Baking Day with Anna Olson: Recipes to Bake Together by Anna Olson

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Notes about Recipes in this book

  • Dutch baby

    • Zosia on March 23, 2021

      Excellent dutch baby! It puffed up beautifully and had such lovely flavour there was no need for toppings, though that didn't stop some from adding maple syrup. It served 3 for breakfast.

  • Mae Olson's Icelandic pancakes (Pönnukökur)

    • Zosia on February 16, 2021

      These were delicious! With cinnamon, vanilla and all of that sugar in the batter - I actually wonder if the amount listed is a mistake - they didn't need anything else. My yield was 14 crepes, 20cm diameter.

  • Potato pancakes with creamy scrambled eggs

    • Zosia on November 06, 2020

      We really enjoyed this meal but what's not to like about this classic combination of ingredients. The highlight was the pancake, which was more like a potato crepe or a paper thin latke, something that was very new to me. Each pancake took about 1/3 cup of batter.

  • Giant glazed cinnamon bun

    • Zosia on January 11, 2021

      Dough must be refrigerated overnight (6 to 24 hours).

  • Wholegrain pizza dough

    • Zosia on November 09, 2020

      This was a great crust - crisp and chewy with a pleasant nutty flavour.

  • Mustard pretzel loaf

    • Zosia on November 07, 2020

      Fabulous bread! I couldn't taste the mustard but the bread had a delicious, savoury flavour and a soft, slightly chewy texture. The dough was soft and sticky but still manageable and putting it in the boiling water bath wasn't quite as terrifying as I expected. The indentations made while moving the dough in and out of the bath did bake out as promised but the spot where I cut through the surface with the metal spatula did not.

    • averythingcooks on August 30, 2021

      I have made soft pretzels before but I also found this dough to be VERY soft & sticky - too humid yesterday? I added extra flour to get it to "pull away" but bailed early in case I was changing the texture. It was surprisingly easy to get the dough in & to turn it in the boiling water bath but that changed dramatically as I tried to get it out...there was no way I could "hold it up to drain" - in fact I kind of flung it from the pot & luckily it hit the baking tray :) However, the end result is good - it certainly isn't as pretty as Zosia's picture but it is VERY tasty. Maybe try buns next time as suggested by Olson?

  • Chocolate chip loaf cake

    • Zosia on January 01, 2021

      Delicious little cake that requires just a bowl and a wooden spoon to put together. The batter curdled quite a bit once the eggs were in but recovered with the addition of flour and the baked cake was tender with an even crumb and good rise so I don't think the curdling was an issue in the end.

  • Chocolate loaf cake with white chocolate chunks

    • Zosia on November 08, 2020

      Excellent chocolate pound cake with deep but not too intense chocolate flavour and a fine, moist crumb. I didn't have the recommended white couverture chocolate squares, just callets that were a little larger than regular chips but they seemed to work out fine; the ones near the edges of the cake caramelized during baking but none were absorbed into the cake. My large eggs weighed only 50g each so I made up the missing 30g with an egg white left over from a previous baking project. Family loved it!

  • Snickerdoodle cookies

    • Zosia on July 26, 2021

      Family thought these cookies were fantastic. Though I attribute their enthusiastic response in part to the dearth of home baked goods here of late, I do think these were quite good. Butter that was 19C produced dough that was more like stiff cake batter than cookie dough and was a challenge to shape; this step would have been easier if I had chilled the dough first as averythingcooks did.

    • averythingcooks on July 01, 2021

      These are very good cookies but I struggled with dough a bit. It calls for "soft but still cold" butter ...hmmm...it's really hot & humid this week and soft pretty much also means warm. The dough is to be mixed by hand but the second I read "beat butter & sugar til fluffy" etc I pull out the KitchenAid. You then form the balls before chilling them - no way - I had to refrigerate the dough for close to 2 hours before balls were a possibility. Regardless, like I said - very tasty cookies. Lots of notes in my book :)

  • Lemon blondies

    • Zosia on January 14, 2021

      These were pretty, dainty looking little cakes that had the dense, chewy crumb of blondies. I wouldn't skip the glaze as the cake itself didn't have a strong lemon presence and needed the tangy icing to round out the lemon flavour but I would skip the paper liners as they stuck to the cake. They tasted good but I wasn't a fan of the texture and I think the cake batter needed a pinch or two of salt.

  • Jam-filled doughnut muffins

    • Zosia on December 12, 2020

      The cake part of the muffin wasn't that flavourful but it made a good vehicle for any kind of jam - I used black cherry jam that my family likes - so as a whole the muffin was good. We refreshed them in the microwave next day (the book provides tips on how to do this) as they were best served warm. I sprinkled the spiced sugar on the batter before baking.

  • My go-to banana bread

    • Zosia on November 17, 2020

      This is a great tasting banana loaf that's easy to put together and has vegan and gluten-free options. I made the original version with coconut oil and a 50g reduction in sugar. Most of my favourite banana bread recipes call for some sort of dairy - yogurt, buttermilk, sour cream - so I'm happy to have found a good one that doesn't.

  • Oatmeal coffee cake

    • Zosia on November 05, 2020

      With its rolled oat garnish and coarse crumb, this cake was a little on the rustic side but it was tender and had a very pleasant lightly spiced caramel flavour. Dried fruit would be a good addition. I reduced the white sugar by 75g and it wasn't missed.

  • Carrot pumpkin chiffon cake with cream cheese glaze

    • Zosia on November 17, 2020

      I love chiffon cakes and this one did not disappoint. It had a lightly spiced pumpkin flavour that was complemented by the tangy glaze. It was perhaps a little firmer than some I've made; that could have been the nature of this recipe or user error. The large eggs I buy weigh less than the ones used by the author so I added an extra whole egg plus 1 egg white to make up the difference. It was delicious! And festive. It would be a great option if you're looking for a lighter dessert after a large meal.

  • Nacho cheese loaf

    • Zosia on January 12, 2021

      It really did taste of cheese-y nachos and we loved it. It was a great accompaniment to tomato soup. I didn't have pickled jalapeno chiles so used the substitute of lime juice for the brine but also added a chopped fresh jalapeno. I baked the batter in 4 mini loaf pans for 40 minutes.

  • Signature chocolate chip cookies

    • averythingcooks on April 07, 2021

      This is the same recipe that appears in “Bake with Anna Olson” under the name “classic chocolate chip cookies”. The only 2 differences are that in THIS book she offers a vegan option (as indexed here in EYB) and that she gives different baking instructions if you don’t want to take the time to chill the portioned dough. And yes, these are “still” good cookies :)

  • Triple chocolate chip oatmeal cookies

    • averythingcooks on January 31, 2021

      I used the honey and an equal ratio of semi sweet, white & milk chocolate chips. These cookies are GOOD.

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  • ISBN 10 0525610952
  • ISBN 13 9780525610953
  • Published Oct 27 2020
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries Canada
  • Publisher Appetite by Random House

Publishers Text

Canada's baking sweetheart, Anna Olson, returns with an essential guide to baking for and with those you love.

Baking Day is the book we have all been waiting for. In this new cookbook, Anna Olson encourages you to spend time with your loved ones, baking along with her easy-to-follow, delicious recipes for all your favourite treats. This is a cookbook to bring family and friends together, and to bond over quality time spent baking. With over 120 recipes for all skill levels, there is a baking project in Baking Day for everyone.

Anna helps you find the right recipe by marking each one with difficulty level, necessary time commitment, required tools, and modifications for allergies or dietary restrictions. Anna's savoury and sweet recipes are suitable for every level of home baker, as she encourages you to challenge yourself and develop new skills in the kitchen. Her voice is truly encouraging, as she coaches you through each step, hoping to pass on the expertise she has learned throughout her 20-year career. She is especially mindful of her younger readers, or those of you baking with kids, making sure to point out the most important details for younger budding bakers. Step back from the craziness of life and connect with those you love over shared time in the kitchen. Very soon, "baking day" will become your favourite day of the week.

Try making your own "Gourmet Goo" Skillet Brownies, Classic No-Bake Vanilla Cheesecake with Raspberry Coulis, or Toffee Pretzel Baklava. Anna also brings together comforting classics including Dutch Baby, Giant Glazed Cinnamon Bun, and her Signature Chocolate Chip Cookies, and recipes to show your loved ones how much you care--breakfast in bed for Father's Day, maybe, or a special homemade birthday cake for your best friend. There are even treats for your pets!


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