Cupboard Cooking

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.

Hummus with beets, turnips, celery and Italian bread.
For the chocolate cake mix, I used Bob’s egg replacer, but you could also substitute 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder, (NOT soda), per egg.
I frosted a few cupcakes, but left some plain for that total “chocolate” taste.
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