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Let's Bake Lemon Squares for a Family Celebration! | Anna's Occasions

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06.07.2021

Let's Bake Lemon Squares for a Family Celebration! Subscribe for more video recipes: 🤍 Recipe Makes one 9-inch (23 cm) square pan Cuts into 25 or 36 squares Ingredients Base 1 cup (150 g) all-purpose flour ¼ cup (50 g) granulated sugar ½ cup (115 g) cold unsalted butter, cut into pieces Filling ½ pkg (4 oz/120 g) cream cheese, at room temperature 1 ½ cups (300 g) granulated sugar ¼ cup (38 g) all-purpose flour finely grated zest of 1 lemon ½ tsp baking powder ½ cup (125 mL) fresh lemon juice 4 large eggs Directions 1. Preheat the oven to 350 °F. Grease and line a 9-inch (23 cm) square pan with parchment paper so that the paper comes up the sides. 2. To prepare the base, pulse the flour and sugar in a food processor to combine. Add the butter and pulse it until the mixture is an even crumbly texture, but the dough should not come together. Press this into the prepared pan. 3. Bake for 15 to 18 minutes until the base turns golden around the edges. Prepare the filling while the crust cools. 4. In a food processor, pulse the cream cheese with ½ cup (100 g) of the sugar until smooth. Add the remaining 1 cup (200 g) of sugar, the flour, lemon zest and baking powder and blend. Add the lemon juice and eggs and blend until smooth, scraping down the sides of the processor once or twice. Pour the filling over the cooled crust. 5. Bake for 35 to 40 minutes, until the edges are set and just show signs of soufflé-ing a little, but the centre should still have a bit of a jiggle to it. Cool the squares to room temperature before chilling for at least 3 hours before slicing. The square can be kept refrigerated for up to 3 days Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #LemonSquares #Spring

Anna Makes The Best Banana Muffins! | ANNA'S OCCASIONS

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Anna Olson makes the best Banana Muffins! Subscribe for more video recipes: 🤍 Recipe Makes 12 jumbo or 18 regular muffins Prep Time: 15 minutes Cook Time: 30 minutes for jumbo, 20 minutes for regular muffins Ingredients Crunchy Streusel ½ cup (75 g) all-purpose flour 1/3 cup (70 g) granulated sugar ½ tsp ground cinnamon ¼ cup (60 g) unsalted butter, melted Muffins 2 large, very ripe bananas ½ cup (115 g) unsalted butter, melted (still warm is OK) ½ cup (100 g) granulated sugar ½ cup (100 g) packed light brown sugar 2 large eggs 1 tsp vanilla extract ½ cup (125 mL) buttermilk 1 2/3 cups (250 g) all-purpose flour 1 tsp baking powder ½ tsp baking soda ¼ tsp fine salt 1. Preheat the oven to 375°F (190°C). Line one 12-cup muffin tin with XL tulip paper liners or 2 pans with 18 regular liners. 2. For the crunchy streusel, stir the flour, sugar and cinnamon together in a small dish. Stir in the melted butter – the mixture may seem paste-like at first, but as it sits it will become crumbly. 3. Mash the bananas well in a large mixing bowl. Whisk in the melted butter, granulated sugar and brown sugar. Whisk in the eggs and the vanilla, followed by the buttermilk. Sift in the flour, baking powder, baking soda and salt and whisk just until smooth. 4. Scoop the batter into the muffin tins and crumble the streusel on top of each muffin. Bake for about 20 minutes for regular muffins and 30 minutes for the XL muffins. Cool the muffins for 10 minutes in the tin before removing to a rack to cool completely. The muffins will keep for up to 3 days in an airtight container. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #OhYum #AnnasOccasions #Brunch

Anna Makes a GIANT CINNAMON BUN! | ANNA'S OCCASIONS

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Anna Olson makes a Giant Cinnamon Bun! Subscribe for more video recipes: 🤍 Recipe Serves 12 (Makes one 9-inch/23 cm cinnamon bun) Prep Time: 25 minutes, plus rising Cook Time: 50 minutes Ingredients Rich Dough 3¾ cups (560 g) all-purpose flour 2 Tbsp (25 g) granulated sugar 2¼ tsp (1 pkg) instant dry yeast 1 tsp fine salt ½ cup (125 mL) hot water (hot from the tap) ½ cup (125 mL) cold 1% or 2% milk 2 large eggs, room temperature ½ cup (115 g) unsalted butter, room temperature, cut in pieces Filling ½ cup (115 g) unsalted butter, room temperature 1 cup (200 g) packed light brown sugar 1 Tbsp (6 g) ground cinnamon Glaze 1 cup (130 g) icing sugar 2 Tbsp (30 mL) 1% or 2% milk ½ tsp vanilla extract Directions 1. For the dough, measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should result in a liquid of about 115°F/46°C). Add the milk mixture and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Add the butter, a few pieces at a time, while the mixer is on. Increase the speed one level and continue to mix until the dough looks smooth (it will be very soft), about 6 minutes. 2. Transfer the dough to an ungreased bowl, cover with plastic wrap and let sit on the counter for an hour. Refrigerate overnight (6 to 24 hours) so the dough firms up. 3. For the filling, beat the butter by hand to smooth it out, then add the brown sugar and cinnamon, beating well. 4. Grease a 9-inch (23 cm) springform pan. Turn the dough out onto a lightly floured surface and roll into a 12 × 18-inch (30 × 45 cm) rectangle about ½ inch (1 cm) thick. Spread the brown sugar filling over the dough. 5. To make the giant spiral, cut the dough lengthwise into four strips. Start rolling up one of the strips from the short side. When you reach the end, overlap the end piece with the short end of the next strip of dough and continue rolling up into a spiral. Repeat with the last two pieces of dough—you should have a spiral about 7 inches (18 cm) across. Place this spiral into the pan and flatten the dough with the palm of your hand so that it almost reaches the edges of the pan. Cover the pan with a tea towel and let sit on the counter for about an hour, until the bun fills the pan—you will see that the centre pushes up a little when it rises. 6. Preheat the oven to 375°F (190°C). Bake the bun for about 50 minutes, until a rich golden brown. Cool the bun in the pan on a rack for 30 minutes, then remove from the pan before glazing. 7. For the glaze, whisk the icing sugar, milk and vanilla together until smooth. Use the whisk to drizzle the glaze over the giant cinnamon bun. Let the glaze set for 15 minutes before slicing into wedges to serve. The cinnamon bun is best enjoyed the day it is baked, but can be stored, well covered, on the counter for up to 2 days. It can also be sliced and toasted on low heat. TIP To dress up your cinnamon bun filling, feel free to sprinkle on 1 cup (150 g) raisins, 1 cup (100 g) walnut or pecan pieces, or even a grated apple over the cinnamon filling before rolling. From Baking Day with Anna Olson, Appetite by Random House, 2020 Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #CinnamonBun #OhYum

Incredible Confetti Birthday Cake for the Kids! | Anna's Occasions

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07.07.2021

An incredible confetti birthday cake for the kids is the exact dessert that will leave all of your birthday guest impressed and with smiles on their faces! Subscribe for more video recipes: 🤍 Recipe Makes one 3-layer 8-inch (20 cm) cake Serves 12 to 16 Prep Time: 50 minutes Cook Time: 45 minutes Ingredients Cake 2 2/3 cups (350 g) cake & pastry flour 1 ¾ cups (350 g) granulated sugar 1 Tbsp baking powder ½ tsp baking soda ½ tsp fine salt ¾ cup (175 g) unsalted butter, at room temperature and cut into pieces 1 ¼ cups (310 mL) buttermilk, at room temperature ½ cup (125 mL) vegetable oil 5 large egg whites, at room temperature 1 Tbsp vanilla extract ½ cup (125 mL) colourful sprinkles Boiled Milk Frosting (Ermine Frosting) & assembly 2 cups (500 mL) 2% milk 2/3 cup (100 g) all-purpose flour 2 cups (400 g) granulated sugar ½ tsp fine salt 2 cups (450 g) unsalted butter, just below room temperature (65°F/18°C) 2 tsp vanilla extract Food colouring gels Sprinkles, for décor Directions 1. Preheat the oven to 350°F (180°C). Lightly grease three 8-inch (20 cm) round cake pans. Line the bottom of each pan with parchment paper and dust the sides with flour, tapping out any excess. 2. Sift the flour, sugar, baking powder, baking soda and salt together into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and work in using electric beaters or the mixer on medium-low speed until no pieces of butter are visible, about 2 minutes. Whisk ¾ cup (176 mL) of the buttermilk and the oil together and add this to the flour, mixing at low speed until combined. Whisk the remaining ½ cup (125 mL) of the buttermilk with the egg whites and vanilla, add at once to the batter and mix again at low speed until combined. Increase the speed to medium-high and beat well for about 3 minutes, until the batter is fluffy and thick. Stir the sprinkles into the batter by hand. 3. Divide the batter evenly between the pans and spread the batter to level it. Bake the cakes for about 40 minutes, until a tester inserted in the centre of a cake comes out clean. Cool the cakes in their pans on a rack for about 20 minutes before turning out onto the racks to cool completely. Ideally, chill the cakes for at least 2 hours before assembling. 4. For the frosting whisk the milk and flour together in a medium saucepan over medium heat until it thickens and just begins to bubble, about 4 minutes. Whisk in the sugar and salt and continue whisking over medium heat until the mixture begins to bubble again, about 3 more minutes. Pour the paste (it will look like a very pale pudding) into a dish and let this cool, uncovered until room temperature, 68-70°F (20-21°C). 5. Check that your butter is just below room temperature (65°F/18°C). Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed until fluffy. Add the cooled milk paste in three additions, mixing well after each addition. Add the vanilla. Add food colouring to your liking and use the frosting immediately. 6. To assemble the cake, place one cake layer on a cake turntable or platter and top with a generous amount of frosting, spreading to level. Top this with the second cake layer and repeat spreading the frosting, topping with the final cake layer. Spread a generous amount of frosting on the top of the cake, coaxing it to hang over the edge. Spread frosting to cover the sides of the cake, and use an offset spatula to smooth out the frosting, joining it to the frosting overhanging from the top. 7. To decorate, use sprinkles to coat the sides of the cake and use any leftover frosting in a piping bag fitted with a decorative tip, to pipe decor on the top of the cake. TIPS If for some reason the frosting is not smooth, increase the speed and continue whipping – often the warmth generated by the friction of the beaters warms it a touch to allow the elements to blend smoothly. By its nature, the outside of the cake layers brown as it bakes. If you are seeking cake slices that showcase the white texture of the cake against the coloured frosting and sprinkles, you can trim away the browned cake on the outside. Chill the cakes for at least 2 hours and then use a serrated knife to shave away the brown cake as thinly as possible, and use a coarse rasp grater to shave away the brown from the round outside edge without compromising the round shape of the cake. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 #AnnasOccasions #BirthdayCake #HappyBirthday

Anna's Amazing Party Cake for a Crowd! | Anna's Occasions

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02.07.2021

A party cake for Independence Day will feed the whole family and leave plenty for leftovers! Subscribe for more video recipes: 🤍 Recipe Makes one 4-layer sheet cake (serves 48 for dessert or 84 as a treat) Prep Time: 30 minutes (plus cake batter), plus chilling Cook Time: 30 minutes Cake: 4 cups (800 g) granulated sugar 3 ½ cups (520 g) all-purpose flour 1 ½ cups (180 g) cocoa powder (Dutch process is ideal) 4 tsp baking soda 2 tsp baking powder 1 tsp fine salt 2 cups (500 mL) buttermilk 2 cups (500 mL) hot brewed coffee 1 cup (250 mL) vegetable oil 4 large eggs 2 tsp vanilla extract For Assembly: 1 recipe Cream Cheese Frosting (recipe follows) 1 cup (250 mL) strawberry or raspberry jam 1 recipe Swiss Buttercream (recipe follows) Sprinkles, fruit or décor, as you wish 1. Preheat the oven to 350°F (180°C). Line two 13 × 18-inch (33 × 45 cm) baking trays with parchment paper. 2. Sift the sugar, flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Add the buttermilk, coffee, oil, eggs and vanilla to the bowl and whisk vigorously by hand for about a minute, until smooth. Scrape the batter into the pans and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake completely in their pans, on a cooling rack. 3. The cake layers can be made a day ahead, wrapped individually and left on the counter before assembling, or they can be frozen for up to 3 months before thawing on the counter. 4. To assemble, cut each sheet of cake in half so that you have two 9 × 13-inch (23 × 33 cm) layers for each cake. Place the first chocolate layer on a cutting board or cake platter. Spread the top of this cake layer with an even layer of cream cheese frosting (using roughly a third of the frosting) and then loosely spoon and spread ½ cup (125 mL) of the jam on top. Place a second cake layer on top and repeat with the cream cheese frosting (but not the jam). Top with the third cake layer, frosting and the remaining ½ cup (125 mL) of the jam and the final layer of cake. Chill the cake for an hour before frosting. 2. Dollop a generous amount of Swiss buttercream on top of the cake and spread it so the cake is completely covered and the buttercream is level. Coax the frosting just over the edges of the cake—this will make it easier to get a clean edge to your cake when it meets with the frosting from the sides. Apply frosting to the sides of the cake, spreading it to meet the overhanging frosting from the top to make a precise edge. Use any remaining frosting to pipe details around the top edge, and decorate the top of the cake to suit the occasion Cream Cheese Frosting Gluten-free Egg-free Prep Time: 5 minutes 1 cup (225 g) unsalted butter, room temperature 12 oz (375 g) cream cheese, room temperature 4 cups (520 g) icing sugar, sifted 1½ tsp vanilla extract 1. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in two additions, beating first at low speed and then increasing to medium-high, scraping the bowl a few times and beating until fluffy, about 2 minutes. Beat in the vanilla. 2. This frosting is best used immediately. If making it ahead, cover and refrigerate the frosting but then let it soften on the counter for 30 minutes before using. Re-whip the frosting to make it smooth and spreadable. Swiss Buttercream This buttercream frosting is smooth, sweet and buttery and will hold every detailed swirl and swish of your spatula, as well as small and precisely piped details. It sets quite firmly when chilled, making your cake easy to transport, but melts on the tip of your tongue when you take a bite. Gluten-free Prep Time: 10 minutes Cook Time: 6 minutes 6 large egg whites, room temperature 1⅔ cups (340 g) granulated sugar 1⅔ cups (365 g) unsalted butter, room temperature 2 tsp pure vanilla extract 1. Place the egg whites and sugar in a metal bowl and set over a saucepan filled with 2 inches (5 cm) of gently simmering water. Whisk constantly (but not vigorously) until the mixture reaches 150°F (65°C) on a candy thermometer, about 6 minutes. 2. Use electric beaters or transfer the mixture to the bowl of a stand mixer fitted with the whip attachment and whip at high speed until the meringue has cooled to room temperature (it will hold a stiff peak by then). 3. With the mixer running at high speed, add the butter a few pieces at a time. At first the meringue will hold its volume, then the buttercream will deflate a little and become very creamy yet fluffy looking. Beat in the vanilla. Use immediately, or cover and chill or freeze for later use. 4. To use the frosting once it’s been chilled, let it come to room temperature on the counter. Re-whip the buttercream to make it fluffy and spreadable. #AnnaOccasions #PartyCake #OhYum

Berries and Cream Sponge Cake for a Sophisticated Birthday! | ANNA'S OCCASIONS

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19.01.2021

Berries and Cream Sponge Cake is the perfect dessert for a sophisticated birthday! Chef Anna Olson's fantastic new recipe will have you gushing for these wonderful and classic flavors that everyone will love! Subscribe for more video recipes: 🤍 Recipe Makes one 2-layer 9-inch (23 cm) cake (Serves 16) Prep Time: 25 minutes Cook Time: 35 minutes 1 cup (250 mL) 2% milk 6 Tbsp (90 g) unsalted butter 5 large eggs, warmed in their shells 2 cups (400 g) granulated sugar 2 tsp vanilla extract 2 cups (260 g) cake and pastry flour 2 tsp baking powder ½ tsp fine salt 1 recipe Whipped Cream Frosting (recipe follows) 3 to 4 cups (750 mL to 1 L) fresh mixed berries (such as raspberries, halved strawberries, blueberries, blackberries, pitted cherries or red and/or white currants) 1. Preheat the oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans. Line the bottom of each pan with parchment paper and dust the sides with flour, tapping out any excess. 2. Heat the milk and butter together over medium heat until the butter has melted. Keep this mixture warm over low heat while preparing the sponge. 3. Using electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, sugar and vanilla at high speed until the eggs are a pale butter-yellow colour and more than doubled in volume, about 5 minutes . In a separate bowl, sift the flour, baking powder and salt together. Add all at once to the eggs and combine at low speed. 4. Spoon about 1½ cups (375 mL) of the cake batter into a bowl and whisk in the hot milk (it will melt down the batter). Add this mixture all at once to the rest of the batter and whisk in by hand. Pour the batter into the pans and bake for about 30 minutes until the cakes spring back when gently pressed. Cool the cakes in their pans on a cooling rack before removing to assemble. 5. Place the first cake layer on a cake stand or platter and dollop half of the whipped cream frosting on top, spreading to level it. Top with about 1½ cups (375 mL) of the fresh fruit and gently rest the second cake layer on top. Spread the remaining frosting on top of the cake and arrange the remaining fruit on top. Chill the cake until ready to serve. 6. The cake layers can be made a day ahead and stored, wrapped, at room temperature. The cake should be assembled the day it is served. Whipped Cream Frosting This is the simplest of frostings. It’s excellent when you are short on time or intend to serve the cake with fresh fruit. Prep Time: 5 minutes 2 cups (500 mL) whipping cream ½ cup (65 g) icing sugar, sifted 2 Tbsp (9 g) instant skim milk powder 2 tsp vanilla extract or vanilla bean paste 1. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream at high speed until it starts to hold its shape. Add the icing sugar, skim milk powder and vanilla. Whip at low speed to work the icing sugar in and then increase the speed to high and continue to whip until the cream holds a peak when the beaters are lifted. 2. Use immediately or chill, covered, for up to 1 day, until ready to use. Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020 Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #SophisticatedBirthday #OhYum

Anna Olson makes Lemon Donuts for Spring! | Anna's Occasions

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Anna Olson makes Lemon Donuts for Spring! Follow along with recipes below! Subscribe for more video recipes: 🤍 Recipe Makes 18 Doughnuts Prep Time: Under 15 minutes Cook Time: 10 minutes Ingredients ¾ cup (150 g) granulated sugar finely grated zest of 1 lemon ¾ cup (175 mL) buttermilk ¼ cup (60 mL) vegetable oil 2 large eggs 1 tsp vanilla extract 1 ¼ cups (185 g) all-purpose flour ¼ cup (30 g) cornstarch 2 tsp baking powder ½ tsp fine salt For coating: ¾ cup (150 g) granulated sugar Finely grated zest of 1 lemon Directions 1. Preheat the oven to 400°F (200°C) and grease 2 baked doughnut pans (or use one in batches). 2. Whisk the sugar and lemon zest together in a large mixing bowl (to draw out the flavour in the zest). Whisk in the buttermilk, oil, eggs and vanilla. 3. In a separate bowl, sift the flour, cornstarch, baking powder and salt. Add this all at once to the liquid and whisk until well-combined (the batter will be fluid). 4. Transfer the batter to a pitcher and slowly pour the batter into each doughnut cup, filling ¾ full. Bake for 8 to 10 minutes until the doughnuts spring back to the touch, but there is no browning. Cool the doughnuts for 10 minutes in the pan and prepare the sugar for rolling as you wait. 5. For coating, whisk the sugar and lemon zest together. Tip the doughnuts out of the pan and, while still warm, roll them in the lemon sugar and set on a rack to finish cooling. The doughnuts are best enjoyed the day they are baked, but will keep in an airtight container for up to 2 days. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #OhYum #AnnasOccasions #Donuts

Anna's Occasions

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Anna's Occasions 13.5.2021 ( Thu ) Every Tuesday 7:30 Pm afn Channel

Anna's Tiramisu Cheesecake for a Classic Wedding | Anna's Occasions

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Anna Olson's tiramisu cheesecake for a classic wedding. Subscribe for more video recipes: 🤍 Recipe Makes one 9-inch (23 cm) cheesecake Serves 12 to 16 Prep Time: 25 minutes Cook Time: 55 minutes Ingredients Crust 1 ¼ cups (310 mL) ladyfinger biscuit crumbs (about 16 ladyfingers) ¼ cup (60 g) unsalted butter, melted Ganache ¼ cup (60 mL) whipping cream 2 Tbsp (30 g) unsalted butter 3 oz (90 g) dark baking/couverture chocolate, chopped 6 to 8 ladyfinger biscuits Cheesecake 3 pkg (250 g each) cream cheese, at room temperature 1 cup (200 g) granulated sugar 1 cup (250 g) mascarpone cheese ¼ cup (30 g) cornstarch ¼ cup (60 mL) espresso coffee, cooled 2 tsp vanilla extract 2 large eggs Topping 1 ¼ cups (310 mL) whipping cream 1 ½ Tbsp granulated sugar 1 Tbsp instant skim milk powder 1 tsp vanilla extract Cocoa powder, for dusting Directions 1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper. 2. Stir the ladyfinger crumbs and melted butter together to combine and then press this into the bottom of the prepared pan (using the back of a tablespoon makes this easy). Bake for 10 minutes and then cool on a rack while preparing the ganache. 3. Bring the cream and butter up to a full simmer in a small saucepan and pour this over the chocolate in a small bowl. Let this sit for a minute and then slowly stir the ganache until it is smooth. Pour this onto the baked crust and spread it to cover. Arrange the ladyfingers on top of the ganache, quite closely together - you can break some in half to make them fit, but there is no need to fill every bit of space. 4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until fluffy, scraping down the sides of the bowl once or twice. While beating, slowly pour in the sugar, stopping twice to scrape down the bowl. Add the mascarpone and, from this point on, mix the cheesecake on medium-low speed. Beat in the cornstarch followed by the espresso and vanilla. Beat in the eggs one at a time until combined. 5. Pour this into the pan and bake (still at 350°F/180°C) for about 45 minutes, until the outside edges of the cheesecake are set and start to rise a little, but the centre of the cheesecake will still have a jiggle to it. Cool the cheesecake on a rack for an hour and then run a palette knife around the inside edge of the cheesecake (this prevents any cracks from forming later). Cool the cheesecake to room temperature and then chill for at least 6 hours in its pan. 6. For the topping, whip the cream using electric beaters or in a stand mixer fitted with the whip attachment, until they hold a soft peak. Stir in the sugar, skim milk powder and vanilla. 7. Run a palette knife again around the inside edge of the springform pan and remove. Lift the cheesecake up carefully and peel away the parchment paper, setting the cheesecake onto your serving platter or cake stand. Spread or pipe the whipped cream to cover the entire surface of the cheesecake and dust it generously with cocoa powder. Chill uncovered until ready to serve. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #TiaramisuCake #OhYum

Anna's Best No Bake Cheesecake Recipe! | Anna's Occasions

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Anna Olson's best no bake cheesecake recipe, all part of the Anna's Occasions series! Subscribe for more video recipes: 🤍 Recipe Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake) Prep Time: 20 minutes, plus chilling Ingredients Crust 1½ cups (375 g) graham cracker crumbs or gluten-free cookie crumbs, or egg-free cookie crumbs ½ cup (115 g) unsalted butter, melted (see note) Cheesecake 1 cup (250 mL) whipping cream 24 oz (750 g) cream cheese, room temperature 1 cup (130 g) icing sugar ½ cup (125 mL) crème fraiche (see note) 1½ Tbsp (22 mL) fresh lemon juice 1 Tbsp (15 mL) vanilla extract or vanilla bean paste Fresh berries, for serving Blueberry Sauce 2 cups (500 mL) fresh blueberries ½ cup (100 g) granulated sugar 1 Tbsp (15 mL) lemon juice 1 Tbsp (15 mL) cornstarch Directions 1. Lightly grease a 9-inch (23 cm) springform pan and line the bottom and sides with parchment paper. 2. For the crust, combine the graham cracker (or gluten-free or egg-free) crumbs and melted butter and press firmly into the bottom of the pan. Chill for an hour, or freeze while preparing the filling. 3. For the cheesecake, using electric beaters or a stand mixer fitted with the whip attachment, whip the cream until it holds a soft peak. Chill until ready to use. 4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until light and fluffy, scraping down the sides of the bowl a few times. Add the icing sugar ¼ cup (32 g) at a time, beating well (start on slow and increase to medium) and scraping well after each addition. Beat in the crème fraîche, lemon juice and vanilla and beat until smooth. 5. Add the whipped cream to the cream cheese and fold in by hand. Pour the cheesecake filling (it will be pourable but will set up once chilled) over the chilled crust and refrigerate, uncovered, for at least 6 hours, ideally overnight. 6. For the blueberry sauce, bring the blueberries, sugar and lemon juice up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with 2 tablespoons (30 mL) of cold water and add this to the blueberries, stirring and returning to a simmer until the sauce has thickened and is glossy. Set aside to cool to room temperature and then chill completely. 7. Serve the cheesecake with a generous spoonful of blueberry sauce. The whole cheesecake will keep, uncovered, in the fridge for up to 3 days. Leftovers should be loosely covered and refrigerated. Notes Baking a graham crust helps to set it. This unbaked crust relies on the set of chilled butter to get it to stay in place and slice without crumbling, so more butter is needed in this recipe than for a baked graham crust. If you wish to reduce the butter, use ¼ cup (60 g), bake the crust for 10 minutes at 350°F (180°C) and cool completely before filling. Crème fraîche is a French style of rich sour cream that has the same fat content as (or more fat than) whipping cream. Unfortunately, fat is the reason you cannot use regular sour cream. Part of the reason this cheesecake sets on its own is that the lemon juice reacts with the fat in the crème fraîche and whipping cream, thickening it and creating a creamy but sliceable cheesecake. Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #Cheesecake #OhYum

Anna Olson Makes MIRROR GLAZE CAKE for Valentine's Day! | ANNA'S OCCASIONS

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12.02.2021

Anna Olson Makes MIRROR GLAZE CAKE for Valentine's Day! Subscribe for more video recipes: 🤍 Recipe: 🤍 Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #ValeninesDay #MirrorGlaze

Salted Caramel Layer Cake | ANNA'S OCCASIONS

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Subscribe: 🤍 Makes one 8-inch (20 cm) 3-layer cake Serves 12 to 16 Prep Time: 60 minutes Cook Time: 70 minutes Salted Caramel: ¼ cup (60 mL) water 2 cups (500 g) granulated sugar 1 tsp white vinegar or lemon juice 1 cup (250 mL) whipping cream ½ cup (115 g) unsalted butter, cut into pieces 2 tsp flaked sea salt Cake 2 cups (300 g) all-purpose flour ¾ cup (150 g) granulated sugar ½ tsp fine salt ¾ cup (150 g) packed dark brown sugar ½ cup (115 g) unsalted butter, at room temperature and cut into pieces 2/3 cup (160 mL) buttermilk 3 large eggs 2 tsp vanilla extract 1 Tbsp white vinegar 1 tsp baking soda Crumble 1 cup (150 g) all-purpose flour 1/3 cup (70 g) packed dark brown sugar ¼ cup (50 g) granulated sugar 6 Tbsp (90 g) unsalted butter, at room temperature and cut into pieces ½ tsp flaked sea salt Frosting 1 lb (500 g) unsalted butter, at room temperature 1 ½ pkgs (375 g) cream cheese, at room temperature 2 to 3 cups (260-390 g) icing sugar ¼ cup (60 mL) salted caramel sauce Directions 1. For the salted caramel, place the water and then the sugar and vinegar or lemon juice in a medium saucepan and bring this up to a full boil over high heat without stirring. Continue to boil the sugar, occasionally brushing down the sides of the pan with water (to prevent the sugar from crystallizing) until the sugar turns an even amber colour. Remove the pot from the heat and add the cream all at once, whisking to combine (watch out for steam – the caramel will bubble up, too). Add the butter a few pieces at a time, whisking until it melts in. Stir in the sea salt, cool to room temperature and then chill for at least 2 hours before using. The caramel will keep as long as the expiry date of the cream you used. 2. For the cake, preheat the oven to 350°F (180°C). Lightly grease three 8-inch (20 cm) baking pans. Line the bottoms with parchment paper and dust the sides of the pans with flour, tapping out any excess. 3. Sift the flour, granulated sugar and salt into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Stir in the brown sugar. Add the butter and using electric beaters or the mixer, blend at medium-low speed until bits of butter are no longer visible. 4. Whisk the buttermilk, eggs and vanilla together and add this all at once to the flour, blending at first on low speed until combined and then increase the speed to medium and beat until smooth and fluffy, about two minutes. Measure the vinegar into a bowl and add the baking soda (it will bubble up immediately). Add this quickly to the batter and stir in. Divide the batter between the 3 pans and spread to level. 5. Bake the cakes for 25-30 minutes, until a tester inserted in the centre of a cake comes out clean. Cool the cakes in their pans on a rack for 20 minutes and then turn them onto the rack to cool completely. 6. For the Crumble, keep the oven temperature at 350°F (180°C) and line a baking tray with parchment paper. 7. Stir together the flour, brown sugar, granulated sugar and salt in a bowl. Add the butter and cut in using a pastry blender or two butter knives until the butter is worked in and the mixture is crumbly. Spread this onto the baking tray and bake for about 30 minutes, stirring twice during baking, until the crumble is a rich golden brown. Cool the crumble on a rack to room temperature. 8. For the frosting, beat the butter and cream cheese together using electric beaters or a stand mixer fitted with the paddle attachment on medium speed, until smooth (scrape down the bowl a few times). Add 2 cups (260 g) of the icing sugar in 2 additions, beating well on medium speed after each addition and scraping down the bowl. If the frosting needs to be smoother and/or fluffier, add the remaining 1 cup (130 g) of icing sugar. Beat in the salted caramel sauce. The frosting can be used at room temperature or chilled slightly. 9. To assemble the cake, place a cake layer on a cake stand or cake turntable and spread an even layer of frosting on top, followed by a generous swirl of cooled caramel sauce (it can be warmed slightly to make it pourable/spreadable). Sprinkle an even layer of crumble over this and top with the second cake layer. Repeat with the frosting, caramel and crumble and top with the final cake layer and spread the frosting over the top and sides to cover it completely. If the frosting is soft, chill the cake for an hour before completing the décor. 10. You can use a cake comb to create a pattern on the side of the cake by holding it against the frosting as you spin the cake. Press the cookie crumble onto the side of the cake (only the bottom half). Pour some of the caramel sauce into a squeeze bottle and squeeze drips down the sides of the cake from the top edge. Arrange the remaining crumble on the top of the cake, stacked in the centre. Drizzle more caramel sauce over this and then chill for at least 2 hours before slicing to serve. #AnnasOccasions

CHOCOLATE CHIP COOKIE RECIPE 2.0 | ANNA'S OCCASIONS

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Anna Olson's Chocolate Chip Cookie recipe is world famous, and now it's getting an upgrade! Subscribe for more video recipes: 🤍 Recipe Makes about 2 dozen cookies Prep Time: 15 minutes Cook Time: 10 minutes Ingredients ¾ cup (175 g) unsalted butter 1 cup (200 g) packed light brown sugar ¼ cup (50 g) granulated sugar 2 Tbsp (30 mL) caramel sauce or dulce de leche 1 large egg, at room temperature 1 tsp (5 ml) vanilla extract 1 1/2 cups (225 g) all-purpose flour ¼ cup (25 g) regular rolled oats 1 Tbsp (7.5 g) cornstarch ½ tsp baking soda ½ tsp flaked sea salt, plus extra for sprinkling 1 cup (180 g) semisweet chocolate chips ½ cup (90 g) salted caramel chips Directions 1. Preheat the oven to 375°F (190°C) and line 2 baking trays with parchment paper. 2. Melt the butter in a saucepan over medium heat until the foaming subsides and you see brown bits form at the bottom, 3 to 4 minutes. Measure the brown and granulated sugars into a large mixing bowl and pour the butter (including the brown bits) and whisk to combine. Whisk in the caramel sauce (or dulce de leche). The mixture may not look smooth, but it will once the dry ingredients are added. 3. Switch to a spatula and stir in the egg and vanilla. Stir in the flour, oats, cornstarch, baking soda and ½ tsp salt until well-combined and then stir in the chocolate and salted caramel chips. Scoop the cookies onto the baking trays, leaving 2-inches (5 cm) between them. Flatten them with your palm and sprinkle lightly with sea salt. Bake for 8 to 10 minutes and give the trays a good smack on the oven door or counter before setting them on racks to cool. The cookies will keep up to 4 days in an airtight container. If not available, you can replace the salted caramel chips with regular chips or another flavour. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #Cookies #OhYum

Anna Olson's Besan Burfi Recipe for Spring! | Anna's Occasions

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Besan Burfi is a wonderful spring dessert, and Professional Baker Anna Olson is here to show you how to make it! Subscribe for more video recipes: 🤍 Makes one 9-inch (23 cm) square pan Cuts into 36 to 48 portions Prep Time: 40 minutes Cook Time: 40 minutes Ingredients 1 cup (225 g) ghee 2 1/3 cups (270 g) besan (gram flour, from brown chickpeas) or white chickpea flour 2 tsp ground cardamom 1/2 cup (125 mL) coconut milk (tinned) 4-5 threads saffron (optional, for colour) ½ cup (125 mL) water 2 cups (400 g) granulated sugar 1/3 cup (30 g) chopped roasted cashews, for décor ¼ cup (25 g) sweetened flaked coconut, for décor Directions 1. Lightly grease and line a 9-inch (23 cm) square pan with parchment paper so that the paper comes up the sides. 2. Melt the ghee in a large sauté pan over medium heat and add the chickpea flour. Stir this steadily with a wooden spoon for about 25 minutes (you can step away here and there, but don’t go too far), until the mixture turns the colour of pale peanut butter – you may need to reduce the heat to medium-low so that the flour doesn’t colour too quickly. As the mixture cooks, it will change in texture from thick and crumbly to thin and smooth. Add the ground cardamom after the first 15 minutes. 3. Have the coconut milk on hand and if you wish to add colour, drop the saffron threads into it and let this sit. Once the chickpea flour is cooked, remove the pan from the heat and whisk in the coconut milk – it will tighten up, but that is expected. 4. In a medium saucepan over high heat bring the water and sugar to a full rolling boil without stirring. Boil the sugar until it reaches 242°F (117°C), about a minute from when it begins to boil, and then remove this from the heat. 5. Slowly pour the hot sugar into the chickpea mixture while constantly whisking, until evenly combined. Pour this into the prepared pan and spread it into the corners. Sprinkle the top of the burfi with cashews and coconut, let cool to room temperature and then chill for at least 2 hours before slicing into small squares. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #BesanBurfi #OhYum

Chocolate Truffle Layer Cake | ANNA'S OCCASIONS

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Chocolate Truffle Layer Cake! Anna Olson! YAY! Subscribe for more video recipes: 🤍 Recipe Makes one 8-inch (20 cm), 3-layer cake Servings: 12 to 16 Prep Time: 40 minutes Cook Time: 55 minutes Ingredients Cake ¾ cup (175 ml) hot coffee 3 oz (90 g) dark baking/couverture chocolate, chopped 2 cups (300 g) all-purpose flour ¾ cup (150 g) granulated sugar ½ cup (60 g) Dutch process cocoa (or black cocoa) powder 1 tsp baking soda ¾ tsp baking powder ½ tsp fine salt ¾ cup (150 g) packed light brown sugar ¾ cup (175 g) unsalted butter, at room temperature and cut into pieces ¼ cup (60 ml) vegetable oil ¾ cup (175 ml) 2% milk 4 large eggs 2 large egg yolks 1 tsp vanilla extract Creamy Truffle Filling ¾ cup (175 ml) 2% milk ¾ cup (175 ml) water 6 Tbsp (45 g) Dutch process cocoa (or black cocoa) powder 2/3 cup (140 g) granulated sugar 3 large egg yolks ¼ cup (30 g) cornstarch 3 oz (90 g) dark baking/couverture chocolate, chopped 3 Tbsp (45 g) unsalted butter, cut into pieces Ganache Topping & Assembly 6 oz (180 g) dark baking/couverture chocolate, chopped ½ cup (125 ml) whipping cream 2 Tbsp (30 g) unsalted butter Gold flake, for décor (optional) Directions 1. Preheat the oven to 350°F (180°C). Lightly grease three 8-inch (20 cm) cake pans. Line the bottoms with parchment paper and dust the sides with flour, tapping out any excess. 2. Pour the hot coffee over the chocolate in a small bowl. Let this sit for a minute and then whisk until the mixture is smooth. You can work with this while still warm. 3. Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Stir in the brown sugar. Add the diced butter and oil, working them in using electric beaters or the mixer on medium speed, until large pieces of butter are no longer visible, about 3 minutes. 4. Whisk the milk, eggs, egg yolk and vanilla together and add this all at once to the flour mixture and mix on low speed until combined and then increase the speed to medium, beating until smooth and thick, about a minute. Add the melted chocolate and mix again on medium speed until smooth, about 2 minutes. Divide the batter between the pans and spread to level them, giving the pans a tap to knock out any air bubbles. Bake the cakes for 30 to 35 minutes, until a tester inserted in the centre of a cake comes out clean. Cool the cakes in their pans on a rack for 15 minutes, then turn them out onto the rack to cool completely. 5. For the creamy filling, whisk ½ cup (125 mL) each of the milk and water with the cocoa powder and 1/3 cup (70 g) of the sugar in a medium saucepan and then bring it to a simmer over medium heat. While the milk heats, whisk the remaining ¼ cup (60 mL) each of milk and water with the remaining ⅓ cup (70 g) sugar, egg yolks and cornstarch in a medium bowl. In a separate, larger bowl, place the chocolate and butter. 6. Once the milk comes up to a simmer, slowly pour this into egg mixture while whisking and then add the combined mixture back to the pot. Continue whisking over medium heat until the filling thickens, looks glossy and just begins to bubble and then scrape this into the bowl with the butter and chocolate, whisking until both are melted. Stir in the vanilla. Place a cover directly on the surface of the filling, cool for an hour on the counter and then chill for at least 4 hours before using. 7. For the ganache topping, place the chopped chocolate in a mixing bowl. Heat the cream and butter over medium heat until it comes to a simmer, pour it over the chocolate and let this sit for a minute. Slowly whisk or stir the ganache until it is smooth. Let this cool for 30 minutes and then chill for another 30 minutes until spreadable (this can also be made ahead, chilled and reheated over low heat to soften). 8. To assemble, place a cake layer on a cake stand or cake wheel. Spread a generous quarter of the creamy filling evenly over the cake and top with a second cake. Spread another quarter of the filling over this cake and then top with the third cake layer. Spread most of the remaining filling over the top, making it as level as possible, and use any remaining filling to spread a sheer coating on the side of the cake. If the ganache is still too fluid to set, chill the cake until ready. 9. Spread the ganache over the top of the cake and coax it over the top edge. Spread this overhanging ganache over the side of the cake (it does not have to fully coat the side of the cake). Spin the cake as you use an offset spatula to coax the ganache above the top edge of the cake, creating a ruffled seam about a 1/2-inch (12 mm) above the top of the cake, while the top and sides of the cake are smooth. If decorating with gold flake, use tweezers to place a few flakes on the top of the cake and chill, uncovered, until ready to serve. #ChocolateCake #OhYum #AnnasOccasions

Royal Icing Sugar Cookies for a Classic Wedding! | Anna's Occasions

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Royal Icing sugar cookies for a Classic Wedding! Subscribe for more video recipes: 🤍 Recipe Makes 3 to 4 dozen cookies Prep Time: 75 minutes (including decorating), plus chilling Cook Time: 14 minutes, plus setting and air-drying Ingredients 1 cup (225 g) unsalted butter, cut into pieces and at room temperature 1 cup (130 g) icing sugar, sifted 2 large egg yolks 2 tsp (10 mL) vanilla bean paste 2 1/2 cups (375 g) all-purpose flour 1/2 tsp (2.5 g) fine sea salt 1 recipe Royal Icing (recipe follows) Decorator’s sugar, dragées and other edible décor, for decorating Directions 1. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar. Starting on low speed, work in the sugar, and then increase the speed to medium-high and beat until fluffy, about 2 minutes. 2. Beat in the egg yolks and vanilla. Add the flour and salt and beat just until the dough comes together. Shape the dough into 2 discs, wrap in plastic and chill for at least 2 hours. 3. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper. 4. On a lightly floured surface, knead 1 disc of dough a little to soften it and then roll it out to just under 1/4 inch (6 mm) thick. 5. Use a 2- or 3-inch (5 or 7.5 cm) cookie cutter to cut out cookies. Arrange on the baking trays, 1 inch (25 mm) apart. Repeat with the second disc of dough, re-rolling any scraps as needed. 6. Bake the cookies for 12 to 14 minutes, or until slightly golden at the edges. Transfer to a wire rack to cool. 7. Prepare the royal icing for flooding or piping. Decorate the cookies as you wish, sprinkling with decorator’s sugar or adding dragées or other edible décor. Allow 4 to 6 hours for the icing to dry. You can store these baked cookies, iced or plain, for 10 days in an airtight container at room temperature. They actually will keep for longer (about 1 month), if they are completely covered with royal icing. You can freeze undecorated baked cookies for up to 3 months. (Do not freeze decorated cookies as the icing may crack.) Thaw the cookies to room temperature before decorating. Royal Icing Ingredients 4 cups (520 g) icing sugar, sifted 3 Tbsp (14 g) meringue powder 6 Tbsp (90 mL) warm water Food colour paste (optional) Directions 1. Place the icing sugar, meringue powder and water in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the icing sugar is incorporated. Increase the speed to medium and beat until the icing comes together and is fluffy, about 5 minutes. 2. To make a “flood” style of icing that spreads over the surface of the cookie, add just a little more water until it spreads on its own but completely covers the cookie (thicker than glaze). You can always add more water or icing sugar, as needed. Add food colour paste in small amounts, as desired. 8. Spoon the icing into a piping bag fitted with a small plain tip. Pipe an outline on the cookie and then fill it in with icing, or pipe dots and use a toothpick to swirl the colours. Allow 4 to 6 hours for the icing to dry. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #SugarCookies #OhYum

A Tres Leches Cake, Perfect for a Crowd! | Anna's Occasions

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A Tres Leches Cake that is perfect for a crowd! If you need to make dessert for a lot of people, this is the recipe for you! Subscribe for more video recipes: 🤍 Makes 1 9-x-13-inch (23-x-33 cm) cake Serves 16 to 20 Prep Time: 30 minutes Cook Time: 50 minutes Cake ½ cup (115 g) unsalted butter 1 cup (250 mL) 2% milk 4 eggs at room temperature 2 cups (400 g) granulated sugar 2 tsp vanilla extract 2 cups (300 g) all-purpose flour 2 tsp baking powder ½ tsp salt ¼ tsp ground nutmeg Milk Mixture 1 300 mL tin sweetened condensed milk 1 354 mL tin evaporated milk 3/4 cup (175 mL) whipping cream 1 tsp vanilla extract Topping 2 ½ cups (625 mL) whipping cream ¼ cup (32 g) icing sugar 2 Tbsp instant skim milk powder 2 tsp vanilla extract 1 cup (100 g) sweetened shredded coconut, lightly toasted (optional) Directions 1. Preheat the oven to 325 °F (160°C). Grease a 9-x-13-inch (23-x-33 cm) baking pan and dust the bottom and sides with flour, tapping out any excess flour. 2. For the cake, heat the butter and milk over low heat until the butter has melted. Set the mixture aside to cool slightly. 3. Whip the eggs, sugar and vanilla on high speed using electric beaters or a mixer fitted with the whip attachment until the eggs are doubled in volume, 3 to 4 minutes. Sift the flour, baking powder, salt and nutmeg. Fold half of the flour mixture into the whipped eggs, then add all of the butter mixture, then fold in the remaining flour mixture. Scrape the batter into the prepared pan. 4. Bake the cake for about 40 minutes, until a tester inserted in the centre of the cake comes out clean. 5. While the cake is baking, prepare the milk mixture. Stir the condensed milk, evaporated milk, whipping cream and vanilla together. After the cake has come out of the oven and cooled for 10 minutes, poke holes in the cake using a bamboo skewer and slowly pour the milk mixture over the entire surface of the cake (the cake will absorb all the moisture and swell up). Cool the cake to room temperature and then chill then cake for at least 3 hours. 6. For the topping, whip the cream until the cream holds a soft peak. Stir in the icing sugar, skim milk powder and vanilla and then spread or pipe the cream over the surface of the cake. Garnish the top of the cake with toasted coconut (if using) and keep the cake chilled until ready to serve. The cake must be stored and sliced directly from the pan. The cake will keep, refrigerated, for up to 5 days. If baking the cake in a ceramic or porcelain dish, for presentation, you may need to add 10-15 minutes to the bake time (ceramic takes longer to heat up than metal or glass). Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #TresLeches #OhYum

Described Video | Tiramisu Classic Wedding | Anna's Occasions

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Anna Olson's tiramisu cheesecake for a classic wedding. This video is presented with described video for the visually impaired. Subscribe for more video recipes: 🤍 Recipe Makes one 9-inch (23 cm) cheesecake Serves 12 to 16 Prep Time: 25 minutes Cook Time: 55 minutes Ingredients Crust 1 ¼ cups (310 mL) ladyfinger biscuit crumbs (about 16 ladyfingers) ¼ cup (60 g) unsalted butter, melted Ganache ¼ cup (60 mL) whipping cream 2 Tbsp (30 g) unsalted butter 3 oz (90 g) dark baking/couverture chocolate, chopped 6 to 8 ladyfinger biscuits Cheesecake 3 pkg (250 g each) cream cheese, at room temperature 1 cup (200 g) granulated sugar 1 cup (250 g) mascarpone cheese ¼ cup (30 g) cornstarch ¼ cup (60 mL) espresso coffee, cooled 2 tsp vanilla extract 2 large eggs Topping 1 ¼ cups (310 mL) whipping cream 1 ½ Tbsp granulated sugar 1 Tbsp instant skim milk powder 1 tsp vanilla extract Cocoa powder, for dusting Directions 1. Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper. 2. Stir the ladyfinger crumbs and melted butter together to combine and then press this into the bottom of the prepared pan (using the back of a tablespoon makes this easy). Bake for 10 minutes and then cool on a rack while preparing the ganache. 3. Bring the cream and butter up to a full simmer in a small saucepan and pour this over the chocolate in a small bowl. Let this sit for a minute and then slowly stir the ganache until it is smooth. Pour this onto the baked crust and spread it to cover. Arrange the ladyfingers on top of the ganache, quite closely together - you can break some in half to make them fit, but there is no need to fill every bit of space. 4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until fluffy, scraping down the sides of the bowl once or twice. While beating, slowly pour in the sugar, stopping twice to scrape down the bowl. Add the mascarpone and, from this point on, mix the cheesecake on medium-low speed. Beat in the cornstarch followed by the espresso and vanilla. Beat in the eggs one at a time until combined. 5. Pour this into the pan and bake (still at 350°F/180°C) for about 45 minutes, until the outside edges of the cheesecake are set and start to rise a little, but the centre of the cheesecake will still have a jiggle to it. Cool the cheesecake on a rack for an hour and then run a palette knife around the inside edge of the cheesecake (this prevents any cracks from forming later). Cool the cheesecake to room temperature and then chill for at least 6 hours in its pan. 6. For the topping, whip the cream using electric beaters or in a stand mixer fitted with the whip attachment, until they hold a soft peak. Stir in the sugar, skim milk powder and vanilla. 7. Run a palette knife again around the inside edge of the springform pan and remove. Lift the cheesecake up carefully and peel away the parchment paper, setting the cheesecake onto your serving platter or cake stand. Spread or pipe the whipped cream to cover the entire surface of the cheesecake and dust it generously with cocoa powder. Chill uncovered until ready to serve. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #TiaramisuCake #DescribedVideo

Pink Lemonade Cupcakes for Casual Wedding! | Anna's Occasions

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Pink Lemonade Cupcakes are the perfect dessert for a casual wedding. Professional Baker Anna Olson will show you how to make these delicious treats! Subscribe for more video recipes: 🤍 Recipe Makes 15 cupcakes Prep Time: 40 minutes Cook Time: 18 minutes Ingredients Cupcakes 1 ½ cups (225 g) all-purpose flour 2/3 cup (140 g) granulated sugar 2 tsp baking powder ½ tsp baking soda Finely grated zest of 1 lemon ½ cup (125 mL) vegetable oil ½ cup (125 mL) buttermilk 2 large eggs 1 large egg yolk 2 Tbsp fresh lemon juice 1 tsp vanilla extract Pink food colouring gel Frosting 1 ½ cups (340 g) unsalted butter, room temperature 6 cups (780 g) icing sugar Finely grated zest of 1 lemon ½ tsp fine salt ¼ cup (60 mL) whipping cream 3 Tbsp (45 mL) fresh lemon juice 1 Tbsp vanilla extract Pink & yellow food colouring gels Pink or yellow sprinkles or candies, for décor Directions 1. Preheat the oven to 350°F (180°C). Line two 12-cup muffin pans with 15 pink paper or foil liners. 2. Sift the flour, sugar, baking powder and baking soda into a large mixing bowl. Add the lemon zest and whisk in, to draw out the lemon flavour. 3. In a separate bowl, whisk the oil, buttermilk, eggs, egg yolk, lemon juice and vanilla together. Add this all at once to the flour and whisk vigorously by hand until the mixture is smooth and thickened, about 2 minutes. 4. Scoop the batter into the muffin tin, filling then about 2/3 full. Bake for 15 to 18 minutes, until they spring back when gently pressed. Cool the cupcakes in their tin on a rack for 15 minutes, before removing to cool completely. 5. For the frosting, use electric beaters or a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until fluffy. Add half of the icing sugar and beat, starting at low speed and then increasing to high, stopping to scrape the bowl once or twice. Add the remaining icing sugar, lemon zest and salt, and beat again at low speed and then increase to high, scraping the bowl once or twice. Add the cream, lemon juice and vanilla and beat at low speed and then increase to high. Beat for 3 to 4 minutes until fluffy and light and to build structure so your frosting will hold its shape. 6. Divide the frosting between 3 bowls. Stir pink food colouring into one bowl, yellow into a second and leave the third white. Spoon each of the frosting into their own, separate small piping bag (no tip needed). Lay out a square of plastic wrap. Snip a ¾-inch (1.7 cm) opening at the end of each piping bag and pipe a wide strip of each colour frosting, side-by-side, the full length of the plastic wrap at the centre . Repeat this one more time, so that the frosting ‘ribbons’ are 6 in a row, or alternating colours. Have ready a large piping bag fitted with a large star tip. Roll up the plastic wrap so that the ribbons of frosting retain their shape and carefully lift this and place it into the large piping bag, with an open end of the plastic inserted towards the tip. Leave the plastic wrap in the piping bag. 7. Pipe large spirals of the frosting onto each cupcake – you will see that you get a colourful rainbow swirl of frosting. Top each cupcake with sprinkles or candies and enjoy. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #Cupcakes #OhYum

Incredible Classic Wedding Cake Recipe! | Anna's Occasions

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04.06.2021

Anna Olson shows you how to make a classic wedding cake that will be as stunning as the bride! Subscribe for more video recipes: 🤍 Recipe Link: 🤍 Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #WeddingCake #OhYum

Brilliant Birthday Cupcakes For The Kids! | Anna's Occasions

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These brilliant Birthday Cupcakes for the kids will put a smile on every face at your next birthday! Subscribe for more video recipes: 🤍 Recipes Makes 12 cupcakes Prep Time: 10 minutes, plus cooling Cook Time: 25 minutes Ingredients Chocolate Cupcakes: 1 cup (150 g) all-purpose flour ¾ cup (150 g) granulated sugar ½ cup (60 g) Dutch process cocoa powder 2 tsp baking powder ½ tsp fine salt ½ cup (125 mL) full-fat sour cream ½ cup (125 mL) vegetable oil 3 large eggs 1 tsp vanilla extract Vanilla Frosting: 1 cup (225 g) unsalted butter, room temperature 4 cups (520 g) icing sugar ¼ tsp fine salt 2 Tbsp (30 mL) 2% milk 2 tsp vanilla extract Directions 1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper or foil liners. 2. For the cupcakes, sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl. In a separate bowl, whisk the sour cream, oil, eggs and vanilla together. Add these wet ingredients all at once to the flour and whisk well by hand for a minute, until smooth. Use a scoop to divide the batter between the cups. Bake the cupcakes for about 25 minutes, until they spring back when gently pressed on top. 3. Cool the cupcakes in the tin on a cooling rack for 15 minutes before removing from the tin to cool completely before frosting. Unfrosted, the cupcakes can be stored in an airtight container at room temperature for a day, or frozen for up to 3 months. Frosted cupcakes will keep in a sealed container in the fridge for up to 2 days, but freezing is not recommended. 4. For Vanilla Frosting, using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until fluffy. Add half of the icing sugar and beat, starting at low speed and then increasing to high, stopping to scrape the bowl once or twice. Add the remaining icing sugar and salt, and beat again at low speed and then increase to high, again, scraping the bowl once or twice. Add the milk and vanilla and beat at low speed and then increase to high. Beat for 3 to 4 minutes until fluffy and light and to build structure so your frosting will hold its shape. Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #Cupcakes #HappyBirthday

Chocolate Chip Cookie Birthday Cake for the Kids! | Anna's Occasions

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07.07.2021

A chocolate chip cookie birthday cake that will be the crowning achievement of any birthday party! You have to make this cake! Subscribe for more video recipes: 🤍 Recipe Makes one 8-inch (20 cm) 3-layer cake Serves 12 to 16 Prep Time: 90 minutes Cook Time: 60 minutes Ingredients Chocolate Chip Cake 3 cups (390 g) cake & pastry flour 1 cup (200 g) granulated sugar ½ tsp baking powder ½ tsp baking soda ½ tsp fine salt 2 cups (400 g) packed light brown sugar 1 cup (225 g) unsalted butter, at room temperature and cut into pieces 6 large eggs, at room temperature 1 cup (250 mL) full-fat sour cream 2 tsp vanilla extract 1 ½ cups (270 g) mini chocolate chips Fudge Sauce Filling 1 cup (250 mL)whipping cream ½ cup (120 g) Dutch process cocoa powder ½ cup (100 g) granulated sugar ¼ cup (50 g) packed light brown sugar ¼ cup (60 mL) white corn syrup 6 oz (180 g) dark baking/couverture chocolate, chopped ¼ cup (60 g) unsalted butter 1 tsp vanilla extract ½ tsp fine salt Brown Sugar Swiss Buttercream 6 large egg whites 1 cup (200 g) packed light brown sugar 2/3 cup (140 g) granulated sugar 1 2/3 cups (365 g) unsalted butter, at room temperature and cut into pieces 2 tsp vanilla extract For décor Brown food colouring gel 12 baked, small salted caramel chocolate chip cookies, for décor Directions 1. Preheat the oven to 325°F (160°C). Lightly grease three 8-inch (20 cm) round cake pans. Line the bottoms with parchment paper and dust the sides with flour, tapping out any excess. 2. Sift the flour, granulated sugar, baking powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Stir in the brown sugar. Add the butter and using electric beaters or the mixer at medium-low speed, work in the butter until bits of butter are no longer visible. Whisk the eggs, sour cream and vanilla together and add this all at once to the flour, mixing until blended at low speed and then increasing the speed to medium, to beat until smooth and fluffy, about 2 minutes. Stir in the chocolate chips by hand. Divide the batter between the pans and spread to level it. 3. Bake the cakes for about 45 minutes, until a tester inserted in the centre of a cake comes out clean. Cool the cakes in their pans on a rack for 20 minutes and then turn them out to cool completely. 4. For the fudge sauce filling, bring the cream, cocoa powder, brown sugar, granulated sugar and cornstarch up to a simmer over medium heat, whisking often, until smooth. Stir in the chocolate and butter and return to a simmer while whisking constantly. Stir in the vanilla and salt and remove from the heat. Cool to room temperature and then chill for at least 4 hours before using. 5. For the buttercream, place the egg whites, brown sugar and granulated sugar in a metal bowl and set over a saucepan filled with 2 inches (5 cm) of gently simmering water. Whisk constantly (but not vigorously) until the mixture reaches 150°F (65°C) on a candy thermometer, about 6 minutes. 6. Use electric beaters or transfer the mixture to the bowl of a stand mixer fitted with the whip attachment and whip at high speed until the meringue has cooled to room temperature (it will hold a stiff peak by then). 7. With the mixer running at high speed, add the butter a few pieces at a time. At first, the meringue will hold its volume, then the buttercream will deflate a little and become very creamy yet fluffy looking. Beat in the vanilla. Use immediately, or cover and chill or freeze for later use. Just let it come to room temperature on the counter and rewhip the buttercream to make it fluffy and spreadable. 8. To assemble the cake, place a cake layer on a cake stand or cake turntable. Spread the top of the cake with an even layer of the chilled fudge sauce filling. Top this with the second cake layer and repeat with the fudge sauce frosting. Place the third cake layer on top and cover the top and sides of the cake with the buttercream, spreading to level it as much as possible. If possible, chill the cake for 2 hours before completing the decor. 9. To decorate, divide the remaining buttercream between two bowls and tint with brown food colouring in two shades. Place each buttercream into a piping bag fitted with a different size/shape of star tip. Spoon the remaining fudge sauce filling to a third piping bag with a different star tip. Pipe rosettes of all 3 colours and tips on the cake, in scatterings around the top and sides of the cake. Arrange the small chocolate chip cookies around the cake, and then chill until ready to serve. Ideally, pull the cake from the fridge an hour before slicing. Shop Anna Olson Cookbooks: 🤍 #AnnasOccasions #BirthdayCake #HappyBirthday

Described Video | Tres Letches Cake for Family Celebration | Anna's Occasions

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A Tres Leches Cake that is perfect for a crowd! If you need to make dessert for a lot of people, this is the recipe for you! This video is presented in described video for the visually impaired. Subscribe for more video recipes: 🤍 Makes 1 9-x-13-inch (23-x-33 cm) cake Serves 16 to 20 Prep Time: 30 minutes Cook Time: 50 minutes Cake ½ cup (115 g) unsalted butter 1 cup (250 mL) 2% milk 4 eggs at room temperature 2 cups (400 g) granulated sugar 2 tsp vanilla extract 2 cups (300 g) all-purpose flour 2 tsp baking powder ½ tsp salt ¼ tsp ground nutmeg Milk Mixture 1 300 mL tin sweetened condensed milk 1 354 mL tin evaporated milk 3/4 cup (175 mL) whipping cream 1 tsp vanilla extract Topping 2 ½ cups (625 mL) whipping cream ¼ cup (32 g) icing sugar 2 Tbsp instant skim milk powder 2 tsp vanilla extract 1 cup (100 g) sweetened shredded coconut, lightly toasted (optional) Directions 1. Preheat the oven to 325 °F (160°C). Grease a 9-x-13-inch (23-x-33 cm) baking pan and dust the bottom and sides with flour, tapping out any excess flour. 2. For the cake, heat the butter and milk over low heat until the butter has melted. Set the mixture aside to cool slightly. 3. Whip the eggs, sugar and vanilla on high speed using electric beaters or a mixer fitted with the whip attachment until the eggs are doubled in volume, 3 to 4 minutes. Sift the flour, baking powder, salt and nutmeg. Fold half of the flour mixture into the whipped eggs, then add all of the butter mixture, then fold in the remaining flour mixture. Scrape the batter into the prepared pan. 4. Bake the cake for about 40 minutes, until a tester inserted in the centre of the cake comes out clean. 5. While the cake is baking, prepare the milk mixture. Stir the condensed milk, evaporated milk, whipping cream and vanilla together. After the cake has come out of the oven and cooled for 10 minutes, poke holes in the cake using a bamboo skewer and slowly pour the milk mixture over the entire surface of the cake (the cake will absorb all the moisture and swell up). Cool the cake to room temperature and then chill then cake for at least 3 hours. 6. For the topping, whip the cream until the cream holds a soft peak. Stir in the icing sugar, skim milk powder and vanilla and then spread or pipe the cream over the surface of the cake. Garnish the top of the cake with toasted coconut (if using) and keep the cake chilled until ready to serve. The cake must be stored and sliced directly from the pan. The cake will keep, refrigerated, for up to 5 days. If baking the cake in a ceramic or porcelain dish, for presentation, you may need to add 10-15 minutes to the bake time (ceramic takes longer to heat up than metal or glass). Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #TresLeches #DescribedVideo

DESCRIBED VIDEO | Cookies for Classic Wedding | Anna's Occasions

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Royal Icing sugar cookies for a Classic Wedding! This video is presented in described video for the hearing impaired. Subscribe for more video recipes: 🤍 Recipe Makes 3 to 4 dozen cookies Prep Time: 75 minutes (including decorating), plus chilling Cook Time: 14 minutes, plus setting and air-drying Ingredients 1 cup (225 g) unsalted butter, cut into pieces and at room temperature 1 cup (130 g) icing sugar, sifted 2 large egg yolks 2 tsp (10 mL) vanilla bean paste 2 1/2 cups (375 g) all-purpose flour 1/2 tsp (2.5 g) fine sea salt 1 recipe Royal Icing (recipe follows) Decorator’s sugar, dragées and other edible décor, for decorating Directions 1. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the icing sugar. Starting on low speed, work in the sugar, and then increase the speed to medium-high and beat until fluffy, about 2 minutes. 2. Beat in the egg yolks and vanilla. Add the flour and salt and beat just until the dough comes together. Shape the dough into 2 discs, wrap in plastic and chill for at least 2 hours. 3. Preheat the oven to 325°F (160°C) and line 2 baking trays with parchment paper. 4. On a lightly floured surface, knead 1 disc of dough a little to soften it and then roll it out to just under 1/4 inch (6 mm) thick. 5. Use a 2- or 3-inch (5 or 7.5 cm) cookie cutter to cut out cookies. Arrange on the baking trays, 1 inch (25 mm) apart. Repeat with the second disc of dough, re-rolling any scraps as needed. 6. Bake the cookies for 12 to 14 minutes, or until slightly golden at the edges. Transfer to a wire rack to cool. 7. Prepare the royal icing for flooding or piping. Decorate the cookies as you wish, sprinkling with decorator’s sugar or adding dragées or other edible décor. Allow 4 to 6 hours for the icing to dry. You can store these baked cookies, iced or plain, for 10 days in an airtight container at room temperature. They actually will keep for longer (about 1 month), if they are completely covered with royal icing. You can freeze undecorated baked cookies for up to 3 months. (Do not freeze decorated cookies as the icing may crack.) Thaw the cookies to room temperature before decorating. Royal Icing Ingredients 4 cups (520 g) icing sugar, sifted 3 Tbsp (14 g) meringue powder 6 Tbsp (90 mL) warm water Food colour paste (optional) Directions 1. Place the icing sugar, meringue powder and water in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the icing sugar is incorporated. Increase the speed to medium and beat until the icing comes together and is fluffy, about 5 minutes. 2. To make a “flood” style of icing that spreads over the surface of the cookie, add just a little more water until it spreads on its own but completely covers the cookie (thicker than glaze). You can always add more water or icing sugar, as needed. Add food colour paste in small amounts, as desired. 8. Spoon the icing into a piping bag fitted with a small plain tip. Pipe an outline on the cookie and then fill it in with icing, or pipe dots and use a toothpick to swirl the colours. Allow 4 to 6 hours for the icing to dry. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #SugarCookies #OhYum

Anna Olson Makes DAIFUKU for Valentine's Day! | ANNA'S OCCASIONS

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Anna Olson makes Daifuku for Valentine's Day! Subscribe for more video recipes: 🤍 Recipe Makes 9 to 12 mochi Prep Time: 20 minutes Cook Time: 25 minutes Ingredients ¾ cup (120 g) sweet rice flour (available at Asian groceries) ¾ cup (175 mL) water ½ cup (100 g) granulated sugar pink food colouring gel or paste Corn starch or potato starch, for dusting ½ cup (125 g) smooth sweetened red bean paste (available at Asian groceries) 2 Tbsp crushed, freeze-dried strawberries Directions 1. Stir the rice flour and water together in a bowl until combined. Place the bowl in a bamboo steamer over a pot of gently simmering water, or rest the bowl in a colander that is in a large pot of gently simmering water. Wrap the lid in a tea towel to prevent water from dripping onto the dough, and steam for 20 minutes, stirring the dough halfway. 2. Transfer the dough to a saucepan and stir in the sugar, stirring over medium-low heat until the sugar has dissolved and the dough is pliable, 3 to 5 minutes. Stir in pink food colouring as desired. 3. Dust a 9-x-13-inch pan with cornstarch/potato starch. Dust a worksurface with the starch and sprinkle a dusting of starch on top of the dough and let this cool for a minute or two, until you can touch it with starchy fingers without it sticking. Rub your rolling pin with starch and gently roll out the dough until it is ¼-inch (6 mm) thick in a rectangle shape (it does not have to fill the pan.) Lift the dough carefully and place it in the pan. Chill for at least half an hour before filling. 4. For the filling, stir the red bean paste and freeze-dried strawberries together. Turn the dough out onto a clean worksurface (it’s not fragile at this point) and dust off any excess starch. Use a 2 ½-inch (7.5 cm) round cookie cutter to cut out as many circles as you can. The scraps of dough cannot be re-rolled, but they can be re-warmed (microwave) and reset again, if you wish. 5. Use a small scoop or 2 teaspoons to scoop small amounts (just under 1 Tbsp/15 mL) of filling into the centre of each. Holding the circle in your hand, use your other hand to draw up the edges and pinch them together to seal the daifuku. Wiggle the daifuku around to shape it (the bean paste helps it hold its shape) and then set, seam-side down into a paper cup. Repeat with the remaining daifuku. Loosely cover and chill the daifuku until ready to serve. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #OhYum #Daifuku #AnnasOccasions

Anna Makes a GIANT Chocolate Trifle! | ANNA'S OCCASIONS

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Recipe Ingredients Cocoa Sponge 4 large eggs 2 large egg yolks 1 ¼ cups (250 g) granulated sugar 2/3 cup (100 g) all-purpose flour 1/3 cup (40 g) Dutch process cocoa powder 2 Tbsp (30 g) unsalted butter, melted Chocolate Custard 3 large egg yolks 1/3 cup (70 g) granulated sugar ¼ cup (30 g) cornstarch 3 cups (750 mL) 2% milk 6 oz (180 g) dark baking/couverture chocolate, chopped 2 tsp vanilla extract 2 x 250 g pkg cream cheese, at room temperature, diced Cherries: 4 cups (1 L) pitted tart cherries 1 cup (200 g) granulated sugar Pinch ground cinnamon 2 Tbsp (15 g) cornstarch Assembly 1 cup (200 g) granulated sugar ¾ cup (175 mL) water 1 Tbsp vanilla extract ¾ cup (175 mL) whipping cream 2 tsp instant skim milk powder 1 Tbsp icing sugar 1 cup (250 mL) fudge filling, softened to room temperature (recipe follows) Chocolate shaving, for décor Directions 1. Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper but do not grease the sides of the pan. 2. For the cocoa sponge, warm the whole eggs (including the eggs for the yolks) in a bowl of hot water for about 2 minutes to warm them up. Crack the eggs and separate the 2 yolks into a large mixing bowl or the bowl of a stand mixer. Add the sugar and using electric beaters or the whip attachment, whip the eggs until they triple in volume and hold a ribbon when the beaters are lifted, about 6 minutes (you can’t overwhip, so if in doubt, whip one more minute.) 3. Sift the flour and cocoa powder together. Add this while mixing at medium-low speed to blend in quickly. Spoon about ½ cup (125 mL) of the batter into a bowl and stir the melted butter into this. Add this back to the larger bowl and whisk in by hand. Scrape the batter into the prepared pan and gently spread to level it, if needed. 4. Bake the cake for about 45 minutes, until it springs back when gently pressed. Cool the cake in its pan on a rack completely. To remove the cooled cake from the pan, run a palette knife around the inside edge of the pan before removing the springform ring. 5. For the chocolate custard, whisk the egg yolks, sugar and cornstarch with ½ cup (125 mL) of the cold milk in a bowl and set aside. Bring the remaining 2 ½ cups (625 mL) of the milk to just below a simmer over medium heat. Add the chocolate and whisk in. Pour this over the egg yolk mixture while constantly whisking. Return the custard to the pot and, still over medium heat, whisk until the custard becomes thick and glossy and just a few bubbles break the surface as it starts to simmer. 6. Transfer the custard to a food processor, blender or use an immersion blender, add the vanilla and cream cheese and pulse this until the cream cheese is fully combined. Transfer the custard to a bowl, cover and chill for at least 3 hours before assembling. 7. For the cherries, bring the cherries, sugar and cinnamon up to a full simmer over medium-high heat and cook for about 15 minutes, until the liquid reduces a little and the cherries are rosy pink. Whisk the cornstarch with enough water to liquefy it and add this to the pot, stirring until the cherries return to a full simmer and the liquid thickens, about a minute. Remove the pot from the heat, cool the cherries to room temperature and chill completely before assembling. 8. For assembly, prepare the simple syrup by bringing the sugar and water to a full simmer, stirring until the sugar dissolves. Stir in the vanilla (it can be used warm). Whip the cream and skim milk powder until it holds a soft peak and whisk in the icing sugar. Chill this until ready to use. 9. To assemble the trifle, dice up the cake into 1 ½-inch (3.5 cm) cubes. Arrange an even layer in the bottom of your trifle bowl. Brush a generous amount of simple syrup over the cake. Spoon the chilled chocolate custard into a large piping bag (no tip required) and pipe this over the cake in an even layer. If using the fudge filling, dollop little spoonfuls of it on top, checking that it is visible through the glass of the trifle bowl. Spoon the cherry filling over this and repeat, layering the cake, chocolate custard, fudge filling and cherries until you almost reach the top of the bowl. Spread the whipped cream on top and top with chocolate shavings. Chill until ready to serve. Fudge Sauce Filling 1 cup (250 mL) whipping cream ½ cup (120 g) Dutch process cocoa powder ½ cup (100 g) granulated sugar ¼ cup (50 g) packed light brown sugar ¼ cup (60 mL) white corn syrup 6 oz (180 g) dark baking/couverture chocolate, chopped ¼ cup (60 g) unsalted butter 1 tsp vanilla extract ½ tsp fine salt 1. Bring the cream, cocoa powder, brown sugar, granulated sugar and cornstarch up to a simmer over medium heat, whisking often, until smooth. Stir in the chocolate and butter and return to a simmer while whisking constantly. Stir in the vanilla and salt and remove from the heat. Cool to room temperature and then chill for at least 4 hours before using.

Salted Caramel Donuts for Casual Wedding | Anna's Occasions

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Salted Caramel Donuts are the perfect treat for a Casual Wedding. Professional Baker Anna Olson is here to show you how to make these amazing donuts! Subscribe for more video recipes: 🤍 Recipe Makes 15 to 18 doughnuts Prep Time: 20 minutes, plus rising Cook Time: 5 minutes per batch Ingredients Donut Dough 4 cups (600 g) bread flour (see note) ⅓ cup (70 g) granulated sugar 2¼ tsp (1 pkg) instant dry yeast ½ tsp fine salt 1½ cups (375 mL) 1% or 2% milk, room temperature 1 large egg, room temperature 2 large egg yolks, room temperature 6 Tbsp (90 g) unsalted butter, room temperature Vegetable oil, for frying Salted Caramel Glaze 2 Tbsp water ½ cup (100 g) granulated sugar 2 tsp white vinegar or lemon juice ¼ cup (60 mL) whipping cream ½ cup (115 g) unsalted butter, cut into pieces ½ tsp flaked sea salt, plus extra for the tops of the doughnuts 1½ cups (195 g) icing sugar, sifted 6 Tbsp (90 mL) 1% or 2% milk, room temperature 1½ tsp vanilla extract Directions 1. For the doughnut dough, place all of the ingredients (other than the oil for frying) in the bowl of a stand mixer fitted with the hook attachment. Mix at low speed until blended, then increase the speed one level and knead until the dough is smooth and elastic, about 4 minutes. (Alternatively, you can blend the ingredients by hand, then turn the dough out onto a floured surface to knead until smooth, about 6 minutes.) 2. Place the dough into a large ungreased bowl, cover with plastic wrap and leave to rise for an hour or until doubled. 3. To cut the doughnuts, turn the risen dough out onto a floured surface and roll to ½ inch (1.2 cm) thick. Using a 3-inch (7.5 cm) round cutter, cut rounds from the dough (1). Use a 1-inch (2.5 cm) round cutter or a large pastry tip to cut a hole out of the centre of each one. Re-roll any scraps (the dough from the holes can be reworked into the dough or fried as doughnut holes). Cover the doughnuts with a tea towel and let rise for 30 minutes. 4. While the doughnuts are rising, prepare the glaze. Bring the water, sugar and vinegar or lemon juice up to a full boil in a medium saucepan over high heat, without stirring. Continue to boil, occasionally brush the sides of the pan near the sugar with water (this prevents the sugar from crystallizing). Once the sugar is a deep amber colour, remove the pan from the heat and whisk in the cream (watch out for steam). Whisk in the butter a few pieces at a time, until fully dissolved. Stir in the salt. In a separate bowl, whisk the icing sugar, milk and vanilla together until smooth, then pour in the caramel sauce until combined. Set aside while frying the doughnuts. 5. Preheat the vegetable oil to 350°F (180°C) in a tabletop fryer or in a deep pot set over medium-high heat (fill the pot with 2 inches/5 cm of oil). Line two baking trays with paper towel and set them under two cooling racks. 6. Using a slotted spoon, carefully lower a few doughnuts into the hot oil, leaving enough space so that they do not touch, and cook for 2 to 2½ minutes. Turn the doughnuts over and cook for another 2 to 2½ minutes. Lift the doughnuts onto one of the cooling racks and let cool for 5 minutes. Continue to cook the next batch of doughnuts. 7. After each batch of doughnuts has cooled just a little (they can still be a touch warm), dip them into the glaze so that they are fully covered. Shake off any excess glaze and place them on the second cooling rack to let the glaze set for about 15 minutes. 8. The doughnuts are ideally enjoyed within an hour of cooking but can still be appreciated the day they are made. Notes This recipe calls for bread flour because its higher protein content helps hold in the air produced by the yeast, resulting in a lighter, fluffier doughnut. If you do not have bread flour, you can use all-purpose flour, but knead the dough an extra 1 to 2 minutes to fully develop an elastic texture. Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020 Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #Donuts #OhYum

A Crème Brulée Twist Perfect for a Dinner Party! | Anna's Occasions

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A Crème Brulée Twist Perfect for a Dinner Party! Subscribe for more video recipes: 🤍 Recipe Makes 4 desserts Prep Time: Under 10 minutes Cook Time: 20 minutes Ingredients 1 cup (250 mL) whipping cream 1 tsp vanilla extract or vanilla bean paste 2 oz (60 g) ruby or white baking/couverture chocolate, chopped 3 large egg yolks 1 Tbsp finely crushed freeze-dried raspberries (optional) 1 Tbsp granulated sugar, plus extra for brulée Directions 1. Preheat the oven to 325°F (160°C). Arrange 4 crème brulée dishes in a roasting pan or other dish with a lip. 2. Bring the cream and vanilla up to a simmer in a small saucepan over medium heat. Remove the pan from the heat and whisk in the chocolate until melted. 3. In a small bowl, whisk the egg yolks and sugar together and slowly pour the hot cream into the bowl while constantly whisking. Remove any bubbles that form on the top of the mixture by dabbing gently with the corner of a sheet of paper towel. Whisk in the crushed freeze-dried raspberries, if using. Ladle or pour the liquid into the brulée dishes. Carefully pour boiling water into the roasting pan so that the water comes hallway up the sides of the dishes. 4. Bake for 15 to 20 minutes, until the custards no longer jiggle. Carefully remove the dishes from their water bath onto a rack to cool to room temperature, and then chill for at least 2 hours before serving. 5. To serve, sprinkle a thin but even layer of sugar on the surface of each custard and use a kitchen torch to melt and brown the sugar. Continue this, adding a thin layer of sugar and torching until it has an even, golden brown shell of caramelized sugar. Serve immediately. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #CremeBrulee #DinnerParty

DESCRIBED VIDEO | Giant Cinnamon Buns Recipe! | ANNA'S OCCASIONS

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Anna Olson makes a Giant Cinnamon Bun! Subscribe for more video recipes: 🤍 Recipe Serves 12 (Makes one 9-inch/23 cm cinnamon bun) Prep Time: 25 minutes, plus rising Cook Time: 50 minutes Ingredients Rich Dough 3¾ cups (560 g) all-purpose flour 2 Tbsp (25 g) granulated sugar 2¼ tsp (1 pkg) instant dry yeast 1 tsp fine salt ½ cup (125 mL) hot water (hot from the tap) ½ cup (125 mL) cold 1% or 2% milk 2 large eggs, room temperature ½ cup (115 g) unsalted butter, room temperature, cut in pieces Filling ½ cup (115 g) unsalted butter, room temperature 1 cup (200 g) packed light brown sugar 1 Tbsp (6 g) ground cinnamon Glaze 1 cup (130 g) icing sugar 2 Tbsp (30 mL) 1% or 2% milk ½ tsp vanilla extract Directions 1. For the dough, measure the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the hook attachment. Stir the hot water and milk together (the hot water and cold milk should result in a liquid of about 115°F/46°C). Add the milk mixture and the eggs to the bowl and start the mixer on low, letting it go for a minute or two until the dough is almost combined. Add the butter, a few pieces at a time, while the mixer is on. Increase the speed one level and continue to mix until the dough looks smooth (it will be very soft), about 6 minutes. 2. Transfer the dough to an ungreased bowl, cover with plastic wrap and let sit on the counter for an hour. Refrigerate overnight (6 to 24 hours) so the dough firms up. 3. For the filling, beat the butter by hand to smooth it out, then add the brown sugar and cinnamon, beating well. 4. Grease a 9-inch (23 cm) springform pan. Turn the dough out onto a lightly floured surface and roll into a 12 × 18-inch (30 × 45 cm) rectangle about ½ inch (1 cm) thick. Spread the brown sugar filling over the dough. 5. To make the giant spiral, cut the dough lengthwise into four strips. Start rolling up one of the strips from the short side. When you reach the end, overlap the end piece with the short end of the next strip of dough and continue rolling up into a spiral. Repeat with the last two pieces of dough—you should have a spiral about 7 inches (18 cm) across. Place this spiral into the pan and flatten the dough with the palm of your hand so that it almost reaches the edges of the pan. Cover the pan with a tea towel and let sit on the counter for about an hour, until the bun fills the pan—you will see that the centre pushes up a little when it rises. 6. Preheat the oven to 375°F (190°C). Bake the bun for about 50 minutes, until a rich golden brown. Cool the bun in the pan on a rack for 30 minutes, then remove from the pan before glazing. 7. For the glaze, whisk the icing sugar, milk and vanilla together until smooth. Use the whisk to drizzle the glaze over the giant cinnamon bun. Let the glaze set for 15 minutes before slicing into wedges to serve. The cinnamon bun is best enjoyed the day it is baked, but can be stored, well covered, on the counter for up to 2 days. It can also be sliced and toasted on low heat. TIP To dress up your cinnamon bun filling, feel free to sprinkle on 1 cup (150 g) raisins, 1 cup (100 g) walnut or pecan pieces, or even a grated apple over the cinnamon filling before rolling. From Baking Day with Anna Olson, Appetite by Random House, 2020 Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #CinnamonBun #OhYum

Giant S'mores Cake for a Casual Wedding! | Anna's Occasions

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A giant S'mores Cake for a casual wedding! Anna Olson will show you how to make a truly giant S'mores Cake that will feed an entire wedding! Subscribe for more video recipes: 🤍 Recipe Ingredients 2 ½ cups (365 g) unsalted butter, cut into pieces 2 ½ cups (625 mL) 2% milk 3 1/3 cups (670 g) packed light brown sugar 1 ½ Tbsp vanilla extract 8 cups (750 g) graham cracker crumbs 4 x 400g boxes graham crackers 15 cups (2.5 kg) mix of milk and semisweet chocolate chips 3 kg mini marshmallows Double recipe of fudge filling (recipe follows), softened but not melted Directions 1. Preheat the oven to 350°F (180°C). Grease and line the following size pans, so that the parchment comes well above the sides of each pan (3-inches): Two 9-x-13-inch (23-x-33 cm)pans Two 9-inch (23 cm) square pans 2. Heat the butter and milk in a large saucepan over medium heat until the butter has melted and then stir in the brown sugar, graham cracker crumbs and vanilla – this will make a fluid paste. Remove from the heat. 3. Have all of the other ingredients (except the fudge filling) on hand and lay out all four of your pans. Arrange an even layer of graham crackers to cover the bottom of each pan. Ladle a third of the paste onto the crackers, between the 4 pans – it will not cover the crackers fully. Sprinkle a third of the marshmallows over this and sprinkle a third of the chocolate chips on top. Now repeat with a second layer of graham crackers, paste, marshmallows and chocolate chips and repeat one more time, taking care with this final layer, since it will be the top of the s’mores cake. 4. Bake the s’mores for about 20 minutes for the square pans and 25 minutes for the 9-x-13-inch (23-x-33 cm) pans, until the marshmallows have browned lightly. Cool the pans to room temperature on a rack and then chill for at least 4 hours before assembling. 5. To assemble, remove the 9-x-13-inch s’mores from their pans, peel away the parchment and place on a cutting board. Trim away the outside edges, keeping the corners 90°. Use a tape measure and cut enough from one rectangle to join with the other, creating a 12-inch (30 cm) square. You can shave off the joining sides to make them fit well together, and use a little fudge filling as “glue” to adhere them together (the seam will be barely visible). Place this on a large platter or cake board. 6. Trim away the edges of the 9-inch (23 cm) square of s’mores, if needed, and place this on a square cake board (the board can be 8-inches/20 cm, so it is not visible). Place this on top of the 12-inch (30 cm) layer and press and wiggle it into place so that is level. 7. For the final s’mores, cut a 6-inch (15 cm square) from it and place this on a small board (just smaller than the s’more itself. Place this on top of the cake as level as possible. 8. Spoon some of the fudge sauce filling into a piping bag fitted with a large star tip and decorate along the seams of each layer and on top as you wish. Ingredients Fudge Sauce Filling 1 cup (250 mL) whipping cream ½ cup (120 g) Dutch process cocoa powder ½ cup (100 g) granulated sugar ¼ cup (50 g) packed light brown sugar ¼ cup (60 mL) white corn syrup 6 oz (180 g) dark baking/couverture chocolate, chopped ¼ cup (60 g) unsalted butter 1 tsp vanilla extract ½ tsp fine salt Directions 1. Bring the cream, cocoa powder, brown sugar, granulated sugar and cornstarch up to a simmer over medium heat, whisking often, until smooth. Stir in the chocolate and butter and return to a simmer while whisking constantly. Stir in the vanilla and salt and remove from the heat. Cool to room temperature and then chill for at least 4 hours before using. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #Smores #OhYum

Described Video | Chocolate Pecan Tarts | Anna's Occasions

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Chocolate Pecan Tarts are the perfect dessert for a decadent dinner party! Subscribe for more video recipes: 🤍 Recipe Makes 4 individual tarts Prep Time: 20 minutes plus chilling time Cook Time: 30 minutes Ingredients Pecan Pastry 1/3 cup (35 g) coarsely chopped pecans ¾ cup + 2 Tbsp all-purpose flour 1 Tbsp sugar ¼ tsp salt 6 tbsp cold unsalted butter, cut into pieces 1 Tbsp cold water Pecan Filling 6 Tbsp unsalted butter 6 Tbsp packed light brown sugar ¼ cup golden corn syrup 2 Tbsp whipping cream ½ tsp salt 1 tsp vanilla extract 1 oz bittersweet chocolate, chopped 1 ½ cups pecan halves 1 egg Directions 1. For the pecan pastry, pulse the nuts and 2 Tbsp of flour until the nuts are finely ground in a food processor. Add the remaining ¾ cup of flour, sugar and salt and pulse to blend. Add the butter and pulse the mixture until it becomes a sandy texture. Add the cold water and then pulse until the dough comes together in a ball. Shape the dough into a log shape, wrap it and then chill the dough until firm, at least an hour. Alternatively, the dough can be prepared and then frozen, thawing it in the fridge before rolling. 2. Preheat the oven to 350°F (180°Χ) . Place four individual, removable-bottom tart shells or baking rings on a baking tray lined with parchment paper. 3. On a lightly floured surface, cut the chilled dough into 4 pieces, and knead them to soften slightly (this will make it easier to roll the dough without it cracking). Roll out each piece of dough until it is just under a ¼-inch thick and carefully lift it to line the tart shells or rings. Press the crust into the corners and trim away any excess dough. Chill the dough for 10 minutes. 3. Pierce the bottom of the pastry with a fork and bake it for 12-15 minutes, until the crust is golden brown around the edges and the pastry is dry in the centre. Let the tart shell cool before filling. 4. For the filling, melt the butter in a medium saucepan over medium heat , and then stir in the brown sugar and corn syrup. Bring this to a full simmer while stirring, and then continue to simmer for 1 minute. Stir in the cream and simmer 1 minute more. Remove the pan from the heat and stir in the salt, vanilla and chocolate, stirring until the chocolate has melted. Add the pecans and stir to coat. Beat the egg in a little dish, and then add them to the pecan mixture, stirring until incorporated. Scrape the filling into the cooled pie crusts. Still in a 350°F (180°Χ) oven, bake tarts for 12-15 minutes, until filling is set. Serve the tarts, warm, at room temperature, or chilled. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #ChocolatePecanTarts #DescribedVideo

Mini Pumpkin Pie Recipe! | ANNA'S OCCASIONS

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Pumpkin Pie Oh My! Anna Olson shows you how to bake individual sized Pumpkin Pies, a perfect dessert for Thanksgiving! This video is another installment of our Anna's Occasions series where professional baker Anna Olson shows you how to make the best desserts for every special occasion! Subscribe for more video recipes: 🤍 Recipe Makes 6 individual pies (Or enough for one 9-inch 23-cm pie) Prep Time: 20 minutes Cook Time: 30 minutes Ingredients Pie Dough: 2 ½ cups (375 g) all-purpose flour 1 Tbsp granulated sugar 1 tsp fine salt 3 Tbsp (45 ml) vegetable oil 1 cup (225 g) cool unsalted butter, cut into pieces (does not have to be ice cold) ¼ cup (60 mL) cool water 2 tsp (10 ml) white vinegar or lemon juice Filling 2 cups (500 g) pure pumpkin puree ¾ cup (150 g) packed light brown sugar 3 Tbsp (45 mL) fancy molasses ¾ tsp ground cinnamon ¾ tsp ground ginger ½ tsp ground nutmeg ¼ tsp ground allspice ¼ tsp ground cloves ¼ tsp fine salt 3 large eggs 1 1/3 cups (330 mL) whipping cream Topping: 1 ½ cups (375 mL) whipping cream 1 ½ Tbsp instant skim milk powder 2 Tbsp icing sugar Directions 1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture. 2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour. 3. Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper. Pull the pie dough from the fridge 30 minutes before you wish to roll it out. 4. Divide the dough into 6 pieces. On a lightly floured surface, roll out a piece of dough to just under ¼-inch (6 mm) thick. Dust each of your 6 pie shells with flour and line the tart shell with the pastry, trimming away any excess. Place on the prepared baking tray. Repeat with the remaining pastry portions and tart shells, and chill the shells while you prepare the filling. 5. Whisk the pumpkin puree with the brown sugar, molasses, cinnamon, ginger, nutmeg, allspice, cloves and salt until evenly blended. Whisk in the eggs followed by the cream. Pour this carefully into each of the tart shells and bake for about 30 minutes, until all but an inch at the centre of each tart jiggle when the shell is moved. Allow the tarts to cool on the tray on a cooling rack to room temperature and then chill for at least 90 minutes before serving. 6. To garnish the tarts, whip the cream and skim milk powder until it holds a soft peak when the beaters are lifted. Whisk in the icing sugar. Remove each tart from its metal shell. Dollop each tart with a bit of cream and serve. This recipe can be baked as a traditional 9-inch (23 cm). Prepare the dough and filling as above, line a glass pie plate with the pastry and chill while making the filling. Bake the pie for about 50 minutes at 375°F (190°C). Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #OhYum #Thanksgiving

Chocolate Pecan Caramel Tarts For A Decadent Dinner Party! | Anna's Occasions

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Chocolate Pecan Tarts are the perfect dessert for a decadent dinner party! Subscribe for more video recipes: 🤍 Recipe Makes 4 individual tarts Prep Time: 20 minutes plus chilling time Cook Time: 30 minutes Ingredients Pecan Pastry 1/3 cup (35 g) coarsely chopped pecans ¾ cup + 2 Tbsp all-purpose flour 1 Tbsp sugar ¼ tsp salt 6 tbsp cold unsalted butter, cut into pieces 1 Tbsp cold water Pecan Filling 6 Tbsp unsalted butter 6 Tbsp packed light brown sugar ¼ cup golden corn syrup 2 Tbsp whipping cream ½ tsp salt 1 tsp vanilla extract 1 oz bittersweet chocolate, chopped 1 ½ cups pecan halves 1 egg Directions 1. For the pecan pastry, pulse the nuts and 2 Tbsp of flour until the nuts are finely ground in a food processor. Add the remaining ¾ cup of flour, sugar and salt and pulse to blend. Add the butter and pulse the mixture until it becomes a sandy texture. Add the cold water and then pulse until the dough comes together in a ball. Shape the dough into a log shape, wrap it and then chill the dough until firm, at least an hour. Alternatively, the dough can be prepared and then frozen, thawing it in the fridge before rolling. 2. Preheat the oven to 350°F (180°Χ) . Place four individual, removable-bottom tart shells or baking rings on a baking tray lined with parchment paper. 3. On a lightly floured surface, cut the chilled dough into 4 pieces, and knead them to soften slightly (this will make it easier to roll the dough without it cracking). Roll out each piece of dough until it is just under a ¼-inch thick and carefully lift it to line the tart shells or rings. Press the crust into the corners and trim away any excess dough. Chill the dough for 10 minutes. 3. Pierce the bottom of the pastry with a fork and bake it for 12-15 minutes, until the crust is golden brown around the edges and the pastry is dry in the centre. Let the tart shell cool before filling. 4. For the filling, melt the butter in a medium saucepan over medium heat , and then stir in the brown sugar and corn syrup. Bring this to a full simmer while stirring, and then continue to simmer for 1 minute. Stir in the cream and simmer 1 minute more. Remove the pan from the heat and stir in the salt, vanilla and chocolate, stirring until the chocolate has melted. Add the pecans and stir to coat. Beat the egg in a little dish, and then add them to the pecan mixture, stirring until incorporated. Scrape the filling into the cooled pie crusts. Still in a 350°F (180°Χ) oven, bake tarts for 12-15 minutes, until filling is set. Serve the tarts, warm, at room temperature, or chilled. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #ChocolatePecanTarts #DinnerParty

DESCRIBED VIDEO | Berries and Cream Sponge Cake Recipe | ANNA'S OCCASIONS

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Berries and Cream Sponge Cake is the perfect dessert for a sophisticated birthday! Chef Anna Olson's fantastic new recipe will have you gushing for these wonderful and classic flavors that everyone will love! This video also comes with Described Video! Subscribe for more video recipes: 🤍 Recipe Makes one 2-layer 9-inch (23 cm) cake (Serves 16) Prep Time: 25 minutes Cook Time: 35 minutes 1 cup (250 mL) 2% milk 6 Tbsp (90 g) unsalted butter 5 large eggs, warmed in their shells 2 cups (400 g) granulated sugar 2 tsp vanilla extract 2 cups (260 g) cake and pastry flour 2 tsp baking powder ½ tsp fine salt 1 recipe Whipped Cream Frosting (recipe follows) 3 to 4 cups (750 mL to 1 L) fresh mixed berries (such as raspberries, halved strawberries, blueberries, blackberries, pitted cherries or red and/or white currants) 1. Preheat the oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans. Line the bottom of each pan with parchment paper and dust the sides with flour, tapping out any excess. 2. Heat the milk and butter together over medium heat until the butter has melted. Keep this mixture warm over low heat while preparing the sponge. 3. Using electric beaters or a stand mixer fitted with the whip attachment, whip the eggs, sugar and vanilla at high speed until the eggs are a pale butter-yellow colour and more than doubled in volume, about 5 minutes . In a separate bowl, sift the flour, baking powder and salt together. Add all at once to the eggs and combine at low speed. 4. Spoon about 1½ cups (375 mL) of the cake batter into a bowl and whisk in the hot milk (it will melt down the batter). Add this mixture all at once to the rest of the batter and whisk in by hand. Pour the batter into the pans and bake for about 30 minutes until the cakes spring back when gently pressed. Cool the cakes in their pans on a cooling rack before removing to assemble. 5. Place the first cake layer on a cake stand or platter and dollop half of the whipped cream frosting on top, spreading to level it. Top with about 1½ cups (375 mL) of the fresh fruit and gently rest the second cake layer on top. Spread the remaining frosting on top of the cake and arrange the remaining fruit on top. Chill the cake until ready to serve. 6. The cake layers can be made a day ahead and stored, wrapped, at room temperature. The cake should be assembled the day it is served. Whipped Cream Frosting This is the simplest of frostings. It’s excellent when you are short on time or intend to serve the cake with fresh fruit. Prep Time: 5 minutes 2 cups (500 mL) whipping cream ½ cup (65 g) icing sugar, sifted 2 Tbsp (9 g) instant skim milk powder 2 tsp vanilla extract or vanilla bean paste 1. Using electric beaters or a stand mixer fitted with the whip attachment, whip the cream at high speed until it starts to hold its shape. Add the icing sugar, skim milk powder and vanilla. Whip at low speed to work the icing sugar in and then increase the speed to high and continue to whip until the cream holds a peak when the beaters are lifted. 2. Use immediately or chill, covered, for up to 1 day, until ready to use. Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020 Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #DescribedVideo #OhYum

Described Video | Brilliant Birthday Cupcakes For The Kids! | Anna's Occasions

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08.07.2021

These brilliant Birthday Cupcakes for the kids will put a smile on every face at your next birthday! This video is presented with described video for the hearing impaired. Subscribe for more video recipes: 🤍 Recipes Makes 12 cupcakes Prep Time: 10 minutes, plus cooling Cook Time: 25 minutes Ingredients Chocolate Cupcakes: 1 cup (150 g) all-purpose flour ¾ cup (150 g) granulated sugar ½ cup (60 g) Dutch process cocoa powder 2 tsp baking powder ½ tsp fine salt ½ cup (125 mL) full-fat sour cream ½ cup (125 mL) vegetable oil 3 large eggs 1 tsp vanilla extract Vanilla Frosting: 1 cup (225 g) unsalted butter, room temperature 4 cups (520 g) icing sugar ¼ tsp fine salt 2 Tbsp (30 mL) 2% milk 2 tsp vanilla extract Directions 1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper or foil liners. 2. For the cupcakes, sift the flour, sugar, cocoa powder, baking powder and salt into a large bowl. In a separate bowl, whisk the sour cream, oil, eggs and vanilla together. Add these wet ingredients all at once to the flour and whisk well by hand for a minute, until smooth. Use a scoop to divide the batter between the cups. Bake the cupcakes for about 25 minutes, until they spring back when gently pressed on top. 3. Cool the cupcakes in the tin on a cooling rack for 15 minutes before removing from the tin to cool completely before frosting. Unfrosted, the cupcakes can be stored in an airtight container at room temperature for a day, or frozen for up to 3 months. Frosted cupcakes will keep in a sealed container in the fridge for up to 2 days, but freezing is not recommended. 4. For Vanilla Frosting, using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter at high speed for 2 minutes, until fluffy. Add half of the icing sugar and beat, starting at low speed and then increasing to high, stopping to scrape the bowl once or twice. Add the remaining icing sugar and salt, and beat again at low speed and then increase to high, again, scraping the bowl once or twice. Add the milk and vanilla and beat at low speed and then increase to high. Beat for 3 to 4 minutes until fluffy and light and to build structure so your frosting will hold its shape. Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #Cupcakes #DescribedVideo

Described Video | Let's Bake Lemon Squares! | Anna's Occasions

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Let's Bake Lemon Squares for a Family Celebration! This video is presented with described video for the visually impaired. Subscribe for more video recipes: 🤍 Recipe Makes one 9-inch (23 cm) square pan Cuts into 25 or 36 squares Ingredients Base 1 cup (150 g) all-purpose flour ¼ cup (50 g) granulated sugar ½ cup (115 g) cold unsalted butter, cut into pieces Filling ½ pkg (4 oz/120 g) cream cheese, at room temperature 1 ½ cups (300 g) granulated sugar ¼ cup (38 g) all-purpose flour finely grated zest of 1 lemon ½ tsp baking powder ½ cup (125 mL) fresh lemon juice 4 large eggs Directions 1. Preheat the oven to 350 °F. Grease and line a 9-inch (23 cm) square pan with parchment paper so that the paper comes up the sides. 2. To prepare the base, pulse the flour and sugar in a food processor to combine. Add the butter and pulse it until the mixture is an even crumbly texture, but the dough should not come together. Press this into the prepared pan. 3. Bake for 15 to 18 minutes until the base turns golden around the edges. Prepare the filling while the crust cools. 4. In a food processor, pulse the cream cheese with ½ cup (100 g) of the sugar until smooth. Add the remaining 1 cup (200 g) of sugar, the flour, lemon zest and baking powder and blend. Add the lemon juice and eggs and blend until smooth, scraping down the sides of the processor once or twice. Pour the filling over the cooled crust. 5. Bake for 35 to 40 minutes, until the edges are set and just show signs of soufflé-ing a little, but the centre should still have a bit of a jiggle to it. Cool the squares to room temperature before chilling for at least 3 hours before slicing. The square can be kept refrigerated for up to 3 days Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #LemonSquares #Described Video

Professional Baker Teaches You How To Make CHOCOLATE CAKE!

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Chocolate Cake is the best cake, period, but have you ever wonder how to make the best chocolate cake in the world? Anna Olson is here to show you how to take your cake game up to the next level, and this recipe has almost 2 pounds of chocolate in it! The chocolate fans in your family won't be disappointed. Try the recipe out for yourself, it's just below! And don't forget to let us know how your Blackout Chocolate Cake turned out! Subscribe for more video recipes: 🤍 Ingredients Cake 2 ½ cup (375 g) all-purpose flour 1 cup (120 g) regular cocoa powder 2 ¼ (12 g) tsp baking soda 1 ½ (8 g) tsp salt 1 tsp (3 g) baking powder 1 ¼ (250 g) cup sugar ¾ cup (150 g) dark brown sugar, packed 1 cup (225 g) unsalted butter, room temperature 2 ¼ cup (560 ml) buttermilk, room temperature 2 large large eggs, room temperature 1 ½ (8 ml) tsp vanilla extract 6 oz (170 g) bittersweet chocolate, chopped, melted and cooled Frosting 3 cup (775 g) unsalted butter, room temperature 1 cup (250 ml) cream cheese, room temperature 24 oz (680 g) bittersweet chocolate, chopped, melted and cooled 4 tsp (20 ml) vanilla extract ½ (3 g) tsp salt 4 cup (520 g) icing sugar, sifted ⅔ (80 g) cup cocoa powder, sifted Directions Cake 1. Preheat oven to 350F (175 C). Grease and line with parchment 3 8-inch round cake pans. 2. Sift flour, cocoa, baking soda, salt and baking powder into a large bowl (or into the bowl of a standup mixer fitted with the paddle attachment). Add sugars and butter and blend until a crumbly texture. 3. In a small bowl, whisk buttermilk, eggs and vanilla together and add to larger bowl while mixing on low speed. Once incorporated, increase speed to medium-high and blend until smooth, about 3 minutes. 4. Slowly pour in melted chocolate until evenly blended, then scrape batter equally between prepared cake pans, tapping pans gently to remove any large bubbles. 5. Bake cakes for 40 to 50 minutes, until a tester inserted in the center of the cake comes out clean. Cool cakes for 30 minutes in the pan, then carefully turn out onto a cooling rack to cool completely. Frosting 1. For frosting, beat butter and cream cheese on high speed, scraping sides frequently, until light and fluffy. Reduce speed and add melted chocolate. Add vanilla, salt, icing sugar and cocoa and beat until smooth. 2. To frost the cake, slice each cooled cake layer across in half. Top one layer with icing and spread. Place second cake layer on top, and repeat with remaining layers. Ice the top of the cake and finish with the sides. Chill cake to set, but it is best stored at room temperature. Shop Anna Olson Cookbooks: - 🤍 - Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 - Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #OhYum #DessertRecipe #ChocolateCake

DESCRIBED VIDEO | Mirror Glaze Cake for a Romantic Dessert! | ANNA'S OCCASIONS

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12.02.2021

Mirror glaze cake for Valentine's Day presented with Described Video for the visually impaired. Subscribe for more video recipes: 🤍 Recipe: 🤍 Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 - Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #MirrorGlaze #OhYum

Anna Olson Makes CHOCOLATE HAZELNUT BROWNIE CAKES for Valentine's Day! | ANNA'S OCCASIONS

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Anna Olson make Chocolate Hazelnut Brownie Cakes for Valentine's Day! Subscribe for more video recipes: 🤍 Recipe Makes 4 individual desserts Prep Time: 15 minutes Cook Time: 16 minutes Ingredients Brownie 4 oz (120 g) dark baking/couverture chocolate chopped 5 Tbsp (75 g) unsalted butter, cut into pieces 3 large egg yolks 2 Tbsp packed light brown sugar 1 tsp vanilla extract ¼ cup (30 g) Dutch process cocoa powder, sifted 2 Tbsp coarsely ground toasted & peeled hazelnuts Cocoa Meringue 2 large egg whites, at room temperature 3 Tbsp (36 g) granulated sugar 3 Tbsp (36 g) packed light brown sugar 2 Tbsp coarsely ground toasted & peeled hazelnuts 2 tsp Dutch process cocoa powder, sifted 1 tsp cornstarch 1 tsp balsamic vinegar Directions 1. Preheat the oven to 325°F (160°C). Lightly grease four 5-oz (150 g) ramekins and place them on a baking tray. 2. For the brownie, melt the chocolate and butter in a metal bowl placed over a saucepan of barely simmering water, stirring gently until smooth. Remove from the heat. 3. In a separate bowl whisk the egg yolks, brown sugar and vanilla by hand vigorously until the mixture turns thick and butter-coloured, about 2 minutes. Whisk in the melted chocolate (still warm is OK) and then stir in the cocoa powder and hazelnuts. Divide this between the ramekins and spread to level, if needed. 4. For the meringue, whip the egg whites using electric beaters or a stand mixer fitted with the whip attachment at high speed until foamy (you can do this by hand, but it takes a while!). Add the granulated and brown sugars and whip until the whites hold a soft peak when the beaters are lifted. Whisk in the hazelnuts, cocoa powder, cornstarch and vinegar. Dollop the meringue on top of the brownie base in each ramekin. 5. Bake the brownies for 14-16 minutes, until the meringue domes up and just begins to crack slightly. Allow to cool for 5 minutes before serving (don’t wait too long…the meringue will shrink down when completely cooled). TIP – You can make the brownie base and chill the ramekins ahead of time, but the meringue should be prepared right before baking. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #ValentinesDay #OhYum

DESCRIBED VIDEO | No Bake Cheesecake for Spring | Anna's Occasions

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00:08:14
23.04.2021

Anna Olson's best no bake cheesecake recipe, all part of the Anna's Occasions series! This video is presented with described audio for the visually impaired. Subscribe for more video recipes: 🤍 Recipe Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake) Prep Time: 20 minutes, plus chilling Ingredients Crust 1½ cups (375 g) graham cracker crumbs or gluten-free cookie crumbs, or egg-free cookie crumbs ½ cup (115 g) unsalted butter, melted (see note) Cheesecake 1 cup (250 mL) whipping cream 24 oz (750 g) cream cheese, room temperature 1 cup (130 g) icing sugar ½ cup (125 mL) crème fraiche (see note) 1½ Tbsp (22 mL) fresh lemon juice 1 Tbsp (15 mL) vanilla extract or vanilla bean paste Fresh berries, for serving Blueberry Sauce 2 cups (500 mL) fresh blueberries ½ cup (100 g) granulated sugar 1 Tbsp (15 mL) lemon juice 1 Tbsp (15 mL) cornstarch Directions 1. Lightly grease a 9-inch (23 cm) springform pan and line the bottom and sides with parchment paper. 2. For the crust, combine the graham cracker (or gluten-free or egg-free) crumbs and melted butter and press firmly into the bottom of the pan. Chill for an hour, or freeze while preparing the filling. 3. For the cheesecake, using electric beaters or a stand mixer fitted with the whip attachment, whip the cream until it holds a soft peak. Chill until ready to use. 4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until light and fluffy, scraping down the sides of the bowl a few times. Add the icing sugar ¼ cup (32 g) at a time, beating well (start on slow and increase to medium) and scraping well after each addition. Beat in the crème fraîche, lemon juice and vanilla and beat until smooth. 5. Add the whipped cream to the cream cheese and fold in by hand. Pour the cheesecake filling (it will be pourable but will set up once chilled) over the chilled crust and refrigerate, uncovered, for at least 6 hours, ideally overnight. 6. For the blueberry sauce, bring the blueberries, sugar and lemon juice up to a simmer over medium heat, stirring occasionally, cooking until the blueberries are soft and tender, about 10 minutes. Whisk the cornstarch with 2 tablespoons (30 mL) of cold water and add this to the blueberries, stirring and returning to a simmer until the sauce has thickened and is glossy. Set aside to cool to room temperature and then chill completely. 7. Serve the cheesecake with a generous spoonful of blueberry sauce. The whole cheesecake will keep, uncovered, in the fridge for up to 3 days. Leftovers should be loosely covered and refrigerated. Notes Baking a graham crust helps to set it. This unbaked crust relies on the set of chilled butter to get it to stay in place and slice without crumbling, so more butter is needed in this recipe than for a baked graham crust. If you wish to reduce the butter, use ¼ cup (60 g), bake the crust for 10 minutes at 350°F (180°C) and cool completely before filling. Crème fraîche is a French style of rich sour cream that has the same fat content as (or more fat than) whipping cream. Unfortunately, fat is the reason you cannot use regular sour cream. Part of the reason this cheesecake sets on its own is that the lemon juice reacts with the fat in the crème fraîche and whipping cream, thickening it and creating a creamy but sliceable cheesecake. Adapted from Baking Day with Anna Olson, Appetite by Random House, 2020. Shop Anna Olson Cookbooks: 🤍 Follow Anna on social media: Pinterest: 🤍 Twitter: 🤍 Facebook: 🤍 Instagram: 🤍 Anna's Official Website: 🤍 Follow Oh Yum on... Facebook: 🤍 Instagram: 🤍 Pinterest: 🤍 Twitter: 🤍 Official Oh Yum Website: 🤍 #AnnasOccasions #Cheesecake #OhYum

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