Culinary Adventures with Camilla

  Today the Sunday Funday group is writing about and sharing international cookie recipes. 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 Wendy is hosting and asked us to post cookie recipes from around the world. She wrote: "I love learning traditions of other countries through cooking and baking. Share a traditional Christmas cookie from somewhere around the World that is special to you and tell us why it brings you fond memories." Here's the line-up... Sneha’s Recipe presents  Cashew Cherry Cookies   Palatable Pastime serves up  Chinese Almond Cookies   Culinary Adventures with Camilla gives us Hojarascas (Mexican Shortbread Cookies)  Mayuri’s Jikoni shares  Karachi Biscuits   A Good Life plates  Mexican Tea Cookies   A Day in the Life on the Farm discovers...

Next weekend, the #SundayFunday bloggers are sharing recipes for the Lunar New Year. So, we had some fun creating different dishes. Spring rolls, known as ' Chun Juan ', in Chinese, are eaten during the Lunar New Year as a symbol of wealth and prosperity because they resemble gold bars. The lucky saying for eating spring rolls is Hwung-Jin Wan-Lyang , which translates to 'a ton of gold.' These are certainly not totally traditional. Other recipes include mushrooms, bamboo shoots, and water chestnuts. We went with a more basic filling that included ground pork, carrots, celery, green beans, and onions. And I had the Kitchen Elves help me roll. Ingredients  makes approximately 2 dozen 1 pound ground pork 1 cup diced onions 1 cup diced celery 1 cup diced carrots 1 cup chopped green beans 1 to 2 Tablespoon olive oil wrappers (I found ours frozen at a local Asian market - they told me to get the round ones), defrosted and separated water oil for cooking (I used a canola oil) ...

  This is a sponsored post written by me on behalf of L'Ecole . Complimentary wine was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   Earlier in December I took part in a virtual tasting with L'Ecole Winery * that was hosted by the marketing manager, the winemaker, and the general manager. And I am excited to be starting a series of wine pairings on my Culinary Cam YouTube channel. The video for this recipe is here  and there will be more coming in 2021. In My Glass Made with grapes from the Stillwater Creek, Klipsun, Lodmell, Rosebud, and Estate Seven Hills vineyards in the Columbia Valley, this Semillon is comprised of 88% Sémillon and 12% Sauvignon Blanc. Sémillon wine is a white wine for red wine lovers, I think. It has a more full body, like a Chardonnay, but its flavors lean more bright and vibrant like a Pinot Gris or Sauvignon Blanc. And at a suggested retail price of just $15, you can't beat t...

  The holiday season means lots and lots of baking for our household. It's something we love to do as a family and we try to make cookies that are as pretty as they are tasty.  This year, we decided to make some cookie videos for our #CulinaryCam YouTube channel. Take a look at our Mocha Crinkle Cookies ; and my Best Gingerbread House and Cookies . And you can find a video about these sugar cookies:  here . This is an iced sugar cookie that I have been making for years and years with slight variations on flavors. But the process is the same. And we love doing this as a family! For this version I made a lemon-vanilla sugar cookie as the base along with a lemon icing. The nose of the gnome is a peanut, but use whatever round shape you have or want Ingredients Lemon Vanilla Sugar Cookies 2-3/4 cup flour 1 teaspoon baking powder 1 teaspoon salt 3/4 cup butter, softened 1 cup organic granulated sugar 2 eggs zest from 1 organic lemon (I used an organic Meyer lemon), approximate...

This is a sponsored post written by me on behalf of The Quail & Olive . Complimentary product was provided for this post and this page may contain affiliate links. However, all opinions expressed here are my own.   If you have been following me for awhile, or even just a little while, you might know that I am a huge proponent of using what you have on-hand. So, when I made kimbap for my mom's birthday last month, I reached for the Winter Ambrosia Vinegar from The Quail & Olive * instead of my mirin to use in the rice. Not traditional, obviously, but just as delicious...and local to me! Winter Ambrosia starts with organic apples and pears and offers a sweet-tart flavor to dishes. Besides when I made Bulgogi-Inspired Beef Jerky , I used apples to tenderize the beef; using pears is traditional. So, that's not too far out in left field on the flavor profile, right? Seasoned Rice Ingredients  serves 8 4 cups short grain rice (sushi rice) 4 cups water plus more for soaking ...

For my girls' holiday party, my jolabokaflod , I made a cookie platter for dessert and decided to paint the sugar cookie hearts like the Icelandic flag.  I don't use a lot of food coloring because I don't like the chemical aspect. So I was really tickled to find a set of  natural  food dyes. I love that the green and blue were made with spirulina extract and the yellow made with turmeric. That's definitely my kinda dye. But, I have a caveat: they don't stay true to color when they are heated. For instance, the red is a beautiful carmine hue...until you heat it...because it's made with beets. I tested it and it went from red to purple, which was not what I had in mind. Whoops. And everyone commented that the colors fade in the sunlight. So, these aren't as vibrant as colors made with Red No. 40 or Blue No. 1, but I love that they are naturally derived! I no longer bake with these, but they are great and vibrant in icings. I don't know...