Culinary Adventures with Camilla

This is my second month participating in a baking group called Bundt Bakers. And I am already enamored with the bloggers and their creative baked goodies. #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's prompt was from Wendy of A Day in the Life on the Farm. She wrote: "November is National Peanut Butter month.  Being mindful of allergies I would like to open this up to all Nut Butters.  The Nut Butter can be added to the cake itself or used as a glaze or frosting." Here's the line-up... Banana Bundt with Cocoa Peanut Butter Glaze from Sweet Sensations Chocolate Peanut Butter Bundt Cake from Patyco Candybar Easy Frosted P...

If you read my blog regularly, you'll know that this shelter-in-place order inspired me to buckle down and actually learn how to make sourdough bread. You can learn more about that in my Dough-Ba Fett's Sourdough Adventures tab, but basically, I baked a bunch of doorstoppers, then I started to get the hang of it, then I went off the deep end with variations and had to go back to the basics. And, now, after coming up with my standard loaf - Ten-Percent Rye Sourdough Boules - I am easing back into small changes. My biggest variations have come with using craft salts from Big Sur Salts . Carlo Overhulser is a local-to-me salt artisan who sources his salt from Big Sur pools and blends them with hyper-local ingredients. I have several on my counter at the moment, but it was his Morada Salt that inspired this set of boules. The Morada Salt blend include elderberry syrup wild salt from another local purveyor - Carmel Berry Co. -, Pico Blanco sea salt, hibiscus, rose bud,...

for·age (verb) ˈfôrij,ˈfärij  to search widely for food or provisions Purposeful foraging is fairly new to me. I mean, I've always loved picking berries besides creeks during hikes, but to go out with the purpose of picking wild foods for cooking and preserving later...well, that's a recent addition to our kitchen adventures. One of the books that has inspired me is Foraged Flavor .* You can also see some good foraging guidelines, written by Alexandra Risen, in one of my posts for the #UnearthedParty that was timed with Risen's book release: here . We've foraged fiddlehead ferns ,   miner's lettuce , and pine needles for an evergreen tisane ; I even cooked with Japanese maple leaves, making Momiji Tempura with them. So when I saw a tree teeming with elderberries, I made a note to go back with the boys. They cooperated to clip and collect about 8 C of elderberries. At home, we rinsed and let them air-dry. You'll see these in a few...