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  • Anna Olson's Bake-Off: 'Show Your Style' Granola

    This month’s Bake Off is not just about keeping health-inspired New Year’s Resolutions, it’s also about showing your personality in your baking.

    I have been making this granola recipe for about 15 years, but I love how it changes each time I make it, depending on my mood, craving, or what I have in the pantry.

    In this month’s challenge, I want you to show your style by customizing your granola through your choices of nuts and dried fruits, and even deciding between maple syrup or honey as a sweetener.  This weekend, my granola was “Anna’s Maple Cherry Almond Granola” – I used slivered almonds, dried cherries and raisins, all leftovers from the holiday baking season.

    When you submit your recipe, give it a deserving name: “Stan’s Stupendous Hazelnut Apricot Granola” or “Marie’s Magnificent Currant Pumpkin Seed Granola” and tell me about how you made it your own.

    Good luck!

    jan-granola 

    Makes about 6 cups (1.5 L)

    2 cups  regular rolled oats (not instant)
    1 1/2 cups whole or sliced nuts (such as walnuts, pecans, almonds, hazelnuts, peanuts or even pumpkin seeds, sunflower seeds, coconut, or a mix)
    ½ cup  wheat germ
    ¼ cup  sesame seeds
    ½ cup  pure maple syrup or honey
    1/3 cup  vegetable oil
    zest of 1 orange
    1 tsp  ground cinnamon
    pinch of salt
    dash of vanilla extract
    2 cups dried fruits (such as raisins, currants, chopped dried apricots, chopped prunes, dried cranberries, dried cherries or a mix)

    1. Preheat the oven to 325 F and line a baking tray with parchment paper.

    2. Combine the oats, nuts, wheat germ and sesame seeds in a large bowl.  Add the maple syrup (or honey), oil, orange zest, cinnamon, salt and vanilla and stir well to coat.  Spread this onto the prepared baking tray and bake for about 30 minutes until a rich golden brown, stirring 3 times as it bakes.

    3. Immediately after removing the pan from the oven, stir in the dried fruits.  Allow the granola to cool before packing into an airtight container.

    The granola will keep for up to 3 weeks.
     

    Here's how Bake Off works:    

    • Our hostess with the mostess, Anna Olson, picks a recipe middle of every month 
    • You make the recipe (follow it or add your creative flair) 
    • Email us (giveaways@foodnetwork.ca)  a picture and short descriptive blurb before February 13th at 9am ET for your chance to win! Anna will pick the winners (We are giving away a $250 gift card to Williams-Sonoma and an autographed copy of Anna's cookbook).  

    Anna_OlsonProfessionally trained pastry chef Anna Olson is the host of Food Network's Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun! 

     

     

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  • Anna Olson's Bake Off: 'Show Your Style' Granola Results

    Great entries everyone!  I can tell that we were all getting into that January groove of feeling healthy, but also having the time to get creative, too.  Before I reveal the winners, a few observations:

    I noticed how the additions of chocolate chips and coconut were the most common.  You tied these flavours in nicely, and clearly you know how to make a crowd-pleasing granola.

     

     

    I love that you took the time to name your personal granola recipes!  Favourites include:

    Nonna's Biscotti Granola
    Bountiful Berry Granola
    Audrey's Cherrific Mixed Nuts Granola
    Savoury Curry Granola (very inventive - great idea!)
    Take Me to the Tropics Granola
    The Raisin Almond Awesomeness Granola
    Carrot Cake Granola Delight

    And for the winners:

    Top prize: Jessica W. Congratulations Jessica.  Your command of nutritional values impressed me, and you put great effort into making a granola that packs a great punch in vitamins, minerals, fibre, protein and more, but also factored in a balance of flavour.

    Second Prize: Melissa L. I very much enjoyed your story about your Meme, and now that you are baking as a Meme yourself, the love & caring shows.  Additionally I appreciated how effortlessly you adjusted the recipe to make granola bars.

    Clearly we have a group of talented bakers who aren't afraid to think as they bake!  Well, I'll get you thinking with the next Bake Off recipe! 
     

    'Show Your Style Granola' 

    Makes about 6 cups (1.5 L)

    2 cups  regular rolled oats (not instant)
    1 1/2 cups whole or sliced nuts (such as walnuts, pecans, almonds, hazelnuts, peanuts or even pumpkin seeds, sunflower seeds, coconut, or a mix)
    ½ cup  wheat germ
    ¼ cup  sesame seeds
    ½ cup  pure maple syrup or honey
    1/3 cup  vegetable oil
    zest of 1 orange
    1 tsp  ground cinnamon
    pinch of salt
    dash of vanilla extract
    2 cups dried fruits (such as raisins, currants, chopped dried apricots, chopped prunes, dried cranberries, dried cherries or a mix)

    1. Preheat the oven to 325 F and line a baking tray with parchment paper.

    2. Combine the oats, nuts, wheat germ and sesame seeds in a large bowl.  Add the maple syrup (or honey), oil, orange zest, cinnamon, salt and vanilla and stir well to coat.  Spread this onto the prepared baking tray and bake for about 30 minutes until a rich golden brown, stirring 3 times as it bakes.

    3. Immediately after removing the pan from the oven, stir in the dried fruits.  Allow the granola to cool before packing into an airtight container.

    The granola will keep for up to 3 weeks.

     

    Anna_OlsonProfessionally trained pastry chef Anna Olson is the host of Food Network's Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun! 

     

     

    Related: 

     

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  • Anna Olson's Bake-Off: German Chocolate Cake

    I've been going through a chocolate cake phase right now, and thought that maybe you'd like to go through a similar phase (it's a great way to make friends, sharing the results!)

    German Chocolate Cake is a retro classic (just like Red Velvet Cake).  The cake does not originate from Germany, but gets its name from a fellow named Sam German, who developed a sweet baking chocolate used in this cake. I have kept true to the flavour profile, which includes a gooey caramel-like pecan and coconut filling & topping, but I have opted for a milk chocolate cake and frosting.

    When taking on this month's challenge, be sure to budget time, between the tender, moist cake layers, gooey filling, frosting and assembly, it is best made a day before you wish to serve it.  Also, keep in mind that milk chocolate candy bars or chocolate chips are not suitable for melting into cake batters and frosting, since they are designed to hold their shape - you must use baking chocolate, also known as couverture.  It is now sold at most groceries, bulk and specialty stores. 

    The effort will be worth it, and I look forward to hearing about and seeing photos of the end result.  Get those glasses of ice cold milk ready!
    annacake 

    GERMAN CHOCOLATE CAKE
    Makes 1 2-layer 8-inch cake
    Serves 10 to 12

    Cake:
    4 oz milk chocolate**, chopped
    ¾ cup boiling water
    2 cups all-purpose flour
    1/3 cup Dutch process cocoa powder
    1 tsp baking powder
    ½ tsp baking soda
    ½ tsp salt
    1 ½ cups packed light brown sugar
    1 cup buttermilk
    2/3 cup mayonnaise
    2 large eggs
    1 tsp vanilla extract

    Pecan Coconut Filling:
    ¾ cup packed light brown sugar
    2 Tbsp cornstarch
    1/3 cup maple syrup
    ¾ cup whipping cream
    4 large egg yolks
    ¼ cup unsalted butter
    1 cup sweetened flaked coconut
    ¾ cup toasted & chopped pecans
    1 tsp vanilla extract
    pinch salt

    Frosting:
    2 cups icing sugar
    1/3 cup Dutch process cocoa powder
    ½ cup unsalted butter, cut into pieces
    4 oz milk chocolate**, chopped
    2/3 cup full-fat sour cream
    2 tsp vanilla extract
    pinch salt

    Directions:
    1. For the cake, preheat the oven to 350 F.  Grease two 8-inch cake pans, line the bottom of the pans with parchment and dust the sides with flour.
    2. Place the chopped chocolate into a bowl and pour the boiling water over top, letting it sit a minute.  Whisk to melt the chocolate (don’t worry if the mixture appears grainy).  Set aside.
    3. Sift the flour, cocoa powder, baking powder, baking soda and salt.  In a separate bowl, whisk the brown sugar, buttermilk, mayonnaise, eggs and vanilla until smooth.  Add the flour mixture to this and whisk well, until there are no visible lumps.  Whisk in the chocolate mixture (the batter will be fluid), and divide this evenly between the 2 prepared cake pans.  Bake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean.  Allow the cakes to cool for 15 minutes and then turn them out to cool completely.
    4. For the filling, whisk the brown sugar and cornstarch together in a medium saucepot.  Whisk in the maple syrup, cream and eggs and heat over medium-high, whisking constantly, until thickened and the filling just begins to bubble, about 6 minutes.  Remove the pot from the heat and whisk in the butter, then stir in the coconut, pecans, vanilla and salt.  Scrape this into a bowl, cool and then chill completely before using.
    5. For the frosting, sift the icing sugar and cocoa powder together. Melt the chocolate and butter by stirring gently in a bowl placed over a pot of barely simmering water.  Remove from the heat and while still warm, beat in half of the icing sugar mixture using electric beaters or in a stand mixer fitted with the paddle. Beat in the sour cream and vanilla, scraping the bowl well and then add the remaining icing sugar until smooth.  Use the frosting immediately.
    6. To assemble the cake, place the first cake layer on a platter.  Spoon about a cup of the frosting into a piping bag and pipe around the top edge of the cake.  Spread half of the filling over the cake, right to the piped edge of frosting. Top this with the second cake layer and spread the top and sides of the cake with the frosting, placing any remaining frosting into the piping bag, for detailing on the top edge.  Spread the remaining filling over the top of the cake, finish any detailing and then chill for at least 2 hours before serving.

    ** It is important to use milk chocolate made for baking (couveture), not chocolate chips or commercial chocolate bars which will not melt smoothly into cake batters or frosting.
    The cake will keep, refrigerated, for up to 4 days.

    Adapted from Bake with Anna Olson
     
    Here's how Bake Off works:    
    •Our hostess with the mostess, Anna Olson, picks a recipe middle of every month
     •You make the recipe (follow it or add your creative flair)

     •Email us (giveaways@foodnetwork.ca a picture and short descriptive blurb before March 14th at 9am ET for your chance to win! Anna will pick the winner (We are giving away a $250 gift card to Williams-Sonoma and an autographed copy of Anna's cookbook).  


    anna 

    Professionally trained pastry chef Anna Olson is the host of Food Network's Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!

     
     

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  • Anna Olson's Bake-Off: German Chocolate Cake Results

    I can tell that you put your heart and soul into this month's Bake-Off entries.  I'm so glad everyone shared their stories, and particularly their adaptations to what is a time-consuming, albeit gratifying, baking challenge. 

     

     

     

    A special shout-out goes to Billy A, for making great use of snow days with Grandma; to Jackson on your first cake as a culinary student; to Edith, who worked very hard to bring down the calorie count to almost half the original, and to Larissa to made such a memorable welcome gift of the cake.

    And the winner's are:

    1st Place: Deanna - your allergen-friendly cake looks stunning and I was just so pleased to hear how effortlessly you were able to make adaptations so that everyone could enjoy.  Well done!

    2nd Place: Danielle G - you must be a favourite amongst your co-workers, delivering a giant cupcake on each person's desk at the office!  Your cupcakes looks great and I'm pleased to see that the gooey pecan coconut filling stayed in place as the cupcakes baked.  Nice work.

    Next month's Bake-Off is around the corner, and I am taking to heart the allergy sensitivities of this group, and will present a recipe that all will enjoy!

     

    GERMAN CHOCOLATE CAKE
    Makes 1 2-layer 8-inch cake
    Serves 10 to 12

    Cake:
    4 oz milk chocolate**, chopped
    ¾ cup boiling water
    2 cups all-purpose flour
    1/3 cup Dutch process cocoa powder
    1 tsp baking powder
    ½ tsp baking soda
    ½ tsp salt
    1 ½ cups packed light brown sugar
    1 cup buttermilk
    2/3 cup mayonnaise
    2 large eggs
    1 tsp vanilla extract

    Pecan Coconut Filling:
    ¾ cup packed light brown sugar
    2 Tbsp cornstarch
    1/3 cup maple syrup
    ¾ cup whipping cream
    4 large egg yolks
    ¼ cup unsalted butter
    1 cup sweetened flaked coconut
    ¾ cup toasted & chopped pecans
    1 tsp vanilla extract
    pinch salt

    Frosting:
    2 cups icing sugar
    1/3 cup Dutch process cocoa powder
    ½ cup unsalted butter, cut into pieces
    4 oz milk chocolate**, chopped
    2/3 cup full-fat sour cream
    2 tsp vanilla extract
    pinch salt

    Directions:
    1. For the cake, preheat the oven to 350F.  Grease two 8-inch cake pans, line the bottom of the pans with parchment and dust the sides with flour.
    2. Place the chopped chocolate into a bowl and pour the boiling water over top, letting it sit a minute.  Whisk to melt the chocolate (don’t worry if the mixture appears grainy).  Set aside.
    3. Sift the flour, cocoa powder, baking powder, baking soda and salt.  In a separate bowl, whisk the brown sugar, buttermilk, mayonnaise, eggs and vanilla until smooth.  Add the flour mixture to this and whisk well, until there are no visible lumps.  Whisk in the chocolate mixture (the batter will be fluid), and divide this evenly between the 2 prepared cake pans.  Bake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean.  Allow the cakes to cool for 15 minutes and then turn them out to cool completely.
    4. For the filling, whisk the brown sugar and cornstarch together in a medium saucepot.  Whisk in the maple syrup, cream and eggs and heat over medium-high, whisking constantly, until thickened and the filling just begins to bubble, about 6 minutes.  Remove the pot from the heat and whisk in the butter, then stir in the coconut, pecans, vanilla and salt.  Scrape this into a bowl, cool and then chill completely before using.
    5. For the frosting, sift the icing sugar and cocoa powder together. Melt the chocolate and butter by stirring gently in a bowl placed over a pot of barely simmering water.  Remove from the heat and while still warm, beat in half of the icing sugar mixture using electric beaters or in a stand mixer fitted with the paddle. Beat in the sour cream and vanilla, scraping the bowl well and then add the remaining icing sugar until smooth.  Use the frosting immediately.
    6. To assemble the cake, place the first cake layer on a platter.  Spoon about a cup of the frosting into a piping bag and pipe around the top edge of the cake.  Spread half of the filling over the cake, right to the piped edge of frosting. Top this with the second cake layer and spread the top and sides of the cake with the frosting, placing any remaining frosting into the piping bag, for detailing on the top edge.  Spread the remaining filling over the top of the cake, finish any detailing and then chill for at least 2 hours before serving.

    ** It is important to use milk chocolate made for baking (couveture), not chocolate chips or commercial chocolate bars which will not melt smoothly into cake batters or frosting.
    The cake will keep, refrigerated, for up to 4 days.

    Adapted from Bake with Anna Olson 

     

    Anna_OlsonProfessionally trained pastry chef Anna Olson is the host of Food Network's Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun! 

     

     

     

     

     

    Related: 

     

    Filed under: Bake Off
    Comments ( 1 )
  • Anna Olson's Bake Off: Gluten-Free Walnut Poppy Seed Cake

    Last month, I noticed that a number of you entered gluten-free adaptations of the cake recipe, so this month I thought I’d make it simpler for you and provide a gluten-free recipe for Walnut Poppy Seed Cake.

    With Easter at the end of this month and spring in sight, I think of my grandmother’s baking, and poppy seeds and walnuts her favourite ingredients, whether for nut rolls, egg breads or other sweet concoctions.

    This recipe is for a typical central European style of cake – a very simple one-layer torte that leaves room for creative plating.  It can be served with just a dollop of whipped cream or sweetened sour cream, or how about blood orange segments and fresh raspberries?
    walnut-poppyseed-cake 

    GLUTEN FREE WALNUT POPPY SEED CAKE      

    Makes 1 9-inch cake
    Serves 16

    1 1/4 cups (6 oz) walnut pieces
    3/4 cup poppy seeds*
    1 cup sugar
    2/3 cup unsalted butter at room temperature
    5 eggs at room temperature, separated
    1 tsp vanilla extract
    ½ cup whipping cream

    1. Preheat the oven to 350F.  Grease a 9-inch springform pan and sprinkle the bottom and sides with sugar, tapping out any excess.

    2. Pulse the walnuts, poppy seeds and 1/3 cup of the sugar in a food processor until finely ground.

    3.  Beat the butter and 1/3 cup of the sugar until light and fluffy.  Add the egg yolks and vanilla and beat until well-blended. 

    4. In a separate bowl, whip the egg whites until foamy, then slowly pour in the remaining 1/3 cup of sugar and whip until the whites hold a soft peak.  Fold the whites into the butter mixture. Fold in the ground nuts and poppy seeds and fold until incorporated.  Spoon about a third of a cup of this batter into the cream and then fold this into the batter.  Pour the batter into the prepared pan and bake for about 45 minutes, until a tester inserted in the centre of the cake comes out clean.  Cool the cake to room temperature, and then chill it completely before removing from the pan and serving.

    The cake will keep for up to 3 days refrigerated.

    * If you have access to ground poppy seeds from an eastern European grocery, those are preferable (and can be used in the same measure), but the recipe does work deliciously well with regular whole poppy seeds.
     

     

    Here's how Bake Off works:    
    •Our hostess with the mostess, Anna Olson, picks a recipe middle of every month
     •You make the recipe (follow it or add your creative flair)

     •Email us (giveaways@foodnetwork.ca a picture and short descriptive blurb before April 17th at 9am ET for your chance to win! Anna will pick the winner (We are giving away a $250 gift card to Williams-Sonoma and an autographed copy of Anna's cookbook).  


     

    anna 

    Professionally trained pastry chef Anna Olson is the host of Food Network's Bake with Anna Olson. Anna’s culinary philosophy is based on a common-sense approach of cooking and baking with the seasons, as well as respecting the ingredients, the technique and the process of sharing with others through food. Most of all, cooking and baking should be fun!  

    Filed under: Bake Off
    Comments ( 5 )
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