Chocolate Log

Chocolate Log Cake with Nutmeg

This Chocolate Log Cake, flavoured with fresh nutmeg, is my version of a traditional Yule Log. I make one of these cakes every year for Christmas as most of my family members prefer a chocolate cake to a traditional, fruited Christmas cake.

Although it is a great seasonal recipe, particularly with the sweet and spicy flavouring of the nutmeg, I make it all year around. It looks attractive and is much easier to make than you might think. In fact, it is my go-to birthday cake for the chocolate lovers in my family.

What you need to know about this recipe

This is what you need to know about this easy Chocolate Log Cake recipe.

  • This cake cooks in only 10 minutes so it is actually a very quick recipe. However, as with any iced cake, you do need to allow time for the cake to cool down before you add the icing.
  • As with any simple recipe, the quality of the ingredients is the key to the final flavour. Make sure that you use good quality cocoa powder and dark chocolate (at least 40% cocoa solids).
  • Also, I strongly encourage you to buy whole nutmegs and grate them yourself. You can use a normal kitchen grater to grate off what you need. You don’t need need any special equipment. Whole nutmegs are readily available in most supermarkets and keep for a very long time. The rich, spicy and complex flavour of freshly-grated nutmeg is totally different from ready-grated.
  • The process of rolling up (points 10-12 in recipe) and filling the cake (point 13) sounds complicated but is pretty easy. If the cake looks a bit cracked or imperfect it really doesn’t matter. It will be coated in delicious nutmeg-flavoured chocolate ganache which will cover up any imperfections. You can cut off the ends of the cake when it has been iced to neaten it up.
  • When you ice the cake (point 14) have a jug of hot water to hand. If you dip your palette knife in this periodically to make it hot, the icing will go on much easier.

Other chocolate recipes

If you are in the mood for a bit of chocolate baking, you might also like my easy Chocolate Brownies and my Red Velvet Cake.

Other Christmas treats

The festive season is a great time to do a bit of baking. I know a few non-bakers who get inspired to bake at this time of the year. I think it is due to maybe having a bit more time available as a lot of people will take a bit of annual leave at this time of year. Also, Christmas is a time when there is a focus on entertaining friends and family. A few home-baked goodies are a great way to get into the festive mood! I have a lot of great baking recipes for easy biscuits (cookies)cakes and desserts.

If you like this Chocolate Log Cake recipe and are looking for more ideas for sweet and savoury Christmas bakes and snacks, you might also like some of these recipes.

Loved this recipe? Checkout the Recipe Index.

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Chocolate Log Cake

  • Author: Tastebotanical
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40 minutes
  • Yield: 1 log cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This easy Chocolate Log Cake, or Yule Log, consists of nutmeg flavoured chocolate sponge filled with whipped cream and covered in a rich chocolate icing.


Ingredients

Scale

For the cake:

  • 4 eggs
  • 100 g (3.5 oz) caster sugar
  • 65 g (2.5 oz) self-raising flour
  • 500 g (2 oz) cocoa powder
  • 1 teaspoon grated nutmeg

For the filling:

  • 250 ml double cream

For the icing:

  • 150 ml (5 fl oz) double cream
  • 150 g (5 oz) good quality dark chocolate
  • 1 teaspoon grated nutmeg

Instructions

  1. Set your oven to 170 C/325 F/Gas Mark 3.
  2. Grease a 33 cm x 23 cm (13 x 9 inch) Swiss roll tin and line with baking parchment.
  3. Separate the egg yolks from the egg whites.
  4. Put the egg yolks and caster sugar into a bowl and whisk until combined using an electric or hand-held whisk.
  5. Sift the self-raising flour and cocoa powder into the bowl.  Then add the grated nutmeg.  Stir to combine with the egg yolks and caster sugar.  
  6. In a separate bowl whisk the egg whites using an electric or hand-held whisk until they form soft peaks.
  7. Fold the beaten egg whites into the mixture in the other bowl.  
  8. Pour the mixture into the Swiss roll tin.   
  9. Cook the cake for 1o minutes until it is springy to the touch.
  10. Put another piece of baking parchment, slightly larger than the size of your Swiss roll tin onto your work surface.  Then invert the cooked cake  onto it and peel away the baking parchment that lined your Swiss roll tin.
  11. While the cake is still warm, score it with a knife approximately 1 cm from one of its longer edges.  Working from that edge, start to roll up the cake with the new piece of baking parchment inside it.   Leave the rolled up cake to cool.
  12. Make the icing by gently heating the double cream in a small saucepan.  It will be hot enough when you can just bear to put your finger into it.  Remove from the heat.  Break the chocolate into small pieces and add it to the warm cream.  When the chocolate has melted, add the grated nutmeg, stir to combine and then allow the mixture to cool to room temperature.
  13. Assemble the chocolate log but gently unrolling it and removing the baking parchment.  Whip the double cream for the filling using an electric or hand-held whisk until it forms soft peaks.   Spread the whipped cream onto the cake and re-roll it.  
  14. Using a palette knife, smooth the chocolate icing over the outside of the rolled cake.   Using a fork, make lines on the surface of the cake so that it resembles a log. You can cut off the ends of the cake to even them up once it has been iced if you wish to do so.

Notes

As this cake contains fresh cream, it needs to be stored in the fridge if it is not going to be eaten immediately.

Keywords: chocolate, Christmas, nutmeg

This recipe has been shared on #CookBlogShare with A Strong Coffee and #FiestaFriday with Fiesta Friday  and  [email protected] Goats & Greens

Cinnamon Biscuits

Cinnamon Biscuits (Cookies) with Dried Cranberries and Tangerine

For me, these Cinnamon Biscuits (Cookies) are pretty much the flavour of Christmas. There is something about the combination of cinnamon, citrus and cranberries which is the very essence of the festive season.

I make these Cinnamon Biscuits (Cookies) during the Christmas and New Year holidays but they are pretty good at anytime of the year. They consist of a simple shortbread biscuit combined with dried cranberries and flavoured with cinnamon and tangerine zest. They are topped with a fresh citrus icing made with tangerine juice.

What you need to know about this recipe

  • First off, as with all biscuit (cookie) recipes, it is really quick and easy. The biscuits can be out of the oven in half an hour.
  • However, you do need to make sure that the biscuits (cookies) don’t burn. It is worth checking them after they have been in the oven for 10 minutes (step 8).
  • I generally add icing to these biscuits as I like the extra flavour that you get from using the tangerine juice. It also makes them look a bit more festive particularly if you decorate with a dried cranberry. However, if you are short of time or don’t particularly like icing, you don’t need to ice them. They will still taste pretty good!
  • I like using dried cranberries in this recipe as they are associated with Christmas and also because I love their sweet-sour flavour and ruby red colour. However, you can substitute the same quantity of any dried fruit – raisins, sultanas, currants – if you prefer. You can also leave the dried fruit out altogether if you wish.
Other festive sauces and accompaniments

The festive season is a great time to do a bit of baking. I have a lot of great baking recipes for easy biscuits (cookies), cakes and desserts. I also have a few recipes for easy, home-made sauces and accompaniments that can take a festive meal to the next level. If you are preparing a special festive meal for Thanksgiving, Christmas or New Year you might like to try some of my other recipes for drinks, snacks, accompaniments and desserts. They are very easy and are a great way to create a celebratory festive feast!

Loved this recipe? Checkout the Recipe Index.

Biscuits and cookie recipes are a great place to start if you are new to home-baking.  Even if you are a more experienced cook, it is great to have a few biscuit recipes in your repertoire. They are quick and easy to make and taste so much better than shop-bought varieties.   You can have home-baked treats on the table in under an hour.

Shortbread is one of the easiest baking recipes. I have a number of shortbread recipes including Almond Shortbread with RosewaterShortbread with White Chocolate and Raspberries and Lavender Shortbread. I also have a very simple recipe for crisp and buttery Lemon Biscuits (Cookies). My recipe for Ginger Biscuits (Cookies) is oaty and mildly spiced. My recipe for sweet Thyme Biscuits (Cookies) with Pinenuts is a bit more unusual but just as easy to make. If you are looking for something savoury, I have an extremely moreish recipe for Cheese Biscuits (Cookies).

Recipe for Cinnamon Biscuits (Cookies) with Dried Cranberries and Tangerine

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Cinnamon Biscuits with Dried Cranberries and Tangerine

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Approximately 12 biscuits 1x
  • Category: Biscuits (Cookies)
  • Method: Baking
  • Cuisine: English

Description

These quick and easy Cinnamon Biscuits (Cookies), flavoured with tangy tangerine and dried cranberries, are a brilliant seasonal treat.


Ingredients

Scale
  • 150 g  (6 oz) plain flour
  • 100 g (4 oz) butter 
  • 50 g (2 oz) caster sugar (superfine sugar)
  • 1 teaspoon of ground cinnamon
  • 2 tangerines
  • 25 g (1 oz) dried cranberries plus a few more to decorate
  • 100 g (4 oz) icing sugar

Instructions

  1. Set the oven to 170 C/325 F/Gas Mark 3
  2. Put the flour and butter into a bowl and rub together using your fingers until the mixture resembles fine breadcrumbs.  Alternatively, process in a food processor. 
  3. Add the sugar, ground cinnamon and the grated zest of the tangerines.  Stir to combine and then add the dried cranberries.
  4. Squeeze the mixture together with your hands until it forms a soft dough.
  5. Roll the dough out to approximately 1 cm (half an inch) thickness.
  6. Cut into circles or other shapes if you wish.
  7. Place the circles on a baking tray lined with baking parchment or grease-proof paper.
  8. Bake for 15  minutes until golden.
  9. Remove from the oven and transfer the the biscuits to a cooling rack.
  10. Make the icing by mixing the juice of the two tangerines with the icing sugar. 
  11. When the biscuits are completely cold, put a teaspoon of icing on each one and top with a dried cranberry.

Keywords: biscuits, cookies, Christmas, cinnamon, cranberries

This recipe has been shared on #CookBlogShare with Glutarama  and #FiestaFriday with Fiesta Friday and [email protected] Not So Creative Cook

Vegetarian Mince Pies

Vegetarian Mince Pies - a Christmas recipe

Vegetarian Mince Pies – crisp flaky golden pastry and rich fruity brandy-infused mincemeat and all ready in just over half an hour. Your kitchen will be filled with delicious seasonal baking aromas and you will be able to offer everyone, veggies and meat-eaters, a warm pie fresh from the oven. If you want to get into the Christmas baking vibe, without doing anything too complicated or time consuming, then this is your go-to recipe.

In a world where there is a proliferation of good-quality ready-made Mince Pies, I think it is still worth making your own as it is an easy short-cut to seasonal baking bliss without too much effort. At this time of the year, spending an hour or so making these beauties, ignoring the cold outside, is just what I want to do. This is the perfect, no-fuss Christmas recipe!

Vegetarian Mince Pies - a Christmas recipe

What you need to know about this recipe

This is my manifesto for Mince Pie making heaven.

  • I think home-made Mincemeat is best and I have a recipe on this blog. However, you do need to make it in advance and, frankly, you may not have either the time or inclination to do this. Using shop-bought mincemeat is absolutely fine but try and go for one that is good quality. If you are using shop-bought mincemeat, you can add a teaspoon of brandy or port to the mixture, which will really lift the flavour, or a squeeze of fresh lemon juice if you don’t want to use alcohol. Adding some grated orange or lemon peel is also good.
  • Whether you are using home-made or shop-bought mincemeat, you can add an additional hidden treat to your pies. I will sometimes add the following to each pie, on top of the mincemeat filling, before putting on the pastry lid: a chunk of marzipan, a few dried cranberries, a piece of dark chocolate, a glace cherry or a lump of cheese.
  • Again, I think home-made pastry is best. It has a buttery crispness which even good quality ready-made pastry doesn’t seem to have. It is also really easy to make your own pastry. However, again, you may not have the time or inclination to make your own. If you want to use shop-bought pastry, that is fine. Just make sure you get a brand that is “all butter” as it will generally taste better.
  • You can go for different shaped “lids” for you pies but, honestly, stars are best. It is Christmas after all and you can’t get much more festive than a star!
  • When you are baking your pies, make sure that the door to your kitchen is open so the smell of baking and alcohol-infused fruit spreads throughout your house.
How to eat your mince pies

Without a doubt, mince pies are best eaten warm. If you are not eating them immediately, you can re-heat them by popping them in the oven at 180 C, 350 F or Gas Mark 4 for five minutes. You can eat them on their own. You can eat them with whipped or pouring cream (if you must). I eat mine with a lump of strong cheese (extra mature cheddar) and a glass of Pedro Ximenez sherry, if I can. Try it before you judge.

Vegetarian Mince Pies - a Christmas recipe
Other festive sauces and accompaniments

I think that no festive meal is complete without some warm and fragrant Mince Pies made with home-made vegetarian Mincemeat. They are the perfect Christmas recipe! Another of my Christmas baking recipes, which goes very well with Mince Pies, is my Cinnamon Biscuits (Cookies) flavoured with cranberries and tangerine.

Having the right sauces and accompaniments can take a festive meal to the next level. If you are preparing a special festive meal for Thanksgiving, Christmas or New Year you might like to try some of my other recipes for drinks, snacks, accompaniments and desserts. They are very easy and are a great way to create a celebratory festive feast!

How to make vegetarian Mince Pies

Vegetarian Mince Pies

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Vegetarian Mince Pies

Vegetarian Mince Pies

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 12 large pies 1x
  • Category: Pies
  • Method: Baking
  • Cuisine: English

Description

These easy Vegetarian Mince Pies combine crisp buttery pastry with rich, brandy-infused dried fruit.  They are the taste of Christmas!


Ingredients

Scale

For the pastry:

  • 275 g plain flour
  • 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 1 large jar of mincemeat – see my easy Vegetarian Mincemeat recipe or use good quality shop-bought
  • A little milk and caster sugar

Vegetarian Mince Pies


Instructions

  1. Set you oven to 180 C, 350 F or Gas Mark 4.
  2. Make the pastry. Put the flour in a bowl.  Add the fat and combine –  either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.  
  3. If you have time, allow your pastry dough to rest for half an hour, wrapped in cling film, as this will make the resulting pastry more tender.  If you do not have the time, don’t worry!
  4. Roll out the pastry on a floured surface so that it is as thin as possible.
  5. Using a round pastry cutter which is slightly larger than the depressions in your pie tin cut circles from your pastry.  I use a 7.5 cm diameter pastry cutter which is fairly standard.
  6. Place a circle in each of the depressions in your pie tin.
  7. Put 2 teaspoons of mincemeat onto each pastry circle.
  8. Using a star shaped pastry cutter, cut stars from the remainder of the pastry. Place them on top of each mound of mincemeat.
  9. Paint the top of each star with a little milk using a pastry brush.  Sprinkle with caster sugar.  This will make the top of the pies golden and crunchy.  (Some people add beaten egg instead but I always think it is a waste of an egg as you don’t need very much of it!)
  10. Put the pies in the oven and bake for 15-20 minutes.  They will be done when the pastry is golden.
  11. Remove the  pies from the tin immediately and place on a cooling rack.

Vegetarian Mince Pies

Vegetarian Mince Pies

 


Notes

  • This quantity of pastry and mincemeat makes approximately 12 large pies.  It will vary according to how thin you roll your pastry and the size of the depressions in you pie tin.
  • This recipe is vegetarian (as long as you use vegetarian Mincemeat)

Keywords: Mince Pies, Christmas, baking

This recipe has been shared on #CookBlogShare with Lost in Food  and #FiestaFriday with Fiesta Friday and Jhuls at The Not So Creative Cook and #BakingCrumbs with Apply to Face Blog

Vegetarian Stuffing

Vegetarian Stuffing with Chestnuts, Pecans and Cranberries

These Vegetarian Stuffing balls are crammed with flavour and texture. Chestnuts, both chopped and pureed, add a sweet creaminess which binds the other ingredients together. Roasted pecans add a nutty crunch and dried cranberries, one of my new favourite ingredients, at a sweet-sharp hit of fruitiness. I use fresh nutmeg to add a seasonal spiciness to the recipe.

They are a great addition to a big, celebratory roast dinner. Try them with home-made Bread Sauce and Fresh Cranberry Sauce and tell me I’m wrong! Think nutty crunchiness, creamy richness and zesty, fruity sweetness.

Why bother making Vegetarian Stuffing?

In addition to the flavour, there are lots of good things about this recipe. First off, it is a vegetarian side dish which will also appeal to meat-eaters. My family is a mixture of carnivores, vegetarians and pescatarians so I have a ready-made focus group for my recipes. The verdict was that these are pretty much as good as any meat-based alternative. Therefore, you can put them on everyone’s plate – cosying up to the turkey or the nut-roast – and they work just as well.

They are also really easy to make – just a matter of mixing the various ingredients together – and can be prepared in advance. Just make up the stuffing balls and keep covered in the fridge until you are ready to cook them. They only take 15 minutes to cook.

They are also pretty versatile. Although I came up with this recipe as accompaniment to a roast dinner, I sometimes make them as a vegetarian lunch or snack option. They are also great cold as part of a packed lunch or winter picnic.

Other festive sauces and accompaniments

Having the right sauces and accompaniments can take a festive meal to the next level. If you are preparing a special festive meal for Thanksgiving, Christmas or New Year you might like to try some of my other recipes for drinks, snacks, accompaniments and desserts. They are very easy and are a great way to create a celebratory festive feast!

Vegetarian Stuffing Recipe

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Vegetarian Stuffing

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Serves 6 1x
  • Category: Stuffing
  • Method: Roasting
  • Cuisine: English

Description

This quick and easy Vegetarian Stuffing recipe combines the sweet creaminess of chestnuts with onions, crunchy roasted pecans and fruity dried cranberries.


Ingredients

Scale
  • 50 g (2 oz) butter or 2 tablespoons of oil
  • 1 onion
  • 180 g (6 oz) vacuum-packed peeled chestnuts
  • 50 g (2 oz) shelled pecans
  • 50 g (2 oz) fresh white breadcrumbs
  • 50 g (2 oz) dried cranberries
  • Salt and pepper 
  • Grated nutmeg
  • 1 egg (optional)


Instructions

  1. Set your oven to 200 C/180F/Gas Mark 6
  2. Peel and chop the onion.  Put the onion and butter or oil in a frying pan and fry for 10 minutes until the onion is soft and translucent.
  3. Process half (90g) of the chestnuts for a few minutes in a food processor or blender to form a puree.  Roughly chop the remaining chestnuts.
  4. Put the pecans in a frying pan and dry fry (with no oil or butter) for 5 minutes until they are darker brown and toasted.  Roughly chop the pecans.
  5. In a large bowl combine the fried onions, chestnut puree, chopped chestnuts, chopped pecans, breadcrumbs and cranberries.
  6. Season to taste with grated nutmeg and salt and pepper.
  7. You can add an egg to the mixture to make it easier to combine.
  8. Take a dessert spoon of the mixture and squeeze it in your hands to make a ball.  Place on a baking tray.  Repeat until all the mixture has been used.
  9. Put the tray in the pre-heated oven and cook the stuffing balls for 15 minutes.
  10. Serve immediately.

Vegetarian Stuffing


Notes

This recipe is vegetarian but can be made vegan if oil is substituted for butter and the egg is omitted. 

These stuffing balls are actually very nice cold either as a snack or as an accompaniment to a cold meal.

Keywords: stuffing, vegetarian stuffing, chestnut stuffing, Christmas

This recipe has been shared on #CookBlogShare with Lost in Food  and #Fiesta Friday with Fiesta Friday and Jhuls at The Not So Creative Cook

Bread Sauce Recipe

Easy, freshly-made Bread Sauce recipe

Try this home-made Bread Sauce recipe and you will never again use ready-made or packet versions! Most importantly, it tastes fantastic. It is rich, creamy and buttery. It is warm and soothing and delicately flavoured with nutmeg and bay. It is also exceptionally easy to make and requires little or no culinary skill and can be made ahead and then gently re-heated so it is a brilliant side dish for a big, celebratory meal.

Its Christmas dinner – don’t panic!

This recipe is one that my mother used to make at Christmas. It is a fantastic sauce to have with a big festive dinner as its creaminess enhances the drier ingredients, such as turkey or vegetarian main courses such as nut roast. I always think that producing a tasty Christmas dinner is difficult even for experienced cooks. Not only are you producing dishes that you may only make once a year, you are often doing it for a large number of people who may have a wide range of food preferences and your thought processes on the day may well be impacted by a higher than average intake of alcohol! My Christmas dinner tips, which helped me when I first took on the role of primary Christmas dinner cook, are as follows.

Some Christmas dinner tips

  • Do not panic.
  • Plan it as you would any other meal. That is, that it needs a centrepiece (turkey, nut-roast, wellington), something to add juiciness (gravy), something to add zest (Cranberry Sauce), something to add richness (Bread Sauce), something to add texture (roast potatoes and stuffing), something for everyone to hate (Brussels Sprouts) – just kidding, I am actually a sprout lover and impose them on my family once a year at Christmas time..
  • Keep it simple. I generally don’t bother with a starter on the basis that, unless you are in training as the next presenter of Man v Food, full Christmas dinner plus pudding is sufficient. I do serve very simple canapes and nibbles (Cheese Biscuits, Spiced Nuts) when everyone starts with the aperitifs in order to try to absorb the alcohol.
  • Do as much of the preparation as possible the day before (peeling vegetables, making stuffing, Cranberry Sauce, Bread Sauce etc).
  • Delegate tasks whenever possible. Granny can decorate the table. Even young children can peel vegetables.
  • Write out in advance on a bit of paper when everything needs to start cooking. You will need this once you start hitting the champagne at 11.00 am.
  • Do not stress about dessert. A shop-bought Christmas Pudding which can be heated in the microwave is the way to go. Or why not just have Mince Pies?
  • Do not panic – did I say that already?
  • For guidance on dealing with family disputes and/or feuds, dealing with the combination of a range of political views and a large quantity of alcohol and people of all ages who do not like their presents, I am afraid you will have to look elsewhere.

Bread Sauce Recipe

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Bread Sauce

Bread Sauce Recipe

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: Serves 6 1x
  • Category: Sauce
  • Cuisine: English

Description

This home-made Bread Sauce recipe is quick and easy to make.  It has a rich creaminess, flavoured with bay and nutmeg, which is a sumptuous addition to any celebratory meal.


Ingredients

Scale
  • 1 onion
  • 300 ml milk
  • 1 bay leaf
  • 6 black peppercorns
  • Grated nutmeg
  • 75 g fresh white breadcrumbs
  • 75 g butter
  • 100 ml double cream
  • Salt and pepper to taste

 


Instructions

  1. Peel and chop the onion.
  2. Put the chopped onion into a small saucepan.  Add the milk, bay leaf and peppercorns. 
  3. Heat the milk until it starts to gently bubble.  Don’t let it boil over!
  4. At this point, you can set aside the milk without removing the flavourings.  Once it is cool, leave it in the fridge overnight and then use as from step 5.  This allows the flavour to develop.  However, if you want to eat the breadsauce on the same day, you can just proceed as from step 5.
  5. Strain the milk to remove the flavourings. 
  6. Pour the flavoured milk into a small saucepan and add the grated nutmeg, breadcrumbs, butter and cream.
  7. Heat gently, stirring to combine, until the butter is melted.
  8. Serve warm topped with a little more grated nutmeg.

Bread Sauce


Notes

It is very easy to make your own breadcrumbs.  Just tear or cut white bread into large pieces and then process for a few seconds in a blender or food processor.  It works best if the bread is proper, crusty bread and if it is slightly stale.

It is really worth obtaining your grated nutmeg from actually grating a whole nutmeg rather than using ready-grated nutgmeg.  You can buy a jar of whole nutmegs in most supermarkets and then just use a food grater to grate what you need into your dishes.  Just smell the freshly grated nutmeg and you will understand!

Keywords: bread sauce, seasonal sauce, roast dinner

This recipe has been shared on #CookBlogShare with Everyday Healthy Recipes and #Fiesta Friday with Fiesta Friday.

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.