Smashing Pumpkins

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Behind the counter, a league of baking beauties were working away. Their creations embodied their passions: baking and design. A woman emerged from the back – Karen – and shook my hand. I felt the icing leave her hand and attach itself to mine. 

The transformation was complete: I had stepped into Wendy’s bedroom, and Tinkerbelle was nearby, Peter Pan giving her a thimble. The French renaissance furniture, the soft, lulling music, and the scent of sugar masked reality. 

Thimblecakes  is Bank Street’s allergen-free bakery, catering to celiacs, diabetics, vegans, and the regular. And business has been good.  

“People come in and they just need time to figure out what they want,” says Karen. “The average person is excited and overwhelmed with how much we have to offer.”

Thimblecakes Storefront.

The owner, Wendy, is a huge environmentalist. Everything is recyclable, and if possible, all food is sourced locally and organically. She wants her beliefs coming through.

Behind the Counter.

‘Tis the season for all things pumpkin, and Thimblecakes has their fair share of squash love. Today we will attempt to recreate the Gluten-free Pumpkin Scone.

Difficulty Level: 6

Mild Prep work. Can you mix things? Yes? Good!

Step One: Pumpkin Carving

Get yourself a baby pumpkin. They’re also called “pie pumpkins”.

Cut it open, throw its entrails into a bowl if you want to roast the seeds later. They're full of healthy fats and protein!

Halve it, glaze it with olive oil, and place it on a baking tray. Into the oven for about 40 minutes at 350F, or until it’s soft when poked by a fork.

Take it out, turn off the oven, and let it cool for about a half hour. Using a spoon, scoop the squash out of its skin and measure out 1 cup. That’s all you need. You can use the rest for soup or pie.

Step Two: Mixer

Combine:

  • ½ cup brown sugar
  • 4 tbsp butter
  • 3 tbsp coconut cream (or more butter)

Mash it together really well.

Add:

  • ½ cup milk
  • 1 ¾ cup gluten free flour blend
  • Dash salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Dash: Cinnamon, nutmeg and allspice
  • 1 cup pumpkin, cooked

Mix it all together. Lightly flour a surface and shape it into a circle. Cut it into 6 – 8 triangle pieces. Place it onto the baking tray and bake for 15 – 20 minutes at 350F. Enjoy!

Scones!

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Sanja Valentina Cimesa

 Val is an aspiring editor and loves all things creative. She splits her time between kitchen shenanigans,  painting surrealist pieces, and being an active member of the alternative model community. She travels often with her bicycle, Charlotte.

She has been featured in Snap Oshawa, Carleton University’s Self Defense Ad campaign and Farm Boy’s Recipe section.

Connect with me: Facebook. Twitter. Model Mayhem.

Blogs I follow: Chocolate Covered Katie. Oh She Glows. Cooking Comically. 

A Town Called Nanaimo.

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Hello, and welcome to my nook of the internet. This blog will contain my undocumented love for all things sweet, interviews with Ottawa’s local businesses, and my take on their desserts. 

Fun facts:

  • I love desserts. 
  • I frequent local bakeries and dessert shops in hopes of finding something new. 
  • These sugary pieces of heaven are often devoured in less than five minutes. 
  • I’d like to think that they find a way to escape my grasp.

Why do all desserts leave me? 

Today's focus: Mandi Loo. She is the owner of Ottawa’s first commercial vegan bakery, Auntie Loo’s Treats. She created these pieces of perfection.

Auntie Loo's Nanaimo Bars.

They probably have their own cult following. 

I tried to recreate this little gem at home. The base was the most challenging part. I needed to find something that complemented everything else. Two amazing moments occurred in my kitchen: I found out how to make chocolate bars, and I also rediscovered my long lost icing recipe. 

 

To be noted: cookie dough is a wonderful base for this.

I have not attempted to create a non-vegan recipe, so I cannot vouch for the results. You should be able to substitute the non-vegan equivalent(s). Use your own discretion with taste and texture.

Let us begin.

 

Difficulty level: 4.

You melt stuff. Attempt to not eat all of the icing. Also, knowledge of freezing things is required.

 

 Bottom Layer:

Grease an 8x8 glass baking dish. Grab a large mixing bowl.

Add:

  • ¼ cup cocoa powder
  • ½ cup oats
  • ⅓ cup ground almonds
  • ¼ tsp baking soda
  • ¼ cup sugar
  • ¼ cup coconut oil
  • 2 tbsp water
  • Dash of vanilla extract
  • Dash of salt

Mix thoroughly. Spread it evenly into the baking dish.

 

Middle Layer:

Grab another bowl and a sturdy fork or hand mixer.

Toss in:

  • ½ cup vegan butter
  • 2 tbsp coconut milk
  • 1 tbsp vanilla extract
  • 2 cups icing/confectioner’s sugar

Mash things until they’re smooth and whipped. Taste it. Does it taste awesome? Yes? Good.

Spread it across the cookie layer. Cover it and throw it into the freezer for half an hour.

 

Top Layer:

Grab a small saucepan. Throw the following into it, and melt:

  • 6 blocks Baker’s chocolate, 100% cocoa
  • 1 tbsp coconut butter
  • 4 tbsp cocoa butter (optional)

Pour it over the other layers, and return it to the freezer for 45 minutes.

After several bent forks, I managed to find a knife to cut out this little square. 

 Sink in, and enjoy!

me_SQUARE.jpg

Sanja Valentina Cimesa

Val is an aspiring editor and loves all things creative. She splits her time between kitchen shenanigans,  painting surrealist pieces, and being an active member of the alternative model community. She travels often with her bicycle, Charlotte.

She has been featured in Snap Oshawa, Carleton University’s Self Defense Ad campaign and Farm Boy’s Recipe section.

Connect with me: Facebook. Twitter. Model Mayhem.

 

Blogs I follow: Chocolate Covered Katie. Oh She Glows. Cooking Comically.