You don't even know me!

Just Get Below me...

And BLOOOOWW ME TONIIIIIIIIIIIIIIIGHT!

You don't even know me!

 

Just Set yourself below me ... 

 

And BLOOOOWW ME TONIIIIIIIIIIIIIIIGHT!

 

Fixed

I am so glad I have most of a bottle of red in me.  Noonan.  Fucking hilarious.

Must be good wine.  I can't stop laughing.

Maybe it wasn't the wine.  Still laughing.

butterscotch pumpkin pie

•  Okay, so I just lost the game.
•  Recipe please

send me yours from the monkey, the one w/ chili powder, IIRC.

Pumpkin Pie*

Ingredients:

1 pumpkin, about 3 pounds
2 cans of sweetened condensed milk
3 eggs
4 tsp vanilla
5 ounces (by volume) white or raw sugar, or more to taste
6 ounces (by volume) brown sugar, or more to taste
4-7 tsp pumpkin pie spices, or more to taste**

To Do:

- Cut pumpkin in half, scoop out seeds and bake cut side up on a cookie sheet at 450 degrees for about an hour. Then cool and scoop out the soft pumpkin.

- Drain pumpkin in a colander for about an hour.

- Mix all the ingredients together, holding out one cup of pumpkin. Puree in a food processor. Then mix in the remaining pumpkin.

- Place into a pie crust, homemade if possible.

- Bake at 400 degrees for 15 minutes, then 350 degrees until done. The Pie is done when it is cracking on top and the crust is approaching a mahogany brown color.

- Cool thoroughly and enjoy.

* or feel free to use butternut squash, or cushaw, or acorn squash, or really just about any winter melon that fits your fancy.

** I mix my own by grinding together orange peel, lots of cinnamon, some crystallized ginger, allspice and nutmeg, but you can also use the store-bought stuff.

** Add chili powder for an extra kick!

Gingerbread Cookies / Pumpkin Pie Crust

-3 cups (420 grams) all purpose flour
-1/4 teaspoons salt
-3/4 teaspoon baking soda
-2 teaspoons ground ginger
-1 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon ground cloves
-1/2 cup (113 grams) unsalted butter, room temperature
-1/2 cup (100 grams) granulated white sugar
-1 large egg
-2/3 cup (160 ml) unsulphured molasses

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. Set aside.

Cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch (2.54 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer.

Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. They are done when they are firm and the edges are just beginning to brown.

Remove the cookies from the oven and cool on the baking sheet for about 1 minutes. When they are firm enough to move, transfer to a wire rack to cool completely.

If you are using for pie crust, roll out and line pie tins. Add filling. Wrap a ring of foil around and covering the crust. Bake according to pie recipe. Remove foil for last 10-15 minutes of baking.

*** since Trent doesnt measure things like spices I'll tell you I used roughly 1/2 tsp chili powder and the zest from 1 large orange  for 2  10" pumpkin pies.  All other spices were roughly in the proportion in the original Libby's recipe. Except fresher.