Anna Olson
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Here to share a love of baking & cooking through recipes, tip and more!
Yes, I’m back at Beertown this spring, with THREE brunch dates:
April 18th - Beertown Barrie
June 13th - Beertown Waterloo
June 14th - Beertown Burlington
Relax and enjoy a weekend brunch with us. You can choose items from my special brunch menu or the delicious regular menu, and I’ll be there in person to visit with you and sign cookbooks. These brunches fill up fast, so book your table now. See you soon!
Contact your preferred location to book:
Barrie: 1-705-999-0212
Waterloo: 1-519-885-5151
Burlington: 1-903-332-7722
All beertown’s use for Instagram
Beertown photo credit:
A bright & citrusy 🍋💛 Lemon Crumble Loaf Cake for you. The full recipe is below or watch the video on my Oh Yum YouTube channel - link from my story or profile.
Crumble
¾ cup (110 g)all-purpose flour
⅓ cup (70 g) granulated sugar
1 Tbsp (15 mL) finely grated lemon zest
¼ tsp baking powder
pinch of salt
¼ cup (60 g) unsalted butter, melted
Cake
2 cups (300 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 tsp baking powder
½ tsp salt
½ cup (115 g) unsalted butter, at room temperature and cut into pieces
1 Tbsp (15 mL) finely grated lemon zest
⅔ cup (160 mL) sour cream
2 large eggs
1 large egg yolk
2 tsp vanilla extract
1. Preheat the oven to 325 °F (160 °C). Grease a 9 × 5-inch (2 L) loaf pan and line it with parchment paper.
2. For the crumble, stir the flour, sugar, lemon zest, baking powder and salt together. Add the melted butter and stir with a fork until the mixture is rough and crumbly (but it will be soft). Set aside.
3. For the cake, sift the flour, sugar, baking powder and salt into a large mixing bowl if using electric beaters, or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and lemon zest and beat on low speed until large pieces of butter are no longer visible.
4. In a bowl, whisk the sour cream, eggs, egg yolk, and vanilla together. Add all at once to the flour mixture and beat on low speed until the batter is moistened. Increase the speed to medium, mixing until the batter is smooth, about 30 seconds (the batter will be thick.) Scrape the batter into the prepared pan, level the top and sprinkle with the crumble.
5. Bake for 60 to 70 minutes, until a skewer inserted in the centre comes out clean. Cool the loaf cake in the pan for 15 minutes, then turn out and let cool completely on a wire rack.
03/12/2026
Thinking ahead to spring? The season for radishes, asparagus and fresh herbs is around the corner, so here is a little visual inspiration for you. 💚🌼💗
Dishes include:
Radishes with Sumac Butter & Fleur de Sel
Roasted Chicken with Spring Herbs & Lemon
Asparagus with Egg, Chives & Butter
Croissant & Berry Bread Puddings
All are recipes from my latest cookbook, Anna Cooks.
CHOCOLATE CAKE 🍫🍰 While a good layer cake recipe is important, it comes down to the frosting. The base for this frosting is my multi-purpose fudge sauce and filling that, once chilled, is whipped with cream cheese to make it fluffy, chocolate-y and wonderfully spreadable.
For the full recipe, video AND written version, visit my Oh Yum YouTube channel from my stories or profile page link.
Get ready to watch & bake these Chewy Chocolate Oatmeal Cookies! New recipes launch on my Oh Tum YouTube channel every other Saturday, and this one is a quick, easy and exceptionally tasty! Get to the recipe video from my stories or the link in my profile page.
Recipe under construction! Today is a perfect day to fine tune those recipes I’ve been working on, including these Double Date & Lemon Scones. They use date syrup and chopped dates (hence the double date) and they are coming along nicely. Baking them in the skillet is mostly for looks, but I wanted to give it a try.
PS I am still at work on the “Take Me Away” cookies…could really use one right now. Same where you are? 🥶❄️
01/16/2026
✨Join us for an special dinner collab, Thursday January 29th at Restaurant Lucie in Toronto✨ This truly memorable meal celebrates a playful collaboration between Chef Arnaud Bloquel and me, reflecting both of our styles and each course will be paired with wines curated exclusively by Mika Giroux of Halpern Wines. To mark this unique edition of La Collab, every party will receive a personally signed copy of my newest cookbook, Anna Cooks—a lasting keepsake from a memorable night.
Seating is limited (with reservations at the time of your choosing). Click the link from my stories or from the profile page of or me.
Want to see YOUR baking recipe featured in my next cookbook? 🍪📚 Apply by February 10th to be considered, or pass this along to someone you know who has “the best” baking recipe.
- I’ve been lucky enough to share my recipes with you for years, and now I want YOU to have a chance to share.
- I’m looking for cherished baking recipes, baked on repeat for your family & friends.
- The application can be found on my website, and you do not need to send me the full recipe to apply, just the name and story behind it.
- If you are one of the 10 selected, your recipe will be tested, photographed, and your name and story will appear with it in my next book.
- The cookbook will be released in Spring 2027.
Complete details are available on the application page on my website. Tap the link from my stories or my profile page to get to the application & info. Perhaps you’ll see your recipe in print!
01/07/2026
Lemon Cardamom Granola FULL RECIPE BELOW 👇 Making granola from scratch is immensely fulfilling. First, if you like granola that is less sweet and lower in fat than a store-bought version, you have cook's control here (plus you can change up the dried fruits, nuts and seeds to your choosing). Second, I would vote for the toasty, spiced aroma of baking granola as one of my favourite baking smells…ever. With lemon zest and cardamom at play in this recipe, it holds that beautiful, refined citrus-spice aroma and taste for a long time.
2 cups (200 g) regular rolled oats
1 cup (110 g) sliced almonds
½ cup (115 g) roasted unsalted sunflower seeds
½ cup (50 g) oat bran
2 Tbsp (22 g) flaxseeds, chia seeds or hulled h**p seeds
½ cup (150 g) honey or ½ cup (125 mL) maple syrup
⅓ cup (80 mL) neutral oil
Finely grated zest of 2 lemons
1½ tsp ground cardamom
½ tsp ground cinnamon
1 cup (150 g) golden raisins
½ cup (75 g) dried blueberries
½ cup (65 g) diced dried apricots or pears
½ cup (50 g) toasted large coconut flakes
1. Preheat the oven to 325°F (160°C) and line a baking tray with parchment paper.
2. In a bowl, toss together the oats, almonds, sunflower seeds, oat bran and flaxseeds (or chia seeds or h**p seeds).
3. In a pan over medium-low heat, heat the honey, oil, lemon zest, cardamom and cinnamon for about 5 minutes to infuse the flavours. Pour the warm honey mixture over the grains and toss well so that everything is coated. Spread this in an even layer on the baking tray.
4. Bake the granola for about 30 minutes, stirring at 10-minute intervals. Remove the baking tray to a cooling rack, stir the dried fruits and coconut into the granola and let cool completely before packing into an airtight container.
The granola will keep in an airtight container at room temperature for up to 3 weeks. Makes about 6 cups (1.5 L).
6th Annual Devour! The Beach - The Ultimate Food Film Winter Getaway
February 4-9, 2026
Green Turtle Club, The Bahamas
Join us for an unforgettable culinary adventure at the Green Turtle Club in Abaco, Bahamas—where an intimate celebration of the World’s Largest Food Film Festival comes to life with delicious flavours, captivating films, and fun, Bahamian-style! Indulge in hands-on cooking classes, mouthwatering barbeques, elegant film dinners, and enchanting excursions, all while celebrating the art of gastronomy at Devour! The Beach! Featuring Chefs Anna Olson, Michael Olson, Paul Virant, Seadon Shouse, Michael Howell, and Sommelier Grace Bradley.
Full Passes on Sale Now. Individual Event Tickets on January 15th. For details, check out Anna’s stories or click the link from her profile page.
01/05/2026
A new recipe in development to kick off the new year. It takes patience and perseverance, and it's funny how the simplest treats can be the most finicky. The aim of these salted caramel cookies is to envelop all the senses, to “take you away” for a moment. Crispy yet chewy, sweet but with a salt balance, caramel & butter notes, and all in an achievably quick bake…no small task!
While I wish you could taste them, is there one that visually appeals?
12/21/2025
Devour the Beach! Escape winter AND enjoy fine food & film at this 6th annual extravaganza at Green Turtle Club , Abaco, Bahamas. An ensemble of talented chefs will host cooking seminars, beach BBQs, a gala dinner & more. Go to my stories page or click the link in my profile for details. Pack your flip flops and your appetite!
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