Seriously how can it be less than a week before Christmas? What have I been doing all year? I am close but not finished with gift shopping and have only begun to wrap gifts. The cookies are baked but not all decorated and I have three, count ‘em, three more cakes to bake. Then there’s the savory side. And you know what? I love it!!!!!!
I’ve resigned myself to the fact that I’m going to be tired and running on fumes (and a little chardonnay) for at least another week. The New Year will find me chillin, probably carrying a couple of extra pounds and settling into retirement. How blessed am I!
In the meantime today is reveal day for the Cake Slice Bakers. From our current book, Southern Living, The Southern Cake Book I’ve chosen the mini Buttermilk Glazed Mini Fig Cakes. The little lovelies are baked in a muffin tin, and doused with a buttermilk glaze that is my new favorite. They are topped with a vanilla hard sauce which in reality is a thick vanilla butter cream, a slice of fig and a sprig of rosemary. This time of year it’s difficult to find fresh figs so I resorted to dried ones, not as pretty but I had to work with what I could find. I was not feeling the rosemary at all, until I tried it. It’s not something I would use on a regular basis but combined with the fig it wasn’t bad at all. For sure it makes a cute presentation.
These cakes are very moist and the fig preserves in the batter impart a subtle flavor which is just enough combined with the fig on top. They come together in less than twenty minutes which is great this time of year. Here is the link to the recipe at the Southern Living site. http://www.southernliving.com/food/holidays-occasions/thanksgiving-dessert-recipes/buttermilk-glazed-mini-fig-cakes-vanilla-hard-sauce-recipe
My fellow bakers are also burning the candles at both ends as you are as well, and I’m sure they would be delighted if you checked out their offerings for this month.
I’ve got a hot date with Pandora and some wrapping paper, talk to you later!