Have you guys heard of Gizoogle? It’s a site where you can translate things to how Snoop Dogg would say it.
If you haven’t you should check it out – but I’ll warn you, it will be a little bit of a time suck. You’re going to want to Gizoogle like 500 different sites.
When I Gizoogle my website that is what comes up: Da Marvelous Misadventurez of a Chickenie. Hahaha love it!
And remember Monday’s post where I talked about cleaning my oven and black Friday? Well here’s the first few lines translated:
“Did yo ass guys do any black Fridizzle hustlin ?? I spent black Fridizzle cleanin mah black oven. I wish I was jokin yo, but honestly both of mah ovens was pretty bad. They was up in need of some serious TLC fo’ realz.”
But I think one of my favorites is from my friend Ari’s blog. Sorry Ari, I am outing you here – this is what her “about me” says:
“My fuckin name is Ari. I be just a other ho whoz ass pimped a bona fo’ hustlin ta balizzle up mah bona fo’ baked phats. Right back up in yo muthafuckin ass. Somewhere along tha way I lost 75 lbs n’ discovered tha thug I wanna be.”
So enough about that, I have a recipe for you!
I know most of you are completely over pumpkin since its Thanksgiving was sooo 5 days ago, but I had to share one last recipe.
I’ve been making this pumpkin butter for a few years – it’s really easy and tastes great. You literally pour all the ingredients into your crock pot and let it cook all night. In the morning you have pumpkin butter! Yep, it’s that simple. I like to use a couple chopsticks or wooden skewers to keep the lid propped open and let steam escape. It always works like a charm.
Also I have found that using homemade pumpkin puree gives better results – it has better texture and flavor (see my post on how I make mine here). if you don’t have any on hand or don’t want to take the time to make some, canned will work too!
I like to make a big batch, fill up some canning jars with it, then throw it in my freezer until I’m ready to use it. Then the next time I’m headed over to a friends house for dinner or a holiday party I grab one the jars to bring along as a hostess gift – my mom always taught me never to come empty handed! People will get a kick out of getting a jar of homemade pumpkin butter (way better than cookies if you ask me) and it didn’t really take much work for you to make it. Win-win!
And for all you canners out there, please keep in mind that it is not safe to can pumpkin, but it can be frozen.
- 2 quarts (8 cups) pumpkin puree
- 1 cup dark brown sugar
- 1 cup light brown sugar
- 2 Tbsp cinnamon
- ½ tsp nutmeg
- 1 tsp cloves
- ½ tsp allspice
- 2 tsp vanilla
- In a slow cooker combine pumpkin puree, sugar, spices and vanilla. Mix well.
- Set slow cooker on low and cook for 12 hours or overnight, covering loosely with the lid to allow steam to escape. You can stir the pumpkin occasionally, but it’s not necessary. When done the mixture should be reduced by about half. If the butter appears too dry, add in apple cider or water, ¼ cup at a time until it reaches the desired consistency.
- Divide mixture into jars store in the refrigerator for 2 weeks or freeze for longer storage.