Pantry Turnover, Part 1

Stale holiday cookies be gone! I processed them to adorn the tops of cupcakes.

There were several peanut butters in the pantry. An oily natural kind you have to stir went into the cupcake batter. Used it all: check!

The I made peanut butter buttercream with the remnants of a chocolate peanut butter that rocked my world briefly… and a big glob of tahini, which I believe is sold in a size that is way too large for my occasional tahini purposes. Then I used some brown rice syrup, which has also been around too long. It was a great frosting. The tahini gave it more depth. Especially because I didn’t use much sugar knowing I’d be covering it in cookie crumbs.

Such a great end result! And these cupcakes helped me turnover 5 pantry items. I get some sick satisfaction from that equation.

On this frigid day I also cooked up some soul-warming curry. I used this easy recipe because I don’t want to buy a million things to make a curry during pantry turnover time. I had a peeled ginger root in the freezer which I grated in. After wasting too much ginger, I heard this tip from some tv chef. Makes adding ginger on the fly much easier.

After adding the veggies to my curry, I roasted the rest of them, knowing full well that they’d leave the fridge faster if they were ready to go. And because I love roasted veggies. I can never go raw.