Is there a busy mom who loves to cook on your Christmas list this year? Well, have I got a gift suggestion for you! Earlier this year, Sara Wells and Kate Jones, two young LDS moms, published a cookbook called Our Best Bites: Mormon Moms in the Kitchen. Do the authors' names sound familiar to you? They should. Wells and Jones run Our Best Bites, a cooking blog frequented by hundreds of followers and subscribers. While you can get their recipes for free on the site, I was still excited when the good people over at Deseret Book sent me a copy of the cookbook to review.

Fans of cookie baker and amateur sleuth Hannah Swenson (heroine of Joanne Fluke's popular culinary mystery series) can finally rest easy. After many requests for a cookbook made of all the delectable recipes found in her novels, Fluke complied. The result? Lake Eden Cookbook: Hannah Swenson's Recipes From The Cookie Jar, which released a little over a month ago. Just in time for holiday baking, the cookbook contains all the recipes from the books as well as a "generous sprinkling of new never-before-published" recipes. Since the majority of Fluke's/Hannah's recipes cannot be found online (at least not officially), this is a real treat for those who love Hannah and/or those who love to bake.

- Sorry about the blurry photos. My 2-year-old wouldn't stop moving. I'm pretty sure the cup didn't move an inch, so I'm not sure why it's so fuzzy. There's a distinct possibility that the photographer didn't know what she was doing. Nah, couldn't be that :)

LEIGH'S LIME BALLS

1/2 cup (1 stick, 4 ounces, 1/4 pound) salted butter, softened

*** If you can't find key lime juice, you can use regular lime juice. Of course, it's best if you squeeze it yourself.

Prepare a cake pan by lining it with wax paper. You're going to use it to hold and refrigerate your lime balls once you've made them.

Hannah's 1st Note: You can use an electric mixer to make these little treats, or you can do it by hand.

Hannah's 2nd Note: Let the tube of frozen limeade concentrate thaw on the counter while you start mixing the first few ingredients.

If you don't want to wait for your cold butter to warm to room temperature, you can soften it in the microwave. Here's how you do it:

Hannah's 3rd Note: Check the powdered sugar to make sure it doesn't have lumps. If it does, you'll have to sift out the lumps by using a flour sifter or putting it through a fine wire-mesh strainer.

If the frozen limeade has thawed, add it to your mixing bowl. If it hasn't, spoon it out of the container, put it into a microwave-safe bowl, and heat in on HIGH for 20 seconds. Stir to see if it's melted. If it's not, heat it in 20-second increments, stirring after each increment, until it's melted. Add the melted limeade concentrate to your bowl and mix it in thoroughly.

Add the Tablespoon of lime juice and mix it in.

Add the green food coloring (if you decided to use it) and mix that in thoroughly.

Add the crushed wafers to your bowl and mix them in.

Place the coconut in a medium-size bowl. You'll be coating your lime balls with it. (I like to put my coconut in the food processor and use the steel blade to chop it even finer. I've found that most people who say they don't like coconut are really not objecting to the way it tastes, but the tendency it has to stick between their teeth.)

Use your impeccably clean hands to form little balls from the mixture. (Lisa and I use a 2-teaspoon scooper at The Cookie Jar.) The balls should be about 1 inch in diameter, approximately the size of bonbons.

If you're giving these as gifts, you can place them in pretty cookie tins. You can also put them in little paper mini muffin cups and place them in a candy box. Remember to tell your lucky recipients to keep them refrigerated.

My thoughts on the recipe: Scrumptious! These have the curious tendency to be both refreshing and totally rich. My husband and I both enjoyed these, especially after the lime balls had been chilling for a day or two.

My only problems with the recipe were (1) I used the "rolling pin" method for crushing my Nilla wafers and I should have used the food processor method since mine were not fine enough. My bad on that one. I was too impatient. (2) I must have been super generous with my coconut coating because I needed at least 2 cups. (3) Not all of my lime balls fit in my 9 x 13 pan. I used an additional 8 x 8 inch one. Other than that, I made it exactly as written and the lime balls turned out pretty and very yummy.

When I first heard about Christy Dorrity's idea to compile a cookbook pairing mini-reviews of her favorite books with scrumptious, complementary recipes, I thought it sounded fabulous. When she mentioned using quotes from other book bloggers' reviews of the books as well, I thought it sounded even more fabulous. When she decided to use several snippets from yours truly, well, I could hardly contain myself. I found the concept so fun that I just could not wait to see how the project turned out. And, you know what? It was worth the wait because, really, the cookbook is quite fabulous.

The Book Blogger's Cookbook begins with an intro from Dorrity and a Foreword by self-publishing phenom Amanda Hocking. It goes on to showcase 20 books, most of which are YA paranormals. Several book blogger quotes are given for each novel, as well as a recipe inspired in some way by the story. Although I haven't had a chance to try any of the recipes yet, all look scrumptious and easy enough for even novice cooks. Dorrity offers a nice variety of foods to try, ranging from a refreshing fruit smoothie to a creamy, layered dip to rich, chocolatey brownies. You'll be salivating just looking at the gorgeous photos.

My only real complaint with the cookbook is that it's only available in a digital format. You may have noticed my aversion to e-books - I just don't like them! However, I did read the cookbook on my computer and, while it wasn't that bad, I really would have preferred a hardcover, spiral-bound book. That's not too much to ask for, right?

All in all, I enjoyed The Book Blogger's Cookbook, from its inception to its very sweet author to the beautiful finished product. So. Much. Fun. You should probably just zip on over to Amazon and order yourself a copy - for only $2.99, it's a total steal. It's a great resource for readers, book clubs, reviewers, etc. So, why are you still here? Click over to Amazon already!

(Readalikes: I don't know of any other reading -related cookbook. Do you?)

Grade: B

If this were a movie, it would be rated: G

To the FTC, with love: I received a digital copy of The Book Blogger's Cookbook from the very generous Christy Dorrity. Thank you!

Getting married? Moving out on your own? Suddenly feeling the need to learn how to cook? Well, Salt Lake City chef Shawn Bucher's got you covered. Or, at least he will once he finishes his entire series of First Timer's cookbooks. He began writing the series to answer the many cooking questions he gets every day. Frustrated with the lack of simple, effective how-to-cook books currently on the market, he decided to write his own. The books in the collection will all feature simple, step-by-step instructions for performing basic food preparation/cooking techniques as well as large, colorful photographs to help illustrate the concepts being discussed.

The First-Timer's Cookbook, the initial entry in the series, covers a lot of material, but focuses mostly on preparing the three main portions of any meal: meat, vegetables and starches. Bucher talks about how to select the best of each, prepare them most easily and cook them most effectively to ensure superb taste. His explanations are, indeed, easy to follow, even for the most novice of cooks. The included photographs also work well, demonstrating important ideas, like how to tell the difference between cooked and undercooked meat. While some of the information seems a little too basic, most of it will come in handy even for more experienced cooks.

My main issue with the book is that it's not actually a cookbook, or at least, it includes no recipes. I would have liked some simple, beginner-type recipes that utilized the techniques being taught, as a way for the reader to try out or practice things like making a roux or flavoring a dish with herbs.

Other than that, I found the book to be a quick, helpful resource that, I think, will give new cooks the confidence to keep honing their skills in the kitchen. Those with more years behind the stove will likely find The First-Timer's Cookbook too simplistic, but may want to keep it in mind for gifting to new brides, grooms, college students, or anyone who wants to learn the fine art of cooking.

(Readalikes: Nothing is coming to mind. Any ideas?)

Grade: B-

If this were a movie, it would be rated: G for nothing offensive

To the FTC, with love: I received a finished copy of The First-Timer's Cookbook from the generous folks at MediaGuests, for whom this review was written. Thank you!

I have a confession to make: I am no Martha Stewart. Crafty projects that look so cute in magazines die slow, painful deaths in my hands. Dishes that enter my oven have about a 50/50 chance of making it out alive. Forget about dinner parties - the mere thought is enough to make me break out in hives. So, when I was asked to review Easy Entertaining for Beginners by Patricia Mendez, I jumped at the chance. I mean, any book that puts the words easy and beginner in the same title as entertaining screams for a look-see from this homemaking horror show.

Mendez begins the entertaining guide with two very profound rules of thumb: Pace yourself, and Do a few things and do them well. When I think of every party I've ever stressed over (and that would be every one I've ever thrown), I realize that most of my anxiety came directly from not following these suggestions. Next time I get crazy enough to throw a party, I'm going to remember to take it slowly and not overwhelm myself with doing everything perfectly.

To encourage this pacing process, Mendez's book offers 13 complete menus for various types of parties, including children's birthday bashes, a Mother's Day tea and a men's night out. Each party idea comes with a step-by-step plan to follow. She even suggests music to go with each occasion and shortcuts to make the menus even simpler. Although there are some recipes that sound exotic (Shrimp Ceviche with Tostaditos, for example), most actually look manageable. No matter how delectable a dish sounds, I won't try a recipe if it calls for ingredients I have to look up in the dictionary. For the most part, Mendez's menus call for simple, everyday items. In short, the book contains recipes I might actually try.

Right after combing through Easy Entertaining for Beginners, I glanced through the Paula Deen magazine I bought on impulse while waiting in the checkout lane for a snowbird to sort through her mountain of coupons for every product but the ones she purchased, and I realized at once what Mendez's book is missing - personality. The writing lacks sparkle. I thought for sure the section "My First Thanksgiving" would have some funny anecdotes, but nope. Snappier prose would have made the book so much more memorable. I also wanted more color photos - I need to at least know if the dishes I make come anywhere near to looking like they are supposed to.

So, if the words "dinner party" have you quaking in your boots, you should definitely glance through this book. It needs snappier prose and more color photos to earn an A from me, but really, it's a very decent entertaining guide. Is it convincing enough to get me started on the housewarming party I've been putting off for the last 2 months? C'mon, no entertaining guide is that good.

Grade: B

1 1/2 c. all-purpose flour

In a second bowl, mix the sugar, baking powder, and baking soda. Add this mixture to the flour mixture. Combine, then measure out 1 cup and set aside.

Beat the eggs, vanilla, and buttermilk into the mixture.

My thoughts on the recipe: My husband and I both LOVE this cake. It's fantastic. It is more moist than most cakes, with a kind of cobbler/pudding cake consistency. I don't know how to describe it, but trust me, it's divine.

Grade: A