Sunday, September 5, 2010


A few years ago, my mom and dad gave me a Wolfgang Puck Panini maker. I was still single, and I didn't really want to use it in my college apartments considering how roommates break or ruin things I have been saving it for married life! I finally pulled this beautiful panini press out, and the fun began!

First we tried a panini including a spicy tomato relish, chicken, and cheddar cheese- amazing! Then the next night we made paninis with basil pesto, munster cheese, and chicken. I have learned that I need one-day old baguette bread for this to work properly. Fresh crisp bread makes for a crunchy panini!

I'm so excited to try more this here's to paninis- the fancy sandwich that is ready in a snap!

Friday, August 13, 2010

Tip of the day

For or some reason I keep thinking about Rice Krispie I thought I'd share how I make mine! One thing I always notice is that my krispie treats get hard after a few hours or after about a day. I love my treats really soft, so I found a way to keep them soft and chewy for a few days.


6 cups Rice Krispies
1/4 cup margarine
1- 12 oz. bag small marshmallows
9x13 pan
vegetable spray for your hands

The trick is in melting the marshmallows.

Marshmallows contain copious amounts of sugar. When sugar is heated to a high temperature, it cools into a much harder state from the intense heat. So what I like to do is melt my butter in a big pot on a lower heat, about 4 or medium low. Then I add the marshmallows to the pot before the butter is fully melted, partly to prevent the butter from getting too hot or burning. Keep the temperature low, even though it will take a little longer to melt. TRUST me! It is worth the extra time!

I stir the marshmallows continuously until they are ALMOST melted. When there are a few marshmallows still somewhat holding their shape, I remove the pot from the stove and add the Rice Krispies, stirring quickly! Pour into a 9x13 dish, lined with wax paper for easy clean up. Spray hands with vegetable spray and spread the mixture in the pan. Once these yummy treats have cooled, cut and devour them! You should, if the marshmallows weren't heated too hot, have treats to last for about 3 days, and they will be soft and fresh each day!

Let me know what you think and if it worked for you!

Monday, August 9, 2010

Melty, Fluffy, and Heavenly

Today, Briant and I went to our favorite donut shop in the whole world...Banbury Cross. It's located in Salt Lake City at about 700 S 700 E, and driving up there is well worth the time! Their glazed donuts have to be the best glazed donuts I've ever tasted. They are light and melt in your mouth like butter, but unlike Krispie Kremes, they have much more substance. These succulent donuts are so simple- they are dipped in a fresh glaze, and that's all there is to it! The ingredients are so fresh that they don't need a million toppings to cover up the lack of flavor.

Here are some of my favorites-
Glazed, of course,
Strawberry is a close 2nd to the glazed
Then there's cinnamon...I've never had a donut remotely close to this one, and it is heaven!

Also, they have excellent chocolate glazed donuts, but I'm partial to my 3 favorites. And if you ever want a really good cake donut, Banbury is the place! Their cake donuts aren't heavy and oily like so make others. These donuts are not just any regular fried piece of bread, they are Banbury, and donuts don't get any better than that!

Monday, July 26, 2010

La Nourriture Belle- Beautiful Food

This has been a long time coming...I have had a love for food ever since I was a little girl. I remember watching my mom cooking dinner and desserts in the kitchen and always wanting to help. By the time I was 11 years old, I was making cookies weekly for my dad, and I was learning how to make my mom's fabulous dishes! When I was 13 years old, I truly fell in love with food. It all started with Martha Stewart and the most beautiful 4th of July iced sugar cookies, at least that's the specific experience I can connect my new passion to. I had to hurry to the store to buy all of the bottles and supplies to make these awesome flag cookies...but mine were not quite as pretty as Martha's. From then on my life was filled with food- food magazines, food shows, cooking classes, culinary classes, culinary school, cake decorating, and of course finding and buying fun kitchen tools! I find myself sometimes day dreaming about a particular food and the texture, taste, smell, feel...each food has so much depth and personality. (Except for olives- Olives shouldn't be considered a food) So welcome to the wonderful world of food with Camille! I'll be sharing tips on cooking, new recipes, fun finds in food, tools, and restaurants, and my thoughts and obsessions with food. Bon appetit!