Author Archives: Tina Garceau

Old Fashioned Sugar Cookies

Posted on February 2, 2026 by Tina Garceau

Normally I associate sugar cookies with Christmas – but these cookies are fantastic year ’round! They’re crispy, melt in your mouth marvels. Finish them off with some red colored sugar, and they’d be perfect for Valentine’s Day!

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9th Street Frosty

Posted on January 28, 2026 by Tina Garceau

With the temperatures being what they are in Philly, this snowman’s going to be around until March!

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Butternut Squash & Sweet Potato Soup

Posted on January 26, 2026 by Tina Garceau

We got hit with a major snowstorm yesterday, like most of the country. I made this soup ahead of time, it’s no fuss, no muss – and left me with plenty of time to shovel! It’s creamy without the cream, … Continue reading →

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French Apricot Tart

Posted on January 19, 2026 by Tina Garceau

There were boxes of gorgeous apricots in the market over the weekend, and I saw the perfect opportunity to use my new rectangular tart pan. This is a classic French tart that features a buttery crust and lightly glazed apricots.

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Caturday

Posted on January 17, 2026 by Tina Garceau

Photos of Felines in and around Philadelphia Continue reading →

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Friday Five – Number Two Hundred Nineteen

Posted on January 16, 2026 by Tina Garceau

Two hundred and nineteen in a continued series creating a collage using five elements.  

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Lemon Yogurt Cake

Posted on January 12, 2026 by Tina Garceau

There’s nothing like a citrusy cake on a dreary Sunday. I like to see this as a triple lemony dessert – lemon zest is rubbed into the sugar for the cake, then there’s a lemon syrup poured over the baked … Continue reading →

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One for the Money

Posted on January 8, 2026 by Tina Garceau

In honor of what would have been the King’s 91st birthday, I’ll be carrying my moolah in my Elvis change purse. Happy birthday Mr. Hound-Dog!

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French Apple Tart

Posted on January 5, 2026 by Tina Garceau

Thinly sliced apples over a flaky crust, finished off with an apricot glaze – this tart is really something special. And truth be told, I was looking for a reason to use this new-to-me rectangular tart pan!

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