Start your weekend right with an extra special breakfast that will make you feel like you’re at one of the most popular brunch spots in town. A Dutch baby is baked in the oven instead of on the stovetop and is best described as part souffle pancake and part turnover. The best part? A Dutch baby can be easily customized with your favourite toppings—Anna likes to add orange zest in hers. If you’re feeling extra indulgent, add a dollop of whip cream or a scoop of ice cream once it’s cooled from the oven —we promise not to tell!
Made using baking staples you likely already have at home, this easy and fluffy Dutch Baby pancake from Junior Chef Showdown judge and mentor Anna Olson will become one of your go-to brunch dishes after the first bite.
When it comes to comforting sweet treats, mouthwatering apple tarts are in a league of their own. Perfect for upcoming summer BBQs, this easy, elevated apple tart recipe is inspired by the traditional cannoli, but it’s the baked apples marinated with maple syrup that really makes this dessert shine.
Paired with a fresh and creamy ricotta cheese filling, this two-in-one dessert mashup from Junior Chef Showdown judge and mentor Anna Olson features an unexpected twist on an all-time favourite dish that brings out the flavours of the classic Italian treat.
Pastry 1. Beat the butter and icing sugar together with a hand mixer in a large bowl until smooth.
2. Press the hard-boiled egg yolk through a sieve into a small bowl and stir in the raw egg yolk and vanilla. Add this to the butter mixture and stir until blended.
3. Then, add flour and salt to the butter mixture, stirring until blended.
4. Shape the dough into a disc (it will be very soft) and, wrap in plastic and chill for about 2 hours until firm.
5. On a lightly floured work surface, gently knead the dough just a little soften, then roll it out to a circle about 12 inches across and ¼-inch thick. Line a 9-inch removable-bottom fluted tart pan, pressing the pastry into the bottom and sides. Be sure to trim away any excess dough.
6. Chill the tart shell for 30 minutes and heat the oven to 325°F.
7. Place the chilled tart shell onto a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for 20 minutes, until the edges just begin to brown.
8. Cool the tart shell to room temperature.
Filling 1. Heat the oven to 350°F
2. Toss the apple with the maple syrup or Marsala and set aside; stir occasionally.
3. Whisk the ricotta, ¼ cup of the sugar, grated chocolate, egg, egg yolk, lemon zest and nutmeg together. Strain the Marsala from the apples into the ricotta mixture and stir to blend.
Assembly 1. Pour the ricotta filling into the tart shell and arrange the apples over top. Brush the apples with the melted butter and sprinkle with the remaining 1 tablespoon sugar.
2. Bake the tart for 25 minutes or until the apples are tender.
3. Cool the tart to room temperature then chill until ready to serve.
Note: The apple ricotta tart will keep refrigerated for up to two days.
When it comes to baking, nobody is perfect. Even expert bakers like the talented teams on The Big Bake have bad days in the kitchen, but the best part about messing up is learning from those mistakes.
Whether you’re baking a cake, whipping up a batch of cookies, or trying your hand at homemade pie dough, the next time you head into the kitchen, let Anna Olson show you how to fix your biggest baking fails.
Why do my chocolate chip cookies spread too much when baking?
There are two main reasons why your chocolate chip cookies are too soft and meld together into one giant sheet while baking. The first is that your butter could be too soft. An easy fix for that is to scoop the dough onto a pan, and then chill it for an hour before baking.
Your cookies could also fall flat if you use too much sugar or not enough flour. Even a seemingly harmless extra tablespoon of sugar could cause the cookies to spread because sugar liquefies as it bakes. Be sure to use measuring spoons and cups and follow the instructions for the best results.
How do I stop my cake from sinking in the centre?
A common culprit for why your cake is too wet (AKA raw in the middle) or sinking is an incorrect oven temperature. Just because your oven beeps and the display indicates that it’s 350ºF doesn’t mean that the temperature is accurate. An oven that runs too hot may make your cake look done when it really isn’t, or if the temperature oscillates, your ingredients can’t set at the right time and the cake sinks. The best solution is to purchase an oven thermometer and manually adjust how you set your oven.
Another cause is inactive baking powder or baking soda. If you don’t bake on a regular basis, always be sure to check the expiry date on your baking powder. For baking soda, replace it every three to four months and use the older box in the fridge as a deodorizer.
There are a few key steps to remember when baking a cheesecake. First, when adding eggs to your batter, mix them in on a low speed to prevent air working into the batter. Second, run a palette knife around the inside edge of the pan within 15 minutes of the cheesecake coming out of the oven. That way, if the cheesecake contracts, it will easily pull away from the sides without causing it to crack or tear in the centre. Finally, be sure to cool the cheesecake completely to room temperature before chilling. Your cheesecake can be refrigerated when the bottom of the pan is cool to the touch, not the sides.
When your muffins come out of the oven with peaked tops, this is a sign of overmixing. To get those perfect muffin tops, mix your batter by hand instead of using electric beaters. When hand mixing, use a gentle stirring motion until the point where flour is no longer visible.
Curdled custard means that the eggs in the custard have overcooked, but don’t throw it away and start over. While still hot, put the custard into a food processor or blender, and puree on high speed. Strain the custard into a dish, cool and chill as usual, and no one will even know – it’ll be smooth and perfect!
If your chocolate has seized, it will take on a dull, curdled look, it will not be smooth, and some oil (which is actually cocoa butter) will be floating. To prevent seizing, melt your chocolate in a metal bowl placed over a pot filled with an inch of barely simmering water while slowly stirring. The steam from the water gently melts the chocolate. Try and avoid using the microwave to melt your chocolate, but if you must, use a lower heat setting.
If your chocolate seizes, remove it from the heat and add a few drops of tepid water. Stir slowly and gently with a spatula where the water was added, then increase the radius of your stirring motion to return the chocolate to its smooth state.
Why does my pie dough crack when rolled or shrink when baked?
Dough cracking while rolling may not be a sign of anything wrong with the dough itself. It is often that the butter within the dough is too cold, causing cracking. To prevent this, try pulling out the dough 30 minutes before rolling. It will roll out with less cracking (and far less effort).
If your dough shrinks when rolled or after baking, it’s a sign that it needed “relaxing.” The proteins (gluten) in flour become elastic when “exercised,” i.e. making and rolling the dough, and time is the only fix. If your dough springs back when rolling, pop it back into the fridge to rest for 20 to 45 minutes. To avoid a crust that shrinks when baking, chill the lined pie shell for 30 minutes before baking.
Is there a way to prevent a cake from breaking when it’s turned out of the pan?
All baked goods, including cakes, tarts, cookies and muffins, are fragile directly out of the oven. Be sure to wait 15 to 20 minutes before turning them out to cool.
If you suspect that the problem may be caused by the pan (cake will stick to a scratched pan even if it’s greased), then line the pan with parchment paper. Have the parchment hang just above the edges of the pan so you can use it to easily lift out the cake.
Is there a secret to preventing butter tart filling from bubbling over or sinking in the centre?
Butter tart filling bubbles over or sinks in the centre due to over-mixed filling. The eggs hold in the air which rises in the oven, causing the filling to overflow while baking and then sink immediately when taken out of the oven. The secret is to whisk the filling by hand until it’s evenly blended.
Sugar crystals in the bottom of the tarts are also caused by over-mixing, causing the sugar to separate from the eggs as the filling bakes. Adding a teaspoon of white vinegar or lemon juice to the filling ensures the sugar will completely dissolve as the filling bakes.
How can I avoid lemon square filling from seeping under the crust base?
The key to making squares with a fluid filling poured over a base, such as lemon squares, is how you mix the base. It should feel crumbly, so don’t over-mix it. Gently press the base into the pan, and make sure a bit of it comes up the edges and goes into the corners. Do not pack it in firmly or it will pull away from the edges while it bakes, leaving a gap for the fluid lemon filling to seep underneath.
For more with Anna Olson, watch The Big Bake and Junior Chef Showdown. Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription
Has Great Chocolate Showdown inspired you to try out some new skills in your kitchen? Not all chocolate recipes are created equal, so we asked Canada’s most beloved baker and Great Chocolate Showdown host Anna Olson to help us break down which of her recipes would be best suited to your skills.
If you’re not sure where to start your chocolate baking journey, look no further than this classic bake — cookies. “Chocolate chip cookies are a great basic because it gets you into the chocolate world,” recommended Anna.
For a serious sweet tooth, fudgy brownies are another great option for new home bakers, and as a bonus, they use items you probably already have in your kitchen. “Brownies take minimal equipment. If you’ve got a pot, a pan, and a whisk, you can make brownies,” said Anna.
Tune into Great Chocolate Showdown on Mondays at 10 p.m. ET/PT. Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription
Dreaming of divine chocolate decorations but terrified of losing your temper? For many baked items, such as fluffy frosting or creamy cake fillings, you can get away with simply melting chocolate to take it from a solid to liquid form like in these Chocolate Divinity Candies. When you get into the world of bonbons and confectionary, however, that’s another matter entirely. Tempering chocolate is a mandatory step if you want both the shiny gloss and the distinctive snap of a well-made candy or decoration like in Anna Olson’s Chocolate Dipped Marzipan — and that’s where you have to pay some attention to technique in order to achieve success.
L-R: Anna Olson’s Chocolate Divinity Candy and Chocolate Dipped Marzipan
If the thought of working with molten chocolate (and even worse, the dangers of it seizing or splitting) has you clutching your (baking) pearls, we’ve got you covered. Read on to find out the best, and easiest, ways to work with chocolate, even if you’re a novice chocolatier.
How to Properly Melt Chocolate
For melting chocolate, each method has its advocates: some cooks prefer the double boiler method (or just setting a glass bowl on top of barely simmering water), while others turn to the microwave for an easy fix. Both methods involve the same basic principle: chopping chocolate into chunks for faster, more even melting, and applying gentle heat until most of the distinct shapes have disappeared.
If the unthinkable happens and your chocolate separates into a greasy, gritty mess, due to over-vigorous stirring or too-high heat, you can try Anna Olson’s ingenious trick to add moisture to return the mixture to molten glossiness (note: this fix is only for melting — even a single drop of water is the enemy of well-tempered chocolate).
For this technique, you’ll need to pull out a few items, namely a candy thermometer, a sturdy glass bowl and a silicon spatula that can handle some heat without melting. Depending on the method you use, you may also need a few more pieces of equipment, such as a marble board and wax paper.
The initial stage of tempering looks much like the melting process — use a glass bowl set over barely simmering water (not a rolling boil; there shouldn’t be any bubbles) to melt the chocolate chunks, or place the bowl in the microwave and use short bursts, checking often.
Where tempering differs, however, is the next step, where the chocolate mixture is cooled and warmed within precise ranges of temperature in order to achieve a smooth, shiny surface when it hardens (the temperature you need to hit depends on the type of chocolate you plan to use).
This varying of temperature can be accomplished in a couple of ways: by adding other ingredients such as more chocolate (seeding) or cocoa butter to the mixture, or by pouring two-thirds of the hot chocolate mixture onto a marble board and mixing it with putty knives to cool it manually (see Anna Olson’s step-by-step description for more on this method).
Inquiring scientific minds among us may be intrigued by more gear-driven approaches, including Alton Brown’s combination of the friction of a food processor’s blades plus liberal use of a hair dryer to create heat, or J. Kenji Lopez-Alt’s sous-vide circulator method over at Serious Eats.
Decoding Seed Tempering
For the easiest method using the least equipment, however, seeding chocolate is probably the best approach for a chocolate novice (for a visual demonstration, check out the video below from Great Chocolate Showdown judge Steve Hodge, pastry chef and chocolatier at Temper Pastry in West Vancouver.) With a few simple steps, this process can be achieved without too much stress (on both the chocolate and the cook).
Using the glass bowl over simmering water method, melt chunks of chocolate to the desired temperature (remember that they vary depending on the chocolate and are very narrow ranges, so use that candy thermometer.) We’ll use dark chocolate for this example, which should be heated to 45 to 48 degrees — milk and white chocolate, with higher milk and sugar contents, may react differently.
Take the chocolate off the heat (leave the burner on…you’ll need it again shortly) and add prepared small pieces of chocolate (the “seeds”), which will help cool the mixture down quickly as they melt into the warmed chocolate.
Stir with a spatula until the overall temperature comes down to about 27 degrees Celsius (again, there may be some variation depending on the type of chocolate you use).
Next, quickly warm the chocolate back up by putting it into the double boiler until it hits 32 degrees Celsius and a thick and glossy texture — perfect for piping into a pretty design on waxed paper that will set up beautifully. If you aren’t sure if you’ve tempered the chocolate correctly, you can test it out by piping a small bit onto the waxed paper (or a metal sheet pan set over an ice pack).
Working quickly, swirl and create chocolate garnishes to your heart’s content: the designs should set up to a delicate decoration with the signature snap when you bite into it (try and leave a few decorations for dessert!)
Watch Great Chocolate Showdown Mondays at 9 p.m. ET/PT. Watch and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.
If you’re like us, all this time at home has been great for two reasons: it’s let us catch up on some of our favourite television, and has us spending way more time in the kitchen whipping up delicious eats (anyone else obsessed with that air fryer they got over the holidays?). The good news: that’s not about to change any time soon, as Food Network Canada has a delicious slate of new shows to dig into this month with STACKTV on Amazon Prime.
Pastry chef Steve Hodge (Great Chocolate Showdown) teams up with HGTV Canada star and the queen of colour Tiffany Pratt to help revamp down-and-out bakery owners’ businesses, breathing new energy (not to mention tasty goods) and beautiful design into their struggling shops.
Cynthia Stroud, Anna Olson and Steve Hodge return for the second season of sweet competition! Ten new talented bakers enter the competition ready to show off their chocolate-making and dessert-baking skills in order to take home the $50,000 grand prize.
They say one person’s trash is another person’s treasure – and this rule certainly applies in the kitchen! From pie crusts to trifles, there are dozens of creative ways to use stale cookies in sweet repurposed recipes. Use Anna Olson’s tip below for any type of cookies you have on hand, or try your hand at one of our other great recipes that make use of your sweet holiday leftovers.
To use as a crumble topping, break up leftover sugar cookies into little pieces in a bowl. For every one cup of crumbled up cookies, add two tablespoons of melted butter and half a teaspoon of cinnamon. It’s that easy! After cooling, serve this delicious dessert as you like it – drizzled with caramel sauce, with a scoop of ice cream, or a dash of icing sugar.
Chocolate Sandwich Cookies
Take leftover store-bought or homemade chocolate sandwich cookies and make a rich, chocolate-y no-bake dessert (that makes a great late holiday gift!). Chocolate sandwich cookies, graham crackers and pretzels stud this dessert salami, making it the perfect recipe to use up all your leftover snacks.
Instead of graham crackers, use a cookie of your choice to make a delicious pie crust. For this traditional grasshopper pie recipe, crush chocolate cookies and mix with melted butter. Press into a pan and then fill with marshmallow fluff. Delish!
Holiday baking season is here and having the right tools on hand will help lead you to success. These are my top gadgets to make this holiday season less stressful. Remember, “stressed” spelled backwards is “desserts!”
This tool becomes an extension of your hand as you use it to lift cookies off of hot trays, loosen cakes delicately from their pans and frost cakes with precision and panache. The spatula I use in Bake is my own. I’ve had it for about 10 years and I’d be lost without it!
I prefer the curved spatulas for effective folding and stirring and for getting every last bit of batter out of a bowl. Silicone is heatproof so it can be used to stir pastry creams and sauces on the stove.
This may sound trivial but a thermometer placed inside your oven is a valuable and inexpensive tool that can save you frustration and prevent spoiled baked treats. You’d be amazed how many ovens don’t sit at the correct temperature the entire time your goods bake. Just because your oven “dings” or displays the temperature doesn’t necessarily mean it is accurate. If you discover your oven temperature is far out of range by 10 °C or more, a repair person can recalibrate it.
Gone are the days of fabric piping bags that never quite come clean or that only fit your largest piping tip. Most cake supply and even craft shops will carry disposable piping bags in an assortment of sizes. They can be reused if you wish and are fully recyclable. You can even buy really small ones, which are perfect if you’re hosting a cookie decorating party.
The world of confectionery and chocolate work requires a precision that only a candy thermometer can offer. The difference between the thread stage and the soft ball stage of boiling sugar is only a few degrees and a candy thermometer takes the guesswork out of it. There are traditional models and also digital probe thermometers – both work equally well. If you have an induction cooktop I recommend the traditional model because the magnetic energy of the induction can interfere with the digital reads.
Savoury kitchens use this fine grater for garlic and Parmesan but I value it for finely grated citrus zest, mincing ginger without any fibres, grating nutmeg and for chocolate. Now there are models with larger grates, so you get chocolate curls, not just shavings.
This may seem trivial but a fabric measuring tape is immensely handy in a baker’s kitchen. I can verify how thick my dough is as I roll it and I can measure the circumference of a piece of fondant before I lift it to cover a cake. Plus, I can ensure that my squares are all cut to the same size.
If you are getting serious about baking this will be a tool you’ll want to invest in. A cake wheel spins on its base, making seamless frosting simple and detailed piping less. Professional cast-iron cake wheels can be pricey but there are other more affordable options. You can even purchase a lazy Susan that can function as a cake wheel.
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Gingerbread comes in more forms than just cookies! With a triple dose of ginger, this bundt cake recipe from Anna Olson will fill your house with a sweet and warming scent that screams holiday-time. Enjoy the recipe from Anna’s newest cookbook, Baking Day With Anna Olson.
Triple Gingerbread Bundt Cake With Brown Butter Glaze
Prep Time: 20 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 hour and 40 minutes
Yields: 16 to 20 (Makes one 10 cup/2.5 L Bundt cake)
This decadent cake is meant to feed a crowd, and it is perfect for autumn baking when you want to fill the house with the smell of wonderful spices. The “triple” in the title refers to fresh, ground and candied ginger, which means the ginger flavour is woven throughout the cake.
Cake 1 ½ cups (300 g) packed dark brown sugar
1 cup (250 ml) buttermilk
½ cup (130 g) fancy molasses
4 large eggs
2 Tbsp (12 g) finely grated fresh ginger
2 ½ cups (375 g) all-purpose flour
1 Tbsp (6 g) ground ginger
2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
½ tsp ground nutmeg
½ tsp fine salt
1 cup (225 g) unsalted butter, melted (still warm is OK)
¼ cup (40 g) chopped candied ginger
Brown Butter Glaze 6 Tbsp (90 g) unsalted butter
1 cup (130 g) icing sugar
2 Tbsp (30 ml) 1% or 2% milk
1. For the cake, preheat the oven to 325°F (160°C). Grease a 10-cup (2.5 L) Bundt pan and dust it with flour, tapping out any excess.
2. In a large bowl, whisk the brown sugar, buttermilk, molasses, eggs and fresh ginger until smooth. In a separate bowl, sift the flour, ground ginger, cinnamon, baking powder, baking soda, nutmeg and salt. Add the dry ingredients all at once to the batter and whisk until smooth. Whisk in the melted butter and then the candied ginger. Pour the batter into the pan and bake for about 75 minutes, until a skewer inserted in the centre of the cake comes out clean.
3. Cool the cake in its pan on a cooling rack for about 20 minutes and then turn it out onto the rack to cool completely before glazing.
4. For the glaze, melt the butter in a small saucepan over medium heat until it froths and then subsides and the liquid turns a golden brown, about 4 minutes. Remove the pan from the heat and strain the butter through a fine-mesh sieve. Let it cool for 5 minutes and then whisk in the icing sugar and milk until smooth. Pour over the cake, letting the glaze slowly drip down.
5. Let the glaze set for an hour before serving or for 3 hours before covering to serve later. The cake will keep, well wrapped, at room temperature for up to 3 days.
As the weather turns crisp and we’re spending more time at home, baking becomes one of our favourite pastimes. Not only can the act be soothing itself, but it’s rewarding to create delicious treats to share with loved ones (we firmly believe that baking is a love language). And what better to cozy up with than Canadian treasure Anna Olson’s new cookbook, Baking Day with Anna Olson?
To celebrate the October 27th release of Anna’s new cookbook, we’re sharing a sneak peek at one of her delectable new dessert recipes. Classic Nanaimo bars are remixed with the cozy addition of hot chocolate and marshmallows for a truly delightful treat.
A twist on a classic can be a beautiful thing, and adding hot chocolate mix to a Nanaimo bar recipe really works. Nestled between the traditional chocolate coconut base and the melted chocolate topping is a layer of hot chocolate–spiked custard icing. When the bars are topped with mini marshmallows, the hot chocolate twist is complete.
½ cup (115 g) unsalted butter, cut in pieces
¼ cup (50 g) granulated sugar
¼ cup (30 g) cocoa powder
½ tsp salt
1 large egg, lightly beaten
1 ½ cups (195 g) graham cracker crumbs
1 cup (100 g) sweetened flaked coconut or toasted sliced almonds
Filling ½ cup (115 g) unsalted butter, room temperature
1 ½ cups (195 g) sifted icing sugar, divided
⅓ cup (40 g) powdered hot chocolate mix
2 Tbsp (12 g) vanilla custard powder
Pinch fine salt
3 Tbsp (45 ml) 1% or 2% milk
Topping 4 oz (120 g) semisweet couverture/baking chocolate, chopped
2 Tbsp (30 g) unsalted butter
1 ½ cups (75 g) mini marshmallows
Sea salt, for sprinkling (optional)
1. Lightly grease a 9-inch (23 cm) square pan and line it with parchment paper so that it comes up the sides.
2. For the crust, place the butter, sugar, cocoa powder and salt in a metal bowl and set over a pot of gently simmering water, whisking until the butter has melted. Add the lightly beaten egg and whisk until the mixture thickens to the consistency of pudding, about 1 minute. Remove the bowl from the heat and stir in the graham cracker crumbs and coconut (or almonds). Scrape the crust mixture into the pan and spread to level it. Chill the pan while preparing the filling.
3. For the filling, beat the butter with 1 cup (130 g) icing sugar until smooth. Stir the hot chocolate mix, custard powder and salt with the milk (it will make a thick paste) and stir into the butter mixture until smooth. Beat in the remaining ½ cup (65 g) icing sugar. Do not overbeat — the filling should be smooth, but not fluffy. Spread evenly over the crust (no need to refrigerate).
4. For the topping, melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently with a spatula until melted. Cool the chocolate slightly and then pour over the filling, spreading to cover it. Sprinkle the marshmallows on top of the chocolate in an even layer (it will not fully hide the chocolate) and, if you like, finish with a sprinkle of sea salt.
5. Chill the pan for about 2 hours before slicing into bars. Nanaimo bars will keep in an airtight container in the fridge for up to 1 week.
As we continue to spend more time at home, there’s no time like the present to get kids engaged in meal prep and cooking. And what better way to keep little hands busy than with a versatile homemade spread that they can help you make in the kitchen?
This mouth-watering herbed spread crafted by Junior Chef Showdown judge and mentor Anna Olson is as creamy and decadent as it looks — and we wouldn’t want it any other way! Use it as a flavourful dip for vegetables, as a sauce for grilled salmon or chicken, as a creamy dressing on salads and potato salads, or even in place of mayo on a sandwich.
Prep time: 15 minutes Total time: 15 minutes Makes: about 1 cup
¾ cup Greek yogurt
1 ripe avocado, peeled and pitted
2 green onions, sliced
½ cup fresh cilantro, basil, mint, dill or any combination, roughly chopped
2 to 6 tbsp rice vinegar (see note)*
¼ tsp salt
¼ tsp pepper
4 Greek pitas
1 Tbsp olive oil
2 carrots, cut into 4-inch sticks
2 stalks celery, cut into 4-inch sticks
½ English cucumber, but into ¼-inch rounds
With more time at home, now more than ever is the perfect time to introduce kids to cooking. And what better way to get little ones excited about getting in the kitchen than with a brunchtime favourite — pancakes — from Canada’s baking sweetheart?
In this twist on a classic, Junior Chef Showdown judge and mentor Anna Olson gives the classic buttermilk recipe an extra sweet update by adding cocoa powder and tasty ripe bananas that cook to caramelized perfection.
Anna Olson’s Chocolate Banana Pancakes with Caramel Sauce and Chantilly Cream
Total Time: 45 minutes Serves: 4
Chantilly Cream Ingredients:
1 cup 35% cream
1 Tbsp instant skim milk powder
1-½ Tbsp icing sugar
½ tsp vanilla extract
Chantilly Cream Directions:
1. Whip cream and skim milk powder in a large bowl using a hand mixer on high until the cream holds a soft peak. Add the sugar and vanilla and whip just to combine. Chill until ready to use.
Butter Caramel Sauce Ingredients:
3 Tbsp water
2 tsp lemon juice
1 cup granulated sugar
½ cup 35% cream
½ cup unsalted butter
1 tsp vanilla extract
1 tsp sea salt
Butter Caramel Sauce Directions:
1. Place water and lemon juice in a medium saucepan and then add the sugar (do not stir). Bring to a full boil on high heat and continue to boil, without stirring, until the sugar becomes amber, about 4 to 6 minutes. As the sugar cooks, occasionally brush the sides of the pot with water to keep the pot clean (this prevents the sugar from crystallizing).
2. Remove the pot from the heat and whisk in cream (avert your face to watch to protect from the steam). Add butter and whisk until melted. Whisk in vanilla and salt and set aside to cool to room temperature in the pot.
3. Pour the cooled sauce into a covered bowl or jar and chill until ready to use. Serve the sauce warm.
1-¼ cups flour
¼ cup cocoa powder, sifted
2 Tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine salt
1-½ cups buttermilk
2 Tbsp unsalted butter, melted, plus more for the pan
2 Tbsp honey
2 bananas, peeled and sliced into ½-inch thick slices
½ cup chopped, toasted hazelnuts, optional
1. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. In a separate bowl, whisk together buttermilk, egg, melted butter and honey. Add to flour mixture and stir gently, just until combined (a few lumps are fine).
2. Heat a griddle or non-stick skillet over medium heat and grease lightly with butter. Ladle a ¼ cup of batter for each pancake onto griddle. Cook for one minute, then arrange 3 banana slices on top of each pancake. Cook until surface of pancake takes on a dull finish and bubbles begin to appear, about 3 minutes. Flip and cook another 2 to 3 minutes. Remove pancakes to a plate and keep warm while preparing remaining pancakes.
3. Serve your pancakes with a drizzle or caramel sauce and a dollop of whipped cream. Enjoy immediately.
Watch Junior Chef Showdown Tuesdays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.
With the holiday season fast approaching, it’s time to shine in the dessert department. In addition to the usual festive fare, why not dress things up for the holidays with Anna Olson’s sweet and easy hacks? Just follow these fun, fresh and flavourful ideas to make good use of your holiday ingredients, and take your Christmas baking to the next level.
How to Eggnog Anything
A mix of eggs, cream, sugar and booze, eggnog is the quintessential holiday drink. With a little ground nutmeg and rum extract, it’s easy to infuse this drink’s festive flavour into desserts, too. Anna shows that just a dash of rum (or rum extract) and ground nutmeg give buttercream frosting an unmistakable “eggnog” flavour. Swirl the sweet spread onto her Flourless Mini Vanilla Cupcakes and sprinkle nutmeg on top to complete the look. Or, for a decadent sweet treat, stir nutmeg and rum extract into Anna Olson’s Chocolate Truffles. If cookies are more your style, infuse the eggnog flavours into Anna Olson’s Vanilla Icebox Cookies by adding rum extract and ground nutmeg to the recipe, then, after baking, pipe frosting between two icebox cookies.
Instead of the plastic or glass trays, serve treats on an edible peppermint candy platter. Anna Olson demonstrates how to make a serving plate out of standard candies in this impressive holiday hack. If you’re making cookies, bake up a peppermint plate so you’ll have a unique and portable option for holiday parties and potlucks.
Adorable Rudolph Cookies
Shake up the holiday cookie table with these show-stopping sweets! Start with Anna’s Icing Sugar Cookies and learn how to transform them into adorable and easy decorated treats. A little royal icing and perfectly placed pretzels will help create delicious and adorable desserts. Those new to decorating will love how easy and achievable these sweets are.
Leftover Candy Canes
Got a stocking full of candy canes? There’s a recipe for that. Before you toss them, break out the food processor and pulse those broken bits into a fine candy cane crumb. This will serve as the base for tons of recipes. For a simple dessert, add crunchy candy cane bits inside and out of Anna Olson’s Vanilla Icebox Cookies. Another way to refresh your holiday treats with candy cane crumbs is to roll filled Chocolate Peanut Butter Whoopie Pies into candy cane dust. If you’re looking for a festive sipper, double-up on the peppermint with this Slow Cooker Peppermint Hot Chocolate, lining the mug’s edge with candy cane bits (brush the edge with a bit of warm water to encourage sticking).
If you are a fan of cake, then you must be in-the-know when it comes to buttercream since it is the most common frosting. But have you fully immersed yourself into all of the many styles of buttercream, and how to use them?
Cupcake buttercream (also known as American butterceam) is the simplest to make, and is best used to top its namesake: cupcakes. I’ve written a piece on cupcake fun – check it out here.
Swiss buttercream is the next level – it’s fluffy, yet satin texture balances butter and sugar wonderfully, and it is my all-time favourite buttercream for decorating cakes. It’s easy to make, it takes food colouring well, holds piping detail, and can sit out at room temperature for presentation. Essentially, egg whites and sugar are warmed together and then whipped (a Swiss meringue) and once cooled, butter is whipped in along with flavours and/or colours.
Check out this video as I make it step by step.
Next is Italian buttercream, for the frosting fancier. If you are covering a cake that has a mousse or curd filling, or if you are assembling a tiered cake such as a wedding cake, then you will want this most stable (yet still fluffy and tasty) buttercream. Boiled sugar is poured into egg whites while they whip (an Italian meringue) and once cooled, the butter is worked in. Italian buttercream has all of the virtues of Swiss buttercream, but it sets up more firmly when refrigerated, and is very stable at room temperature, which is why it is ideal for wedding cakes.
The last buttercream to mention is the least known: French Buttercream. Instead of being made with meringue, egg yolks are the base, making this buttercream rich and custard-like. It tends to have a softer set than Swiss and Italian buttercreams, so I like to keep my décor simpler, with less piping detail.
Using Swiss or Italian buttercream, décor is unlimited! Here are some ideas to get you started:
Rustic – Not into piping, but still want a polished look? You can mask (cover completely with frosting) your cake fully and then use the tip of your palette knife to “rough up” the sides as you spin the cake around on a wheel – just treat your palette knife like it’s a needle on a record and start at the base of the cake, moving your way up.
Ombré – By tinting buttercream in varied shades of the same colour, you can gradiate the colour from dark to light or vice versa as you pipe.
A few final buttercream tips to get you on your way:
All buttercreams should be used at room temperature, freshly whipped.
That said, you can make any buttercream ahead of time and chill or freeze it. Before using, let it come fully to room temperature and re-whip it to fluff it up.
Gel food colouring is best for buttercreams – a dab of colour on the end of a toothpick goes a long way, but remember that the colour intensifies as the frosting sits, so keep that in mind before you add more.
So jump into the kitchen and start playing…today is a perfect day to make and decorate a cake!
Cupcakes are the ideal way to jump into the world of baking, or to make a fun afternoon activity with kids… after all, who can resist a cupcake? So let’s keep things really simple, and get you started:
– Only a muffin tin, paper liners, basic mixing bowls and electric beaters are needed to make delicious cupcakes
– Foil-lined cupcake liners retain their colour, where the pattern on a regular paper one can disappear once the cupcake is baked (especially if you’re baking chocolate cupcakes)
– If you think you are going to get serious about cupcake baking, then invest in a mechanical ice cream scoop – this is the best tool for precise and tidy portioning
– Butter, sugar, flour, eggs, baking powder and milk or buttermilk are the basics needed
– For the frosting, you just need butter, icing sugar and a little milk
– Keep in mind that cupcake recipes are designed to be baked as cupcakes
Tip: Not all cake recipes can bake into a cupcake and may frustrate you because the wet batter spills over the edge of the paper liner or when you peel the paper liner, half of the cake comes away with it.
Now let’s get to the real reason we love cupcakes: frosting! Buttercream cupcake frosting is the easiest style to make — you simply whip butter and icing sugar together with a touch of milk until it is light and fluffy. Then you are ready to dollop, pipe or get fancy with you cupcake decor.
Whether kids are involved in this process or not, I usually make sure there are plenty of sprinkles around. With such a selection of colourful sprinkle now available, you can really express your sweet side when decorating cupcakes, no matter your skill level. Cupcakes are a universal, year-round treat and your decor can suit any occasion. I hope I’ve inspired you to jump into the kitchen and play!
For more sweet tips, watch Anna Olson guest judge on The Big Bake.
Making treats for a school bake sale (or an office bake sale, for that matter) can end up feeling like dreaded homework. But with a little planning and some good ideas, you’ll be all set for an A+ when it comes to Bake Sale 101.
First rule of thumb: make sure you’re mindful of food allergies. If you can, try to display the ingredient list of each of your goodies — it will definitely be appreciated! Here are some tips and recipes to ensure your treats will be a hit!
1. Steer clear of all nuts, not just peanuts, with school-safe recipes
Anna’s Granola bar recipe uses seeds to add that expected crunch. You can always personalize your granola bars by swapping out the dried fruits or seeds, depending on your preference, and adding little extras like chocolate chips or mini marshmallows.
Turn addictive snacks like fruit leather into a healthy treat by making them at home. Then package up your homemade fruit roll-ups in little bags with ribbons and tags for an office bake sale. Bonus: they’re super easy to make! And make sure to save some for yourself — I like to keep some in a jar at my desk for that mid-afternoon craving.
3. Try quick alternatives to bake sale favourite recipes
Want to make a cupcake, but not actually bother with a cupcake? These Pumpkin Spice Cake Cookies are portioned on to a regular cookie tray using an ice cream scoop. Then they are topped with a slather of cream cheese frosting taking them over the top. Take it to the next level á lapumpkin spice latte, and stir in a teaspoon of espresso powder into the frosting.
4. Make sure there are alternatives for those on special diets
There are also those occasions when a cupcake is exactly what is needed (no matter your dietary restrictions). These pretty cupcakes are gluten-free, substituting in coconut flour. And they are absolutely delightful! While I decorate each with a buttercream rosette, you can top your cupcakes however you choose. Get the recipe for Flourless Mini Cupcakes.
You’re all set to make your favourite cake recipe and you suddenly realize you’re out of a key ingredient. Don’t fret; there are many quick-fix replacements or substitutions (and even a few vegan baking hacks!) that will save you from running out to the grocery store for just one thing.
1. Cake and Pastry Flour
Not everyone has this in their pantry, but don’t let that stop you. For every 1 cup of cake or pastry flour, measure out 1 cup of all-purpose flour, spoon out 2 Tbsp of that flour, replace it with 2 Tbsp of cornstarch and then sift. Your cakes and cookies will be just as tender and delicate as if you used the real thing.
Alternatively, try Anna Olson’s recipe for Red Velvet Cake where she uses all-purpose flour instead of cake or pastry flour.
2. Unsweetened Chocolate
Most bakers have a stash of good semisweet chocolate in the cupboard, but not always unsweetened. To replace 1 oz (1 square) of unsweetened chocolate, stir 3 Tbsp of cocoa powder with 1 Tbsp of vegetable oil.
No unsweetened chocolate, no problem. Try Anna Olson’s recipe for Classic Devil’s Food Cake where she uses cocoa powder and brewed coffee to replace the rich flavour of unsweetened chocolate.
This has to be the most common substitution considering most people probably wouldn’t buy a litre of buttermilk for a recipe that calls for just ½ cup. Though real buttermilk is preferred, you can replace every 1 cup called for in a recipe with 1 cup of 1% or 2% milk mixed with 2 tsp of lemon juice or vinegar.
Since I do prefer using real buttermilk in baking, I use any leftovers to make low-fat ranch dressing, in pancake or crêpe batter, or use it to marinate pork chops or chicken, before coating in the meat in breadcrumbs and baking.
4. Egg Whites
Using the liquid from a tin of chickpeas can replace egg whites when whipped for a muffin, waffle or another quick bread recipe. I recommend using low-sodium chickpeas. On the flavour side, I do find this an ideal option in recipes with a robust flavour profile: anything with spices, or fruit as lead tastes, otherwise you might notice the hint of chickpea flavour of this add-in.
5. Brown Sugar
It’s time to make oatmeal cookies and you open your brown sugar container only to find the sugar is a solid rock. No fear, you can replace 1 cup of brown sugar with 1 cup of granulated sugar plus 1 Tbsp of molasses.
If you’re baking without using nuts, there are some substitutes you can try. Whether you’re baking for someone with an allergy, or just don’t have them on hand, don’t fret about replacing nuts with these tips.
It’s time to party! We as Canadians know how to appreciate every bit of sweetness that our summer season gives to us and that includes entertaining guests for birthdays, bridal and baby showers, graduations and family reunions, and even better if we can host outdoors. Maybe you’ve figured out the snacks and nibbles, and you know that the grill will be fired up to take care of the main part of the meal, but what to do about dessert?
Dessert stations are the hot ticket at professionally catered events, but you don’t have to be a caterer to create a beautiful, themed dessert bar. Having such a set up is ideal for a large group because there are some guests who will make one visit to grab a sweet plate, some may take a pass altogether, and there are others who may sneak in multiple trips.
A dessert station also allows you to use time before the party starts to set up the table nicely, leaving space for your bowls and platters that need to be refrigerated to be added last minute, and all of the work is done ahead of time — anything that allows you to be more of a guest at your own party gets a checkmark in my book.
Hosting a brunch party or shower? Waffles don’t have to be a part of the breakfast portion… make them dessert! If you have space and the inclination, you could set up an “action station” and let people make their own waffles, or you (or a “voluntold” family member) could make them. As your guests take their waffles, have an assortment of sauces and toppings ready for dressing. There are two main types of waffles you can make:
1. Classic buttermilk waffles are made from a batter similar to pancakes, but have whipped egg whites folded in right before making.
2. Liege waffles are a yeast-raised waffle dough, that has crushed sugar cubes added before portioning. This dough can be made ahead and chilled (which might be handy before a busy party day).
Cupcake Garden Dessert Station
Cupcakes are the perfect summer party dessert. They are easy to pick up and eat with your fingers, the perfect single portion and as pretty as can be! You may have thought that cupcakes were just a dessert “phase” we were going through, but they have stood the test of time and are still a popular choice at weddings, showers and other garden parties.
Of course, you can decorate your cupcakes as simple or as elaborate as you wish, but if hosting your party outside, why not make a flower garden of your cupcake display?
Anything with sprinkles is hot right now, so make a colourful dessert station out of just about any assortment of desserts, so long as sprinkles abound on top and/or within them! Tarts, cakes, cupcakes, ice cream, cookies, squares — just about any sweet treat takes on a playful tone when sprinkles are added.
You can use bowls and jars of sprinkles as part of the table decor or just provide spoons so people can add sprinkles as they wish.
Party Table Tips
Now that you’ve picked your dessert table theme, here are a few tips for success as you plan and assemble:
If setting up your dessert table outdoors, be sure that it is shaded, so that desserts don’t melt in direct sunlight. This also applies to indoors — avoid setting a dessert table near a window with direct sunlight, which can magnify the heat and melt the icing off a cake!
Place tags next to each dessert item, so that if unattended, guests know what the desserts are. Include potential allergens, or note if items are “free” from gluten, eggs, dairy, etc.
3. Serving Tools
Place serving tools on each platter or plate, but have a few spares on hand, just in case a spoon slips into the whipped cream bowl.
4. Use Battery Twinkle Lights
Tea lights are pretty, but can be dangerous on a dessert table if an arm with a sleeve reaches over an open flame. Strings of battery-operated twinkle lights are easy to arrange and add the perfect sparkle.
5. Takeaway Boxes
Want guests to take treats home with them? Bakery boxes or more decorative boxes can be purchased affordably at craft stores. I hope you are as excited as I am for the summer hosting season… I’ll see you on the back deck!
The perfect meringue is a lofty, yet very attainable, goal for any baker. Achieving that crowning glory of pillowy softness inside and browned exterior is no easy task — but professional baker Anna Olson has you covered with a few tips and tricks to make sure your next meringue attempt doesn’t fall flat.
Let’s start by breaking down meringue by type. Depending on the stability required, meringue techniques can vary from a simple whip and serve to a more complicated cooked syrup version:
This is simply egg whites with granulated sugar, sometimes with cream of tartar or lemon juice added for stability. The whites are whipped to a medium peak, which Anna describes as “peaks with a curve, but not a full curl when the beaters are lifted”. This method is used for the pretty swirls you see atop lemon meringue or other pies, and is often browned once frosted.
A method that takes the simple meringue one step further by heating the egg whites and sugar over a water bath until gently warmed (for those reluctant to pull out a double boiler, a bowl placed over a pot of boiling water will also work). The warmed egg white mixture is then put into a mixer and whipped into a meringue, which sets as it cools. You’ll see this technique used for pavlovas, meringue cookies or anywhere you want a little more stability and firmness once baked.
This is the zenith of meringue firmness — Anna calls it “the magical combination of whipping hot sugar syrup into softly whipped egg whites.” By melting sugar (and sometimes honey) to a specific temperature, then whipping it with egg whites, this extra thick meringue can be used for marshmallows and other candy. You can also use this method for key lime pie, a cousin to the ubiquitous lemon meringue.
Ready to get started? Here are Anna’s 10 secrets to achieving the perfect meringue for lemon pie.
1. Don’t Over-Whip
One of the hardest things for novice bakers (and even some pros) to judge is how much is too much when it comes to whipping egg whites. Over-whipped egg whites look kind of craggy, says Anna, and when you touch them, they start to collapse. You don’t want to bake with over-whipped eggs, because whatever you bake will fall once it hits the heat of the oven.
A quick fix? A little bit of time: let the eggs sit, and after about 10 minutes, the mixture will start separating. Even if you’ve added sugar, you can whip those egg whites on medium speed back to the point you missed the first time.
2. Keep Thing Hot
When topping a pie, make sure your filling is hot when you’re ready to put on your meringue, says Anna. The reason you don’t want to put a layer of meringue on a cold filling is to prevent condensation — that layer of dew in between the lemon filling and the meringue. Keeping the filling hot when spreading on the meringue ensures a nice even layer without gaps or weeping (either from the pie or the cook).
3. Pretty Peaks
Want to get the same Instagram-worthy swirls and flourishes you see in the bakery window? In her recipe for lemon meringue pie (above), Anna recommends adding half the meringue and using a bamboo skewer or paring knife to swirl and secure it to the lemon curd. Then, dollop the remaining meringue onto the pie and use the back of your spatula to lift up the meringue and create spikes.
If you’re making an Italian meringue, you’ll be standing by the stove for a bit: Anna advises that you stir the sugar mixture constantly when you’re bringing it up to the initial stage of 280°F to prevent it from boiling over. Between 280°F and 315°F (the final stage), you can take a break and ease off the stirring — the danger of an overflowing pot is past.
5. Safety First
To prevent spatters when putting hot sugar syrup into a mixer going at high speed, Anna has a safety tip: pour it down the side of the bowl — it will bypass the beaters entirely and go to the bottom without splashing a single drop. You’ll be able to tell when the mixture cools and thickens by the sound of the motor, and by touching the side of the bowl.
When smoothing your meringue over the pie filling, make sure it connects with the crust — that little connection kind of latches the meringue in place, says Anna. Use a spatula and even, long strokes to smooth the thick meringue onto the pie, making sure you don’t press too hard, deflating your meringue and, even worse, staining the pristine white fluffiness with flecks of filling.
7. Perfect Piping
For pro-level piping to top mini lemon meringue pies, cupcakes, eclairs or even profiteroles, scoop your meringue into a piping bag (be sure to prep your fillings first). Anna’s technique involves piping evenly and in one concentric motion for round desserts, or using a slight back and forth wave for an eclair. Any mistakes can be scraped off for a second attempt — we won’t tell.
8. Time for the Torch
Although meringue will set on its own, those dramatic dark touches of colour can be added with a butane kitchen torch to brown the meringue. Don’t have a creme brûlée torch? Take a tip from Anna’s recipe for lemon berry meringue cake (below)and turn the desserts out onto a parchment-lined baking tray, pipe and then bake the meringues for two minutes in a 450°F oven.
Even if you’re tempted to dive right in, it’s very important that once you’ve baked your meringue, you let your pie cool completely before slicing into it. The reward for your patience? Pretty, even slices with distinct meringue and filling layers.
10. Keep Things Fresh
Sadly, lemon meringue desserts aren’t meant for keeping. Anna advises making the pie the day you plan to serve it in order to show off your perfect meringue at its finest. Don’t worry — with a pie this good, you’ll have no problem indulging in seconds.
Is there any dish more synonymous with comfort food than a good old fashioned lasagna? Fresh pasta, ooey gooey cheese, a rich sauce… It’s no wonder this dish is a fail-proof staple for beginner cooks and seasoned chefs alike. With the weather outside making us want to stay in and indulge, we’re thinking it’s time to gather around the table and put a spin on this classic meal. To get you inspired, we’ve lined up four irresistible variations on lasagna from our Food Network Canada hosts.
1. Anna Olson’s Roasted Vegetable Lasagna with Four Cheeses
This meatless recipe for roasted vegetable lasagna by Anna Olson, host of Fresh with Anna Olson, ups the ante on traditional lasagnas by including a four-cheese blend and delicious roasted carrots, parsnips and Roma tomatoes. You’ll be wondering how you ever managed with one-cheese recipes as you taste the distinct flavours of ricotta, Parmesan, Asiago, and Swiss Gruyere blended into a sauce and mixed with the vegetables between sheets of fresh lasagna.
2. Ree Drummond’s Slow-Cooker Lasagna
Chef and host of The Pioneer Woman, Ree Drummond offers up a delicious slow-cooker lasagna that’s heavy on flavor and light on prep work. A simple three-step recipe that has you combining your meat and cheese mixtures with layers of lasagna noodles (broken to fit your slow cooker), there’s little left to do but sit back in anticipation of this fool-proof dinner that’s sure to become a family favourite.
3. Giada De Laurentiis’ Spicy One-Skillet Lasagna
Fans of easy-cook recipes will love this delicious one-skillet lasagna from Giada De Laurentiis of Giada Entertains. This recipe combines a medley of unexpected flavours ingredients like spicy Italian sausage, lemon zest and red pepper flakes to turn up the heat on this classic dish. With just one skillet needed to pull off this savoury spin on traditional lasagna, you’ll love the quick prep time – and easy clean-up!
4. Ina Garten’s Portobello Mushroom Lasagna
Looking for a meatless lasagna recipe that doesn’t skimp on that hearty texture? Chef Ina Garten of the Barefoot Contessa has you covered with her Portobello mushroom lasagna . With rich ingredients like whole milk, butter, flour, Portobello mushrooms and Parmesan, this lasagna is every bit the indulgence you’d want from this classic dish, minus the meat.