Culinary Adventures with Camilla

Here we are in October 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, we're sharing Halloween bundts in preparation for this month's celebration. Thanks to Wendy of  A Day in the Life on the Farm  for hosting. Here's the line-up... Dirt and Worms Bundt Cake  from Palatable Pastime Mini Pumpkin Bundts  from A Day in the Life on the Farm Monster Bundt Cake  from Sneha’s Recipe Spider Web Bundt Cake   from Food Lust People Love Chocolate Orange Swirled Bundt Cake  from Making Miracles No Bones About It Pumpkin Mini Bundts from Culinary Adventures with Camilla   I pulled ou

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

  This is my first month participating in a 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's prompt was: "Share your favorite pumpkin-full Bundt cake recipe, using fresh or canned pumpkin." And here's this month's line-up... Buttermilk Pumpkin Bundt + a Browned Butter Glaze from Culinary Adventures with Camilla Chocolate Chip Pumpkin Bundt from Passion Kneaded Pumpkin Bundt with Caramel Icing from Palatable Pastime Pumpkin Chai Spiced Bundt Cake from Tartacadabra Pumpkin Chocolate Bundt from A Day in the Life on the Farm

I'm excited to be sharing this recipe as part of Cranberry Week - now in its third year! See all the tasty cranberry recipes being shared today below and follow # CranberryWeek on social media for more ideas all week long. Brandied Cranberries + Three Cocktails from Our Good Life Cranberry Bread Pudding from Cindy's Recipes and Writings Cranberry Jalapeno Turkey Roll-Ups from Palatable Pastime Cranberry-Olive Oil Bundt Cake with Yuzu from Culinary Adventures with Camilla Cranberry Orange Oatmeal Cookies from The Redhead Baker Cranberry Orange Muffins from Cookaholic Wife Cranberry Truffles from Caroline's Cooking Cranberry Vanilla Rum Smoothie from Daily Dish Recipes Easy Homemade Cranberry Sauce from The Saucy Fig Roasted Brussels Sprouts Salad with Cranberries and Feta from Cooking For My Soul Squash Soup with Cranberry Puree from A Day in the Life on the Farm Cranberry-Olive Oil Bundt Cake with Yuzu I had grand plans to make a cranberry sa

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!! The desser

My hop-cooking adventure continues - I am blogging these out of order. Sorry! - with these hop-infused mini bundt cakes. Think happy bundts, but with hops instead of, well, something else altogether. Ingredients 1 C butter (2 sticks) 3 hops blossoms 4 large eggs 1 C organic granulated sugar 1 C organic coconut sugar 1 T ginger syrup 1-1/4 C unsweetened cocoa powder 2 t organic chocolate extract 1/2 C white whole wheat flour Procedure Preheat the oven to 325 degrees F. Butter your baking dishes; this made 3 small bundt cakes. In a skillet, melt the butter. Pull the hop blossoms apart and stir them into the butter. Let steep for 10 minutes. In a large mixing bowl add eggs, both sugars, ginger syrup, unsweetened cocoa powder, chocolate extract, and hop-infused butter. Mix to combine. Add flour and stir till just moistened. Pour the batter into prepared pans and bake for 45 minutes. Check for doneness with a toothpick method. When it's done, remove to a rac

photos courtesy participating bloggers -  Blahnik Baker  and  Flying on Jess Fuel Despite my (usual) feelings about Valentines' Day, I decided to make this month's linky: Sweet Treats for Your Sweethearts . I put out a call for recipes and the blogosphere answered. Here's what we're sharing today... You can find these - and more -  at my  Sweet Treats for Sweethearts pinterest board . photos courtesy participating bloggers -    She Eats ,  Oh! You Cook! , and  Tortillas and Honey The Recipes 3-Ingredients Cupcake with Whipped Pudding Frosting  by Love & Flour White Chocolate Mousse with Riesling by Blahnik Baker Mini Red Velvet Bundt Cakes by  Blahnik Baker Molten Chocolate Lava Fondant Pudding Cake with Pomegranate and Candied Ginger by She Eats Bourbon Soaked Cherries Tiramisu by  She Eats Red Velvet Crinkle Cookies by Flying on Jess Fuel Valentines' Day Popcorn by  Flying on Jess Fuel Cherry Creme-Filled Chocolate Cand

That is 'bison' as in Bison Brewing Company , in Berkeley, not bison the animal! For Dylan's May the Forks Be With You brunch , I called this Qui-Gon Jinn-gerbread. A note about Bison's Organic Gingerbread Ale: I have been looking for this for two years! It's a limited release ale - only available between September and December - and for the past two years, by the time I get around to looking for it, I can't find it. This year, I saw it at our local Whole Foods in November and snagged up three four-packs before they disappeared. I decided to sacrifice one to this gingerbread coffee cake for Dylan's birthday brunch. 1/2 C chopped cashews 2 T dark brown sugar 1-1/4 C butter, plus some for greasing 1 C unsulphered molasses 1 C dark brown sugar, packed 1/2 bottle Bison Brewing gingerbread beer 2 t ground ginger 2 t ground cinnamon 1 t ground nutmeg 1/4 t ground cloves 2 C white whole wheat flour 1/4 C dark rye flour 1 T baking powder 1

Do you know what a mamey is? I didn't. Read about my introduction to it . I decided to use part of it as I could a pumpkin or sweet potato puree - to bake a spiced bundt cake for breakfast this morning. I started with the batter from my Sweet Potato Crumb Cake ...and made a few tweaks. The verdict: it's moist and the flavor delicious! 2 C smashed mamey 2-3/4 white whole wheat flour 1 t baking powder 1 t baking soda 1/2 C organic granulated sugar 1 C lightly packed organic brown sugar 1 C organic cream 3 eggs 1 t pure vanilla extract 1 t ground nutmeg 1/2 t ground cardamom Preheat oven to 350 degrees. Butter your baking dish and sprinkle 2 T of brown sugar around the bottom - which will become the top! Mix all of the cake ingredients together in a mixing bowl until all the dry ingredients have been moistened. Pour the batter into a buttered baking dish. Bake until a toothpick inserted in the center comes out clean, approximately one hour.

1 C flour 1/2 C ground almonds 2 t baking powder 2/3 C organic sour cream 3 eggs, at room temperature 1/2 C organic dark brown sugar, lightly packed 1/2 C olive oil + enough to grease the bundt pan 2 T Sambuca, or other licorice liqueur pinch of fennel pollen 1 C raw pecan halves In a large bowl, whisk together the flour, ground almonds, fennel pollen, and baking powder. Set aside. In another bowl, whisk together the sour cream, eggs, sugar, olive oil and Sambuca until combined. Scrape the liquid ingredients into the dry ingredients and whisk again until lump-free. Pour the batter into the buttered bundt pan. Bake in 350 degree oven for 40-50 minutes or until browned. Allow cake to cool for at least 10 minutes, before unmolding.

I got to see my boys' sense of humor when we were talking about my mom's birthday cake. Dylan said, "I want to make her a pretty pink and purple cake with - " Riley interrupted "with Medusa snakes made of marzipan!" They both collapsed on the floor in a fit of laughter.  Why?  "Mom, Medusa is a witch." Let's just hope that Nonna has a sense of humor, too. She did. I was able to talk Dylan into the fact that pink and purple blend to a magenta color - the same color as beets. So, he went with a beet bundt cake with a beet-lemon juice glaze. To make it pretty, he added sugar pearls. CAKE 1 C all-purpose flour 1 C white whole wheat flour 1 t baking powder 1/2 t baking soda 1 t ground cinnamon 1/2 t ground cardamom 1/2 t ground nutmeg 3 large eggs 1 3/4 C organic raw turbinado sugar 1 C extra-virgin olive oil 2 t pure vanilla extract 1 1/2 C julienned beets (I roasted them, peeled them, and used my julienne pee