As Canada’s baking expert and adored television personality, Anna Olson has amassed an infinite amount of tips and tricks to keep her calm and organized in the kitchen.
Whether you’re a serious home baker or just preparing for your annual cookie swap, it’s always a challenge trying to whip up homemade treats during the busy holiday season. Here, the Bake with Anna Olson star shares some of her holiday traditions, along with her tried-and-true tips for holiday baking.
On Her Turkey-Less Traditions
I do have some traditional things; when I grew up, my grandmother would always make cherry walnut icebox cookies. And my husband’s favourite holiday dessert is an Icelandic dessert called Vinarterta; a prune and cardamom shortbread torte. So for me, it’s not Christmas until those are made. But, I am a cookie monster. I love making holiday cookies — shortbreads are my favourite. There are so many different styles with those same four ingredients.
On Show-Stopping Desserts
To ensure success and to ensure that you’re spelling desserts front to back and not backwards (which is stressed), you want to budget time. It takes baking, chilling, cooling, setting time — those are the little steps that you don’t want to cheat on. For something like a croquembouche, make it work for you as a make-ahead (dessert). (Make and) freeze the profiteroles a week ahead, take them out to thaw, and make the pastry cream two days ahead. Then, you can assemble it the day you serve it, and set aside one hour.
On The Right Ingredients
(Use) unsalted butter, not salted butter. It’s sweeter, fresher and you’re in control of the salt, because you don’t know how much salt is in salted butter. Salt also retains water, and when you melt butter in a pan, you get that white liquid that runs off called milk solids, [which is] essentially water. So you’re getting more butter in unsalted butter.
On Knowing Your Oven
Just because you set your oven to 350°F, doesn’t mean it’s actually at 350°F. Spend the $7 to $10 on an oven thermometre. That’s the best way to prevent a baking disaster, because that’s the point where you relinquish control. I do a lot of candy making and chocolate work at holiday time, so I have a really good thermometre and I’d say that’s indispensable.
On Freezing Now, Baking Later
I find that when you freeze baked cookies, they never come out as good as they went in. They take up so much space, so you can just make all your (cookie) dough ahead of time. If it’s a slice-and-bake, say my Chocolate Slice Cookies, I’ll just label it: “Chocolate slice, 325°F, 1/4-inch thick, 12 minutes.” So when I pull it out (of the freezer), I don’t have to go back to the recipe — slice, bake, done.
Timing is Everything
My #1 tip: Timing. Taking time now that we have time. If you know you have between 7:30 a.m. and 9 a.m. on Saturday morning, then make that your time. Make your favourite coffee, put on your favourite playlist, and baking takes you into that place. We love our sweets at the holidays, but we love baking because it’s an extension of that sharing and giving, and you want to channel that — remind yourself that that’s what it’s about.
Looking for some festive dessert recipes? Check out Anna Olson’s Ultimate Holiday Treats.