[Image description: two screenshots of a scene in Monty Python’s The Meaning of Life. In the first, a white person who has just given birth and is all sweaty and panting asks the doctor, “Is it a boy or a girl?” In the second screenshot, the doctor, another white person, replies, “I think it’s a little early to start imposing roles on it, don’t you?” End description]
One of my favorite scenes.
—It's All Coming Back to Me Now
“I finished crying in the instant that you left, and I can’t remember where or when or how. And I banished every memory you and I had ever made.”
I literally do not give a fuck. This is amazing.
I gave up on Glee as a decent television show somewhere near the end of Season 1 for many reasons. But damn, I love just about every cover they’ve ever done.
(RackyRain Note: The above note was not written by me!)
4 (8 ounce) red skinned sweet potatoes (yams)
Nonstick vegetable oil spray
2 3/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar
3/4 cup (packed) dark brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla extract
For cake: Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.
Position rack in center of oven; preheat to 325 degrees F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan.
Sift flour, cinnamon, ginger, baking powder, baking soda and salt int o medium bowl. Measure enough mashed sweet potatoes to equal two cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla extract. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out clean, about 1 hour and 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack and cool completely.
For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir vanilla extract. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightene d in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes.
Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least one hour. Can be prepared one day ahead. Cover with cake dome and let stand at room temperature.
I want to make this so bad.