No Food Waste Part 2: Leftover Bits and Pieces of Desserts in Your Freezer

Aquafaba meringue on whisk

Continuing the no-waste, use-what-you-have theme that led to the delicious, simple Banana Date Cranberry Nice Cream on last week’s blog post, I have some suggestions for you by category for using up those leftover bits and pieces of desserts in your freezer.

Leftover Bits and Pieces of Desserts in My Freezer

  1. Half Bag of Overbaked Gluten-Free Brownie Thins or a few brownies
  2. Three pieces, or more accurately chunks, of cake – about 1 1/2 cups.
  3. Jar of Ganache
  4. Reduced aquafaba
  5. Container of Vanilla Pastry Cream
  6. Nice Cream
  7. Streusel

Rouxbe Brownie ThinsBrowniesGluten–Free Brownie Bites, or Brownie Thins

  • I broke the still frozen Thins into large shards. If I had a few brownies, I would have cut them in half horizontally and baked them lightly.
  • A smear of Chocolate Ganache from the always-jar in my freezer or use a piece of a chocolate bar.
  • Add a vegan marshmallow and toast it with a torch – or not.
  • If you have some aquababa Meringue in your refrigerator, use that or make meringue quickly.

 

Chocolate Torte to Live For
Photo by Kate Lewis

Chunks of Cake

  • Chunk and make mini (or small) parfaits, layering cake, pastry cream, fruit, ganache, some chopped nuts – makers choice.
  • Cake Crumbs: Crumble onto a parchment lined baking sheet. Toast at 350°F until firmer to the touch. Cool and process until fine. Use to decorate cakes, sprinkle over puddings and gels, or in place of graham cracker crumbs.
  • Cake Pops: Crumble the moist cake into a bowl. Add just enough frosting (or ganache) to the cake so that it holds together when rolled into a ball. Make balls, freeze flat. Dip in melted chocolate, cocoa powder, confectioners’ sugar, sprinkles. Serve in paper liners.

 

Vanilla Pastry Cream
Photo by Kate Lewis

Vanilla Pastry Cream

  • Parfaits, see above
  • Berry Shooters
  • Mix in some ganache, freeze, serve as ice cream
  • Make a dessert shake

 

Aquafaba meringue on whiskGanache

  • If it is a stiff ganache, make some truffles.
  • Or, melt in a water bath and use to fill sandwich cookies.
  • Make hot cocoa. Add peppermint for holiday cheer or ancho chili powder to the plant milk for a Mexican hot chocolate.
  • Use to make NY Eggless Cream.
  • Fill little spoons, add a sprinkle of pomegranate seeds or a berry, banana slice, or … you get the idea.
  • Stuff a pitted date.
  • Use as Chocolate Fondue.

 

Banana Date Cranberry Nice Cream with a Thin Crispy Gluten-Free CookieNice Cream

  • Allow to melt and you’ll have a lovely sauce.

 

Fran Costigan's Raspberry Gluten-Free Vegan StreuselStreusel

  • Toast if it is soggy. Add to baked apples, sprinkle on poached pears or any dessert. Or add a ‘line’ of streusel on a plate; that looks very attractive.

I most definitely want to hear your ideas! What do you do with the leftover bits and pieces of desserts in your freezer?

 

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