Culinary Adventures with Camilla

How many times a day do you hear, "Mom, it's not fair!"?!? Those four words are like fingernails on a chalkboard to me. And it was levied against me this evening when Dylan started to work on the ice cream dome for Nonna's birthday Baked Alaska. Fine, Riley, make the cake part! The Pound Cake Base... I decided to use the Sour Cream Pound Cake from Nick Malgieri's Perfect Cakes cookbook...and add lychee liqueur in lieu of some of the other extracts. Other than that, and cutting the sugar a tad, I followed the recipe fairly closely. Or rather Riley followed it fairly closely. I laughed aloud at Riley's glee in cracking eggs. He thought that was hilarious. Gratefully, he had six to crack. 3 C flour 1/2 t baking soda 2 sticks butter, softened 2-1/4 C organic granulated sugar 1 t pure vanilla extract 1 T lychee liqueur 6 large eggs 8 oz sour cream Preheat the oven to 350 degrees. In a large bowl mix the dry ingredients. Stir in wet ingredients an...

With the boys heading off for a few days, I'll have no one bellowing at me about "what else are we eating for breakfast? What's the second course?!?" Yes, I actually do hear that on a regular basis. So I whipped up a batch of granola that I'll toss over yogurt and call it good. 4 C rolled organic oats 1/2 C sugar in the raw 1/2 C organic unsweetened flaked coconut 1/2 C sliced almonds 1/4 C organic flax seed meal 1/2 t smoked sea salt 1/3 C canola oil 3 T ginger syrup dash of ground ginger, ground cinnamon, ground nutmeg, ground cardamom 4 t lychee liqueur In a large bowl mix oats, sugar, coconut, almonds, flax seed meal, and salt. In a saucepan heat canola oil and honey until warm. Remove from heat and whisk in lychee liqueur. Pour this mixture over the oat mixture and mix thoroughly till everything is completely coated Spread this evenly on a parchment covered cookie sheet. Bake at 300º for about 20 minutes until slightly golden brown. Don’t sti...