Culinary Adventures with Camilla

Welcome to  #PumpkinWeek  day 4! One more day. Hosted by Terri from  Love and Confections , nineteen bloggers will be sharing nearly seventy pumpkin-filled recipes over the course of the week. Be sure to come back every day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes, too. You can also find these great recipes and more on  Love and Confections' #PumpkinWeek Pinterest Board ! #PumpkinWeek day 4 recipes: Pumpkin Almond Croissants  from Love and Confections Pumpkin Cake Pops  from Dizzy Busy and Hungry Pumpkin Carrot Cake  from Making Miracles Pumpkin-Chocolate Babka  from Culinary Adventures with Camilla Pumpkin Cranberry Mini Muffins  from Feeding Big and more Pumpkin Dip  from Gluten Free Crumbley Pumpkin Fudge  from That Skinny Chick Can Bake Pumpkin Pie Martini  from The Redhead Baker Pumpkin Spice Creamer ...

We were heading over to our friends' house yesterday for dinner and I offered to bring dessert. D and I had made homemade raspberry-blackberry-chocolate ice cream. And I had in my head that I wanted to make ice cream sandwiches. So, during my lunch hour, I ran out to see if I could pick up any cookies, but the small ones I found were rock hard and the big ones were waaaaay too big. I skipped it. When I got home from work, D had baked homemade snickerdoodles with Nonna. And they were the perfect size and texture. Talk about culinary telepathy! I don't have D and Nonna's cookie recipe. I'll get it. But I do know that instead of just rolling the dough in cinnamon and sugar like people normally do, D rolled it in a mixture of spices that included cardamom, sea salt, and black pepper. Love that kid! Here's the ice cream part of the dessert... Ingredients 2 C fresh raspberries 1 C fresh blackberries 1/2 C chipped semisweet chocolate 1-1/2 C heavy w...

After a full day of adventuring, our 10-year-old informed us that we had to have a cake for our anniversary. Jake just looked at me and shrugged. So, I looked at what I had brought with us to the cabin in the snow and made this dessert. Thanks to Bob's Red Mill for the Whole Wheat Pastry Flour; they sent me a complimentary bag for participating in an upcoming brunch event - #BrunchWeek! I loved it and will definitely be using it more often. Taskmaster Dyn was pleased. Fourteen years. Happy anniversary, my Love. Ingredients 2 C organic coconut sugar 1¾ C Bob’s Red Mill whole wheat pastry flour ¾ C unsweetened cocoa powder 1 ½ t baking soda 1 ½ t baking powder 1 t fleur de sel 2 eggs 1 C organic milk ½ C olive oil 2 T red wine 1 C boiling water 1 C chocolate chunks Procedure Preheat oven to 350 degrees F. Line baking dish with parchment paper and butter. I used two 8” round pans. In a large mixing bowl, stir together coconut sugar, whole wheat p...