Tag Archives: International

Lemon Thumbprint Cookies

These Lemon Thumbprint Cookies are super simple and very tasty. The lemon zest and lemon curd make these cookies zesty and fresh. 

What are thumbprint cookies?

Thumbprint cookies I believe are based on a Swedish biscuit that’s name translated to ‘raspberry caves’. Thumbprint Cookies was the name adopted by America and it is the most widely used name for them. If you’re from the UK, don’t be confused. Although they are referred to as cookies, we would know them as a soft biscuit.

These Lemon Thumbprint Cookies are an adaptation of my Jam Thumbprint Cookies which are more traditional. 

A lemon lover’s dream

Lemon is such a popular flavour with cakes and bakes. Whenever I ask people what flavours are their favourites, lemon is always one of the top choices. I was making a batch of my Jam Thumbprint Cookies when I saw the lonely lemon in my fruit bowl and decided Lemon Thumbprint Cookies would be delicious!

I use the grated lemon zest in the cookie dough. It adds a lovely flavour throughout the cookies. I then use lemon curd instead of the traditional jam to fill the cookies. Together they give these cookies such a delicious lemon flavour. 

What kind of lemon curd is best to use?

If you want to keep these quick and simple, you can use shop bought lemon curd. This is what I tend to use because I usually have some in the cupboard.. I would recommend buying a good quality lemon curd if you can because you will taste the difference. 

Alternatively, you can make you own lemon curd. It is definitely on my to-do list! If you would like to have a go at making your own take a look at Charlotte’s Lively Kitchen’s Lemon Curd recipe. She includes so many tips and tricks for you to make the perfect lemon curd. 

Lemon Curd Thumbprint Cookie baking tips

Although these cookies are easy to make, there are a few tips to help you get perfect looking cookies. 

After you have added the egg, if the dough looks a little sticky you can add a sprinkle more flour. I think this is the easiest method to get the right consistency. You will be able to tell if the dough is too stick jut by touching it. 

I like to use a tablespoon measure to get equal sized cookies. I think this is the perfect size for them. Any bigger and the cookies would be huge! 

When it comes to making the indentations for the lemon curd, there are a number of ways you can do this. As the name of these cookies suggests, the indentation is meant to look like it has been done with your thumb. You obviously can do this but it is not my preferred method! I like to use a teaspoon measure which I lightly flour and press into each cookie. I think this is the perfect size. Press about half way into the cookie, you don’t want the indentation to go all the way to the baking tray!

When adding the lemon curd, try not to get too carried away and add too much. If you do it could run out over the biscuits. This doesn’t affect the taste at all, but it will make them look a little messier.

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Lemon Thumbprint Cookies

These Lemon Thumbprint Cookies are super simple and very tasty. The lemon zest and lemon curd make these cookies zesty and fresh. 

Course Snack, Cookie
Cuisine American
Keyword Lemon curd, Lemon, Thumbprint cookie
Servings 18
Calories 120 kcal
Author Curly

Ingredients

  • 200 g self raising flour
  • 100 g caster sugar
  • 100 g margarine
  • 1 lemon zested
  • 1 egg
  • ½ tsp vanilla extract
  • 70 g lemon curd

Instructions

  1. Preheat the oven to 160ºC (fan assisted, 180°C non fan) Line 2 baking trays and set aside

  2. Rub the flour, sugar and margarine together until you have a breadcrumb texture
  3. Add the lemon zest, egg and vanilla extract to form a stiff dough

  4. Use a tablespoon measure to scoop out balls of dough. Roll them between your palms to get a round balls. Place them on the baking trays leaving enough space for them to spread when they bake
  5. Make a small indentation in the middle of each biscuit
  6. Fill each indentation with a small amount of lemon curd

  7. Bake for 12-15 minutes until they are just golden brown
  8. Cool on a wire rack

Recipe Notes

Keep in an airtight container for 2-3 days. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Lemon Thumbprint Cookies
Amount Per Serving
Calories 120 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 68mg3%
Potassium 25mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 8g9%
Protein 2g4%
Vitamin A 212IU4%
Vitamin C 3mg4%
Calcium 6mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Fiesta Chicken Lasagne

Fiesta Chicken Lasagne is a Mexican version of an Italian classic! Slow Cooker Fiesta Chicken layered with tortillas and cheese – what’s not to love?! 

What is Fiesta Chicken Lasagne?

Fiesta Chicken Lasagne is a wonderful little creation of mine. It uses my Slow Cooker Fiesta Chicken as the meat base. And instead of sheets of pasta like you would have in a traditional lasagne, I use tortillas. So yes, it is lacking the beef mince and pasta that are usually associated with lasagne. But once you’ve given this a try I’m sure you will forgive me! 

Adapt the recipe to feed more people

The recipe below is for two large portions (the only size that matters!). It makes it easier to use small tortillas for this so you end up with better layers. If you used full sized tortillas you would have all tortilla and not much fiesta chicken in each layer! 

For two people, I use two portions of Slow Cooker Fiesta Chicken. This is one third of the whole recipe. It couldn’t be easier to make this for more people. Use however many portions of the fiesta chicken for how many people you are feeding. I would also recommend using normal sized tortillas. You’ll need to use a larger ovenproof dish so normal sized tortillas will fit better than the smaller ones. 

Using Slow Cooker Fiesta Chicken that has been frozen

I often defrost portions of fiesta chicken to use in this Fiesta Chicken Lasagne. To defrost, leave it in the fridge for eight hours or overnight. I find that when the fiesta chicken has been defrosted, it loses some of it’s moisture. This is why I add in some water and tomato puree to bring the sauce back to its original glory. I also add a sliced pepper to bulk it up a bit. 

You obviously don’t have to use this from frozen; you can use it straight from the slow cooker. If it hasn’t been frozen, you will not need to add the extra water and tomato puree. 

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Fiesta Chicken Lasagna

Fiesta Chicken Lasagne is a Mexican version of an Italian classic! Slow Cooker Fiesta Chicken layered with tortillas and cheese - what's not to love?! 

Course Main Course
Cuisine Mexican, International
Keyword Chicken, Mexican, Lasagne
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Calories 772 kcal
Author Curly

Ingredients

  • 2 portions of Slow Cooker Fiesta Chicken
  • 100 ml water (if needed)
  • 1 tbsp tomato puree
  • 100 g cheese grated
  • 1 pepper sliced
  • 6 small tortillas

Instructions

  1. Add your Fiesta Chicken to a pan over a medium heat and allow to begin heating through
  2. If your Fiesta Chicken has been defrosted, you may need to add some water from a recently boiled kettle. Add as much or as little as you feel you need. Next add the tomato puree and stir through

  3. Add the sliced pepper and allow to simmer for around 5 minutes, stirring occasionally
  4. Preheat the oven to 170ºC (fan assisted, 190°C non fan)

  5. Cut the tortillas in half and set aside. Spoon one quarter of the fiesta chicken in the bottom of your oven proof dish (mine was 10" square)

  6. Top with some of the grated cheese

  7. Cover with four halves of the tortillas

  8. Repeat the layers twice more using up the rest of the ingredients making sure you finish with a layer of chicken and cheese

  9. Bake in the oven for 20 minutes until the cheese is melted and golden

Recipe Notes

If you are not using fiesta chicken that has been defrosted, do not add the water and tomato puree. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Fiesta Chicken Lasagna
Amount Per Serving
Calories 772 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Cholesterol 53mg18%
Sodium 317mg14%
Potassium 188mg5%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 13g26%
Vitamin A 762IU15%
Vitamin C 49mg59%
Calcium 366mg37%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutella Stuffed Muffins

Delicious fluffy muffins with a big spoonful of Nutella inside. These Nutella Stuffed Muffins are tasty at any time of day, but make an extra special breakfast. 

I love Nutella 

I think it is possibly one of the greatest flavour combinations ever invented. I’m not one of those people you see in the advert that likes to eat Nutella on toast for breakfast, no way. My favourite way to eat Nutella without a doubt is with a spoon straight from the jar. This is why it is very dangerous for me to have Nutella in the house because it sits in the cupboard tempting me.

Nutella itself has fallen out of favour with me slightly as palm oil is one of the ingredients. I have been searching for Nutella alternatives without palm oil so I don’t miss out. So far the only palm free alternative I have found is from Gü. You obviously can use Nutella if you like but I wanted to provide another option if you are interested. 

Muffins are so quick and easy to make 

One of the reasons I love muffins is because of how quick and easy they are to make. You don’t need to get your mixer out or use any fancy equipment. They don’t require much mixing, in fact they’re better the less you mess with them. This makes them perfect for children to help to make. They are also perfect to whip up on a Sunday afternoon for the week ahead. 

Check out my Easy Jam Muffins for a tasty alternative.

Make a batch of these Nutella Stuffed Muffins to freeze 

As I said, these Nutella Stuffed Muffins are great to make at the weekend when you have a spare few minutes. I then like to wrap them individually and freeze them.  Muffins are delicious, but they are best eaten the day you bake them or the next day. By freezing them you are stopping them going a bit stale. This means you can enjoy delicious, fresh tasting muffins whenever you like from the freezer. Just take them out the night before you want to eat one and they will be perfectly defrosted in time for breakfast. 

Nutella Stuffed Muffins baking tips 

Muffins are at their fluffiest when the batter isn’t over mixed. Make sure you mix the ingredients until they are just combined. You’re not making a cake here; no beating is required! 

Try to keep the Nutella in the middle of the muffins. I think it is tastier when the Nutella doesn’t have contact with the heat of the oven. If the Nutella does seep out slightly it isn’t the end of the world, but it may taste a little bit bitter. 

I use shop bought chopped roasted hazelnuts. These are only slightly more expensive than whole hazelnuts so it is definitely worth it to make your life easier. If you do use whole hazelnuts, roast them in the oven for 10 minutes or so; checking to make sure they don’t get too brown. Then whizz them in a food processor until you get small chunks. These add a lovely crunch to the top of the muffins. 

 

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Nutella Stuffed Muffins

Delicious fluffy muffins with a big spoonful of Nutella inside. These Nutella Stuffed Muffins are tasty at any time of day, but make an extra special breakfast. 

Course Breakfast, Muffin
Cuisine International
Keyword Muffins, Nutella
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12
Calories 272 kcal
Author Curly

Ingredients

  • 350 g plain flour
  • 150 g caster sugar
  • 3 tsp baking powder
  • pinch salt
  • 70 ml vegetable oil
  • 320 g non fat yogurt
  • 1 egg
  • ½ tsp vanilla extract
  • 100 g Nutella

To finish

  • 1 tbsp chopped roasted hazelnuts

Instructions

  1. Preheat the oven to 180°C (fan assisted, 200°C non fan). Line a muffin tin with paper cases

  2. In a large bowl mix together the flour, caster sugar, salt and baking powder

  3. In a jug whisk together the vegetable oil, yogurt, egg and vanilla

  4. Pour the wet ingredients into the dry ingredients and mix until just combined

  5. Spoon half of the batter into to the bottom of the muffin cases

  6. Flatten out the batter so that it completely covers the bottom of the cases. Spoon a small amount of the Nutella into the middle of each muffin case

  7. Spoon the rest of the batter on top making sure the Nutella is covered. Sprinkle with the hazelnuts

  8. Bake in the oven for 20 minutes or until a cocktail stick comes out clean

  9. Leave to cool in the tin for 10 minutes before transferring to a wire rack and cooling completely

Recipe Notes

These are best eaten the day you bake them or the next day. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts
Nutella Stuffed Muffins
Amount Per Serving
Calories 272 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Cholesterol 14mg5%
Sodium 31mg1%
Potassium 264mg8%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 19g21%
Protein 5g10%
Vitamin A 20IU0%
Vitamin C 1mg1%
Calcium 123mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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