Dessert Diaries: Bake Shoppe| Wedding Cake Shoppe

Dessert Diaries: Bake Shoppe| Wedding Cake Shoppe

Dessert Diaries: Bake Shoppe| Wedding Cake Shoppe

Location: 859 College Street
Phone: 416-916-2253
Hours: Mon: Closed, Tues – Fri : 12-8, Sat: 11-8 Sun: 12-6

On my way out for a night on the town I found myself walking through a new neighbourhood of Toronto I haven’t found myself in before-Dufferin Grove. Now I have driven past here before; but walking around is a whole different story. Of course I managed to find a unique bakery and me being me I had to make a quick pit stop.

When I entered the Bake Shoppe it was quiet but beautiful and inviting. There was this amazing garden wedding cake wall of cakes that was beautiful and attention grabbing. I checked out the baked selections and asked associate what she would recommend. I already knew what caught my eye; but sometimes I just like to know what others like to enjoy. Tonight I chose the homemade pop tart – a buttery pastry filled with Kitten & Bear blackberry jam; that is also sold by the jar for around $12. I kept looking around and I saw Hip Hop Sugar Cookies – I saw Biggie, TuPac Snoop and then Drake. It was a hard choice; but I will always default to a fellow Canadian first so Drake it was. I couldn’t help but sing “Hotline Bling” while I selected by cookie and laugh to myself. Both items go for around $3.50 and were a packaged well; so I knew they would last the night and not get damaged. The homemade pop tart has been on my to make list for a while and this one tasted amazing; the sweet and seedy blackberry jam complimented the soft and flaky quality of the pop tart. The sugar cookie looked so coolI didn’t even want to eat; but it was perfect. Other items on hand were homemade passion flakies, pecan squares, bourbon smore squares – toasted to order, brownies, bars, cookies, marshmallows, cakes, cupcakes, milkshakes and other and other drinks. When I’m in the area again I will be back to try other menu items.




Creamy Mustard Herb Pan Gravy

Creamy Mustard Herb Gravy - Candy Coated Culinista

Creamy Mustard Herb Gravy – Candy Coated Culinista

If you’re tired of the usual brown gravy with your Thanksgiving and Christmas dinner then this is a great recipe for you. A cream based gravy has never touched my lips before this recipe; but after today my mind has been changed for the better.

Yield/Serving: 6-8
Prep Time: 5 min.
Cook Time: 10 – 15 min.
Difficulty level is: Easy

Slightly altered from Longos Experience

• Turkey pan drippings
• 2 tbsp butter
• 2 tbsp vegetable oil
• ½ small onion, chopped
• 2 tbsp all-purpose flour
• 2 tbsp Dijon mustard
• 1 ¼ cup vegetable broth
• ¼ cup heavy cream
• 1 tsp basil
• ½ tsp oregano
• ¼ cup fresh parsley, finely chopped
• Sea salt, to taste
• Black pepper, to taste

1. Melt butter in a saucepan over medium-high heat.
2. Add onion and sauté until golden.
3. Whisk in flour and mustard.
4. Pour in vegetable broth, cream, basil and oregano and bring to a boil.
5. Simmer for 10 minutes, stirring often.
6. Remove from heat and add parsley, salt and pepper.
7. Serve.

Please Enjoy

My thoughts
This is the first cream based and white gravy I have made as I am not a fan of cream based gravy. This recipe has changed my mind and I think a creamed based gravy will be made once and awhile now.

Chunky Apple Cranberry Chutney

Cranberry Apple Chutney - Candy Coated Culinista

Cranberry Apple Chutney – Candy Coated Culinista

Sometimes I wonder how vegetarians get through the holidays like, Thanksgiving, Christmas and Easter where the main focus is a big piece of protein. This is also the time where there probably is the most side dish options thank can build up a full meal, but still center stage is well let’s face it that protein. I saw this recipe in a Longos in-store magazine and altered it from being non-vegetarian to vegetarian. To me there is no reason why the sides can’t at least be all meat and animal by products free right.

Yield/Serving: 6- 8
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Slightly altered from Longos Experience

• 1 tbsp vegetable margarine
• 1 large apple, peeled and chopped
• ¼ cup red onion, chopped
• 2 garlic cloves, minced
• 1 cups fresh or frozen cranberries
• 1/2 cup vegetable broth
• 2 tbsp pure maple syrup
• 1 tbsp cider vinegar
• Sea salt, to taste
• Black pepper, to taste
• Zest from one orange, fresh

1. Over medium-high heat melt butter in a saucepan.
2. Add in apples and onions and sauté for 8 to 10 minutes until golden.
3. Add in the cranberries, garlic, broth, maple syrup, cider vinegar, salt and pepper.
4. Bring mixture to a simmer until slightly thickened, 7 to 8 minutes.
5. Grate in orange zest
6. Serve.

Please Enjoy

My thoughts
This is was a very delicious cranberry sauce. I found it to taste more savoury than the other cranberry sauces I have had around Thanksgiving and Christmas.

Banana Carrot Apple Bread

Banana Carrot Apple Bread - Candy Coated Culinista

Banana Carrot Apple Bread – Candy Coated Culinista

I have been craving my super moist carrot cake; but as per my usual I hate repeating recipes over. This means I’m putting a spin on it with bananas.

Prep Time: 1 hour
Cook Time: 55 min.
Difficulty level is: Medium

• 2 cups all purpose flour
• 1 tsp baking soda
• ½ tsp sea salt
• ½ tsp ground cloves
• ½ tsp nutmeg
• ½ tsp cinnamon
• ½ tsp ginger
• 1 cup mashed bananas ( 3 ripe bananas)
• ¼ cup fresh applesauce (1 red delicious & 1/3 cup water – blended)
• ½ cup golden brown sugar
• 1/3 cup vegetable oil
• 2 eggs
• ¾ tsp vanilla bean paste
• 2 cups grated carrots (4 carrots)

1. Preheat oven to 350°F.
2. Spray a pan with vegetable oil spray.
3. In an electric mixer bowl whisk together the flour, baking soda, salt, cloves, nutmeg, cinnamon and ginger.
4. In a medium sized bowl whisk together the bananas, applesauce, brown sugar, vegetable oil, eggs and vanilla paste.
5. Add wet ingredients into the electric mixer at medium-low speed alternating with the carrots until just combined.
6. Pour the batter into the prepared pan and bake for 55 minutes or until a cake tester inserted comes out clean.
7. Let cool in pan for 10 minutes and then remove from baking pan and let cool on a cooling rack.

Please Enjoy

My thoughts
I finally got to grate some carrots using a proper grater; it made my life easy for sure. My arm still hurt but it was much easier which I was thankful for. I love making breads; but I always forget that the prep time is so much longer than cake for me. An hour into prepping and I was even saying to myself how long have been prepping. This cake was so moist I had to double check the doneness of it. It indeed was fully baked it was just that moist and dense. I could taste the different spices and it wasn’t sweet at all. My taste testers loved it and were very happy I thought of them and brought and saved them some bread. Even one taster that isn’t keen on fruits and veg in their baked goods even eagerly asked my to save a slice and it was enjoyed.

Lemony Letdown: Thyme Lemon Shortbread

Lemony Letdown: Thyme Lemon Shortbread- Candy Coated Culinista

Lemony Letdown: Thyme Lemon Shortbread- Candy Coated Culinista

I gave this recipe too many chances already and then I called it a day when it just looked like a cookie and not a shortbread.

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• ¼ tsp fleur de sel
• Freshly grated lemon zest, from one lemon
• 2 tsp finely chopped fresh thyme
• ½ cup unsalted butter at room temperature
• 1 extra large egg, lightly beaten
• 2 extra large egg yolks
• 1 tbsp coarse sea salt (that special salt I have) Maldon

1. In a medium size bowl, stir flour, sugar, salt, lemon zest and thyme.
2. Using your fingertips, massage the butter into the dry ingredients until a coarse crumbly mixture forms.
3. In a separate bowl, gently whisk in the egg and egg yolks and reserve 1 tablespoon of the egg mixture for brushing.
4. Make a well in the centre of the flour and add in the egg mixture and blend with your hands until the dough comes together. Don’t knead. The dough will look crumbly.
5. Turn the dough out onto a lightly floured surface and now knead just until everything sticks together.
6. Please dough into a square and wrap in plastic film and refrigerate for 30 minutes.
7. Pre-heat oven to 350°F.
8. Spray the pan with non-stick spray.
9. Place dough in the pan and gently press down.
10. Bake in centre of oven for 20 minutes, or until top is golden brown.
11. Serve.

• Making shortbread by hand results in a much better shortbread than using a mixer.
• If you don’t have a shortbread pan – Form dough into a log and chill in fridge for one to two hours and slice into ¼” rounds.
• Store cookies in an airtight container at room temperature for up to one week.

Please Enjoy

My thoughts

I still couldn’t get the shortbread to look right. I have made shortbread before and it turned out fine. I’m not sure if it’s the pan throwing off the recipe as it needs a longer time to crisp up or it this recipe. Also I have never seen eggs in a shortbread recipe before and maybe that’s what it was. I was expecting that crispy cookie while this was not.

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