Culinary Adventures with Camilla

Though bread pudding's roots reach back to Europe as a way to use stale bread, it is its place as a beloved dessert in New Orleans that had me pick it for the dessert at my July demo & tasting at The Quail & Olive this week...and I used fresh bread! Instead of the traditional bourbon sauce, I used the caramel and dark chocolate drizzles by Monin that Anni has in the pantry section of her store. Ingredients makes 12 individual puddings 6 cups bread (I used a soft white), torn into 1-inch pieces 1/3 cup organic dark brown sugar 1/3 cup maple syrup (from Runamok Maple ) 1 cup buttermilk 1 cup heavy cream 4 eggs 1 teaspoon pure vanilla extract (from The Casa Market ) 3/4 teaspoon ground cinnamon (from Diaspora Co. ) 1/2 teaspoon ground ginger (from  Diaspora Co. ) 1/4 teaspoon nutmeg, freshly grated (from  Diaspora Co. ) 1/4 teaspoon ground allspice 1/4 teaspoons ground cardamom Also needed: muffin baking dish, parchment paper or muffin cups; sauces for drizzling Proced...

Here we are in October with the monthly post for the baking group called Bundt Bakers. #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  You can see all our of lovely Bundts by following our  Pinterest board . We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our  home page . This month, we're sharing Halloween bundts in preparation for this month's celebration. Thanks to Wendy of  A Day in the Life on the Farm  for hosting. Here's the line-up... Dirt and Worms Bundt Cake  from Palatable Pastime Mini Pumpkin Bundts  from A Day in the Life on the Farm Monster Bundt Cake  from Sneha’s Recipe Spider Web Bundt Cake   from Food Lust People Love Chocolate Orange Swirled Bundt Cake  from Making Miracles No Bones About It Pumpkin Mini Bundts...

This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own. I am not big on eating candy. But if I had to pick one, I'd choose SweetTarts every time. I love the tartness that makes my mouth pucker with a kiss of sweetness at the end.  I feel the same way about salad dressings or any kind of drizzle. This is one that I've been making for years...with whatever vinegar I happen to have in the house. But my recent collaboration with The Quail & Olive* has given me an army of delicious vinegars with which to play.  For this version, I opted for the earthy sweetness of the  Star Anise Vanilla Bean Balsamic  and the crisp tartness of the  Winter Ambrosia vinegar . Also, I change the herbs based on whatever is on my counter at the time. Yesterday, I had dill. During the summer, I add in basil most of the time. I...