Culinary Adventures with Camilla

  #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. This month’s event is hosted by Wendy of  A Day in the Life on the Farm . She asked us to celebrate the harvest with breads this month. Here's the #BreadBakers' harvest bread basket... Broccoli & Oats Sandwich Bread - Gluten Free by Sneha’s Recipe Cheddar Spinach Quick Bread by Food Lust People Love Cranberry Orange Beet Bread by Palatable Pastime Honeyed Spelt and Oat Levain by A Messy Kitchen Pomegranate and Blueberry Jam Milk Buns by Karen’s Kitchen Stories Pumpk...

This week, we went from Summer to Fall! Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. This week, Renu is hosting. And we are sharing pumpkin recipes. Almond Flour Pumpkin Muffins by Amy’s Cooking Adventures Batar Da’an by Pandemonium Noshery Caramel Topped Pumpkin Pie by Palatable Pastime Chocolate Pumpkin Cupcakes by Food Lust People Love Pumpkin and Black Bean Quesadillas by A Day in the Life on the Farm Pumpkin Crème Brûlée by Culinary Adventures with Camilla Quick Pumpkin And Other Veggies Sabzi by Sneha’s Recipe Spiced Pumpkin Bread by Mayuri’s Jikoni   Pumpkin Crème Brûlée And so begins my annual parade of pumpkin recipes. I decided to start with the marriage of two of my favorites: pumpkin and crème brûlée ! Ingredients 1/3 cup organic granulated sugar  6 egg yolks 2 cup organic heavy whipping cream 1/2 t...

So, welcome to the November #SoupSwappers event. Wendy of  A Day in the Life on the Farm  started this group and I'm always grateful to have a few more recipes to try. This month, I am hosting and asked the bloggers to share pumpkin soups or stews. Here's the line-up of deliciousness... Creamy Pumpkin Soup with Tortellini and Chicken by A Day in the Life on the Farm Fenneled Pumpkin Soup by Culinary Adventures with Camilla Israeli Orange Soup by Pandemonimum Noshery Pumpkin Pakoda Kadhi by Magical Ingredients Pumpkin, Rice and Chickpea Soup by Palatable Pastime Roasted Dal & Red Pumpkin Soup by Sneha's Recipe I really wanted to call this a pumpkin 'bisque'; that sounds more sexy than pumpkin 'soup'. But then I did some reading and realized that you can't categorize something as a bisque unless it has fish stock as its base. So...this is fenneled pumpkin  soup. Ingredients 1 leek, trimmed and thinly sliced 1 fennel bulb, trimmed and sliced ...

  This is a sponsored post written by me in conjunction with the November #WinePW Paso Robles wines event. Wine samples were provided for this post and this page may contain affiliate links.     If ever I had to name a junk food that I love, it would be fries. Greasy, salty, delicious fries. But, I know they aren't good for me. So, I can usually stave off my fry-cravings with some oven roasted veggies. I decided to give it a go with a Black Futsu winter squash. Awesome. I love that this only needs two ingredients besides the squash and is done in about an hour.   Roasted Black Futsu Wedges  with a Ginger Dipping Sauce This is one of my favorite autumn snacks. I served it with a ginger dipping sauce and paired it with the 2020 Rabble Rosé that I received from the Paso Wine Alliance*. Ingredients Wedges 1 organic Black Futsu squash, seeded and sliced into wedges (use another hard winter squash that you like) 2 to 3 Tablespoons olive oil freshly ground sa...

Here we are in October with the monthly post for the baking group called Bundt Bakers. #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, we're sharing Halloween bundts in preparation for this month's celebration. Thanks to Wendy of  A Day in the Life on the Farm  for hosting. Here's the line-up... Dirt and Worms Bundt Cake  from Palatable Pastime Mini Pumpkin Bundts  from A Day in the Life on the Farm Monster Bundt Cake  from Sneha’s Recipe Spider Web Bundt Cake   from Food Lust People Love Chocolate Orange Swirled Bundt Cake  from Making Miracles No Bones About It Pumpkin Mini Bundts...

This is a sponsored post written by me on behalf of the Book Club Cookbook . 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.   Several weeks ago, my contact at  The Book Club Cookbook  emailed, offering me a few  new spice blends  to participate in their 2021 #BlendsBash.  You betcha!  So, I planned to share a series of three recipes. This is the first. Stay tuned for the others. Ingredients  makes a dozen muffins The Chai a Little Tenderness blends cardamom, cinnamon, ginger, clove, nutmeg, black pepper, rose petals, and mint. It's a more alluring version of a pumpkin pie spice with those last three ingredients. I decided to use it in some autumn muffins made with homemade applesauce. Or you can swap out the applesauce for pumpkin puree. This muffin is a great way to feature your favorite Fall fruit. ½  cup organi...

  Sankaya, Thai pumpkin custard, is probably one of my favorite desserts; but it's an especially great dessert for Fall when a silky coconut milk-based custard is steamed directly inside a pumpkin. When it uses a kabocha or Japanese pumpkin the dish is called Sankaya Faktong. But since I don't know the name of this pumpkin in English or in Thai, I'm just going to call this Sankaya. I picked up this beauty at the Serendipity Farms farmstand which is only open on Fridays though I'm sure you could pick one up at Elroy's Fine Food since she does the produce for them, too. As I said, I had no idea what it was called. It's the shape of a pink banana squash that I've gotten from Farmer Jamie before - when I made Mapled Pink Banana Pumpkin Pie . But I just heard back from her that it's a Blue Guatemalan squash. It's delicious, by the way, and perfect for this dramatic dessert. Ingredients  makes one large sankaya plus one large ramekin would probably fill ...