Fries with That

I totally still remember that I have this blog! Granted, I can't remember to charge my cell phone at night, whether I locked my car, or whether I left the top secret nuclear launch sequence um, grocery list on my desk, but give me a little credit; I was just waiting until the new camera came! Now that it's here, rest assured that the recipe posts with attendant food-porn (forn?) pictures will return in full force. To tide you over until I, you know, learn how to use the thing, I give you...World's Longest Curly Fry!

The Diet Sunkist was placed in the frame to give some perspective as to the vastness of the fry, however, as this is a food blog, I feel it is equally important to note that Diet Sunkist is the god of our idolatry in this house.

Next up-- A recipe that, unlike these, doesn't involve copious amounts of sugar. Despite all appearances, I do know how to make some things that will not put you into a diabetic coma.

Magnolia Bakery Cupcakes

(Note: I'm starting each recipe post with a list of any special ingredients that you may not have handy. I can't tell you how many times I was all excited to make something, and then realized that I didn't have hand-harvested taro root or something. Anyway, for this recipe, the only "special" ingredients are: Self-rising flour, and a LOT of confectioner's sugar (2-3 boxes should do it.)

I've written about these elsewhere before, but I've never actually posted the recipe. However, I viewed the separate requests from both Shoshana and Nonprofit Slave for the recipe as a sign to do so now. They're classic vanilla buttercream-frosted cupcakes, and the recipe is from the acclaimed Magnolia Bakery here in NY. Oh. my. word. They live up to the hype. We are a cupcake-loving household, so I tend to experiment with different recipes, but these are far and away the best I've ever made.

Now, a word: These are...um, not healthy. Like, at all. The way I rationalize this is by thinking about the fact that they contain milk (calcium!) and eggs (protein!). Feel free to do the same, because they are heavenly.

The recipe is pretty easy, especially if you have a KitchenAid-type mixer. My only advice is to take out the 4 sticks of butter (yes, 4) you'll be using about a 1/2 hour beforehand.

Magnolia Bakery Cupcakes

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake liners. In a small bowl, combine the 2 flours. Set aside. In large mixing bowl, blend the butter with an electric mixer on medium speed until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each. Add the dry ingredients in three parts, alternating with the milk and vanilla. [Whatever--I never do this; just sort of throw it all in there...they turn out fine.]
Spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream Icing

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Food coloring (optional)

Place the butter in a large mixing bowl. Add 4 cups of the confectioners' sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to spread. Add a few drops of food coloring to icing, if desired.

As I tell anyone to whom I have given this recipe in the past, you may feel the urge to devour the contents of this bowl without ever spreading it on the cupcakes.

This is completely normal.

Testing...

Hey there.

I'm Metalia. I have another blog, but there I primarily post about my hobo-magnet tendencies, godawful movies, and of course, my haunting acrostic poetry. It dawned upon me that, while I adore cooking, and am constantly whipping up something or another, I never really write about the results.

My relentless need to categorize everything compelled me to create a separate blog just for that. I'd like to say that the title was the result of some long, contemplative thought process on my part. The truth is, however, that I just was flipping back and forth between The Food Network and some music channel that was showing old-school Michael Jackson videos. Hence, I bring you...Just Eat It.

In the cooking world, they refer to this kind of genius thinking as fusion.

I kid, I kid!

It is my intention to post relatively simple recipes here. That is to say, nothing will call for a mandoline, or an...herb snipper. (Hey, herb snipper! You think you're better than me?! Use a knife like everyone else!)

Ahem.

Unless I make something from a recipe that turns out so mind-bogglingly bad that it warrants a post, I intend to post only "tried and true" things; stuff that I make and love. Of course, I am always open to suggestions and requests.

And away we go...

Whiskey Sweet Potatoes

What better way to kick things off than with a recipe involving whiskey? I've been making these for years, and they're awesome--a snap to make, and very sweet, but with a kick. You know, from all the alcohol.

Whiskey Sweet Potatoes

(Source: Old piece of paper in my recipe box. Later recipes will come from actual books, I promise.)

5 large sweet potatoes, peeled
1/2 stick butter/margarine (I've tested it with both, and each works fine.)
1 cup dark brown sugar
1 tablespoon vanilla
1/4 teaspoon salt
1/4 cup whiskey (bourbon works, too)

Preheat oven to 375 degrees. Cut the sweet potatoes into 1/2 inch slices. Grease 9x13-inch pan, and lay potato slices inside. In a small saucepan,melt the butter/margarine over a medium flame. Add the brown sugar, vanilla and salt, and stir until brown sugar is dissolved (about 5 minutes). Add the whiskey, and stir until slightly thickened. Pour sauce over potato slices, and bake uncovered for one hour, basting with the sauce every 10 minutes or so.

(Man, the quality of this picture is just top notch, no? Note to self: BUY NEW CAMERA, LIKE, YESTERDAY.)