Culinary Adventures with Camilla

Here we are at the final #KitchenMatrixCookingProject post for July. This month I picked the dishes with easy recipes to inspire some  al fresco  dinners. This week, I decided to celebrate with cocktails. Twelve different cocktail that Bittman suggests, actually. But time got away from me before we left for our annual camping trip and I didn't have a chance to whip up any cocktails. Crazy, right?! So, I'm going to share something a little different this week. But please check out the other cocktails from the Kitchen Matrix Cooking Project gals. Cheers! An InLinkz Link-up Every once in awhile you meet someone who is creativity incarnate. Almost twenty years ago, while I was in college, I met Jenn of Jennuine Blog , formerly Maker, Baker, Glitter Shaker. And a few years ago, I met Katie of Bar Cart Cocktail Co . I am constantly in awe of those beautiful gals and realize that what impresses me every time I taste or sip something of theirs: their delightf...

I needed a quick cake to put under candles tonight...and I decided to bake a variation of the Kladd Kakka I had just posted for #FoodieExtravaganza. I made a quick caramel with the candy cap-rosemary bitters from  Bar Cart Cocktail Co.  Then I slathered the cake with caramel and stuck in all the candles I could find in the kitchen drawers. Why - oh, why!! - did I pack all the birthday candles this past weekend?!?! "This doesn't taste gluten-free, Mamma," he declared as he devoured his slice. I think that's a compliment. Ingredients Cake 2 eggs 1 C organic granulated sugar 6 T unsweetened cocoa powder 1 C gluten-free flour blend 1/2 C butter, melted 2 to 3 dashes candy cap-rosemary bitters from  Bar Cart Cocktail Co. Caramel 2 C organic granulated sugar 12 T butter, cubed 1 T instant coffee or espresso 1 C organic heavy cream 1 T  fleur de sel  (or any other flaky sea salt) 2 to 3 dashes candy cap-rosemary bitters fro...

I've been infusing alcohol with different flavors for awhile -  remember my  Thyme, Fennel, & Blueberry Gin , Buddha's Hand-Infused Tequila , and more?!? - but when I saw a #FlowersandGin class in March, I registered immediately. Hosted at a local flower shop by Bar Cart, Katie Blandin set an amazing table.  It was a feast for the eyes, the nose, and then tongue. Just look at this gorgeousness...and imagine how it smelled. Heady, floral, and fresh. I'm just about ready to see how it tastes. This week. Stay tuned! I'll be using it in a cocktail soon. Given 500 mL of vodka in a 1 L weck jar*, we were able to infuse with whatever we desired. I made what I called Colorful Petal Cordial  by infusing the vodka with jasmine, pansies, calendula, elderflower, violets, juniper, chamomile, and honey. Immerse your blossoms in booze. And leave them for a month - or until your desired flavor is achieved. What fun! And what a great group of gals wit...