As I sit here typing with a belly full of turkey, trimmings and pie, I have to admit that the idea of baking cookies is the farthest thing from my mind. Yet I know when I wake up tomorrow my desire to bake (and eat) will be renewed again and as the holiday music fills the air over the next few weeks, I'll be happy to have this list of tasty recipes to look back on. Because even though I can't imagine taking one more bite of food at the moment, these recipes look really darn good.

I'm still thinking about pumpkin pie, the ultimate sweet treat. I still haven't actually had any pumpkin pie... and I also haven't had the pumpkin bread that TW promised. (She's not doing a very good job of keeping me fed, someone ought to give her a stern talking to about that.) The longer I have to wait for my pumpkin pie and my pumpkin bread, the more appealing the recipes sitting in my inbox. Are these really the best pumpkin chocolate chips, EVER? I'm tempted to find out.

I know I said I don't like soup but with the temperatures here reaching lows I don't even want to think about, I might have to reconsider. Maybe. In my last post about pumpkin soup, I linked a recipe for a black bean pumpkin soup and I really thought I might like it. Since then, I stumbled into a recipe for pumpkin and black bean soup, right here on BlogHer... by our very own Amy Gates... and this one I think I would like even better.

Halloween's just a week away -- and if you're like me, you haven't planned anything yet -- because you're too busy planning for your birthday on All Saint's Day! (my wishlist is here -- tee hee!)

When I was a kid, I liked soup. If I think about it long enough, a can of Campbell's Bean with Bacon soup could even bring back fond memories of young adulthood when we were flat broke and I'd splurge and buy a couple of cans - it seemed "heartier" to do that than just have Ramen and it wasn't that much more expensive. (Plus, I OD'd on Ramen as a teen and haven't willingly eaten it since then.)

Jennie from the Philadelphia food blog Straight from the Farm is hesitant to share her trademark recipe. Why?