Our eyes still light up when we think about grandma’s Sunday meat sauce, or moms special stuffing.

The hands that prepared and nourished us will always hold a place in our hearts.

And it’s one of the most beautiful things to me - how the smells, the tastes, or simple act of recreating those dishes can create such visceral memories. Like that soul is right back in the kitchen with you. A way to always keep them by your side.

Cooking can help us hold onto a piece of the people we love, shape who we are, and at the same time it becomes something unique to us.

To do our own versions of their lamb roast or garlic prawns - and to create our own classics. The ones that we’ll be remembered for.

I think about this alot when I cook with someone. How what I’m sharing with them will be something that might just change how they approach life in the kitchen for the better - maybe it’s as simple as a small little tip or technique that in turn makes everything more delicious.

I think about the fact that my nephews are going to remember early morning dinosaur pancakes, or sitting on my kitchen counter covered in flour learning how it feels to stretch the pizza dough just right.

These are moments I want to be remembered for. The small things that maybe, just maybe really are what matter most. The moments that will live forever with those we loved the most.

What’s Cooking This Week: Ruth’s Oatmeal Date Squares

This is one recipe that always brings my Grandma Ruth into the kitchen with me. Simple, classic, and always so comforting to bake. Over the years I’ve added my own little touches; fresh orange zest, fresh grated nutmeg. And this is it right here - honouring the past AND allowing your own creativity to make it new again.

Ruth’s Oatmeal Date Bars:

For the filling:

• 1 1/2 cups (8 ounces) pitted dates, chopped

• 3/4 cup water

• 1 teaspoon finely grated orange zest

For the crumb:

• 1/4 cup brown sugar

• 1/4 cup granulated sugar

• 3/4 cup unsalted butter, cold and cut into small cubes 

• 1 1/2 cups old fashioned oats

• 3/4 cup all purpose flour

• 1 teaspoon ground cinnamon

• 1/4 tsp fresh grated nutmeg

• 1/2 teaspoon baking powder

• 1/4 teaspoon coarse sea salt

Heat oven to 350 degrees. Either grease bottom and sides of an 8×8-inch pan or line the bottom and sides with parchment paper. 

In a small saucepan, combine dates, water and zest over low heat, simmering for 5 to 10 minutes, until liquid has absorbed and mixture has thickened. Set aside while you make the crumbs.

In a large bowl, mix the sugars and butter together. Add the oats, flour, spices, baking soda and salt and stir to combine; the mixture should form a coarse rubble.

Press half into the bottom of your prepared pan. Dollop the date mixture over it and use a small offset spatula (or whatever you have on hand) to spread the mixture smoothly over the crumbs. Don’t worry if the crumbs move around a littleunderneath; these bars don’t require perfection. Sprinkle remaining crumbs over date layer and press lightly to cover.

Bake bars for 25 minutes, or until light brown at the edges. Cool in pan. Cut into squares. They’ll keep just fine at room temperature but will last up to a week in the fridge and longer in the freezer.

Makes approx. 12 squares.

Want more with me? 

This publication is reader supported and it means the world if you choose to become a paid subscriber. You’ll also get access community threads, months round ups, more recipes and live hangouts, and more!

The Communal Table If you don’t know, this is my monthly cooking community where I lead classes, have guest teachers join us, there’s a cookbook club, foodie round tables where we nerd out about all things cooking and food, plus monthly giveaways of my favourite things, and so much more. If you’re looking for a space of rad people who love cooking as much as you do, come join us!

Learn more

Ready to learn the pleasure and the principles of cooking well? THE CREATIVE KITCHEN is if for you if you want to learn some foundational cooking skills so you can find your own creativity and flow in the kitchen. Because that’s what it’s all about!

TELL ME MORE