So I got to thinking recently.....I'm sure you have all discovered this is a dangerous pool for me to swim in......and I have this tendency to link... 2 Comments
So recently one of my old posts got ressurrected and tossed around :
http://noblepagan.com/wicca-86/sacred_space_your_altar-2776/
It was a... 7 Comments
Okay so here I am a practioner of Wicca for 17 years. A lot of you already know that though. This does NOT mean that I am the most Wiccany or Witchy... 9 Comments
After sharing The Spiritual Component of Autism (Pantheon) and reading the discussions that followed, I got to thinking about how medication effects... 4 Comments
I LOVE anything pumpkin.....especially this time of year. Here is my new favorite - at least for this week when I eat so much I don't want to see it ever again ;-) LOL
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts
Directions
Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.
With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
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Those who fail to ask for the truth are as ignorant as the lie.
I rarely use salt in my recipes so don't see why not. I also didn't add in the cayenne - only because I completely passed it over. I still ate 'bout half the pan
I'm a pumpkin addict. I make a killer pumpkin cheesecake! It's extremely rich-- I can only have slivers of slices because its so thick and dreamy. Yum! I'm going to try these brownies.
Pumpkin Brownies 
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