Move over carrot cake! The parsnip has arrived and wants some of the action. Good, fresh, firm parsnips have a wonderful, natural sweetness that makes them ideal in baked desserts. Read on for this inspired recipe that will have you singing the praises of parsnips.

My grandma's kitchen always smelled so good. And there always seemed to be a plate of fresh baked cookies waiting for me

Two students at Southern Illinois University in this St. Louis suburb kidnapped, paddled and burned a young man with freshly baked cookies after a drug deal went bad, prosecutors alleged.

A fresh baked cake representing the Boston Red Sox and the Colorado Rockies from the 2007 World Series.

So maybe you can count yourself among the thousands of people each day who waltz into a Panera Bread and use their WIFI while marfing down the quasi-fast-food faire. Or maybe you sit outside in the parking lots and mooch their WiFi connection so you don’t have to be tempted by the smell of freshly baked goods wafting through the air.

The nutmegs Myristica are a genus of evergreen trees indigenous to tropical southeast Asia and Australasia. They are important for two spices derived from the fruit, nutmeg and mace.Nutmeg is the actual seed of the tree, roughly egg-shaped and about 1 inch (20–30 mm) long and 3/4 inch (15–18 mm) wide, and weighing between one quarter and one half ounce (5 and 10 grams) dried, while mace is the dried "lacy" reddish covering or arillus of the seed.Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter (see below).The outer surface of the nutmeg bruises easily.The pericarp (fruit/pod) is used in Grenada to make a jam called Morne Delice. In Indonesia, the fruit is sliced finely, cooked and crystallised to make a fragrant candy called manisan pala ("nutmeg sweets").The most important species commercially is the Common or Fragrant Nutmeg Myristica fragrans, native to the Banda Islands of Indonesia; it is also grown in the Caribbean, especially in Grenada. Other species include Papuan Nutmeg M. argentea from New Guinea, and Bombay Nutmeg M. malabarica from India; both are used as adulterants of M. fragrans products.