CampBlogAway & Spicy Avocado-n-Bacon Frozen Magarita Recipe

I went to Camp and all you got was this

Spicy Avocado Bacon Frozen Margarita recipe.

Why would anyone drive hours from home into the mountains of California and sleep in a cabin to talk about food blogging?

Because it's FUN, people, it's FUN!

Not only was CampBlogAway fun, it was inspiring. Yeah, I know that word can be overused. But when you leave a place with the feeling of energy and renewed focus because of other people's lives, viewpoints or challenges they overcame - what else can you call it?

Joy (Joy the Baker), an extremely successful gal, let us in on her secret to a great Food Blog: Write from the heart, be yourself, give your best and they will come.

Cheryl (5 Second Rule) and Susan (Food Blogga) reminded us that building a "community" and reaching out to others, paying attention to who reads our blogs, and staying accountable for what we put out there will result in a larger community and a better planet.

I call that inspiring.

Not only was CampBlogAway inspiring, it was informative.

I didn't know that Idaho Potatoes are naturally capable of being crisp on the outside and firm, but fluffy on the inside because of the Volcanic minerals in the soil of Idaho.

I didn't know that Fiji Water was helping villages receive water supplies for themselves, as well. I didn't know you could buy eggs (SafeEggs) that are pasteurized, therefore no worries of deadly salmonella.

I didn't know that fondant is so easy, anyone can create beauty. I didn't know that Wente Vineyards have such a light, crisp Chardonnay. I didn't know the inside of a California Avocado (next to the shell) has the most nutrients.I didn't know that Patti (Worth the Whisk and camp captain) was a Virgo (structured, yet nurturing, humorous and inventive). I didn't know that Rachel (LaFujiMama) and Dara (CookinCanuck) could talk and laugh until 2:30 in the morning, just like me.

I call that informative.

CampBlogAway was like being a teenager, away at camp with buddies......except there's wine and better food.
A special thanks to Diane (CreatedBy-Diane) for the buttery Lemon Poppy Seed cookies that got me through my afternoon munchies.

To cap off my adult adventure and use one of the perfect avocados I got from camp, and to send us into Cinco de Mayo - here's a savory, almost healthy (wink, wink) cocktail. SPICY AVOCADO & BACON FROZEN MARGARITA: (serves about 4)

1 ripe Avocado (peeled and chopped)
1/2 Jalapeno (chopped)
6 Slices of Bacon (cooked crisp)
3 oz. Tequila (can use Vodka)
2 oz. Triple Sec or Cointreau
4 oz. Lime Juice or Sour Mix
ICE

1) In a blender, start with a little ice, then add the avocado, jalapeno, 1 slice of the bacon, the Tequila, Triple sec (I used Cointreau) and lime juice. Puree this, then add more ice until it reaches the consistency you like.

2) Taste along the way and increase the lime juice or ice as needed.

3) Separately, grind 3-4 slices of crisp bacon into dust for garnishing the glass edges and use the rest of the bacon pieces as swizzle sticks. This is a savory tasting cocktail, not sweet like the fruity ones. Serve immediately for a creamy texture or hold in refrigerator and stir briskly for a more liquid version.

Elderberry Syrup - Simple Saturday

When my child, or someone I love is sick - I would do/try/make/buy anything to help them feel better. Just listening to the coughs, and whimpers of sinus pain and not being able to make it disappear is a horrible, helpless feeling. Did you know that Elderberry can help? I'll show you how to make the syrup, then it's up to you if you put it in herbal tea for your loved ones or make it into a martini for you to celebrate after everything is back to normal.

Elderberry Syrup

My teenage son has been fighting a horrible cold/sore throat/sinus/head devil for almost two weeks. We went to the doctor only to have him give us a list of pharmaceuticals to battle the symptoms (not a fan) and a directive to rest and wait (big fan, but teenagers don't do this well.)

One night, kinda late, I sent out a red flag to my buddies on twitter for natural suggestions, any advice for soothing remedies that maybe grow on this planet. Jeanne of The Art of Gluten-free Baking.com came to my rescue with a suggestion for Elderberry Syrup. No, I didn't have Elderberry syrup just hanging out in my cupboard, but ironically I had dried Elderberries.

This is one of those weird things that happens to me now and then - I see something in a shop or a market and if I've never cooked with it, I buy a little bit so I can learn about it later. A couple months ago, I literally wandered into this fantastic Spice Shop called...Spice Station in Santa Monica. I was lucky enough to find a parking spot when I was meeting a client, and there beside it was this little store with wall to wall jars of "something". I knew I'd be late for my meeting, but I had to go find out what kind of tea, spice, magical stems or seeds they were selling.It reminded me of one of my favorite shops during a visit to Munich. As you walk around, the air changes and teases you with grassy, then sweet, then peppery smells. I bought some sexy Vanilla Rooibos tea and a small bag of Elderberries (because I didn't know what you did with them.) Cut to: Elderberry Syrup. Turns out, elderberries have been cold and flu fighters for centuries. It was something that Jeanne knew, already. Check out her site for very honest talk, tried and true gluten-free baking recipes, and to learn about canning.

This elixir is so simple and I made a little jar of the dark, berry goodness and everyday I've been taking a tablespoon of it myself, I've added it to Breathe Deep Tea for my son, and I'm working on a few cocktail recipes for date nights with my husband. Get back to you on how that will "help what ails ya."

RECIPE: ELDERBERRY SYRUP

1 handful of dried Elderberries
2 cups water

* - Bring this to a boil and simmer until it reduces by half. Then, add to the saucepan:

1 cup honey
2 cups water
1 cinnamon stick
Pinch of fresh grated nutmeg
Pinch of fresh cracked pepper* - Bring this to a boil and simmer until it thickens into a syrup that coats the back of a spoon.

* - Strain this into a container to cool, then close and refrigerate (can be used for a couple weeks.)

I've been putting a couple Tbls into each pot of tea. I've also tried it in my coffee and as a simple syrup for cocktails. Everything I've used it in so far, I've loved. If you try it in baking, let me know. I'm thinking of using it in a Salad Vinaigrette for a Spinach and Strawberry salad. Does that sound good?

Hot Tea Toddy - Simple Saturday

Baby, it's cold outside + It's hot tea toddy time = Baby, it's warm inside.

Hot Tea Toddy

When the golden honey, orange, tea and spicy brandy make a bobsled ride of sweet heat down your winter challenged throat and chest, and those toasted vapors hit your stuffy passages - you just may AHHH out loud.

Let me just say that this simple hot tea toddy will be 100 times better made with fresh brewed "real" tea, brewed for no more than 4 minutes with just below boiling water. However, you can also use a good quality tea bag.

If you've never had a "hot toddy", or you thought it was just something your grandmother's grandmother said when she really meant "moonshine". You need to take 5 minutes and try one of these. There's a reason they've been around for hundreds of years - they're good and they work "fer whut ails ya".

Some hot toddies include butter and frothy egg whites or cream. Those are really fun, too. But, this one is just a simple "make me smile and breathe happy" quickie.HOT TEA TODDY

For each glass:

1) Drizzle a tsp. of honey around the inside of the glass
2) Squeeze a little citrus (I used a Raspberry Blood Orange)
3) Pour in a shot (or two) of any good spicy brandy (you can also use rum or whiskey)
4) Fill the remainder of the glass with fresh brewed hot tea (I used a Mango and Passionfruit Rooibos)
*optionally - stir with a cinnamon stick and leave in glass for infusing while sipping*

Nutella Egg Nog - Simple Saturday

Nutella Egg Nog

Now that I've added Nutella to my egg nog recipe, I'm not sure if it's a drink or liquid dessert. Just when I thought the sweet lava decadence of whipped eggs, sugar and cream (sometimes with a kiss of rum) could not get richer for toasting the holidays, along came the idea for adding a sexy scoop of chocolate and hazelnut goo-dness.

The whole idea of Egg Nog goes back centuries and includes the colonial days in America. In literal terms it's a glass of whipped "egg" drink served in little mugs (nogs). In true American form, I bet it was a great cover for sneaking a little "brew" into the cup and feeling the holiday cheer get a bit warmer as the shipped in Caribbean Rum heated up the blood in those tightly buckled shoes. Since then, the South added bourbon and good common sense added whipped cream and took out the alcohol so kids could toast along. This recipe doesn't include the "adult holiday cheer", but you could easily drop in a shooter just before serving. The steps look long because I wanted to break it down simply, but it doesn't take very long and it definitely is simple. NUTELLA EGG NOG:

1 qt. Whole Milk (don't make it with low fat, it's just not eggnog)
1 cup sugar (+ 1Tbls. for whipping cream later)
1 Tbls. Vanilla paste (you can use extract if you need to)
1 cinnamon stick
6 egg yolks (save the whites in the fridge for macaroons or meringue to make another time)
1/2 cup Nutella
1/2 cup heavy cream (for topping)
1 fresh nutmeg (to grate for garnish)

1) In a large saucepan, heat the milk, sugar, vanilla and cinnamon stick on med/high until just before boiling or you start to see tiny bubbles around the edges. Stir to dissolve the sugar.

2) Remove from heat, cover the pan and let sit while the cinnamon and vanilla infuse the heated milk with flavor, for about 10 minutes. Then remove the cinnamon stick.

3) In a separate bowl, whisk the egg yolks briskly until they are a pale frothy yellow.

4) Whisk a little bit of the warm milk into the eggs, slowly to warm up the eggs without cooking them. Then pour the whole mixture back into the saucepan and return to med. heat.

5) Continue to heat, stirring constantly for a few minutes. Do not let the mixture boil.

6) Add the Nutella to the pan and continue to stir while melting the Nutella. There will be small flecks of ground hazelnut and chipped chocolate that will stay.

7) Remove from heat and cool for a few moments, then cover with plastic touching the surface of the Nutella Egg Nog and chill in the refrigerator for several hours to over night.

8) When ready to serve the Nutella Egg Nog, then whip the cream and 1 Tbls. sugar to soft peaks.

You can either fold in the whipped cream, or just add a dollop to the top; depending on how thick you like your egg nog.
Garnish by adding freshly grated nutmeg over the top.

***** If you'd like to have a cocoa sugar rim on your cups like pictured: Mix 1 Tbls. cocoa with 2 Tbls. sugar and pour onto a flat saucer. Dip the rim of each cup into a glass of water, corn syrup, agave or simple syrup, then into the saucer of cocoa sugar. Syrups hold the cocoa sugar on longer, but water will work also.******* Happiest Holidays to my readers and stay tuned for more entertaining and food ideas. Thanks for stopping by.

Nutella Cocktails (Three Ways) for WORLD NUTELLA DAY!

"We are the worllllld, We love Nutella" Everybody sing!

It's WORLD NUTELLA DAY!

All over the internet today, there will be Nutella inspired goodies created and Blogged and Facebooked and Tweeted and Flash video'd for the sharing. In celebration of this sweet, nutty day I've taken Nutella into "adults only" land and created not just one Nutella Cocktail, but THREE NUTELLA INEBRIANTS:Here's a fun quip (from Wikipedia) about the history of the cocktail. According to the May 13, 1806, edition of the Balance and Columbian Repository, a publication in Hudson, NY in which an answer was provided to the question, "What is a cocktail?" It replied:

“Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters — it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a Democratic candidate: because a person, having swallowed a glass of it, is ready to swallow anything else.”

When it comes to drinks, I'm the "do you have something with fruit juice or sugar in it?" kinda gal, but my husband is a "Martini - Belvedere, straight up, dry, a little dirty with extra olives" kinda guy. I take a swig of his martini when I need to clear my sinuses. These Nutella spirits covered it all.

Nutella Espresso Cordial w/Raspberry Vodka

With a pastry brush, paint the Cordial glasses with Nutella (this can be done ahead of the party also).


Then pour in a little raspberry vodka to taste. Lastly, pour in espresso to fill and drizzle with cream.

Nutella Vanilla-tini

Warm 1/2 cup Nutella and a shot of Frangelico in a saucepan on low, stirring until Nutella is melted and hold off the heat. Using a clean napkin, rub the rim of the Martini glass with water. Then dip the edges of the glass into a shallow bowl with a half and half mixture of crystal sugar and grated chocolate. With the glass upright, carefully pour in a shot of the Nutella syrup, followed by 3 shots of Vanilla Stoli that has been "shaken over ice".

Nutella Baileys con Caffe

Warm 1/2 cup of Nutella in a sauce pan with 2 cups of dark brewed coffee. Pour shot of Baileys into a handled cup, fill with Nutella/Caffe, top with Nutella Whipped Cream (made by whipping 1 cup of chilled heavy whipping cream to a soft fluff, then add 1 Tbls. of Nutella and continue to whip until incorporated.)

Tomorrow, you can return to making Nutella ice cream and crepes, but for one night -- The Nutella is all ours...and the world's! Happy World Nutella Day!

Quote from my husband,"I really like being your taste-tester today!"

The 4th Annual World Nutella Day was the delicious idea of:
Ms Adventures In Italy and Bleeding Espresso, and I'm thankful!