Erin, yes.

I had the best sweet potato cookies a while back. WANT MORE NOW.

OTOH? Great with raisins. Hmmm... Both? There's an idea.

A friend of mine makes hers with Raisinets. Good stuff.

But I'm not driving down there either.

Counts as busy.

I'm very picky about cookies. But I have a yummy zucchini bread recipe.

Grandma Griggs' Pumpkin Cookies:

1/2 c. butter or margarine
1 1/2 c. sugar
1 egg
1 c. cooked pumpkin (use canned pumpkin)
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 c. chocolate chips (optional, but I HIGHLY recommend)

Cream butter and sugar till light and fluffy; beat in egg, pumpkin and vanilla. In a separate bowl, mix flour, b. powder, b. soda, salt, nutmeg and cinnamon. Add this to creamed mixture slowly, mixing well. Add chocolate chips.

Drop by teaspoonful onto well-greased cookie sheet. Bake at 350 degrees for 15 minutes.

Woohoo! Recipe exchange!

Sadly, I don't think I have anything really kick-ass here, as I've been neglecting to transfer the recipes at mother's to my kitchen.

Yes, this baking urge was brought about by the free sample issue of Cook's Illustrated that came in the mail today or yesterday. Which, as it happened, managed to touch on almost every baking question we've had in the last month or two.

I would really like a sweet potato now. Oooh. Or sweet potato fries. Those are way yum.

I don't like sweet potatoes, or sp fries, although they sell them at BBQ joints around here. Regular frech fries made at BBQ joints are the best fries in the WORLD.

EDIT I found pesto in my fridge! I can have dinner!

You're having pesto for dinner?

mmm...pesto!

Molasses Spice cookies that I love: from cook's illustrated:

Makes about 22 cookies 1/3 cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for dipping
2 1/4 cups unbleached all-purpose flour (11 1/4 ounces)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
1/3 cup dark brown sugar (about 2 1/2 ounces)
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup molasses (about 6 ounces), light or dark

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.

2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.

5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. (Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.)

Pesto added to pasta.