Culinary Adventures with Camilla

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 ! This month - October - Kelley of  Simply Inspired Meals  invited the Foodie Extravaganza bloggers to join her in focusing on apples for National Apple Month. Here's the #FoodieExtravaganza Apple Bin! Apple Crisp by Simply Inspired Meals Beef Pot Roast with Apples and Onions  by A Day in the Life on the Farm Cider-braised Pig Cheeks with Apples by Food Lust People Love Crock Pot Apple Butter by Making Miracles Double Apple Beignets by Culinary Adventures with Camilla Pork T...

This weekend, Jake's parents were here for a visit, so I had the boys pick something to make for them. The Enthusiastic Elf picked beignets. His favorite! We added a touch of applesauce and served them with Grandma's wild Modoc plum sauce and elderberry jelly...oh, and a mountain of powdered sugar. Delicious. Ingredients  makes approximately 2 dozen, but his were larger than bite-sized 1 T  dry active yeast 3 T granulated sugar, divided 1 C warm water 3 C flour 2 T applesauce 1 t oil 1/2 t vanilla salt 2 eggs 2 t pure vanilla paste 1 t ground cinnamon 1/2 t ground nutmeg 1/2 t ground cardamom 1/4 t ground ginger canola oil for frying powdered sugar for serving jam or jelly for serving (we used wild Modoc plum sauce and elderberry jelly) Procedure In a large mixing bowl, combine 1 T sugar and warm water. Sprinkle yeast on the top and let stand until bubbly and frothy, approximately 5 minutes. In another mixing bowl, stir together 2 T sugar...

I have long been a fan of Chef Edward Lee. Ever since the Enthusiastic Kitchen Elf and I watched his season of Mind of a Chef back in 2016 . And ever since I bought his cookbook Smoke and Pickles.  Lee is a compelling story-teller with a likable narrative voice. He's funny, self-deprecating, and so, so talented. He's also quite the wordsmith. He was an English major in college, after all. So, when Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting-Pot Cuisine* was published in early 2018, I pre-ordered it and took it on a school camping trip. I read it again in the summer. And, most recently, I carried it with me to Denmark in December of last year where it inspired me to make Peruvian-Inspired Chicken for our hosts. I was excited to see it as our Cook the Books selection this round. Debra from  Eliot's Eats  is our   Cook the Books   hostess for this round (April-May 2019); you can read her invitation here . Though I didn't read i...