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I’m glad you stopped by for a look around. Here you can find a little bit of everything related to baking and cooking including recipes, tips, and baking conversions. You’ll also find links to my cookbooks, to culinary travel and to my Oh Yum YouTube channel. Lots to see to inspire you to get in the kitchen & enjoy. ~ Anna Olson
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Anna Olson’s Baking Wisdom Now Available

TThe baking bible every baking enthusiast needs to own—from Anna Olson, Canada’s most celebrated baker. Inside Baking Wisdom lies the answer to every baking question you’ve ever had (and many you haven’t yet), plus over 150 perfected recipes—both savoury and sweet—for bakers of all skill  levels. Get inside Anna’s baking brain, as she shares a career’s worth of experience to build a true masterclass in baking. In this incredible baking compendium, you will learn the hows and whys of baking through her flawless techniques, patient advice and literally hundreds of photos. This is an all-encompassing guide, guaranteed to make you a better baker.

Everything You Need to Know to Make You a Better Baker.

150+ Recipes.

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Check out Anna’s latest videos on her Oh Yum YouTube channel.

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 --------------- • 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: https://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 --------------- • 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. --------------- #AnnaOlson #OhYum #BakingWisdom
Anna Olson Makes Pumpkin Pie with Roasted White Chocolate! | Baking Wisdom
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! -------- • 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 Anna's Maple Pumpkin Scones! | LIVESTREAM w/ Anna Olson
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! -------- • 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.
How to Make Anna's Go-To Banana Bread! | LIVESTREAM w/ Anna Olson
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 --------------- • 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. --------------- #AnnaOlson #OhYum #BakingWisdom
Anna Olson Makes a Delectable Leek & Cheese Quiche! | Baking Wisdom
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: https://premierecollectibles.com/annaolson --------------- • 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. --------------- • Follow Anna on social media • Pinterest: https://pinterest.com/chefannaolson Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Official Website: http://annaolson.ca #AnnaOlson #OhYum #BakingWisdom
Anna Olson Makes Vegan Cherry Financier Cakes! | Baking Wisdom
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: https://premierecollectibles.com/annaolson --------------- • Recipe Information • Makes about 2½ dozen truffles Prep Time: 1 hour, plus setting and chilling Cook Time: Under 5 minutes --------------- • 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 --------------- • 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. --------------- • 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 Chocolate Elderflower Truffles! | Baking Wisdom
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