Gingerbread Icebox Cake

"IT'S SNOWING!" Kendra yelled running over to the window.
The customers in the cafe all turned their heads to watch soft flakes of snow settle onto the ground.
"Well I'm not surprised with all the cold weather we've been having lately," Stella said as she turned up the thermostat.
"I'm gonna go build a snowman!" Kendra said running out the door.
Kevin chuckled, "Good luck with that."

Suddenly Zoe came out from behind the counter holding a large cake and belting out Happy Birthday.
"My goodness is that for me?" Stella exclaimed as Zoe placed the cake in front of her.
"Well it is your birthday is it not?"
Stella blew out the candles, cut the cake and Zoe handed it out to everyone sitting in the cafe.
"Wow! This is amazing! What is it?"asked Stella.
"It's a gingerbread cake! Layers of small gingerbread cookies in between whip cream. It's quite tasty if I may say so myself."
"Yes! Yes it is!" Stella laughed taking another bite.
The cake was polished off quickly, delighted customers congratulating Stella on her birthday, and Zoe on her lovely cake.

The door of the cafe suddenly opened and a woman entered wearing tall black pumps adorned with silver spikes, a long black trench coat and faux alligator skin pants. Her hair was dyed so blonde it looked as if she had been sitting in the sun far too long. She walked over to the counter with a click in her step as her heels hit the hardwood.
"A caramel latte. Extra hot but not too hot. Make it soy and make it quick." Texting as she spoke.
 A minute later Stella handed her the hot drink, "Will that be all?"
Taking a sip the lady exclaimed,
"This isn't what I asked for."
"It's a caramel latte just like you asked for. Extra hot but not too hot and made with soy," Stella replied.
"Well I want a new one. Make it quick."
Stella sighed, her patience wearing thin as she handed the lady a new drink.
"Still not as good as Starbucks, but it will have to do," the lady pouted reaching for her wallet.
"Now will that be all?" Stella sighed. Comparing Starbucks to her cafe was like comparing a crow to a chickadee. A nuisance who steals all your food. Or business in this case.
"What's that?" The lady said pointing a perfectly manicured finger to the cake.
"Gingerbread cake, my daughter made it for my birthday. Would you like a piece?"
"Is it dairy free?"
"No I'm afraid its not."
"You're daughter made it did she?"
"Yes, but she's quite a good baker and she,"
"Fine then. Make it quick, I'm a busy gal." interrupted the lady, still looking at her phone.
Stella nervously handed her the cake, praying she wouldn't complain, and secretly that she'd leave soon.
Grabbing the fork and taking a bite the lady smiled,
"Now this is much better than Starbucks. This snow however, is not. I'm sure glad I'm going to Maui this Christmas."
With a click of her heels the lady was gone, and Stella chuckled shaking her head.
"Mom! She liked my cake!" Zoe said, mouth agape.
"Yes. Yes she did."


Gingerbread Icebox Cake -adapted from Martha Stewart

1 recipe Molasses-Gingerbread dough (below)
3 cups heavy cream
1/4 cup confectioner's sugar
1 teaspoon pure vanilla extract.

1. Preheat  oven to 350 degrees. On a generously floured piece of parchment, roll dough quite thinly. Brush off excess flour.
2. Using a 2 3/8 inch flutted cutter, cut out at least 42 cookies. Transfer to parchment-lined baking sheets.
3. Bake cookies for 5 minutes. Remove from oven, and tap them firmly on counter to flatten cookies.
Return to oven, rotating sheets, and bake until cookies are set and edges have darkened, about 5 minutes. Let cool on wire racks.
4. Beat cream, sugar, and vanilla just until stiff peaks form. Arrange 7 cookies in a circle on a cake stand or serving plate (cookies should be touching one another). Place 1 cookie in the center. Carefully spread a layer of whipped cream evenly over the cookies, leaving a bit of a cookie border. Repeat making 5 more layers each of cookies and whipped cream. Refrigerate at least 1 hour or overnight before serving. (The cookies will be softened enough to slice through like cake)

Molasses-Gingerbread Dough

2 3/4 cups of all-purpose flour
1/2 tsp baking soda
3/4 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
3/4 tsp ground cloves
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, room temperature
1/2 cup packed brown sugar
1 large egg
3/4 cup unsulfured molasses

1. Whisk together flour, baking soda, salt and spices in a medium bowl.
2. Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, and beat well. Add molasses, and reduce speed to low. Gradually add the flour mixture, and beat til just combined.
3. Divide dough into 2 portions and wrap each in plastic. Refrigerate 1 hour.

*Tip: Making the cookies the day before, and assembling cake the day after makes this delicious cake a lot easier!

Written by Emma, photo by Rebecca

Carrot Ginger Soup with Zucchini Cheddar Bread

 The first week of September has been hot, like August. Stella's customers aren't sure whether to order hot coffee or iced coffee. Everyone knows this weather cannot last, and are reluctant to let the summer go, but the calendar says fall is just around the corner, and beyond that, winter. The school kids are eager to wear their new school clothes but fuzzy sweaters, crisp blue jeans, and the latest boot styles will have to wait a bit longer in the closets around town. Stella's daughters, Zoe and Kendra are still wearing their summer dresses, shorts and skirts to school, along with their friends and classmates.

Stella knows from experience that even though the weather says 'salads and cold sandwiches', the human subconscious, especially in Canada, begins to turn naturally to comfort food as soon as the routines of fall resume. Although the thermometer outside will climb to 30 degrees this afternoon, many of her customers, particularly the elderly couple who come for lunch most Fridays, will be after soup with a side of warm bread.

So, this morning, Stella is making a pot of her famous Carrot Ginger Soup. Today's special will be the soup with a generous slice of Zucchini Cheddar bread. When it is time for her break, however, she'll be having a salad.

Carrot Ginger Soup - adapted from The Moosewood Cookbook 
serves 4-5

Bring to a boil:

2 lbs total of  a mixture of mostly carrots with either sweet potato or butternut squash, peeled and chopped
4 cups stock (or hot water with vegetable broth cubes added)
1 1/2 tsp. salt
1-2 medium potatoes, peeled and chopped

Cover and simmer 12-15 minutes. Let cool a bit.

Saute in 3-4 Tbps. butter (or coconut oil) with a little salt, until onions are clear and tender:

1 cup chopped onion
1-2 cloves crushed garlic
1/3 cup chopped cashews or almonds
1 Tbsp grated ginger root - added just before the onions are finished cooking

Puree everything together in a blender until smooth, in batches if necessary. Return the puree to the pot and whisk in one of the following:

1/4 cup of either: coconut milk, yogurt and a tsp honey, or milk

Reheat soup gently, stirring often

Zucchini Cheddar Bread - from Joy of Cooking 

Position a rack in the center of the oven. Preheat the oven to 350 degrees F. Grease a 9 by 5-inch loaf pan.
Whisk together thoroughly in a large bowl:
     3 cups all purpose flour (or half and half whole wheat like we have done here)
     4 teaspoons baking powder
     1 teaspoon salt
     1/2 teaspoon baking soda
Add and toss to separate and coat with flour:
     1 cup coarsely shredded zucchini 
     3/4 cup shredded sharp cheddar cheese
     3 tablespoons chopped fresh parsley 
     1 tablespoon snipped fresh dill, or 2 tablespoons dried
Whisk together in another bowl:
     2 large eggs
     1 cup buttermilk
     4 tablespoons (1/2 stick) warm melted unsalted butter or vegetable oil
Add to the flour mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool in pan on a rack for 5-10 minutes before unmolding to cool completely on the rack.