Culinary Adventures with Camilla

And my rhubarb crush continues...yesterday I made a ricotta tart with rhubarb for breakfast. The boys were so excited! Ingredients  For the Crust 1-1/2 C  Bob's Red Mill  Whole Wheat Pastry Flour* 1/2 C Bob's Red Mill Hazelnut Meal Flour 1/2 C softened butter 1/2 C organic powdered sugar 1/4 C olive oil 1 T cold water 2 pinches of  fleur de sel *I received complimentary bags of the whole wheat pastry flour and hazelnut meal flour from Bob's Red Mill for participating in the #BrunchWeek 2014 event coming up in May. For the Filling 2 C whole milk ricotta 1 egg 1/4 C organic brown sugar + 1 T 1/4 C raw honey 1 t ground cinnamon 2 rhubarb stalks Procedure For the Crust Mix the whole wheat pastry flour, hazelnut meal flour, sugar and salt; rub in the butter with olive oil until the mixture resembles coarse breadcrumbs. Stir in 1 tablespoon of water with a fork until the mixture forms a ball. Chill until firm. Roll out ...

Ingredients  For the Crust 1-1/2 C flour (I used more of the complimentary  Bob's Red Mill Whole Wheat Pastry Flour I had received from the sponsors of this year's #BrunchWeek) 1/2 C Bob's Red Mill Hazelnut Meal Flour* 1/2 C softened butter 1/2 C organic, coconut sugar 1/4 C olive oil 1 T cold water 2 pinches of fleur de sel *another complimentary product I received with which I am now completely enamored For the Filling 4 organic Meyer lemons 1/2 C organic powdered sugar 2 T honey (I used a local pine honey) 8 T butter 8 large egg yolks dark chocolate Procedure For the Filling Juice the lemons. Combine the juice, powdered sugar, honey and butter. Bring to a boil. Meanwhile beat the yolks. Add 1/3 of the boiling liquid to the beaten yolks then add the mixture back into the boiling liquid. Continue beating over medium heat until it thickens. Be careful not to let the curd boil or it will scramble. Pour the curd into a bowl and press plas...

After a full day of adventuring, our 10-year-old informed us that we had to have a cake for our anniversary. Jake just looked at me and shrugged. So, I looked at what I had brought with us to the cabin in the snow and made this dessert. Thanks to Bob's Red Mill for the Whole Wheat Pastry Flour; they sent me a complimentary bag for participating in an upcoming brunch event - #BrunchWeek! I loved it and will definitely be using it more often. Taskmaster Dyn was pleased. Fourteen years. Happy anniversary, my Love. Ingredients 2 C organic coconut sugar 1¾ C Bob’s Red Mill whole wheat pastry flour ¾ C unsweetened cocoa powder 1 ½ t baking soda 1 ½ t baking powder 1 t fleur de sel 2 eggs 1 C organic milk ½ C olive oil 2 T red wine 1 C boiling water 1 C chocolate chunks Procedure Preheat oven to 350 degrees F. Line baking dish with parchment paper and butter. I used two 8” round pans. In a large mixing bowl, stir together coconut sugar, whole wheat p...