My Adventures With Moo And Noodle

My Adventures With Moo And Noodle
Raising two boys, baking fabulous cupcakes, creating amazing meals for my family and making memories every day! Welcome to my crazy life!

Friday, December 14, 2012

Christmas PJ Breakfast And Eggnog Muffins

I love Christmas time! I really do! I love it even more now that I have kids to share it with. There is nothing like seeing the sparkle in their eyes and the joy on their faces as they wonder at all the magic of the holidays. And I love to celebrate a little bit every day.
My boys have been wearing Christmas PJs for a month now, and of course I had them dressed in their Santa jammies again last night! To stay in the Christmas spirit, I turned on an old Disney Christmas VHS and made them a special breakfast this morning. One of the many joys of staying home with them everyday. I love being able to whip up something fancy and special for breakfast, no reason, any day of the week. Today, I gave one of my favorite muffin recipes a makeover and added a little Christmas flare to it. I think these Eggnog Muffins are going to be a new holiday tradition for us. I hope your family loves them too.
Eggnog Muffins
Yields 12

What You Need:

1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup eggnog

1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon all spice 
1/2 cup butter or margarine, melted

What You Do:

1. Heat oven to 350ºF. Grease medium muffin cups
2. Mix shortening, 1/2 cup sugar and the egg throughly in large bowl. 
3. Stir in flour, baking powder, salt and nutmeg alternately with eggnog. Add more or less eggnog as needed. Consistency should be smooth but not too wet. 
4. Divide batter evenly among muffin cups. Fill 2/3 way full. 
5. Bake 20 to 25 minutes or until golden brown.
6. Mix 1/2 cup sugar and the cinnamon.
7.  Roll hot muffins immediately in melted butter, then in sugar-cinnamon mixture. 
8.Serve hot and enjoy!!! 

Friday, December 7, 2012

Dr. Pepper BBQ Chicken Pockets ... Say What?!?!

Ever have one of those moments when you are standing in you kitchen, leaning on the open door of your refrigerator, staring at the shelves of food, wondering what to make for dinner and suddenly what you had planed just sounds terrible? So you grab a few random things and throw them together and pray that they taste halfway decent. And have you ever had one of those moments when what you were crossing your fingers about even being edible turns out to be outstandingly amazing? This was one of those moments.
I was tired of grilled chicken and plain old BBQ chicken and needed something new that my kids might actually eat. I had heard that you could use root beer and BBQ sauce together and it's supposed to be amazing. But all I had was Dr. Pepper, so I grabbed that. I grabbed my husbands favorite BBQ sauce and some pepper jack cheese next. It was starting to sound good now. My 2.5 year old son is very picky now, but if it has a breeding or crust he is usually all over it. So I grabbed the can of crescent rolls I had too. Now I had everything I needed and I gave it a try. Not only did my family love the new Dr. Pepper BBQ Chicken Pockets, they were quick and easy too. Any mom's dream. Hope you enjoy them as much as I do!!

Dr. Pepper BBQ Chicken Crescents

What you need:
•1 can of refrigerated crescent rolls - 8 count
•2 boneless skinless chicken breasts
•1/2 can of Dr. Pepper soda
•2 cups Sweet Baby Rays BBQ sauce
•1 cup or so shredded pepper jack cheese

What To Do:
1. Marinate chicken in Dr. Pepper in the fridge for 3-4 hours.
2. Bake chicken at 375 for 40min (covered for 30 / uncovered for 10)
3. Shred chicken and mix with the baking juices.
4. Unroll crescent rolls and flatten slightly.
5. Fill with a scoop of chicken and cheese and pinch dough together to create a pocket.
6. Bake at 400 for 10-15min until golden.
7. Enjoy!!

Raspberry Vanilla Vodka Cupcake Dream

I have the best mommy ever!!! She knows me so well!!! There is this store in her state that sells AMAZING coffee and she was kind enough to include a pound just for me in a care package she sent my kiddos not too long ago. Let me tell you!!! It was soooooo good!! Mind blowingly good!!! Raspberry Vanilla Vodka Infused Coffee!! Holy cow!! It was like a party in my mug!! Then I added whipped cream vodka to that party one night and it became a wild party!
While enjoying my morning mug of bliss (sans vodka) and watching my kids play one morning, I had a stroke of genius. I need to put this stuff into some cupcakes!!! So, thanks mom! Thanks for sending me a pound of pure inspiration!!

Raspberry Vanilla Vodka Coffee Cupcakes
Yields 12

What You Need:

Cupcakes:
• 6 Tbsp butter - softened
• 3/4 cup granulated sugar
• 1 large egg and 1 egg white
• 1 Tbsp vanilla extract
• 1 1/4 cups all purpose flour
• 1 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup International Delight White Chocolate Raspberry creamer
• 1/2 cup + 2Tbsp (for later) WB Raspberry Vanilla Vodka Infused Coffee - brewed strong
• 1/8 cup Smirnoff Whipped Cream Vodka

Filling:
•6 oz fresh raspberries - cut into 8ths
• 1 Tbsp granulated sugar

Frosting:
• 1 cup heavy whipping cream
• 2 Tbsp very soft sweet cream butter
• 6 heaping Tbsp powdered sugar
• 5 Tbsp Smirnoff Whipped Cream Vodka

What To Do:

1. Preheat oven to 350 and line 12 cupcake cups with your favorite liners.
2. Cream together butter, sugar, eggs and vanilla.
3. In a separate bowl, mix together flour, baking powder and salt.
4. In another bowl combine creamer, coffee and vodka.
5. Add flour and cream mixtures to butter mixture alternating dry to wet. Combine well.
6. Scoop into cupcake tins filling 2/3 of the way. Bake for 17-20 minutes, turning half way.
7. While cupcakes are baking, make the filling. Combine raspberries and sugar in a bowl, cover and refrigerate until the cupcakes are ready to be filled.
8. Remove from oven and brush with 2 Tbsp of extra coffee.
9. Let cool in tray for 10 minutes and then transfer to counter or wire rack. Let cool completely.
10. While cupcakes are cooling, make the frosting. Whip the heavy whipping cream into stiff peaks.
11. Cream butter separately then add to whipped cream and mix very very thoroughly.
12. Mix in powdered sugar. Add more or less to your taste. I like my frosting very sweet.
13. Mix in Vodka. Add more or less to your taste.
14. Chill frosting until you are ready to use it. Right before use, whip until stiff peaks form again. It will melt some and deflate the first time you mix it. Add more sugar if you need to thicken it up.
15. Core cupcakes. Set the cores aside in a bowl for a yummy snack later (mix with left over filling and frosting - yum!)
16. Fill the centers with the raspberries. Try not to use too much juice. Save the juice to drizzle on top of the finished cupcakes.
17. Frost with whipped cream. Decorate and drizzle with raspberry juice.
18. Enjoy!!!!

A New Turkeyday Tradition

I have been with my husband for almost 11 years now and every year that I have known him (and way before that) he has made a sweet potato pie for Thanksgiving. He has become very famous amongst our friends and family for his holiday pies. They are tasty!! The problem is, we always have a ton of extra filling left when we have finished all of the pies we intended to make. I had to find a way to use up some of the left over sweet potato pie filling this year and I really wanted to try making some cookies. And the Sweet Potato Pie Oatmeal Cookie was born. Enjoy!!

Greg's Sweet Potato Pie Oatmeal Cookies

Greg's Sweet Potato Pie Recipe

What you need:
4 large sweet potatoes / yams
1 cup white sugar
1 cup brown sugar
1/2 cup butter melted
1 pinch cinnamon
1 pinch nutmeg
1/2 cup milk
1 graham cracker crust

What you do:

1. Boil potatoes until they are fork tender. Cool and peel.
2. Mash potatoes in a large mixing bowl. Mash thoroughly until smooth.
3. Mix in all other ingredients.
4. Fill pie crust.
5. Bake at 375 degrees for 35-40 minutes or until a toothpick inserted in the center comes out dry.
6. Serve and enjoy!


Sweet Potato Pie Cookies

What You Need:
•2 cups flour
•1 1/3 cups rolled oats
•1 teaspoon baking soda
•3/4 teaspoon salt
•1 tsp cinnamon
•1/2 teaspoon nutmeg
•1 2/3 cups sugar
•2/3 cup canola oil
•2 tablespoons molasses
•1 cup sweet potato pie filling
•1 teaspoon vanilla

What To Do:
1. Preheat oven to 350. Have ready 2 greased baking sheets.
2. Mix together flour, oats, baking soda, salt and spices.
3. In a seperate bowl, mix together sugar, oil, molasses, sweet potato and vanilla until very well combined.
4. Add dry ingredients to wet in 3 batches, folding to combine.
5. Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart.
6. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape.
7. Bake for 16 minutes at 375. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.
8. Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day! And try topping with whipped cream!! Even better!!
9. Enjoy!!!



Sunday, September 23, 2012

Fall Is Finally Here

Ok. I know it has been way too long since I posted anything. I am soooo sorry. Life has been a little more than crazy over here lately. My littlest man is starting to walk and my big little man is constantly exploring and running everywhere. Life is changing and my kids are growing so fast.
That is why I love fall. It's that time of the year when everything starts changing and we all get to take the time to slow down and give thanks for the blessings in our lives. It's also that time of the year when some of my favorite fruits and veggies are harvested. I don't think I have mentioned how much I love pumpkin! But who doesn't!!
My husband decided to grow pumpkins in our garden this year. We have never grown them before, but I was so excited to experiment with fun ways to incorporate them into our diet and introduce them to my kids. My kids love muffins, so I thought I would start there.
Today I thought I would try to make Fall Harvest Muffins. I wanted to try to sneak in a few extra fruits and veggies to my kids and still make something yummy and kid friendly. I used honey crisp apples, carrots and half of a pumpkin from our own garden. These were so yummy. Both of my boys devoured them and my husband even loved them. Here is the recipe. I hope your family loves them as much as my own. Happy Fall!

Fall Harvest Muffins
Serves: 12 Yields:12
Units: US | Metric

1 egg
3/4 cup orange juice
1/2 cup melted margarine
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup granulated sugar
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon (more or less to taste)
1 teaspoon pumpkin pie spice (more or less to taste)
1 cup shredded carrots
1 cup diced apples (used honey crisp)
1 cup diced raw pumpkin

Directions:
1. Beat egg lightly in large bowl.
2. Add orange juice, margarine, vanilla and sugar, beat well.
3. Sift together dry ingredients.
4. Stir into egg mixture, mix only till moistened.
5. Gently fold in carrots, apples and pumpkin
6. Spoon into well greased muffin pans about 2/3 full.
7. Bake for 15-20 minutes at 400 degrees.
8. Enjoy!!!! Xoxo

Sunday, July 22, 2012

Pizza For Breakfast?!? Of Course!!

I know what you're thinking. "I already eat pizza for breakfast. There's nothing better than pizza the next day." Well, that is of course true, and as much as I love cold, left over, stuffed crust pizza for breakfast, I wanted to make something that was more breakfast and less last night's dinner.
I had made quiche for a friend's baby shower the weekend before and mini pizzas for dinner a few days earlier and I had extra ingredients for both. So I thought, what the heck, I was going to combine them. I was so happy that it turned out amazing. It was just what I was craving!!
It is definitely different, and you have to keep an open mind when you try it. I loved it and I hope you do too.

Pizza Quiche

What You Need:
1 9" pie crust (store bought is fine)
8 large eggs
1/8 cup milk
salt to taste
black pepper to taste
8 - 12 Tbsp pizza sauce
1 1/2 - 2 cups ground (and browned) hot Italian sausage
1 1/2 - 2 cups shredded mozzarella cheese
1 large green bell pepper (I used a purple bell pepper) diced

What To Do:
1. Preheat oven to 375
2. Spray a pie dish with nonstick spray
3. Place pie crust in pie dish
4. Spread pizza sauce evenly on pie crust
5. Put sausage, peppers and cheese evenly in pie crust
6. Beat together eggs, milk, salt and pepper
7. Pour eggs over filling
8. Bake for 30 - 40 minutes until crust is golden and quiche is firm
9. Enjoy

Note:
You can use any pizza toppings you like as filling. This just happened to be what I had on hand.

Thursday, July 12, 2012

A Quick Trip To The Farm

Now that I'm a parent, I love taking my boys to places I used to visit when I was growing up. There is something very nostalgic and magical about reliving childhood memories through the eyes of your own kids. One of the many blessings of staying in the town I grew up in is that I get to take my kids to places like this frequently.
One of my favorite local places to take the boys for a quick breath of fresh air and a mini adventure is Underwood Family Farms in Moorpark, CA. It wasn't always called by that name though. When I was younger, it was known as Pony Pals. It was a great little place, amongst the other little mom and pop Moorpark farms, where you could see different farm animals and ride ponies. It was always very fun. I don't really remember if they had a farm stand or not (though I'm sure they did at one point or another), but it was just like being on a real farm for me.
It had been several years since I had spent a day at the farm, when we took our oldest son there for the first time, almost a year ago. The name had changed and the property had expanded, but it was still the same country charm in the middle of suburbia that I had always remembered. Of course, they still had ponies and farm animals of all kinds. My son loved them and seeing his eyes light up made my heart melt. They have an array of rides and other attractions as well (I will have so many more farm stories to share about all the fun in store in the future), but their top billed attraction is their Pick Your Own Produce.
Needless to say, Underwood Family Farms has so much to offer for fresh family fun and our family has taken full advantage of their frequent visit punch card. We go there not just to play, but also to get our weekly produce. There is nothing better than picking your own fresh from the earth fruits and veggies. Plus, my boys get to play outside for a little while and help with choosing what yummy treats we take home that week. So, when I needed some veggies for a salad today, guess where we went? I packed my boys up and off we went to the farm!
My oldest son is a strawberry fiend and this is the perfect time of the year to pick buckets of beautiful red strawberries. In addition to the two boxes of strawberries we picked (plus the ten or so that Moo ate in the field), we brought home a cucumber, a few beets, a couple heads of lettuce and several purple bell peppers. Now that I had all of the veggies I needed, my lunch was going to be complete with the salad I had been craving all week. I'm not going to lie, it was yummy!
Today was just a quick veggie run and a mini adventure. We will have many, many more adventures at Underwood Family Farms. We love this place and I can't recommend it more!
xoxox