Culinary Adventures with Camilla

"July is #NationalIceCreamMonth! Let's celebrate by sharing our favorite recipes for ice cream or that use ice cream as an ingredient! Looking forward to seeing what you all come up with :)," wrote Jolene, of Jolene's Recipe Journal , to the Festive Foodies. How could I not jump in to celebrate that?! The Festive Foodies' Ice Cream Bar... Blueberry Ginger Ice Cream Floats by Cindy's Recipes and Writings Chocolate Bread Ice Cream Sundaes   by Karen's Kitchen Stories Chocolate Ice Cream Sandwich Squares by Family Around the Table Chocolate Peanut Butter Ice Cream Sandwiches by The Redhead Baker Grilled Pineapple Ice Cream by Caroline's Cooking Homemade Fresh Strawberry Ice Cream by Jolene's Recipe Journal  Homemade Vanilla Ice Cream Sandwiches by Tip Garden  No Churn Chocolate Toffee Ice Cream by Amy's Cooking Adventure No Churn Coffee Caramel Crunch Ice Cream by Hezzi-D'sBooks and Cooks No Churn Watermelon Sw...

After a great dinner at one of our favorite restaurants, D asked if I would make some panna cotta. I had all of the ingredients I needed. Done deal! I served these for breakfast this morning. Yep. Dessert for breakfast...it must be a holiday. Ingredients 1 C whole milk 2 T unflavored powdered gelatin 2 C organic heavy whipping cream 1/3 C maple syrup 1 T organic granulated sugar 1 T vanilla paste 2 C assorted fresh berries (for this 4th of July, we used blueberries and raspberries) Procedure Place milk in medium saucepan. Sprinkle the gelatin over the top and let stand for 3 to 5 minutes to soften. Stir over medium heat until the gelatin dissolves, approximately 5 minutes.  Add the cream, maple syrup, sugar, and vanilla paste. Cook over medium heat for 5 to 7 minutes. Do not let the mixture boil. Place berries in the bottom of your serving dish, then pour the cream mixture over the top. Cool slightly. Cover with plastic wrap, then refrige...

Today is my mom's birthday. Happy birthday, Nonna! So, last night I asked the boys if we should bake her a cake. They both shook their heads. Pie, they decided. Okay . Pumpkin pie. Okay . And you have to roast some pumpkins while we do our homework. Oh, okay. The boys delivered her pie this morning on their way to school. I didn't have any pumpkins, but I had two kabocha squash from our High Ground Organics CSA . So, while they boys finished up homework, I made some kabocha puree. I've always called it a Japanese pumpkin. Close enough. Ingredients for one 11" pie 2 C all-purpose flour 1/2 C white whole wheat flour 1/2 C finely ground blanched almonds or almond flour 1 C butter, very-cold, cut into 1/2 inch cubes dash of ground cinnamon 3 to 4 T ice water 3 to 4 T Frangelico 4 C kabocha puree (make a puree like this: click here ) 4 eggs 2 C organic heavy whipping cream 1/2 C organic granulated sugar spices to taste (D used some ground ci...