Culinary Adventures with Camilla

This recipe is intended for individuals ages 21 & up. Please drink responsibly. This is a sponsored post written by me on behalf of  SprinklePop, PEEPS, and Melissa's Produce,  sponsors of #SpringSweetsWeek .  I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. Here we are at Day Five of #SpringSweetsWeek. You can read more about the prizes and enter the giveaway at the bottom of this post. Today I will be sharing a recipe made with items from several of our event sponsors, including:  SprinklePop and  PEEPS® . * But first, all of today's posts... A #SpringSweetsWeek G & T by Culinary Adventures with Camilla Bunny Bark by Our Good Life Carrot Cake Ice Cream Sandwiches by Crumb Top Baking Carrot Cake Scones by Cheese Curd In Paradise Chocolate Crepe Cake Roll by A Kitchen Hoor's Adventures Chocolate Marshmallow ...

This is a sponsored post written by me on behalf of  Melissa's Produce, a sponsor of #SpringSweetsWeek . I received complimentary product for the purpose of review and recipe development, but all opinions are honest and they are my own.  This page may contain affiliate links. Here we are at Day Two of #SpringSweetsWeek. You can read more about the prizes and enter the giveaway at the bottom of this post. Today I will be sharing a recipe made with items from one of our event sponsors: Melissa's Produce .* But first... Tuesday's Recipes Birds Nest Thumbprint Cookies by The Freshman Cook Blood Orange Danish Puff Pastry Swirls by The Gingered Whisk Brownie & Ice Cream Peeps Pops by Kate’s Recipe Box Caramel Walnut French Toast Bake by Hezzi-D's Books and Cooks Chick's Nests (aka Haystacks) by Books n' Cooks Chocolate Coconut Toasted Granola by Cooking With Carlee Classic Banana Pudding Parfaits by Strawberry Blondie Kitchen Cottage Ch...

I honestly can't remember ever having had a Key Lime Pie. And I really have no idea where R got the idea of one, but that's what he requested for his birthday picnic dessert...after we hiked the archery range with his friends. Well, first, he asked me to bring a Baked Alaska up there! I nixed that idea. So, I called around to locate Key Limes to no avail. Someone suggested I could buy just the juice. Done! It seems there are a few varieties of pie - one with condensed milk, one without. A friend who currently lives in Florida asked about the texture of my pie: "like a cheesecake or a custard." It was sort of in between that. And I used gluten-free graham crackers since two of our guests have gluten-sensitivities. This was an easy dessert to make and I made two more the following day. Phew.  Ingredients  makes two 8" pies slightly adapted from this recipe on Epicurious.com Crust 2 C crushed graham crackers (gluten-free, if needed)  1...

Have I told you that I have a girlichef crush? I love that blog and everything she cooks. I was intrigued by her recipe for Posole de Camerones  last week and decided it would be the perfect New Year's Eve lunch. Of course I used it more as a point of inspiration instead of an actual recipe, making more than a couple of changes. However, I think I stayed true to the flavors. Delicious! INGREDIENTS Herbed Salsa Verde: 1 C arugula 1 C fresh mint leaves 1 C fresh cilantro leaves zest of 1 orange ground black pepper big pinch sea salt Lime Sea Salt: grated lime zest 1 tepin chili 2 T coarse sea salt Posole: 2 T olive oil 1 chopped onion chopped celery chopped carrots 5 C vegetable boullion 2 lbs uncooked shrimp, peeled and deveined 2 C cooked white hominy juice from 1 orange Additional Garnish: sliced sundried tomatoes anchovy filets fresh squeezed lime juice PROCESS Herbed Salsa Verde: Mince everything and set aside. Lime Sea Salt: Mash all ...

I love roasting pork tenderloin on a busy school night. All I have to do is heat the oven to 350 degrees, season the meat, pop it in the oven, and - voil à! - an hour later, dinner is ready! Tonight I used 2 T minced garlic, 2 T honey, juice from 3 key limes. I rubbed the mixture over the entire tenderloin, placed it in a baking dish, and covered it with foil. I roasted it in the oven, covered, for 50 minutes, then finished off the hour uncovered. I served this with roasted cauliflower from our High Ground Organics CSA box, steamed beets from Belle's garden, and a fiery tomato-quince chutney .

This is perfect for when you crave something sweet but don't want the richness of chocolate. I love the tartness! Crust 1-1/2 C white whole wheat flour 1/2 C ground almonds 1/2 C organic powdered sugar 3/4 C butter Preheat the oven to 350. Mix the flour, ground almonds, and powdered sugar together. Rub in the butter until the mixture resembles coarse breadcrumbs. Stir in 1 teaspoon of water until the mixture forms a ball. Press the mixture evenly into a 13"x 9" baking dish and bake for 15-20 minutes until light golden brown. Remove from the oven and leave to cool slightly. Key Lime Mixture 4 eggs 2 C organic granulated sugar 1/4 C white whole wheat flour 1/2 t baking powder 1/2 C fresh key lime juice Beat together all the ingredients until smooth and combined. Pour the mixture over the cooked base and top with sliced fresh rhubarb. Return to the oven and bake for 25 minutes. Leave to cool. Before serving sprinkle the top with powdered sugar. Cut into squa...

I've had the Simply Quince cookbook by Barbara Ghazarian for years and never had a great source for this exotically fragrant fruit...until today. When we were having dinner at some friends' house, Dylan waltzed in with his hands full of quince. I have never been so excited about a fruit. And that's saying something. So we hauled a wagon out to the tree and loaded it up. I hadn't planned to do anything with them tonight, but all the way home, the sweet scent was intoxicating. I was inspired. I flipped through the cookbook and settled on a simple quince marmalde. The book explains that marmalades originated in Portugal where cooks added citrus peel sto a quince base. I cannot wait to break into one of these jars tomorrow morning. 3 C water 2 C organic granulated sugar 6 C fresh quince (peeled, cored, and grated) juice from 3 key limes 1 t pure vanilla extract Put the water and sugar into a large heavy-bottomed pan. Bring to a boil to dissolve the sugar. Add quin...