Culinary Adventures with Camilla

Here we are at the April 2021 edition of the Cake Slice Bakers. For 2021; we are baking from  Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week  by Candace Floyd. * I can't believe that we're already in a new year. In many ways 2020 dragged on as the shelter-in-place orders continued month after month; on the other hand, it was a completely blur because there weren't milestones to mark the passage of time. In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our  Facebook ,  Instagram , and  Pinterest   pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a...

Here we are in April 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 I am hosting the Bundt Bakers group. I wrote: "April showers bring blooming bundts?!? Okay, poet I am not. But I hope to inspire you to join me in using flowers for our April Bundt Bakers event. Use actual flowers, floral extract, or even just decorate your bundt with buttercream blossoms. Be creative!" Here's what the #BundtBakers are sharing for my Bundts in Bloom event... Cranberry and Rosewater Bundt by A Day in the Life on the Farm Devil's Food Cake With Hard Icing by Sneha's Recipe ...

One of the great things about being part of a community of foodies is that different blogger's posts encourage me to stretch and cook something challenging or new-to-me. Love it! I came across this invitation from Nayna of the  Simply.Food blog: " Inviting Adventurous foodies to cook for flavours of Singapore event." Okay, I'm in! The rules - "Prepare a vegetarian dish with Singaporean flavor and flair. And do it during the month of January." I can do that. Perusing her suggested websites for recipes, my mouth began to water at the combinations of spices and I could just imagine the aroma that would be drifting from my kitchen. Though many different dishes caught my eye - bean curd with crab sauce and coconut pork, for instance - the limitation of making a vegetarian dish drew to me this dessert, a colorful carrot pudding. Scented with cardamom and studded with cashews, it's delicious and so easy! So while my husband and older son were working on...

And to cap off the copycat birthday lunch, I wanted to make Brian's favorite candy bar. Heck, it's my husband's favorite candy bar, too. When we were packing bags to go to the hospital to have Riley, I had CDs with babbling brooks, my yoga ball, three copies of my birth plan, and more. Jake had the phone list of people he was supposed to call as soon as we had the baby and five Snickers bars. No joke. Let me say these were met with ooooos, awwwwws, and immense gratitude on the part of the birthday boy, but what a pain! I was up past midnight and up again before six to finish these. Smelling like chocolate before six in the morning is not my idea of a good time. But hearing Brian exclaim, "you made your own Snickers!" over and over again made it worth it. Line a pan with parchment paper. After you make each layer, place it in the pan and stick it in the freezer to chill. Layer One: Chocolate-Peanut Butter-Butterscotch 1 C dark chocolate ...