Recycling day

Wednesday was another bakery donation delivery day at work. When I got home with my collection of overflow baked goods and saw that I couldn’t squeeze one more smushed muffin into the freezer, I knew that a big freezer clean-out adventure was in order. I combined the day’s goods with the backlog in the freezer and divided everything into four bowls:

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I had muffins (blueberry, cranberry, zucchini, carrot, chocolate, corn, and cinnamon):

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Cakes (donation sponge cake and Maria’s tres leches cake):

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Donation peanut butter cookies:

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And frostings! (a combination of actual cream cheese, cream cheese frosting, buttercream frosting, and lemon icing):

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Frosting seemed the easiest way to start, so I immersion-blended the collection into this creamy perfection:

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I stuck the frosting in the fridge and set to work on the muffins.

I immersion blended the giant bowl of muffins with two eggs, baking powder, and water until it reached the consistency of thick muffin batter. I pressed about half of the batter into this parchment lined brownie pan:

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The brownie pan went into the oven at 375 for 30 minutes. Meanwhile, I spooned the rest of the batter into 12 mini muffin cups (unpictured — I dropped them off with the self-proclaimed “sober hippies” who sleep on the street by the Broadway-Lafayette entrance to the F train) and 8 regular muffin cups. I made a little well in the center of each regular muffin and dropped in a bit of apricot jam:

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Now, this was not just any apricot jam! This was authentic Russian apricot jam from Olga:

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Much to my surprise, the jam had whole apricots in it!

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I made sure that an apricot piece found its way into the center of each muffin because we can’t have any baked goods feeling left out!

I set the muffins to the side and moved onto the bowl of cake. I used an electric blender to whip the cake crumbs with two eggs, baking powder, yogurt, and water until I got a cake batter consistency:

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Next, I spooned just enough cake batter onto each muffin to cover up the jam:

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The muffins went into the oven (still at 375) for 30-40 minutes, as did a parchment-lined brownie pan full of cake batter:

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When the oven finished its work, I had a recycled-cake cake and a recycled-muffin cake:

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I slathered the muffin cake with a thick layer of the cream cheese frosting and topped it with the cake cake:

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I covered the top of the cake with a thin layer of cream cheese frosting …

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… so that all the peanut butter cookie crumbs would stick!

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I had to, errrr, trim off the ends so that things would be even (and so that I could taste-test, of course):

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Ahhhhh, this was soooooo good … but I had to stop myself from eating it all, so I quickly offered it up to Tara for use at her BBQ on Saturday, and she accepted and saved me from disaster!

As for the muffins, I brought them to my department breakfast/baby shower part 2 for Maria on Friday morning (more on that later) before I had taste-tested them, so I didn’t know what to expect.

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These muffins actually tasted decent, believe it or not. The apricot chunk in the middle was an excellent touch!

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As Nydia said, “Hmmm, these are surprisingly good!” Up next … the full breakfast recap πŸ˜€

What is your favorite thing to recycle?

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19 thoughts on “Recycling day

  1. Gina says:

    Who are you?!?! My goodness, that’s amazing! I never would have thought about doing something like that. I would have probably blended everything into a “cake ice cream” haha. That’s my favorite thing to do. Whenever there is something like cake or candy left over, or that’s been around for a while, i throw it into some vanilla or chocolate ice cream (homemade) and then give it a clever name πŸ™‚

    Like

  2. Olivia says:

    Omg. Never in my life have I seen anything like this!!!!
    I thought I was the worlds best lunch lady but your recycling skills are insane!! I knew I liked you for a reason!!

    Like

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