Beauty, brains, fabulous dresses, gainful employment, success. ALL THINGS I WANT.
Those are in no particular order, by the way.
But did I mention the dresses?
I'm a bit distracted by her unkempt eyebrows...but who am I to judge? I haven't shaved my legs in three months.
Brett is a lucky, lucky man.
And then there was this one.... simple, elegant, beautiful.
The glasses are overkill... but it's Hollywood. What do you expect? And yes, Claire, we get it... you're cool.
Anyway, for this fancy affair, I made Pumpkin Rangoons (baked, not fried, like any good starlet).
What you'll need:
Wonton papers (found in Asian speciality stores)
1 Cup pumpkin puree
2 Tablespoons brown sugar
2 Teaspoon honey
1 Teaspoon powdered sugar
1 Teaspoon cinnamon
1 Teaspoon nutmeg
Dash of ginger
2 oz. or 2 Servings of light cream cheese
Preheat oven to 325* and line baking sheet with parchment paper. Cut wonton papers into even squares. Most packages come in 8x8 sheets, allowing you to make four wontons out of each sheet. Mix all ingredients together and please note, that you can be overly generous with your spices... this is not rocket science. Or like sitting through Meet Joe Black. Which might just be, the most tedious, longest, most inane movie ever made. In 1998.
I'm a little old school.
Dollop a rounded spoonful onto each wonton paper, which has previously been cut into even squares. Wet your fingertips and scrunch those suckers together so they look like little elegant, drawstring, evening bags. Place them gently on your baking sheet and bake for about 12-15 minutes. They'll start to brown, so keep a watchful eye one them. Take them out and let them cool on the baking sheet for a few minutes before serving. Sprinkle generously with powdered sugar.
And don't let this happen:
Eeeeeeeverybody wants to be a star.
Love.
And call your publicist. You're gonna have some 'splanin to do in the morning.
I like the cowboy hat on a wonton. Wild.
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