Culinary Adventures with Camilla

This is a sponsored post written by me on behalf of the Book Club Cookbook.  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. My contact at  The Book Club Cookbook  emailed, asking if I would be interested in trying our a couple of their new spice blends for #BlendsBash2022.  Of course!  I am always up for some culinary adventure; and when it ties reading to cooking...well, let's just say I will make time in my calendar for that no matter what.  So, I perused the choices - of their  Book Blends, TV Blends, and Song Blends  - decided on Poppy Longstocking, Late Show with Stephen Clove-bert, The Romaines of the Day. I have always loved their clever play on words for  all  of the blends, especially Don't Stop Bayleave-ing, Dried and Prejudice, and A Wrinkle in Thyme. Pippi Långstrump image from amazon.com I have al...

This is a sponsored post written by me on behalf of author Laura Kumin and publisher Pegasus books. I received a complimentary copy for the purpose of review, through The Book Club Cookbook's Galley Match program,  but all opinions are honest and they are my own.  No additional compensation for this post was provided; this page may contain affiliate links. All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women's Right to Vote by Laura Kumin* is set for release on August 4th. But my Lit Happens group was offered the opportunity to read advanced electronic copies early through the Galley Match with The Book Club Cookbook. On the Page I never pass up the chance to read a book that includes history and food. In this case, Laura Kumin offers us a delicious new book with a fresh look at the history of the women's suffrage movement. And the amount of knowledge Kumin has about the subject is evident. This was a fun one for this history-loving foodi...

Inspired by Shocking Delicious's Sweet Basil Deviled Eggs  - Dorothy had submitted them to my April EGGStravaganza round-up earlier in the month, I tweaked and bit and came up with these... Ingredients 8 hard-cooked eggs 3 T Basil-Honey Dressing * 2 T mayonnaise Pinch fleur de sel Grinding of fresh black pepper 1 T  finely chopped fresh basil 1 T finely minced fresh oregano Procedure Peel eggs and slice eggs in half, lengthwise. Remove yolks to a mixing bowl. Add dressing, mayonnaise, salt, and pepper. Blend well, using a fork or electric mixer. Fold in the basil and oregano. Taste and adjust seasonings, if needed. Spoon yolk filling into the egg halves. Garnish with a basil leaf or two. *Here's Dorothy's Basil Honey-Dressing recipe  and the link in the ingredients list goes to my dressing.

I made this cake once two years ago. [See right.] And Riley had only had it once a year before that at  Patisserie Bechler in Pacific Grove. But when I asked the boys what they wanted for dessert last night, it was a cacaphony of suggestions: 'Chocolate Lava Cake!' suggested one. Cherry Ice Cream with Dark Chocolate Chips! yelled another. And Beehive! shouted the third.  Man, these boys are truly spoiled. But it got me thinking...I haven't made this in awhile, let's give it a whirl. So, I stayed up way too late, letting the dough rise - twice! Making a praline for the topping. And cooking a custard so that it could set overnight. We ate this for breakfast. Yes, did I say 'spoiled?' Part I: The Cake 2 C white whole wheat flour 1 T active dry yeast 1 T organic granulated sugar 1/4 C warm milk 3 T butter, melted and cooled 1 egg Place flour in a large mixing bowl. Make a well in the center of the flour. Add yeast and sugar to the well...