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Anna Olson satisfies sweet cravings with great dessert recipes and guides viewers from making to plating with presentation ideas to dress up any dessert.
In this episode, Anna unites the perfect couple, chocolate and berries, a truly dream team! Anna melds these two ingredients into a simply sinful dessert with her Chocolate Berry Montecristos. These can be served at a casual brunch with friends, or transformed into a more substantial plated dessert, just by adding a cup of Raspberry Hot Chocolate — so smooth and frothy. If it’s a more sophisticated dessert you are after, try Anna’s Chocolate Raspberry Mousse Cake. With the pairing of fresh raspberries in a sublime mousse and fluffy chocolate cake crust, this elegant dessert is exactly what you’re looking for if you’re planning a Valentine’s Day celebration or an engagement party.
In this episode, Anna uses some classic, crunchy almonds in her desserts. Up first is a recipe for Jam Frangipane Tarts — filled with raspberry jam and ground almonds, the entire family will adore these deliciously simple tarts. For a more sophisticated dessert, Anna shows us how we can add chocolate almond ice cream to the mix. But if it’s a formal dinner you are planning, Anna has the elegant finale to the meal with her Almond Semifreddo, which compliments perfectly her honeyed figs and almond lace cookies. You will love to serve this to your guests, and they will love to eat it!
The scent of cinnamon is in the air today on Sugar as Anna pulls out some of her favourite classic cinnamon recipes. First up is Anna’s fluffy, ‘scent-sational’ yet simple Cinnamon Pound Cake. She also shows us how this tasty dessert can become even tastier by throwing cinnamon peaches in the mix. And if you are weekend entertaining, Anna has the perfect Cinnamon Napoleon recipe for just that occasion. Your guests will love to crack into the layers of buttery phyllo, with its sinful cinnamon cream sandwiched in between. This is the ‘it’ dessert for any weekend celebration.
Pull out your recipe box because these Classic Strawberry desserts are keepers. Anna begins with Strawberry Banana Muffins, these are perfect with coffee for breakfast. Strawberry and banana is a match made in heaven. For a fancier dessert to serve friends, how does Strawberry Shortcake sound? It’s always a popular dessert at a garden party. This layered cake is filled with mounds of whipped cream and fresh strawberries. And try this sophisticated version of the strawberry banana muffins at your next bridal or wedding shower: Strawberry Banana Muffin Petit Fours topped with chocolate.
In this episode Anna creates desserts with a real classic ingredient: walnuts. First up, Anna bakes Walnut Plum Pot Pies. This comfort dessert is filled with red plums, walnuts, and fall spices; and it’s topped with flakey buttery pastry. But for something deliciously chewy, watch while Anna prepares her Honey Walnut Tarts. Topped with maple ice cream, every bite promises a mouthful of walnuts, semi-sweet chocolate and honey. And finally, Anna fancies up her pot pies by turning them into delicate and delicious Walnut Mini-Pies, just the right dessert for a harvest celebration.
Anna makes some sweet, sweet desserts today, all with a special ingredient — Clover Honey. If you are looking for a great snack on the go, you have to try Anna’s Honey Sesame Wafers, easily made up in a pinch. Or turn this simple sweet into a decadent treat, by adding some ice cream and raspberries. As well, Anna bakes a truly restaurant worthy dessert which will excite your palate when she makes her Honey Babas. These trendy treats are made from rich yeast bread, soaked in a honey syrup and loaded with honey-infused cream. Better save room for seconds!
It’s all about cocoa powder powertoday, as Anna creates some simple but tasty Chewy Cocoa Pecan Bars — a gooey chocolate treat for the entire family. And you don’t have to go to a restaurant to enjoy Anna’s next dessert: she bakes some elegant Cocoa Waffles topped with a delicious caramel sauce and salted peanuts. She also shows us how to turn simple into sensational with a chocolate pecan bar recipe for any special occasion.
This episode of Sugar will stick to the roof of your mouth — it’s all about that creamy treat: peanut butter! Anna starts with one of her favourite recipes, Peanut Butter Sandwich Cookies, an irresistible salty-sweet after work treat. Later Anna deconstructs and transforms this cookie recipe into a more sophisticated peanut butter-y dessert, Creamy Peanut Butter Tart, perfect for serving to guests. As well, if you’re looking for something to serve at a hallmark celebration, Anna has a divine dessert for the occasion with her Peanut Butter Boston Cream Pie, a sponge cake with a chocolate glaze and creamy peanut butter filling.
Is there anything more tempting than a recipe with decadent dark chocolate in the mix? That’s Anna’s special ingredient today, as she bakes some Flourless Chocolate Biscotti. This is the perfect snack to kick back and relax with any night of the week. This crunchy treat, loaded with colourful pistachios is definitely worthy of a few dunks in a cup of coffee or milk. And this recipe is easily converted for weekend entertaining. Anna also bakes the perfect sophisticated dessert for Saturday night entertaining, a Dark Chocolate Soufflé Cake, which will taste better and better with every bite.
Anna is baking with dried berries in the kitchen today, as she creates some Blueberry Tea Cakes, perfect for any occasion or no occasion at all! You don’t need an excuse to enjoy these scone-like treats. Later, Anna jazzes up this recipe with cherry jam and Devonshire cream. She also bakes an elegant Pannetone, sweet yeast bread packed with dried fruit and perfect for serving at a Christening or packaging up and giving out at Christmas.
Break out your exotic fruit baskets - Sugar heads south today, as Anna creates some tasty recipes with some exotic fruits. Anna shows us a creamy cool drink recipe that you can whip up in a flash. It’s her Exotic Fruit Frappé. Made with pineapple, mango, passion fruit and bananas, you’ll think you have found sunshine in a glass. Or transform this drink into a smoothie, for a more elegantly exotic feel. The magnificent cream filled Fruit Mascarpone Tort is just the symphony of colour and explosion of fruit flavour that you need for any summer celebration.
There’s nothing more tempting than fresh and juicy field berries — a divine combination of strawberries, blackberries, blueberries and raspberries. Their colours are magnificent! Anna’s first recipe is Field Berry Sorbet — a cool treat to be enjoyed anytime. Later she transforms the sorbet into delicious Field Berry Sundaes. For a more sophisticated dessert, Anna prepares Field Berry Parcels — packed with sweet fruit juices, rich pistachio cream and a medley of fresh berries. It’s all wrapped up in phyllo pastry; sure to impress your guests at your next dinner party.
Fresh ginger is on the menu today on Sugar. Anna bakes up some Peppery Gingersnaps, a simple dessert that can fill your cookie tins. These are the perfect little fall or winter treat, kicked up by adding the special ingredient: white pepper. And with only a few extra ingredients, Anna shows us how this treat can go from ‘simple snack’ to ‘simply sensational’! And for an elegant, company’s coming dessert, Anna creates a Ginger Berry Cheesecake — who doesn’t love cheesecake, especially with an explosion of fresh ginger kicking up the flavour.
Succulent and juicy fresh peaches are a simple ingredient that will make any dessert a stand out. Anna bakes a moist, satisfying and simple treat: Spiced Peach Coffee Cake, a no fuss dessert that will become part of your recipe repertoire for sure. Later, she shows us how to re-invent this recipe so it can be used in a more formal dinner setting. Anna’s Creamy Peach Tart is excellent for any family reunion — guaranteed to please even the pickiest of relatives. With its pastry crust, dreamy cream filling, and succulent fresh peach slices fanned on top, you really can’t go wrong.
Anna is baking with a secret weapon in this episode: fruit liqueur. First up, Anna creates some Peach Schnapps Squares. These peachy treats are loaded with a cheesecake filling, and because this is such a simple dessert, creating these squares is a ‘shnapp’. And later, Anna shows us how these squares can easily be transformed into the perfect dessert for your next dinner party. As well, Anna has a recipe that will leave your dinner guests asking for seconds: Almond Kirsch Cake, layered with marzipan, meringue, fresh berries and a decadent Kirsch cream. This dessert showpiece will be a sure fire smash hit.
Sugar gets nutty in this episode — with ground nuts as the special ingredient in these desserts. First, Anna creates a moist, dense and most important of all, simple, Chocolate Almond Cake. This is the recipe you need for those last minute desserts on the run. Or transform this dessert into a Chocolate Hazelnut Cake with a chocolate glaze if you have a little extra time. It will take this from a Tuesday night dessert to a Sunday night special and Anna will show us how. But if it’s a nutty luxurious showstopper that you’re searching for, try out Anna’s Chestnut Cream Torte, a sponge cake with a creamy mousse filling made with chestnut puree. And don’t forget the candied chestnuts. Your guests won’t soon forget this masterpiece.
Anna cools things down in the kitchen in this episode of Sugar — it’s all about ice cream! First up is Anna’s Easy Ice Cream Pie. The name speaks for itself. This refreshing treat is loaded with the flavours of coffee, Irish Cream, chocolate, and of course — ice cream! Make it ahead of time and enjoy it whenever. Or take this recipe from everyday to event-worthy by turning it into individual tartfuto. You can make it a fitting end to a gourmet dinner party and Anna will show you how. If it’s something a little more hot and cold you are looking for, try Anna’s Apple Crisp Ice Cream with Warm Apple Fritters. It’s cool, creamy and crunchy. With its complex overlay of flavours, this is the recipe you need for your next Saturday night neighbourhood get together.
In this episode, Anna bakes with one of the most versatile ingredients: lemon. She begins with a classic: Lemon Pineapple Squares. The filling has cream cheese, crushed pineapple and lots of fresh lemon juice. You’ll have a hard time keeping these treats around! If you’re looking for a lighter alternative to pumpkin pie at Thanksgiving or Christmas, try Anna’s Lemon Gingerbread Cake. It’s layered with a fluffy lemon-cream icing, as well as candied lemon slices. And lastly, you’ll love to crack into the hardened sugar top of Anna’s next recipe: smooth, tangy Lemon Pineapple Brulée Tart.
This episode features recipes with mostly maple ingredients as Anna kicks things off with her Sticky Maple Pudding. Served up with a rich maple toffee sauce, this a no sweat, all sweet dessert that is perfect to make any night of the week. Or, as Anna shows us later, you can dress up this treat by adding a sweet maple butter, making this a truly perfect dessert for entertaining. But if it’s more of a plated dessert you are looking for, try Anna’s recipe for Maple Glazed Doughnuts. These homemade treats are packed with maple cream and slathered in a maple glaze — they take a little time, but for sure will be the talk of the town when they are complete.
Anna is baking with orchard fruits in this episode of Sugar. First up, Anna creates some Orchard Fruit Dumplings, simple enough to bake any time during the week, and always a hit. These dumplings have a medley of fruit baked in a package of puffed pastry. And if you are planning a more formal dinner party, try transforming this recipe into a more individual plated dessert. As well, if you’re serving guests on the weekend and have a little more time to prep, try out Anna’s recipe for her Orchard Fruit Danish. It’s made with sweetened yeast bread, filled with cream cheese and topped with plumbs and apricots.
Anna concocts some peppermint desserts on today’s episode. She creates a decadent, moist and mouth watering Chocolate Peppermint Truffle Cake, just the right dessert for a pot luck supper. Or how about something you don’t need a special occasion to try - Peppermint Candies. This is just the right treat for kids to help out with. They’ll love to pull and stretch the taffy - not to mention eat it! Talk about playing with your food. And you’ll just love to crack into this tasty treat, right out of the fridge. And if you are looking for something to give as a hostess gift, this recipe is easily wrapped up to give as a gift.
Anna makes desserts with the perfect fruit: pears. First up, Anna creates Baked Perfect Pears with Bosc pears, topped with cinnamon oat pecan crumble. Both soft and crunchy this easy dessert is delicious. To fancy them up for a special dinner, Anna tops each pear with creamy brie and smooth ricotta — divine. For an elegant dessert using Anjou pears, Anna bakes Pear Hazelnut Crème Brulée. It’s the kind of dessert you’ll want to serve if you have special guests over for dinner.
Today’s recipes all have something in common, besides being delicious. They all are made with Rich White Chocolate! First Anna whips up some White Chocolate Peanut Butter Bars — why wait for a special occasion, this variation on the traditional Nanaimo bar can be made and enjoyed any time. Or even make it for your next bake sale, it will be a hot seller for sure. Later Anna reinvents the recipe, showing us a more elegant version using mini marshmallows. Anna also has just the right send off for a Going Away Party, her White Chocolate Banana Cream Pie. Say ‘Bon Voyage’ to this dessert, it surely won’t be around for long.
Anna prepares desserts with tart and tangy rustic rhubarb, this unique ingredient adds a little tartness to sweet desserts. First up, Rustic Rhubarb Cakes, cut a slice and enjoy with a cup of coffee in the afternoon. For a fancier dessert, try Rhubarb Meringue Cupcakes, a perfect recipe if you’re throwing a wedding shower or an afternoon tea. This treat strikes a great balance between the tart of the rhubarb and the super sweet meringue topping. Later, Anna transforms her cake recipe into some Roasted Rhubarb Mini-Cakes with Roasted Rhubarb — the perfect dessert for one - or two if you feel like sharing!
If you’re a chocolate lover you’ve come to the right show. The theme of the day is silky milk chocolate and Anna begins with her dense and delicious Malted Milk Chocolate Cakes, great for a Tuesday night dessert. Break out the glass of cold milk for this one, it’s sweet, luscious, but not over the top. She makes this triple threat with crushed malted milk chocolate balls, milk chocolate chunks and unsweetened chopped chocolate! Next she makes a divine Milk Chocolate Pistachio Cheesecake perfect for entertaining on a Saturday night. It’s made with a chocolate wafer crust and a dense to-die-for filling. It should really be illegal! And finally, Anna whips up a smooth and frothy Chocolate Malted Milkshake.
This episode is all about a truly stand out ingredient - toasted coconut. Anna first creates some delicious Toasted Coconut Shortbread. It’s buttery, nutty flavour comes together in a snap. Anna also reinvents this recipe, transforming it into a posh plated dessert with her recipe for Toasted Coconut Napoleon. As well, Anna has the perfect celebration showpiece for any graduation, anniversary, or retirement, as she creates a Coconut Mango Chiffon Pie, with toasted coconut in the crust as well as the filling.
There’s no better way to say “I love you” to your family, friends and sweethearts than with some tasty sugar-sweet treats. In this ‘Sugar’ love-in, Anna has some of the best recipes for desserts, sweets and gifts. She starts things off with a decadent accompaniment to a bouquet of roses: her Berry Blast and Jasmine Chocolate Truffles. Later Anna has a recipe that will bring the kid out in anyone, with some adorable Valentine Gingerbread Lollies, complete with candied stained-glass centers. She gets some special help from her friend Leesa and her daughter Sloan on this one. If it’s a swoon-worthy, showpiece dessert that you are searching for, you have found it with Anna’s Very Valentine’s Torte, a layered cake with white and dark chocolate mousse layers, and raspberry cream. Anna’s husband, chef Michael, also stops by to help her make a knee buckling romantic dessert for two: Double Caramel Cake with Coconut Cream Cheese Ice Cream. And if that’s not enough, Anna and her guests build various edible Creative Valentines that make an excellent alternative to the traditional card.
This episode features desserts made with candied fruit. These little nuggets are moist and chewy and give desserts a real candied sweetness. First Anna bakes Cherry Pecan Icebox Cookies—these colourful bites are both chewy and crunchy all at once. Your family will love to snack on these. If you’re serving with a hot cappuccino why not bake Cherry Pecan Biscotti—the perfect shape for dipping. Next Anna bakes Hot Cross Buns, the classic holiday brunch treat. Serve them warm straight from the oven and slather them in butter. Your guests will ask for them by name.
Anna shows her super sweet side in this episode as she makes desserts with candy. She starts with everyone’s favourite candytoffee that she uses to make Apple Toffee Turnovers. These are great for a coffee break, or to take to a work meeting. For extra sweetness these toffee treats can also be prepared as Apple Toffee Tarts with even more gooey goodness. Next Anna makes the perfect, fancy candy treat, Almond Nougat. These chewy bites of heaven are packed with crunchy nuts. Give them away as a hostess gift or include them on a platter with other yummy treats.
This episode will give you a java-jolt—it’s cappuccino desserts. If you’re hosting a special adult birthday (30th, 40th, 50th) try Anna’s Cappuccino Ice Cream Cake—especially if you like the chocolate-cappuccino combo. A Cappuccino Mousse served in cappuccino-style cups is a lickable, extra-smooth dessert. They’re a great after supper treat—no birthdays required! Another version equally scrumptious is a Mocha Latte Mousse.
This show is all about caramelized sugar. All you have to do is melt sugar and voila syrup. It’s drippy and lip-smacking just like Anna’s Banana Caramel Cheesecake. This cheesecake is a showpiece you might serve at an autumn or winter get together with friends. Anna also makes up a batch of irresistible Peanut Brittle. The perfect snack to keep in a dish for the gang to nosh on. It also makes a great lunch snack. Or fancy it up by dipping in chocolate and adding fleur de sel to make Chocolate Drizzled Peanut Brittle – a tasty host gift.
Anna makes desserts with crunchy, tasty goodness in every bite when she prepares recipes with cereal as the main ingredient. First she bakes super-moist Blueberry Bran Muffins, each packed with an explosion of juicy blueberries. These muffins make a perfect after-school treat. For a sit-down snack Anna bakes the batter in a mini-muffin pan and serves the smaller version muffins with a lemon cream on the side. These Mini Muffins with Lemon Cream are delicious served with a cup of tea. If you’re hosting a bridal or baby shower a selection of Petit Four Candies made from different cereals make scrumptious pass-around goodies.
Perfect for sipping, toasting, and making desserts: Champagne. Anna prepares recipes made from a little bubbly. First she makes Champagne Peach Sorbet which pairs nicely with a slice of angel food cake and fresh berries. Keep it in your freezer and grab a bowl anytime. Next Anna pops the cork on Champagne Fruit Jelly, serving this sophisticated dessert in champagne flutes. It’s a perfect finish to a formal dinner party. And for a fun, cool treat Anna makes Peach Bellini Floats.
Is there anything more tempting that the scintillating combination of mint and chocolate? In today’s episode Anna makes a Chocolate Mint Truffle Cake. This sinful cake has the silkiness of chocolate and the refreshing undertones of mint. This dessert is perfect to serve at a graduation party. Anna also makes Chocolate Peppermint Cups—pop them in your mouth and revel in the guilty pleasure. Anna also prepares Chocolate Mint Napoleons—layers of chocolate, mint, and sweet cream.
Two favourite ingredients in one: chocolate nut. A dynamic duo: the crunch of nuts and the creamy sweet satisfaction of chocolate. Anna bakes Chocolate Hazelnut Cookies—they’re crisp and make great milk dippers. Later Anna makes a Chocolate Gelato Tart by taking cookie dough and making a tart shell she fills with decadent chocolate gelato. Anna also bakes one of her signature desserts—German Chocolate Cake. Moist and sinful, it is the perfect dessert to serve for a family birthday.
Anna makes desserts with citrus zest today—tangy and fresh. First up is a dessert that will bring a smile to your face: Lemon Pudding Cakes. This comfort food has a fresh hit of citrus. It is tummy warming and easy to whip up in a pinch. To prepare a fancier version you can use oranges and a tangy, creamy topping and make Orange Pudding Cakes with Citrus Cream. For an enchanting dessert that will excite your palate try Lime Chiffon Semifreddo with Almond Toast. It is always a hit with friends who savour the different textures—the coolness of the semifreddo, the tanginess of the lime, and the crunchiness of the almond toast.
Anna makes classic apple desserts in this episode. A simple Apple Crumble is a homey dessert that should be part of everyone’s recipe repertoire. It’s great for a mid-week sweet treat. Casual, rustic and scrumptious. To fancy it up make Apple Crumble Parfait by layering your crumble with light and creamy custard. For weekend entertaining try Anna’s Caramel Apple Galette with succulent apple sections in sweet bread dough.
Pour a glass of cold milk because Anna is baking with cookies. First she bakes up Cookies ‘n’ Cream Brownies with chunks of chocolate sandwich cookies and globs of creamy, fluffy frosting. Later in the show, she transforms the brownies into a decadent, cold treat: a Brownie Sundae Explosion. Anna also bakes an elegant cookie dessert: Amaretti and Almond Parfait. Layers of crunchy almond-flavoured cookies between fresh cream and dusted with icing sugar.
In this episode Anna bakes desserts with country spices. These are the kind of sweets you might serve at the cottage or farm in the autumn. Anna bakes a Spiced Country Loaf with a hint of gingeran afternoon treat straight from the oven perfect served warm with a cup of tea. To fancy it up with a topping, bake Jumbo Muffins with Spiced Honey Glaze. Later in the show Anna bakes a Perfect Pumpkin Pie. It’s got a flaky and buttery pastry and a filling that is gently spiced with the rustic flavours of nutmeg, cloves and cinnamon. This is a special finish to a Thanksgiving meal your friends and family won’t forget.
There’s nothing more tempting than a double hit of silky chocolate, whether it be milk, dark or even white chocolate. Anna’s first dessert is a Marble Bundt Cake that the family will love, made with both white and milk chocolate. Later she bakes another more indulgent version of the Marble Bundt Cake with a Truffle Centre—perfect for the chocoholic at home. For a more sophisticated dessert that is sure to impress your guests at your next dinner party, Anna prepares a tantalizing Double Chocolate Cheesecake with a no-bake topping over a smooth, chocolatey base.
In this episode Anna uses essences—flavoured extracts from flowers—to make wonderful smelling and delicious tasting desserts. Think of it as perfume for your food. By adding rose water and pistachios to her classic rice pudding recipe, Anna creates a Rose Water Rice Pudding, a dessert that you and your family can enjoy anytime. Later she forms the rice into balls and rolls them in shredded coconut to make Coconut Rice Truffles. And if you’re looking for a pretty, dainty and yummy dessert to suit a bridal or baby shower well, try Flower Party Cookies. They’re draped in pastel-coloured fondant and flavoured with the essence of orange-blossom.
Anna makes desserts with exotic spices beginning with Chai Tiramisu, where India meets Italy. This makes a decadent finish to an Indian or Asian meal. Anna uses hints of cardamom and star anise. Anna also bakes Spiced Hermit Cookies. These rustic cookies are gently flavoured with similar exotic spices, plus a little cinnamon. Pack them in your lunch—they’re perfect for a long hike. For dinner you can bake the Hermit batter in a cake pan and top with a delicious sweet icing. Hermit Bars with Brown Butter Icing are the perfect dessert with their crunchy base and mouth-watering topping.
Anna makes desserts with fresh berries. First up is Anna’s recipe for Summer Berry Pudding—why wait for a special occasion, this can be made and enjoyed anytime. It’s a bread pudding that screams “very berry!” A real cavalcade of colour and flavour. A more elegant version is topped with crème fraiche mixed with the juice of fresh berries: Summer Berry Pudding in Berry Crème Fraiche. Anna also makes Mini Berry Tarts. Think garden party, or tea party. These dainty little tarts are filled with custard and cream and are topped with a medley of fresh berries.
Anna uses plump and juicy raisins in the desserts for this show. She makes a classic Raisin Sugar Pie with a rich and silky filling with a fool-proof pastry recipe. This is a great dessert to bring to a potluck supper, it’s a real hit. Anna also bakes Golden Raisin Oat Bars. These chewy gems are a great snack on the run to satiate that three o’clock hunger urge! And for dinner turn add layers of creamy custard and make Oat Raisin Cobblers.
Anna prepares desserts with graham, an ingredient that adds texture and buttery flavour to pies, crisps, and pastries. First up, Anna makes individual Fruit Graham Crisps; a rustic finish to a hearty meal packed with fruit and topped with golden graham crumbs. The perfect dessert for a cool evening. To fancy it up you can add a light and creamy topping like Orange Crème Anglaise. And even your most discerning guests will enjoy Anna’s Cheesecake Trifle—a layered dessert with strawberries, graham and a cheesecake filling.
In this episode Anna makes desserts with juice. First up is an Orange Melon Soup made with both pineapple and orange juice. It’s a simple, fun, and innovative way to enjoy fruit on a warm evening in the backyard. If an ice is more your style, you’ll enjoy the Orange Melon Granita that Anna prepares to cool your palate. She also bakes a Pineapple Upside Down Cake made with pineapple juice and served with a refreshing pina colada ice cream. This is a lovely tropical treat for a summer get-together.
Sugar is all about sugar in this episode—sweet, drippy gooey, and teeth-buzzing… liquid sugar. Anna uses golden maple syrup in her recipe for Frozen Maple Walnut Torte. It’s cool, creamy and crunchy. Anna likes to serve this to guests on the weekend when there is more time to prep. For the Mini Honey Cakes Anna adds pasteurized honey to the batter. They come together very quickly and are a satisfyingly sweet dessert at the end of any meal. Or to fancy them up add Candied Pecans and Warm Pears.
Anna prepares desserts with an old-fashioned preserve: mincemeat. This traditional favourite is found mostly around holiday. Anna bakes a Classic Mincemeat Pie, with a buttery pastry and gorgeous star cutouts on top. Imagine a slice of this pie after a hearty turkey dinner. Anna also prepares smaller pastry versions: Mincemeat Turnovers and Mincemeat Tarts. These tasty bites are especially homey with a spot of tea.
Anna gets into the spirit with desserts made with orange liqueur. First up, Anna prepares a dessert fit for any sweet tooth, at any time: Flourless Chocolate Orange Cake. Anna also prepares an individual version: Mini Flourless Chocolate Orange Cakes with a side of delicious chocolatey ganache. And if it’s Sunday brunch time and you’re hosting, follow Anna’s recipe for Crèpes Suzette—thin delicate crèpes smothered in buttery syrup made from orange liqueur and cognac.
In this episode Anna creates desserts with a real standout ingredient: pine nuts. The light and delicate flavour of pine nuts makes them a tasty ingredient for both savoury and sweet dishes. First up, Anna bakes Pine Nut Biscotti, a delicious treat to dip in espresso or pack in a lunchbox. Next Anna prepares an Italian Pine Nut Tart: rustic, not too sweet, and filled with grapes and loads of golden pine nuts. It is the perfect accompaniment to a wine-tasting party. And finally, by adding a favourite ingredient— chocolate—Anna fancies up her biscotti by making yummy Chocolate Pine Nut Biscotti.
In this episode Anna makes desserts with fruit preserves. Whether you’re using homemade or store-bought, preserves make desserts moist and flavourful. Anna bakes Apple Butter Cookies; these rustic mouthfuls are moist, mildly sweet and satisfying. Your cookie jar will thank you. Using this same preserve she also bakes Apple Butter Bars, the perfect afternoon snack with a mug of hot coffee. Anna also bakes Ricotta Jam Profiteroles, a pastry treat filled with an explosion of raspberry jam and creamy ricotta. These are decadent treats you might serve to guests for afternoon tea.
In this episode Anna bakes desserts with a hit of sunshine—tangerine. This fruit adds colour and juicy goodness to whatever it touches. First she makes a dessert you can whip up in a snap: Tangerine Cupcakes. These treats have tangerine zest both in the batter and the frosting and are great fun for a bake sale or a mid-week snack. By adding chocolate icing and tangerine candies she transforms a tangerine cupcake into the perfect food for a children’s birthday party—Tangerine Chocolate Cupcakes. Next Anna bakes a Tangerine Fool Cake. She tops the genoise with whipped cream and shards of meringue and then cloaks it in tangerine syrup. This is a Saturday night dessert, something a little fancier to serve when you entertain.
In this episode Anna prepares recipes with lemons: fresh, tart and great in desserts. First up, a Lemon Pound Cake that can be enjoyed on its own or dressed up to serve to guests. For a more sophisticated dessert, perfect for weekend entertaining, Anna transforms the pound cake into Layered Lemon Cakes. Your guests will love this light, creamy dessert. And you’ll love to crack into the hardened sugar top of Anna’s next recipe: smooth, tangy Tart Lemon Crème Brûlée.
Pastry chef and host, Anna Olson creates delightful and comforting desserts including Applesauce Coffee Cake and super-moist Chocolate Applesauce Cakes.
Using a medley of the season's best berries, Pastry Chef and Host Anna Olson creates a stunning Bumbleberry Tiramisu and bakes a Bumbleberry Bundt Cake.
With Butter as her main ingredient, Pastry Chef and Host Anna Olson whips up a three-tiered Golden Buttercream Cake, prefect for birthdays, and a batch of tempting Shortbread Cookies.
Pastry Chef and Host Anna Olson brings out the kid in all of us with a Chocolate Chip Ice Cream Cake and bakes up a batch of Double Chocolate Chip Cookies made with a white chocolate batter that she later reverses into dark chocolate batter with white chocolate chips.
Pastry Chef and Host Anna Olson uses citrus fruits to prepare pots of Lemon Lime Mousse with Scented Red Berries certain to impress any dinner guest and Orange Olive Oil Cake prefect for a weekday dessert.
Pastry Chef and Host Anna Olson prepares a Spice Nut Cake served with Spiced Orange Sherbert and shares how to make irresistible Raspberry Spice Brownies.
Pastry chef and host Anna Olson makes desserts with tropical and exotic coconut milk including an elegant Coconut Cream Pie and a more casual Toasted Coconut Cake.
Pastry Chef and Host Anna Olson prepares desserts using thick and rich condensed milk including Gooey Southern Squares and elegant Dulce de Leche Mini Tortes.
Pastry Chef and Host Anna Olson prepares Lemon Cornmeal Waffles and a batch of Cornmeal Muffins she later turns into Blueberry Cornmeal Loaves.
Using Creme Fraiche, one of the most sophisticated dairy ingredients, Pastry Chef and Host Anna Olson bakes New York Style Cheesecake and Lemon Cake Cookies.
Using flavoured extracts, a pastry chef's secret weapon to desserts with a kick, Host Anna Olson makes decadent Chocolate Truffles and Raspberry Almond Mini Muffins served with Spanish Hot Chocolate.
Host Anna Olson prepares Fresh Fig and Honey Tarts - great for entertaining - and her family favourite Fig Olsons, her special take on a fig-stuffed cookie.
Pastry Chef and Host Anna Olson bakes up a batch of Icing Sugar Cookies and a show-stopping White Chocolate Cloud Cake, perfect for any celebration.
Host Anna Olson orders up sinful desserts made with Irish Cream including a melt-in-your mouth Irish Creamy Fudge and a decadent Irish Cream Cheesecake.
Pastry Chef and Host Anna Olson shares her recipe for Classic Strawberry Jam and bakes up her Apricot Marmalade Cake - perfect for weekend entertaining.
Host Anna Olson brings the campfire indoors with gooey marshmallow-themed desserts including S'mores Bars and a more elegant Rocky Road Truffle Cake.
Pastry Chef and Host Anna Olson creates some meringue-themed deserts guaranteed to impress including a Lemon Meringue Pie, Raspberry Meringue Fools and Raspberry Meringue Sandwiches.
Pastry chef and host Anna Olson bakes up some classy and simple desserts with Mocha including Mocha Creams and her famous Mocha Five Spice Loaf.
Pastry Chef and Host Anna Olson creates homey desserts with Molasses as the main ingredient including a batch of classic Gingerbread Cookies and Shoofly Pie.
Nut butters add an interesting twist to baking and are a great change from everyday peanut butter. Pastry chef and host, Anna Olson bakes up Cashew Butter Cupcakes with Cashew Butter and Cream Cheese Frosting and a batch of Almond Butter Cookies.
Pastry Chef and Host Anna Olson bakes up delicious desserts made with nutty and crunchy poppyseeds including a light Poppyseed Cake and a buttery Poppyseed Cranberry Strudel.
In keeping with a Praline-theme, host Anna Olson’s creates a fancy Peach Praline Pie and Praline Candy Dreams, a treat to be enjoyed anytime that can also be served with ice cream and warm chocolate sauce.
Pastry Chef and Host Anna Olson bakes desserts using fresh, unripened cheese including fast and delicious Ricotta Custards and her exotic Goat Cheese Pineapple Tart.
Pastry Chef and Host Anna Olson creates a summer Fruit Tart topped with luscious peaches, apricots and seasonal berries and a simple Summer Fruit Slump which can be dressed up by adding a meringue layer.
Host and Pastry Chef Anna Olson assembles a tray full of Mini Toffee Apples with Maple Walnut Ice Cream and simple yet delicious Caramel Toffee Squares.
Pastry Chef and Host Anna Olson creates desserts made with Tropical Fruit beginning with a Tropical Fruit Slush, Tropical Fruitsicles and a Hawaiian Tart - perfect for a party.
Join Anna Olson as she creates an easy Tuesday night dessert - phyllo wrapped bananas. Watch as she takes a classic crème caramel recipe and adds a gooey chocolate layer and a funky banana topping too. Anna restyles the phyllo wrapped bananas into an eye-catching banana phyllo tart.
Plump and delicate, blackberries ooze with flavour and colour. Anna makes a refreshing blackberry frozen yoghurt for Tuesday night. For a Saturday night dinner party, try blackberry steamed puddings. Switch up that colourful blackberry frozen yoghurt and serve it in decorative lime cups for your friends.
Enjoy making a spongy and moist blood orange syrup cake - a great treat for a Tuesday night. Impress guests with the velvety blood orange chocolate tart. Anna adds pizzazz to the blood orange syrup cake with a light chantilly cream and tangy citrus salad to serve on a Saturday night.
Roasted apricots served with shortcakes get a flavourful boost with the addition of brandy on Tuesday night. For a Saturday night, try your hand at brandied fruitcake. Add some zip to the shortcake with a cinnamon bun topping and dish it up for your friends.
Join Anna as she bakes up some dreamy butterscotch bars for a quick fix in the middle of the week. For a Saturday night indulgence, Anna bakes butterscotch cream pie. In the Switch Up, Anna serves up the butterscotch bars with an exotic chai coffee.
Cardamom sugar cookies are a spicy snack any day of the week. If you are going that extra mile on a Saturday night, make a pan of cardamom crème caramel. For the Switch Up, glaze those cardamom sugar cookies for something extra special.
Tune in to Anna Olson as she makes a tray of syrupy sweet baklava for a Tuesday night. Then, watch Anna bake up a cashew cookie platter to serve to guests on a Saturday night. For the Switch Up, wow your friends with baby baklavas.
Tune in to sugar and watch Anna make sweet jam filled cookies with the great taste of cheddar. For a Saturday night dessert, Anna makes a scrumptious maple apple cheddar tart your guests will adore. In the Switch Up, transform the cheddar thumbprints into a fancy nibble, cheddar linzers.
Rich and velvety, these nanaimo bars will disappear in seconds. Staying with the layers of chocolate, watch Anna make a triple chocolate mousse for the ultimate experience. For the Switch Up, transform the nanaimo bars into cappuccino nanaimo bars for your guests.
Join Anna Olson as she bakes delectable cocoa wafer cookies and dense cocoa cupcakes with frosty chocolate sorbet to match.
Enjoy the tropical tastes of chewy coconut in the macaroons - a perfect midweek pick-me-up. For a majestic looking Saturday night dessert, Anna makes a fluffy coconut chiffon cake. In the Switch Up, Anna turns the coconut macaroons into a chocolaty treat for someone special.
Cranberry gratin is a tangy Tuesday night dessert your family will love. For Saturday night, Anna creates an elegant layered cranberry mille feuilles. The Switch Up is individually baked clafoutis with a scoop of velvety vanilla ice cream.
Anna puts a twist on old-fashioned rice pudding - a real comfort dessert on a Tuesday night. For a Saturday night supper, make gooey currant butter tarts. In the Switch Up, Anna brûlées the top to the currant rice pudding.
Buttery and hearty, date squares are a great comfort food in the middle of the week. Anna bakes a date crostada which is full of flavour for a dinner party. Watch as Anna transforms the date squares and plates them with a cranberry coulis in the Switch Up.
Tune in as Anna bakes peppered pine nut biscotti with a hit of espresso. For those who like the tantalizing taste of chocolate and coffee, slice into a dense espresso chocolate torte. For the Switch Up, make espresso granita - a perfect accompaniment for peppered biscotti.
Grapefruit watermelon granita is a cheery dessert any night of the week. Entice your friends with your baking skills with grapefruit pavlova - a mix of cream, meringue and tangy grapefruit on top. For the Switch Up, spike up that grapefruit watermelon granita with a refreshing lime cream.
Full of flavour, green apple bread pudding will become a family favourite for a quick midweek dessert. Anna digs into deep dish apple pie, an extra special treat for a Saturday night. Having friends over for dinner on the weekend? Then Switch Up that green apple bread pudding with a drizzle of luscious calvados anglaise.
Green Tea Ice Cream is a heavenly way to end a mid week meal. Bake some charming green tea ginger cakes drizzled with a green tea anglaise and vanilla icing for guests. For the Switch Up, sprinkle crunchy peanuts on green tea ice cream for a nutty dessert for friends.
Learn how to make mouth-watering hazelnut roasted pears - a great snack to whip up for a mid-week dessert. If you can't resist chocolate with hazelnuts, watch Anna make a sinful chocolate hazelnut torte - your guests won't stop at just one slice. For the Switch Up, Anna transforms those roasted hazelnut pears into hazelnut stuffed pears - an elegant and classic dessert for any dinner party.
Vibrant lime pots de crème are easy to make during the week. If you are entertaining, bake up a mouth watering key lime pie. For the Switch Up, add some crushed raspberries to the pots de crème for your guests.
Tune in as Anna makes some crunchy macadamia palmiers for a mid week snack. Anna bakes some fancy orange macadamia tarts for Saturday night. In the Switch Up, Anna will dip those macadamia palmiers in chocolate for a fancy treat.
Sweet and tropical, make hot gingered mango for a fast mid week dessert. If you are entertaining a group of friends, make a scrumptious mango swirl cheesecake. For the Switch Up, serve the hot gingered mango on tangy citrus ice cream to guests.
Sweet and smooth, marzipan cake is a sugary treat for a Tuesday night. Planning a special occasion, make a tray of delicate petit fours and decorate them with mini rosettes. Serving the marzipan cake on a Saturday night? Well, switch it up with an explosion of marbled chocolate in the marzipan cake.
When you need a quick fix, mint chocolate cake is a great mid-week dessert. For a dinner party, tantalize your guests with minted melon neapolitan. In the Switch Up, add another sinful layer to make double decker mint chocolate cake.
Nectarine raspberry turnovers are easy to make and a healthy dessert for the middle of the week. Jazz up a dinner party with a beautiful nectarine flan. For the Switch Up, bake the nectarines into a strudel for company.
Apple nutmeg dumplings wrapped in pastry are a wonderful midweek dessert. For a special occasion, make the nutmeg lemon roulade. Dress up those apple nutmeg dumplings with a smooth and creamy crème anglaise to serve to guests in the Switch Up.
Whip up some oatmeal cookies to munch on during the week. If you are entertaining friends on the weekend, serve up individual oat blueberry crisps. For the Switch Up, add a scoop of maple ice cream and make your very own oatmeal ice cream sandwiches.
Tune in to watch Anna Olson make the ultimate peanut butter cookie - perfect for a nibble throughout the week. Then, watch Anna bake sensational two-tone peanut butter chocolate cups for a Saturday night crowd pleaser. Anna remakes the ultimate peanut butter cookie into a lip-smacking sweet banana peanut butter cookie. Enjoy!
Pineapple Carrot Cake is a yummy treat to snack on during the week. Try making a tropical nougat glacée which your family will inhale on the weekend. For the Switch Up, Anna transforms pineapple carrot cake into mini cakes topped with bowl-licking cream cheese icing.
Join Anna as she bakes miniature plum cakes for a quick Tuesday night dessert. Anna makes an eye-catching Saturday night plum frangipane. For the Switch Up, Anna serves the plum baby cakes with a refreshing crème fraîche.
Using the robust flavour of port and a little imagination, serve this full-bodied jelly with some hearty cheeses. Make an impressive port trifle for a special occasion. Anna bakes up some sweet and savoury stilton shortbread to match with the sweetness of the port jelly in the Switch Up.
Dig in to these flaky, warm raisin tea biscuits on a Tuesday night. Anna makes a baked brie with brandied raisins that melts in your mouth for a Saturday night dessert. In the Switch Up, Anna turns the raisin tea biscuits into raisin shortcakes with pear compote.
Enjoy an easy rhubarb cream tart and whip it up for a mid week treat. Indulge your guests with a strawberry rhubarb pie on a Saturday night. Switch up and restyle the rhubarb cream tart with a dark chocolate crust for a get-together.
Smooth and creamy ricotta adds taste to ricotta peach muffins - a quick dessert to bake during the week. For a Saturday night, Anna makes a lemon ricotta pie that is a light ending to a hearty meal. In the Switch Up, Anna restyles the muffins into a loaf and adds a cinnamon spread.
Take a nutty bite out of a sesame raisin danish for a midweek dessert. Make a spectacular layered dessert called a sesame mocha torte for company on a Saturday night. For the Switch Up, dress up that sesame raisin danish with three wonderful glazes.
Turn sour cream into a sweet thing. Anna creates one of her all time favourites - a sour cream coffee cake you can make when you get home from work. Wow your family with passionfruit hotcakes topped with sour cream ice cream at a special party. Anna adds a layer of apples to the sour cream cake - perfect for a casual dinner with friends from work.
Learn how to make vanilla jam muffins for a Tuesday night nibble or a great lunch time snack. Up for something a little more challenging? How about making vanilla chocolate éclairs for a tea party? For the Switch Up, Anna transforms the muffins into sugary vanilla jam fritters.
Clean out your crisper and whip up some juicy fruit brûlées for a mid-week dessert. For a fancy treat, bake up some sweet and light cannolis and fill them with creamy whipped cream. For the Switch Up, serve some candied walnuts with the fruit brûlées.
Create a refreshing pink lassi for morning or night. For a dressier dinner party, bake a tasty sherry yoghurt cake. In the Switch Up, turn that lassi into a frozen yogurt dessert for company.
Anna Olson makes Orange Almond Biscotti Dipped in Caramelized Sugar and see her demonstrate a more sophisticated recipe for Ricotta Almond Cake.
Anna Olson creates easy, but elegant, Vanilla Roasted Apricots and bake an Apricot Linzer Torte.
Learn how to make a Banana White Chocolate Loaf, which turns into a Cream-cheese Iced Banana Cake. Also, watch Anna Olson make a delicious Banoffee Pie.
Anna Olson starts with an easy recipe for Blueberry Buckle, transforming it into a cheesecake, and then reveals a killer recipe for Blueberry Ricotta Blintzes.
Learn how to make a brown Sugar Pound Cake with Caramelized Pineapple and a fabulous Sticky Bun Pudding.
Watch Anna Olson turn buttermilk crêpes into a Crêpe Gâteau and make delicious Buttermilk Panna Cotta with Sugared Frazzles.
Join Anna Olson as she whips up Dulce de Leche Ice Cream that becomes the foundation for an elegant Hazelnut Terrine. Also learn how to make Caramel Napoleons.
Learn how to make a One-Step Cherry Pie with Sugared Almonds and a Black Forest Molten Cake.
Anna Olson creates a Creamy Cinnamon Custard that later becomes a Cinnamon Brûlée. Also learn how to make Cinnamon Profiteroles.
Learn how to make the best Chocolate Chip Cookie Ice Cream Sandwiches and get a recipe for the Ultimate Chocolate Cake.
Anna Olson makes Mocha Bite Cookies, which become the key ingredient for a delicious Mocha Sundae. Also learn an updated combination of Coffee and Doughnuts.
Watch Anna Olson make a Baked Apple more sophisticated with Custard Sauce and learn how to create an Apple Tarte Tatin.
Anna Olson makes a Walnut Cream Cheese Rugelah with Port Steeped Figs and shares a classic recipe for Cheesecake.
Watch Anna Olson create a simple Dark Chocolate Mousse served with Cookies and a Classic Chocolate Silk Tart.
Join Anna Olson as she makes Florentines and uses them to create Napoleons with Berries. Also, see her bake a Fruited Ice Wine Cake.
Watch Anna Olson jazz up Ginger Sesame Snaps with Ginger Cream. Learn how to bake a Pear and Crystallized Gingerbread Cake.
Anna Olson demonstrates how to make Lemon Thyme Shortbread with Honey and Cheese and shares a recipe for an easy, but elegant, Lavender Riesling Cheesecake.
Anna Olson creates wonderful Honey Roasted Fruits with Reduced Syrup. Also, learn how to make Panforte with Crème Fraîche.
Anna Olson shows how easy it is to make lemon desserts, featuring Lemon Thumbprint Cookies served with Sparkling Lemonade Floats and a luscious Warm Lemon Sponge Cake.
Watch Anna Olson prepare Luscious Lemon Squares that can be served plain or with a Zesty Sabayon. Also featured: Lemon Mousse Cake.
Anna Olson uses a classic Canadian ingredient, Maple Syrup, to make a Maple Crisp Pie with a Crumbled Topping and a Sticky Pioneer Pudding.
Anna Olson whips up Mascarpone with Pastry Dippers, Mascarpone Petit Fours and Mascarpone Charlotte.
Anna Olson whips up a Chocolate Orange Pudding and turns it into a Chocolate Orange Cream Pie. Also featured: an elegant Milk Chocolate Semifreddo.
Anna Olson makes sumptuous Tangerine Meltaways served with Minted Granita. Also featured: a gorgeous Bavarian Orange Torte.
Anna Olson creates a quick and easy Peach Foster that will be reinvented into a Peach Fondue. Also featured: a delectable Peach and Blackberry Pie.
Anna Olson makes a Pear Almond Cake that she serves with Ice Cream. Also featured: a sensational Pear Cranberry Strudel.
Anna Olson bakes up Pecan Scones that you can serve plain or with macerated fruit. Also featured: a Classic Pecan Pie.
Anna Olson bakes Pistachio Sponge Cake and transforms it into Pistachio Blackberry Tea Fingers. Also featured: a beautiful Grapefruit Pistachio Tart.
Anna Olson makes Pumpkin Cranberry Loaf and tops it with Crystallized Ginger Syrup. Also featured: Pumpkin Mousse.
Anna Olson prepares Raspberry Cardamom Cobbler topped with Chantilly Cream, Raspberry Sauce and Maple Pecans and a Raspberry Lemon Tart.
Anna Olson makes fabulous Star Anise Macaroons with Tropical Fruit Salsa. Also featured: Cardamom Shortbread Torte.
Anna Olson makes Banana Rum Fritters with Spiked Chestnut Cream. Also featured: Sweet Chocolate Orange Pate.
Anna Olson creates a Strawberry Fool and turns it into a Piped Pavlova. Also featured: Strawberry Angel Food Cake.
Anna Olson puts a twist on her Earl Grey Tea Loaf by adding scented Melon and Pineapple. Also featured: Jasmine Tea Pudding.
Join Anna Olson as she bakes Apple Date Cheddar Muffins with a Drizzle of Hard Walnut Sauce. Also featured: Alsatian Apple Tart.
Join Anna Olson as she whips up French Vanilla Ice Cream and Baked Alaska Bombe. Also featured: Classic Crème Brûlée.
Anna Olson adds crunchiness to Chocolate Brownie Napoleon and delicious Fig and Brie Tart with Walnuts.
Anna Olson adds a new twist to White Chocolate Brownies with Hazelnut Sour Cream. Also featured: Frozen White Chocolate Soufflé.
Anna Olson creates a delicious Chardonnay Peach Turnover and transforms it into a Peach Puff Tart. Also featured: Dessert Wine Brioche.
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