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Perfecting Pastries is a fun and intensive baking program built to engage any child or teen with a passion for the sweet side of life. From quick bread to confectionery, your chef-to-be will transform their baking skills and gain an unparalleled learning experience from our passionate and experienced pastry chefs and culinary professionals. Each week we will focus on new foundational techniques and pastry theories. Recipes will increase in difficulty as the program proceeds, ending off with a showpiece creation that will make your entire family proud. Leaving the program, our pastry-chefs-to-be will be equipped with a wide range of baking techniques, scientific knowledge, and of course, the practical experience needed to recreate our recipes time and time again. Beginners are welcome with 1:1 parental support at all times. Difficulty Level: Moderate – Advanced (Adult support required for beginners) Pre-Summer Menu Sneak Peek (ALL NEW):    Mini Blueberry Scones with Vanilla Glaze No-Bake Cookies and Cream Cheesecake Bars  Peach Pie Crumble Squares  Angel Food Cake Swiss Roll with Meringue Flower Accents and Vanilla Berry Buttercream    Electric mixer with paddle, whisk and hook attachments & piping bags required (feel free to reach out for recommendations on where to purchase)  

Foodie Families is a course meant to engage every member of your family! Built to help families learn new recipes, skills, and expand their pallets, this course is an exciting opportunity for your family to connect over food. Each week our experienced chefs will share industry tips, tricks and knowledge and as they guide your family through our nutritious, delicious and out-of-the-box recipes. At Rooks to Cooks we believe there is no better place to build relationships than in the kitchen. Join us for this fun, educational and deliciously transformative course! Beginners are of course welcome with 1:1 parental support at all times, and a minimum of 2 skilled participants are recommended to maintain a manageable level of intensity. Difficulty Level: Moderate  Pre-Summer Term Menu Sneak Peek (ALL NEW):  Baked Fish and Chips with Homemade Tartar Sauce and a Side Arugula Salad  Crispy Sweet Chilli Chicken or Tofu with Jasmin Rice and Soy Braised Bok Choy  Pan Seared Sirloin or Portobello Steak with a Caramelized Onion Jus and Roasted Veggie Medley  Summer Term (July & August) coming soon… VEGETARIAN AND GLUTEN-FREE SUBSTITUTES AVAILABLE FOR ALL RECIPES 

Delectable Dinners is the best of both worlds! A fun after-school program designed to teach your child fundamental life and cooking skills, AND a fantastic opportunity to get dinner prep completed by none other than your budding chef! In each class your child will learn to cook a nutritious and delicious meal to be proud of, ready just in time for dinner!  All recipes have been carefully selected to optimize hands-on practice of fundamental culinary skills, including knife skills, pan work, oven master, and more! Our experienced chef instructor will be there every step of the way, guiding the class through the recipe, answering questions, and offering support as your child learns an array of new skills. What better way to keep them busy, engaged and learning, while feeding the whole fam at the same time!? Join us for our most delicious program yet. Delectable Dinners will be the night of the week the whole family looks forward to! Beginners are welcome with 1:1 parental support at all times.   Difficulty Level: Moderate – Advanced (Adult support required for beginners)      Pre-Summer Menu Sneak Peek (ALL NEW): Homemade Artisanal Sushi with Steamed Edamame Beans (Crispy Teriyaki Tofu or Chicken Maki & Roasted Sweet Potato Avocado Rolls) Homemade Lasagna with a Side Lemon Parmesan Salad  Chicken or Chickpea Shawarma Wraps with Zesty Garlic Yogurt Sauce and a Side Lemon Salad  

After countless requests from our community, Rooks to Cooks is pleased to release our newest and most innovative program to date, Summer Sweets! While being the BEST gluten-free and vegan pastry course of its kind, Summer Sweets teaches various baking techniques and theoretical pastry knowledge, all while debunking any myths that gluten-free and vegan baking is inferior (spoiler alert, it’s NOT!). As a progressive course, each week will get more intensive and challenging, making it perfect for all students with a passion for the culinary arts and hunger to expand their skills and recipe repertoire. Beginners are welcome with 1:1 parental support at all times. Although this course is 100% gluten-free and vegan, it is highly recommended for all students, regardless of their dietary restrictions. Don’t miss out on our summer menu and secure your child’s spot today! Difficulty Level: Moderate (Adult support recommended for beginners) Menu Sneak Peek (ALL NEW):  Chocolate Chip Cookie Dough Truffles  Strawberry Shortcake Trifle  Maple Walnut Butter Tarts  Funfetti Cupcakes with Vanilla Buttercream    NUT FREE ALTERNATIVES AVAILABLE. FOOD PROCESSOR REQUIRED.

The Breakfast Club is your child’s ticket to mastering the foundations and preparation of breakfast foods. Eggs shmegs! The Breakfast Club is here to kick your traditional breakfast foods up a notch, educate on the wonderful world of breakfast cookery, and start your child’s day off right. Each week our exclusive Breakfast Club students will come together to learn and prepare new nutritious and delicious sweet and savoury breakfast recipes that will inspire and encourage independence and self-sufficiency. At the end of each class, your child will serve up a gourmet breakfast/brunch for the entire family. What better way than to kick start your day than with our most innovative and delicious program yet! First time registrants are encouraged to enrol in Menu A prior to Menu B for an optimal learning experience. Difficulty Level: Easy – Moderate (Adult support required for beginners)   Pre-Summer Term Menu Sneak Peek (ALL NEW):  Oatmeal Pancakes with Blueberry Compote and Whipped Cream  Open-Faced Poached Egg Breakfast Sandwich on a Homemade Savoury Scone   Peach and Cream French Toast Casserole with Orange Zested Greek Yogurt Topping     VEGETARIAN SUBSTITUTIONS AVAILABLE FOR ALL RECIPES GF SUBS FOR ALL POSSIBLE RECIPES

Can’t decide between a sweet treat or a savoury snack? With our Sweet & Savoury Snacks program, there’s no need to choose a side. During this 6 week course, your child will learn fundamental cooking and baking techniques, proper knife skills and diverse cooking methods, as they prepare new sweet and savoury dishes each week! This course was developed to help youth of all ages build their independence and self-sufficiency, while teaching them to view food as fuel for their bodies, and how to take control of their personal nutrition. All the recipes featured were collaborated on by Holistic Nutritionist Hailey Malkin and are exceptionally balanced, nutritionally optimal and of course incredibly delicious! Following their participation, not only will they have gained practical cooking and baking skills, they will also leave with a new mindset, passion for their personal nutrition and the skills to cook for themselves (and even you!).  Each week we will alternate between a sweet and savoury recipe. This course is perfect for budding chefs of all ages and skill levels looking to add to their recipe repertoire. Don’t miss out and secure your child’s spot today! Difficulty Level: Easy (Beginners welcome with little to no parental support)  Pre-Summer Term Menu Sneak Peek:  Crispy Cauliflower Bites with a Creamy Buffalo Dipping Sauce   Chocolate Coconut Bars and Granola Bites  Rainbow Fresh Rolls with Sweet and Salty Dipping Sauce  Fudgy Black Bean Brownies Topped with Chocolate Ganache and Toasted Nuts or Seeds  VEGETARIAN SUBSTITUTIONS AVAILABLE FOR ALL RECIPES GF SUBS FOR ALL POSSIBLE RECIPES

Learn how to bake this delicious French pastry at home! Choux pastry is one of the most popular French pastry. This batter is used to make Eclairs, Cream puff, Paris Brest, Croquembouche, and more! Join me in this baking workshop and I'll demonstrate step by step how to create Cream Puff au craquelin filled with an Earl Grey pastry cream! This is a 2 hour online workshop. The recipe card and Zoom conferencing link will be sent to you via email 5 days before the event. See you online!

Learn how to make Montreal style bagels at home! Join me in this online workshop and learn how to make Montreal style bagels in the comfort of your own kitchen! In this class, you'll learn how to make the dough for regular and cinnamon raising bagels, how to shape bagels, do a maple syrup bath, and bake the bagels! Please note that there will be a quick break in the middle of the workshop to let the dough rise. This workshop will be held online via Zoom. The recipe card and Zoom link will be emailed to registered participants 5 days before the workshop! See you there!

Does your child love to cook? Or do they have a curiosity and desire to help while you’re in the kitchen? Then sign them up for Kitchen 2.0. Presenter, Laura Carbonneau will share valuable cooking skills that build confidence in the kitchen while making delicious and nutritious foods. Children will learn everything from measuring and knife skills to various cooking techniques and garnishing. This class will teach you new skills, create delicious food, and be tons of fun. This event is free, but registration is required. Registrants will receive the recipe, shopping list, and supply list prior to the class. This series is designed for students in grades 3 – 12, but it’s recommended that children in grades 3 – 5 have adult supervision.   About the presenter Laura Carbonneau is the Marketing and Outreach Manager for Food Connects in Brattleboro, VT. Born and raised in the Monadnock Region, she has developed a deep-seated passion for food. Laura has spent the past six summers developing and teaching a series of cooking classes through MoCo Arts’ Creative Art. This past summer, she adapted the curriculum for online learning.

Learn how to make a banana fosters pie from Toronto's New Pie Company! This pie is highly sought after. In case you missed our May 1st pie drop, you can make your own Banana Fosters pie at home. Shiela, New Pie's head baker will be teaching you her signature black cocoa powder pie crust and guide you step by step in making this delicious and unique pie. This workshop is hosted via Zoom. The recipe card and Zoom link will be emailed 5 days before the event. See you then!

Learn how to make bakery style cinnamon buns in this workshop! Have you every walked past a bakery and saw/smell the decadence of their cinnamon buns? In this workshop, I'll be teaching you how to make extra large, bakery style cinnamon buns! Participants will learn how to make the fluffiest dough from scratch, my signature cardamom cinnamon filling, and two types of toppings - cream cheese frosting and sticky brown butter brown sugar frosting! This is a live online workshop via Zoom. Recipe cards and Zoom link will be sent 5 days before the event. See you there!

Learn how to make Fluffy Japanese Cheesecake from scratch at home! Japanese Cheesecake is a fun dessert to eat because of how fluffy this cake looks. This height and texture is achieved by the egg whites and the very technical way the cheesecake is baked. Don't worry, I will guide you step by step how to make the batter as well as how to make this delicious dessert. You will be an expert in no time! This online workshop is 1.5 hours long and is hosted via Zoom conference. The recipe card and conference link will be sent shortly after registration. The tools and ingredients we will be using can be found below. Ingredients: Cream Cheese Cake Flour Eggs Sugar Heavy Cream   Tools: Electric mixer Double Broiler Bowls and spatula A 9 inch cake pan with a removable bottom A baking sheet Parchment Paper Your stove and oven

Learn how to make soft pretzels from scratch at home! Whether you're a savoury or cinnamon sugar type of pretzel lover, you will enjoy this workshop! I will be teaching you how to make 3 types of soft pretzel from scratch - cinnamon sugar, salted, and cheese stuffed! We'll make the dough together, I'll teach you how to do the iconic pretzel braid, we'll blanch our pretzels together and bake it. You'll be amazed at how enjoyable it is to make these treats at home. This workshop will be held online via Zoom and is accessible worldwide. You'll just need a laptop or an Ipad to join. The recipe cards and Zoom link will be sent to registered participants 5 days before the workshop. If you have any questions, please email me at hello@shielas.ca See you then!

Learn how to make dainty French Macarons from scratch at home! French Macarons are undoubtedly one of the most elegant and priciest cookies. The steep price tag is due to the fact that these small treats are typically difficult to make. But don't worry because in this workshop, I will be teaching you step by step how to make macarons successfully at home! I will be guiding you through each phase and leave you confident in your baking abilities! This is a 2 hour online workshop. The recipe card and Zoom conferencing link will be sent to you via email 5 days before the event but I've included the ingredients and tools we'll be using below. Ingredients: Almond Meal (no skin) Egg Whites Icing Sugar Granulated Sugar Gel colour Chocolate Heavy Cream   Tools you'll need: Electric mixer Bowls and spatula Pipe bag or ziplock bag. Cookie sheet with parchment paper A small sauce pan A strainer/sieve Your oven

Learn how to make a Clafoutis Pie in this workshop! Join Shiela, Head Baker at New Pie Co in this online workshop and learn how to make her signature Blueberry Clafoutis pie in a Lemon Poppy Seed Butter crust! Shiela will be teaching participants her techniques in creating dreamy pies, incredibly flaky crusts and her rules on how to pie-fy anything! This is a live online workshop via Zoom. The recipe card and Zoom link will be emailed 5 days before the event. Ingredients are not included. See you there!

Learn how to make delicious Portuguese Custard Tarts (Pastel de Nata) from scratch at home! Portuguese Custard tarts (pastel de nata) is a popular treat not only in Portugal but all over the world! Traditionally made with puff pastry crust and an egg and milk based filling, these tarts are perfect for breakfast or dessert. Join me online and learn how to bake these tarts at home. I'll be teaching you how to make the puff pastry crust from scratch and of course the unforgettable filling. No need for fancy, pans - you'll be able to make copycats at home using your muffin pan! This is a 2 hour hour online workshop hosted via Zoom. The Zoom link and recipe card will be sent 5 days before the workshop. A recording will also be sent to participants after the workshop. The list of ingredients and tools can be found below. Ingredients: Flour Butter Eggs Milk Cinnamon Stick Sugar   Tools: Muffin Pan Rolling Pin and a Knife Bowls and Spatula A Pot Your Stove and Oven

Make a 5 Layer Earth Cake to celebrate Earth Day! Vanilla, Cookies & Cream, Walnut, Carrot, and Chocolate cake layers make up this tasty terrain! Makes 5 cakes THINGS YOU'LL NEED Vanilla AND Cookies & Cream Cakes Makes 2 different cakes 2 cups crushed chocolate sandwich cookies (Oreos) 1½ cups sugar 2 cups all purpose flour ¾ cup + 2 tablespoons whole milk ¼ cup vegetable shortening ½ cup salted butter 2 teaspoons baking powder ¼ teaspoon salt 5 egg whites 2 teaspoons vanilla extract ¼ teaspoon almond extract Walnut Cake ¾ cup + 2 tablespoons all purpose flour 6 tablespoons ground walnuts ½ cup sugar 6 tablespoons buttermilk 1 egg 2 tablespoons shortening 2 tablespoons salted butter 1 teaspoon vanilla extract 1 pinch salt ½ teaspoon baking soda 2 cups walnut halves and pieces 3 tablespoons dark corn syrup 2 tablespoons brown sugar Carrot Cake ¾ cup and 2 tablespoons all purpose flour 3 cups shredded carrots 1 cup brown sugar 6 tablespoons melted butter 1 egg 1 teaspoon ground cinnamon ½ teaspoon vanilla extract ¾ teaspoon baking powder ½ teaspoon salt Pinch of nutmeg ¼ teaspoon baking soda Chocolate Cake ¾ cup and 2 tablespoons all purpose flour ½ cup cocoa powder ¾ cup sugar ½ cup milk ½ cup water ¾ teaspoon baking soda ¾ teaspoon vanilla extract ½ teaspoon salt 1 teaspoon baking powder ¼ cup vegetable oil 1 egg Equipment 5 mixing bowls Electric hand mixer Spatula 5 round baking pans, sprayed and lined with parchment Cake leveler Cake plate Cake turn table Decorating bags Spatula Grass decorating tip Decoration Chocolate frosting Carmel frosting Buttercream frosting Green food coloring  LET'S GET STARTED! Vanilla AND Cookies & Cream Cakes Makes 2 different cakes Preheat oven to 350ºF. In a mixing bowl, whisk flour, baking powder, and salt until well combined. In another bowl, use a hand mixer to combine butter, shortening, and sugar until light and fluffy. Add half of the egg whites to the butter mixture and mix well and scrape down the sides. Add the rest of the egg whites and mix again. Mix in the vanilla and almond extracts. In a large mixing bowl, alternate between adding the dry ingredients and the milk to the wet mixture (1/3 dry, mix, 1/2 milk, mix, etc.) Grease 2 pans and line them with parchment. Pour crushed cookies into one of the pans and spread out to form the bottom of the cake. Pour half of the batter into each pan. Gently tap the pan with cookies on the counter a few times to settle. Bake both cakes for 30 to 45 minutes. Walnut Cake Whisk together flour, ground walnuts, baking soda, salt. In another bowl, cream together butter, sugar, and shortening. Add an egg and vanilla extract and mix again. In a large mixing bowl, alternate between adding the dry ingredients and the milk to the wet mixture (1/3 dry, mix, 1/2 milk, mix, etc.) Spread walnuts evenly into the bottom of a greased and lined pan. Sprinkle brown sugar and chocolate syrup on them. Pour the batter into the pan and bake at 350°F for 30 to 45 minutes. Carrot Cake Whisk together flour, brown sugar, baking powder, nutmeg, salt, baking soda, and cinnamon. In a separate bowl, mix butter, vanilla, and an egg until well combined. Combine wet and dry ingredients and fold in shredded carrots. Pour the batter into a greased and line pan and bake at 350°F for 30 minutes. Chocolate Cake Whisk together sugar, flour, cocoa powder, chocolate, baking powder, baking soda, and salt until well combined. In another bowl, whisk an egg and then add milk, water, oil, and vanilla extract. Combine wet and dry ingredients. Pour the batter into a greased and lined pan and bake at 350°F for 30 minutes. Let's put it all together! Once cooled, use a cake leveler to level each cake to be about 1 inch tall. Save the excess cake for later. Pipe a small dab of chocolate frosting in the middle of a cake plate for stability. Place the vanilla cake on the plate. Pipe a layer of chocolate frosting around the outer edge of the top of the cake. Stack the cookies and cream cake next. Pipe a layer of chocolate frosting around the edge of the cake and then fill it in with a layer of caramel frosting. (PICTURE at 10:29). Lay the walnut cake on next. Repeat frosting with chocolate and caramel. Place the carrot cake on next and then frost it with chocolate only. Stack the chocolate cake on top. TIME TO DECORATE! Spread a smooth layer of chocolate frosting over the entire cake. Cover the outside of the cake with crumbs. Use a grass tip to pipe green buttercream frosting on the top of the cake. TaDa! This 5 Layer Earth Cake is all finished and ready to rock!

Imagine the Easter Bunny laying an egg. Wait. Fun, easy Easter treats. Make a little hollow in the center and fill with smaller candies, or just fill with one larger piece. Decorate the outside with different colors of sprinkles. YIELDS: 12 servings PREP TIME: 0 hours 20 mins COOK TIME: 0 hours 5 mins TOTAL TIME: 0 hours 25 mins   Ingredients   4 tbsp. Butter 1 package (10 Ounces) Mini Marshmallows 6 c. Rice Krispies Assorted Sprinkles Small Chocolate Easter Eggs Plastic Easter Eggs   Directions   In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted. Remove from heat, then add rice cereal and stir until well coated. Lightly spray interior of the plastic eggs with non-stick cooking spray. If mixture is too sticky, you can also spray your hands. Fill both sides of the plastic egg with rice cereal mixture, slightly over-filling one side. Press chocolate egg in the center on one side of the egg, then close the plastic egg to shape it. (It should be full enough to meet with a little resistance as you close it.) Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in egg crate until set.         Add the butter to a pot or large saucepan and melt it over medium heat.         Throw in a bag of mini-marshmallows…         And stir it until the marshmallows are melty and sinful.         Throw in 6 cups of Rice Krispies…         And stir it around gently until it’s all sticky and gooey and combined.         Next, lightly spray the inside of a plastic Easter egg with cooking spray. You know. Those plastic Easter eggs? The ones you think are taking over your house one minute, then the next minute, when you actually need them to photograph a recipe, you can’t find one to save your life so you drive over to your sister-in-law’s house and borrow hers? Yes, those plastic Easter eggs.         Stuff one half with the Rice Krispie mixture, then press a chocolate egg into the center. (The official Rice Krispie recipe calls for hollowing out a well and placing small candies in the center, but my motto is “Go Big Chocolate Easter Egg or Go Home.”)         Fill the other half of the egg with more cereal mixture, then press the two halves together until they’re totally closed. The egg should be full enough to meet with a little resistance as you close the egg, but not so full that you feel like you’re crushing the life out of the cereal.         A few seconds later, gently pull the egg out of…well, the egg! I found that the longer you let them sit in the plastic eggs, the harder it was to get out.         Sprinkle them with different springy colors of sprinkles, and place them in an egg holder to let them set.         Let the kids do this part! Just have a broom nearby.         Lovely and adorable.    

Five ingredients and 15 minutes is all you need to make these delicious scrambled eggs – perfect for a dinner.   Ingredients 6 eggs 1/3 cup water, milk or half-and-half 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter or margarine   Steps In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed. In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot. Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.

Easy Thick Fluffy Pancakes: In this instructable I will show you how to make thick fluffy pancakes that are incredibly easy to make. If I can make them, you can make them. Let's get started! Step 1: Ingredients Ingredients: 2 cups of all purpose flour 1 tsp of salt 2 Tbls of baking powder 3 Tbls of granulated sugar 2 Large Eggs 1 3/4 cup of milk 1/4 cup of melted butter Tools: Skillet Kitchen spray Whisk Spatula   Step 2: Combine Dry Ingredients First we will combine our dry ingredients in a bowl. (Flour, baking powder, salt, sugar) Now let's mix them together using a whisk, or you can sift them together with a sifter if you like.   Step 3: Beat the Eggs Now in a large bowl add your two eggs and beat them with a whisk or fork.     Step 4: Add Milk and Butter Next we will add our milk and our melted butter, stirring in between each one, so it is all nice and mixed together.     Step 5: Add Flour Mixture Now we just add our flour mixture a little bit at a time, I usually do about a 3rd of it, thin mix with the whisk, then a third, etc. This method helps keep the lumps from forming in the batter.     Step 6: Cook Those Pancakes Part One! Now we cook our pancakes. It helps to have a nice hot skillet. So put your skilled on the stove top and set the temperature in between medium and medium high. Then spray the skillet with kitchen spray. Let it heat up for about 5 minutes. Now using a measuring cup (I use a 1/2 cup) scoop up some batter and pour it onto the skillet. If the batter is a little too thick, just add a bit of milk to thin it out. Let the batter cook for about 30 to 45 seconds, you will see little bubbles start to form, and the batter will raise a little. Go ahead and use your spatula and check under it to see how brown it is.   Step 7: Cook Those Pancakes Part 2   When you have a nice brown color, flip the pancake over to the other side. This side will take less time to cook. Again, check it after 20 seconds or so. Now you are done! Awesome thick fluffy pancakes.