If any of you happen to have an extra straitjacket lying around (anybody?), I might need to borrow it.

You see, anyone who is 8 months pregnant and in her right mind . . . wait . . . that’s complete gibberish. Let me try again.

Anyone who is 8 months pregnant — at all — should not be taking on lots of ambitious projects in the kitchen. The end.


There’s just one tiny problem, though: It’s fall! It’s holiday season! There are events and occasions left and right! And, despite not being able to get up the energy to heft laundry baskets around or mop the kitchen floor, I find myself spending outrageous amounts of time on my feet, putting together dessert after dessert after dessert . . . and liking it.

Like I said, straitjacket.


I recently took the plunge into the wide world of cookie decorating (thanks to Bake at 350), and whipped up these pretty things for a bake sale. They were a hit! Aaand, I think my body went into rebellion mode afterward. See, I don’t really remember the rest of that day.

But good grief, these were fun. I felt like a 6-year-old again. Bright colors! Sweet icing! Pretty patterns! There are several helpful hints to know before getting into cookie decorating, but I won’t take the time to do a tutorial here. Why should I, when there are several better ones I can link to?


Stay tuned for my next big project — a wedding cake.

Like I said, straitjacket.

You know, unless the delivery room gets me first.


Vanilla-Almond Sugar Cookies

from Bake at 350

3 c unbleached, all-purpose flour
2 tsp baking powder
1 c sugar (I use sugar that I’ve stored vanilla beans in)
2 sticks butter
1 egg
1/2 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

Roll onto a floured surface (or between two sheets of wax paper) and cut into shapes. Place shapes on parchment-lined baking sheets and refrigerate for 10 minutes. Then bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack. When the cookies are completely cooled, they are ready to decorate.