New Virtual Cooking show lovingly created for children and parents by our amazing chefs!

We have been working hard in the Rooks to Cooks kitchen to come up with ways to keep our families cooking and your kids engaged during this challenging time. You may have tuned in to our Lunch Club videos already – if not, then be sure to check them out on our YouTube Channel (insert link:

NEW! The other initiative that we have been working on is Rooks to Cooks Weekend Baking Bash on Instagram Live!! 

On Weekends, starting Saturday, March 28th at 2:00 p.m., join Chef Mistry, our Lead Chef in Thornhill, as she goes Live on Instagram with WEEKEND BAKING BASH! Children and parents can tune in from 2:00 – 3:00 p.m. and Chef Mistry will be teaching awesome baking recipes for kids and families to try while isolating at home. SEE BELOW FOR SCHEDULE AND FULL RECIPES


Saturday, March 28 Not All Alone Scones
Sunday, March 29 My World Won’t (Fruit) Crumble
Saturday, April 4 Bring Me Joy Bars
Sunday, April 5 Bananas for Friend-Chip Cookies

If you haven’t already done so, please FOLLOW us on Instagram and Facebook as we will be posting a reminder to tune in the DAY BEFORE. Feel free to share the Rooks to Cooks Baking Bash news with your friends and family; TAG your friends and they can join in on the fun!!

SHARE your Photos or Videos of your child with Rooks to Cooks!! Seeing their pupils cooking away in the midst of everything would help brighten our days and continue to motivate our chefs to continue working hard developing more content! Share on FB and / or Instagram with the hashtag #R2Cbakingbash. We look forward to seeing your creations!!

We hope that our Baking Bash live show and our Lunch Club videos help to teach your family new skills and recipes while at the same time bringing you entertainment, joy, and, of course, delicious food to enjoy all together! Stay tuned for more information coming during the week via our Social Media Channels.

Saturday, March 28

Not All Alone Scones


  • 2 ½ cup (330g) All-purpose Flour (substitution: Gluten-free flour, Whole Wheat Flour)
  • ¼ cup (60g) Sugar (substitution: Brown Sugar, Honey, Maple Syrup, Sweetener)
  • 1 tbsp + ¼ tsp Baking Powder
  • ½ cup (114g) Unsalted Butter, cut into small chunks (substitution: Margarine, Shortening, Vegan Butter)
  • ½ cup (135g) Buttermilk (substitution: Milk, Yogurt, Sour Cream, Dairy Alternative)
  • ½ cup (130g) 35% Heavy Cream (substitution: Milk, Yogurt, Sour Cream, Dairy Alternative)
  • ¼- ½ cup Inclusions – such use dried fruit, raisins for sweet scones or cheese for savoury scones or Anything your heart desires.


  1. Measure out your ingredients. Preheat oven to 400°F
  2. In a large bowl, sift in flour, sugar, baking powder and salt.
  3. Rub the cold butter into the flour mixture between your fingertips until pea-sized bits are achieved. Add inclusions, if using.
  4. Pour in buttermilk and heavy cream and work dough until it comes together.
  5. Roll into an 8″ round and cut into 8 equal triangular pieces.
  6. Let dough rest for 20 minutes.
  7. Brush scones with melted butter and sprinkle with sugar or salt (depending on whether the scone will be sweet or savoury).
  8. Bake for 20- 25 minutes.


Sunday, March 29

My World Won’t (Fruit) Crumble

Yield: Serves 6



  • 6-7 cups Fruit, enough to fill pan (Fresh or frozen berries, peaches, plums, apples, rhubarb
  • ½- 1 cup Sugar
  • 1-3 teaspoon lemon Juice
  • 1-3 tablespoon cornstarch
  • 1 teaspoon ground cinnamon ( optional)


  • 1 cup All-purpose Flour (substitution: Gluten Free Flour, Whole Wheat Flour, Oat Flour, Rolled Oats, Ground Almonds)
  • ½ cup Brown Sugar, packed
  • 1 tsp Baking Powder (optional)
  • ½ tsp ground cinnamon (optional) (substitution: nutmeg, clove, ginger)
  • ¼ tsp Salt
  • ½ cup Butter, room temp


  1. Prepare the baking dish. Arrange a rack in the middle of the oven and heat to 375°F. Coat baking dish with butter; set aside
  2. Prepare the fruit filling. If necessary, dice the fruit into bite-sized pieces, removing any stems, seeds, or inedible parts. Toss the fruit with sugar, lemon juice, cornstarch, and any spices in a large bowl. Use more sugar and less lemon juice when cooking with tart fruits, like rhubarb and blackberries, and less sugar but more lemon juice for sweet fruits, like peaches and plums. Best to taste a piece of fruit and adjust to taste. Use more cornstarch with very juicy fruits like plums and less with firm fruits like apples.
  3. Transfer the fruit filling into the baking dish.
  4. Prepare the crumble topping. Whisk the flour, sugar, cinnamon, baking powder, and salt together in a large bowl. Cut the butter into a few large pieces and toss these in the dry ingredients. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large, heavy crumbs are formed.
  5. Scatter the crumble over the fruit. Pour the crumble topping evenly over the fruit.
  6. Bake the crumble until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch, approximately 30 to 35 minutes.
  7. Let the crumble cool for at least 15 minutes before serving.

Saturday, April 4

Bring Me Joy Bars

Yield: 8 coconut macaroons


  • 1 egg white, large
  • 4 Tbsp Sugar (substitution: Brown Sugar, Cane Sugar, Honey, Maple Syrup)
  • 1 cup shredded Coconut (substitution: Desiccated coconut, sliced coconut)
  • ¼ tsp Vanilla extract (optional)
  • 1/8 tsp Salt
  • 3 tbsp Jam (optional); any flavour you like
  • 2/3 cup chocolate chips (substitution: good quality chocolate)


  1. Preheat oven to 325° F (165° C) degrees. Line a small pan or baking sheet with parchment paper.
  2. In a medium bowl, lightly beat the egg white with a teaspoon until foamy. Add sugar, vanilla, and salt and mix everything.
  3. Add coconut and stir until well mixed. You should be able to form balls with two teaspoons. They should be moist and sticky, but egg white shouldn’t be too visible because egg whites are runny once they are heated in the oven. Because egg whites vary in size, you may need to adjust the consistency with additional sugar or coconut.
  4. Roughly divide into 8 parts. Form into balls with two teaspoons or a cookie scoop and place them on a prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
  5. Alternately, press all mixture flat into small baking dish.
  6. Bake them until slightly golden, about 15-20 minutes.
  7. Remove baking sheet from oven to a wire rack, and let macaroons cool on a baking sheet.
  8. Melt the chocolate in a bowl over a pan of boiling water. I used the microwave method: put the chocolate in a microwave-safe bowl and keep stirring the chocolate every 15 seconds until chocolate is melted and smooth. Do not overcook chocolate in the microwave.
  9. Lay out a large piece of parchment paper. Dip the bottom of macaroons into the chocolate and placed them on the paper to dry. If you still have extra chocolate left, drizzle the tops with chocolate.
  10. Let the macaroons sit until the chocolate has dried. These keep well in an airtight container for up to 3 days.


Sunday, April 5

Bananas for Friend-Chip Cookies

Yields: 12 cookies


  • 1 cup (120g) All-purpose Flour (substitution: Whole Wheat Flour, Oat Flour, Gluten Free Flour)
  • ¾ tsp Baking Powder
  • ½ tsp Ground cinnamon (optional) (substitution: nutmeg, cardamom)
  • ¼ tsp Salt
  • 1 ½ Tbsp (21g) Butter (substitution: coconut oil, margarine, shortening, vegan butter, oil)
  • 1 tsp Vanilla (optional)
  • ¼ cup (67g) Mashed Banana (Fresh or Frozen)
  • 1 tbsp (15 ml) Milk (substitution: dairy alternative, water) Note: Omit milk if using frozen banana
  • 1/3 cup (64g) Sugar (optional) (substitution: Cane Sugar, Brown Sugar, Sweetener, Honey, Maple Syrup)
  • 3 Tbsp (42g) Chocolate chips (substitution: Mini chocolate chips)


  1. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In a separate bowl, stir together the butter, vanilla, mashed banana, and milk. Stir in the coconut sugar. Add in the flour mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Flatten the cookie dough to the desired thickness and width. Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.