Category Archives: Lovin’ from the Oven

Cherry Tart

Posted on July 15, 2024 by Tina Garceau

The cherries in the market this weekend were irresistible, and I thought a cherry tart might be nice. As I’ve said before, I’m not one for kitchen gadgets that just have one purpose – however, I did invest in a … Continue reading →

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Pangrattato Linguine with Pepperoni

Posted on July 8, 2024 by Tina Garceau

Pangrattato linguine is a great dish to make in the summer, no oven needed – it comes together quickly on top of the stove. It’s garlicky, spicy, and topped with pepperoni, toasted panko bread crumbs, and lemon zest. It’s going … Continue reading →

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Italian Chocolate Chip Ricotta Cake

Posted on July 1, 2024 by Tina Garceau

This Italian Chocolate Chip Ricotta Cake is dense, moist, with mini chocolate chips and orange zest – because orange and chocolate are culinary soulmates! It’s a one pan wonder that’s finished off with an orange glaze flecked with orange zest. … Continue reading →

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French Blueberry Yogurt Cake

Posted on June 24, 2024 by Tina Garceau

This blueberry yogurt cake is lovely with a cup of coffee for breakfast, or dolled up with a scoop of vanilla ice cream for dessert. Lemon zest is rubbed into the sugar to impart the flavor. It’s a wonderful way … Continue reading →

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Peanut Butter Puffed Rice Cookies

Posted on June 10, 2024 by Tina Garceau

Peanut butter puffed rice cookies is a recipe I’ve had for years and completely forgot about until I was looking in my recipe folder for something else. The cereal adds a nice crunchiness to the cookie, and they only take … Continue reading →

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Lemon Sour Cream Cake

Posted on June 3, 2024 by Tina Garceau

This lemon sour cream cake is simple, light, and moist. It’s flavor comes from the addition of lemon juice and zest, and richness from the sour cream. I topped mine with a quick lemon glaze, but it’s also wonderful with … Continue reading →

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Blueberry Ricotta Cake

Posted on May 28, 2024 by Tina Garceau

So happy that blueberries are finally in season – and I have a reason to make a cake with the leftover ricotta in the fridge. This recipe would work with diced peaches or raspberries too!

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