Culinary Adventures with Camilla

Complimentary product was provided  by The Quail & Olive  for this post and this page may contain affiliate links.  However, all opinions expressed here are my own. Of course I've heard of 'overnight' oats for years. But I had never tried them until we were visiting one of my best friends in Denmark over the Christmas holiday a couple of years ago. She made these beauties for us one morning. And I have been making them regularly ever since.  Overnight oats are so flexible and so simple. Seriously: six ingredients, five minutes, and four easy steps. Then they go into the fridge overnight and you have a  healthy, filling breakfast the next day. Because they are on our table regularly, we decided to make a video for our Culinary Cam YouTube channel. You can watch that video: here . You can make these with any kind of sweetener that you have, but I love to make ours with the Runamok Maple Syrup that I picked up from pantry section of local-to-me shop  The...

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...

This morning I am wrapping up the #TastyParTEA online event. You can read all the details - meet the other bloggers, view our posting schedule, and enter the giveaway - at  my kick-off post . We have seen some amazing tea-filled recipes thanks to some talented, creative food bloggers. Stay tuned for my round-up where you can go to see all of the recipes together. A few notes about matcha green tea.  Matcha is "powdered tea." Unlike drinking other tea when you infuse the tea leaves in water and, then, strain out the leaves, with matcha, you are drinking the finely powdered leaves whisked into hot water. So, spring for the best quality of matcha that you can. There's culinary grade and ceremonial grade. I use ceremonial grade if I'm whisking and drinking; I use culinary grade for baking and cooking. Ingredients  makes eight 2-ounce servings 1 envelope gelatin 1/4 C cold water 1-3/4 C organic heavy cream 1/4 C organic whole milk 1/2 C organic gran...

Welcome to the  Foodie Extravaganza !  v. July 2016 = a Doughnut Party Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Lauren from  From Gate to Plate  is our host this month. Lauren invited us to "Baked or Fried. Filled or Glazed. Sweet or Savory. Large or Small. Let your imagination for doughnuts roll!" Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our  Facebook Foodie Extravaganza page . You can also visit our past party submissions on our  Pinterest Foodie Extravaganza board  . The 'Hole' List Gluten-Free Matcha Doughnuts - Three Ways! by Culinary Adventures with Camilla  Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas   Lemon Poppy Seed Donuts by Making Miracles   Chocolate Snicker...

Remember that I have Dorothy (she's a bundt pan) and Toto (he's a journal) visiting from the Peoplehood of the Traveling Swirly Pan? You can read more about that - and see my first recipe with Dorothy -  here   when   I made a Gluten-free Bourbon Gingerbread with Prickly Pear Lemon Curd. My second adventure was a complete and total flop. I tried to make a savory Mexican egg bake and it stuck miserably. It tasted great, but it was beyond ugly. So, I won't be sharing that recipe on the blog or sharing it with the #PeoplehoodoftheTravelingSwirlyPan. Flops happen...and you move on, right? So, for our Fathers' Day dessert, I decided to make Jake a Hot Milk-Matcha Bundt with Chocolate Silk Sauce. My Love, thanks for being the fun parent...our boys need one! I am guessing that my luck with unmolding the gingerbread was a total fluke because my third attempt with Dorothy also resulted in stuck cake. Ugh.  Thank goodness for chocolate sauce!! Th...

I have a prolific Meyer lemon tree just outside my back door. And when I received the Better Zester from  KitchenIQ *  as a sponsor gift for #FreshTastyValentines, I knew that I had to do something with Meyer lemon zest for the event. I did make a great vinaigrette that I will share soon, but I decided to share another sweet treat. It's not too sweet and it is completely unique. On that "unique" note, I have to admit that this wasn't a hit with all three of my valentines. Jake said the ginger and matcha competed on your palate (okay, those weren't his exact words, but that was the gist of his critique); R said that it was too dry; and D actually liked them. So, next time, I might use honey instead of ginger syrup and I'll add more coconut oil to make them more moist. But, D and I thought these were fine as is. So, I'm sharing them.   Ingredients makes 8 to 10 truffles 1/2 C ground almonds (or use almond meal) 1/2 C ground coconut (or use co...