What could be more classically festive than apple pie? Simple, homey and ultra delicious, apple pie is a family favorite, a dessert fancied by all family members — from the blithe toddler to the merry great grandparents, everyone will be angling for a slice of this luscious Dutch apple pie.

That’s right: s’mores in December. My inspiration for this confection came from a holiday special called Gingerbread S’More Boys, made by Two Hearts Bakery in San Francisco for Williams-Sonoma online. I’ve never actually tasted the Two Hearts Bakery variety, but was excited to try my hand at whipping up a kitchen made version of my own.

Alright, we are now full-swing into a somewhat manic phase of holiday baking. And no plate of Christmas treats would be complete without gingerbread cookies. I was thinking outside the gingerbread “man” cookie cutter… I have instead been inspired by my recent immigration to the twitterverse and opted for “gingerbread tweets” in the shape of twittering birds (and other shapes, too).  This gingerbread cookie recipe is a spicy variation with the standard ground ginger, cinnamon, nutmeg and cloves, and adds a little extra edge with a subtle dash of piquant cayenne pepper.

These lovely confections — which happen to be my father’s favorite Christmas cookie — go by many names: thumbprint cookies, Swedish tea cakes, and bird’s nest cookies, to name a few. But whatever moniker you give them, you will surely call them delicious.

Who knew one pie pumpkin from our Tap Root Farms CSA food box would stretch so far? Two batches of pumpkin scones, pumpkin pancakes, and now pumpkin pie, and I still have a cup of pumpkin purée left.