• Home
  • Save Room for Dessert!

Save Room for Dessert!

We hope you’re making a delicious dessert for Mom this Mother’s Day! Our Kid Zone writers have shared two of their special recipes with us.


Harrison – These lemon bars are special because we make them for our mom on her birthday and Mother’s Day! Our dad even brought them to the hospital for her right after we were born.  


Lemon Bars

  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 2 cups + 2 Tablespoons all-purpose flour 
  • 2 cups sugar
  • 6 Tablespoons all-purpose flour
  • 6 large eggs
  • 1 cup lemon juice (about 4 lemons)
  • confectioners’ sugar for dusting


  1. Preheat the oven to 325°F. Line the bottom and sides of a 9×11 pan with parchment paper, leaving an overhang on the sides.
  2. Mix the melted butter, sugar, vanilla extract, and salt in a medium bowl. Add the flour and stir to completely combine. Press firmly and evenly into the prepared pan. Bake 20-22 minutes or until the edges are lightly browned. Remove from oven. Using a fork, poke holes all over the top of the warm crust.
  3. Sift the sugar and flour together in a large bowl. Whisk in the eggs, then lemon juice until completely combined.
  4. Pour filling over warm crust. Bake the bars 22-26 minutes or until the centre is set and no longer jiggles. Remove bars from the oven and cool for 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until chilled. 
  5. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners’ sugar and cut into squares before serving.


Charlie – This cake is delicious because it’s super chocolatey, but mom’s favourite part is the caramel. It’s so easy that we can make it without our parents’ help!


Chocolate Caramel Poke Cake

  • 1 devil’s food cake mix 
  • 2 small jars of caramel topping
  • 1 tub of Cool Whip
  • 1 bag of Chipits Skor bits


  1. Bake chocolate cake according to package directions in a 9×13 pan. Allow to cool.
  2. Once cooled, poke cake all over with the bottom end of a wooden spoon or chopstick.
  3. Drizzle caramel topping over top of the whole cake.
  4. Spread the Cool Whip over the cake and sprinkle with Skor bits.
  5. Refrigerate a couple hours to allow the flavours to blend and for the caramel topping to absorb into the chocolate cake.


Charlie and Harrison
Meet 10 year-old twins, Charlie and Harrison, our new Kid Zone writers!
Each month, they’ll be sharing perspectives on life as a child sees it.



Comment Form

Leave a Reply

Your email address will not be published.

Questions? Comments? Contact us today!

Subscribe to our Newsletter!

News Letter