Grow and Garnish with Tina

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Grow and Garnish with Tina Backyard garden, edible flowers, a recipe or two and lets Make it Pretty!

10/13/2026

I PUT A SPELL ON YOUā€¦ and now you want a COOKIE!

I went to Publix for groceries and came home with a bag of eyeballs. You know, perfectly normal behavior. šŸ˜‚

A little brown butter, a little dark chocolate, a few creepy stitches, and P**F! My Hocus Pocus Spell Book Shortbread Cookies came to life!

Buttery, crunchy, chocolatey, and wickedly delicious!

The Sanderson Sisters would be SO proud. Or possibly jealous.

Now tell meā€¦ are you brave enough to eat the eyeball, or are you eating around it?

My recipe is below!

10/06/2026

FALL HAS OFFICIALLY ENTERED THE KITCHENā€”AND IT BROUGHT BROWN BUTTER.

Say hello to my Brown Butter Apple C***r Cakesā€”six little cakes with enough fall personality to fill an entire pumpkin patch!

Theyā€™re made with reduced Honeycrisp apple c***r, nutty brown butter, freeze-dried apples, and warm spices. Then, while theyā€™re still warm, they get an apple c***r soak before being crowned with creamy c***r glaze and a sparkling sprinkle of apple goodness.

Tender, buttery, bursting with apple c***r flavorā€”and sweet without making your teeth file a complaint.

My recipe is in the comments.

Now I need your help! Should the next batch stay:

šŸŽ CLASSIC
or
šŸ¤Ž APPLE CENTER with brown-butter sautĆ©ed apples?

Drop CLASSIC or APPLE CENTER in the commentsā€”because this decision is far too delicious for me to make alone!

Made with love and shared with joy.šŸ§”

***r

I joined Monarch Watch this summer because I love raising monarchs and releasing them. Now I can tag them and follow the...
10/06/2026

I joined Monarch Watch this summer because I love raising monarchs and releasing them. Now I can tag them and follow their journey!

This little traveler is AMSW 775. I hope she makes it all the way to Mexico. šŸ§”

Monarchs born in late summer and early fall begin an incredible journey south to spend the winter in Mexico. They may travel thousands of miles, guided by an instinct theyā€™re born withā€”even though theyā€™ve never made the trip before.

Safe travels, little one! šŸ¦‹
Would you like to tag Monarchs?


10/04/2026

Goodbye, summer. Thanks for the Key limesā€”Iā€™ve got them covered in brown butter and toasted coconut. šŸ‹ā€šŸŸ©šŸ§ˆšŸ„„

These Brown Butter Key Lime Pie Bars have a toasted coconut graham crust and a bright, extra-zesty filling. Tart, toasty, and full of Key lime flavor!

BROWN BUTTER KEY LIME PIE BARS
For an 8-inch square pan | Makes 9 generous bars

Toasted coconut

* 1 cup unsweetened shredded coconut

Toast at 350Ā°F for 4ā€“7 minutes, stirring once, until golden. Watch closely. Use Ā½ cup plus 2 tablespoons in the crust; save the rest for topping.

Brown butter coconut crust

* 2 cups graham cracker crumbs
* Ā½ cup plus 2 tablespoons toasted coconut
* Ā¼ cup packed dark brown sugar
* 1 stick plus 2 tablespoons salted butter, before browning

Brown the butter in a saucepan until the milk solids turn golden and smell nutty. Mix with the crumbs, coconut, and brown sugar. Press firmly into a parchment-lined 8-inch square pan. Bake at 350Ā°F for 10 minutes.

Extra-zesty Key lime filling

* 1Ā½ cans sweetened condensed milk (21 ounces total)
* 5 large egg yolks
* Ā¾ cup fresh Key lime juice
* 2 tablespoons finely grated Key lime zest
* Ā¼ teaspoon salt

Stir the zest into the condensed milk and let it sit for 10 minutes. Whisk in the egg yolks and salt, then gradually whisk in the lime juice. Pour over the warm crust.

Bake at 350Ā°F for about 22ā€“26 minutes, until the edges are set and the center still has a slight wobble. Cool, then refrigerate at least 4 hoursā€”overnight is even better. Cut into bars and top with the reserved toasted coconut and a little extra zest.

Made with homegrown Key limes, brown butter, and a whole lot of love. šŸ’š

Do you live Key Limes? What is your favorite Key Lime dessert?

Morning garden moments!Hope you have a beeutiful day!šŸšŸŒžšŸŒø
10/01/2026

Morning garden moments!
Hope you have a beeutiful day!šŸšŸŒžšŸŒø

09/26/2026

Southern Italian Cream Cake

If youā€™re looking for a cake made for celebrating, this is it.
RECIPE IN CAPTIONšŸ‘‡šŸ¼

Three tender layers filled with toasted coconut and pecans, a touch of brown sugar, buttermilk and vanilla bean pasteā€”then layered with silky vanilla bean cream cheese frosting and finished with toasted coconut and buttery salted pecans.

Itā€™s rich, moist, nutty, and full of flavor without being overly sweet.

But my favorite part came after the cake was served. One of the ladies at the party texted me:

ā€œI donā€™t even like cake, but this I love!ā€

Wellā€¦ Iā€™m not sure a baker can ask for a better review than that. šŸ˜

This one took a little testing, tweaking and plenty of taste-testing along the way, but Southern Italian Cream Cake has officially earned a permanent spot in my recipe collection.

Save this one for your next birthday, shower, holiday, dinner partyā€”or simply because some days deserve cake.

What is your favorite celebration cake?

09/13/2026

Pretty wasnā€™t good enoughā€¦ so I made her again.

My first Peach Tiramisu was absolutely beautifulā€”but when I took that first bite, I knew I needed more peach!

So back to the kitchen I went.
My RECIPE is in the comments.šŸ‘‡šŸ¼

Meet Peach Amaretto Tiramisu 2.0ā€”and THIS is the one!

I layered Alessi Savoiardi Ladyfingers dipped in a fresh peach-amaretto syrup with silky peach mascarpone, concentrated homemade peach curd and ripe-but-slightly-firm peaches that give every creamy bite the perfect little bit of texture.

The secret? Peach in every layer. šŸ‘

The amaretto adds just enough warmth without being over powering, and those Alessi ladyfingers soften beautifully overnight while still holding those gorgeous layers.

Sometimes recipe development means admitting that something can look beautiful and still need work.

And sometimes Version 2 is worth every extra peach.

Would you have gone back to the kitchenā€”or shared Version 1 anyway?

Made with love, shared with joy.šŸ§”

09/10/2026

Meet my Krispy Kreme Sausage Nonna Bites.

I used day-old Original Glazed doughnuts, savory chunks of breakfast sausage, sharp cheddar and just enough creamy egg custard to hold all that goodness together.

The doughnut pieces on top get golden and caramelized around the edges, while the inside stays soft, cheesy and ridiculously good.

Sweet, Savory, Cheesy, A little outrageous and that Krispy Kreme glaze puts on a show!

Breakfast doesnā€™t have to be boring when you have Nonna Bites!ā˜ŗļø

Would you try theseā€”or have I officially taken breakfast too far?

MY RECIPE is in the comments.šŸ¤—

Made with love, shared with joy.

05/09/2026

Iā€™m not growing a large vegetable garden this year. Only a small one in pots. Iā€™m mainly growing a pollinator garden. Today I have enough to make a really nice salad.
Did you know that you can eat pansies?
You see those three blueberries, they survived my two year-old grandson, who thought it was his job to pick all of them.šŸ¤­

05/05/2026

Cinco de Mayo + Taco Tuesday = šŸŒ®āœØ

Zesty Lime Chicken Fiesta Tacos topped with fresh cilantro + lime zestā€¦ cheesy, a little spicy, and SO good.

Will you be making my NEW RECIPE?

šŸŒ® Zesty Lime Chicken Fiesta Tacos šŸŒ®

These baked tacos are packed with flavorā€”zesty lime, fire-roasted tomatoes, a little heat, and melty cheese āœØ

Ingredients:
ā€¢ 1 lb boneless chicken, diced
ā€¢ 1 can fire-roasted tomatoes
ā€¢ 1 small can corn, drained
ā€¢ 1 can black beans, drained & rinsed
ā€¢ 1 large onion, diced
ā€¢ 2ā€“3 cloves garlic, minced
ā€¢ Ā½ jalapeƱo, diced
ā€¢ Ā½ red chili pepper, diced
ā€¢ Juice + zest of 1 lime
ā€¢ Ā½ tbsp adobo seasoning
ā€¢ Salt & pepper, to taste
ā€¢ 2ā€“3 sprigs cilantro, finely chopped
ā€¢ 1 block pepper jack cheese, shredded
ā€¢ 1 block sharp cheddar cheese, shredded
ā€¢ 2ā€“3 tbsp olive oil
ā€¢ 10 small flour tortillas

Instructions:

1. Preheat oven to 400Ā°F. Lightly brush tortillas with olive oil.
2. Season chicken with adobo, salt, and pepper.
3. SautƩ onion + garlic in olive oil until soft.
4. Add chicken and cook until browned.
5. Stir in jalapeƱo, red chili, corn, beans, and tomatoes. Simmer.
6. Add lime juice, zest, and cilantro.
7. Fill tortillas, top with cheese, and bake 12ā€“15 min until crisp + melty.

Garnish with:
āœØ Lime zest + cilantro
āœØ Serve with salsa

Fresh, zesty, cheesy, and just the right amount of heat šŸ”„

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Panama City, FL
32405

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