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I don't blame this cookbook for the troubles I had getting my cookie press to work. (Any tips? I still have half a batch of dough in the fridge, but I can't bring myself to fiddle with the press again.) And I love the format of the pages, the lie-flat binding, the scope (everything from German springerle to peanut butter blossoms, an important tradition in my parents' house). There are field notes, which discuss the history of the cookie, and lots of variation suggestions, called "related species." Everything about this book entices you to open it up, pick out a couple (there are icons that indicate which recipes are good for freezing, baking with kids, mailing) and start baking. One of my friends even went through it while she was at my house and told me which ones she needed me to make for her.

To make the dough for the spritz cookies, mix 12 1/2 ounces flour with 1/4 teaspoon salt. Then cream 1 cup softened butter with a mixer. Add 1/2 cup granulated and 1/2 cup confectioners' sugar, then mix until fluffy. Beat in 1 teaspoon each almond and vanilla extract and 1 large egg. Then gradually, on low speed, mix in the flour. I found I needed to chill the dough for about 15 minutes before the cookie press would work, which was a suggestion in my press instructions, not in the book (the cookbook kind of glosses over the cookie press usage, just saying follow the press instructions. Loaded up the press, held it flat on a silpat-lined cookie sheet, clicked the handle twice, then pulled the press up. First batch worked fine, but with the second batch I had to pry the cookie from the bottom of the press. Bake in 375 degree oven for about 10 minutes.

I'm a sucker for jams, so I always end up with about 5 open in my refrigerator and another couple unopened in my cupboard. So when I read all the lovely-sounding flavor combinations at June Taylor Jams I was smitten. Blackberry and Lemon Verbena? Pluot and Lavender? Pears in Cassis? Candied Bergamot Peel? I ended up with Spiced Pear Butter, Tomato Ketchup and Fig, Port and Lemon Thyme Conserve.

The spice in the pear butter is pretty mild, but that just allows the fruit's flavor to dominate. All three of us were happy with it on top of our whole-wheat waffles this morning. My husband is a die-hard maple syrup fan, so that's saying a lot. There's a pear-vanilla combo that might be a little more exotic (vanilla exotic? what?) for a hostess gift.

The ketchup overwhelmed me with a fresh tomato flavor. I chose this one to find an alternative to grocery store ketchup with all the corn syrup, but that wasn't really the right role for June Taylor's ketchup. It's a much simpler flavor, sweet and tomatoey and a lot less acidic than mass market.

I haven't dug into the fig jam yet, mainly because I expect it to be my favorite. I've been trying to teach my 2-year-old how much fun it is to anticipate something fun or yummy. I know he's too young right now, but I want to share all my favorite things, like the delicious joy of waiting, with him.

Of all those catalogs that clog our mailboxes and make recycling a daily activity this time of year, I find Dean and DeLuca is the best one for getting me in the right mood to spend some holiday money. It's all these great pastries and cookies they offer from traditions all over the world. This year I was sorely tempted to order a North African gift collection (with rose water, harissa and preserved lemons), a selection of Japanese sweets, panforte, lebkuchen (three types of gingerbread from Austria), tea-flavored butter cookies and cinnamon licorice reindeer.

I ended up with some honey bread and Christmas preserves (a French tradition, according to the web site), and a couple boxes of German Christmas cookies. The first box contained thin, crisp, Moravian-ginger-type cookies that were printed with intricate woodcut designs, figures and animals. The second box had a very pretty variety of the cakey, dried fruit and ground nut type cookies.

P.S. I forgot to mention that they have free shipping until the 14th!

I can't help but think I could probably get August to eat about anything between two slices of bread if it were just shaped like a truck. Or an airplane, or train, or car. Especially if I let him cut it out himself. I know it's a very me-specific suggestion, but Williams-Sonoma has these cute cookie-cutter sets that could make things pretty fun for toddlers. If you don't have a truck-crazy 2-year-old, you may not understand the influence these things can have.

They'd make fun cookies, too.

I can't help but think I could probably get August to eat about anything between two slices of bread if it were just shaped like a truck. Or an airplane, or train, or car. Especially if I let him cut it out himself. I know it's a very me-specific suggestion, but Williams-Sonoma has these cute cookie-cutter sets that could make things pretty fun for toddlers. If you don't have a truck-crazy 2-year-old, you may not understand the influence these things can have.

They'd make fun cookies, too.

This is a seed cluster from Vere: dark chocolate with poppy, sesame, sunflower and pumpkin seeds. It could go either way, interesting and nutty or just kind of weird. But definitely worth a try.

Fiber, good fats, antioxidants: Vere chocolate has taken the news that dark chocolate can be beneficial to your health and run with it. They use sustainably-grown, pesticide-free ingredients and as little natural sugar as possible to emphasize the dark chocolate flavor. I can think of two people who might enjoy this: one friend who finds most desserts too sweet and my father, who is a sweet tooth who was diagnosed with a sweet tooth's challenge: diabetes. I liked it, too.

Oh, and their web site just opened to take orders, just in time for Christmas or Chanukah orders (by December 21).

Chocolate doesn't need a ton of sugar to be satisfying. In fact, I tried a Galler dark chocolate with walnuts that I really loved: The deep, earthy, slightly bitter nuts echoed the flavors of the chocolate. So good.

I've realized that "drinking chocolate" is a lot like a milkshake: They allow you to consume huge quantities of chocolate or ice cream, respectively, without even realizing you're doing it. They're like one of those girl drinks you get in a bar, where before you know it you're totally wasted. I can nibble on a dark chocolate bar, one square at a time, for a week. Or I can chop it all up, melt it down with some water and milk, and drink it in one sitting.

And the recipes I've tried have ruined the more wholesome types of hot chocolate for me. The most recent recipe I tried was from Chocolove: Chop up one of their 3.2-ounce bars (they recommend 65 percent dark), combine it with 3/4 cup water and 2 tablespoons milk, then bring it to a boil and let it froth up. Serve in two demitasse cups.

I've tried a lot of mint cocoas this year, too, and the Williams-Sonoma and Schokinag were very good. But I think Michael Chiarello had the best idea: adding peppermint schnapps. So a couple of dark chocolate bars, some demitasse cups, some candy can stirrers and a bottle of peppermint schnapps. Let it snow.

I had sticky toffee pudding during my one little trip to London a few years ago. This year I was determined to have it again for the holidays. I found a place online, the English Pudding Company and found that the Amish Market is supposed to carry it. But they didn’t, so I’ve been planning to order one online. Dean and Deluca sells the same one on their site.

But then I bought the December issue of Bon Appetit, and they have a recipe for sticky toffee pudding. It’s very similar to the date cake with a broiled caramel topping my mom’s mother used to make (and I made once, with great success). So why order it if it’s so easy to make? But I never got around to making it either. I still have time, but I figured I’d share the recipe, and the order info, so you’d have time to do it, too.

This is the recipe from Bon Appetit, but there are some variations on the Epicurious web site, too.

Make the sauce by combining 1 3/4 cups brown sugar, 1 1/2 cups heavy cream, 6 tablespoons butter and 3 tablespoons light corn syrup in a saucepan over medium heat. Bring to a boil for about 8 minutes, until the sauce is reduced to about 2 cups.

To make the cake, combine 2 cups chopped dates and 1 cup hot water in a saucepan and simmer about 5 minutes, until dates are soft. Cool, then stir in 1/4 teaspoon baking soda (in my grandma's recipe, you soak the dates in hot water). Sift 1 3/4 cups flour and 1/2 teaspoon each baking soda and salt together (I do it onto wax paper, which makes it easier to get into the bowl of the stand mixer later), then beat a cup of brown sugar with 3/4 cup softened butter in a large bowl to blend well. Add 3 eggs, one at a time, then 2 teaspoons vanilla. Stir in flour mixture, then dates (with liquid). Bake in a 13 x 9 inch pan lined with foil, then greased and floured, in a 350 oven for 30 minutes (or until a tester comes out clean). Then poke the cake full of holes with a toothpick and pour a cup of the caramel sauce over the top; bake until the topping bubbles, about 5 more minutes. Let cool to lukewarm, then serve with the rest of the sauce, reheated.

Mark Bittman, last Wednesday morning, convinced me that I must have a cast-iron pan. As a new mom in the age of parental neurosis (it’s a miracle any of my generation is still around, what with the stomach sleeping and solid foods at three months), I dread making August a scrambled egg, because it means either making it in my regular pots and losing half the egg as it sticks to the surface or using my nonstick skillet, which (rumor has it) can release chemical fumes. Apparently a well-seasoned cast-iron pan is as good as nonstick.

All along I’ve been thinking I need a cast-iron pan, if only to make good cornbread with crusty edges. I guess I never realized its versatility. It’s nonstick, but it browns. It holds heat evenly and for a long time, which I knew (I’ve been using mine as the top part of a MacGyvered sandwich press).

Apparently Lodge has the market cornered and sells pre-seasoned pans (and they’re relatively cheap - around $20).

I love giving magazines subscriptions as gifts. There's something out there for just about every interest (August is entering a phase where the 14 different dog magazines have him mesmerized for a relatively long time - about 30 seconds). It's easy to shop for them. And if the magazine's right on, the recipient gets a delicious anticipation when he or she checks the mail (except right after the magazine arrives).

I learned how to cook, from almost no knowledge, by reading Cooking Light. I remember going to Barnes and Noble and grabbing a bunch of magazines off the rack and critiquing them all until I had narrowed them down to that title. Accessible, healthy, clear, with recipes at different skill levels and from all over the world. I liked the column that taught a new skill, with recipes, each month, and the column that explored a new cuisine. The fast recipe feature was also useful. A couple of the dessert recipes were duds, but most of the savory entries turned out well and had a lot of flavor. My first supper club met through the Cooking Light web site. It's been years since I've subscribed to this magazine, but I still think it's a good one for anyone who doesn't spend a lot of time in the kitchen but would like to do more cooking, especially if it's to eat healthier.