I bake a lot. But most of my creations, although I've had people rave about the way they taste, aren't going to win any beauty contests. Ginger crinkles? Round and brown. English-style gingerbread? Square and brown. Grandfather's rugelach? Light brown and blobby. So I'm consumed with envy by the science cookie creations over at Not So Humble Pie. Fruit flies, lab mice, gingerbread microbiologists, and beautiful sparkly zebrafish are just a small sampling of what Ms. Humble does with cookie dough and royal frosting. That woman wields a mean icing tube.