Bake With Anna Olson

Anna makes classic cranberry almond biscotti, chocolate pistachio cantucci, and a biscotti ricotta cheesecake.

Anna bakes a traditional Italian blood orange syrup cake, a French flourless chocolate torte, and flourless mini vanilla cupcakes with buttercream frosting.

Anna prepares poppy seed bagel bites, soft pretzels and classic bagels.

Anna prepares chocolate-dipped cutouts with homemade marzipan, marzipan fruitcakes and Battenberg cake.

Anna prepares granola bars, Nanaimo Bars and chocolate-covered caramel bars.

Anna makes a piecrust for the base of a leek and Gruyère quiche, a French Canadian tourtière, and a chicken pot pie.

Anna prepares pfeffernusse cookies, soft pumpkin spice cookies with a cream cheese frosting and chocolate peanut butter whoopie pies.

Anna makes Danish pastry dough to use for spiral raisin Danishes, cherry Danish twists, tropical fruit pinwheels, and a cream cheese and dried fruit-filled Danish braid.

Cobblers and crisps are great comfort food! This episode will show the fundamentals of these two desserts, as Anna showcases how to bake an apple crisp and a bumbleberry cobbler.

Anna shows how buttercream frosting can suit different types of cakes; she bakes lemon coconut cupcakes with a buttery, golden French buttercream.

Anna prepares classic shell-shaped citrus madeleines, mint chocolate hazelnut friands and colorful fondant glazed petits fours.

Anna prepares simple Indian naan bread and crispy seed lavash.

Anna prepares individual lemon blueberry trifles, a classic English trifle with fresh berries and sponge cake and a grand double chocolate pear trifle.

Anna prepares simple vanilla icebox cookies, checkerboard cookies and coconut caramel sandwich cookies filled with a coconut jam.

Anna prepares basic pâte sucrée dough for snickerdoodle cookies, raspberry frangipane tart and individual blackberry meringue tarts.

Anna prepares basic bread pudding, a pumpkin gingerbread pudding and individual banana caramel bread puddings with a peanut praline garnish and caramel sauce.

Anna prepares torrone, a traditional Italian chewy confection, coconut marshmallows dipped in white chocolate and key lime meringue tart.

Anna prepares basic sweet water-like cookies, crispy and curved French tuile cookies and classic Florentine cookies.

Making a perfect caramel will open the patisserie door to so many desserts and delights. Anna showcases traditional caramel apples, a classic crème caramel and French apple tart.

Light and airy, sponge cakes embody that great balance of technique and creativity. Anna shows how limitless the options are, baking a green tea Genoise sponge cake, a Dobos torte and the classic Black Forest cake.