Valentine’s Pecan Pretzel Bites Recipe

Remember my love of sweet treats for Valentine’s Day?  Well, in addition to the super delicious heart shaped tres leche cakes I shared, today I am sharing a simple but delicious pecan pretzel bites recipe that would be perfect for Valentine’s Day.
Valentine's Day Pecan Pretzel Bites #desserts #valentinesday #recipes

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The Ultimate in No Bake Desserts – Ice Cream Pizza

Thank you to Kizmos for providing some cook’s tools for use in creating this recipe and as a giveaway prize for my readers.  All opinions and thoughts expressed here are my own.

It is H-O-T outside.  With the heat comes the desire to avoid cooking anything…especially if it means turning on an oven.  BUT, summer also brings a lot of picnics, BBQs and get togethers so I bet you’re often still on the hook for a dessert.  How about making the ultimate in no bake desserts: an ice cream pizza?

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Boozy Baking: Red Wine Cupcakes with Wine Cream Cheese Frosting

The boozy baking continues here at Just Us Four. I couldn’t just stop with the whoopie pies so I decided to try out some cupcakes too. After all, cupcakes are where my love of boozy baking originated.

After a few {dozen} texts with Liz, I settled on trying red velvet cupcakes first. She was very supportive and assured me that I couldn’t really mess this up. I mean…I was using wine and nothing is bad with wine ;)

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{Guest Post} Tarte Au Citron from With a Blast

The birthday extravaganza continues! This afternoon, welcome Linda from With a Blast!  Thanks so much Linda for being here!
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Hi there to all Shannah’s readers !
My name is Linda and I blog over at With A Blast . I live in South-Africa and every now and then I will share one of our country’s traditional dishes as well as a whole lot of other recipes, some my own, others from all over the world. I also like to try my hand at all kinds of Crafts – feel free to drop in at any time.
I would like to thank Shannah for the opportunity to share a recipe on Just Us Four . Shannah, have a great time during your birthday week !
The recipe I am sharing today is a shortcrust pastry case filled with a citrussy, creamy custard.

Tarte Au Citron

PASTRY CASE:
1 Roll Frozen Shortcrust Pastry, defrosted
1 Egg, beaten
FILLING:
4 Extra-Large Eggs
1 1/2 cups Caster Sugar
150ml Fresh Cream  {double cream}
2 Limes, juice and finely grated zest
1 Lemon, juice and finely grated zest
Icing Sugar
TO SERVE:
Orange slices
Whipped Cream
Mint sprigs, to garnish
1.) Pre-heat your oven to 190 deg C (375 deg F) – Spray a 20cm (8 inch) pie dish with cooking Oil.
2.) Roll out the Pastry to about half it’s original thickness – line the pie dish, leave a 1cm (1/2 inch) edge above the dish. Prick the base a few times using a fork – line the Pastry with baking paper and fill with baking beans. Chill the Pastry case in the refrigerator for 15 minutes – remove and bake blind 15 minutes, remove from oven, scoop out the baking beans and paper – Brush the inside of the Pastry with the beaten Egg and return to the oven – bake another 5 minutes until pale golden.
3.) Remove the baked case and reduce the oven temperature to 150 deg C (300 deg F).
4.) To prepare the filling – beat together the Eggs and Caster Sugar until creamy – Stir in the Cream, Lime- and Lemon juice and zests – pour the filling into the baked Pastry case.
5.) Carefully place in the oven and bake 30 – 40 minutes until just set.
6.) Remove from oven and cool completely before chilling.
Before serving, dust a thick layer of Icing Sugar over the tart – Serve with a slice or two of Orange and Whipped Cream, add a Mint sprig to garnish.
Hope you enjoy this very refreshing citrus tart.
Linda

With A Blast

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This looks so good! Thanks so much for being here today, Linda!