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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.

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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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latest recipes

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

Learn how to make strawberry jam from scratch with Anna Olson using a classic French jam-making method from renowned cookbook author Christine Ferber. This traditional strawberry jam recipe produces intensely flavorful, fragrant preserves and, when properly heat-processed using safe canning procedures, unopened jars can be stored in the pantry. Rule #1 when making preserves for shelf-stable storage is to use a trusted recipe and abide by it. While I make all sorts of my own creations for a refrigerator or freezer jam, I stick to the recipes of noted chef and cookbook author Christine Ferber. Her exceptional cookbook, Mes Confitures, has been highly regarded as a top resource for jam and jelly making. I’ve cut her recipe for Gariguette Strawberry Jam in half on this video, for the sake of scale and time. -------- *••• Recipe •••* Makes about 3 cups (750 mL) jam Note: Gariguette strawberries are from Provence. They are the earliest to appear, in April. They are bright red and are considered the most flavorful and fragrant of all French strawberries-"incomparable." -------- *••• Ingredients •••* 2½ pounds [1.1 kg] Gariguette strawberries**, or 2¼ pounds (1 kg) net 4 cups [850 g) granulated sugar Juice of 1 small lemon -------- *••• Directions •••* Quickly rinse the strawberries in cold water. Dry them in a towel and hull them. Let the strawberries macerate with the lemon juice and sugar in a ceramic bowl refrigerated overnight, covered with a sheet of parchment paper. Next day, bring this preparation to a simmer in a preserving pan. Pour it into a ceramic bowl. Cover with a sheet of parchment paper and refrigerate overnight. On the third day, pour this preparation into a sieve. Bring the collected syrup to a boil in a preserving pan, skim, and continue cooking on high heat. The syrup will be sufficiently concentrated at 221°F (105°C) on a candy thermometer. Add the partly cooked strawberries. Return to a boil on high heat. Skim and return to a boil for 5 minutes, stirring gently. Check the set. The strawberries will be translucent, like preserves. Put the jam into jars immediately and seal. Following safe canning procedures to heat-process the jam. Sealed jars will keep in the pantry for up to a year and once opened, will keep refrigerated for up to 4 months.
The Best Strawberry Jam Recipe | Anna Olson
Want perfect whipped cream every time? 🍓 Here are easy baking tips for making smooth, stable whipped cream that holds its shape! Use cream with at least 30% butterfat (35% is ideal), and try instant skim milk powder to help stabilize whipped cream and prevent it from separating in the fridge. You'll also learn: - How much sugar to add to whipped cream - How to turn whipped cream into Chantilly cream - When to stop whipping for soft, silky cream - How to tell when you've overwhipped your cream - How to fix overwhipped cream without throwing it away Save these whipped cream tips for your next cake, mousse, pie, or dessert! 🍰 #WhippedCream #BakingTips #BakingHacks #DessertTips #Shorts
How to Make Perfect Whipped Cream Every Time | Baking Tips
Recipe below for an easy summer snack! One-bowl cake batter is topped with berries, and a crunchy streusel top absorbs the fruit juices, making this an easy, snackable cake for any time of day. -------- *••• Recipe •••* Makes one 9 x 13 inch (23-x-33 cm) pan 12 to 16 portions Prep time: 20 minutes Cook time: 45 minutes Notes: • Serve square slices of the cake warm, cool or chilled, on its own or with a scoop of ice cream or a dollop of whipped cream. • The cake will keep well-wrapped in the fridge for up to 3 days, or can be frozen for up to 3 months. -------- *••• Ingredients •••* Streusel: 1 cup (150 g) all-purpose flour 2/3 cup (135 g) granulated sugar Pinch ground nutmeg or cinnamon 6 Tbsp (90 g) cold unsalted butter Cake: 2 large eggs, at room temperature ¾ cup (150 g) granulated sugar ½ cup (115 g) unsalted butter, melted (a little warm is OK) 3 Tbsp (45 mL) neutral oil 2 tsp finely grated lemon zest 1 tsp vanilla extract 1 ½ cups (225 g) all-purpose flour 1 Tbsp (9 g) baking powder ½ tsp fine salt 3 cups fresh Niagara fruits (pitted and sliced, if needed) Icing sugar for dusting -------- *••• Directions •••* 1. Preheat the oven to 350°F (180°C) and grease a 9 x 13-inch (23 x 33 cm) cake pan, metal or ceramic. 2. For the streusel, stir the flour sugar, nutmeg, or cinnamon. Use a box grater to grate in the cold butter and then work it in well with your fingers or a pastry blender until the streusel begins to form lumps. Set aside. 3. For the cake, whisk the eggs, sugar, butter, oil, lemon zest and vanilla together by hand. Sift in the flour, baking powder and salt and whisk until combined. Pour the batter into the prepared pan and spread so that it fills the bottom of the pan. It will not look like much cake batter, but it doubles in size as it bakes. 4. Sprinkle the berries over the cake batter, then sprinkle the streusel over the cake to cover the fruit and cake evenly. Bake the cake for about 45 minutes if in a metal pan or 55 minutes for a ceramic dish, until the streusel is lightly browned and a tester inserted into the centre of the cake comes out clean. Cool the cake in the pan or dish on a rack for at least 45 minutes before serving.
The BEST Sweet Treat for Summer | Easy Berry Snack Cake Recipe | Anna Olson
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
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