Continuing my stay-at-home explorations in the kitchen, I now head to my cupboard to find ingredients, instead of going to the grocery store. Canned garbanzo beans, peanut butter and bottled lemon juice combined for a smooth, zesty hummus. I didn’t miss the tahini or fresh lemon.
I used egg replacer in my chocolate cake mix, and saved the real eggs for Easter. Replacing the oil with Greek yogurt led to a dense, moist batch of cupcakes.