Culinary Adventures with Camilla

  I don't think I realized just how polarizing raisins in cookies were until I made a batch of oatmeal raisin cookies recently and shared photos on social media. Responses ran the gamut from... It's okay to have these for breakfast since it's just oatmeal and raisin in a different format, right? These are my favorite! I highly recommend replacing raisins with chocolate chips. Makes them about 1 million times better. My boys hate raisins so I make oatmeal chocolate chip. And, in response to the comment above, Thank you for being the voice of reason in all of this raisin nonsense! I fall somewhere in between there. I wouldn't say they are my favorite - gingerbread holds that honor! - but I don't despise raisins. I did share another recipe that included oatmeal, tea, and chocolate: Warrior Herb Oatmeal Chocolate Chip Cookies . But of the three cookie eaters in my house, these were adored. Ingredients  makes approximately three dozen 2" cookies 1 cup (2 sticks) but...

  This post is sponsored in conjunction with #SipbySip. I received product samples from sponsor companies to aid in the creation of the  #SipbySip  recipes.  All opinions are mine alone. Recently I posted photos of my oatmeal raisin cookies and received all sorts of comments from friends and family. And those helped me create this recipe. First, a friend mentioned that she added tea to her oatmeal raisin cookies. Second, several friends engaged in some raisin-shaming, suggesting that chocolate chips were a better addition to oatmeal cookies than dried up grapes. Okay. Fine. I'm on board with chocolate chip cookies anytime! I circled back to my friend who mentioned the teas and she said she adds the contents for a few tea bags. I just happened to have received a care package from The Republic of Tea * and read the labels to see which might be a nice flavor complement to oatmeal-chocolate chip cookies. You'll see other other two teas in different creations, but for the...

Oatmeal. It's not just for breakfast, anymore. Well, I guess I should say: It's not just a sweet breakfast dish. Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza . We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! Looking for our previous parties? Check them out  HERE . Today we're celebrating oatmeal with Kathy of  A Spoonful of Thyme  leading the charge. She wrote: "While nothing can be more comforting on a cold January morning than a bowl of steaming oatmeal, let's experiment with this versatile grain for National Oatmeal Month!" I decided to make a savory bowl with left...

This is a sponsored post written by me on behalf of  Moms Meet . All opinions are my own. When the opportunity arose - through my association with  Moms Meet  - to try  Bob's Red Mill 's  new oatmeal cups, I was excited. We love oatmeal in my household. I love oatmeal. Now. Growing up, my mom made oatmeal every Monday for my entire life. I'm not joking. There was no deviation. Every. Single. Monday. Of my entire childhood. I refused to eat oatmeal for years after I left my parents' house. And I certainly would never eat it on a Monday! But, gradually, I invited oatmeal back to my table because it is versatile, tasty, and good for you. However, the way I make oatmeal is not a quick breakfast. I usually use steel cut oats, simmer them till tender, season them with cinnamon and vanilla, and stir in chia seeds, flax seeds, hemp seeds, and dried fruit. It's a good forty-five minute process. But it  is  tasty. I've been a long-time fan of th...

We love oatmeal in my household. I love oatmeal. Now. Growing up, my mom made oatmeal every Monday for my entire life. I'm not joking. There was no deviation. Every. Single. Monday. Of my entire childhood. I refused to eat oatmeal for years after I left my parents' house. And I certainly would never eat it on a Monday! But, gradually, I invited oatmeal back to my table because it is versatile, tasty, and good for you. However, the way I make oatmeal is not a quick breakfast. I usually use steel cut oats, simmer them till tender, season them with cinnamon and vanilla, and stir in chia seeds, flax seeds, hemp seeds, and dried fruit. It's a good forty-five minute process. But it is tasty. When Bob's Red Mill contacted me to see if I would be willing to receive and review their brand-new oatmeal cups*, I readily agreed. I've been a long-time fan of the company and their products. At any given moment, you can find at least half a dozen products of theirs on ...

It's time for Group B's July 2015  Secret Recipe Club   reveal. This month I was assigned to  Fit Mama Real Food   which is written by Heather. She's wife to Jacob, mom to Hunter and Zoe, real food lover, crazy crafter, and group fitness instructor. And she has some really delicious looking recipes. I am definitely going to try her Crusty No Knead Dutch Oven Bread   (I am all about no-knead breads!), Chicken Kebab Salad , Pomegranate and Almond Butter Deep Dark Chocolate Brownie . But, for this month's SRC reveal, I decided to make Heather's  Creamy Millet Porridge . Serendipitously, I had just ordered some grains from Bob's Red Mill when I found Heather's recipe. And millet was in my order! Given that I've never cooked with millet - and really no idea what I wanted to do with it when I placed the order at  Bob's Red Mill  - this was the perfect introduction to it! In case you're unfamiliar, millet is an ancient grain that has...

This is what happens when I am craving something sweet: cookies with whatever I have in the cupboards. This was a hit and I was asked to write down the recipe. Okay. Here goes. The name - Mixie - that's the Enthusiastic Kitchen Elf's doing. He called them Mixies. I'll run with it. Ingredients 1 C butter, softened 3/4 C organic dark brown sugar, lightly packed 3/4 C organic granulated sugar 1/2 t baking powder 1/4 t baking soda 1/4 t salt 2 eggs 1 t vanilla paste 1/2 t pure vanilla extract 1 1/3 C flour 1/3 C unsweetened cocoa powder 2 C rolled oats 1 C white chocolate chips 1 C chopped walnuts Procedure In a large mixing bowl, cream butter and sugars together until lightened and fluffy. Add baking powder, baking soda and salt. Beat mixture until well-combined. Add eggs, vanilla paste, and vanilla extract. Beat well. Fold in flour and cocoa powder until just combined. With a wooden spoon or spatular, stir in the oats, ch...

Welcome to the  Foodie Extravaganza !  v. January 2015 = All About Oats We are a group of bloggers who love to blog about food!  Each month we will decide on an all-famous National Monthly Food Holiday in which we will base our recipes around. This month the ingredient is  oatmeal.  Get excited!! We hope you all enjoy our delicious oatmeal treats this month and come back to see what we bring for you next month.  If you are a blogger and would like to join our group and blog along with us, come join our Facebook page  Foodie Extravaganza .  We would love to have you! If you're a spectator looking for delicious tid-bits check out our  Foodie Extravaganza Pinterest Board ! Looking for our previous parties? Check them out  HERE . This month's #FoodieExtravaganza is twice as much fun. You get the usual collection of recipes from the group's bloggers. Plus you have a chance to win an oatmeal cookbook. When Kathy Hester found...

I used my Vanilla-Poached Rhubarb twice today - once for breakfast and once for dessert. Breakfast = steel-cut oats topped with poached rhubarb Dessert  = plain European-style yogurt + passionfruit curd  + poached rhubarb

Cocktails and Cookies. Those are the subject of this month's link-up. I put out the call for recipes and the blogosphere answered. You can see all of these - soon! - at my Cocktails and Cookies pinterest board . Cheers! The Cocktail Recipes Autumn Cocktail with Butternut Squash Vodka by  Spinach Tiger Pomegranate Cocktail by  Spinach Tiger 13 Cookie Cocktails by  The Martini Diva  (Check out the Gingersnap Martini !) Frozen Kahlua White Russian by Cooking in Stilettos Bourbon Cider Twist by  Cooking in Stilettos Cherry Sangria by  Cooking in Stilettos Sparking Rosemary Grapefruit Soda by Love & Flour Sparkling Gin Cocktail by  Take a Bite Out of Boca Lightened Up Homemade Eggnog by  Curious Cuisiniere Winter Sangria by  Curious Cuisiniere Cookies that are Worth the Calories Chocolate-Espresso Cookies by Cupcake Muffin Tangerine-Ginger-Vanilla Rolled Sugar Cookies by  Cupcake Muffin Lemon-Coconut Sable...

For day two of October #Unprocessed, I made some steel cut oats while I squeezed in a workout before the rest of my household began to stir. Then I served it up with roasted figs, cinnamon, nutmeg, and molasses. Here was my thinking: maple syrup is on the approved sweetener list; molasses is darker, that must be better for you, right? Like wheat bread versus white bread. Like brown rice versus white rice. Right?!? Wrong. Dead wrong. Well, here's what I learned this morning: molasses is the epitome of processed ; it's the byproduct of processing sugar cane or sugar beets into that glossy, white sugar that is to be avoided. Great! I'm still giving myself a pass for good intentions. I was completely misguided, but at least I know something now that I didn't know before this morning. A brief history of molasses, paraphrased from madehow.com ... Molasses, from the Latin word melaceres, means "honey-like." And it's a thick dark syrup that is a by...