Miss me? Better yet…did you miss my tempting recipes popping into your feed each week? I sure have missed you all and this blog. Thankfully, it’s finally time to kick up my heels and celebrate because I handed in my second cookbook manuscript yesterday. All 250 pages of it including 100+ recipes (most are new!), headnotes, chapter openers, introductory chapters, etc. I seriously can’t believe I did it. Can someone pour me a drink…or 10?! I’m so excited to get my life back in order! And I’m so excited to start sharing recipes on here again at regular intervals. I have SO many ideas/goals/hopes/dreams for this space.
It’s funny how different the first book writing process went compared to the second. When I submitted my first book’s manuscript, I don’t think I had ever felt so much doubt in my life. I had all this anxiety near the very end and concluded that a bunch of finalized recipes had to be re-worked at the last minute. All of a sudden, none of them were good enough. Eric was like, did you fall on your head…they taste amazing! Yes, writing recipes for print brought the cray cray out in me. I turned into a full-fledged RECIPE-ZILLA.
I kept coming back to the age old question – Is this book enough? – which I think deep down means, Am I enough?Am I good enough? Yea, I’m getting deep today. It’s a question I’ve struggled with my entire life so I shouldn’t have been surprised when this crippling doubt reared its ugly head. In the end, the first process taught me how to make peace with my work, the creativity I put out into the world, and with whatever the response to the book would be. That’s a big one. I just had to let it all go.
I’m not saying I haven’t had moments of doubt during the second book’s creation because I surely have, but this time around I’ve felt much more focused, organized, and best of all, confident in my ability. It was something only experience could teach me, I think. Even Eric mentioned how calm I was this last week as I put the final touches on everything. (Ok, ok, I handed it in 4 days late, but when your editor gives you an extra weekend you take it!) Even though I know there is a lot of work ahead (many rounds of edits, design collaboration, press, etc), at least I (kinda, maybe) know what’s to come.
But I’m totally not thinking about that right now. Now is the time to drink all the espresso! Can you tell I’m hyper? Just a bit. Yes, I’m getting festive with homemade pumpkin spice lattes, and I hope you’ll join me. I’d say these are a serious upgrade from my 2010 attempt (cue nostalgia from a blog post 5 years ago!), but how could it not be with a homemade pumpkin spice syrup?! I am obsessed with this homemade latte recipe. Can’t stop. This syrup is a game changer, and you’ll find yourself dreaming up many ways to use it. Always a good detective, I bought a legit Pumpkin Spice Latte from Starbucks so I could compare them side by side. Guess which latte won?
Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup
I don’t have an espresso machine so I find the easiest way to make an authentic-tasting latte at home is to simply buy a few shots of espresso at the local coffee shop! I’ve tried using strong coffee as a substitute for espresso (in varying amounts) and I don’t find it comes close to being as good as the espresso version. It’s not horrible tasting by any means, but it misses that incredibly rich, deep, and flavorful espresso flavour which I think is key for a latte. So yes, I think it’s worth the effort to use actual espresso here. That being said, feel free to experiment with coffee versions too. Eric, who isn’t a coffee fan, loved a version I made with 1/4 cup strong coffee instead of 1 shot of espresso. It was so much milder, and didn’t have a pronounced coffee flavour. Lastly, a note about milk frothers: I don’t own one, but I discovered that you can create super creamy and frothy almond milk by adding the heated milk into a French press and pumping the plunger for 30-60 seconds vigorously. (Note: I use a plastic french press so I am not sure if this is safe with the glass kind! Be cautious if trying it out.) It creates the creamiest almond milk EVER! I am seriously hooked. I tried coconut milk and didn’t have quite as frothy results. Soy milk will also work well, but I prefer the flavour of almond milk here. Actually my @theglowspot instagram post had a great discussion about various plant-based milks and their frothing ability…pretty interesting stuff! Let me know your tips below.
Note: The Salted Pumpkin Spice Syrup is lightly adapted from Paleo’ish On A Dime.
Yield 3/4 cup syrup + 1 latte
Prep Time 5 Minutes
Cook time 5 Minutes
Total Time 10 Minutes
Ingredients:
For the Salted Pumpkin Spice Syrup:
1/2 cup coconut sugar
1/2 cup pure maple syrup
1/3 cup unsweetened pumpkin purée*
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon pink Himalayan sea salt or other fine sea salt, or to taste
1/4 teaspoon pure vanilla bean powder or 1 vanilla bean, seeded or 1/2 tsp pure vanilla extract
For the Pumpkin Spice Latte:
2 tablespoons (1 shot/1 ounce) espresso
1 cup unsweetened almond milk
3-4 teaspoons Salted Pumpkin Spice Syrup
Coconut Whipped Cream, for garnish (optional – I usually skip it)
Dash cinnamon or pumpkin pie spice, for garnish
Directions:
For the Pumpkin Spice Syrup: Whisk together all syrup ingredients in a medium pot over medium heat. Simmer for about 5-6 minutes, stirring frequently, until smooth and slightly thickened. Remove from heat. Once cool, pour leftovers into a jar and secure lid.
Prepare the espresso. Tip: I like to buy a few espresso shots from the coffee shop since I don’t have an espresso maker. I keep leftovers in the fridge for 1-2 days and reheat as needed.
Add milk into a small pot. Heat over medium and bring to a simmer. Immediately remove from heat. Froth the milk using a milk frother or a French Press. Tip: I use my French Press to froth the milk. Simply add the heated milk into the press and secure lid (make sure it’s closed and not vented). Pump the plunger vigorously for about 30-60 seconds. Be careful as the hot milk can shoot out a bit.
Pour hot espresso into a mug. Top with all of the frothy milk. Add 3-4 teaspoons of the syrup, to taste, and gently stir to combine. Top with a dash of cinnamon or pumpkin pie spice, and Coconut Whipped Cream, if desired. Serve immediately. The syrup will keep in an air-tight container in the fridge for at least 2 weeks, most likely longer. You can use it in regular coffee too, or try stirring it into a bowl of hot oatmeal for a seasonal twist!
Tip: If your pumpkin puree is on the grainy side (some brands are more than others), it might benefit from a quick blend or puree in the blender or food processor before using.
Why should we all use our creative power…? Because there is nothing that makes people so generous, joyful, lively, bold and compassionate, so indifferent to fighting and the accumulation of objects and money. ~Brenda Ueland
Some people ooze creativity, but I would contend after my 33 years on this earth that we are all born with a creative spirit. Maybe it’s not easily visible in some people, but instead of singing or dancing perhaps it’s creative problem solving skills. Or, I’ve met engineers who are closet painters or sculptors. And I’ve learned from teaching cooking that once people have the tools of how to create a meal, they are creative and inventive beyond what they thought possible.
I identify as a creative: I was a writer and played classical piano and French horn throughout my childhood, then ended up majoring in music and journalism in college. Since I chose a career in the business world (I’m part owner of a technical writing firm), I’ve had to determine how to balance an intense creative passion with a demanding career. How’s that for a challenge? I’d imagine many of you reading this have had similar experiences. Cooking became that creative outlet for me, and along with that this blog.
Many times, the stress of running two businesses while trying to be a loving boss / wife / daughter / friend / sister / aunt / niece / etc. has left me on less than a full tank. A few weeks ago, I was thrilled to be approached by a dear friend to try out a book called The Artist’s Way that focuses on creative renewal. One of the challenges in the book was to take an “artist’s date” each week, where you do something to indulge your inner artist. For me, it was playing a Chopin waltz I hadn’t touched in years. It felt so good, I cried (ha!). Creative healing central, here. If any of you readers are creatives or wanting to tap into more creative potential, I’d highly recommend the book.
And now, the food. To me, a simple recipe that highlights interesting flavors with minimal effort is #1 in creativity in my book (at least, in the home cooking realm!). A dear friend made this for a picnic and I couldn’t get over the simple beauty of vibrant, ripe fruit against the minty sweetness of a light drizzle of syrup. Our variation with this local fruit from our farmer’s market was beyond stellar. Like eating the best kind of candy possible. And if you struggle with work / life balance as I do, it’s also a super simple dessert for a summer evening. Whip up a bit of the syrup (which mainly involves hands off wait time) and store it in the refrigerator for the next occasion.
We’d love to hear in the comments below if any of you have thoughts on creativity, creative renewal, work / life balance, etc. Hope your summer is going well!
Remove the leaves from the mint and reserve for a garnish. Roughly cut the mint stems so they fit in a medium saucepan. In the saucepan, add 1 cup water and 2 cups sugar Bring to a simmer and simmer for a few minutes until thickened.
Remove from the heat and cool for about 1 hour while the mint seeps. When cool, strain into an airtight container. (Makes 1½ cups syrup; store in the refrigerator for up to 6 months.)
Why should we all use our creative power…? Because there is nothing that makes people so generous, joyful, lively, bold and compassionate, so indifferent to fighting and the accumulation of objects and money. ~Brenda Ueland