These cookies are awesome not just because they have a wonderfully chewy texture thanks to the whole wheat pastry flour, but because the orange zest is a subtle, unexpected bonus that complements the dark chocolate so, so well. Todd looked puzzled when he took a bite of one fresh from the oven, and then said, “Whoa! Chocolate orange!”

And here is the recipe for my Dark Chocolate Orange Cookies:

2 sticks unsalted butter, softened
1 cup packed light brown sugar
3/4 cup granulated sugar
2 1/2 cups all purpose flour
1 cup whole wheat pastry flour
2 large eggs
1 tablespoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
Zest of 1 organic orange
1 cup dark chocolate chips
1 Lindt Excellence A Touch of Sea Salt chocolate bar, roughly chopped

In a bowl, combine the flours, salt, and baking soda. Set aside.

Cream butter and sugars in a mixer until blended nicely, then add in the eggs and vanilla extract. Sprinkle in the orange zest a pinch at a time, then slowly add in the contents of the flours/salt/baking soda bowl and the chocolate. When it’s just combined, turn off the mixer and refrigerate the dough for at least 30 minutes. Preheat your oven to 350F.

Place even spoonfuls of dough on a parchment- or Silpat-lined baking sheet. Cookies are done when the edges start to brown, anywhere from 10 to 20 minutes.

I nominate this wall as Cutest Wall in Austin. I think the 50 other people who were there taking photos in front of it would agree.

Obviously, they take a fancy self-portrait in the fancy gallery.

I have a problem. I buy bananas and don’t eat them, usually because by the time I want to eat them, they’re already so brown and gross that they’ve developed that nasty old banana flavor. Throwing them away makes me feel like a wasteful jerk.

But you know what? While that nasty old banana flavor is pretty nasty alone, by a miracle of science it is wonderful in muffins and bread, and even cookies. If you ever find yourself with some over-ripe bananas, I highly recommend you try out my recipe.

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 1/2 cups over-ripe bananas (about 3-4 bananas)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 cup of dark chocolate chips
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 1/4 cups brown sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 tablespoons dark chocolate sugar or cinnamon sugar (make your own: 50/50 mix of cinnamon and sugar)

Stir the flour and baking powder together in a bowl. In another bowl, whisk together all other ingredients except for chocolate chips until they’re smooth. (You can keep a few small chunks of bananas if you prefer. I do!) Fold in the flour/baking powder mixture until just combined. Add the chocolate chips and stir only enough to distribute them somewhat evenly.

Spray a muffin pan with non-stick spray and fill each cup 3/4 of the way full — you don’t need to use liners if you use the spray. Sprinkle some dark chocolate sugar on each one. Alternatively, you can sprinkle on cinnamon sugar. Or… do nothing at all. Bake at 350 degrees until a toothpick inserted into the center of a muffin comes out clean, about 20-30 minutes.

These are great for a quick breakfast, but you can also have ‘em for dessert: Serve warm with a scoop of chocolate or cinnamon ice cream on top.

Check it out: Letters to Kristin.

She actually wanted to take photos. And she did poses!

She even said things like, “Ohh, this will be perfect for my Valentines!”

She is so awesome.

(And so were those cupcakes.)

“I’m going to come down the aisle in a black veil to ‘Back in Black,’” Kelly said.

“Okay, this isn’t just a wedding,” I said. “It’s a production.”

“Exactly!” Kelly beamed.

The ceremony was held in the lovely candlelit courtyard of the Austin Women’s Club, an old mansion downtown.

The flower girl was nervous about her duties, but she pulled it off with flair after getting a peptalk from several people, including me. “You were my flower girl before you could even walk. You’re a seasoned pro,” I told her.

This is my favorite picture from the night. Pure happiness between two people in love who are surrounded by all of their friends and family yet only see each other in this moment.

I learned something that night: That my great aunt Marlys (right, glasses) cuts a seriously mean rug.