If our small group knew how much of the bountiful buffet we offer our guests was driven by what I need to use up in the fridge, they would be less impressed. My menu is often a combination of remnants in the refrigerator plus recipes. Since the internet offers an endless source of recipes, all I have to do is look up, for instance, appetizers using ham. The cookies I made this week, chocolate raspberry bars, are an example of both using up and substituting what I have on hand. My main goal was to use some of the huge tub of spreadable cream cheese my friend gave me to go with the croissants she brought over. It was a very kind gesture, I love croissants, but cream cheese has always grossed me out. I think of it as an ingredient, not a food. I cook with it, but I can barely look at it and hate to get it on my hands. The Costco tub she brought would be a lifetime supply for me. However, since I discovered spreadable cream cheese can sub for the regular bricks, I now plan slip it harmlessly into recipes that hide the taste and texture.
Now back to the cookies, the middle layer of the bar cookies was cream cheese mixed with melted white chocolate chips. Perfect, I had some aging white chips I needed to use up, so this would be the culinary version of killing two birds with one stone. However, the recipe called for one cup and I only had one third. Then I remembered a trail mix I had on hand contained white yogurt chips. Close enough. So I nicked all the chips from the mix to use for the cookies. That still only made one half cup, but since the goal is just to sweeten the cream cheese layer, I figured that was close enough too.
I did not have the seedless raspberry jelly the recipe called for, but I had been looking for a way to use the strawberry spread I bought mostly because it was on sale. Strawberry spread instead of raspberry jelly? Close enough. The other thing I needed to use up was half a can of chocolate fudge frosting. I don't usually buy canned frosting either, but it was on sale for a buck. You may notice a recurring theme here. The recipe called for melting chocolate chips to make a glaze, instead I zapped the chocolate frosting to make it softer. Close enough.
The chocolate raspberry bars turned out delicious despite the deviations. And as for my goal of using things up--this time I actually finished off three birds with one stone.