Tuesday, September 18, 2007
This weekend I made yellow cake cupcakes, which I frosted with store-bought chocolate frosting that I had on hand. I didn't use all of it, though, and now there's 1/3 of a tub of frosting in my refrigerator. It's not enough to make more cupcakes, but if it doesn't get used up, it'll just get thrown away next time we clean out the old stuff in the fridge. Any suggestions for how to use it up? So far, I've spread it on strawberries (because then it's healthy, right?). And I've considered knocking it off one spoonful at a time... What would you do with it?