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Get cooking with Anna Olson! Step into Anna’s kitchen with 125+ everyday, all-the-time recipes for breakfast, lunch, dinner and, of course, dessert.

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Welcome!

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 Cooks Now Available

Anna’s Newest Cookbook: Anna Cooks

Get cooking with Anna Olson! Step into Anna’s kitchen with 125+ everyday, all-the-time recipes for breakfast, lunch, dinner and, of course, dessert.

Anna invites you to explore her savoury side, offering a collection of dishes that reflect the way she, and we all, really cook at home.

Whether you’re looking to create a light breakfast, a hearty brunch or a quick and satisfying lunch, or you’re looking for ideas for one-pot dinners or occasion-worthy mains, Anna has thought of the perfect dish for every meal of the day.

125+ everyday recipes

NOW AVAILABLE!

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Whipped egg whites give this angel food cake its angelic airiness, and it stays moist for days! Follow Anna Olson's step-by-step recipe for a successful angel food cake - a fantastic make-ahead dessert. -------- Makes 10-inch (25 cm) tube cake Serves 12 to 16 Prep time 25 minutes Cook time 35 minutes The cake will keep, well wrapped (not refrigerated) for up to 4 days. -------- • Ingredients • (Feel free to measure in either volume or weight) 1 cup (130 g) of cake & pastry flour 1 cup (200 g) granulated sugar 8 large egg whites, room temperature ½ tsp (2 mL) cream of tartar pinch of salt ½ cup (65 g) icing sugar, sifted 1 tsp (5 mL) vanilla extract Whipped cream and berries, to serve -------- • Directions • 1. Preheat the oven to 325 °F (160 °C). 2. Sift the flour and granulated sugar twice and set aside. 3. Whip the egg whites with the cream of tartar and salt until foamy, then gradually add the icing sugar (lower the speed when adding), whipping until the whites hold a medium peak when the beaters are lifted. Stir in the vanilla. 4. Add the flour to the whipped whites in 2 additions and using a whisk to fold in the flour evenly and easily. Scrape the batter into a 10-inch (25 cm) ungreased tube pan, spread it to level and bake the cake for 30-35 minutes, until it springs back when gently pressed (try not to open the oven before 25 minutes). 5. Turn the cake pan upside down to cool the cake, and do not remove the cake from the pan until completely cooled. To remove, run a palette knife carefully around the outside of the cake, and very gently around the inner tube, invert the pan and tap it on the counter until it comes out. 6. Serve the cake with whipped cream and berries, if you wish.
The Easiest Angel Food Cake Recipe | Anna Olson
*Ingredients below!* Professional chef and baker Anna Olson walks you step-by-step through the foolproof basics of making whipped cream from scratch, including pro tips like: • 00:00 What percentage of fat is needed to make whipped cream? • 00:14 When should I mix by hand versus with electric mixers? • 00:39 How do I keep whipped cream from separating or splitting? (Stabilizing whipped cream) • 01:38 What sugar do I use in whipped cream? • 01:54 Chantilly cream vs whipped cream • 02:24 How hard should I whip cream? • 02:46 How to tell if I over whipped cream • 03:34 How to fix over whipped cream Soon you'll be making restaurant-quality whipped cream at home! -------- *• Ingredients •* 1 cup (250 mL) of 35% fat cream 1 Tbsp (8 g) of skim milk powder Granulated or icing sugar, to taste (recommended 2 tsp; maximum 1.5 Tbsp) 1 Tbsp of fluid cream Optional: 1 tsp vanilla extract Fresh strawberries
Why Your Whipped Cream Fails & How to Fix It | Anna Olson | Recipe & Tutorial
Learn how to make the ultimate homemade Strawberry Shortcake with this easy step-by-step recipe tutorial! These classic North American-style shortcakes are perfectly balanced between a flaky biscuit and a tender scone, creating the ideal base for fresh strawberries and fluffy whipped cream. Whether you're looking for a simple summer dessert, a crowd-pleasing treat for gatherings, or a bakery-style strawberry shortcake recipe from scratch, this video walks you through every step to help you achieve light and golden shortcakes every time. -------- *••• Recipe •••* Makes 10 shortcakes Prep Time: 15 minutes Cook Time: 15 minutes Note: You can freeze unbaked scones, well wrapped, for up to 3 months. Thaw in the fridge overnight before baking fresh the next day. -------- *••• Ingredients •••* 2 cups (300 g) all-purpose flour 3 Tbsp (37 g) granulated sugar 4 tsp baking powder ½ tsp salt 6 Tbsp (90 g) unsalted butter, cold ⅔ cup (160 mL) 2% milk, plus extra for brushing 1 large egg Sliced strawberries and sweetened whipped cream, for serving -------- *••• 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, sugar, baking powder 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. Whisk the milk and egg together and add all at once 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. 4. Portion the scones. Flatten out the dough with your hands to ¾ inch (2 cm) thick. Use a 2½-inch (6.5 cm) round cutter to cut out scones. Reshape any scraps of dough and keep cutting out scones until all of the dough has been used. Place on the baking tray, leaving 2 inches (5 cm) between each scone. Dip your fingers in milk and pat the tops. 5. Bake the scones for 12 to 15 minutes, until golden brown on the top and bottom. Let the scones cool for at least 10 minutes on a rack. Scones are best enjoyed the day they are baked.
The BEST Homemade Strawberry Shortcake Recipe | Easy Step-by-Step Tutorial
Recipe below to bake along with Anna Olson as she makes this beautifully light and moist Carrot Pumpkin Chiffon Cake, finished with a delicious Cream Cheese Glaze. Perfect for entertaining or just a good dessert, and filled with delightful pumpkin and carrot flavours. If you have a juicer, you can make your own carrot juice for this recipe (three to four carrots) or you can buy it—the carrot juice adds a brilliant orange colour and a little extra vitamin A. -------- *••• Recipe •••* Serves 12 to 16 (Makes one 10-cup/2.5 L Bundt cake) Prep Time: 25 minutes Cook Time: 50 minutes to 1 hour -------- *••• Ingredients •••* Cake: 1 cup (250 g) pure pumpkin purée ½ cup (125 mL) carrot juice ½ cup (125 mL) vegetable oil 7 large eggs, separated 2 cups (260 g) cake and pastry flour 1½ cups (300 g) granulated sugar 1 Tbsp (10 g) baking powder 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp fine salt 1 cup (100 g) coarsely grated carrots Glaze: 4 oz (125 g) cream cheese, room temperature ½ cup (65 g) icing sugar 1 tsp vanilla extract 3 to 4 Tbsp (45 to 60 mL) 1% or 2% milk Ground cinnamon, for sprinkling -------- *••• Directions •••* 1. Preheat the oven to 350°F (180°C). Grease a 10-cup (2.5 L) fluted Bundt cake pan well and dust thoroughly with flour, tapping out any excess. 2. In a large bowl, whisk the pumpkin purée, carrot juice (or apple juice or water), oil and egg yolks until smooth. 3. In a separate bowl, sift the flour, sugar, baking powder, cinnamon, ginger and salt and stir these dry ingredients into the pumpkin mixture. Stir in the grated carrots. 4. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites until they hold a medium peak (they stand up with just a little curl when the beaters are lifted). Fold them into the batter in two additions. Scrape the batter into the pan (the batter will be fluid) and bake for 50 to 60 minutes, until a tester inserted in the centre of the cake comes out clean. 5. Cool the cake upside down on a cooling rack until completely cooled. To remove the cake, insert a skewer in just a few places at the outside edge and at the centre tube to loosen slightly, then tap the cake out. 6. For the glaze, beat the cream cheese, icing sugar and vanilla until smooth. Switch to a whisk and add the milk a tablespoon at a time, until a glaze consistency is achieved—the glaze should be able to cascade over the Bundt cake without being runny. Pour the glaze over the cake and spread gently to coax it a little over the sides. Sprinkle with cinnamon. Chill the cake until ready to serve. 7. The cake will keep, loosely wrapped, in the fridge for up to 3 days. Alternatively, store the unglazed cake, wrapped, at room temperature for 3 days. Dust it with icing sugar before serving.
Carrot Pumpkin Chiffon Cake with Cream Cheese Glaze | Step-by-Step Recipe
Recipe below for this elevated take on a chocolate cream pie! Indulge in a decadent, rich, creamy dessert guaranteed to become a favorite for holidays, dinner parties, and summer gatherings.… yum! The sweetened condensed milk in the chocolate cream filling and the whipped cream topping help keep this frozen tart perfectly soft and sliceable straight from the freezer, without the need to make it an ice cream tart. -------- *••• Recipe •••* Makes one 9-inch (23 cm) tart, serves 8 to 10 Prep time: 25 minutes, plus freezing Cook time: 5 minutes Notes: • The pie will keep loosely covered, in the freezer for up to 4 days. -------- *••• Ingredients •••* Crust: 1½ cups (275 g) chocolate cookie crumbs 6 Tbsp (90 g) unsalted butter, melted Filling & Topping: 1 (10 oz/300 mL) tin sweetened condensed milk 6 oz (180 g) dark baking chocolate, chopped 1½ cups (375 mL) whipping cream 2 tsp vanilla extract, divided -------- *••• Directions •••* 1. For the crust, in a bowl, stir the cookie crumbs and melted butter. Press into the bottom and up the sides of a 9-inch (23 cm) removable-bottom, fluted tart pan. Freeze this while preparing the filling. 2. For the filling, set aside ¼ cup (60 mL) condensed milk and pour the rest into a saucepan. Add the chocolate and stir gently over medium-low heat until the chocolate has melted and the mixture is smooth. Transfer this to a large mixing bowl and let the chocolate cool to room temperature. 3. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream until it holds a peak when the beaters are lifted. 4. Into the larger cooled chocolate mixture, whisk the Irish cream (if using) and remaining 1 tsp vanilla. In two additions, fold the remaining whipped cream (about 2 cups/500 mL) into the chocolate until streaks are no longer visible. 5. Pour the chocolate mousse (it will be fluid) into the frozen crumb crust and freeze for 2 hours. Dollop and spread the chilled cream topping over the pie and freeze for at least another 3 hours. 6. To serve, pull the pie from the freezer 15 to 20 minutes before slicing to make it easier to slice and enjoy.
Frozen Chocolate Cream Tart | Easy Dessert Recipe | Anna Olson
Recipe below for sweet, crumbly blueberry cheesecake bars with shortbread crust! I have childhood memories of crumble-topped cheesecake bars, but I can’t recall who made them. (My mom? Grandma?) I just remember the crumble topping hiding the surprise sweet cheesecake filling in the middle. In this recipe, the shortbread crust doubles as the crumble topping and that memory-jogging creamy cheesecake filling is beautifully speckled with fresh blueberries. -------- *••• Recipe •••* Makes one 8-inch (20 cm) square pan, 12 to 16 bars Prep time: 20 minutes, plus cooling and chilling Cook time: 85 minutes Notes: • The bars will keep, covered, in the fridge for up to 4 days. • Don’t worry if you have soft, spreadable cream cheese rather than the firmer brick cream cheese called for in this recipe. I’ve found that both work equally well. -------- *••• Ingredients •••* Base & Crumble: 2 cups (300 g) all-purpose flour ½ cup (100 g) granulated sugar ½ cup (100 g) packed light brown sugar 1 tsp ground cinnamon ½ tsp fine salt ¾ cup (175 g) unsalted butter, diced, at room temperature ½ cup (55 g) sliced almonds (optional) Cheesecake Filling: 1¼ lb (570 g) brick cream cheese, softened ½ cup (100 g) granulated sugar 2 Tbsp (25 g) packed light brown sugar 2 Tbsp (18 g) all-purpose flour 2 tsp vanilla extract 3 large eggs ½ cup (125 mL) full-fat sour cream 1½ cups (190 g) fresh blueberries Icing sugar, for dusting -------- *••• Directions •••* 1. Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) square pan and line it with parchment paper so that the paper comes up the sides. 2. For the base and crumble, in a large mixing bowl, stir the flour, granulated sugar, brown sugar, cinnamon and salt. Add the butter and use a pastry blender to cut it in until a rough, crumbly texture. 3. Press about two-thirds of the mixture into the bottom of the pan. Pierce the base with a fork. Stir the sliced almonds, if using, into the remaining crumble and set aside. 4. Bake the base for about 25 minutes, until lightly browned at the edges. Cool the pan on a rack while preparing the cheesecake filling. Keep the oven on at 350°F (180°C). 5. For the cheesecake filling, in a mixing bowl, beat the cream cheese with a wooden sppon to soften. Add the granulated and brown sugars and beat well until the sugar dissolves into the cheese. Beat in the flour and vanilla. Switch to a whisk and whisk in the eggs one at a time, blending well after each addition. Whisk in the sour cream. 6. Pour the batter over the cooled crust and sprinkle the blueberries overtop. Sprinkle the reserved crumble over the berries. Bake for 30 minutes at 350°F (180°C), then reduce the oven temperature to 325°F (160°C) and bake for an additional 30 minutes, until you see the cheesecake soufflé (puff up) a bit at the edges but the centre is still a little wobbly. 7. Cool the bars in their pan fully to room temperature (this could take 90 minutes), then chill for at least 2 hours before dusting with icing sugar and slicing into bars to serve.
The BEST Blueberry Cheesecake Bars | Simple Dessert Recipe | Anna Olson
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