Dickie's Cooking School is a fun, inclusive hub for kids, teens and adults who want to learn home cooking with knowledgeable friendly guidance.
Dickie's Cooking School offers group classes and workshops as well as customized private and group cooking classes and parties. We do corporate cooking and team building events and offer cooking and life skills classes for adults with Down syndrome, MID and Autism. Learn to cook what you want in a fun, relaxed setting!
Mom was ready to go 😳🚗💨
When it comes to Spring Creek Quail Farms quail eggs, Mom puts the pedal to the medal. She really couldn’t get to Walmart Canada fast enough 😂
Guess mom doesn’t need a contractor 🤷♂️
She is REALLY putting a whole new fridge to hoard her Spring Creek Quail Farms quail eggs, this is wild 😂
I start every day with a long walk with my dog. Some days we hit Ashbridge’s Bay, sometimes we hit the valley near the canine training unit and some days we hit Taylor Creek.
And I have to say, it never ever gets old.
Love having a dog for this and so many other reasons.
Also, the east end is the best damn part of Toronto.
07/31/2026
Not your average 🍌cake!
Sautéing bananas in butter, brown sugar with some lemon and cinnamon makes all the difference.
The cake batter is just a standard batter. Giving bananas and chance to caramelize in butter and. Town sugar gives it such a rich flavour.
Make this in a loaf pan, or if you want to eat them in 20 minutes cook them in muffin tins.
Sautéed Bananas:
1/4 - 1/2 cup of butter
4 medium bananas
1/2 cup brown sugar
Tablespoon of lemon juice
Pinch of sugar
Melt butter and add sugar to make a caramel. Add bananas, lemon and cinnamon.
Cook on medium heat for about 20 minutes.
Batter:
Here’s what you need:
2 eggs
¾ cup granulated sugar
½ cup vegetable oil plus 1 tablespoon for muffin tins (or spray with cooking spray)
½ cup sour cream/high fat plain yogurt
2 cups all purpose flour
1 teaspoon each of baking soda and baking powder
½ teaspoon of salt
Directions:
Preheat oven to 350 degrees.
In a medium sized bowl add in oil, sugar and sour cream. In a separate bowl, beat two eggs. Set aside.
Whisk flour, baking soda, baking powder and salt. Add flour mixture to banana mixture. Fold until just combined. Don’t overmix, it will make for chewy rubbery muffins.
Brush oil into each cooking tin or spray with non-stick spray. Spoon the muffin mix evenly into the tins.
Spoon in caramelized bananas.
Bake for 15-20 minutes or until a tester comes out clean. Cool on a rack for 15 minutes and remove and serve.
07/29/2026
Had a wonderful time yesterday teaching a sushi workshop at LOFT Community Services TAY (Transitional Age Youth) Hub.
LOFT provides mental health services, addictions support, and supportive housing for youth, adults, and seniors in Ontario.
And, like every other community organization that relies on provincial funding — they are in constant need of donations. So if you are so inclined, this is a great community organization that does great work.
On a side. It’s, I had no idea my socks and sandals would make the photo. Choices.
Make this 🍑🥧!
I wait for Ontario 🍑to come into season! They make the most delicious pies.
This one combines a cookie crust, cream custard made with quail eggs from Spring Creek Quail Farms and peaches caramelized in butter and brown sugar.
Here’s what you need:
Start by making the custard. You need:
¾ cup whole milk
¾ cup whipping cream
¼ cup of sugar
2 tablespoons of cornstarch
8 quail eggs
1 teaspoon of vanilla extract
Whisk eggs, sugar and cornstarch together and set aside. Heat milk and cream until simmering.
Slowly pour the hot milk mixture over the eggs – you don’t want to scramble the eggs – just slowly incorporate.
Pour everything back in the pot and heat on medium low until it begins to thicken. Whisk to fully thicken and if you want it extra silky, pass it through a fine mesh sieve.
For the crust:
250 grams of biscuits ground in the food processor
6 tablespoons of melted butter
Pulse the biscuits and pour into a 9” pie pan. Pour over melted butter, combine well and press evenly.
Bake at 350 degrees for 10 minutes.
For the peaches:
4-6 peaches peeled and quartered
¼ cup of butter
¼ cup of brown sugar
1 teaspoon of cinnamon
Melt butter, sugar and cinnamon in a large pan over medium low heat. Add the peaches and sauté for 10 -15 minutes.
Fill the pie shell with custard and top with peaches. Keep the leftover sauce to drizzle.
| Monday | 2pm - 8pm |
| Tuesday | 2pm - 8pm |
| Wednesday | 2pm - 8pm |
| Thursday | 2pm - 8pm |
| Saturday | 10am - 4pm |
