Name: Professional Bakers 3-Step Pastry Cream Recipe | Bake Along w/ Chef Anna Olson @ohyum
Uploaded: 2026-09-29T08:17:00-05:00
Duration: 8 min 17 s
Description: Professional Bakers 3-Step Pastry Cream Recipe | Bake Along w/ Chef Anna Olson

Professional Bakers 3-Step Pastry Cream Recipe | Bake Along w/ Chef Anna Olson

Oh Yum with Anna Olson 2026-09-29 | Professional Bakers 3-Step Pastry Cream Recipe | Bake Along w/ Chef Anna Olson

How to Make a Stromboli! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2024-04-30 | Includes a great pizza dough recipe - both recipes below! Imagine making a pizza, topping it with sauce, meats and cheese and then rolling it up to bake…that’s stromboli! An American creation, stromboli’s inclusion of tomato sauce inside makes it different from the pocket-shaped Italian calzone, which is served with tomato sauce on the side.

TIP: This recipe also makes a delicious pizza dough, enough for two medium pizzas. You can make this dough ahead of time, let it rise for an hour and then knock it down before wrapping well in plastic and freezing it for up to 3 months. Thaw it in the fridge overnight to use it the following day, or thaw it on the counter for about 4 hours.

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• Recipe •
Makes 1 stromboli
Serves 4 as a main course, or 6 to 8 as a snack or lunch
Prep Time: 30 minutes, plus proofing
Cook Time: 30 minutes

The stromboli will keep, well wrapped, in the fridge for up to 2 days. Rewarm in a 325°F (160°C) oven for about 20 minutes before serving.

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• Ingredients •

Dough:
2½ cups (375 g) “00” flour or all-purpose flour
1 (2¼ tsp/7 g) pkg instant dry yeast
1 tsp fine salt
1 cup (250 mL) warm water (around 115°F/46°C)
2 Tbsp extra-virgin olive oil

Fillings:
¾ cup (175 mL) prepared tomato sauce or pizza sauce
5 oz (150 g) thinly sliced Black Forest ham or prosciutto cotto (Italian cooked ham)
2 oz (60 g) thinly sliced hot Genoa or Calabrese salami
2 oz (60 g) thinly sliced capicola
¼ cup (32 g) roughly chopped pitted kalamata olives (optional)
2 cups (500 mL) loosely packed fresh spinach leaves
2⅓ cups (250 g) coarsely grated mozzarella cheese
1 egg whisked with 1 Tbsp water, for brushing
¼ cup (25 g) finely grated Parmesan cheese

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• Directions •

1. Make and proof the dough. Stir the flour, yeast and salt together in the bowl of a stand mixer fitted with the hook attachment. Add the water and olive oil and mix on low speed until the flour is worked in. Increase the speed a few levels to knead for about 4 minutes, until the dough is elastic and comes away from the sides of the bowl. If mixing by hand, combine the ingredients until it becomes too difficult to stir in a bowl; turn the dough out onto the counter and knead until it feels elastic, about 5 minutes. Place the dough in an ungreased bowl, cover the bowl and let rise on the counter for an hour, until doubled in size.

2. Roll and top the dough. Lightly dust a work surface with flour and roll out the risen dough to a rectangle about 12 × 20 inches (30 × 50 cm). Spread the tomato sauce (or pizza sauce) over the dough, leaving an inch (2.5 cm) bare around the edge. Layer the ham, salami and capicola on top of the sauce. Sprinkle the olives over, if using, followed by the spinach. Sprinkle the cheese overtop.

3. Roll up the stromboli. Line a baking tray with parchment paper. Fold the short sides of the dough over the filling by an inch (2.5 cm). Starting from a long side, roll up the dough and filling (like a cinnamon bun). When you reach the end, pinch the end of the dough into the roll and carefully lift the stromboli onto the baking tray. Cover loosely and let the stromboli rise for 30 minutes.

4. Preheat the oven to 400°F (200°C).

5. Finish the stromboli. Brush the stromboli with egg wash and sprinkle with Parmesan cheese. Use a paring knife to make cuts at 2-inch intervals on the top, to allow steam to escape.

6. Bake the stromboli for about 30 minutes, until an even golden brown. Cool for 10 minutes before slicing. Serve warm or at room temperature.

Lets Make Mango & Blueberry Granola Parfaits! | Spring Favourites with Anna Olson

Oh Yum with Anna Olson 2024-04-25 | Recipe below - follow along! While I crave hot oatmeal recipes all winter, when spring comes, I find it’s time to move to chilled oat recipes. This layered cup of lemon-infused homemade granola features mango and blueberries in two forms: dried in the granola itself and then fresh, layered with the yogurt. These parfaits are fancy enough for a weekend brunch gathering, but easy enough to make as a treat for yourself.

Special thanks to Rolling Meadows for making this video possible. #ad

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• Recipe •

Makes about 6 cups (1.5 L) granola
Prep time: 15 minutes
Cook time: 30 minutes

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• Ingredients •

Granola:
2 cups (200 g) regular rolled oats
1 cup (110 g) sliced almonds
½ cup (115 g) roasted unsalted sunflower seeds
½ cup (50 g) oat bran
2 Tbsp (30 mL) flaxseeds or chia seeds
½ cup (150 g) honey
1/3 cup (80 g) Rolling Meadow Grass Fed unsalted butter
Zest of 2 lemons
1 ½ tsp ground cardamom
1 tsp ground cinnamon
1 cup (150 g) golden raisins
½ cup toasted coconut flakes
½ cup (75 g) dried blueberries
½ cup (65 g) diced dried mangoes

Parfaits (makes 6):
3 cups (750 mL) Rolling Meadow Grass Fed 2% Greek yogurt
2 Tbsp (37 g) honey
1 tsp finely grated lemon zest
1 ½ cups (375 mL) diced fresh mango
1 ½ cups (375 mL) fresh blueberries
3 cups (750 mL) cooled granola

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• Directions •

1. Preheat the oven to 325°F (160°C) and line a baking tray with parchment paper.

2. Toss the oats, almonds, sunflower seeds, oat bran, and flaxseeds (or chia seeds) together.

3. Heat the honey and butter, lemon zest, cardamom and cinnamon together in a pan over medium-low heat for about 5 minutes, to infuse the flavours. Pour the warm honey mixture over the grains and toss well, so that everything is coated. Spread this in an even layer on the baking tray.

3. Bake the granola for about 30 minutes, stirring at 10-minute intervals. Once you’ve removed the baking tray to a cooling rack, Stir the dried fruits into the granola and then let cool completely before packing into an airtight container. The granola will keep for up to 3 weeks.

4. For the parfaits, stir the yogurt, honey and lemon zest together. Layer the mango, blueberries, yogurt and granola in glasses, cover and chill until ready to serve. If you like crunchy granola, serve these within an hour of assembling otherwise they can be assembled up to a day ahead.

#OhYum #SpringFavorites

How to Make a Dutch Baby Pancake (with a Strawberry Rhubarb Compote)! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2024-04-18 | Recipe below! Pull up a stool in front of the oven and watch the thin crêpe-like batter transform into a giant pillow of fluffy, golden loveliness. Like a popover or a Yorkshire pudding, this warm soufflé pancake is baked in a hot pan and is fascinating to watch rise. This pancake can also double as dessert, topped with fresh berries and scoops of ice cream, but here I serve it with a strawberry rhubarb compote .

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• Recipe •
Serves 4 to 6 (Makes 1 large soufflé pancake)
Prep Time: Under 10 minutes
Cook Time: 18 minutes

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• Ingredients •

Dutch Baby Pancake:
¼ cup (35 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 tsp finely grated orange zest
Pinch of fine salt
⅔ cup (160 mL) half-and-half cream
3 large eggs
¼ tsp vanilla extract
2 Tbsp (30 mL) melted butter, plus extra for the pan
Icing sugar, pure maple syrup and/or fresh berries or fruit compote, for serving

Strawberry Rhubarb Compote:
2 cups (200 g) diced fresh or frozen rhubarb
2 cups (3256 g) sliced fresh strawberries
1/3 cup (133 g) granulated sugar
¼ cup (60 mL) maple syrup
1 tsp vanilla extract

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• Directions •

Dutch Baby Pancake:
1. Preheat the oven to 450°F (230°C) and place a 9-inch (23 cm) skillet or other cast-iron pan in the oven to heat while you prepare the batter.

2. Whisk the flour, sugar, orange zest and salt in a bowl. Add the cream, eggs and vanilla and whisk well. Whisk in the melted butter right before you bake the pancake.

3. Remove the preheated pan from the oven and brush it with melted butter. Pour in the batter and immediately return the pan to the oven. Bake for 15 to 18 minutes, until the batter rises and inflates and the peaks begin to brown.

4. Remove the pancake from the oven and serve immediately, lightly dusted with icing sugar, before the soufflé begins to fall. Serve with maple syrup, berries or compote on the side (recipe follows).

Strawberry Rhubarb Compote:
1. Bring the rhubarb and strawberries up to a simmer over medium heat in a medium saucepan, stirring often. Add the sugar and maple syrup and continue to simmer over medium heat, stirring occasionally until the fruit breaks down. Remove the pot from the heat and stir in the vanilla. Transfer the compote to a jar or container, cool and chill for at least 2 hours – the compote will thicken as it chills.

Enjoy!

How to Bake this Classic French Dessert - Cannelé de Bordeaux!

Oh Yum with Anna Olson 2024-04-18 | Recipe below - or follow along with the full video: youtu.be/TcB5IyyX3-E
Hailing from the Bordeaux region of France, these little cakes are truly special. The batter is quite simple, very much like a sweeter crepe batter with vanilla and rum, but the magic happens as the cannelés bake. The cakes develop a deep brown caramelized crust and an airy yet custard-like interior. Cannelés are traditionally made in a special pan with 12 distinctively shaped cups or in individual fluted copper molds that are no more than 2 inches (5 cm) tall. The copper molds are beautiful but costly, so I recommend the non-stick metal cannelé pan for best results.

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• Recipe •

Makes 8 little cakes
Prep Time: 15 minutes, plus chilling
Cook Time: 50 minutes

Cannelés are best enjoyed the day they are baked, but they can be stored, well wrapped, at room temperature for up to a day. Rewarm the cannelés in a 300°F (150°C) oven for 10 minutes to bring back the crisp crust.

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• Ingredients •

1 cup (250 mL) 2% milk
1 Tbsp (15 mL) vanilla bean paste or seeds from 1 vanilla bean
½ cup (100 g) granulated sugar
2 Tbsp (30 g) unsalted butter, plus extra for brushing the pan
1 large egg
1 large egg yolk
1 Tbsp (15 mL) amber or spiced rum
½ cup (75 g) all-purpose flour

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• Directions •

1. Infuse the milk with vanilla.
In a small saucepan, heat the milk with the vanilla bean paste or seeds over medium-low heat, whisking often, for 15 minutes. If the milk has reduced in volume, top it up to 1 cup (250 mL) again.

2. Mix the batter.
Remove the pan from the heat and whisk in the sugar and butter until the sugar has dissolved and the butter has melted. Whisk in the egg, egg yolk and rum, followed by the flour. Strain the batter through a fine-mesh sieve and chill for 12 to 24 hours.

NOTE: Gently whisking the batter before and after chilling is the key to cannelés that bake well. If overmixed, the cakes can develop a “mushroom top” (the batter pushes up and out of the pan and spreads so the crown is wider than the base) or a “white butt” (the partially baked cannelés push away from the bottom of the pan and the base stays a pale white while the rest browns).

3. Prepare to bake the cannelés.
Preheat the oven to 450°F (230°C). Chill the cannelé pan for 10 minutes, then generously brush the inside of each mold with butter and freeze the pan for 10 minutes.

NOTE: Out of respect for the original method, I tested this recipe in classic copper fluted cannelé molds basted with butter and beeswax to help give the cannelés a shiny crust. A non-stick metal pan gave more consistent results. I don’t recommend a silicone pan (which didn’t brown the cannelés enough). A cannelé pan also bakes pretty muffins or individual pound cakes.

4. Portion the batter.
Give the batter a gentle whisk to recombine it (it will have separated during chilling) and pour into the pan, dividing it evenly between the holes.

5. Bake the cakes.
Bake for 10 minutes at 450°F (230°C), then reduce the oven temperature to 375°F (190°C) and cook for another 35 to 40 minutes, until the tops are a deep, dark brown.

NOTE: The long baking time is essential to get the dark brown, crispy exterior. Don’t worry—the centre will still be soft and moist.

6. Cool the pan, and enjoy the results!
Allow the pan to cool for 10 minutes, then tip the cakes out onto a rack to cool completely.

Lets Bake Delicious Cannelés! | Spring Favourites with Anna Olson

Oh Yum with Anna Olson 2024-04-11 | Recipe below - follow along! Hailing from the Bordeaux region of France, these little cakes are truly special. The batter is quite simple, very much like a sweeter crepe batter with vanilla and rum, but the magic happens as the cannelés bake. The cakes develop a deep brown caramelized crust and an airy yet custard-like interior. Cannelés are traditionally made in a special pan with 12 distinctively shaped cups or in individual fluted copper molds that are no more than 2 inches (5 cm) tall. The copper molds are beautiful but costly, so I recommend the non-stick metal cannelé pan for best results.

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• Recipe •

Makes 8 little cakes
Prep Time: 15 minutes, plus chilling
Cook Time: 50 minutes

Cannelés are best enjoyed the day they are baked, but they can be stored, well wrapped, at room temperature for up to a day. Rewarm the cannelés in a 300°F (150°C) oven for 10 minutes to bring back the crisp crust.

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• Ingredients •

1 cup (250 mL) 2% milk
1 Tbsp (15 mL) vanilla bean paste or seeds from 1 vanilla bean
½ cup (100 g) granulated sugar
2 Tbsp (30 g) unsalted butter, plus extra for brushing the pan
1 large egg
1 large egg yolk
1 Tbsp (15 mL) amber or spiced rum
½ cup (75 g) all-purpose flour

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• Directions •

0:00 Introduction

0:21 Infuse the milk with vanilla.
In a small saucepan, heat the milk with the vanilla bean paste or seeds over medium-low heat, whisking often, for 15 minutes. If the milk has reduced in volume, top it up to 1 cup (250 mL) again.

2:30 Mix the batter.
Remove the pan from the heat and whisk in the sugar and butter until the sugar has dissolved and the butter has melted. Whisk in the egg, egg yolk and rum, followed by the flour. Strain the batter through a fine-mesh sieve and chill for 12 to 24 hours.

NOTE: Gently whisking the batter before and after chilling is the key to cannelés that bake well. If overmixed, the cakes can develop a “mushroom top” (the batter pushes up and out of the pan and spreads so the crown is wider than the base) or a “white butt” (the partially baked cannelés push away from the bottom of the pan and the base stays a pale white while the rest browns).

4:58 Prepare to bake the cannelés.
Preheat the oven to 450°F (230°C). Chill the cannelé pan for 10 minutes, then generously brush the inside of each mold with butter and freeze the pan for 10 minutes.

NOTE: Out of respect for the original method, I tested this recipe in classic copper fluted cannelé molds basted with butter and beeswax to help give the cannelés a shiny crust. A non-stick metal pan gave more consistent results. I don’t recommend a silicone pan (which didn’t brown the cannelés enough). A cannelé pan also bakes pretty muffins or individual pound cakes.

6:39 Portion the batter.
Give the batter a gentle whisk to recombine it (it will have separated during chilling) and pour into the pan, dividing it evenly between the holes.

7:21 Bake the cakes.
Bake for 10 minutes at 450°F (230°C), then reduce the oven temperature to 375°F (190°C) and cook for another 35 to 40 minutes, until the tops are a deep, dark brown.

NOTE: The long baking time is essential to get the dark brown, crispy exterior. Don’t worry—the centre will still be soft and moist.

8:02 Cool the pan, and enjoy the results!
Allow the pan to cool for 10 minutes, then tip the cakes out onto a rack to cool completely.

How to Make Chewy Chocolate Ginger Molasses Cookies! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2024-04-09 | Recipe below! (Please read the top pinned comment about technical issues!)
I adore these cookies – they have all the ginger “sparkle” and chewiness of a classic molasses cookie, but with the fabulous addition of chocolate! You can pre-portion and chill of freeze the unbaked cookies, saving the baking for when you want to make the kitchen smell incredible.

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• Recipe •
Makes about 30 cookies
Prep Time: 15 minutes, plus chilling Cook Time: 10 to 12 minutes

The cookies will keep in an airtight container at room temperature for up to 3 days.

NOTE: To get the best-looking crackle to these cookies, make the dough and chill it (portioned or not) for at least 2 hours and then resist the temptation to press the cookies flat before baking. It’s the slow melting and spreading that develops the crackle as the cookies bake.

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• Ingredients •
¾ cup (175 g) unsalted butter, melted and cooled slightly
⅔ cup (140 g) packed dark brown sugar
⅓ cup (87 g) fancy molasses
1½ Tbsp (9 g) finely grated fresh ginger
1 large egg
1½ cups (225 g) all-purpose flour
½ cup (60 g) cocoa powder (Dutch process is ideal)
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp fine salt
1 cup (175 g) dark chocolate chips
Granulated sugar, for rolling the cookies

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• Directions •
1. Whisk the melted butter, brown sugar and molasses in a large bowl. Add the fresh ginger and egg and whisk in. In a separate bowl, sift the flour, cocoa, baking soda, cinnamon, ground ginger, nutmeg and salt and add these dry ingredients all at once to the butter mixture. Using a spatula or wooden spoon, stir until evenly combined (the mixture will be quite soft). Stir in the chocolate chips. Cover and chill the dough for at least 2 hours or overnight.

2. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper.

3. Use a small scoop or two teaspoons to portion spoonfuls of cookie dough. Shape each into a ball and roll in the granulated sugar to coat. Arrange the cookies on the baking trays, leaving 2 inches (5 cm) between them. Do not press the cookies flat. Bake for 10 to 12 minutes until they crackle and feel set at the edges when gently pressed with a spatula.

4. Let the cookies cool on the trays on a cooling rack for 10 minutes before lifting them from the tray to the rack to cool completely.

Lets Bake Fresh Hot Cross Muffins! | Spring Favourites with Anna Olson

Oh Yum with Anna Olson 2024-03-28 | Recipe below - follow along! These fruit-laden muffins smell exactly like hot cross buns as they bake and taste just as satisfying, but with a fraction of the effort.

Special thanks to Rolling Meadow Dairy for making this video possible.

Scroll down to the bottom for a bonus recipe: Candied Orange Peel!

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• Recipe •

Makes 12 jumbo muffins (tulip cups) or 24 regular muffins
Prep Time: 20 minutes, plus setting
Cook Time: 30 minutes

The muffins will keep in an airtight container at room temperature for up to 3 days.

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• Ingredients •

2½ cups (375 g) all-purpose flour
2 tsp baking powder
1¼ tsp ground cinnamon
½ tsp baking soda
½ tsp ground allspice
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp fine salt
1 cup (200 g) granulated sugar
1 cup (250 mL) Rolling Meadow Grass Fed 2% milk, at room temperature
10 Tbsp (150 g) Rolling Meadow Grass Fed unsalted butter, melted
2 large eggs, at room temperature
2 Tbsp (30 mL) honey
Zest of 1 lemon
1 Tbsp (15 mL) fresh lemon juice
1½ cups (225 g) raisins or (240 g) currants
½ cup (70 g) dried cranberries
¼ cup (37 g) diced candied orange peel

Glaze:
1½ cups (200 g) icing sugar
1½ Tbsp (22 mL) water
½ tsp meringue powder (optional)

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• Directions •

1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with extra-large paper liners (tulip cups) or line two tins with regular paper liners.

2. Combine the dry ingredients. Sift together the flour, baking powder, cinnamon, baking soda, allspice, nutmeg, cloves and salt in a large mixing bowl.

3. Combine the liquids. In a separate bowl, whisk the sugar, milk, melted butter, eggs, honey, lemon zest and juice together. Add all at once to the flour and whisk until well combined. Stir in the raisins (or currants), cranberries and candied peel.

Note: Even though sugar might seem like a “dry” ingredient, in quick cakes it goes in with the liquids to dissolve so the batter is softer and easier to handle.

Note: If you are not fond of candied peel, replace that measurement with extra raisins or cranberries.

4. Divide the batter evenly between the muffin cups.

5. Bake the muffins for 30 minutes for the extra-large muffins or 20 to 25 minutes for the regular-sized ones. Cool the muffins in their tins on a rack for 20 minutes. Transfer to a wire rack to cool completely before glazing.

6. Make the glaze. Whisk the icing sugar, water and meringue powder, if using, until smooth and the proper consistency for piping. To test the glaze, drizzle a little on a plate. If it spreads too much, add a little more icing sugar and whisk to combine. If it is too thick, loosen with a few droplets of water and whisk again. Spoon the glaze into a parchment paper cone and pipe a cross on the top of each muffin. Let the glaze set for an hour before serving.

Note: The meringue powder helps the glaze set. If you make the glaze without it, let the muffins air-dry for an extra hour before storing them. And to make the muffins less seasonally specific, you can leave the crosses off or simply drizzle the glaze on top.

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• Bonus Recipe: Candied Citrus Peel •

Information:
• Makes about 2 cups (500 mL) of candied peel
• Store the candied peel, refrigerated and in the syrup for up to a month.

Ingredients:
• 3 large navel oranges or lemons
• 1½ cups (300 g) sugar

Directions:

1. Using a paring knife or orange peeler, score the peel of the orange or lemon without cutting through the fruit by making 2 circular scores at the top and bottom of each orange, and then making 4 or 5 scores connecting the top and bottom circles. Peel away the skin of the orange (or lemon) carefully, and then cut these into ¼-inch strips.

2. Bring a pot of water up to a boil and drop in the peel. Simmer the peel for 1 minute, then strain, discarding the water.

3. Refill the pot with 1½ cups (375 mL) of fresh water and add the sugar. Bring this up to a simmer then add the peel and simmer gently, uncovered, for about 20 minutes – the peel will look slightly translucent (but not completely). Remove the pot from the heat and cool the peel in the syrup to room temperature.

How to Make the Loveliest Lemon Squares! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2024-03-12 | Recipe below! Cream cheese is the real secret behind these lemon squares – they lend richness but also a tang that enhances the tart lemon. It also gives the lemon filling structure, so that it doesn’t leak into or underneath the shortbread base. SEE BELOW for sugar-free modifications!

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Makes 1 8-inch (20 cm) square pan
Cuts into 25 or 36 squares

The squares can be kept refrigerated for up to 3 days.

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• Ingredients •

Base:
1 cup (150 g) all-purpose flour
¼ cup (50 g) granulated sugar
½ cup (115 g)cold unsalted butter, cut into pieces

Filling:
4 oz (120 g) cream cheese, at room temperature
1 ½ cups (300 g) granulated sugar
¼ cup (37 g) all-purpose flour
2 tsp finely grated lemon zest
½ tsp baking powder
½ cup (125 mL) lemon juice
4 large eggs
Icing sugar for dusting, optional

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• Directions •
1. Preheat the oven to 350F (180 C). Grease and line an 8-inch (20 cm) square pan with parchment paper so that the paper comes up the sides.

2. To prepare the base, pulse the flour and sugar in a mini chopper or food processor to combine. Add the butter and pulse it until the mixture is an even crumbly texture, but the dough should not comes together. Press this into the prepared pan.

3. Bake for 15 to 18 minutes until the base turns golden around the edges. Prepare the filling while the crust cools.

4. In a mixer, or by hand, beat the cream cheese with about half of the sugar until smooth. Add the remaining sugar, flour, lemon zest and baking powder and blend until smooth (switch to a whisk if combining by hand). Add the lemon juice and eggs and combine until smooth. Pour the filling over the cooled crust.

5. Bake for 35 to 40 minutes, until the edges are set and just show signs of soufflé-ing a little, but the centre should still have a bit of a jiggle to it. Cool the squares to room temperature before chilling for at least 3 hours before dusting with icing sugar and slicing.

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• Sugar-Free Modifications •
Please note that these points relate only to recipe feasibility.

Monkfruit Sugar (blended with erythritol)
- Use 1:1 by weight or volume in place of sugar, both in crust and filling
- Omit baking powder
- Bake time remains the same
- Crust is slightly crispier than with sugar

Stevia 1:1 Baking Blend
- Use 1:1 by volume (not by weight) in place of sugar, both in crust and filling
- Omit baking powder and lemon zest
- Reduce bake time of filling to 20-25 minutes
- Volume of filling is reduced

Agave Syrup
- Use 1:1 by volume in filling, but use stevia baking blend or monkfruit sugar in base
- Omit baking baking powder
- Increase bake time to 45 minutes

How to Make Caramel Apple Upside Down Cake! LIVE w/ Anna Olson

Oh Yum with Anna Olson 2024-03-06 | Recipe below! Apples make an ideal upside down cake, since they caramelize so nicely and the juice meld with the sugar syrup, making for a shiny, saucy glaze when the cake is inverted.

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Makes 1 9-inch (20 cm) cake
Serves 12

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• Ingredients •

Caramel Apple Layer:
3 apples (Granny Smith, Mutsu or similar), peeled, cored and each cut into 8 wedges
2 Tbsp (30 mL) water
1 Tbsp (15 mL) lemon juice
1 cup (200 g) granulated sugar
¼ cup (60 g) unsalted butter

Cake:
¼ cup (60 g) unsalted butter at room temperature
½ cup (100 g) granulated sugar
½ cup (100 g) packed dark brown sugar
4 large eggs at room temperature, separated
1/3 cup (80 mL) sour cream
1 tsp vanilla extract
1 ¼ cups (187 g) all-purpose flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt

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• Directions •
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) cake pan and place it on a parchment-lined baking tray.

2. For the caramel apple layer, arrange the apples tightly together in the bottom of the prepared pan. Pour the water and lemon juice into a small saucepot, and then add the sugar. Bring this mixture to a boil without stirring and continue to boil, occasionally brushing the sides of the pot down with water, until it is a rich caramel color, about 5 minutes. Remove the pot from the heat, whisk in the butter until melted and pour the caramel over the apples, coating them as much as possible (but don’t worry if they are not completely coated). Set aside while preparing the cake.

3. Beat the butter, sugar and brown sugar together. Add the egg yolks, sour cream and vanilla and beat until blended.

4. In a separate bowl, sift the flour, baking powder, cinnamon and salt and stir this into the butter mixture.

5. In another bowl, whip the 4 egg whites until they hold a soft peak and fold them into the cake batter in 2 additions. Scrape the batter overtop of the apples and spread evenly.

6. Bake the cake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cake to cool for 30 minutes. Run a knife around the inside edge of the cake pan and place a serving plate overtop the pan. Flip the cake over and lift the pan off, revealing the caramel apple top.

How to Make Blueberry Streusel Muffins! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2024-02-06 | Recipe below! I love a blueberry muffin that makes you imagine an exclamation mark after the word ‘blueberry’ when you take the first bite! To maximize the blueberry flavour, I use a combination of fresh blueberries and dried blueberries, and a fluffy batter with a hint of lemon absorbs the blueberry aromas as the muffins bake.

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Makes 12 Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes

The muffins will keep in an airtight container for up to 3 days or can be frozen for up to 3 months.

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• Ingredients •

1 ¾ cups (262 g) all-purpose flour
½ cup + 1 Tbsp (112 g) granulated sugar, divided
2 tsp finely grated lemon zest
2 tsp baking powder
¼ tsp fine salt
¼ tsp ground nutmeg
½ cup (115 g) unsalted butter, melted (still warm is OK)
½ tsp ground cinnamon
2/3 cup (160 mL) 2% milk, at room temperature
2 large eggs, at room temperature
½ tsp vanilla extract
1 ½ cups (190 g) fresh blueberries
½ cup (75 g) dried blueberries

Note: Fresh blueberries are easier to work with when baking blueberry muffins, but sometimes frozen are closest at hand. You can replace the fresh blueberries with frozen berries, but add them still-frozen and after tossing them with 2 Tbsp (18 g) all-purpose flour to help prevent the berries from streaking the batter.

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• Directions •
1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners

2. Whisk the flour, ½ cup (100 g) of the sugar, lemon zest, baking powder, salt and nutmeg together in a mixing bowl. Stir in the melted butter and blend until the mixture is an even crumbly texture.

3. Measure ½ cup (75 g) of the flour mixture to a separate bowl and stir in the remaining 1 Tbsp (12 g) of sugar and the cinnamon. Set aside.

4. Add the milk, eggs and vanilla to the flour mixture and whisk until combined (but a few little lumps are OK). Stir in the fresh and dried blueberries.

5. Divide the batter between the muffin cups and sprinkle the tops with the streusel topping. Bake the muffins for about 25 minutes, until a centre inserted into the centre of one comes out clean. Cool the muffins in the tin for 10 minutes, then remove them from the pan to cool completely.

How to Make the Chewiest Oatmeal Cookies! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2024-01-31 | Recipe below! Start the year with some comfort baking along with Anna! These easy-to-make cookies smell divine when they’re in the oven, and it’s up to you if you’d rather use chocolate chips or raisins.

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Makes about 2 dozen cookies
Prep Time: 10 minutes
Cook Time: 8 to 10 minutes

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• Ingredients •

10 Tbsp (150 g) unsalted butter, room temperature
1 cup (200 g) packed dark brown sugar
1 Tbsp (18 g) honey or 1 Tbsp (16 g) fancy molasses
1 large egg, room temperature
1 tsp vanilla extract
1 cup (150 g) all-purpose flour
1 Tbsp (8 g) cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon or pumpkin spice blend
½ tsp fine salt
1 ½ cups (150 g) regular rolled oats
1 cup (175 g) chocolate chips or 1 cup (150 g) raisins or dried cranberries

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• Directions •
1. Preheat the oven to 375°F (190°C) and line two baking trays with parchment paper.

2. Cream the butter, brown sugar and honey (or molasses) by hand in a large bowl until smooth. Add the egg and beat well after each addition, then stir in the vanilla. In a separate bowl, stir the flour, cornstarch, baking powder, baking soda, cinnamon and salt together with a fork and add these dry ingredients all at once to the dough, stirring until blended. Add the oats and chocolate chips or raisins and stir until evenly combined.

3. Using a small scoop or two teaspoons, scoop spoonfuls of dough and drop them onto the trays, leaving 2 inches (5 cm) between them. Gently press the cookies down with your palm. Bake the cookies for 8 to 10 minutes, only until you start to see browning at the edge of the cookies. As you pull the trays from the oven, give the pan a little smack on the oven door to deflate the cookies.

4. Cool the cookies on the trays on a cooling rack. The cookies will keep in an airtight container at room temperature for up to 3 days.

Note: The secrets to keeping oatmeal cookies soft in the centre are using cornstarch in the dough and not overbaking them. They may seem exceptionally soft after 8 minutes of baking, but as long as the edges are browned, they will set up once cooled.

Anna Olson Makes 3 Types of Holiday Cookies! | Baking Wisdom

Oh Yum with Anna Olson 2023-12-14 | All recipes in the description below! Follow along and fill your holiday cookie tin with delectable chewy brownie cookies, walnut snowball cookies, and almond streusel jam squares. Get that glass of milk ready!

Sponsored by LG Canada. #ad

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00:00 Intro

00:55 Chewy Brownie Cookies

These cookies have the lovely crackled satin surface, and intense chocolate flavour, of a well-made pan of chocolate brownies.

• Information •

Makes 24 cookies
Prep Time: 15 minutes, plus chilling
Cook Time: 10 minutes

Cookies will keep in an airtight container at room temperature for 5 days.

• Ingredients •

8 oz (240g) dark baking/couverture chocolate, chopped
¼ cup (60 g) unsalted butter, diced
2 large eggs
½ cup (100 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 tsp vanilla extract
½ cup (75 g) all-purpose flour
¼ cup (30 g) Dutch-process cocoa powder
¼ tsp baking powder
¼ tsp fine salt
½ cup (85 g) chocolate chips (white, milk or semisweet)

• Directions •

1. Preheat oven to 375°F and line 2 baking trays with parchment.

2. Melt chocolate and butter in a small metal bowl placed over a pot of simmering water, stirring gently until smooth. Set aside (but the chocolate can be used still warm).

3. In a large bowl, whisk the eggs, granulated sugar, brown sugar and vanilla by hand for a minute, until paler in colour. Whisk in melted chocolate.

4. Sift flour, cocoa powder, baking powder and salt. Stir to combine. Stir in chocolate chips. The batter will be fluid, but if you let it rest for a minute or two, it will thicken on its own. Scoop the cookies onto the trays, leaving 2 inches between them.

5. Bake for 8 to 10 minutes, until the cookies appear crackled on the surface. Remove from the oven and cool on trays or cooling racks for 10 minutes.

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06:53 Walnut Snowball Cookies

Sometimes called Russian tea cakes or Mexican wedding cookies, these tender, buttery shortbread cookies are shaped in balls and rolled in icing sugar, ensuring a sugary snowstorm with every bite.

• Information •

Makes 48 cookies
Prep Time: 20 minutes, plus chilling
Cook Time: 20 minutes

Cookies will keep in an airtight container at room temperature for 2 weeks.

• Ingredients •

1⅔ cups (170 g) untoasted walnut halves
1⅔ cups (250 g) all-purpose flour, divided
½ cup (65 g) icing sugar, plus extra
½ tsp fine salt
1 cup (225 g) unsalted butter, at room temperature
2 tsp vanilla extract

• Directions •

1. Pulse walnuts with flour in a food processor or mini chopper until finely ground.

2. Add icing sugar and salt and pulse again. Add butter and vanilla, and pulse at first to start combining ingredients, then turn to high speed until the dough makes a ball.

3. Portion the cookies. Knead the dough into a ball on a work surface and flatten slightly. Cut into quarters, then divide each into 12 little pieces. Shape each piece into a ball and place on a plate or tray. Chill for at least an hour before baking.

4. Preheat oven to 325°F and line 2 large baking trays with parchment. Arrange chilled cookies on trays, leaving an inch between them.

5. Bake for 20 minutes, until just a hint of browning on the bottom of the cookies. Let cool on baking trays or wire rack.

8. After completely cooled, roll cookies generously in icing sugar, using a wide shallow bowl.

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12:16 Almond Streusel Jam Squares

These delicious jam squares use streusel as a sturdy base and as a crumbly topping!

• Information •

Makes one 8-inch square pan (16 to 25 squares)
Prep Time: 15 minutes, plus chilling
Cook Time: 45 minutes

Squares will keep in an airtight container in the fridge for a week.

• Ingredients •

1 ½ cups (180 g) ground almonds
1 cup (150 g) all-purpose flour
2/3 cup (140 g) packed light brown sugar
1 tsp ground cinnamon
10 Tbsp (150 g) unsalted butter, cool and cut into pieces
1 ½ cups (375 mL) of any fruit jam
Icing sugar

• Directions •

1. Preheat oven to 325°F. Lightly grease and line an 8-inch (20 cm) square pan with parchment so that the paper comes up the sides.

2. Mix streusel ingredients. Combine ground almonds, flour, brown sugar and cinnamon in a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. If mixing by hand, use a pastry cutter to work in the butter until a fine crumble, or mix on low speed. Add rum or other spirit and continue to mix until the streusel begins to bind and hold in larger clumps.

3. Assemble the square. Spoon two-thirds of the almond streusel into the pan and press into the corners and the base. Spread jam over the base to cover evenly. Crumble remaining streusel overtop, covering jam completely.

4. Bake for about 45 minutes, until streusel is a light golden brown.

5. Cool the square in the pan on a rack completely, then chill for at least 2 hours before dusting with icing sugar and slicing the pan into 16 (4-inch) or 25 (5-inch) squares.

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16:40 Final preparations
20:07 Let's see the results!

#AnnaOlson #BakingWisdom

Lets Make Sticky Toffee Pudding! | LIVE w/ Anna Olson

Oh Yum with Anna Olson 2023-12-13 | Recipe below! This sticky toffee pudding recipe (with two delicious sauce choices) is baked in a pan and cut into squares like a gingerbread cake. It's moist, delicious, and super simple to make, and can be dressed up with a warm Toffee Sauce and an Eggnog Crème Anglaise (recipes for both below as well!). It’s also one of my mom’s favourite desserts, so you know that this warm wintry classic is on my table during the holidays.

This recipe is brought to you by Organic Meadows.

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• Pudding Recipe •
(Recipes for each sauce can be found at the end)

Makes one 8-inch (20 cm) square pan
Serves 12
Prep Time: 15 minutes, plus cooling
Cook time: 30 minutes

Make Ahead Tip - You can store the baked pudding cake in the pan, well wrapped, at room temperature for up to 3 days. Warm it in a 300°F (150°C) oven for 15 minutes (or microwave individual slices) to heat through before serving. The toffee sauce can also be made ahead, chilled in a bowl or jar and gently warmed over medium heat just before serving.

•• Ingredients ••

Pudding
2 cups (300 g) chopped pitted dates
1 cup (250 mL) boiling water
3/4 tsp baking soda
1/4 cup (60 g) Rolling Meadow Grass Fed unsalted butter, at room temperature
3/4 cup (150 g) granulated sugar
2 large eggs, at room temperature
1 1/4 cups (185 g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp fine sea salt
Pinch of ground cloves

•• Directions ••
1. Preheat the oven to 350°F (180°C) and grease an 8-inch (20 cm) square metal or ceramic pan. Line the bottom and sides of the pan with parchment paper if you plan on portioning and plating in the kitchen before serving.

2. Place the dates in a large heatproof bowl and pour the boiling water over them. Stir in the baking soda and set aside until lukewarm.

3. Cream the butter and sugar together by hand in a large mixing bowl—the mixture will be sandy, not smooth or creamy. Add the eggs 1 at a time, beating well after each addition. Sift in the flour, baking powder, salt and cloves and stir to combine.

4. Add the date mixture (including all of the water) and stir well—the batter will be very pale and liquid. Pour into the prepared pan and bake for about 30 minutes, until a skewer inserted in the centre comes out clean. Let cool for at least 15 minutes on a wire rack before serving.

5. To serve, cut the pudding cake into individual squares and serve warm, topped with the toffee sauce and the eggnog anglaise on the side.

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• Sauce Recipes •

•• Warm Toffee Sauce ••
This sauce is quicker and simpler to make than caramel sauce, so in a pinch you can serve this sauce over ice cream for a last minute dessert.

Makes about 1 1/2 cups (375 mL)
Prep Time: 5 minutes
Cook Time: 5 minutes

Make Ahead Tip - You can refrigerate this sauce in an airtight container until the expiry date on the cream you used to make it. To use, reheat the sauce in a small saucepan over medium heat or microwave until fluid.

Ingredients:
1 cup (250 mL) Organic Meadow whipping cream
1 cup (200 g) packed demerara or dark brown sugar
2 Tbsp (37 g) honey
1/4 cup (60 mL) whiskey or brandy

Directions:
1. Place the cream, brown sugar and honey in a small saucepan over medium heat and bring to a boil, whisking occasionally. Reduce the heat to medium and simmer for 2 minutes, whisking occasionally, to thicken a little.

2. Whisk in the whiskey (or brandy) and simmer for 1 minute more, while still whisking. Serve the sauce warm.

•• Eggnog Crème Anglaise ••
Makes about 1 cup (250 mL)
Prep time: 5 minutes
Cook Time: 7 minutes

Ingredients:
1 cup (250 mL) Organic Meadow 3.2% Eggnog
3 large egg yolks
2 Tbsp (25 g) granulated sugar

Directions:
1. Heat the eggnog over medium heat, until you see steam. Whisk the egg yolks and sugar together in a small bowl.

2. Slowly pour the warm eggnog into the egg yolks while constantly whisking and return the mixture to the pot. Use a wooden spoon to stir the sauce until thickened, about 3 minutes. Strain the sauce into a bowl, cool and then chill the sauce until ready to serve.

Lets Bake a Danish Pastry Wreath! | LIVE w/ Anna Olson

Oh Yum with Anna Olson 2023-12-05 | Recipe below! This lovely raspberry jam dessert, styled as a wreath, has all the buttery softness of a traditional Danish pastry, with just a quarter of the effort.

This recipe is brought to you by Rolling Meadows.

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Serves 12
Prep Time: 25 minutes, plus resting
Cook Time: 40 minutes, plus setting

You can also use this recipe to make jam-filled sticky buns. Once you’ve rolled up the dough, cut it into twelve portions, arrange them in a 9 × 13-inch (3 L) baking pan and then proof and bake as for the wreath.

MAKE AHEAD TIP:
You can store the baked wreath, well wrapped, for 2 to 3 days at room temperature. Do not refrigerate. Or freeze the unbaked but assembled wreath in its pan for up to 3 months. Thaw it overnight in the fridge before letting it rise on the counter for about 2 hours before baking. You can also freeze the baked wreath, but once thawed it will likely be a little softer than when it was freshly baked.

• Ingredients •

Dough
3 ½ cups (525 g) all-purpose flour
¼ cup (50 g) granulated sugar
2 ¼ tsp (8 g) instant dry yeast (1 package)
1 tsp (5 g) salt
1 cup (250 mL) Rolling Meadow Grass Fed 2% kefir, at room temperature
¼ cup (60 g) Rolling Meadow Grass Fed unsalted butter, melted (still warm is OK)
1 large egg, at room temperature

Filling and Assembly
½ cup (115 g) unsalted butter, at room temperature
1 cup (250 mL) raspberry jam
1 tsp (3 g) ground cinnamon
1 tsp (5 mL) vanilla extract
1 cup (200 g) frozen raspberries (still frozen)
1 cup (130 g) icing sugar, sifted
2 Tbsp (30 mL) Rolling Meadow Grass Fed ½ & ½ cream

• Directions •
1. For the dough, stir the flour, sugar, yeast and salt together in a mixing bowl or in the bowl of a stand mixer fitted with the hook attachment.

2. Pour the kefir and melted butter over the flour mixture, add the egg and mix on low speed until the dough comes together. Increase the speed by one level and knead until the dough springs back when touched, about 4 minutes. (If mixing by hand, stir the dough with a wooden spoon until it becomes too difficult and then turn the dough out to knead by hand for 6 minutes or until elastic, adding as little extra flour as possible as you go.)

3. Place the dough in an ungreased bowl, cover with plastic wrap and let rise on the counter until doubled in size, about 90 minutes.

4. For the filling, beat the butter by hand to soften it and beat in the raspberry jam, cinnamon and vanilla.

5. Generously grease a 12-inch (30 cm) ovenproof skillet, angel food cake pan, or other round baking pan of similar diameter. Turn the risen dough out onto a lightly floured surface and roll it into a rectangle about 20 × 10 inches (50 × 25 cm).

6. Spread the raspberry filling evenly over the dough and sprinkle the frozen raspberries on top. Starting at one of the long sides, roll up the dough.

7. Cut the roll in half widthwise, and then cut each piece in half lengthwise so you have four rectangular pieces.

8. Hold the first piece by the two short ends and twist in opposite directions. Lay the twisted dough in the skillet, with one end in the centre. Wrap the dough around the centre end in a spiral, working your way from the centre out toward the sides of the skillet or pan. Repeat with the three remaining pieces of dough, gradually enlarging the spiral so that it fills the pan—any spaces will fill in as the dough rises. Cover the skillet with a tea towel and let the dough rise again until almost doubled, 45 minutes.

9. Preheat the oven to 350 °F (180 °C). Uncover the skillet/pan and bake for about 40 minutes, until the wreath is an even golden brown. Cool the wreath in the skillet on a wire rack before glazing.

10. Whisk the icing sugar and ½ & ½ cream together and drizzle over the wreath. Let the glaze set for about an hour before serving. Serve the wreath either directly from the skillet or transfer it to a cutting board and slice the buckle into wedges to serve.

Lets Make Eggnog Crème Brûlée! | LIVE w/ Anna Olson

Oh Yum with Anna Olson 2023-11-29 | Recipe below! Crème brûlée is a favourite dessert of mine to make over the holidays, and this version is especially festive because I use eggnog in place of some of the whipping cream, making each bite rich without being too heavy.

This recipe is brought to you by Organic Meadows.

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Makes six 5 oz (150 mL) desserts
Prep Time: 15 minutes, plus chilling
Cook Time: 35 minutes

The brûlées will keep without the caramelized sugar layer, uncovered, in the fridge for up to 2 days.

• Ingredients •
1¼ cups (310 mL) whipping cream
1 cup (250 mL) Organic Meadow 3.2% eggnog
2 tsp vanilla bean paste or vanilla extract
¼ tsp grated nutmeg
6 egg yolks
6 Tbsp (75 g) granulated sugar, plus extra for the brûlée topping
2 Tbsp (30 mL) amber rum (optional)

• Directions •
1. Preheat the oven to 325°F (160°C) and place six 5 oz (150 mL) flat crème brûlée dishes or regular ramekins in a large pan where the sides of the pan are higher than the ramekins.

2. Heat the cream and eggnog in a medium saucepan over medium-low heat with the vanilla and nutmeg. Heat the cream for about 5 minutes, watching so that it doesn’t boil over.

3. Whisk the egg yolks, 6 Tbsp (75 g) of sugar and rum together in a small bowl. Whisk in the hot cream slowly, whisking constantly (but not overly vigorously) until all has been added. Strain through a fine-mesh sieve into a clean bowl and then ladle or pour into the ramekins. If any small bubbles appear on the surface of the custards, use the corner of a paper towel to dab them off (bubbles will prevent the brûlée from browning easily and evenly).

4. Prepare the hot water bath and bake. Pour boiling water carefully around the brûlée dishes in the pan, so that the water comes just past halfway up the dishes. Carefully place the pan in the oven. Bake the custards for about 20 minutes for flat dishes and about 30 minutes for regular ramekins, until they are set around the edges but still jiggle a little when gently moved. Transfer the pan to a cooling rack and let the custards cool in the water bath for 10 minutes. Remove them using a tea towel or oven mitt to cool completely on the rack.

5. Chill the custards for at least 3 hours before serving.

6. Caramelize the tops with sugar. Sprinkle each custard with a thin layer of sugar. Carefully ignite a kitchen butane torch and caramelize the sugar by moving the torch back and forth over the custard, about an inch or two away from the top. Sprinkle another thin layer of sugar over the first layer and torch it, repeating another two times or until the caramel layer is to your liking. Serve immediately.

Tip: Give your glass of eggnog into a Crème brûlée twist by rimming the glass in caramelized sugar! To make the caramelized sugar, place 1/3 cup (70 g) of granulated sugar, the water and lemon juice in a small saucepan and stir to mix. Bring to a full boil over high heat, without stirring, and boil until the sugar turns a light amber, about 90 seconds. Remove from the heat. Immediately pour the sugar onto a parchment lined baking tray or pie plate, swirling to get the sugar into as thin a layer as possible before it sets. Let the sugar mixture cool in the pan on a wire rack until set, about 30 minutes, then crush the caramel into small pieces in a resealable bag. Dip each glass in lightly whisk egg white and then into the sugar, and sprinkle some caramel on top of the eggnog once you’ve filled your glass.

Lets Make Lobster Mac & Cheese Squares! | LIVE w/ Anna Olson

Oh Yum with Anna Olson 2023-11-21 | Recipe below - these savoury bite-sized squares are a bit decadent, but the holidays totally justify making and eating them! A breaded and baked—or air-fried—outside yields to a gooey cheesy centre with tidbits of lobster nestled in between the pasta.

This recipe is brought to you by Rolling Meadows.

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Makes one 8-inch (20 cm) square pan
Serves 24
Prep Time: 25 minutes, plus chilling
Cook Time: 35 minutes

You can make and bread the bites up to a day ahead or freeze for up to 3 months. Thaw the frozen bites in the fridge before baking.

Tip: With or without the lobster, this recipe makes a delicious batch of classic smooth and creamy mac ’n’ cheese. Serve it straight from the saucepan into warm bowls!

• Ingredients •

Squares
2 cups (300 g) uncooked tubetti pasta
3 Tbsp (45 g) Rolling Meadow Grass Fed butter (salted or unsalted)
3 Tbsp (25 g) all-purpose flour
1 cup (250 mL) Rolling Meadow Grass Fed 2% milk
2/3 cup (160 mL) Rolling Meadow Grass Fed 14% sour cream
1 Tbsp (12 g) Old Bay seasoning (or 2 tsp celery salt)
1 Tbsp (15 mL) Dijon mustard
4 cups (360 g) coarsely grated Organic Meadow old Cheddar cheese
2 Tbsp (30 mL) dry vermouth (optional)
6 oz (180 g) diced cooked lobster meat
4 thinly sliced green onions

Crust
2 ½ cups (200 g) panko breadcrumbs
3 Tbsp (45 g) Rolling Meadow Grass Fed butter (salted or unsalted)
1 cup (150 g) all-purpose flour
2 large eggs, lightly whisked
Vegetable oil, for frying

• Directions •
1. Line the bottom and sides of an 8-inch (20 cm) baking pan with parchment paper.

2. For the squares, cook the pasta in salted, boiling water until tender, about 8 minutes. Drain well and set aside.

3. Melt the butter over medium heat in a medium saucepan and stir in the flour with a wooden spoon. Continue to cook, stirring continuously, until the mixture smells slightly nutty but has not changed colour, about 4 minutes.

4. Add the milk in 3 parts, combining well with a whisk and letting the mixture thicken between each addition. Whisk in the sour cream followed by the Old Bay seasoning and the mustard.

5. Reduce the heat to medium-low and add the cheese in 3 parts, whisking between each addition until the cheese has melted. Whisk in the vermouth (if using) and then stir in the cooked pasta, lobster meat and green onions.

6. Spread the mac ’n’ cheese into the prepared baking pan. Cover the surface of the pasta directly with plastic wrap and let cool to room temperature before chilling until set, at least 2 hours.

7. Toast the panko in a dry skillet over medium heat, stirring often, until lightly browned, about 8 minutes, then stir in the butter until melted. Set aside to cool.

8. For the crust, preheat the oven to 375°F (190°C). Line a baking tray with parchment paper and place a metal rack on top. Alternatively, you can bake the bites using an air fryer, following manufacturer instructions.

9. Arrange the flour, eggs and breadcrumbs in separate bowls for dredging. Turn the pan of chilled mac ’n’ cheese out onto a cutting board and cut into 24 portions.

10. Dip each square in the flour, coating it fully and shaking off any excess. Dunk into the eggs and then the breadcrumbs and carefully set each square on the rack, leaving an inch (2.5 cm) between them.

12. Bake for 10 to 15 minutes, to ensure the cheese has melted all the way through. Transfer to a plate and serve immediately.

Lets Bake Chocolate Pumpkin Donuts! | LIVE w/ Anna Olson

Oh Yum with Anna Olson 2023-11-14 | Recipe below - when I was a kid, homemade doughnuts (or 'donuts') were always something special. These baked ones are a little more virtuous than their fried counterparts, and they make a great treat after shovelling snow or while gathering around the TV for a movie night during the holidays. They are also a delight to serve like petits fours, with coffee or tea after a special meal.

This recipe is brought to you by Rolling Meadows.

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Makes 18 large doughnuts or 6 dozen mini doughnuts
Prep Time: 25 minutes
Cook time: 25 minutes, plus setting

You can store baked and glazed doughnuts in an airtight container at room temperature for up to 3 days. Or freeze them, unglazed but well wrapped, for up to 3 months. Thaw them completely at room temperature before glazing.

• Ingredients •

Donuts
1 cup (250 mL) pure pumpkin purée
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1/2 cup (125 mL) Rolling Meadow 2% Grass Fed plain Greek yogurt
1/2 cup (115 g) Rolling Meadow Grass Fed unsalted butter, melted (warm is OK)
2 large eggs
1 tsp pure vanilla extract
2 cups (300 g) all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp fine sea salt

Chocolate Glaze
6 oz (180 g) bittersweet couverture/baking chocolate, chopped
6 Tbsp (90 g) Rolling Meadow Grass Fed unsalted butter, cut into pieces
1 Tbsp (15 mL) white or golden corn syrup

• Directions •
1. Preheat the oven to 350°F (180°C) for regular-sized donuts or 325°F (160°C) for mini donuts. Lightly grease your doughnut pans.

2. For the donuts, whisk the pumpkin purée, both sugars, Greek yogurt, melted butter, eggs and vanilla in a large mixing bowl until evenly combined.

3. In a separate bowl, sift the flour, baking powder, cinnamon, ginger, nutmeg and salt and add all at once to the pumpkin mixture. Whisk until the batter is evenly combined and there are no visible lumps.

4. Spoon the batter into a piping bag fitted with a large plain tip (or a medium plain tip for mini donuts) and pipe it into the prepared pans.

5. Bake for about 20 minutes for regular doughnuts (15 minutes for minis), until the doughnuts spring back when gently pressed. Turn them out onto a wire rack to cool completely.

6. For the glaze, place the chocolate, butter and corn syrup in a metal bowl and set it over a saucepan filled with an inch (2.5 cm) of barely simmering water, stirring gently with a spatula. When the glaze has melted, remove from the heat and use immediately.

7. Dip the tops of the donuts into the glaze, place glazed side up on a wire rack or a baking tray and let set for 1 hour before eating.

Tip: To get a proper doughnut shape, you do need to use doughnut pans. They look like muffin pans except they have a raised bit in the centre of each cavity that creates the hole in the middle. If you don’t have a doughnut pan, make these as muffins —you will get 18 regular muffins from the recipe and the bake time will be just 5 minutes longer (or 3-4 minutes shorter if you’d like to make mini muffins).

How to Make Annas Chocolate Mousse! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2023-10-31 | Recipe below - make a classic chocolate mousse with me! A good chocolate mousse is rich yet somehow ethereal, thanks to the folding in of both whipped cream and whipped egg whites. This recipe features a little coffee to amplify the chocolate flavour, but you could simply omit it or use tea in its place.

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Serves 6 to 8
Prep time: 20 minutes
Cook time: 5 minutes
The chocolate mousse will keep, refrigerated, for up to 3 days.

• Ingredients •
7 oz (210 g) bittersweet chocolate, chopped
2 Tbsp (30 g) unsalted butter
1 cup (250 mL) whipping cream
¼ cup (60 mL) brewed espresso, cooled
3 Tbsp (45 mL) brandy
3 large egg whites at room temperature
pinch of salt
3 Tbsp (40 g) sugar
chocolate shavings, for garnish

• Directions •
1. Melt the chocolate and butter in a metal bowl placed over a pot or barely simmering water, stirring gently until melted. Remove from the heat and allow to cool while preparing the other mousse components.

2. Whip the cream to soft peaks and stir in the espresso and brandy. Chill until ready to use.

3. In a clean bowl, whip the egg whites with the salt until foamy, then gradually add the sugar while continuing to whip the whites until they hold a soft peak when the beaters are lifted.

4. By now the chocolate should be cooled to just above room temperature. Fold the whipped cream quickly into the chocolate in 2 additions, then fold in the whites all at once (the mousse will be soft). Pour this into desired serving dishes and chill until set, about 3 hours. Top with chocolate shavings before serving.

Anna Olson Makes Pumpkin Pie with Roasted White Chocolate! | Baking Wisdom

Oh Yum with Anna Olson 2023-09-21 | Recipe below - follow along! This contemporary take on a classic pumpkin pie is velvety and smooth with the addition of Roasted White Chocolate Ganache. It is used both in the pie filling and as part of the cream topping and provides a caramel flavour that partners perfectly with spices and pumpkin. Prepare the full ganache recipe so you have enough for both uses in this recipe.

This Baking Wisdom video is sponsored by LG Canada. #ad

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• Recipe Information •
Makes one 9-inch (23 cm) pie or fluted tart
Serves 8
Prep Time: 15 minutes, plus chilling
Cook Time: 40 minutes

The pie will keep, loosely wrapped in plastic, in the fridge for up to 3 days.

• Ingredients •
½ recipe Classic Pie Dough, rolled to 9 inches (23 cm), then blind-baked and cooled
(see recipe video for Leek & Cheese Quiche: youtu.be/mQQJf2pYU48)

Roasted White Chocolate Ganache (makes just over 1 cup):
8 oz (240 g) white baking/couverture chocolate, chopped
½ cup (125 mL) whipping cream

Pumpkin filling:
1½ cups (375 mL) pure pumpkin purée
½ cup (125 mL) whipping cream
½ cup (125 mL) Roasted White Chocolate Ganache, at room temperature
¼ cup (50 g) packed light brown sugar
¾ tsp ground cinnamon
½ tsp ground cardamom
½ tsp ground ginger
¼ tsp ground cloves
1 large egg
3 egg yolks

Roasted white chocolate cream:
½ cup (125 mL) Roasted White Chocolate Ganache
¾ cup (175 mL) whipping cream

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• Directions •
1. Preheat the oven to 250°F (120°C).

2. Melt and roast the chocolate. Place the chopped chocolate into a 9-inch (23 cm) glass pie plate or ceramic dish of similar size. Roast the chocolate, uncovered, for 1 hour, stirring every 15 minutes. The chocolate will become a light caramel colour.

NOTE: While roasting, chocolate naturally goes through an amazing transformation. It may almost appear to seize. Keep stirring for about a minute every 15 minutes, and by the time the hour is up and the cream is added, it will reach a smooth, silky consistency.

Here are the visual cues at each 15-minute mark:
- After 15 minutes: Chocolate is fluid once stirred. Press out any lumps with a spatula.
- After 30 minutes: Chocolate is beige on the surface, is darker underneath once stirred and has lost its shine. Stir the chocolate very well. It will be tight at first but will smooth out to become spreadable (but not fluid).
- After 45 minutes: Chocolate is similar to how it was at 30 minutes, but darker and tighter and grainier. Stir for a full minute to make it smooth.
- After 1 hour: Chocolate is very tight and grainy. Keep stirring. The chocolate will become smooth and spreadable, and the shine will return (it will look like melted peanut butter).

3. Make the ganache. Heat the cream in a small saucepan over medium heat to just below a simmer. Remove the pan from the heat and scrape in the roasted white chocolate, whisking gently until smooth and well combined. The ganache will have the same colour and texture as a caramel sauce. Cool the ganache to room temperature and then chill until ready to use.

4. For the pie, preheat the oven to 350°F (180°C). Place the blind-baked pie shell on a baking tray (still in its pan).

5. Prepare the filling. Whisk the pumpkin purée with the whipping cream, roasted white chocolate ganache, brown sugar, cinnamon, cardamom, ginger and cloves. Whisk in the whole egg and egg yolks.

6. Bake the pie. Pour the filling into the pie shell and bake for about 40 minutes, until the filling is set when the pie plate is shaken. Cool to room temperature and chill for at least 2 hours before topping.

7. Make the roasted white chocolate cream. If the roasted white chocolate ganache is not at room temperature (smooth and almost fluid), warm it over low heat on the stove, while stirring, or microwave for 10 to 15 seconds and then stir. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream and white chocolate ganache until the chocolate cream holds a peak when the beaters are lifted.

8. Decorate. Spoon the chocolate cream into a piping bag fitted with a large star tip and pipe a “rope” design around the outside edge of the pumpkin filling. Sprinkle with praliné noisette, if using. Chill until ready to serve.

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How to Make Annas Maple Pumpkin Scones! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2023-09-15 | Recipe below! These scones are slightly softer and cakier than a traditional scone because of the moisture from the pumpkin. With their spices and maple glaze, they are a wonderful teatime treat or gift to bring to a friend.

Tune in and bake with Anna!

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• Recipe •
Makes 12 medium scones
Prep Time: 18 minutes
Cook Time: 15 minutes

You can freeze unbaked scones, well wrapped, for up to 3 months. Thaw in the fridge overnight before baking fresh the next day.

• Ingredients •
2¼ cups (337 g) all-purpose flour
1 Tbsp (9 g) baking powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp ground allspice
¼ tsp salt
½ cup (115 g) unsalted butter, cold
¾ cup (175 mL) pure pumpkin purée
½ cup (125 mL) maple syrup
1 large egg

Glaze:
1 cup (130 g) icing sugar, plus extra for dusting
2 Tbsp (30 mL) maple syrup
2 Tbsp (30 mL) water
1 Tbsp (15 g) unsalted butter, melted (still warm)

• Directions •
1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

2. Combine the dry ingredients. Stir the flour, baking powder, cinnamon, ginger, cloves, allspice and salt together in a mixing bowl. Use a box grater to grate in the cold butter. Use a pastry blender or two knives to work in the butter a little further, then switch to your hands, rubbing the mixture between your palms to flatten out the butter pieces. When you no longer feel round pieces of butter, you can stop.

3. Combine the liquids and add to the flour. Stir until the liquid isn’t running but the dough still has not come together. Tip everything out onto a work surface and bring the dough together by flattening and folding the dough over itself, scooping up the rogue crumbs and flour and working them in as you flatten and fold (this action builds in flakiness).

4. Portion the scones. Divide the dough into two pieces and flatten each one with your hands to ¾ inch (2 cm) thick. Cut each piece of dough into six wedges. Place on the baking tray, leaving 2 inches (5 cm) between each scone.

5. Bake the scones for 12 to 15 minutes, until golden brown on the top and bottom. Let the scones cool for 30 minutes on the tray on a rack before glazing.

6. Make the glaze. Whisk the icing sugar, maple syrup, water and butter together to make a thick glaze that runs off your whisk in a slow stream. Use a pastry brush to glaze the scone all over (or use a whisk to drizzle it over the scones), then place on a rack to set for 30 minutes.

How to Make Annas Go-To Banana Bread! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2023-08-31 | Recipe below! If you have a baking day checklist, banana bread should appear in the top five. So take a peek in your freezer—if you tossed a bunch of bananas in there, past their point of enjoyment when fresh, then you’re all set. Vegan and gluten-free variations included.

Tune in and bake with Anna!

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• Recipe •
Makes one 9 × 5-inch (2 L) loaf
Prep Time: 10 minutes
Cook Time: 75 minutes

• Ingredients •
1½ to 1¾ cups (375 to -400 g) mashed ripe banana (3 to 4 bananas)
½ cup (115 g) unsalted butter or virgin coconut oil, melted
⅔ cup (140 g) granulated sugar, plus extra for sprinkling
⅔ cup (140 g) packed light brown sugar
2 large eggs, room temperature, or 4 Tbsp (60 mL) flax eggs (see note)
1 tsp vanilla extract
1½ cups (225 g) all-purpose flour or gluten-free flour (see note)
1 tsp baking soda
¼ tsp salt
1 cup (175 g) semisweet chocolate chips or 1 cup (100 g) toasted walnut pieces (optional; see note)

• Notes •
The ripeness of the bananas can really change the sweetness and banana intensity of this bread. For maximum flavour, use bananas that are more black than yellow. Using a little more or less mashed banana is OK. You don’t need to go peeling one more banana just to mash another tablespoonful.

For a gluten-free option, replace the 1½ cups (225 g) all-purpose flour with 1 cup (135 g) brown rice flour mixed with ½ cup (65 g) tapioca starch and ½ tsp xanthan gum for a moist result.

For a vegan option, substitute melted coconut oil for the butter and replace each egg with 2 Tbsp (16 g) ground flaxseed soaked for 2 minutes in 3 Tbsp (45 mL) water. If adding chocolate chips, check that they are vegan-friendly.

• Directions •
1. Preheat the oven to 325°F (160°C) and grease a 9 × 5-inch (2 L) loaf pan.

2. Whisk the banana, melted butter (or coconut oil), granulated sugar and brown sugar together until well blended. Whisk in the eggs (or flax eggs) and vanilla.

3. In a separate bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the banana mixture and stir just until blended. Stir in the chocolate chips (or walnut pieces) (if using). Scrape the batter into the loaf pan and sprinkle the top with a little sugar. Bake for about 75 minutes, until a tester inserted in the centre of the bread comes out clean.

4. Cool the banana bread for 20 minutes in the pan, then turn it out to cool completely on a cooling rack. The banana bread will keep, well wrapped, at room temperature for up to 3 days, or can be frozen for up to 3 months, and thawed on the counter before serving.

Anna Olson Makes a Delectable Leek & Cheese Quiche! | Baking Wisdom

Oh Yum with Anna Olson 2023-07-26 | Recipe below - follow along! Enjoy this savoury dish, combining a creamy, cheesy filling with the delightful aroma of soft leaks, all in a buttery pie pastry made from scratch!

This Baking Wisdom video is sponsored by LG Canada. #ad

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• Recipe Information •

Makes one 9-inch (23 cm) tart
Serves 8
Prep Time: 30 minutes
Cook Time: 70 minutes

The quiche can also be baked a day ahead and chilled, then rewarmed for 20 minutes in a 350°F (180°C) oven.

• Ingredients •

Pie Dough (makes enough for one 9-inch (23 cm) double-crust pie):
2½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp fine sea salt
3 Tbsp (45 mL) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp white vinegar or fresh lemon juice
1 egg white, for brushing the baked quiche shell

Quiche Filling:
3 large leeks
3 Tbsp (45 g) butter
½ cup (125 mL) dry white wine
½ tsp fine salt
¼ tsp ground black pepper
¼ tsp ground nutmeg
2 large eggs
½ cup (125 mL) whipping cream
⅓ cup (80 mL) half-&-half cream
1 ½ cup (165 g) coarsely grated Gruyere cheese

• Directions •

1. Combine the dry ingredients by stirring the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly.

Some baking wisdom! Adding a little vegetable oil to the flour before adding the butter is another secret for tender and flaky pie dough. The oil coats the flour so that it won’t overhydrate when the water is added. Too much water develops the protein in the flour, which is why a crust becomes tough or shrinks when it bakes.

2. Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.

3. Add the liquids. Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour. If you are not making a pie immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling. You will need only one disc of dough for the quiche.

4. Roll out the pie dough on a lightly floured surface into a circle just under ¼ inch (6 mm) thick. Trim away any large pieces of dough from the edge and tuck and pinch the edges in a pattern. Alternatively, trim the pastry to the outside edge of the pie plate and press in place. Cut out shapes from the excess pastry, moisten with water and press gently along the top edge of the pastry. Dock the bottom of the pie shell with a fork. Chill the pastry shell for at least 30 minutes (up to a day).

5. Preheat the oven to 375°F (190°C).

6. Weight the pie shell. Place two sheets of aluminum foil over the pie shell, gently covering the outside trim. Use pie weights, dried rice or dried beans (about 2 cups/500 mL) and pour these on top of the foil, spreading them out to the edges.

7. Bake the pie for 20 minutes. Carefully remove the foil together with the pie weights (this is why you double up on the foil). Return the pan to the oven to bake for 10 minutes more, until the edges of the pastry are light brown and the bottom of the pastry appears dry but still pale.

8. Brush the pie shell, hot from the oven, with lightly whisked egg white. Cool the pie shell in its pan on a rack before filling.

9. Prepare the leeks. Trim away the ends and dark green parts of the leeks. Cut each leek in half lengthwise, then cut into ¼-inch (6 mm) slices. Place in a colander and rinse and drain well.

10. Cook the leek filling. Melt the butter in a large sauté pan over medium heat and add the leeks. Cook, stirring often, until softened completely, about 15 minutes. Add the white wine and continue to cook until all liquid has evaporated. Remove the pan from the heat and stir in the salt, pepper and nutmeg. Let the mixture cool for 15 minutes.

11. Preheat the oven to 400°F (200°C) and place a 9-inch (23 cm) your baked pie shell on a baking tray

12. Whisk the eggs well and then whisk in the whipping and half-&-half creams.

13. Assemble the quiche. Line a baking tray with parchment paper and place the partially blind-baked pastry shell on top. Sprinkle the cooled leeks over the bottom of the pie shell, then sprinkle with the cheese. Carefully pour the eggs into the pastry, giving them time to cascade and fill in between the leeks and cheese. The quiche will not be filled to the top of the pan, but the eggs will expand as the quiche bakes.

14. Bake the quiche for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue to bake for about 20 minutes more, until the quiche is set and golden brown.

15. Cool the quiche in its pan on a rack for at least 15 minutes before slicing to serve warm.

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Anna Olson Makes Vegan Cherry Financier Cakes! | Baking Wisdom

Oh Yum with Anna Olson 2023-05-30 | Recipe begins at 09:14 and is written below - follow along! Traditional financiers are dense, sweet cakes made with ground almonds and baked in individual bar-shaped pans. Their shape and yellow colour are meant to resemble bars of gold, which may be how they got their name. This non-traditional version is baked in a mini-muffin pan and uses vegan butter and a delicious, slightly sour Amarena cherry in the centre to deepen the flavour.

Thanks to our special guest Sam Turnbull, author of "Fast Easy Cheap Vegan" and "Fuss-Free Vegan"!

Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

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• Recipe Information •

Makes 24 little cakes
Prep Time: 15 minutes, plus chilling
Cook Time: 20 minutes

The little cakes will keep moist in an airtight container at room temperature for up to 4 days.

• Ingredients •

6 Tbsp (90 g) unsalted vegan butter
½ cup (60 g) sliced almonds
6 Tbsp (90 mL) aquafaba (the liquid strained from a tin of low-salt chickpeas)
½ cup (100 g) granulated sugar
½ cup (60 g) ground almonds
½ cup (75 g) all-purpose flour
¼ tsp ground nutmeg
Pink food colouring (optional, verified vegan)
12 Amarena or candied cherries, cut in half (verified vegan), or dried cherries

• Chapters •
00:00 My new series: Baking Wisdom!

00:45 Special guest Sam Turnbull shares wisdom on how to bake vegan!
We talk about how to vegan-ize a favourite recipe, common replacement ingredients, and more!

09:14 Let's start the recipe!

09:36 Toast the almonds in vegan butter
Melt the vegan butter in a small saucepan with the sliced almonds over high heat until it bubbles and the almonds turn a deep brown; the vegan butter itself won’t change colour much. Strain and set aside to cool for 15 minutes.

11:14 Mix the batter
Whisk the aquafaba and sugar together vigorously by hand for about 3 to 4 minutes until frothy and white, but not a meringue.

12:45 Add ingredients to the batter
Whisk in the almonds, flour and nutmeg until smooth. Slowly pour in the brown butter (still warm but not hot is ideal), whisking well. Stir in a little pink food colouring, if using. Chill the batter for at least an hour or up to a day before baking.

14:21 Prep the baking pan
Grease a mini-muffin pan, financier pan or oval friand pan and chill for about 15 minutes before filling.

15:11 Scoop the batter into each pan
Use a portion scoop, filling each mold halfway. You will use about two-thirds of the batter. Press a cherry half into the centre of each cake and then top with the remaining batter (the cherries do not need to be fully covered).

Baking wisdom tip: using a small scoop is the key to precise portioning. Dip your scoop into the batter and then scrape it against the top of the bowl to level so that each scoop is the same volume. With little cakes, even half a teaspoon more or less of batter can make one cake look significantly different from the others.

15:52 Bake
Preheat the oven to 400°F (200°C). Bake the financiers for about 15 minutes, until they brown around the edges and spring back in the centre when gently pressed

16:11 Enjoy the results!
Cool the financiers in the pan on a rack for 15 minutes, then use a skewer to help lift them out of the pan to cool completely on a rack. Financiers are best the day they are baked, when the edges are still crisp.

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Anna Olson Makes Chocolate Elderflower Truffles! | Baking Wisdom

Oh Yum with Anna Olson 2023-05-23 | Recipe below - follow along! Chocolate truffles are iconic chocolate confections. Whereas bonbons have a molded shell into which you pipe a filling (of just about any flavour) before allowing them to set, truffles are pieces of ganache that are shaped and then dipped in tempered chocolate. When you bite into that thin outer shell, the chocolate ganache centre should melt away on the tip of your tongue…heavenly.

Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

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• Recipe Information •

Makes about 2½ dozen truffles
Prep Time: 1 hour, plus setting and chilling
Cook Time: Under 5 minutes

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• Ingredients •

Ganache:
7 oz (210 g) dark baking/couverture chocolate, chopped
6 Tbsp (90 mL) whipping cream
2 Tbsp (25 g) glucose syrup
2 Tbsp (30 g) unsalted butter, softened
2 Tbsp (30 mL) elderflower liqueur (St-Germain)

Truffle assembly:
9 oz (270 g) tempered dark baking/couverture chocolate (see below)
Cocoa powder or icing sugar, for rolling

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• Directions •

1. Make the chocolate ganache. Place the chopped chocolate in a metal bowl. Bring the cream and glucose syrup to a full simmer in a medium saucepan over medium-high heat, stirring in the syrup to dissolve it. Pour the hot cream over the chocolate and stir (not whisk) gently until the chocolate has melted and the ganache is smooth. Transfer to a pie plate and place a sheet of plastic wrap directly on the surface. Let the ganache cool to room temperature (this can take 30 minutes to an hour).

2. Work in the butter. Beat the butter in a bowl to soften it. Add a few tablespoons of the cooled ganache and stir to combine. Add the remaining ganache and the elderflower liqueur and stir well to combine. Gently stir for a minute to help crystallize the chocolate so it holds its shape when piped.

3. Pipe the truffles. Have ready a baking tray lined with parchment paper or a silicone baking mat. Transfer the ganache to a piping bag fitted with a medium plain tip. Pipe truffles about an inch (2.5 cm) in diameter onto the tray. Let set for 20 to 30 minutes at room temperature or chill for 10 minutes.

4. Dip the truffles. Using truffle forks or a skewer, dip each truffle in the tempered chocolate, tapping the forks or skewer gently on the side of the bowl to shake off excess chocolate. Place the truffle back on the baking tray and continue with the remaining truffles. Chill the truffles for 20 minutes to finish setting the chocolate. Remove from the tray, roll in cocoa powder (or icing sugar) and pack in an airtight container.

The truffles will keep in the fridge for up to 10 days. Let them sit out for 30 minutes before eating.

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• Directions:

Tempering Chocolate - Table Method •

1. Have ready a marble board (or a granite or other stone countertop; a stainless-steel counter will also do), two putty knives (or a palette knife and a bench scraper) and an instant-read digital thermometer.

2. Fill a pot with no more than an inch (2.5 cm) of water and bring it to barely a simmer.

2. Place all of the chopped chocolate in a metal bowl and place it over the water bath. Wait 30 to 45 seconds for the heat to reach the chocolate, then stir gently until it has melted and reaches 113°F to 122°F (45°C to 50°C).

3. Remove the bowl from the heat and pour two-thirds of the chocolate onto the marble board. Set the bowl with the remaining chocolate off to the side on a towel (away from the heat and not on the marble).

4. Using two putty knives, spread the chocolate on the board into a thin layer. Then use your tools to push the chocolate back into the centre of the board, scraping your tools to clean them of the chocolate at each push. Moving the chocolate on the cool marble will lower the temperature of the chocolate. Keep repeating this spreading and scraping in until the chocolate reaches 82°F (28°C).

5. Stir the reserved chocolate and check the temperature: it should be 104°F to 113°F (40°C to 45°C) and completely smooth. If the temperature goes higher, you must let it cool to below 104°F (40°C) and start again. Add the marble-cooled chocolate back to the bowl and stir for about 30 seconds. Check the temperature again: it should be between 88°F and 90°F (31°C and 32°C), which means it is “tempered.” To double-check, dip a piece of parchment paper into the chocolate and set it on your marble board: it should start setting within a minute or two.

Anna Olson Makes a Coconut Chiffon Cake! | Baking Wisdom

Oh Yum with Anna Olson 2023-05-16 | This fluffy cake seems to defy gravity. Recipe below - follow along! And thanks to our special guest, Pastry Chef and cookbook author Helen Goh, co-author of “Sweet” with Yotam Ottolenghi!

Whereas an airy angel food cake uses only whipped egg whites and has no added fat, a chiffon cake makes use of whole eggs, separated, and has added oil. The result is a moist, satisfying cake with a deeper flavour. This coconut version pairs perfectly with fresh tropical fruits like pineapple or mango.

Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

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• Recipe Information •

Makes one 10-inch (25 cm) cake
Serves 12 to 16
Prep Time: 20 minutes
Cook Time: 50 minutes

The cake will keep, well wrapped, on the counter for up to 3 days.

---------------

• Ingredients •

10 large eggs, separated
1¼ cups (250 g) granulated sugar, divided
1½ cups (195 g) cake & pastry flour
2 tsp baking powder
½ tsp fine salt
¾ cup (175 mL) coconut milk
½ cup (125 mL) vegetable oil
2 Tbsp (30 mL) lime juice
2 tsp vanilla extract
1 tsp coconut extract (optional)

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• Directions •

1. Preheat the oven to 325°F (160°C) and have ready a 10-inch (25 cm) ungreased angel food cake pan.

Note: An ungreased, straight-sided pan is essential for this chiffon cake recipe, which needs lots of space to rise. An angel food cake pan works well. Its straight sides make it easier to remove the cake from the pan after cooling and the centre hole allows the heat to circulate through the batter evenly. A Bundt pan, while pretty, would make removing the cake difficult.

2. Whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment on high speed until they are foamy. Slowly pour in ½ cup (100 g) sugar while whipping, until a medium peak is reached. Set aside.

3. Mix the dry ingredients and liquids. In a separate bowl (or you can use the same bowl of the stand mixer), sift the flour, baking powder and salt. Add the reserved egg yolks, remaining ¾ cup (150 g) sugar, coconut milk, oil, lime juice, vanilla extract and coconut extract, if using. Whip at medium-high speed until the batter is well blended and smooth.

Note: Cake & pastry flour has less protein than other flours, which keeps this batter from toughening up as it mixes. Don’t worry about overmixing.

4. Fold a third of the whites into the batter, folding until only a few streaks are visible. Add the remaining two-thirds and fold quickly but gently until combined. Pour the batter into the angel food cake pan and spread to level, if necessary.

5. Bake the cake for about 50 minutes, until the cake springs back when gently pressed. Invert the cake on a rack to cool, unless the cake has risen to the top of the pan or above it. In that case, set three or four ramekins on the rack and place the edges of the inverted cake pan on the ramekins so the top of your cake doesn’t rest directly on the cooling rack.

Note: Cooling a chiffon cake upside down is critical so that gravity can pull down the hot, fragile sponge mixture and keep the delicate air bubbles in the cake stretched until they are cool and stable. If cooled upright, the cake collapses somewhat and the texture becomes slightly dense rather than light and airy.

6. Remove the cake from the pan. Run a palette knife along the inside edge of the outer ring of the cake (the centre ring will loosen itself, or you can help it along by dropping a bamboo skewer down the sides of the inner ring, but do not try to loosen with a palette knife). Give the bottom of the pan a not-so-gentle tap to pop the cake out onto the counter. Transfer to a serving plate.

Note: Don’t be afraid to give the cake pan a good smack on the counter so it comes out in one piece—just make sure to do it on a counter or cutting board, not on your serving plate.

Anna Olson Makes a Classic Brioche Loaf! | Baking Wisdom

Oh Yum with Anna Olson 2023-05-09 | Recipe below - follow along! Making brioche dough is virtually the same as making Soft Egg Dough (find the recipe in my book, Baking Wisdom!), but the brioche contains more eggs and butter - and is delicious!

Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

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• Recipe Information •

Makes two 9 × 5-inch (2 L) loaves
Prep Time: 25 minutes, plus proofing and chilling
Cook Time: 45 minutes

• Ingredients •
4 cups (600 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 (2¼ tsp/7 g) pkg instant dry yeast
1½ tsp fine salt
¾ cup (175 mL) 2% milk, warmed to 115°F (46°C)
5 large eggs, at room temperature
¾ cup (175 g) unsalted butter, diced, at room temperature
egg wash, for brushing
Sesame or poppy seeds, for sprinkling (optional)

The brioches will keep, well wrapped, on the counter for up to 2 days or frozen for up to 3 months.

• Directions •
1. Mix the dough. Stir the flour, sugar, yeast and salt together in the bowl of a stand mixer fitted with the hook attachment. Add the milk and eggs and blend on low speed until the ingredients are almost fully combined. With the motor running, add the butter in pieces. Increase the speed one level and knead for about 8 minutes, until the dough looks stretchy and elastic as it pulls from the side of the bowl to the hook.

Because of all the room-temperature butter, this dough is extremely soft when you mix it—more like a batter than a dough. Don’t be tempted to add extra flour. Once you chill the dough, the butter will set and the dough will be much easier to handle.

You can mix this dough by hand but you won’t be able to turn it out onto the counter to knead it—it is too soft. Instead, keep stirring the dough vigorously by hand using a large wooden spoon until it starts to feel stretchy and elastic, about 8 minutes.

2. Let the dough rise and then chill. Transfer the dough to an ungreased bowl and cover the bowl well. Let the dough sit for an hour and then chill for at least 8 hours, or overnight before using.

3. Shape the dough. Grease two 9 × 5-inch (2 L) loaf pans. Lightly dust a work surface with flour and divide the dough into 16 pieces. Using your palm, roll each piece of dough on the counter to form it into a ball. Place eight balls in a single layer in each loaf pan, cover with a tea towel and let rise at room temperature for 2 hours.

4. Preheat the oven to 350°F (180°C).

5. Bake the brioches. Brush the tops of the loaves with egg wash. Sprinkle them with sesame (or poppy) seeds, if using. Bake the loaves for about 45 minutes, until the tops are a rich golden brown. Let the loaves cool in the pans on a rack for only 10 minutes, then tip out onto the rack to cool completely.

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Anna Olson Makes London Fog Madeleines! | Baking Wisdom

Oh Yum with Anna Olson 2023-05-02 | Recipe below - follow along! These buttery shell-shaped little cakes are a staple in French patisseries, where they are judged not only by their flavour but also by the little peak in the centre of each one. That sign of a well-made madeleine is la bosse, literally translated as “the bump.” Be sure to have proper madeleine pans for this recipe. The combination of Earl Grey tea and vanilla—popularly called London fog—gives these particular madeleines a subtle flavour that enhances their sweet, buttery character and makes them a lovely addition to an afternoon tea assortment.

Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

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• Recipe Information •

Makes 18 madeleines
Prep Time: Under 10 minutes, plus chilling
Cook Time: 12 minutes

• Ingredients •
½ cup (115 g) unsalted butter, plus extra for greasing the pans
2 Earl Grey tea bags
2 large eggs
1 large egg white
10 Tbsp (125 g) granulated sugar
1 tsp honey
1 tsp finely grated lemon zest
1 tsp vanilla extract
1 cup (150 g) all-purpose flour
1 tsp baking powder
1 tsp cocoa powder

• Directions •
1. Infuse the tea flavour. Melt the butter in a small saucepan over low heat. Break open the tea bags into the butter and let steep on low for 5 minutes. Strain the butter into a bowl and cool for 10 minutes.

2. Make the batter. Whisk the eggs, egg white, sugar, honey, lemon zest and vanilla together by hand. Sift in the flour, baking powder and cocoa powder and whisk until smooth. Whisk in the butter. Cover and chill the batter for at least 2 hours and up to 24 hours.

The lemon zest and cocoa powder bolster the Earl Grey tea flavour, and the cocoa adds a little colour, giving the madeleines the same colour tone as a milky cup of tea.

3. Preheat the oven to 400°F (200°C). Chill two madeleine pans for 10 minutes, then brush the pans with melted butter (the chilled pans help set the butter to prevent it from pooling in the pan). Freeze the buttered pans for 10 minutes.

As simple as these little cakes seem, I think I tested this recipe more times than any of the others in the book. I played with many flavour combinations before hitting on this one, but the trickiest part was making sure I got a bosse on each madeleine no matter what type of pan I used (stainless, non-stick or silicone). After much testing, I can say it’s a fait accompli.

4. Scoop the batter into 18 of the shell-shaped molds (a small ice cream scoop works best). Bake the madeleines for about 12 minutes, until browned at the edges. Immediately tap the madeleines out onto a rack to cool slightly. Serve them warm and freshly baked if you can.

If you must store madeleines, keep them in an airtight container at room temperature for a day at most, or freeze for up to 1 month. Thaw the madeleines on the counter and rewarm for 10 minutes in a 300°F (150°C) oven.

Anna Olson Makes Chocolate Soufflé! | Baking Wisdom

Oh Yum with Anna Olson 2023-04-25 | Recipe below - follow along! When most of us think of a sweet soufflé, the chocolate version comes to mind instantly. The balance between warm chocolate intensity and airy lightness is why chocolate soufflé is so beloved, and it’s relatively straightforward to make. I bake individual chocolate soufflés to serve on their own or with warm Salted Butter Caramel Sauce or chilled Crème Anglaise. Invite guests to take a bite from the middle of their soufflé and then pour the sauce into that warm, soft centre.

Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

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• Recipe Information •

Makes six 8 oz (250 mL) soufflés
Prep Time: 20 minutes
Cook Time: 22 minutes

Serve immediately.

• Ingredients •
½ cup (125 mL) 2% milk
½ cup (8 Tbsp/100 g) granulated sugar, divided, plus extra for the soufflé dish
2 tsp cornstarch
1 tsp vanilla extract
5 oz (150 g) bittersweet baking/couverture chocolate, chopped
2 Tbsp (30 g) unsalted butter
10 large egg whites, at room temperature
½ tsp cream of tartar

• Chapters •
00:00 Welcome to Baking Wisdom!

00:26 Prepare the baking dishes.
Preheat the oven to 400°F (200°C). Lightly butter six 8 oz (250 mL) soufflé or other 1-cup (250 mL) straight-sided baking dishes. Sprinkle the inside of the cups with sugar and tap out any excess. Place the dishes onto a baking tray and chill until ready to fill and bake.

02:17 Make the chocolate base.
Whisk the milk, 2 Tbsp (25 g) sugar, the cornstarch and the vanilla in a small dish and set aside. Melt the chocolate and butter in a small saucepan over low heat, stirring constantly until melted.

04:09 Stir in the milk mixture in two additions.
Whisk until evenly blended. Keep this base warm over very low heat while you prepare the egg whites. (You can prepare this base ahead of time, refrigerate and warm over low heat before baking the soufflés.)

After adding the milk, the chocolate mixture will be a thick paste and may look a little grainy. Don’t worry—it will smooth out after the whipped egg whites are folded in.

05:14 Whip the egg whites and cream of tartar.
Use electric beaters or a stand mixer fitted with the whip attachment on high speed until they are foamy. Slowly pour in the remaining 6 Tbsp (75 g) sugar and whip until the whites hold a soft peak when the beaters are lifted.

You might think that soufflés involve whipping your egg whites to a stiff peak, but this isn’t always the case. A soft peak is easier to fold into the chocolate base and has more air bubbles within it to expand in the heat of the oven. As well, a stiff peak is trickier to achieve successfully since it is seconds away from overwhipped whites, which will collapse and fall if baked.

08:06 Add egg whites to chocolate.
Transfer the warm chocolate base to a larger bowl. Fold a third of the whites into the warm chocolate quickly but gently—they will deflate quite a bit, but this is expected. Fold in the remaining two-thirds of the egg whites until incorporated. Pour this mixture into the prepared soufflé dishes.

09:30 Bake the soufflés.
Bake for 15 to 18 minutes, until the tops take on a dull look (they will rise well above the top of the soufflé dishes).

10:06 Serve the results!

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How to Make Sugar Cookies with Sprinkles! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2023-04-19 | Recipe below! Get a SIGNED copy of Anna’s new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

Tune in and bake with Anna! These classic sugar cookies are guaranteed to brighten anyone’s day. They’re easy to make, and the colourful sprinkles provide a little crunch and a whole lot of joy.

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• Recipe •
Makes about 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 12 minutes

The cookies will keep in an airtight container at room temperature for up to 3 days.

• Ingredients •
1 cup (250 mL) candy sprinkles, for decorating
2 oz (60 g) white baking/couverture chocolate, chopped
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) granulated sugar
½ cup (65 g) icing sugar
1 large egg
2 tsp vanilla extract
1⅔ cups (250 g) all-purpose flour
2 Tbsp (16 g) cornstarch
1 tsp baking soda
½ tsp fine salt

• Directions •
1. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. Place the candy sprinkles in a wide shallow dish.

2. Melt the white chocolate in a metal bowl set over a pot of barely simmering water, stirring gently until melted. Set aside to cool (but using it while still a little warm is OK).

The white chocolate adds sweetness and moisture to this cookie, keeping the centre nice and soft.

3. Cream the butter, granulated sugar and icing sugar together until smooth. Add the egg and vanilla, beating well. Stir in the white chocolate.

The batter won’t be smooth after you add the egg, but once you stir in the white chocolate, the batter will smooth out.

4. Sift in the flour, cornstarch, baking soda and salt and stir until well blended. Scoop a tablespoonful of dough and roll between your palms to form a ball. Roll each ball in sprinkles to coat it completely and set it on the baking tray. Repeat with the remaining dough, leaving 2 inches (5 cm) between each cookie.

Most sprinkles are designed to hold their shape and colour in the oven, but some do bleed or melt. You might want to test-bake a cookie to see how the sprinkles behave before rolling them all.

5. Bake the cookies for about 12 minutes, until they are lightly browned on the bottom. Remove the trays from the oven and immediately smack them against the counter, to collapse the cookies. Cool the cookies on their trays on a rack.

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Anna Olson Makes Creamsicle Cake! | Baking Wisdom

Oh Yum with Anna Olson 2023-04-11 | Recipe below - follow along! Orange and vanilla are the key flavours in this layer cake. It's moist and not the least bit crumbly, and the cream cheese frosting handles easily and sets well, making this cake a manageable task for anyone new at assembling cakes (or for a family project with kids). It’s perfect served right from the fridge and stable enough to transport to a party.

Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

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• Recipe Information •

Makes one 3-layer, 8-inch (20 cm) cake
Serves 10 to 12
Prep Time: 30 minutes, plus chilling
Cook Time: 35 minutes

• Ingredients •

Cake:
3 cups (390 g) cake & pastry flour
1¾ cups (350 g) granulated sugar
2½ tsp baking powder
½ tsp fine salt
Zest of 2 navel oranges
½ cup (115 g) unsalted butter, at room temperature and cut into pieces
4 large eggs, at room temperature
¾ cup (175 mL) fresh orange juice
¾ cup (175 mL) buttermilk
½ cup (125 mL) vegetable oil
1 Tbsp (15 mL) vanilla extract
1 tsp orange extract
Orange food colouring gel, powder or paste (optional)

Frosting:
2 (8 oz/250 g) pkg cream cheese, softened
1 cup (225 g) unsalted butter, at room temperature
6 to 6½ cups (780 to 845 g) icing sugar, divided
2 tsp vanilla extract
2 tsp orange extract
Orange food colouring gel, powder or paste

See recipe for optional rice paper "sails"

• Chapters •
0:00 New series: Baking Wisdom!

0:43 STEP 1: Cake Layers
Preheat the oven to 350°F (180°C)
Lightly grease and line the bottoms of three 8-inch (20 cm) round cake pans. Dust the sides of the pans with flour, tapping out any excess.

0:53 Mix the dry ingredients and butter
Sift the flour, sugar, baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment.

2:16 Add the orange zest and butter
Stir to combine the zest, then add the butter and mix on medium-low speed until the mixture is crumbly, about 1 minute.

3:54 Add the liquids and eggs
In a separate bowl, whisk the eggs, orange juice, buttermilk, oil and vanilla and orange extracts together. Add all at once to the flour. If using a stand mixer, switch to the whip attachment (hand beaters still work fine) and mix first on low speed to combine. Increase the speed to medium and beat for 90 seconds, until the batter is thick and smooth. Add orange food colouring, if using.

6:33 Divide the batter among the pans and bake
Divide the batter evenly among the pans Give each pan a tap on the counter to knock out any air bubbles. Bake the cakes for 30 to 35 minutes, until a skewer inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then tip them out onto a rack to cool completely.

6:58 OPTIONAL: rice paper decor
Rice paper “sails” give this cake the appearance of movement. You will need three or four sheets of edible round rice paper, six or eight sheets of parchment paper, and some liquid or paste food colouring. Fill two to three pie plates with warm (not hot) tap water and add a few drops of liquid or paste food colouring to each. Crumple up a few pieces of parchment paper and set them on baking trays or cooling racks. Submerge a sheet of rice paper in the water until it softens, about 30 seconds. Carefully lift the rice paper from the water and lay it across the crumpled parchment. Repeat with two to three more sheets. Allow the rice paper to air-dry, uncovered, for 24 hours, then peel away parchment.

9:21 STEP 2: Frosting
Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and half the icing sugar on low speed, increasing to medium speed until combined and not too soft.

10:23 Add remaining icing sugar, and tint to a pale orange with colouring

10:48 Assemble
Place a cake layer onto a cake wheel or platter. Cover the top of the cake generously with frosting and spread to level it. Set the second cake layer on top and repeat, covering the top of it with frosting. Place the final cake layer on top, and enough frosting to cover the cake in a level layer. Spread frosting on the sides of the cake to cover and fill in any gaps. The cake should not be visible through the frosting. Chill the cake for an hour before decorating.

12:56 STEP 3: Decorate
Divide the remaining frosting into three bowls. Leave one as is. Tint one bowl a medium orange and the other a darker orange. Use an offset spatula to smear patches from all three bowls onto the side of the cake, leaving space between these smears. Use the same offset spatula or a cake or bench scraper to spread the frosting into a smooth layer while you spin the cake: blending the coloured patches will give the frosting a watercolour effect.

14:35 The results!
Press the rice paper “sails” onto the decorated cake. Chill the cake for at least 2 hours before serving.

How to Make a Pink Lemonade Eton Mess! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2023-04-04 | Recipe below! Get a SIGNED copy of Anna’s new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

Tune in and bake with Anna! Celebrate strawberry season with this stepped-up strawberries-and-cream dessert. Berries and shards of crisp, pink meringue are folded into Chantilly cream with swirls of tart lemon curd to add a little sparkle.

Plus, a tart lemon curd! The combination of ingredients makes a citrus curd unique. While eggs thicken the curd and give it its yellow colour, butter sets the curd once chilled and makes it smooth and rich tasting.

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• Recipe •
Pink Lemonade Eton Mess:
Serves 6
Prep Time: Under 15 minutes
Cook Time: 40 minutes

Tart Lemon Curd:
Makes about 1½ cups (375 mL)
Prep Time: 15 minutes, plus chilling
Cook Time: 7 minutes

• Ingredients •
Meringue:
2 large egg whites, at room temperature
½ tsp cream of tartar
½ cup (100 g) granulated sugar
Pink food colouring

Eton mess assembly:
1 cup (250 mL) whipping cream
1 Tbsp (8 g) instant skim milk powder (optional)
1½ Tbsp (12 g) icing sugar
½ tsp vanilla extract or vanilla bean paste
½ cup (125 mL) Tart Lemon Curd (recipe follows)
2 cups (500 mL) fresh berries (raspberries, sliced strawberries or a mix)

Tart lemon curd:
½ cup (125 mL) fresh lemon juice
⅔ cup (140 g) granulated sugar
1 large egg
3 large egg yolks
1 Tbsp (15 mL) finely grated lemon zest
2 tsp cornstarch
½ cup (115 g) unsalted butter, cut into pieces
¼ cup (60 mL) sour cream or Crème Fraîche

• Directions •
Eton mess:
1. Preheat the oven to 250°F (120°C) and line a baking tray with parchment paper.

2. Make the meringue. Whip the egg whites and cream of tartar using electric beaters or a stand mixer fitted with the whip attachment on high speed until they become foamy. Slowly pour in the sugar, whipping continuously on high speed until the whites hold a stiff peak when the beaters are lifted. Stir in a few drops of pink food colouring. Spoon the meringue onto the prepared baking tray and spread it out to a thin, level layer that fills the tray.

3. Bake the meringue for about 40 minutes. If the meringue shows signs of browning, crack the oven door open and continue to bake. Remove the tray of meringue to a wire rack to cool. The meringue will crisp up as it cools, but if you notice that the centre still seems soft, return the meringue to the oven for another 5 to 10 minutes to dry out (even if the meringue has cooled completely). Cool the meringue completely.

You can make the meringue a day ahead. Keep it, broken into large pieces, in an airtight container at room temperature.

4. Make the Chantilly Cream. Whip the cream and skim milk powder, if using, by hand or with beaters on high speed until it holds a soft peak. Whip in the icing sugar and vanilla and chill until ready to use.

Use the skim milk powder if you are whipping the cream ahead of time. It stabilizes the whipped cream so that it holds its shape for hours (whereas regular whipped cream will start to deflate within a few hours).

5. Mix the cream, curd and berries. Spoon the Chantilly cream into a large bowl. Dollop the curd onto the cream and sprinkle the berries overtop. Gently fold the curd and berries into the cream a few times, but do not fully combine them.

If you really want to bring on the pink, add a few drops of pink food colouring to the Chantilly cream. You can assemble the cream, curd and berries a day ahead and chill until ready to serve.

6. Add the meringue immediately before serving. Crumble the meringue over the lemon cream and fold in gently but quickly. Spoon this mixture into a large serving bowl or divide into individual glasses or dessert coupes and serve immediately.

Do not try to keep an assembled Eton mess—within an hour you will have a mess of soft meringue and weeping berries.

Lemon curd:
1. Cook the curd. Whisk the lemon juice, sugar, egg, egg yolks, lemon zest and cornstarch together in a medium saucepan. Add the butter and place the pan over medium heat, whisking constantly until the curd thickens slightly and just begins to show signs of starting to bubble, about 7 minutes. The curd should coat the back of a spoon but it will remain fluid.

Acid ingredients like the lemon juice and lemon zest make it harder for the proteins in eggs to bond and coagulate, which is why you can fully cook the curd without actually curdling the eggs.

2. Cool and chill the curd. Remove the curd from the heat and whisk in the sour cream (or crème fraîche). Transfer the curd to a container to cool to room temperature. Cover the container and chill until set, at least 3 hours.

The curd will keep in an airtight container in the fridge for up to 10 days or frozen for up to 3 months.

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How to Make Swedish Semlor Buns! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2023-03-28 | Recipe below! Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

Tune in and bake with me! These cream buns are traditionally a Lenten treat in Sweden, but I think they are worth making year-round. Cardamom-spiced soft buns are baked, hollowed and then filled with marzipan and a cream thickened with some of the fresh crumbs. I love that semlor are simple yet frilly at the same time.

Plus, my marzipan recipe! This sweet, pliable almond confection can be used in many ways. I prefer to make my own because I can be assured of its freshness and control how much almond extract I want to add, if any.
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• Recipe •

Swedish Semlor:
Makes 12 buns
Prep Time: 40 minutes, plus proofing
Cook Time: 25 minutes

The buns are best enjoyed within a day of assembling. Semlor will keep, loosely covered, in the fridge for up to 2 days.

Marzipan:
Makes about 1 lb (450 g)
Prep Time: 20 minutes
Cook Time: 5 minutes

Store well wrapped in the pantry for up to a month or freeze for up to 3 months. Thaw on the counter before using.

• Ingredients •
Buns:
3 cups (450 g) all-purpose flour
3 Tbsp (37 g) granulated sugar
1 (2¼ tsp/7 g) pkg instant dry yeast
2 tsp ground cardamom
1 tsp baking powder
1 tsp fine salt
1 cup (250 mL) 2% milk, heated to lukewarm
6 Tbsp (90 g) unsalted butter, melted
Medium egg wash

Filling:
2 cups (500 mL) whipping cream
2 Tbsp (25 g) granulated sugar
1 tsp vanilla extract
3 oz (90 g) Marzipan (recipe follows) or store-bought
2 cups (130 g) crumbs from scooping out baked buns
¼ cup (60 ml) 2% milk

Icing sugar, for dusting

Marizpan:
1¾ cups (210 g) ground almonds
1 cup (200 g) granulated sugar
¼ cup (75 g) honey
2 Tbsp (30 mL) water
1 tsp pure almond extract (optional)

• Directions •

Semlor Buns:

1. Mix and proof the dough. Stir the flour, sugar, yeast, cardamom, baking powder and salt together in the bowl of a stand mixer fitted with the hook attachment. Add the milk and melted butter and blend on low speed to combine. Increase the speed by a level, and continue to knead the dough until it pulls away from the bowl with an elastic stretch. The dough will be soft yet dense. Cover the bowl and let the dough rise for 90 minutes (it will not double in size).

This dough is enriched with milk and butter but doesn’t contain any eggs, so it might feel denser yet stretchier than other soft doughs you’ve made. It handles easily and really holds its shape well when proofed and baked.

2. Shape and proof the dough. Line a baking tray with parchment paper and lightly dust a work surface with flour. Turn the dough out onto the counter and divide the dough into 12 equal portions. Shape each piece into a ball and place on the lined baking tray. Cover the tray with a tea towel and let the buns rise for an hour until risen by 50%.

3. Preheat the oven to 350°F (180°C).

4. Bake the buns. Brush the buns with egg wash and bake for about 25 minutes, until they are an even golden brown. Transfer the buns from the tray to a rack to cool completely before filling.

5. Prepare the buns to be filled. Use a paring knife to cut a 1½-inch (4 cm) circular opening in the top of each bun. Pop the “lid” off each bun and use a melon baller or your fingers to scoop out most of the soft bread at the centre of each bun without breaking the outer surface. Save 2 cups (130 g) crumbs for the filling. Set aside the lids to place on top of the buns after filling.

6. Make the filling. Using electric beaters or in a stand mixer fitted with the whip attachment, whip the cream to a soft peak on high speed. Whip in the sugar and vanilla and set aside (or chill if making more than an hour ahead). In a separate bowl, use electric beaters to soften the marzipan. Add the reserved crumbs and the milk, beating until the mixture is soft and well combined. Fold in the whipped cream in two additions, ensuring that the filling is well combined.

The crumbs will soften and break down in the cream so that the filling is easy to pipe.

7. Fill the buns. Spoon the cream filling into a large piping bag fitted with a large star tip. Fill each bun so that the cream spirals up and above the lip of the bun. Gently place the cap on the buns and dust with icing sugar. Store the semlor in the fridge until ready to eat.

Marzipan:
1. Place the ground almonds in a food processor.

2. Place the sugar, honey and water in a small saucepan over high heat and stir until it just reaches a boil and the sugar has completely dissolved. With the food processor running, pour in the hot syrup. Add the almond extract, if using, and blend until the marzipan comes together.

3. Shape the marzipan. While it’s still warm, shape the marzipan into a log and wrap well in plastic wrap. Let sit at room temperature to cool and wrap well until you are ready to use it.

Anna Olson Makes a Millionaire Tart! | Baking Wisdom

Oh Yum with Anna Olson 2023-03-21 | Recipe below - follow along! Just like a millionaire bar, this tart has a sweet pastry base, a caramel filling and a rich chocolate topping, but is served as an elegant plated dessert. Getting the two fillings to match in terms of set and sliceability requires a little gelatin in the caramel and glucose syrup in both. Corn syrup or other liquid sugars in place of the glucose will not work—and you definitely want to follow the proportions below so the chocolate and caramel melt in your mouth at the same rate.

Plus, my staple sweet dough recipe for tarts! Tender, yet strong enough to hold moist fillings without breaking down. Adding a cooked egg yolk to the dough may seem strange, but it makes the pastry easier to handle and results in fewer cracks.

Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

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• Recipe Information •

Pâte Sablée (Sweet Dough)
Makes pastry for 1 9-inch (23 cm) tart shell
Prep Time: Under 15 minutes, plus chilling

Millionaire Tart
Makes one 9-inch (23 cm) fluted tart
Serves 8 to 10
Prep Time: 20 minutes, plus cooling and chilling
Cook Time: 15 minutes

• Ingredients •

Pâte Sablée:
½ cup + 2 Tbsp (145 g) unsalted butter, at room temperature
½ cup + 2 Tbsp (80 g) icing sugar, sifted
1 large hard-boiled egg yolk
1 large egg yolk
½ tsp vanilla extract
1¾ cups (230 g) cake & pastry flour, sifted
¼ tsp fine salt
egg white

Caramel:
1 tsp (3.5 g) gelatin powder
1 Tbsp (15 mL) cold water
2 Tbsp (30 mL) water
½ cup (100 g) granulated sugar
3 Tbsp (60 g) glucose syrup
¾ cup (175 mL) whipping cream
¼ cup (60 g) unsalted butter
1 tsp flaked sea salt, plus extra for sprinkling

Chocolate ganache:
8 oz (240 g) dark baking/couverture chocolate, chopped
2 Tbsp (40 g) glucose syrup
1¼ cups (310 mL) whipping cream
¼ cup (60 g) unsalted butter, cut into pieces

• Chapters •
0:00 New series: Baking Wisdom!

0:42 STEP 1: Cookie Crust Base

0:55 Beat the butter and icing sugar together in large bowl until smooth

1:34 Add eggs
Push hard-boiled egg yolk through a sieve into a separate bowl and stir into raw egg yolk and vanilla. Add to the butter mixture and stir until blended.

3:08 Add flour and salt to the butter mixture and stir until blended

4:19 Chill the dough
Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, up to 2 hours. You can prepare the dough ahead of time and freeze, well wrapped in plastic, for up to 3 months. Thaw in the fridge before using.

4:49 Roll the chilled dough
On a lightly floured work surface, gently knead the dough to soften, then roll it out to a circle about 12 inches (30 cm) across and ¼-inch (6 mm) thick. Carefully lift and line a 9-inch (23 cm) removable-bottom fluted tart pan, press it into the bottom and sides and trim away any excess dough. Chill tart shell up to 30 minutes.

7:56 Bake the tart shell
Preheat oven to 325°F (160°C). Place chilled tart shell onto a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for about 20 minutes, until edges just begin to brown and then immediately brush with egg white. Cool tart shell to room temperature.

8:16 PART 2: Caramel Filling
Soften the gelatin in a dish with the 1 Tbsp (15 mL) cold water and set aside for later.

9:04 Add 2 Tbsp (30 mL) water to saucepan, then add sugar and glucose syrup

10:25 Boil the sugar
Without stirring, bring the sugar to a full boil over high heat. Occasionally brush the sides of the pot with water at the boiling line to prevent crystallization, for about 4 minutes, until the sugar turns a rich amber colour.

11:48 Whisk in new ingredients
Remove pan from heat and carefully whisk in cream as a steady stream (watch out for a burst of steam). Keep whisking until caramel stops bubbling. Whisk in softened gelatin until dissolved. Whisk in butter, followed by sea salt. Set the caramel aside to cool for about 30 minutes.

13:40 Fill and chill the pie shell
Pour cooled caramel into the baked tart shell. Chill for another 30 minutes.

14:06 STEP 3: Chocolate Topping

14:32 Make the ganache
Have the chocolate ready in a bowl. In a small saucepan, bring cream and butter to a full simmer over medium heat. Add glucose to chocolate, then pour saucepan mixture on top. Let sit for a minute, then gently stir together until smooth.

16:21 Finish and chill
Pour the ganache over the now-chilled caramel layer and refrigerate the tart for a full 2 hours. Sprinkle with a little sea salt and serve.

17:06 The results!
Store the tart, uncovered, in the fridge until serving. Once cut, loosely cover the exposed portion and store in the fridge for up to 3 days.

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How to Make a Chocolate Peanut Butter Cream Cake (from Annas New Book)! | LIVESTREAM

Oh Yum with Anna Olson 2023-03-14 | Recipe below! Get a SIGNED copy of Anna’s new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: premierecollectibles.com/annaolson

Tune in and bake with Anna! This cake is reminiscent of a peanut butter cup. It combines a mild but rich chocolate cake with an almost mousse-like peanut butter cream and an out-of-this-world double chocolate fudge frosting and filling. At once salty and sweet, airy and dense, this cake satisfies all of your cravings.

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• Recipe •
Makes one 3-layer, 8-inch (20 cm) cake
Serves 10 to 12
Prep Time: 1 hour, plus chilling
Cook Time: 35 minutes

The cake will keep uncovered in the fridge for up to 4 days.

• Ingredients •
Cake
4 oz (120 g) dark baking/couverture chocolate, chopped
¾ cup (175 mL) boiling water
1½ cups (300 g) packed light brown sugar
1 cup (250 mL) buttermilk
⅔ cup (160 mL) mayonnaise
2 large eggs
1 tsp vanilla extract
2 cups (300 g) all-purpose flour
⅓ cup (40 g) Dutch-process cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt

Chocolate Fudge Sauce & Filling:
1 cup (250 mL) whipping cream
½ cup (60 g) Dutch-process cocoa powder
½ cup (100 g) granulated sugar
¼ cup (50 g) packed light brown sugar
¼ cup (60 mL) white corn syrup
6 oz (180 g) dark baking/couverture chocolate, chopped
¼ cup (60 g) unsalted butter
1 tsp vanilla extract
½ tsp fine salt

Peanut butter cream & assembly:
1 cup (250 g) smooth peanut butter
1 (8 oz/250 g) pkg cream cheese, softened
¾ cup (100 g) icing sugar, sifted
2 tsp vanilla extract
1 cup (250 mL) whipping cream, whipped to soft peaks

• Directions •
1. Preheat the oven to 350°F. Grease three 8-inch cake pans, then line the bottoms with parchment paper and dust sides with flour.

2. Melt the chocolate. Place chopped chocolate into a bowl and pour boiling water overtop, letting it sit a minute. Whisk to melt (don’t worry if mixture appears grainy). Set aside.

3. Mix the cake batter by hand. Whisk brown sugar, buttermilk, mayonnaise, eggs and vanilla by hand in large bowl until combined. Sift flour, cocoa powder, baking powder, baking soda and salt into bowl and whisk until no visible lumps. Whisk in chocolate mixture (the batter will be fluid) and divide evenly between three prepared cake pans, tapping out any excess air bubbles.

4. Bake the cakes for 30 minutes, until a tester inserted in the cake centre comes out clean. Allow cakes to cool for 15 minutes, then turn out onto a rack to cool completely.

5. Cook the sauce base. Bring cream, cocoa powder, granulated sugar, brown sugar and corn syrup to simmer over medium heat, whisking often, until smooth.

6. Add remaining ingredients. Stir in chocolate and butter and return to simmer while whisking constantly. Stir in vanilla and salt and remove from heat. Cool to room temperature, then chill at least 4 hours before using. Store in airtight container in the fridge up to 3 weeks or the best-before date of your cream, whichever is sooner.

7. Prepare the peanut butter cream. Beat peanut butter and cream cheese until smooth. Beat in icing sugar and vanilla, then fold in the whipped cream until smooth and evenly incorporated. Chill until ready to assemble.

8. Assemble the cake. Place first cake layer on a platter. Spoon half of peanut butter cream into a large piping bag (no tip needed) and half the fudge filling into another. Pipe a ring of peanut butter cream around the outside edge of the cake. Pipe a ring of fudge just inside the peanut butter ring. Keep repeating, alternating between the fillings until reaching centre. Place second cake layer on top and repeat piping, then top with the third cake layer. Spread layer of peanut butter cream on top and around sides until smooth, then pull off some cream from the sides to reveal cake layers (“naked style”) or cover the sides of the cake completely. Chill cake for 30 minutes to make decorating easier.

9. Decorate cake. Melt ¾ cup of fudge filling over low heat until fluid but not runny. Pour into small piping bag (no tip needed) or squeeze bottle. Starting at the top edge of the cake, squeeze drips of filling down as you rotate the cake, creating a drip effect—the drips should ideally run just halfway down the cake. Drizzle any remaining melted filling on top, and spread across using a palette knife. Chill for 20 minutes.

10. Finish the decorations. Spoon remaining peanut butter cream into one small piping bag (or multiple with different tips), and remaining fudge into another. Pipe dots and swirls of these frostings on top of the cake in a random pattern. You can pipe a ring around the top edge or completely cover the top of the cake, if you wish. Chill fully assembled cake for at least 2 hours before serving.

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Want to make delicious custard tarts at home?

Oh Yum with Anna Olson 2023-03-07 | Anna has a full recipe for you: youtu.be/vSccM-sZY24
Portuguese 'pastel de nata' egg custard tarts are so yummy - get inspired by Anna's trip to the Pastéis de Belém bakery, in Lisbon, Portugal, and make your own!

Anna Olson Makes Portuguese Custard Tarts! | Food Travel Diaries

Oh Yum with Anna Olson 2023-02-28 | Recipe below - follow along! The Pastéis de Belém in Lisbon, Portugal is famous for their incredibly delicious 'pastel de nata' egg custard tart pastry, and we were lucky enough to go behind the scenes. Now, bake along as we demystify and recreate the famous Portuguese custard tart!

Anna's Food Travel Diaries is #sponsored by Rolling Meadows!
Special thanks to Piriquita in Sintra, Portugal

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• Recipe Information •
Makes 12 individual tarts
The tarts can be stored chilled for up to 3 days.

• Ingredients •

Dough:
2½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp fine sea salt
3 Tbsp (45 mL) vegetable oil
1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold)
¼ cup (60 mL) cool water
2 tsp white vinegar or fresh lemon juice

Laminating:
5 Tbsp (75 g) unsalted butter at room temperature

Custard:
1 cup (250 mL) half-and-half cream
¾ cup (175 mL) whole or 2% milk
3-4 strips of lemon peel (yellow part only)
1 cinnamon stick
5 large egg yolks
1/2 cup (100 g) granulated sugar
2 Tbsp + 1 tsp (11 g) cornstarch
1 Tbsp (15 g) unsalted butter

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• Chapters •
0:00 Going inside the famous Pastéis de Belém bakery's kitchen
3:19 Approaching the recipe

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• RECIPE BEGINS HERE •
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3:45 Start the pastry with dry ingredients, then oil
Stir the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly.

4:33 Add the butter
Cut in until the dough is rough and crumbly but small pieces of butter are still visible.

5:22 Add the liquids
Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together.

6:56 Shape the dough
Flatten into a square, wrap well and chill until firm, at least 1 hour.

7:36 Prepare to laminate the dough
Pull the pie dough from the fridge 30 minutes before rolling. On a lightly floured surface, roll out the entire piece of pie dough into a rectangle shape 20-inches by 12-inches and ¼-inch thick.

8:57 Add extra butter
Spread 5 Tbsp of butter evenly over the surface of the pastry and roll it up from the short end (to create a spiral effect of sorts). Wrap and chill the dough while preparing the filling.

10:21 Start making the pastry cream
Heat the cream and milk with the lemon peel and cinnamon stick in a heavy-bottomed saucepot over medium heat to just below a simmer.

11:47 Combine the cream ingredients
Whisk the eggs yolks, sugar, and cornstarch in a bowl. Remove the lemon peel and cinnamon stick. Slowly pour the hot cream into the egg mixture while whisking, and then pour this back into the pot.

13:13 Heat the custard
Whisk the custard constantly over medium heat until it thickens and just begins to bubble, about 3 to 4 minutes. Strain the custard into a bowl, stir in the butter, and place a sheet of plastic wrap directly on the surface of the custard, to prevent a skin from forming. Cool the custard on the counter for 15 to minutes before filling, or custard can be chilled and tarts filled later.

14:34 Create the pastry shells
Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin. Remove the pastry dough from the fridge and cut 12 discs from the log. Roll out each portion on a lightly floured surface to just shy of ¼-inch thick and cut a round about 4-inches across. Press each portion into the muffin tin, so that the edges of each tart shell are about ½-inch above the edge of each muffin cup.

16:36 Spoon or pipe the custard into the pastry

17:07 Bake
Place the tarts in the oven for 25 to 30 minutes (up to 35 minutes if the custard is chilled), until the pastry is golden brown and the custard has browned on top somewhat. Once done, cool the tarts in the tin before removing to serve warm, at room temperature, or chilled.

17:45 Admire the delicious results!

18:25 Take a bite!

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Want to make your own French-style pastries with peanut butter cream?

Oh Yum with Anna Olson 2023-02-22 | These Paris-Brests inspired by a trip to France came out DELICIOUS!
Check out the full recipe here: youtu.be/sL1NdtSIHxs

Anna Makes Paris-Brest Pastries from France - with Peanut Butter Filling! | Food Travel Diaries

Oh Yum with Anna Olson 2023-02-14 | Recipe below - follow along! The Paris-Brest pastry was created over 100 years ago in honour of the Paris–Brest–Paris long-distance bike race. Shaped like a bicycle wheel, the pastry was meant to fuel cyclists (there were no protein shakes 100 years ago!). This show-stopper dessert, which is often filled with a nut-flavoured cream—in this case, Peanut Butter Diplomat Cream - is as popular as ever.

Anna's Food Travel Diaries is #sponsored by Rolling Meadows!

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• Recipe Information •
Makes 6 pastries
Prep Time: 10 minutes
Cook Time: 30 minutes

Will keep in fridge for up to 2 days if wrapped.

• Ingredients •

Praliné Peanuts (makes about 2 cups):
2 Tbsp (30 mL) water
1 tsp lemon juice or white vinegar
½ cup (100 g) granulated sugar
2 cups (270 g) whole toasted & unsalted peanuts

Diplomat Cream:
⅔ cup (140 g) granulated sugar
¼ cup (30 g) cornstarch
2 cups (500 mL) 2% milk
6 large egg yolks
¼ cup (60 g) unsalted butter, cut into pieces
2 tsp vanilla extract
2 tsp (7 g) gelatin powder
2 Tbsp (30 mL) cold water
¾ cup (187 g) smooth peanut butter
1 cup (250 mL) whipping cream

Choux Paste:
¾ cup (175 mL) water
¼ cup (60 mL) 2% milk
½ cup (115 g) unsalted butter
2 tsp granulated sugar
½ tsp fine salt
1⅓ cups (200 g) all-purpose flour, sifted
4 large eggs, at room temperature
1 egg whisked with 1 Tbsp cold water

Icing sugar, for dusting

• Directions •

Praliné Peanuts:
1. Line baking tray with parchment paper or silicone mat.

2. Measure the water & lemon juice (or vinegar) into a saucepan, then add sugar. Boil over high heat without stirring, and uncovered, until sugar reaches 240°F (116°C) on a candy thermometer.

3. Remove the pot, stir in the peanuts to coat them, then return the pot to the high heat. Stir until the sugar turns a rich amber colour. Quickly scrape the peanuts onto the baking tray and spread them out. Cool the tray on a wire rack completely before using.

4. Chop the praliné by hand for larger pieces or pulse in a food processor for a finer praliné. Store the praliné in an airtight container in the pantry for up to 6 weeks.

Diplomat Cream:
1. Whisk the sugar and cornstarch together in a large saucepan, then whisk in milk, followed by egg yolks. Place the butter and vanilla in a medium heatproof bowl and set a strainer on top.

2. Bring the milk mixture to simmer at just above medium heat while whisking constantly (but not vigorously), until it begins to bubble and is very thick (about 10 minutes). Pour the custard through the strainer, using the whisk to push through. Remove strainer and whisk custard until the butter has melted.

3. Stir the gelatin powder with cold water in a small dish and set aside for a minute.

4. Whisk the gelatin, then peanut butter, into the pastry cream. Place a piece of plastic wrap directly on the custard's surface. Let cool until it reaches room temperature (about 90 minutes).

5. Using a whisk, or stand mixer with whip attachment, whip the cream until it holds a soft peak. Add cooled custard all at once and fold in until incorporated. Cover and refrigerate until set (at least 2 hours).

Choux Paste:
1. Bring water, milk, butter, sugar and salt to simmer in a medium saucepan over medium-high heat. Reduce heat to low and stir in flour with a wooden spoon, stirring vigorously until the dough no longer sticks to sides of the pot. Scrape into a large bowl.

2. Using electric beaters, or stand mixer with paddle attachment, beat paste at medium speed for a minute or two to cool.

3. Break four large eggs into a bowl and whisk to blend a little. Add a third of the eggs to the flour mixture while beating at medium speed, and mix until blended, scraping down the sides of the bowl. Add remaining eggs in two more additions, blending and scraping the bowl after each addition, until a smooth paste. Work with the choux paste while warm.

4. Preheat oven to 400°F (200°C). Trace six 3½-inch (9 cm) circles onto parchment paper. Turn the sheets upside down (marker lines face down) onto baking tray.

5. Spoon the choux paste into large piping bag fitted with large plain or star tip. Pipe paste rings following the traced lines, then pipe a second ring inside the first rings. Pipe a third ring over the seam where the two bottom rings meet. Brush the Paris-Brests with the whisked egg.

6. Bake the pastry rings for 15 minutes, then reduce the oven to 375°F (190°C) and bake for another 12 to 15 minutes, until a rich golden brown.

7. Let the pastries cool on the tray on a rack for 10 minutes, then gently lift them off the tray to cool completely on the rack before filling.

8. Slice each choux ring in half horizontally. Fit a large piping bag with a large star tip and fill with the chilled diplomat cream. Pipe generous dots onto the bottom half of each choux ring. Sprinkle with the chopped peanut praliné. Set the top half of each choux ring on the filling and gently press it in place. Dust generously with icing sugar and chill until ready to serve.

How to Bake Chiffon Cake for the Holidays! | LIVESTREAM w/ Anna Olson

Oh Yum with Anna Olson 2022-12-23 | Recipe below! I'll show you how to make this lime chiffon cake with a raspberry swiss meringue buttercream! This cake has a fluffy texture, a rich but not overly sweet frosting and a combination of flavours that is truly a crowd-pleaser. (I like this cake so much, in fact, that I make it in the summer, grill unfrosted slices on the BBQ and serve them with fresh fruits.)

Brought to you by Rolling Meadows!

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• Recipe •
Makes one 10-inch (25 cm) layer cake
Serves 16
Prep Time: 45 minutes
Cook Time: 75 minutes

Make Ahead Tip: You can bake and assemble the cake a full 1 to 2 days before serving and store well wrapped at room temperature. Add berry garnish no more than 4 hours before serving, otherwise the sugar on the berries will dissolve. Store decorated cake uncovered in the fridge until serving time.

• Ingredients •
Cake
7 large eggs, separated and at room temperature
3 large egg whites, at room temperature
2 tsp (8 g) cream of tartar
1 ½ cups (300 g) granulated sugar, divided
2 ¼ cups (290 g) cake and pastry flour
2 tsp (6 g) baking powder
½ tsp (2.5 g) salt
Zest of 3 limes
½ cup (125 mL) fresh lime juice
½ cup (125 mL) vegetable oil
¼ cup (60 mL) plain yoghurt or kefir

Buttercream
6 large egg whites
1 ⅔ cups (240 g) granulated sugar
1 ⅔ cups (365 g) unsalted butter, at room temperature
⅓ cup (80 mL) unstrained raspberry purée, made from frozen and thawed raspberries
OR 2 Tbsp of freeze-dried raspberry powder
1 Tbsp (15 mL) fresh lime juice
2 tsp (10 mL) vanilla extract
1 ½ cups (165 g) fresh raspberries
Granulated sugar, for garnish
Fresh mint leaves, for garnish

• Directions •
1. Preheat the oven to 325 °F (160 °C). Have ready an ungreased 10-inch (25 cm) angel food cake pan.

2. For the cake, place the 10 egg whites into a large mixing bowl, or stand mixer with fitted whip attachment. Add cream of tartar and whip on high speed until foamy. With mixer still running, add ¼ cup (50 g) of the sugar and continue to whip until mixture forms a medium peak when the beaters are lifted. Set aside.

3. Sift the flour, the remaining 1¼ cups (250 g) of sugar, baking powder and salt into a mixing bowl (if using a stand mixer, you do not need to wash the bowl or whip attachment). Add the lime zest, lime juice, oil, yoghurt or kefir, and 7 egg yolks. Blend on medium-low speed for a minute and then increase speed to medium-high, whipping for 2 minutes, until the batter is smooth.

4. Fold the whipped whites into the batter in two additions (using a whisk avoids deflating the whipped whites).

5. Pour batter into tube pan and bake for an hour, until centre springs back when gently pressed. Cool the cake in pan, either upside down on a wire rack, or directly on counter if pan has “feet.”

6. For buttercream, place egg whites and sugar in a metal bowl and set it over pot of gently simmering water. Whisk constantly but not vigorously until mixture reaches 150 °F (65 °C) on a candy thermometer, about 6 minutes.

7. Use electric beaters, or transfer the mixture to stand mixer with whip attachment, and whip on high speed until meringue has cooled to room temperature (it will hold a stiff peak by then).

8. With mixer still running on high, add butter a few pieces at a time. Buttercream will eventually deflate a little and become creamy yet fluffy looking. Beat in raspberry purée (or freeze dried raspberry powder), lime juice and vanilla. Set aside.

9. When cake is cooled and ready to assemble, run a palette knife around inside edge of cake pan. Insert bamboo skewer down the inside of the centre hole in a few places, to slightly loosen cake. Tap out cake onto counter (you may have to tap hard, but it will stay intact).

10. To assemble the cake, use a serrated knife to slice horizontally into three equal layers. Place the bottom third of the cake on a platter or cake stand and spread buttercream on top.

11. Set middle layer on top. Use a small palette knife to reach into centre hole and spread a little buttercream on edges of both layers of cake. Make sure it is well covered.

12. Spread some buttercream on top of middle layer of cake, then set top layer on, pressing gently to ensure cake is level.

13. Spread some buttercream around edges of the centre hole, then cover top and sides of cake completely. Chill cake uncovered until ready to serve.

14. To garnish the cake, make sure the raspberries are dry and room temperature. Dip half of the raspberries into granulated sugar—the sugar will stick to the berries and look like a light coat of frosting. Alternate dusted and undusted berries in a circle on top of the cake, and insert a few mint leaves so arrangement has the shape of a wreath.

Helpful Hint: Use buttercream at room temperature. When frosting the cake, it’s easiest to spread buttercream inside centre hole at each layer using a small palette knife, rather than trying to do all three layers together once the cake is fully assembled.

How to Bake Your New Favourite Holiday Dessert: Stollen! | LIVESTREAM

Oh Yum with Anna Olson 2022-12-08 | Recipe below! Professional baker Anna Olson shows you how to make a rich, sweet, cake-like bread perfect for the holidays. This 'German Christmas bread' is dotted with dried fruits and nuts, but what stands out is the marzipan centre. Like a festive fruitcake, stollen can be made well ahead of time and frozen to serve over the holidays or give as a gift.

Brought to you by Rolling Meadows!

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This recipe has two parts: holiday stollen, and homemade marzipan.

• PART ONE: Holiday Stollen •

Makes three 9-inch (23 cm) loaves (12 to 16 slices per loaf)
Prep Time: 45 minutes, plus proofing
Cook Time: 1 hour

• Ingredients •
Fruit & nuts:
2 cups (300 g) raisins
1½ cups (165 g) sliced or slivered almonds
1 cup (150 g) diced candied orange peel
1 cup (140 g) coarsely chopped dried cherries or cranberries
½ cup (125 mL) rum
1 tsp ground cardamom
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice

Sponge starter:
1 cup (250 mL) 2% milk, lukewarm
1 cup (150 g) bread flour
1 (2¼ tsp/7 g) pkg instant dry yeast

Dough:
½ cup (125 mL) 2% milk, lukewarm
4 cups (600 g) bread flour
½ cup (100 g) granulated sugar
1 large egg
2 egg yolks
Finely grated zest of 1 orange
1 tsp fine salt
¾ cup (175 g) unsalted butter, cut into pieces, at room temperature

Assembly:
8 oz (240 g) Marzipan (see below) or store-bought
½ cup (100 g) granulated sugar
⅓ cup (80 mL) water
¼ cup (60 g) unsalted butter
1 cup (130 g) icing sugar

• Directions •
1. Toss fruits and nuts with the rum in a large bowl, then stir in spices. Cover bowl and let sit on the counter for a day, stirring occasionally.

2. For starter, stir milk, flour and yeast together by hand in a large mixing bowl or in bowl of a stand mixer. Let sit for 30 minutes, uncovered.

3. For dough, add milk, flour, sugar, egg, egg yolks, orange zest and salt to the starter. If using a mixer, combine on low speed with a dough hook. Add the butter and then increase the speed by a level and knead until the dough looks elastic and pulls away from the sides. It should still be soft and stick a little to your hands when touched. If mixing by hand, stir the dough (including butter) with a wooden spoon until the flour is no longer visible. Tip the dough out onto a lightly floured counter and knead by hand until elastic. Place dough in an ungreased bowl, cover and let rise for an hour (it won’t rise too noticeably).

4. Uncover the dough and add the fruits and nuts. Use your hands to work the dried fruits into the dough—don’t be afraid to really get in there to mix it. Cover the bowl and let rise for 20 minutes.

5. Line two baking trays with parchment paper and lightly dust a work surface with flour. Turn the dough out and divide it into 3 pieces. Roll the first piece into an oval about 9 inches (23 cm) long and 7 inches (18 cm) wide. Divide the marzipan into 3 pieces, knead to soften and roll each piece into an 8-inch (20 cm) rope. Place 1 piece of marzipan slightly left of centre on the rolled-out dough. Fold the dough from the left side over the marzipan, pressing down to create a seam to cover it. Fold the dough from the right side to meet this seam and press down again. Repeat with the two remaining pieces of dough and marzipan. Cover the trays with tea towels and let sit for 30 minutes.

6. Preheat the oven to 350°F (180°C).

7. Uncover the stollen and bake for 50 to 60 minutes, until the loaves are a rich golden brown.

8. For the glaze, bring the granulated sugar and water to a simmer over medium heat, stirring until the sugar dissolves. Turn off the heat and stir in the butter until melted and hold warm. After the stollen have been out of the oven for 10 minutes, use a tea towel to hold a loaf in one hand, then brush the glaze all over the outside of the stollen and place on a rack to cool completely. Once cooled, generously dust each stollen with icing sugar.

The stollen will keep, well wrapped in plastic, at room temperature for 1 week or in the fridge for up to 3 months.

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• PART TWO: Homemade Marzipan •

Makes about 1 lb (450 g)

• Ingredients •
1¾ cups (210 g) ground almonds
1 cup (200 g) granulated sugar
¼ cup (75 g) honey
2 Tbsp (30 mL) water
1 tsp pure almond extract

• Directions •
1. Place the ground almonds in a food processor. Place the sugar, honey and water in a small saucepan over high heat and stir until it just reaches a boil and the sugar has completely dissolved. With the food processor running, pour in the hot syrup. Add the almond extract and blend until the marzipan comes together.

2. While it’s still warm, shape the marzipan into a log and wrap well in plastic wrap. Let sit at room temperature to cool.

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• Shop Anna Olson Cookbooks •
http://lickst.at/shopannaolson

How to Make Holiday Blondies! (With Salted Toffee & Spice!)

Oh Yum with Anna Olson 2022-12-07 | Recipe below! If you are a fan of the sweet and salty flavour combination, then you will love this recipe, especially with its added hint of holiday spice. A blondie has the texture of a brownie but without the chocolate, and its taste is like a dense, moist chocolate chip cookie dough. To transform this treat into a plated dessert, see the holiday note below.

Subscribe for more video recipes: http://goo.gl/MJV4af

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• RECIPE •

Makes 36 blondies (one 9-inch/23 cm pan)
Prep Time: 10 minutes
Cook Time: 40 minutes

• Ingredients •
1¼ cups (250 g) packed light brown sugar
¾ cup (175 g) unsalted butter, melted (still warm is OK)
1 large egg
2 tsp vanilla extract
1½ cups (225 g) all-purpose flour
1 tsp fine salt
1 ½ tsp holiday spice blend** (3/4 tsp ground cinnamon and ¼ tsp each ground ginger, nutmeg and allspice)
¼ tsp baking powder
¾ cup (120 g) Skor toffee bits
½ cup (85 g) white chocolate chips
Flaked sea salt, for sprinkling

• Directions •
1. Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) square pan and line it with parchment paper so that the paper comes up the sides.

2. Whisk the brown sugar, melted butter, egg and vanilla by hand until combined. Add the flour, spices, salt and baking powder, and whisk in completely. Stir in the toffee bits, white chocolate chips and scrape into the pan. Sprinkle the top lightly with sea salt. Bake for about 40 minutes, until the top of the blondie has a shiny but crackled top (like a brownie).

3. Cool the pan on a cooling rack completely before removing the blondie to slice. The blondies are best enjoyed at room temperature, but will keep in an airtight container in the fridge for up to 1 week.

• Special Note for the Holidays •
To make a larger batch of this holiday spice blend to have on hand to add to your baking, morning yoghurt or lattes, stir 2 Tbsp (30 mL) of ground cinnamon with 2 tsp (10 mL) each of ground ginger, nutmeg and allspice and store in an airtight container).

• How to Serve •
To serve these blondies as a decadent plated dessert, portion the pan of blondies into 9 squares. Top each with a dollop of sweetened whipped cream with a touch of holiday spice added, and sprinkle with chopped Maple Toasted Pecans (toss 1 cup of pecan halves with 2 Tbsp of maple syrup, spread on a parchment-lined pan and bake at 350°F/180°C for 15 minutes).

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• Shop Anna Olson Cookbooks •
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• Follow Anna on social media •
Pinterest: pinterest.com/chefannaolson
Facebook: facebook.com/chefannaolson
Instagram: instagram.com/chefannaolson
Official Website: http://annaolson.ca

This episode of Baking Day was brought to you by LG!
#AnnaOlson #OhYum

Thanksgiving Livestream! How to Bake TRIPLE GINGERBREAD BUNDT CAKE!

Oh Yum with Anna Olson 2022-11-21 | A great Thanksgiving dessert! This decadent gingerbread cake with brown butter glaze is meant to feed a crowd, and it is perfect for autumn baking when you want to fill the house with the smell of wonderful spices. The “triple” in the title refers to fresh, ground and candied ginger, which means the ginger flavour is woven throughout the cake.

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• Recipe Information •
Serves 16 to 20 (Makes one 10-cup/2.5 L Bundt cake)
Prep Time: 20 minutes
Cook Time: 80 minutes

• Ingredients •
Cake:
1½ cups (300 g) packed dark brown sugar
1 cup (250 mL) buttermilk
½ cup (130 g) fancy molasses
4 large eggs
2 Tbsp (12 g) finely grated fresh ginger
2½ cups (375 g) all-purpose flour
1 Tbsp (6 g) ground ginger
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp ground nutmeg
½ tsp fine salt
1 cup (225 g) unsalted butter, melted (still warm is OK)
¼ cup (40 g) chopped candied ginger

Brown Butter Glaze:
6 Tbsp (90 g) unsalted butter
1 cup (130 g) icing sugar
2 Tbsp (30 mL) 1% or 2% milk

• Directions •
1. For the cake, preheat the oven to 325°F (160°C). Grease a 10-cup (2.5 L) Bundt pan and dust it with flour, tapping out any excess.

2. In a large bowl, whisk the brown sugar, buttermilk, molasses, eggs and fresh ginger until smooth. In a separate bowl, sift the flour, ground ginger, cinnamon, baking powder, baking soda, nutmeg and salt. Add the dry ingredients all at once to the batter and whisk until smooth. Whisk in the melted butter and then the candied ginger. Pour the batter into the pan and bake for about 75 minutes, until a skewer inserted in the centre of the cake comes out clean.

3. Cool the cake in its pan on a cooling rack for about 20 minutes and then turn it out onto the rack to cool completely before glazing.

4. For the glaze, melt the butter in a small saucepan over medium heat until it froths and then subsides and the liquid turns a golden brown, about 4 minutes. Remove the pan from the heat and strain the butter through a fine-mesh sieve. Let it cool for 5 minutes and then whisk in the icing sugar and milk until smooth. Pour over the cake, letting the glaze slowly drip down.

5. Let the glaze set for an hour before serving or for 3 hours before covering to serve later. The cake will keep, well wrapped, at room temperature for up to 3 days.

---------------------------------------------------------------

• Shop Anna Olson Cookbooks •
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• Follow Anna on social media •
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Official Website: http://annaolson.ca

#AnnaOlson #Live #OhYum

How to Make BAKLAVA & RICE PUDDING TARTS! | Annas Food Travel Diaries

Oh Yum with Anna Olson 2022-11-18 | Recipe below! Baklava and rice pudding are two beloved desserts in Turkey, so I’ve created this dessert that combines both into one delectable dessert, so that you don’t have to choose…you can enjoy both!

Subscribe for more video recipes: http://goo.gl/MJV4af

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Makes one 9-inch (23 cm) tart
Serves 8
Prep Time: 40 minutes
Cook Time: 45 minutes

• Ingredients •
Baklava Tart Shell:
¾ cup (175 g) unsalted butter
1 454 g box phyllo pastry, thawed (16-20 sheets)
1 cup (130 g) shelled unsalted pistachios, chopped

Syrup:
¼ cup granulated sugar
¼ cup (75 g) liquid honey
3 Tbsp (45 mL) water
Pinch of ground cinnamon

Rice Pudding:
1 ½ cups (375 mL) 2% milk
½ cup (125 mL) whipping cream
½ cup (100 g) arborio rice
2 tsp finely grated lemon zest
1 vanilla bean (or 2 tsp vanilla extract)
5 Tbsp (62 g) granulated sugar
3 Tbsp (45 g) unsalted butter
3 large egg yolks
Orange blossom or rose water (optional)
Sweetened whipped cream & chopped pistachios, for sprinkling

• Directions •
1. For the baklava tart shell, preheat the oven to 350°F (180°C).

2. Clarify your butter by melting over low heat on the stove or melting in the microwave. Let the butter sit and cool and then ladle the butter into a separate dish, leaving the white, milky liquid behind.

3. Brush the bottom and sides of a 9-inch (23 cm) springform pan with the clarified butter. Trim the phyllo sheets to a square shape. Line the pan with half of the phyllo pastry so that it comes up and over the sides of the pan, brush each sheet with butter before layering the next. Sprinkle the nuts over the bottom of the tart and repeat with the remaining phyllo sheets. Trim away the overhanging phyllo and place strips of foil over the sides of the pan to protect the phyllo and dock the bottom of the tart.

4. Bake the baklava for about 25 minutes, until golden brown. While the baklava bakes, make the syrup by bring the sugar, honey, water and cinnamon to just below a simmer over medium-low heat, stirring occasionally until the sugar has dissolved. Hold warm over low heat.

5. As soon as the baklava comes out of the oven, place the pan on a rack, remove the foil and pour the hot syrup over the pastry. This baklava shell can be filled while hot or once cooled.

6. Make the rice pudding by bring the milk, cream, rice, lemon zest and scraped vanilla bean seeds (if using vanilla extract, add this later with the sugar) in a medium saucepan over medium heat. Stir the pudding often as it gently simmers for 15 to 20 minutes, until the rice is tender.

7. Once the rice has cooked, add the sugar and butter and stir until the sugar has dissolved. Spoon some of the hot rice pudding in the bowl of egg yolks and then add this back to the saucepan, stirring for a minute more. Stir in a splash of orange blossom or rose water, if using. Pour the hot rice pudding into the tart shell and let this cool to room temperature before chilling at least 2 hours.

8. To serve, remove the tart from the pan, spoon or pipe whipped cream on top, and sprinkle with a few chopped pistachios.

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Anna Olson Teaches YOU to Make STUFFED ZUCCHINI BLOSSOMS! | Annas Food Travel Diaries

Oh Yum with Anna Olson 2022-11-11 | Recipe below! My trip to Milan inspired today's delicious appetizer: stuffed zucchini blossoms on a fava bean purée! Such an elegant, plated dish to start a fine dinner at home doesn’t have to be complicated or time consuming.

Beautiful zucchini blossoms, stuffed with a ricotta filling and then battered and fried sit atop a fava bean purée. Together, they make an impressive plate that is delicate and complex tasting but is relatively simply to make!

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Serves 8
To serve, spoon a little of the fava bean purée onto each plate and arrange 2 zucchini flowers on top. Serve immediately.

• Ingredients •
Fava Bean Purée:
2 cups (300 g) blanched fresh fava beans, garden peas, or shelled edamame
6 Tbsp (90 mL) extra virgin olive oil
1 clove fresh garlic
¾ - 1 cup (175-250 mL) cool water
Salt & pepper

Zucchini blossoms:
1 cup (250 g) creamy ricotta cheese
3 Tbsp (45 mL) grated Parmesan cheese
3 Tbsp (45 mL) chopped fresh basil
1 clove fresh garlic, minced
1 tsp finely grated lemon zest
Salt & pepper
16 fresh zucchini blossoms
Vegetable oil, for frying

• Directions •
1. For the fava bean purée, place the beans (or peas or edamame), olive oil and garlic into the bowl of a blender. Start the blender and slowly pour in the water until the purée becomes smooth (thinner than a dip, but thicker than a dressing). Season to taste and chill until ready to serve.

2. For zucchini blossoms, stir the ricotta with the Parmesan, basil, garlic and lemon zest and season to taste. Fill a piping bag fitted with a large, plain tip with cheese mixture. Gently wash then dry zucchini blossoms on a paper towel. To fill, gently open flower at the top, trying not to tear the petals open (you can gently remove the stamen if you wish) and pipe in filling. Chill until ready to cook.

3. Heat the oil in a deep pot (or tabletop fryer) to 375°F (190°C). Make batter. Whisk all ingredients together immediately before using. Sprinkle the filled flowers lightly with flour and dip in batter. Gently set the blossoms in hot oil (you will need to do this batches), using a slotted spoon and fry for 2 –3 minutes until a golden brown, turning once. Remove onto a paper towel to drain.

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Anna Makes CHOCOLATE PASTA! | Food Travel Diaries

Oh Yum with Anna Olson 2022-11-04 | Pasta for dessert? When it’s chocolate pasta, most definitely! These white chocolate and hazelnut-filled pasta are shaped like bonbons, and the crema inglese resembles an alfredo sauce. A little grating of white chocolate on top melts onto the pasta like cheese does with the savoury version.

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• Recipe Information •
Makes 4 dozen filled pasta
Serves 4 as a large dessert, 8 as a small
Prep Time: 1 hour
Cook Time: 12 minutes

• Ingredients •

Pasta:
1 ¾ cups (260 g) “00” or all-purpose flour
1/3 cup (40 g) cocoa powder
2 Tbsp icing sugar
¼ tsp fine salt
3 large eggs
1 Tbsp vegetable oil

Filling:
1 cup (135 g) whole hazelnuts, toasted & peeled
4 oz (120 g) white baking (couverture) chocolate, chopped
3 Tbsp simple syrup
2 Tbsp vegetable oil

Crema Inglese and assembly:
1 ½ cups (375 mL) half-&-half cream (10%)
4 large egg yolks
6 Tbsp (75 g) granulated sugar
2 tsp vanilla extract or vanilla bean paste
Butter, for tossing the pasta
Chopped toasted hazelnuts and quartered strawberries, for garnish
Block white or dark chocolate, for shavings

• Directions •
1. For the pasta, measure the flour, cocoa powder, icing sugar and salt onto a large cutting board or work area. Make a well in the centre of the flour, break in the eggs and add the oil.

2. Using a fork, whisk the eggs and as you gently whisk, start pulling a little flour in as you mix, making a paste. Once this paste becomes too thick to mix with a fork, switch to your hands, using a scraper to help gather everything up into a crumbly dough. As you continue to blend and then knead, the dough will come together, but it will be dense. Knead the dough for about 5 minutes, until elastic. Divide the dough into 3 pieces, wrap and let rest for an hour, or chill for up to a day.

3. To make the filling, pulse the hazelnuts with the white chocolate, simple syrup and oil until it forms a thick paste – it may seem crumbly, but it should be able to be pressed together with your fingers. Set aside, or chill if assembling later, but bring back to room temperature before using.

4. For the crema inglese, heat the cream over medium until just below a simmer. Whisk the egg yolks, sugar and vanilla together in a small bowl and have another bowl with a strainer on top ready.

5. Slowly pour the hot cream into the eggs while whisking them constantly until at least half of the cream has been added and then return the entire mixture to the pot. Switch to a spatula or wooden spoon and cook the crema over medium heat while stirring, until it coats the back of the spoon when lifted, about 3 minutes. Pour the crema through the strainer into the bowl, cool to room temperature and then chill until ready to assemble the dessert.

6. To make the “caramelle”, dust each piece of pasta dough well with flour and use a rolling pin to flatten so that it can fit through a pasta roller. Roll out the pasta into long sheets using a pasta roller, following manufacturer instructions, until the pasta is rolled to the second thinnest setting. You will have to sprinkle the pasta with flour during the early rolling stages, but it will not need it after first few rolls. Place the pasta sheets onto a parchment lined baking tray.

7. Lay one sheet of pasta onto a clean work surface. Use a fluted pastry wheel or pasta cutting wheel and run down the length of the pasta sheet, creating a strip that is 3-inches (8 cm) across. Use a straight sided pastry wheel or a paring knife to cut the strip pieces that are 2 ½-inches (6.5 cm) across.

8. Place a generous teaspoonful of the filling in the centre of each pasta portion. Roll up the pasta portion from the straight side to encase the filling, and pinch the pasta together close to the filling, making it look like a paper-wrapped candy (a caramelle!). Place this on a parchment-lined plate or baking tray and continue until all the filling has been used. Any leftover pasta trimmings can be gathered up and re-rolled, or chilled or frozen for later use. Chill the filled caramelle loosely covered until ready to cook.

9. To cook and serve the caramelle, gently heat the crema inglese over low heat and hold warm, stirring occasionally. Bring a pot of lightly salted water up to a rolling bowl on high heat. Drop in the caramelle and cook for about 3 minutes, until they float to the surface. Drain the pasta well.

10. Return the pot to the heat and add the butter over low heat. Add back the drained pasta and gently stir to coat with butter.

11. To plate, spoon a little warm crema inglese in the bottom of each pasta bowl. Arrange the caramelle (4 to 6 pieces) in the centre of the plate. Top with a sprinkling of chopped, toasted hazelnuts and strawberries. Use a vegetable peeler to create shavings of white or dark chocolate and let them fall on the pasta like grated cheese. Serve immediately.

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Anna’s Top 5 Baking Tips, LIVE!

Oh Yum with Anna Olson 2022-11-02 | (Warning: some pixelation occasionally pops in during the first 15 minutes, but gets better after 10-30 seconds each time!)
Taking your questions and walking through some of my top tips for baking at home! Some tips that we'll go over:
1. How to line a square or round pan with parchment paper easily
2. How to crack an egg with one hand
3. How to fix over whipped cream
4. How to fix over whipped egg whites
5. How to soften brown sugar that has solidified

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Anna Olson Teaches How to Make DATE SPICE CHOCOLATE CAKE! | Food Travel Diaries

Oh Yum with Anna Olson 2022-10-28 | Recipe below!After a trip to Arizona, where I was invited to see how they grow and harvest Medjool dates, I was inspired to make a new recipe: Medjool date chocolate layer cake, with cream cheese filling!

This rich chocolate cake is moist and sweet thanks to the Medjool dates puréed into the batter. A little cinnamon and cayenne give a subtle spice flavour that plays wonderfully against the not-too-sweet cream cheese frosting. Say hello to your next favourite cake recipe!

This episode of Anna’s Food Travel Diaries is sponsored by @NaturalDelightsMedjoolDates
#MedjoolDates #ndmedjooldates #sponsored

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• Recipe Information •
Makes one 2-layer 8-inch (20 cm) cake
Serves 10
Prep Time: 25 minutes
Cook Time: 35 minutes

The cake will keep, loosely wrapped and refrigerated for up to 3 days.

• Ingredients •

Cake:
1 ½ cups (220 g) Natural Delights Medjool dates, pitted
2 oz (60 g) dark baking chocolate, chopped
1 tsp baking soda
1 1/3 cups (330 mL) boiling water
¼ cup (60 g) unsalted butter at room temperature
1 cup (200 g) packed light brown sugar
2 large eggs
1 cup (150 g) all-purpose flour
½ cup (60 g) Dutch process cocoa powder
1 ½ tsp ground cinnamon
1 tsp baking powder
½ tsp fine salt
¼ tsp ground cayenne pepper

Frosting:
6 Tbsp (90 g) unsalted butter, at room temperature
1 cup (130 g) icing sugar
1 pkg (250 g) cream cheese, softened
2 tsp vanilla extract

• Directions •
1. Preheat the oven to 350°F (180°C). Grease two 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.

2. Place the dates, chocolate and baking soda in a heatproof bowl. Pour the boiling water over the dates and let sit for 10 to 15 minutes to soak. Pour everything, including the liquid, into a food processor (or use an immersion blender) and purée until smooth.

3. Cream the butter and brown sugar together by hand until well combined. Add the eggs one at a time mixing well after each addition (you may wish to switch to a whisk). Add the Medjool date mixture and whiskin.

4. Sift the flour, cocoa powder, cinnamon, baking powder, salt and cayenne into the bowl and whisk until well combined. Divide the batter between the two pans and tap the pans. Bake for about 35 minutes until a tester inserted in the centre of a cake comes out clean. Cool the cakes in their pans on a cooling rack for 15 minutes, then tip the cakes out of the pan to cool completely.

5. For the frosting beat the butter and icing sugar together using electric beaters or a stand mixer fitted with the paddle attachment until fluffy and smooth, about 3 minutes. Add the cream cheese and vanilla and beat on medium speed for another 3 minutes until fluffy and the frosting holds its shape well.

6. To assemble the cakes, place one cake layer on to a plate or platter and spread or pipe half of the frosting on to the top of the cake. place the second cake layer on top and repeat with the remaining frosting. Chill the cake uncovered until ready to serve.

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Anna Makes Turkish Flatbread and Dip! | Annas Food Travel Diaries

Oh Yum with Anna Olson 2022-10-21 | This recipe for pistachio cheese (Meze) dip and spread and warm flatbread (Bazlama) is inspired by yet another delicious meal I enjoyed in Istanbul! Just about every meal in Turkey starts with Meze – shared small plates of savoury spreads along with cheeses, olives, pickles and fresh bread. And I wanted to enjoy it again, at home!

Recipe instructions below!

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• Recipe Information •

Pistachio Cheese Meze Dip:
Makes ¾ cup (175 mL)
Serves 6
Prep Time: Under 10 minutes

Bazlama (Turkish Flatbread):
Makes 4 (or double the recipe for 8)
Prep Time: 15 minutes
Cook time: 14 minutes
The bazlama is best served freshly baked.

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• Ingredients •

Pistachio Cheese Meze Dip:

1 cup (130 g) shelled pistachios, plus extra for sprinkling
6 oz (1800 g) fresh goat cheese
2 oz (60 g) feta cheese
¼ - ½ cup (60-125 mL) water
2 tsp dried mint
Olive oil, and pomegranate seeds, for serving

Bazlama (Turkish Flatbread):

2 cups (300 g) all-purpose flour
2 tsp fine salt
1 ½ tsp granulated sugar or honey
1 ¼ tsp instant dry yeast
2/3 cup (160 mL) lukewarm water
6 Tbsp (90 mL) thick plain yoghurt
1 Tbsp olive oil, plus extra for brushing
Chopped parsley & thyme, Aleppo pepper for sprinkling

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• Directions •

Pistachio Cheese Meze Dip:
1. Purée all the ingredients except the olive oil and pomegranate in a mini chopper, or using a mortar and pestle, until smooth (start with 3 Tbsp of water before adding more). Chill until ready to serve topped with a drizzle olive oil and a sprinkling of chopped pistachios and pomegranate seeds.

Bazlama (Turkish Flatbread):
1. Measure the flour, salt, sugar (if using) and yeast into a large mixing bowl. Add the water, honey (if using in place of sugar), yoghurt and 1 Tbsp olive oil and stir with a wooden spoon until too difficult to do so. Turn the dough out onto a worktable and knead for about 5 minutes, until elastic. Return to the bowl and cover bowl, letting the dough rise on the counter for 40 minutes.

2. Preheat the oven to 400°F (200°C). Divide the dough into 4 pieces and shape each into a ball. Use a rolling pin on a lightly floured work surface to roll each piece of dough into a flat circle about 8-inches (20 cm) across. Place these onto a parchment-lined baking tray (or 2, if needed).

3. Bake the bazlama for 12-14 minutes until golden brown – they will likely puff up like pita bread. Pierce each with a skewer to allow it to deflate, and brush with olive oil and sprinkle with chopped parsley, thyme and Aleppo pepper.

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How to Bake Maritozzi - with a twist! | Annas Food Travel Diaries

Oh Yum with Anna Olson 2022-10-14 | Recipe below! Believe it or not, one of my favourite treats on my trip to Milan, Italy was from a food hall in the train station: a delicious pastry filled with strawberry cream! I loved it so much, I wanted to make my own version back home, with a twist - and now, you can too!

A traditional Italian Maritozzo (plural: Maritozzi) is a soft brioche bun filled with a cream filling. This version is stuffed with a homemade strawberry ice cream, making it a delicious and decadent ice cream sandwich.

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• Recipe Information •
Makes 8 servings
Prep Time: 40 minutes
Cook Time: 25 minutes

• Ingredients •

Strawberries & Cream Ice Cream:
1 ½ cups (375 mL) whipping cream
¾ cup (175 mL) of 2% milk
½ cup (100 g) + 2 Tbsp (25 g) granulated sugar
1 ½ Tbsp instant skim milk powder
1 Tbsp vanilla extract or vanilla bean paste
Pinch of ground cinnamon
1 ½ cups (340 g) hulled strawberries

Brioche:
¾ cup (175 mL) of 2% milk
2 ¼ tsp (7 g) instant or regular dried yeast
3 cups (450 g) all-purpose flour
¼ cup (50 g) granulated sugar
¾ tsp of fine salt
1 large egg
1 large egg yolk
¼ cup (60 mL) vegetable oil
2 Tbsp (38 g) liquid honey
1 tsp vanilla extract
1 tsp finely grated lemon zest
Eggwash, for brushing
Icing sugar, for dusting

• Directions •
1. For the ice cream, whisk the cream, milk, ½ cup (100 g) of the sugar, skim milk powder, vanilla and cinnamon together. Let this mixture sit for 10 to 15 minutes, whisking occasionally, to give the sugar time to dissolve. Chill until ready to churn.

2. Mash the fruit and remaining 2 Tbsp (25 g) of sugar with a potato masher until the berries are in small pieces. Chill until ready to churn.

3. Pour the cream base into an ice cream maker and follow the manufacturer’s instructions. Once the ice cream is half frozen, add the fruit while the machine is churning and let it continue to churn until frozen.

4. Transfer the ice cream to a freezer-safe container, cover and freeze for at least 2 hours, or until more firmly set.

5. For the brioche, heat the milk to just above body temperature and then stir in the yeast and set aside for 2-3 minutes.

6. Place the flour, sugar and salt into the bowl of a stand mixer fitted with the hook attachment. Add the milk along with the egg, egg yolk, oil, honey, vanilla and lemon zest. Mix this on low speed to combine and then increase the speed by one level and continue to need until the dough becomes elastic, about 5 minutes. Transfer the dough to an ungreased bowl, cover the bowl and let the dough rise on the counter for 90 minutes, until increased in size by 50%.

7. Turn the dough out onto a lightly floured surface and divide into eight pieces. Shape each piece into a ball by rolling it under the palm of your hand and place each, well-spaced, on a parchment-lined baking tray. Cover the tray with a tea towel and allow to rise for 30 minutes.

8. Preheat the oven to 350°F (180°C). Uncover the buns and brush them with the eggwash. Bake the buns for 20 to 25 minutes until they are a rich golden brown colour. Cool the buns on a rack before filling.

9. To assemble the Maritozzi, slice a bun from the top through the centre of the bun but not cutting all of the way through. Dust the Maritozzi with icing sugar and place 2 scoops of strawberry ice cream into the brioche bun and serve immediately.

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Anna Makes Menemen Breakfast Pastries from Istanbul! | Food Travel Diaries

Oh Yum with Anna Olson 2022-10-07 | I loved my trip to Istanbul, which was everything people said it would be - so much so, that I decided to bake one of my favourite meals I had: Menemen breakfast pastries! Recipe below!

Menemen is a delicious scrambled egg and tomato dish served as part of a bountiful Turkish breakfast. This recipe makes a portable version of this dish by baking or frying it inside a soft dough, replicating the fresh, warm, fried and baked breads that are also served as part of this breakfast feast.

Episode 1 of Anna's Food Travel Diaries is sponsored by @TurkishAirlines
#turkishairlines #widenyourworld #sponsored

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• Recipe Information •
Makes 12 pastries
Serves 6
Prep Time: 45 minutes
Cook Time: 20 minutes

• Ingredients •

Dough:
4 cups (600 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
½ tsp fine salt
1 ¼ cups (310 mL) hot water (from the tap)
3 Tbsp (45 g) unsalted butter, melted

Menemen Filling:
2 Tbsp (30 mL) olive oil
1 medium onion, finely diced
1 green pepper, finely diced
1 large tomato, diced
2 Tbsp (30 mL) tomato paste
2 tsp finely chopped fresh thyme (or 1 tsp dried)
Salt
Aleppo pepper (optional)
4 large eggs
3 oz white cheese (similar to Feta cheese)
Egg wash and Nigella seeds (if baking)
Vegetable oil (if frying)

• Directions •
1. For the dough, measure the flour, sugar and salt into a large mixing bowl and add the hot water and melted butter. Stir with a wooden spoon until too difficult to do so anymore, and then turn the shaggy mixture onto a work surface and continue to knead by hand until elastic, about 5 minutes. Place the dough back in the bowl, cover the bowl and set aside to rest while preparing the Menemen.

2. Heat the oil over medium heat in a large non-stick pan. Add the onion and pepper and sauté for 5 minutes, until the onion turns translucent. Add the tomato, tomato paste and thyme and cook this stirring often, for about 10 minutes or until most of the liquid has evaporated from the pan. Season lightly with salt and Aleppo pepper.

3. Whisk the eggs in a little bowl and pour this into the pan, still over medium heat. Gently stir the eggs a few times as they cook through, about 2 minutes. Remove the pan from the heat and crumble in the cheese, strring gently. Cool the Menemen for about 15 minutes before using, or it can be prepared ahead of time and chilled.

4. To assemble, turn the dough out onto a lightly floured surface and divide into 12 pieces. Roll each piece into a rectangle about 5-x-7-inches (13-x-18 cm). Spoon about 3 Tbsp (45 mL) of the Menemen onto each portion and fold in half so that the short sides meet and press well to seal (you can rub a little water on the pastry to help it stick together). Place the pastries onto 2 parchment lined baking trays

5. To bake the Menemen pastries, preheat the oven to 375F (190C). Brush the tops of the pastries with eggwash and sprinkle with nigella seeds. Bake for about 20 minutes until golden brown.

6. To fry the pastries, heat a large pot or tabletop fryer with vegetable oil, fry the pastries in batches for 6 to 8 minutes, turning once while frying. Remove the cooked pastries to a rack resting over paper towel to drain for a minute before serving.

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