Posted on No Comments on Wicked Good Iced Lemon Pound Cake

Wicked Good Iced Lemon Pound Cake

iced lemon pound cake

I know that we are only a month into the new year, but I can already say that this lemon pound cake will definitely be one of our favorites from 2013. We made it one Friday night and devoured the whole loaf by the end of the weekend. I kept finding myself drawn back to it for “just one more bite” all weekend long.

This recipe makes enough for 2 loaf pans, so we decided to share one with our neighbor. The next day our neighbor stopped me outside of our house just to say that he thought that this cake was “Wicked Good!” Hence the name. If you like lemon, you owe it to yourself to make this soon. Continue reading “Wicked Good Iced Lemon Pound Cake” »

Posted on No Comments on Sweet Love Week

Sweet Love Week

Happy Valentine’s Week! Let’s face it…this holiday has become a week-long (or some might argue month-long) celebration at our house. While I don’t necessarily endorse the extreme commercialism of the holiday, I think it is a good excuse to be a little extra cheesy and perform a few random acts of kindness for those you love.

Valentine’s Day is also the perfect excuse to indulge in chocolates and crave-worthy desserts. Moore Cookin’ is celebrating with Sweet Love Week…a whole week of desserts and sweet treats. So why not go ahead and surprise the one you love with something to satisfy their sweet tooth. Enjoy!

Posted on No Comments on Herb Parmesan Stuffed Brussels Sprouts

Herb Parmesan Stuffed Brussels Sprouts

 Italian Stuffed Brussels Sprouts


Ingredients:

  • 15 large brussels sprouts (the larger in size the better for this recipe)
  • 1 cup ricotta cheese
  • 1 cup parmesan cheese, shredded
  • 1/2 cup Italian Panko bread crumbs
  • 3 garlic cloves, minced
  • 1 tablespoon thyme, dried
  • 1 tablespoon basil, dried
  • 1 teaspoon sage, dried
  • 1/2 teaspoon salt
  • dash of pepper (to taste)
  • olive oil

Directions:

    1. After you wash the brussel sprouts, trim the ends and then cut each sprout in half.
    2. To make the brussels sprouts easier to core, blanch them by filling a large pot with water, bringing it to a boil and adding the sprouts. Make sure to add the sprouts cut-side down into the water to soften the center before coring.
    3. Let them cook for about 2 minutes. Remove them, set the sprouts aside and let them cool.
    4. To core the brussels sprouts, make a small cut at the bottom of the round sprout center (near the stem). Gently pull the edges of the sprout out before scooping the center of the sprout, leaving the perfect shell. Make sure to save the brussels sprout cores for the next step.
    5. Finely chop the cored brussels sprouts into pieces. Saute them in a little olive oil with the minced garlic until tender.
    6. Mix the garlic and sprout mixture with the ricotta, bread crumbs, parmesan cheese and herbs. Set aside a little parmesan for sprinkling later. Add salt and pepper to taste.
    7. Using a small spoon, fill each brussels sprout shell with the stuffing. Don’t be afraid to over stuff them a little.
    8. Bake the stuffed Brussels sprouts for about 20=25 minutes at 375 degrees, or until the caps are slightly crispy and the cheese is bubbly.
    9. Top with a little extra parmesan and Enjoy!