Culinary Adventures with Camilla

This afternoon I received a short text message from my husband: "Irish. Carbomb. Cupcakes." Sadly, I am just that predictable.  All he had to write were those three little words and I picked up the ingredients for these treats on my way home from work.  I have to admit that I have never tasted them; the two times I've made them, they disappeared before I could really indulge.  I didn't make that mistake tonight.  And, yes, now I get it.  It was very tough to stick to my one-bite taste.  Wow. In spite of their gruesome name, these are a St. Patty's Day tradition for us.  I mean, how can you go wrong with a Guinness chocolate cake filled with a Bailey's-marscarpone filling, topped with a whiskey buttercream?!?  You can't. Guinness Chocolate Cake 1 cup stout (Guinness), 2 sticks butter, ¾ cup unsweetened cocoa powder, 2 cups all-purpose white whole wheat flour, 2 cups organic cane sugar, 1½ tsp. baking soda, ¾ tsp. sea salt, 2 large eggs, 2/3 c...

Being a permanent resident of Testosterone Land, I occasionally find myself wanting to use tulle and make things that are pink!  Last night I was feeling outnumbered by the Mann boys and decided to retreat to my kitchen and whip up some pink marshmallows.  I used some organic beet juice for the girly hue.  Thankfully the bright magenta beet juice lightenedd to a soft pink when the marshmallows were whipped. canola oil powdered sugar 1 C cold water, divided 2 t organic beet juice 3, 1/4-ounce envelopes unflavored gelatin 2 C organic raw sugar 2/3 C blue agave nectar 1/4 t pink Himalaya salt 1/2 t ground cardamom dash of ground ancho chili Prepare a 9×13 inch pan by oiling it with canola oil. Dust powdered sugar over the oiled sides of the pan.  Place 1/2 C of water and 1 t of beet juice in a large mixing bowl. Sprinkle gelatin over water-juice mixture and allow to soften, 5 minutes. Place remaining water, beet juice, sugar, blue aga...

10 oz high-quality semisweet or bittersweet chocolate, chopped into small pieces 1/2 C heavy whipping cream 1 t organic lavender florets, plus more for rolling unsweetened cocoa powder In a small, heavy saucepan bring the whipping cream and teaspoon of lavender to a simmer. Place the chocolate in a separate bowl. Pour the cream over the chococlate, straining out the lavender florets. Let stand for 3 minutes. Whisk till smooth. Allow the ganache to cool, then place in the refrigerator for at least two hours. Roll half-teaspoon sized balls in your hands as quickly as you can. Roll in unsweetened cocoa and a pinch more of lavender. Refrigerate overnight before serving.