orange cream (creamsicle) cupcakes

Today is a good day! Or at least as good as any day can be at 5:40 a.m. You see, this morning I conquered my fear of marshmallows -- or, to be more precise, my fear of using a candy thermometer to make marshmallows...or anything else, for that matter. The idea of waiting for a metal stick to tell me when it's time to take a boiling, lava-hot pot of sugar off the stove made me skittish for years, and it wasn't helped by my one experience burning sugar last year (gas range = no good for making caramel). But today was the day, and so dedicated to the task was I that I got up extra early to set to it.


Spatula in shaky hand, I leerily watched the temperature on the thermometer creep up. Finally, after what seemed like many heart-palpitating ages, the mixture hit 235 and I yanked it off the stove. It was, to my great delight, unburnt, and as I slowly poured it into the egg whites, the subtle scent of marshmallow began to waft out of the mixer bowl. Success! I wouldn't have to scrap my plans for these marvelous creamsicle cupcakes -- my entry for the March edition of Cupcake Hero -- after all.

These cupcakes might be the second biggest baking success I've had so far (coming in a bit ahead of the red wine cupcakes and just behind these). They taste unmistakably like a creamsicle. The cake has a bright orange flavor and the orange frosting has the clever, citrusy bite of an orange popsicle. The marshmallow fluff enhances both, and yet manages not to be overpowered by the orange flavor in the rest of the cupcake. I wouldn't change a single thing about this recipe -- nothing. These cupcakes are completely and utterly fantastic, and worth making over and over and over again. In fact, each of the three components is truly delicious on its own, so I would encourage you to borrow them for other recipes -- birthday cakes, trifles, whatever you see fit. Enjoy!

Note: To frost the cupcakes like I did (big swirls), you will likely need to double both the frosting and the fluff recipe below.

Orange Cream (Creamsicle) Cupcakes

Cupcakes
Adapted from a recipe by Cheryl at The Cupcake Bakeshop
Makes a little over 24 cupcakes
2-3 medium oranges
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon orange extract
2 cups sugar
1 cup vegetable oil
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Orange Frosting
A Dulcedo original
1 cup butter, room temperature
6-8 cups sifted powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1/4 cup orange juice (preferably fresh)

Marshmallow Fluff
Adapted from a Martha Stewart recipe
1 1/2 cups plus 2 tablespoons sugar
2 tablespoons light corn syrup
2/3 cup water
5 egg whites
1 teaspoon vanilla

To make the cupcakes:
Preheat the oven to 350 degrees F. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Peel oranges (removing any seeds and as much of the white pith as possible) and puree in a blender or food processor. Measure out 1/2 cup of the liquidy pulp. In the bowl of an electric mixer, combine orange pulp, eggs, buttermilk, vanilla, orange extract, sugar, and vegetable oil.

With the mixer on low, gradually add in the flour mixture, beating until just incorporated.

Fill your cupcake containers of choice a scant 2/3 full and bake 20-25 minutes, or until a toothpick inserted into the center comes out clean. Transfer cupcakes to a wire rack to cool completely before filling, frosting, or garnishing as desired.

To make the orange frosting:
In the bowl of an electric mixer, beat the butter at medium-high speed until creamy. Add half of the sifted sugar, the vanilla, the orange extract, and the orange juice. Beat until combined. Gradually add the remaining sugar until the frosting reaches your desired consistency.

To make the marshmallow fluff:
Heat 1 1/2 cups sugar, the corn syrup, and 2/3 cup water in a small saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium-high heat. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until a candy thermometer reaches 235 degrees. [This is what your sugar mixture will look like at 235 degrees F.]

Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining 2 tablespoons sugar. Reduce speed to medium-low. Add the hot syrup in a slow, steady stream down sides of bowl. Raise speed to medium-high; beat until stiff peaks begin to form. With the mixer still running, gradually add the vanilla and continue beating until the fluff is smooth and cool, about 7 minutes.

How to pipe two colors of frosting at once:
Place your decorating bag, tip down, in a glass and fold the top of the bag over the rim of the glass. Using long teaspoons, alternate adding each color of frosting to the bag. Though it takes longer, the best results are achieved when you add only small amounts of each color at a time. You'll need to sort of press the frosting up against the side of the bag as you go; it will naturally fall toward the center a bit. (The marshmallow fluff is a great frosting to use for two-color piping because it naturally wants to stick to the side of the decorating bag.)

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polentina with bananas & maple syrup

Ever since I picked up Anna Karenina again (almost done!), I've been thinking a lot about books -- the books I read as a child, bestsellers I want to read, and classic novels I haven't made it to yet. It seems other people are on a book kick now as well. The Kitchn has a series of posts called The Hungry Reader, which focus on food and culinary topics in literature, and I recently received an invitation to a baby shower where the mom-to-be wants to start her baby off with a personalized library. To that end, she is asking everyone to bring a children's book for the new baby in lieu of cards. I think this is a great idea. What do people do with all the cards they receive anyway?


When I was a kid, one of my favorite breakfasts was bananas with milk and sugar. This is just like that...but with corn and syrup, too. (OK, maybe not so much like that.) I seized upon this recipe as a way to use up some of the polenta I (incorrectly) purchased for a cake I made back in January. The instructions are fairly simple and straightforward, so I don't have any particular comments to make. Just be sure to allow time in your morning routine for the milk mixture to come to a boil (it takes a while). I'm sure I'll be making this again since I still have half a bag of polenta left. Not a bad thing considering that it means I'll have more warm, filling, perfect-way-to-start-my-day breakfasts to look forward to.

Polentina with Bananas & Maple Syrup
Adapted from a recipe from Williams Sonoma: Breakfast
Serves 4

1 2/3 cups water
1 2/3 cups whole milk
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup polenta or coarsely ground yellow cornmeal
2 ripe bananas, peeled and sliced 1/4" thick
Pure maple syrup for serving

In a large, heavy saucepan over medium-high heat, combine the water, milk, sugar, and salt and bring to a boil. Reduce the heat to very low and, when the liquid is barely simmering, drizzle in the polenta in a slow, thin stream, whisking constantly in the same direction until all the grains have been absorbed and the mixture is smooth and free of lumps.

Switch to a wooden spoon and stir thoroughly every 1-2 minutes until the polentina is loose and creamy, about 15 minutes. (For thicker polentina, cook for up to 30 minutes.) Add a little more water or milk if the polentina gets too stiff; this should be a very liquid mixture.

Ladle the polentina into individual bowls. Distribute the bananas over the top and drizzle with warm maple syrup.

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dutch baby pancake

I have been wanting to make a Dutch baby for quite some time -- the idea of a breakfast food that puffs up spectacularly in the oven is just too much for me to resist. However, I try to keep caloriffic pancakes out of my regular baking repertoire, so this recipe has been sitting in my file for a while, just waiting for a special occasion for me to make it. And what better occasion than Easter? I'm sure Jesus would have totally been down with the warm, custardy center and cinnamony goodness of a Dutch baby, especially after spending three days in a tomb.


I picked this recipe after reading a whole host of rave reviews on it. It was definitely a good place to start, but I think I'll still explore some other recipes the next time a Dutch baby-making opportunity pops up. The 450 degree temperature caused the surface of my pancake to be quite crispy; I think you could reduce the heat to 400 to achieve a lightly crispy exterior that enhances, not takes away from, the delicious eggy center. I also thought the apple layer was a little on the bland side -- a problem that could be easily remedied with a few sprinkles of cinnamon while the apples are sauting. Despite these minor issues, I'll call my first Dutch baby experience a success. I think I'll try Martha Stewart's honey and cardamom version when Mom and Dad are out to visit in a few weeks.

[Note: If you like your pancakes on the sweeter side, add an additional tablespoon of granulated sugar to the batter.]

Dutch Baby Pancake
Adapted from a recipe from the LA Times, via Luisa at The Wednesday Chef
Serves 4 as a main dish

5 tablespoons butter
3 eggs, lightly beaten
3/4 cup milk
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup plus 1 tablespoon flour
2 small apples, peeled, cored, and thinly sliced
3 tablespoons brown sugar, lightly packed
3 tablespoons confectioners' sugar
Pure maple syrup for serving

Heat the oven to 450 degrees F. Melt 2 tablespoons of the butter and whisk it together with the eggs, milk, granulated sugar, vanilla, cinnamon, salt, and flour in a medium-size bowl. Set aside.

Heat the remaining 3 tablespoons of butter with the apple slices in a 10-inch oven-proof skillet until the apples are sizzling and slightly cooked, 3-5 minutes. Pour in the batter. Sprinkle the top with brown sugar and bake until well-browned and puffed, 20-25 minutes. Invert onto a plate, dust with confectioners' sugar, and serve immediately with pure maple syrup.

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simple marinara sauce

I'm a glass-half-full kind of person. Most days it isn't terribly difficult for me to drum up an anecdote or thoughtful commentary to share. However, even people with the brightest, sunniest dispositions (not that I would necessarily categorize myself as such) have some of those days -- the ones where they feel bitter, jaded, or downright antisocial. Today is one of those days for me, so in keeping with the "if you don't have anything nice to say, don't say anything at all" mantra, which was drilled into my head as a child, I'll keep the preface to my recipe today short. Tomorrow is another day -- for another recipe and another mood.


This is obviously not the most complicated recipe I will ever post on Dulcedo, but I decided to include it because a simple, flavorful tomato sauce ought to be in everyone's recipe arsenal. It is perfect over pasta (shamrock and four leaf clover shapes optional), added to a lasagna, or for breadstick dipping. Additionally, you can adapt recipes like this to use whatever you have on hand. In fact, I would encourage you to see this as only a template for your own sauce. If you have some chopped green pepper or grated Parmesan cheese, throw it in. You can also tame the acidity of the tomatoes with a little sugar or dial up the spiciness with a pinch or two of cayenne pepper. This recipe is a blank canvas on which to paint all your marinara dreams, so experiment away and find the ingredient combination you like best. (And please do leave a comment if any of you actually have "marinara dreams." I like to cook -- a lot -- but, thankfully, pasta sauces don't invade my thoughts at night!)

Simple Marinara Sauce
A Dulcedo original
Yields about 3 cups

2 tablespoons olive oil
1 yellow onion, minced
2 garlic cloves, minced
1 28-ounce can organic whole tomatoes, drained
2 1/2 tablespoons double-concentrated tomato paste
1/2 cup dry white wine
1 teaspoon dried oregano
1 small handful fresh basil leaves, torn into small pieces
Salt and freshly ground pepper to taste

Chop the whole tomatoes in a food processor until they are broken down but not completely pureed. Set aside.

Heat the olive oil in a large skillet or medium-size pot over medium heat. Add the minced onion and garlic and saute until tender, 5-10 minutes. Add the tomatoes, tomato paste, and white wine and stir until thoroughly combined. Add the oregano, basil, and a few dashes of salt and pepper. Simmer over medium heat for 30 minutes. Season to taste and serve.

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greek-style braised green beans

Hi, Grandma -- how are you?

My grandma reads my blog. Isn't that nice? Not on the Internet, though -- she doesn't want anything to do with newfangled technology. Dad prints out all of my posts and puts them into a binder for her. Grandma has been doing a lot of cooking ever since we began remodeling our kitchen two years ago. However, to my knowledge, she has never made anything from my blog. Sometimes it's because the recipe is complicated or requires ingredients that aren't available in small-town grocery stores. Not this recipe, though, I promise.


These green beans are delicious, all slow-cooked and tender. They're a perfect side dish for spring and they aren't difficult to prepare. Grandma, I'm sure Dad would really appreciate it if you made these green beans for him. Maybe with a pork chop; we all know he likes those. And when you make them, put a few on Mom's plate, too, because no matter what she says, green + vegetable ≠ yucky.

Greek-Style Braised Green Beans
A recipe from The Kitchn
Serves 4

1 pound green beans, washed and snapped in half
1 large onion, finely chopped
4 cloves of garlic, minced
1 teaspoon red pepper flakes, or to taste
2 Roma tomatoes, seeded and chopped
1-2 tablespoons olive oil
1 cup white wine
1/2 teaspoon cinnamon
Salt and pepper
1 lemon, cut into wedges

Heat a 1-2 tablespoons of olive oil in a heavy lidded pan and fry the onion and garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper and tomatoes and fry for another five minutes.

Add the green beans and wine. If the mixture seems too dry, add a little water. Bring to a boil over medium heat, then reduce to a simmer and cover. Cook for about 45 minutes, or until the beans are tender. Stir in the cinnamon, and season with salt and pepper. Serve with lemon wedges on the side.

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guinness cupcakes with bailey's irish cream frosting

I have long been a fan of Irish things. I think it all started with a tube of green lipstick Mom bought me for St. Patrick's Day one year, and a pair of shamrock earrings she would break out just in time for the holiday. When I went to Notre Dame, my fascination with all-things-Irish really took off. Every square inch of my dorm room that wasn't plastered with the Notre Dame logo was instead covered with shamrocks. (My favorite things, of course, were those that had BOTH.) I can't say that my love of shamrocks has diminished much since then. Though I've adopted a more adult decorating scheme, I still delight in many of my Irish-themed items. I proudly sport what might be the world's largest collection of Irish pajamas and socks all year round (because who else even has a collection?) and I smile gleefully at any opportunity to use my shamrock sprinkles.

Like now. Way back when I made these cupcakes, my friend Amy recommended that I try the chocolate stout cupcakes from the same book. I may just now be getting around to it, but with St. Patrick's Day practically upon us, the timing couldn't be better. And since I think there is never too much of a good Irish thing, I paired the cupcakes with a Bailey's Irish Cream frosting. Completely delicious -- as in, so delicious I ate one for breakfast. The cupcake batter is insanely good, and since it doesn't contain eggs, you eat it without catching some sort of egg-born illness. This may or may not be a good thing, depending on how many baked cupcakes you actually hope to end up with. You should probably estimate that you, like me, will eat 1/4 of the batter before any of those cupcakes hit the oven....

[Please note that while the cupcakes are vegan-friendly, the frosting is not. Also, if you want to frost your cupcakes with big swirls like I did, you'll need to triple the frosting recipe below.]

Guinness Cupcakes with Bailey's Irish Cream Frosting
Makes 12 cupcakes

Cupcakes
Recipe from Vegan Cupcakes Take Over the World
3/4 cup soy milk
1 teaspoon apple cider vinegar
1 cup plus 2 tablespoons flour
1/3 cup Dutch-processed cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup Guinness
3/4 cup sugar
1/3 cup canola oil
1 1/2 teaspoons vanilla extract

Frosting
A Dulcedo original
1/2 cup (1 stick) butter, room temperature
2 tablespoons Bailey's Irish Cream
2-3 cups confectioners' sugar

To make the cupcakes:
Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In the bowl of an electric mixer, whisk together the soy milk and the vinegar. Add the Guinness, sugar, oil, and vanilla to the soy milk mixture and beat until foamy. Add the dry ingredients in two batches and beat until well incorporated.

Fill your cupcakes containers of choice 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top springs back when lightly touched. Transfer to a wire rack and allow cupcakes to cool completely before frosting.

To make the frosting:
Beat the butter in the bowl of an electric mixer until creamy and smooth. Add the Bailey's and half of the confectioner's sugar and beat until smooth. Add the second half of the sugar and beat until smooth.

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mojitos

It was a simple addition. Two throw pillows on the couch, a lamp, and a coordinating shade. But suddenly my apartment went from "work in progress" to "grown-up place to live." This was, indeed, exactly what I had been working towards, but instead of delighting in my well-put-together room, I found the change alarming.

Though I have been out of college for a few years now, I never quite stopped living like a college student -- sparse furniture, hand-me-downs, that sort of thing. Since I hardly owned any furnishing of value, when it came time to move to Seattle, I decided I would skip the moving truck entirely and just buy new furniture after I arrived. (Everything else, including my entire kitchen, traveled via UPS.) Since accumulating good furniture is a somewhat pricey course to take -- unless you, like me, watch Craigslist like a vulture -- it has taken me a while to put my apartment together. However, I finally have enough nice pieces in one room to make it look like a grown-up actually lives there -- a somewhat scary realization for someone who spent the last 3 years sleeping on a bent futon. Even if the idea isn't particularly comforting, at least the reality is certainly more comfortable.

And while I'm on the subject of adult things, why not give you the recipe for an adult beverage? This is the second half of last week's Cookies & Cocktails event. In my opinion (as if you'd find anything else on this blog), the mojito is a drink you should definitely make from scratch -- no mixes. The mint simple syrup really adds something extra to this cocktail, so don't omit it. (And why would you? It's simple -- as the name suggests -- and you can make it days in advance, if you want.) Does this recipe yield the world's best mojito? I'm not sure I've tried enough of them to judge on that level, but this is definitely my standby method. Cool, refreshing, and completely perfect with lime-glazed cookies for a party. (Plus, I took the tips from this guy, and it sounds like he did all the research for me.)

Please note that this recipe does not make a traditional mojito (so don't leave comments telling me how to do it the "right" way). Purists would use a silver rum, among other things, whereas I have suggested a gold. If you really want to mix things up (pun completely intended), you can swap out the club soda for Champagne, sparkling wine, or ginger beer.

Mojitos
Tips taken from My Whim is Law

Mint Simple Syrup
Yields about 2 cups
1 cup water
2/3 cup white sugar
1/3 cup brown sugar
1 cup mint leaves

Cocktail
Assembly instructions below are for 1 cocktail. Adjust accordingly.
Crushed ice
Fresh mint leaves
Club soda or sparkling or seltzer water
Gold rum (I used Mount Gay)
Angostura bitters
Lime wedges or mint leaves for garnish

To make the simple syrup:
In a small saucepan over low heat, stir together the water, brown sugar, and white sugar until the sugar is dissolved. Remove the mixture from the heat, add the mint leaves, and allow them to steep for 30 minutes. Strain and discard the leaves from the cooled mixture. Cover and refrigerate until ready to use.

To assemble the cocktail:
Pour 1 ounce of simple syrup in a tall, sturdy glass or shaker, and add a handful of mint leaves (6-12). Muddle this together gently (with this or the blunt instrument of your choice), then add a handful of crushed ice to the glass and muddle the mixture a bit more.

Add 1 1/2 to 2 ounces of rum, 1 ounce of freshly squeezed lime juice, and 1-2 dashes of the bitters. Stir vigorously (or cover, shake, and then pour into a separate glass if you’re using the shaker).

Top off the glass with club soda (or sparkling or seltzer water) and garnish as desired.

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georgia peanut soup

On Saturday evening I watched The Pursuit of Happyness. Now I'm the kind of person who can watch a movie, feel inspired to make change in my life, and actually make it, so as I was lying in bed that night, I decided that I wasn't doing enough of the things in life that make me happy. (Given that I live alone and can do whatever I want all the time, it makes one wonder how this is possible.) Sunday, therefore, would be a day of change.

I went to church. Attending services alone is not my preference, but it is, indeed, better than not going at all. (And somewhere I know I have a few family members who are breathing a big sigh of relief right now....)

I went for a walk. I live in one of the most beautiful areas of the county and within walking distance of all kinds of interesting things, so I really should do more of this.

I picked up Anna Karenina again. I set her down two years ago when I developed a problem with my eyes, so I think it's high time to finish the story. (Yes, I do own the Oprah's Book Club version.)

I went to the gym. My gym attendance has been hit-or-miss since the gym I loved closed and my membership was transfered to the place down the street, but I really do like working out and the new place isn't bad, so I suppose it's time to move on.

I made a few changes, and guess what? I'm happier now than I was on Saturday. It's like my own little mini, mid-month revolution. Not bad.

One thing that was not on my list of changes was to spend more time cooking (I'm quite happy with my kitchen attendance as it is). I saw a picture of this soup in the February edition of a little blogging event called Does My Blog Look Good in This?, and found it intriguing enough to give the recipe a try. The soup came out a little sweeter than what I was in the mood for on Sunday, so the 4 tablespoons of tomato paste was a last-ditch effort on my part to squeeze in a little savory. If I make this again, I might even throw in a can or two of crushed tomatoes as well. (I would have used them this time, but I was out.)

This is an interesting soup that seems to improve with time. I wasn't crazy about it right off the stove on Sunday, but I found myself looking forward to a cup with my dinner today. Additionally, the texture contrast between the soup and the roasted peanuts on top is fantastic, so I think I'll carry that garnishing trick over to a few other soups in the future.

[Postscript: This soup really did get better by the day. I made it on a Sunday, and by Wednesday I was really craving it. I'm definitely glad I added the tomato paste for a savory note. This recipe was submitted for the March edition of a vegetarian soup blogging event call No Croutons Required, hosted this month by Tinned Tomatoes.]

Georgia Peanut Soup
Adapted from The Cook's Encyclopedia of Soup, via Jennie at Straight from the Farm
Serves 6

2 tablespoons peanut oil
1 large onion, minced
3 garlic cloves, minced
1 teaspoon cayenne pepper
2 bell peppers, seeded and finely chopped
1 1/2 cups diced carrots
1 1/2 cups diced potatoes
3 celery stalks, diced
4 cups vegetable stock
7 tablespoons chunky peanut butter
4 tablespoons tomato paste
2/3 cup corn kernels
Salt and freshly ground pepper
Roasted, salted peanuts for garnish

Heat oil in a large soup pot. Add the onion and garlic and cook for 3 minutes. Add the cayenne pepper and a pinch of salt and cook for another minute.

Add the bell pepper, carrots, potatoes, and celery to the pot. Season lightly with a little salt and pepper. Cook for 4 minutes, stirring occasionally. Add the vegetable stock, peanut butter, tomato paste, and corn, stirring until thoroughly combined.

Bring the mixture to a boil. Cover and simmer for about 20 minutes or until all the vegetables are tender. Adjust the seasoning one last time, sprinkle with the roasted peanuts, and serve.

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lime-glazed cookies

This morning I've been reflecting on a little get-together I held at my apartment last night. It was a simple concept -- cookies + cocktails + movie -- and so much fun! Why didn't I think of it before? It was easy to string a theme together and the prep work was not unduly burdensome for me, the host. I think perhaps Cookies & Cocktails should be a monthly event. (Yes, I did consider Cupcakes & Cocktails, but the cupcakes don't work quite as well for finger food.)

These lime-glazed cookies, which I made for Cookies & Cocktails #1, are a cinch to whip up, especially if you have a citrus juicer (Williams-Sonoma sells this one, which I have; Crate & Barrel sells one as well) and a Microplane grater (also available at WS and C&B). These are cheap tools that I highly recommend; I use mine often for both cooking and baking. Anyway, adding the lime zest and juice to both the cookie dough and the glaze adds a punchy twist that elevates the cookies from the ranks of humble and plain to something much more suitable for entertaining. You could easily swap out the limes for lemons here. In fact, I intend to make them again using lemon in the cookie dough and adding raspberries to the glaze. There's a bottle of Chambord in my local liquor store that has been begging me to bake with it, after all....

Lime-Glazed Cookies
A recipe from Everyday Food
Yields about 30 cookies

Cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup confectioners' sugar
2 tablespoons grated lime zest (2 medium limes)
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 1/2 cups flour

Glaze
3/4 cup confectioners' sugar
5 teaspoons fresh lime juice
1 teaspoon grated lime zest

To make the cookies:
Preheat oven to 350 degrees. With an electric mixer, cream butter and sugars until light, scraping down sides of bowl as needed. Add lime zest, lime juice, and salt; beat until combined. Add flour; beat until dough is just combined.

Using a 1" scoop, drop the dough about 2 inches apart on a parchment-lined baking sheet. Bake until cookies are puffed and barely golden, about 15 minutes. Transfer to a wire rack to cool; glaze.

To make the glaze:
In a small bowl, whisk together all ingredients until spreadable. Using back of a small spoon, spread about 1/2 teaspoon glaze on each cooled cookie. (Hint: After making the glaze, you may want to wait a minute or two before spreading it on the cookies. This allows it to set up a little so it won't run right off the cookies when you put it on.)

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arroz con pollo (cuban chicken with rice)

I like my car. It's an SUV, really, but I refer to all passenger vehicles as "cars." It braved four South Bend winters and it dutifully performed on countless five-hour trips between Notre Dame and home, so when it was time to move to Seattle, I gladly forked over the money to have it transported to my new locale. (Because I sure as heck was not going to spend a whole week driving it out here.) What I do not like, however, is when my car shuts down in the middle of the busiest street in Bellevue, which is what it thought it might like to do last Friday. [DANA ND2, what are you doing?!?] Now, all things considered, this was a minor problem -- a firm press on the gas pedal turned the sputtering idle back into a pleasant hum -- but now I'm faced with the irritating task of explaining it all to a mechanic in a way that will actually yield a productive result. Thank goodness for technology, right? I can look up the problem online (oil pressure is low) and read all about the possible causes and remedies (worn bearings - replace them). So now when I go to the repair shop on Friday, I can tell the mechanic exactly what I would like him to investigate, rather than make a vague statement like, "Umm...my car shuts off...sometimes...." Isn't that nice? I think so.

Enough about cars; on to chicken. In her review of this recipe, Deb recommends dialing up the spices because following Gourmet's instructions might leave you with a bit of a ho-hum one-pot meal. I followed some of her suggestions and threw in a few of my own, but still came away wanting more of a kick (in flavor, not heat factor). Therefore, the recipe you see below is how I'll make this dish next time. The chicken came out perfectly tender, so with a few adjustments to the spices, this will be a nice standby for a simple meal.

Arroz Con Pollo (Cuban Chicken with Rice)
Adapted from a recipe from Gourmet magazine, September 2007, via Deb at Smitten Kitchen
Serves 6-8

Chicken
4 chicken breast halves (with bone, if possible), halved crosswise
4 chicken drumsticks
4 chicken thighs
3 large garlic cloves, minced
4 tablespoons distilled white vinegar
Dried oregano, crumbled
Salt and freshly ground pepper

Rice
3 ounces Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4" slices
1 tablespoon olive oil
2 medium onions, chopped
2 green bell peppers, chopped
3 large garlic cloves, chopped
3 teaspoons ground cumin
2 teaspoons dried oregano
4 teaspoons hot paprika, plus more to taste
2 Turkish bay leaves
1 pound tomatoes, seeded and chopped
1 12-ounce bottle beer (not dark)
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice
1/4 cup chopped green pepper or roasted red pepper strips for garnish
Salt

Remove and discard skin and excess fat from chicken. Place chicken in a 13" x 9" dish. Pour the vinegar over the chicken and then liberally season each piece with salt, pepper, and oregano. Sprinkle minced garlic over chicken and then cover and chill for 2 hours.

Cook chorizo in olive oil in a 6- to 7-quart heavy pot over medium-high heat, stirring, until some fat is rendered, 2-3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.

Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.

Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Temporarily remove chicken from pot. Add tomatoes, beer, broth, and rice to the pot. Place chicken back on top of the mixture, keeping the rice submerged, and bring to a boil.

Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.

Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves and adjust seasoning with additional salt or paprika, if needed. Garnish with chopped green pepper or roasted red pepper strips and serve.

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