73 ish Questions with Anna Olson | 500K Subscriber Celebration!
Anna Olson invites the Oh Yum Community into her amazing home kitchen and answers their questions. While putting the final touches on a Chocolate Pumpkin trifle Anna talks about baking, her own personal baking journey, and what brand new projects she's work on.
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Recipe
Serves 10
For Pumpkin Filling
1 ½ cups (375 mL) whipping cream
1 Tbsp (15 ml) vanilla extract
1 pkg (250 g) cream cheese, at room temperature
¾ cup (150 g) granulated sugar
2 Tbsp (30 mL) brandy or orange liqueur (optional)
2 cups (500 g) pure pumpkin purée
1 tsp (3 g) ground cinnamon
½ tsp (1 g) ground ginger
¼ tsp (1 g) ground cloves
For Assembly
1 cup (200 g) granulated sugar
1 cup (250 mL) water
1 tsp (5 ml) vanilla extract
1 recipe Chocolate Crunch Cookie (recipes follows)
2 packages of plain chocolate wafer cookies
1 cup (250 mL) Chocolate Fudge Sauce (recipe follows) or good
quality storebought fudge sauce, warmed over low heat
½ cup (125 mL) whipping cream
1 ½ tsp (3 g) instant skim milk powder
2 tsp (10 g) granulated sugar
cocoa powder for dusting
Directions
1. For the pumpkin filling, whip the cream to medium peak, stir in the vanilla and
chill. Beat the cream cheese with sugar by hand or using electric beaters until
smooth. Stir in the brandy or orange liqueur, if using then add the pumpkin
purée and spices and beat until smooth. Fold in the whipped cream and chill
until ready to assemble.
2. To assemble, heat the 1 cup (200 g) of sugar and water in a pan over medium
heat until the sugar dissolves. Stir in the vanilla and remove from the heat. Crack
the chocolate crunch cookie into pieces and dip them into the syrup (or do the
same with the wafer cookies) and line the bottom of an 8-cup (2 L) trifle dish or
serving dish. Spoon or pour a little of the fudge sauce overtop. Spoon one-
quarter of the pumpkin filling over cookies and place another layer of soaked
cookies over mousse. Repeat layering with the cookies, fudge sauce and
mousse, finishing with the mousse. Chill for at least 4 hours before serving.
To serve, whip the ½ cup (125 mL) of cream with the skim milk powder until a
medium peak and whip in the sugar. Dollop this on top of the tiramisu. And dust
lightly with cocoa powder before serving.
CHOCOLATE CRUNCH COOKIE
Makes 1 large baking tray
Ingredients
½ cup (115 g) unsalted butter at room temperature
½ cup (100 g) packed light brown sugar
½ cup (125 ml) maple syrup
1 tsp (5 ml) vanilla extract
2/3 cup (80 g) Dutch process cocoa powder
½ cup (75 g) all-purpose flour
¼ (1 g) tsp salt
2 large egg whites
Directions
1. Preheat the oven to 300F (150C) and line a baking tray with parchment paper.
2. Cream the butter and brown sugar together until well combined and then beat
in the maple syrup and vanilla. Sift in the cocoa powder, flour and salt and stir
together. In a separate bowl, whisk the eggs whites by hand until they just about
reach a soft peak. Add the white all at once to the batter and fold in (the whites
will deflate a fair bit). Spread the batter into the prepared pan into a thin layer,
about 1/8-inch (3 mm) thick.
3. Bake this for about an hour (the cookie will still feel soft right from the oven)
and cool the pan on a rack. After cooling for 15 minutes, check that the cookie is
crisp – if not, you can pop it back in the oven for about 10 minutes and then cool
again to check that it crisped up.
The cookies can be broken into large chards and stored in an airtight container
until ready to assemble.
CHOCOLATE FUDGE SAUCE
Makes about 2 cups (500 mL)
Fudge Sauce
1 cup (250 ml) whipping cream
½ cup (60 g) Dutch process cocoa powder
¼ cup (50 g) packed light brown sugar
½ cup (50 g) granulated sugar
¼ cup (60 ml) corn syrup or maple syrup
3 oz (90 g) dark baking (couverture) chocolate, chopped
2 Tbsp (30 g) unsalted butter
1 tsp (5 ml) vanilla extract
¼ tsp (1 g) salt
Directions
1. Measure the cream, cocoa powder, brown and granulated sugars, corn (or
maple) syrup, chopped chocolate and butter to a medium saucepan. Bring this
up to a simmer over medium heat, whisking often.
2. Once the sauce begins to bubble remove the pan from the heat and stir in the
vanilla and salt. Set the sauce aside to cool to room temperature.
If preparing the sauce ahead of time, chill it until ready to use, but reheat it over
low heat to make it fluid and let it cool again to room temperature.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
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Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum #500kSubscribers #ThankYou
Subscribe for more video recipes: http://goo.gl/MJV4af
Recipe
Serves 10
For Pumpkin Filling
1 ½ cups (375 mL) whipping cream
1 Tbsp (15 ml) vanilla extract
1 pkg (250 g) cream cheese, at room temperature
¾ cup (150 g) granulated sugar
2 Tbsp (30 mL) brandy or orange liqueur (optional)
2 cups (500 g) pure pumpkin purée
1 tsp (3 g) ground cinnamon
½ tsp (1 g) ground ginger
¼ tsp (1 g) ground cloves
For Assembly
1 cup (200 g) granulated sugar
1 cup (250 mL) water
1 tsp (5 ml) vanilla extract
1 recipe Chocolate Crunch Cookie (recipes follows)
2 packages of plain chocolate wafer cookies
1 cup (250 mL) Chocolate Fudge Sauce (recipe follows) or good
quality storebought fudge sauce, warmed over low heat
½ cup (125 mL) whipping cream
1 ½ tsp (3 g) instant skim milk powder
2 tsp (10 g) granulated sugar
cocoa powder for dusting
Directions
1. For the pumpkin filling, whip the cream to medium peak, stir in the vanilla and
chill. Beat the cream cheese with sugar by hand or using electric beaters until
smooth. Stir in the brandy or orange liqueur, if using then add the pumpkin
purée and spices and beat until smooth. Fold in the whipped cream and chill
until ready to assemble.
2. To assemble, heat the 1 cup (200 g) of sugar and water in a pan over medium
heat until the sugar dissolves. Stir in the vanilla and remove from the heat. Crack
the chocolate crunch cookie into pieces and dip them into the syrup (or do the
same with the wafer cookies) and line the bottom of an 8-cup (2 L) trifle dish or
serving dish. Spoon or pour a little of the fudge sauce overtop. Spoon one-
quarter of the pumpkin filling over cookies and place another layer of soaked
cookies over mousse. Repeat layering with the cookies, fudge sauce and
mousse, finishing with the mousse. Chill for at least 4 hours before serving.
To serve, whip the ½ cup (125 mL) of cream with the skim milk powder until a
medium peak and whip in the sugar. Dollop this on top of the tiramisu. And dust
lightly with cocoa powder before serving.
CHOCOLATE CRUNCH COOKIE
Makes 1 large baking tray
Ingredients
½ cup (115 g) unsalted butter at room temperature
½ cup (100 g) packed light brown sugar
½ cup (125 ml) maple syrup
1 tsp (5 ml) vanilla extract
2/3 cup (80 g) Dutch process cocoa powder
½ cup (75 g) all-purpose flour
¼ (1 g) tsp salt
2 large egg whites
Directions
1. Preheat the oven to 300F (150C) and line a baking tray with parchment paper.
2. Cream the butter and brown sugar together until well combined and then beat
in the maple syrup and vanilla. Sift in the cocoa powder, flour and salt and stir
together. In a separate bowl, whisk the eggs whites by hand until they just about
reach a soft peak. Add the white all at once to the batter and fold in (the whites
will deflate a fair bit). Spread the batter into the prepared pan into a thin layer,
about 1/8-inch (3 mm) thick.
3. Bake this for about an hour (the cookie will still feel soft right from the oven)
and cool the pan on a rack. After cooling for 15 minutes, check that the cookie is
crisp – if not, you can pop it back in the oven for about 10 minutes and then cool
again to check that it crisped up.
The cookies can be broken into large chards and stored in an airtight container
until ready to assemble.
CHOCOLATE FUDGE SAUCE
Makes about 2 cups (500 mL)
Fudge Sauce
1 cup (250 ml) whipping cream
½ cup (60 g) Dutch process cocoa powder
¼ cup (50 g) packed light brown sugar
½ cup (50 g) granulated sugar
¼ cup (60 ml) corn syrup or maple syrup
3 oz (90 g) dark baking (couverture) chocolate, chopped
2 Tbsp (30 g) unsalted butter
1 tsp (5 ml) vanilla extract
¼ tsp (1 g) salt
Directions
1. Measure the cream, cocoa powder, brown and granulated sugars, corn (or
maple) syrup, chopped chocolate and butter to a medium saucepan. Bring this
up to a simmer over medium heat, whisking often.
2. Once the sauce begins to bubble remove the pan from the heat and stir in the
vanilla and salt. Set the sauce aside to cool to room temperature.
If preparing the sauce ahead of time, chill it until ready to use, but reheat it over
low heat to make it fluid and let it cool again to room temperature.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#OhYum #500kSubscribers #ThankYou
