Culinary Adventures with Camilla

I am still fairly new to the baking group called Bundt Bakers, but I am already enamored with the bloggers and their creative baked goodies. #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 . Wendy of A Day in the Life on the Farm is hosting February's Bundt Bakers group. When I read her prompt - "Share a Bundt that you made to show your Valentine(s) how much you love them" - I immediately thought of a Persian Love Cake. I have made Persian Love Cake before. It's a fragrant rose-scented cake flavored with ground cardamom and almond flour. And it's topped with crushed pistachios and candied rose petals. So, I  decided to adapt that into a ...

It's hard to believe that January flew by so quickly. Here we are in February for the second 2021 installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . This month, we are sharing Sudanese recipes. Here's the #EattheWorld line-up for Sudan... Palatable Pastime: Best Easy Hummus   Magical Ingredients: Sudanese Tamia   A Day in the Life on the Farm: Sudanese Peanut Stew   Pandemonium Noshery: Kamounia - Sudanese Beef   Sneha’s Recipe: Gurasa - Sudanese Flatbread  Amy’s Cooking Adventures: Red Lentil Soup (Sudanese Addas)   Culinary Adventures with Camilla: Basbousa and Karkadé Making Miracles:  Sudanese Rice and Potato Goulash   Kitchen Frau:  Peanut Butter Creamed Spinach and Sudanese Peanut Butter Meringues When I saw the destination, I started researching and immediately tried a recipe for Asida , a cooked wheat gruel that is particularly popular in Sudan, as well as in Saudi ...

      This is a sponsored post written by me on behalf of  Melissa's Produce . 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. When I received a package from  Melissa's Produce * to take part in the 2020 #FamilyBakingChallenge I immediately opened up the clamshell of Winter Crunch® Grapes to taste them. Grown exclusively for Melissa's Produce, these Winter Crunch® grapes are large and voluptuous. They are sweet with a great hardy texture that holds up well to baking and roasting.  So, I picked their  Winter Crunch Grape & Almond Cakes  as my second recipe to tackle. My first post for the #FamilyBakingChallenge was the  Butterscotch™ Pear Bread Pudding . Ingredients makes 10 muffin-sized cakes very slightly adapted from Bigger Bolder Baking's recipe 1 cup butter, softened plus more for buttering the ...

Can this really be the first time I'm posting with this group?? It might be. I love the idea behind the Crazy Ingredient Challenge, hosted by Dawn of Spatulas on Parade ; it's akin to the Improv Cooking Challenge that I joined a couple of months ago. We are assigned two ingredients to cook and create. So, here goes... April's Crazy Ingredient Challenge = cardamom and parsnips I wanted to experiment with some almond flour I need to review and opted to make a Spiced Parsnip Cake with Cardamom-Cashew Butter instead of frosting. And this cake uses no sugar and no butter; it's sweetened with honey and moistened with coconut oil. This was a hit! Ingredients Spiced Parsnip Cake 2 C almond flour (I used Morning Pep * ) 1 t baking soda 1 t ground cardamom 1 C grated parsnip 2 eggs 1/2 C coconut oil, softened 1/2 C local honey 1 t pure vanilla extract Cardamon-Cashew Butter 1 C raw cashews, soaked in water for at least 4 hours 1/4 C local ...

My madeleine madness continues and I am finally venturing to the savory side. My favorite!! When I first whipped up the batter, I thought these would have the consistency of a crab cake. However, once they baked, they were simultaneously crabby and bready. More like a delicious, seafood-kissed biscuit. These were amazing if I might say so myself. This is slightly adapted from  Quirk Books '   Madeleines: Elegant French Tea Cakes to Bake and Share  by Barbara Feldman Morse. Ingredients 10 T butter 1 C flour (I used an organic pastry flour) 1/2 C ground almond flour 1-1/2 t baking powder 2 large eggs, at room temperature 8 ounces crabmeat 2 T finely chopped leeks 1 T finely chopped corno di toro peppers 2 T grated parmesan cheese Procedure Preheat oven to 375 degrees F. Butter your madeleine pan* and set aside. Place your butter in a saucepan and heat, over medium heat, until the butter is melted. Let the butter cool for a few minutes, then spoon i...

For my second madeleine offering for the parent coffee tomorrow morning, I thought I'd try a matcha green tea version. I paired the matcha with maple syrup for these. Sadly, they did not retain the lovely verdant hue of the batter. As they baked, the green color muted. They were still green just not as green. Bummer. But they were still yummy! Ingredients 3/4 C organic butter plus some for greasing pan 1 C organic granulated sugar 2 large eggs, at room temperature 1 T matcha green tea powder 1 t pure vanilla extract 1 T pure maple syrup 1 C flour (I used a bread flour) 1/2 C almond meal or flour 1/4 t baking powder Procedure Preheat oven to 325 degrees F. Grease, or butter, your madeleine pan and set aside. Place your butter and sugar in a saucepan and heat, over medium heat, until the butter is melted and the sugar is blended into the butter. Let the butter-sugar mixture cool for a few minutes, then spoon it into a large mixing bowl. Whisk in the eggs, match...

This is my only sweet creation for #10DaysofTailgate... I love quince. If you're unfamiliar, here's a piece I wrote for Edible Monterey Bay in August: Queen of Quince Takes Her Show on the Road . So, when some friends left me a bag full of quince last weekend, I hooped, hollered, and prepared to quince. One of my favorite things to make: quince butter. We can never have enough. So, for the only #10DaysofTailgate dessert I'm making, I decided to incorporate quince butter. Ingredients Quince Butter makes 2 quart jars 4 large quince, peeled, cored, and diced 1/2 C white balsamic vinegar  2 C water 1 C organic granulated sugar 1 T ground cinnamon 1 t ground cloves 1 t ground nutmeg 1 t ground cardamom Cookie Dough makes approximately 30 3/4 C butter, at room temperature 3/4 C organic granulated sugar 2 egg yolks 2 C white whole wheat flour 1/2 C ground almonds zest from one lemon 1 t vodka 1 t cold water Procedure Quince Butter ...