Sometimes I skip lunch and eat cake and blinis. Sometimes I put fresh figs in the middle of a bundt cake. Sometimes I load up my car with dishes and food and hang out with my homegirl Cybelle. Sometimes I get my food styling on freelance-style.
I made this stuff awhile back for Michigan Blue Magazine. They wanted warm wintery chocolatey things and appetizer things. So I made a chocolate gingerbread bundt cake!
I sautéed some pears in brown sugar and butter for cake garnish! It was tasty! And it’s totally an easy dessert in a fancy outfit. Kind of like a fancy yet comfortable dress from Anthropologie or something.
Then blinis happend. I love them because they’re pretty much just mini pancakes that you serve appetizer-style instead of crackers.
I made a fig compote to pair with pistachios on some. The idea comes from this cupcake. Cupcakes are inspirational always.
The other flavor option was spinach dip and sun dried tomatoes. I can thank this little appetizer for this one.
My favorite was this mousse though. I’ve made it before right here. This time I layered in some ganache and whipped cream.
Cybelle and I totally sampled them. We just had to! I even had another one when I got home.
So days like this are how I end up with cake and mousse for lunch. It’s pretty fun.
Yay! Click HERE for a downloadable pdf of the recipes shown above.