Julie van Rosendaal

Making your own hot cross buns is no sweat. Round up the littles and conquer this baking project together.

The best thing about homemade popsicles is that they’re made with real ingredients — fruits, juices, yogurt and no high fructose corn syrup, artificial colours or flavours. Use your imagination — anything you can freeze, you can freeze on a stick.

These vegetarian burritos can be served as soon as they’re filled and rolled, or can be crisped up in a hot pan, which allows you to assemble them in advance and then heat them through just before serving.

It’s exciting when your child starts eating solid foods; that first foray into real meals opens up a world of culinary possibilities.

Soft, peanut butter cookie with a milk chocolate morsel sunk right inside? That's our deep-dish peanut butter cookies.

These deliciously, cheesy appetizers are easy-to-make and can be done in a jiffy.

Making couscous is about as simple as it gets.

This traditional meringue-based dessert gets updated with a cheesecakey filling, topped with fresh berries. 

Crisp, golden popovers are easier to make than you might think – perfect to serve alongside soup, salad, stew or chili. They freeze well, and are great for popping into lunchboxes. Ingredients: 2 cups (500 ml) milk, warmed 4 large eggs 2 cups (500 ml) all-purpose flour 1/2 tsp (2...