“Why did you make these?” Donnie asked as I offered him a taste. “I don’t know.” It sounded different, I have a huge rosemary plant and I like to try new recipes and wacky flavor combinations. “They are actually really tasty.” I know. I didn’t tell him that a few had already disappeared. I have thoroughly enjoyed my herbs this year. Didn’t get around to planting my vegetable garden as I hoped, but the herbs are thriving. I have cut dozens of sprigs of lemon thyme and mint for my iced tea, tucked oregano in won-ton ravioli pockets, whirred the basil in my food processor for several batches of pesto, and chopped dill for potato salad made with new potatoes from Mom and Dad’s garden. The rosemary plant was a gift from Mom, and I have put it to good use since she revived it.

About a year ago, I discovered the Times-Picayune recipe archive. We all know Louisiana for its love affair with food. New Orleans is synonymous with culinary at its finest. Why wouldn’t I be able to find a treasure trove of recipes here? I could spend hours browsing. Better than a library or a bookstore because I can browse in my PJ’s. And drool. That would be noticeable in a public place.

This fun little finger food would shine with drinks before a meal. Makes for a good conversation starter, too. You combined rosemary and sugar? Why? Taste them. You’ll see.

Tuscan Rosemary and Pine Nut Bars

Makes 16 squares

¼ cup pine nuts

8 tablespoons (1 stick) unsalted butter, cut in 10 pieces

½ cup powdered sugar

1 tablespoon chopped fresh rosemary or 2 teaspoons dried

1 cup all-purpose flour

Preheat oven 350 degrees. Meanwhile, spread pine nuts on baking sheet and place in the oven. Toast, stirring once or twice to prevent burning, until they are a shade darker and fragrant, about 5 minutes. Watch carefully; pine nuts burn easily. Remove from baking sheet and set aside.

Meanwhile, in a medium saucepan over medium heat, melt butter. Remove pan from heat and stir in the powdered sugar, rosemary and pine nuts. Then stir in the flour to make a stiff dough.

Spread dough evenly into an ungreased 8-inch-square baking pan. Bake until bars are golden and firm at the edges, about 20 minutes. Cool pan on a rack for about 2 minutes, and use a sharp knife to cut into 16 squares. Let bars cool in pan at least 10 minutes before removing them with a small spatula.

The bars can be stored, tightly covered, for up to five days, or frozen for up to one month.

Here is the ultimate Reese’s Peanut Butter Cup. The flavors of that classic treat are all wrapped up in a moist cupcake slathered with peanut butter icing. I absolutely adore Ina Garten and her Food Network television show, Barefoot Contessa. Her most recent series, Back to the Basics, is new to me. Until maternity leave, I did not have time to watch TV. Which is amazing really, because before maternity leave I only had one child. Why did I think I was so busy? Brett likes his 2am bottle, and I look forward to my 2am Barefoot Contessa fix. The only problem with that is the trip to the grocery store that usually ensues. Going back to work will be good for the waistline and the wallet.

Here’s the thing. I made these exactly like the recipe the first go ’round. We devoured a couple and banished the rest from the house. We sent them with Jack to school. What kid doesn’t like a cupcake? I fielded a request for a second batch but did not have the time or the energy to go through the long ingredient list the second time around. So, I used a cake mix to shorten the ingredient list just a tad and to shave a few minutes off the hands-on time requirement. I also added cream cheese to the icing for a tiny bit of tang and increased the sugar to 1 1/2 cups. We thought these were so tasty we kept them all to ourselves!

Chocolate Chip Chocolate Cupcakes with Fluffy Cream Cheese Peanut Butter Icing

adapted from Ina Garten’s Chocolate Cupcakes and Peanut Butter Icing

• 1 (18.25 ounce) package chocolate cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup hot water
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup mini semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.

Fluffy Cream Cheese Peanut Butter Icing:

nocoupons

• 1 1/2 cups confectioners’ sugar
• 1 (8-oz.) package cream cheese
• 1 cup creamy peanut butter
• 5 tablespoons butter-flavored Crisco, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream, whipped until soft peaks form

Place the confectioners’ sugar, cream cheese, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Gently fold in whipped cream.