Well, if Chow can sensationalize their headlines...
Seriously though, I was having a big "bake day" today and was making several things at a time. I think I messed up on my big batch of gorgeous middle eastern inspired muffins- by adding too much liquid and a little too much carrot. They were supposed to be very, very, dense (they have shredded carrot, ground pistachio nut, minced dates)....like a very dense carrot cake. They taste wonderful and rich...but the mouth feel is "wet", not moist. Your first response is to think they are under baked, but they are not. Then you wonder if they feel "oily"...nope. They are just "fall apart" damp. They are just not very enjoyable as it. I used up my specialty dates and pistachio's on them too, so I would like to save them if I can.
I now have 14 of them!!!!
Ideas? Maybe a trifle? What do you think about freezing them? If I froze them- then what?