Culinary Adventures with Camilla

  Here we are the July 2021 edition of the Cake Slice Bakers. For 2021; we are baking from  Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week  by Candace Floyd. * I can't believe that we're already halfway through the year. In many ways 2020 dragged on as the shelter-in-place orders continued month after month; on the other hand, it was a completely blur because there weren't milestones to mark the passage of time. In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our  Facebook ,  Instagram , and  Pinterest   pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes....

Inspired by my  Lemon Lavender Blackberry Cake  that I made for my birthday, I decided to adapt that recipe into cupcakes for Mothers' Day...and #CupcakeLoversDay that's hosted by Valentina, The Baking Fairy . You can see the original cake here... And here's the translation to the cupcake version... And here's our Cupcake Case... Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm   Brown Cow Cupcakes by Palatable Pastime   Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks   Busy Bee Honey Vanilla Cupcakes by For The Love of Food   Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen   Cheesecake Cupcakes by Walking on Sunshine Recipes   Cherry Limeade Cupcakes by That Recipe  Cherry Vanilla Cupcakes by The Freshman Cook   Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul   Chocolate Irish Cream Cupcakes with Irish Cream ...

It's time for Group B's August 2016 for the  Secret Recipe Club . This month I was assigned to Wendy at  A Day in the Life on the Farm . Woohoo! Let me just say that I have been waiting for this assignment since Wendy joined my group. She has been one of the most enthusiastic bloggers I know, participating in many of my multi-day, multi-blogger events. I just adore her! She was one of my bloggers for our year-long project The Book Club Cookbook Cooking Project ; she made a Deviled Egg Guacamole for my #GuacSquad12 event. And our circles collide for Food'N'Flix and several other fun groups. Additionally, she coordinates Fish Friday Foodies - you can check out the facebook page and request to join: here . We can all stand to eat more seafood, right?!? Wendy and her husband, Frank were both police officers who retired and moved as far away from the hustle and bustle as they could. They planted fruit trees and flowers, got dogs, joined a CSA (Community...

One of Dylan's summer goals: cook more with Mommy. So, today we hit the farmers' market and picked up fruits with the idea of making some summer jams. *Note: we were trying to make some jam that we could share with Grandma, my mother-in-law, who can't eat sugar. So, I picked up Stevia and - as the package directed - used it cup for cup. Yuck. For the second batch, I halved the sugar. Still yuck. For the third batch, I halved it again. It was tolerable. So, I don't really like the way these jams turned out - only because of the Stevia. Use sugar and these would be stellar!* Step One: Wash, dry, and chop your fruit. Step Two: Infuse your liquid. I use 1 T dried flower petals to 1 C boiling water. Let steep for at least 3 minutes. Strain. Step Three: Cook your jam. To make the jam, place the fruit, liquid, and sugar into a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes....