I’m doing flips about these cookies. They are reason #399 why I adore Ina Garten and the way she says “Isn’t that just grEAAt?” about everything and anything. That woman knows how to work it in the kitchen, that’s no debate.

Everyone I work with is crazy about ginger…It’s all ginger tea and ginger pills. You would assume we are a bunch of geriatrics right? Let’s be honest, ginger isn’t a toddler’s favorite food. I’m scared to say that I am getting older and have fallen in love with ginger in all forms.

But THIS has got to be my favorite form…cookies that are slightly crisp on the outside and gooey and chewy on the inside with an amazing snap from the crystallized ginger pieces. Ina was right when she called this the Ultimate Ginger Cookie. Give it a try. It will make you feel like it’s Christmas.

For the Recipe, click here:

The Ultimate Ginger Cookie

Is it too early to break out the pumpkin? Nope, didn’t think so. While here in Vegas, the days are still scorchers, I can imagine that elsewhere (as in, not the desert) people are experiencing fall-like temperatures. Am I right? Am I jealous? Yep.

So I will be cranking up the air conditioning so as to simulate crisp, chilly September breezes just so I have an excuse to feel cozy in my favorite made-by-grandma wool sweater. Is that crazy? Yep. But I’m ok with it. Especially since I can just blame my weirdness on the rum in these muffins. Alcohol for breakfast in the form of a baked good? Anyone? Thought so.

For the Recipe, click here:

Rum Pumpkin Muffins

Most of the time when I’m making cookies, it just comes down to what I have in my kitchen. I’ve gotta have an extreme craving to make me actually go to the store for specific cookie ingredients. I prefer to improvise with what I’ve got in my pantry. This time, I had a couple bananas that were past their prime, a bit of butterscotch and a bit of chocolate. So these came about!

The best cookies come from a little improvisation. That’s what I’ve learned. So I’m teaching my little sous chef Uni the tricks of the trade. He is a master chef in training as you can see.

For the Recipe, click here:

Banana Butterscotch Chocolate Chip Cookies

First off, I love our new camera! My roomates from college bought Ivan and me an amazing Nikon 5000 for our wedding, and though I am only just starting to dabble, it is coming through like a champ. Thanks again to Jay for letting me borrow his for so long…

Also, how adorable are these mini loaf pans! Another great wedding gift that is going to help enormously with my inability to stay away from baked goods. This way, I can make multiple small loafs and give the majority to friends instead of hoarding a whole giant loaf for myself.

This coconut bread is all over the internet, so out of sheer curiosity, I made it. And it’s yummy yummy toasted and spread with a little butter. You know you want it.

For the Recipe, click here:

Coconut and Cinnamon Bread

Ok, possibly I spoke too soon. It’s harder than I thought to stay away from Busy As a Brie! Of course, I have been in the kitchen, and I will admit, it’s nice sometimes to just cook by feel and not worry about writing down measurements, but I just made this batch of Pecan Sandies and as I was savoring my second one, I started to feel like I was cheating on you. They were so tasty that not posting the recipe would have made me feel just as guilty as eating the entire batch myself.

So maybe I will just stick to once a week until Ivan and my long overdue wedding extravaganza is over! That way, we both win. Now get on these cookies. I bet you have all the ingredients sitting in your pantry.

For the Recipe, click here:

Pecan Sandies

Here is proof that things do grow in the desert. That gargantuan zucchini came from my friends’ garden! Pretty impressive huh? And here is something I am so glad I purchased… a giant muffin pan. Because seriously, the truth is, I make muffins, I consume two or three and then just feel guilty about it. So, I figure one monster one will satisfy my tummy and my mind. Perfect solution to my problem I think. I recommend you get one and make some of these breakfast beauties.

For the Recipe, click here:

Garden Breakfast Muffins

I feel very very lucky. Check out that ridiculous bowl of figs! My friend Kurt has a backyard that at the moment is like the garden of Eden. The fig trees are sagging with fruit and to my luck, they are too plentiful for Kurt and his little bird friends!

The two varieties are so singular in their tastes. The dark figs are sweet and slightly syrupy and taste like aged sunshine, and the green ones are like bright pops of sugar, much lighter and simpler in their complexity.

I’m frantically coming up with ways to use them because unfortunately, figs have a short shelf life and I’m already anticipating another bowlful! This cake is moist and buttery with a large fluffy crumb that makes it perfect for a special summer occasion.

For the Recipe, click here:

Fresh Fig and Vanilla Pound Cake

I’m in a mundane rut that consists of peanut butter, jelly, fruit and nuts at the moment. Ivan likes to call this birdfood, and I’m sure it disgusts him that I have been eating nothing else, and a ton of it. This is either because of my hectic schedule or due to a small case of homesickness. Homesickness specifically related to the sale of my childhood home. My parents are moving… tomorrow. I’m a bit sad that I won’t get to play one last game of Bocce in the backyard.

Melancholy has made me an absolute bore in the kitchen. So today, I bought a boatload of fresh veggies which are now hanging out in my fridge, chattering about what delicious little munchies they will become. So stay tuned, but as I said, for now I leave you with peanut butter… and jelly if you like…

For the Recipe, click here:

Peanut Butter Cookies