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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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Recipe below! This lovely wreath has all the buttery softness of a traditional Danish with just a quarter of the effort that it takes to make individual 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. This recipe is brought to you by Rolling Meadows. -------- Serves 12 Prep Time: 25 minutes, plus resting Cook Time: 40 minutes, plus setting 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.
How to Make a Raspberry Jam Danish Wreath! | LIVESTREAM w/ Anna Olson
Recipe below! Crème brûlée is a favourite dessert of mine to make when hosting friends 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. -------- 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.
How to Make Eggnog Crème Brûlée! | LIVESTREAM w/ Anna Olson
Recipe below - these savoury 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. -------- 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.
How to Make Lobster Mac & Cheese Bites! | LIVESTREAM w/ Anna Olson
Recipe below! This sticky toffee pudding recipe is baked in a pan and cut into squares like a gingerbread cake. It is moist and 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. -------- • 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. -------- • 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.
How to Make Sticky Toffee Pudding! | LIVESTREAM w/ Anna Olson
Recipe below - when I was a kid, homemade doughnuts 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. -------- 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 Chocolate-Glazed Pumpkin Donuts! | LIVESTREAM w/ Anna Olson
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. -------- 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.
How to Make Anna's Chocolate Mousse! | LIVESTREAM w/ Anna Olson
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