palace of winds

Last night I made the pumpkin oatmeal muffins from the Moosewood Restaurants Low-Fat Favorites book. They’re quite pretty, with a dollop of apricot preserves in the center of each. Embarrassingly I forgot to shake the pineapple juice before opening it, though, and as I needed just a half cup out of a massive can I’m afraid I got a fairly watered-down sample from the top. The muffins were still quite good, but I would be interested to try them with more of a kick from the pineapple. I also like my pumpkin things spicier and pumpkinier, so next time I will add three or four times the cinnamon (I doubled it immediately) and maybe more pumpkin too. But there’s just one of me and a dozen of them now, and I only have so much freezer space, so it’ll be some time before I bake any more — well, anything, since I also just made two separate sorts of cupcakes for my sister’s birthday. I’ll be making the frosting for them tonight, and the sheer amount of butter and sugar that’s gone into this endeavor is terrifying and has been enough to put me off baking for a while, because it’s just too damned dangerous. I now have almost an entire gallon of whole milk in my fridge and no earthly clue what I can do with it, since I certainly won’t drink it.

So who’s got something interesting I can do with all or any of the following: 3 oz full-fat cream cheese, 3 oz reduced-fat cream cheese, whole milk, pineapple juice, evaporated skim milk, apricot preserves, mushrooms, fat-free plain yogurt, fat-free sour cream.

I mean, I’ve got lots of other things too, but those are the things I should be trying to use up. In a healthy way. Ha.