Anna Olson's Decadent Brownies

Mayonnaise is the secret ingredient that replaces butter and makes these brownies rich and fudgy.

Makes (1) 9" x 13" (23 cm x 33 cm) pan
Cuts into 24 squares

• 4 oz unsweetened chocolate, chopped 120 g
• 2⁄3 cup boiling water 150 mL
• 2 cups sugar 500 mL
• 2⁄3 cup mayonnaise 150 mL
• 3 large eggs, room temperature
• 1 tsp vanilla extract 5 mL
• 1 cup all-purpose flour 250 mL
• 1⁄2 cup cocoa powder, sifted 125 mL
• 1⁄2 tsp salt 2 mL
• 1 cup chocolate chips 250 mL

1. Preheat oven to 350˚F (175˚C). Grease and line a 9" x 13" (23 cm x 33 cm) baking pan with parchment paper.
2. Place the chopped chocolate in a large bowl and pour boiling water overtop. Let the chocolate mixture sit one minute, then whisk to melt.
3. Whisk the sugar into the chocolate mixture and, then add the mayonnaise and the eggs, one at a time. Stir in the vanilla extract.
4. Using a wooden spoon or spatula, stir in the flour, cocoa powder and salt until well blended. Stir in the chocolate chips.
5. Scrape the batter into the prepared baking pan and spread evenly. Bake for about 30 minutes, until a tester inserted in the centre of the brownies comes out clean. Cool to room temperature.
6. Brownies slice best when chilled, but taste best at room temperature.

Once sliced, you can store the brownies in an airtight container for up to 5 days.

Anna Olson's Chocolate Truffle Lollies

Anna Olson's Chocolate Truffle Lollies--Perfect for Valentine's Day!

Makes 24

Truffle Ganache

• 3/4 cup whipping cream (185 mL)
• bittersweet chocolate, chopped (270 g)
• 1 tsp vanilla extract
  
  

Assembly & Coating

• 24 skewers
• 5 oz bittersweet chocolate, chopped and melted (or white chocolate or milk chocolate)
• cocoa powder and icing sugar for dusting

1. Heat the whipping cream to just below a simmer and pour over the chopped chocolate. Stir gently to blend. Stir in vanilla extract and cool to room temperature. Beat with a whisk to lighten it a touch, then cool the mixture in the frisge for about an hour before shaping.
2. Spoon small teaspoonfuls of the chocolate mixture and roll into balls. Place on a baking tray and insert a bamboo skewer into each. Freeze for 30 minutes. Dip each truffle in melted chocolate, coating it completely, and place on a clean tray, or set in a lollie stand. Once the chocolate coating is set, dust with icing sugar or cocoa powder, or pipe swirls of melted chocolate.

Refrigerate. Remove an hour before serving. Truffles can keep at room temperature for a day.

Anna Olson's Chocolate Chip Cookies

While it's important to follow baking recipe measurements, adding a few extra chocolate chips to this family favorite is absolutely encouraged!

Makes about 2 1⁄2 dozen cookies

• 1⁄2 cup unsalted butter, room temperature 125 mL
• 1⁄2 cup light brown sugar, packed 125 mL
• 1⁄4 cup sugar 60 mL
• 1 egg, room temperature
• 1 tsp vanilla extract 5 mL
• 11⁄4 cups all-purpose flour 310 mL
• 2 tbsp cornstarch 30 mL
• 1⁄2 tsp baking soda 2 mL
• 1⁄2 tsp salt 2 mL
• 1 cup chocolate chips 250 mL
  
  

1. Preheat the oven to 350˚F (175˚C) and line two cookie sheets with parchment paper, or lightly grease the sheets.
2. Cream the butter, brown sugar and sugar together until fluffy.
3. Beat in the egg and then add the vanilla extract.
4. In a separate bowl, stir the flour, cornstarch, baking soda and salt together.
5. Add the flour mixture into the butter mixture, and stir until evenly blended. Stir in the chocolate chips.
6. Using a tablespoon, drop the dough onto the prepared cookie sheets, leaving 11⁄2 inches between each cookie.
7. Bake for 10 minutes or until the cookies are golden brown. Let the cookies cool on the cookie sheet for 5 minutes, and then transfer to a rack to cool completely.

Cookies can be stored in an airtight container for up to 3 days.

Anna Olson's Zucchini, Corn and Dill Pasta Salad

Zucchini, Corn and Dill Pasta Salad

Whole wheat pasta has nutritional benefits and holds up very well in a salad. It also highlights the green and yellow of the zucchini and corn in this colourful combination.

Serves 6

2 cups coarsely grated green zucchini 500 mL

salt and pepper

1 tsp sugar 5 mL

2 cups dry whole wheat fusilli pasta 500 mL

2 tbsp extra virgin olive oil 30 mL

2 tbsp rice vinegar 30 mL

11⁄2 tbsp chopped fresh dill 22 mL

2 tsp finely grated lemon zest 10 mL

1 tsp chopped fresh garlic 5 mL (about 1⁄2 clove)

19 oz tin chickpeas, drained and rinsed 540 mL

2 cups blanched corn kernels 500 mL

1⁄2 cup chopped green onion 125 mL

Toss the grated zucchini with a little salt and pepper. Add the sugar and let sit 15 minutes. Squeeze out the excess liquid and set the zucchini aside.

Boil the pasta in salted water until tender, about 10 minutes, then drain. While it's still warm, toss the pasta with the oil, vinegar, dill, lemon zest and garlic. Stir in the chickpeas, corn and green onion. Season to taste.

The salad can be made up to six hours in advance and chilled until ready to serve.

Anna Olson's Red Cabbage and Carrot Slaw with Garlic Dressing

Red Cabbage and Carrot Slaw with Garlic Dressing

This slaw is a perfect companion to grilled meats, and can also be used as a condiment on burgers or pulled pork sandwiches.

Serves 6

3 tbsp fresh lime juice 45 mL

1 tsp Dijon mustard 5 mL

2 tsp sugar 10 mL

1 large clove garlic, minced

6 tbsp extra virgin olive oil 90 mL

4 cups shredded red cabbage 1 L

2 cups coarsely grated carrots 500 mL

3⁄4 cup chopped green onion 175 mL

1⁄3 cup raisins 75 mL

salt and pepper

Whisk the lime juice, mustard, sugar and garlic together. Slowly drizzle in the olive oil and whisk until blended.

In a large bowl, toss the red cabbage, carrots, green onion and raisins with the dressing, and season to taste.

The slaw can be made up to six hours in advance and chilled until ready to serve.

Anna Olson's Beet and Potato Salad with Creamy Horseradish Dressing

Beet and Potato Salad with Creamy Horseradish Dressing

Ideally, this salad should be prepared a day ahead, with an occasional stir to allow

the fuchsia colour of the beets to permeate the dressing.

Serves 6

1 lb whole fresh beets (about 4 medium) 450 g

11⁄2 lbs Yukon Gold potatoes 750 g

1 lb celery root (1 medium) 450 g

6 tbsp extra virgin olive oil 90 mL

salt and pepper

1 tbsp white vinegar 15 mL

1 tbsp prepared horseradish 15 mL

1 tsp Dijon mustard 5 mL

1 tsp dill seed 5 mL

1⁄4 cup mayonnaise 60 mL

1⁄3 cup sour cream 75 mL

Preheat oven to 350˚F (180˚C).

Peel and dice the beets, potatoes and celery root. Place each vegetable in a separate baking dish and toss with 2 tbsp of oil and season lightly. Cover each dish with foil and bake until tender (celery root takes about 30 minutes, potatoes about 40 minutes and beets 50 minutes). Let cool.

Whisk the vinegar, horseradish, mustard, dill seed, mayonnaise and sour cream together. Stir in the cooled vegetables and season to taste.

Anna Olson's Red Velvet Cupcakes

There are two options to achieve the red colour in these cupcakes. Grated beets add a subtle all-natural pink hue or red food colouring makes a vibrant red.

Makes 15 cupcakes

Cupcakes:

• 6 tbsp unsalted butter, room temperature (90 mL)
• 6 tbsp packed dark brown sugar (90 mL)
• 6 tbsp white sugar (90 mL)
• 1 large egg, room temperature
• 1/2 tsp vanilla extract (2 mL)
• 1 1/4 cups all-purpose flour (310 mL)
• 2 tbsp cocoa powder (30 mL)
• 1/2 tsp baking powder (2 mL)
• 1/2 tsp baking soda (2 mL)
• 1/4 tsp salt (1 mL)
• 3/4 cup buttermilk (175 mL)
• 3 tbsp finely grated raw beets** (45 mL)
• 2 tsp white vinegar (10 mL)

• For the frosting, beat the butter and cream cheese for 3 minutes or until fluffy. Add the icing sugar and vanilla and beat gently until the sugar is incorporated, then beat more vigorously until the icing is fluffy. Pipe or spread the frosting on each cupcake.

The cupcakes can be stored chilled for up to three days, but are best enjoyed at room temperature.

** For a vibrant red colour, replace the grated beets with 2 tsp (10 mL) of red food colouring, and then add another 1/4 cup (60 mL) of buttermilk to the recipe.

Cream Cheese Frosting:

• 1/2 cup unsalted butter, room temperature (125 mL)
• 3/4 cup cream cheese, room temperature (175 mL)
• 2 cups icing sugar, sifted (500 mL)
• 1 tsp vanilla extract (5 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Beat the butter, brown sugar and white sugar together on high speed for 1 minute. Add the egg and vanilla and beat until smooth. In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. In another bowl, stir the buttermilk, grated beets and vinegar together and add this to the butter mixture alternating with the flour mixture, starting and ending with the flour and blending well after each addition. Spoon the batter into the paper baking cups and bake for 18 to 20 minutes, until the tops of the cupcakes spring back when gently pressed. Cool the cupcakes in the pan for 10 minutes, then remove them to cool completely on a cooling rack.

Anna Olson's Strawberry Shortcake Cupcakes

The addition of cream cheese and butter to the whipped cream frosting make the cupcakes easy to pick up and eat.

Makes 12 cupcakes

Cupcakes:

• 1/2 cup unsalted butter, room temperature (125 mL)
• 2/3 cup sugar (150 mL)
• 3 large eggs, room temperature
• 1 1/2 tsp vanilla extract (7 mL)
• 1 1/2 cups all-purpose flour (375 mL)
• 1 tbsp cornstarch (15 mL)
• 1 1/2 tsp baking powder (7 mL)
• 1/4 tsp salt ( 1 mL)
• 1/3 cup sour cream (75 mL)

Cream Frosting:

• 1 cup whipping cream (250 mL)
• 1/2 pkg (4 oz) cream cheese, room temperature (120 g)
• 1/4 cup unsalted butter, room temperature (60 mL)
• 2/3 cup icing sugar, sifted (150 mL)
• 1 tsp vanilla extract (5 mL)
• 2 cups sliced fresh strawberries (500 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and sugar together on high speed for 1 minute. Add the eggs one at a time, beating well and scraping the bowl after each addition, then beat in the vanilla.

• In a separate bowl, sift the flour, cornstarch, baking powder and salt. Add this alternating with the sour cream in three additions, starting and ending with the flour mixture. Spoon the batter into the paper baking cups and bake the cupcakes for about 18 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cupcakes in the pan for 15 minutes, then remove them to cool completely on a cooling rack.

• To prepare the frosting, whip the cream until it holds a soft peak then set aside. In a separate bowl, beat the cream cheese and butter together until light and fluffy. Beat in the icing sugar and vanilla and then fold in the whipped cream in two additions. Pipe the frosting onto each cupcake using a piping bag with a large star tip. Arrange the strawberry slices to look like flower petals. When the frosting chills, it holds the strawberries securely.

The cupcakes can be stored chilled for up to two days.

Find this recipe and more in the Spring edition of Home at Home magazine, available FREE in store!

Anna Olson's Lemon Meringue Cupcakes

The meringue is a version of seven-minute frosting, perfectly suited to contrast the tangy lemon cake. Makes 16 cupcakes

Cupcakes:

• 1/2 cup unsalted butter, room temperature (125 mL)
• 1 1/4 cups sugar (310 mL)
• 2 tsp finely grated lemon zest (10 mL)
• 1 large egg, room temperature
• 1 tsp vanilla extract (5 mL)
• 2 cups cake and pastry flour (500 mL)
• 2 1/2 tsp baking powder (12 mL)
• 1/2 tsp salt (2 mL)
• 3/4 cup buttermilk, room temperature (175 mL)
• 2 tbsp lemon juice (30 mL)
• 5 to 6 tbsp lemon marmalade or lemon curd (75 to 90 mL

Meringue:

• 4 large egg whites, room temperature
• 1/2 tsp cream of tartar (2 mL)
• 2/3 cup sugar (150 mL)

• Preheat the oven to 350˚F (180˚C) and line the muffin pan with large paper baking cups.

• Cream the butter, sugar and lemon zest until smooth. Beat in the egg and vanilla. In a separate bowl, sift the flour, baking powder and salt. In another bowl, stir the buttermilk and lemon juice together. Alternate between adding the flour and the buttermilk mixtures to the butter mixture, starting and ending with the flour, and blending well after each addition. Spoon the batter into the paper baking cups and bake for 20 to 25 minutes, until the tops of the cupcakes spring back when gently pressed. Cool the cupcakes in the pan for 10 minutes, then remove them to cool completely on a cooling rack.

• Preheat the oven to 375˚F (190˚C) and place the cooled cupcakes on a baking sheet. Spoon a teaspoonful of lemon marmalade or curd in the centre of each cupcake top. Whip the egg whites with the cream of tartar until foamy and then continue whipping, slowing adding the sugar until the whites hold a stiff peak (the whites stand upright when the beaters are lifted). Spoon the meringue into a piping bag and pipe swirls to completely cover the marmalade or curd on top of each cupcake. Bake the cupcakes for 6 minutes until the meringue browns slightly, and then cool to room temperature.

The cupcakes can be stored chilled for up to two days, but are best enjoyed at room temperature.

Find this recipe and more in the Spring edition of Home at Home magazine, available FREE in store!

Anna Olson's Curried Pumpkin Soup

When I make soup in the autumn, I like to make a big batch, so that I have plenty for the next day or for freezing. A hearty soup like this also makes for a great lunch to take to work.

Serves 8 to 10

• 1 tbsp (15 mL) olive oil
• 1 small onion, peeled and cut into 1/2-inch dice
• 1 medium carrot, peeled and cut into 1/2-inch dice
• 2 garlic cloves, minced
• 1 tbsp (15 mL) finely grated fresh ginger
• 4 tsp (20 mL) garam masala
• 1 tsp (5 mL) turmeric powder
• 1 tsp (5 mL) celery salt
• 28 oz (796 mL) 1 can pumpkin purée (plain)
• 14 oz (400 mL) 1 can coconut milk
• 4 1/2 (1.125 L) cups chicken stock or water
• salt & pepper
• plain yogurt and toasted sesame seeds, for garnish

1. In a medium soup pot, add oil, onion and carrot and sauté over medium heat until the onions are translucent, about 6 minutes. Add the garlic, ginger, garam masala, turmeric and celery salt and sauté one minute more. Stir in the pumpkin purée, coconut milk and chicken stock (or water) and bring to a simmer. Cover and let soup simmer for about 15 minutes, until the carrot is tender. Purée soup in a blender (in batches) or with an immersion blender and return to medium-low heat. Season to taste before serving.
2. Serve in bowls and dollop with a spoonful of yogurt and a sprinkle of sesame seeds.

Anna Olson's Slow Cooker Moroccan Stew

This incredibly fragrant stew can also be prepared on the stove in a soup pot. Simply add an additional 11/2 cups (375 mL) of chicken stock to the recipe and simmer over medium-low heat for 11/2 to 2 hours.

Serves 4 to 6

MOROCCAN SPICE BLEND:

• 2 tsp (10 mL) ground cumin
• 2 tsp (10 mL) ground coriander
• 1 tsp (5 mL) ground ginger
• 1 tsp (5 mL) sweet paprika
• 3/4 tsp (4 mL) ground cinnamon
• 3/4 tsp (4 mL) ground black pepper
• 1/2 tsp (2 mL) ground allspice
• 1/4 tsp (1 mL) ground cloves

CHICKEN STEW:

• 28 oz (796 mL) 1 can diced tomatoes
• 1 1/2 cups (375 mL) chicken stock
• 1 small onion, peeled and diced into 1-inch pieces
• 2 medium carrots, peeled and diced into 1-inch pieces
• 1 medium parsnip, peeled and cut into 1-inch pieces
• 1 lemon, cut into quarters
• 1/2 cup (125 mL) raisins
• 2 tbsp (30 mL) honey
• 2 bay leaves
• 2 tbsp (30 mL) olive oil
• 2 lb (900 g) 1 chicken, cut into pieces (leave bones in)
• 19 oz (540 mL) 1 can chickpeas, drained and rinsed
• 2 cups (500 mL) fresh or frozen cauliflower florets
• salt

1. For the spice blend, stir all of the spices together and set aside, or store in an airtight container until ready to use.
2. Add the diced tomatoes, chicken stock, onion, carrots, parsnip, lemon, raisins, honey and bay leaves to the slow cooker and stir. Heat a large sauté pan over medium-high heat and add olive oil. Toss the cut up chicken with the Moroccan Spice Blend to coat. Sear the chicken pieces until nicely browned and then add them to the slow cooker. Spoon a little of the vegetable mixture over top of the chicken then cook, covered, for 21/2 to 3 hours on the high setting or 5 to 6 hours on the low setting. Check that the internal temperature of the chicken (at the centre of the largest piece) reaches 180°F (82°C). Approximately 30 minutes before the dish is done, add chickpeas and cauliflower. Remove lemon wedges and bay leaves, then season to taste and serve. If you wish to thicken the sauce, whisk in 11/2 tbsp (22 mL) cornstarch mixed with 2 tbsp (30 mL) cold water and stir until a simmer is returned.
3. Plating suggestion: Serve this stew in a bowl over cooked couscous and sprinkle with toasted, sliced almonds.

Anna Olson's Classic Gingerbread

A great gingerbread recipe makes for a great tea time snack, or even as a plated dessert served with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.

Makes 1 8-inch (20 cm) square pan cut into 16 squares

BAKING SPICE BLEND:

• 1 1/2 tsp (7 mL) ground cinnamon
• 1 1/2 tsp (7 mL) ground ginger
• 1/2 tsp (2 mL) ground nutmeg
• 1/2 tsp (2 mL) ground allspice
• 1/4 tsp (1 mL) ground cloves

GINGERBREAD:

• 6 tbsp (90 mL) unsalted butter, at room temperature
• 1/2 cup (125 mL) dark brown sugar, packed
• 2 large eggs, at room temperature
• 1/2 cup (125 mL) fancy molasses
• 1 tsp (5 mL) finely grated lemon zest
• 1 2/3 cups (400 mL) all-purpose flour
• 3/4 tsp (4 mL) baking powder
• 1/4 tsp (1 mL) baking soda
• 1/4 cup (60 mL) hot water
• 1/2 cup (125 mL) dark chocolate chips

1. For baking spice blend, stir all of the spices together and set aside, or store in an airtight container until ready to use.
2. Preheat oven to 350°F (180°C) and line the bottom and sides of an 8-inch square pan with parchment paper.
3. Beat the butter and brown sugar together in a large mixing bowl. Add the eggs one at a time, mixing well after each addition. Stir in molasses and lemon zest. In a separate bowl, mix together the flour, baking powder, baking soda and the Baking Spice Blend. Add the flour mixture to the butter mixture and stir until blended. Stir in the hot water then add in the chocolate chips. Scrape the batter into the prepared pan and bake for about 35 minutes, until a tester inserted into the centre of the cake comes out clean. Cool cake to room temperature, and then slice and serve.
4. Gingerbread keeps for up to 5 days in an airtight container or frozen for 2 months.

**This recipe uses chocolate chips. When I bake it, I will omit them for my mother and let you know how it turns out!

Anna Olson's Peach Apricot Preserves

Peach Apricot Preserves

Makes about 10 cups (2.5 L) preserves

• 1 lb peeled and diced fresh 450 g peaches
• 1 lb pitted fresh apricots, sliced 450 g
• 1⁄2 cup lemon juice 125 mL
• 6 cups sugar 1.5 L
• 2 cups pasteurized honey 500 mL
• 3 tbsp freshly grated ginger 45 mL
• 3 tbsp finely grated lemon zest 45 mL
• 2 x pouch liquid pectin

1. Prepare jars for preserving by washing and air-drying. Wash Snap lids by hand and air-dry. Wash all utensils to be used in preserving (tongs, ladles, funnel, etc). Prepare a large pot of water, bringing up to a simmer while preparing preserves.
2. Bring peaches and apricots up to a simmer with lemon juice then cook for 10 minutes, stirring often, until fruit is soft. Stir in sugar, honey, ginger and zest and return to a simmer. Cook for 15 minutes, stirring often. Stir in pectin and hold jam over low heat while packing jars.
3. To pack jars, warm Snap lids in hot tap water (not boiling water). Immerse jars to be filled into the large pot of water and simmer for three minutes. Remove and tip over on a clean tea towel to drain. Using a jam funnel, ladle preserves into jars, filling to 1⁄4" from the top. Wipe any preserves that dripped on the top of the jars and screw on Snap lids until "finger tight" (do not tightly fasten). With tongs, immerse filled jars into boiling water and boil for 15 minutes. Carefully remove jars from pot and let cool upright on a tea towel.
4. After jars have cooled to room temperature, check that the lids have sealed (the lids should appear concave, and should not move when the top is pressed). Any jars that have not sealed should be stored in the fridge and consumed. Label and date jars and store in a cool dry place for up to a year.

Anna Olson's Garden Chili Sauce

Yum! What a great way to use all those beautiful blooming tomatoes! Check out this recipe and more in the summer edition of Home at Home magazine!

Garden Chili Sauce

Makes about 12 cups (3 L) sauce

• 12 cups peeled and chopped 3 L tomatoes
• 3 cups diced onion 750 mL
• 2 cups diced green pepper 500 mL
• 2-6 diced banana peppers
• 5 cloves garlic, sliced
• 2 cups sugar 500 mL
• 1 cup white vinegar 250 mL
• 2 tbsp salt 30 mL
• 1 tbsp dill seed 15 mL
• 1 tbsp celery seed 15 mL

1. Prepare jars for preserving by washing and air-drying. Wash Snap lids by hand and air-dry. Wash all utensils to be used in preserving (tongs, ladles, funnel, etc). Prepare a large pot of water, bringing up to a simmer while preparing preserves.
2. Place tomatoes, onion, peppers and garlic in a pot and bring up to a simmer. Cook for 15 minutes, until peppers are soft. Add sugar, vinegar, salt and spices and continue to simmer until excess water has cooked away and mixture is sauce consistency, about 20 minutes.
3. To pack jars, warm Snap lids in hot tap water (not boiling water). Immerse jars to be filled into the large pot of water and simmer for three minutes. Remove and tip over on a clean tea towel to drain. Using a jam funnel, ladle chili sauce into jars, filling to 1⁄4" from the top. Wipe any preserves that dripped on the top of the jars and screw on Snap lids until "finger tight" (do not tightly fasten). With tongs, immerse filled jars into boiling water and boil for 15 minutes. Carefully remove jars from pot and let cool upright on a tea towel.
4. After the jars have cooled to room temperature, check that the lids have sealed (the lids should appear concave, and should not move when the top is pressed). Any jars that have not sealed should be stored in the fridge and consumed. Label and date jars and store in a cool dry place for up to a year.

Anna Olson's Cranberry Orange Scones

These seem like the perfect breakfast to have out on the patio with steaming cups of coffee--what a great way to start the weekend!

Cranberry Orange Scones

These are the flaky, not-too-sweet style of scone that I favour with a cup of tea.

Makes 6 scones

• 11⁄2 cups all purpose flour 375 mL
• 3 tbsp sugar 45 mL
• 11⁄2 tsp baking powder 7 mL
• 1 tbsp finely grated orange zest 15 mL
• 1⁄4 tsp salt 1 mL
• 6 tbsp unsalted butter, cut into 90 mL pieces and chilled
• 1⁄2 cup half and half cream, 125 mL plus extra for brushing
• 2⁄3 cup dried cranberries 160 mL

1. Preheat oven to 375˚F (190˚C). Place all dry ingredients in a mixing bowl, or in the bowl of an electric mixer fitted with the paddle attachment. Cut butter into dry ingredients until it resembles coarse crumbs. Stir cream into the dough. Mix just until dough comes together. Stir in cranberries.
2. Turn dough onto a lightly floured surface. Roll dough twice to an inch (2.5 cm) thick, each time folding in half (this is the secret to a flaky scone). Shape dough into a circle 1-inch (2.5 cm) thick and cut into 6 wedges. Place on a greased or parchment-lined baking sheet and brush with remaining cream. Bake for 15 to 18 minutes, until tops are nicely browned.

Anna Olson's Asparagus Salad

From www.annaolson.com

Asparagus Salad with Chevre, Avocado and Blackberries
Serves 4

1 lb (450g) fresh asparagus
1 ripe but firm avocado
3 oz (90g) fresh goat cheese
1 cup (250mL) fresh blackberries
1 lemon, cut in half
extra virgin olive oil
salt & pepper

Bring a pot of water up to a boil and salt generously. Trim asparagus and add to water. Blanch, uncovered, until tender (check by tasting – time will vary depending on thickness of asparagus). Once tender drain and shock in a bowl with ice and water to halt cooking. Strain and chill until ready to serve.

To serve, arrange chilled asparagus on a serving platter. Peel and slice avocado and arrange over asparagus. Crumble goat cheese on top and then sprinkle salad with blackberries. Squeeze lemon juice over top then drizzle salad with a touch of olive oil and season lightly.

Update from the Market

Well, we just returned from the Home Hardware Market and have lots to share!

First up, we met Anna Olson! (This photo is from Sarah's blackberry.) I have some excellent BBQ tips from her to share with you in a later post. We are hoping she will come to our store for a visit someday soon! She also gave us an insider tip--in the Summer edition of Home at Home magazine she will be providing some recipes for preserving (something a lot of you have been requesting lately!)

We also met up with Kevin O'Leary from CBC's Dragon's Den. He was there to promote one of the products he pitched the Dig It Garden Glove. In case you haven't heard of it, the glove has an interior reinforced pillow top protector built on the inside that prevents the nail from direct contact with the glove, thereby protecting your manicure (and/or also preventing dirt from sneaking in the seems and under your nails!) We will have a more detailed post on it in the future. We are also bringing in the Eye Dig It sunglasses, which combine revolutionary technology that allows you to protect your eyes from UV rays while incorporating the highest impact resistance lenses of any safety glasses (so you're safe from flying rocks while mowing the lawn, but still look stylish--they are made from a Prada mold!) Sarah and I were their first customers of the day!

We also met up with Mark Cullen and are really excited for the new Water Wicks this year! (See earlier post).

Hmm.. what else. Well, we were ordering Christmas at the show, and while it is the LAST thing from your minds right now, I will give you one update--we have some new self-forming trees this year that come out of the box fluffed, formed and ready for decorations!

For toys this Christmas we have the COOLEST new thing, Paper Jamz! These puppies are affordable, lightweight, paper-thin guitars that actually play music! The creative blend of technology and play is made possible with Active Graphics Technology which allows for circuit-embedded paper, enabling you to play like a pro by simply touching the paper surface! Here is a video of some actual kids playing at the Home Hardware market and here is another one showing you how it actually works.

In Kitchen news, Kitchenaid is coming back Home! Look forward this fall to a new assortment of totally redesigned coffee pots, toasters and more! Pyrex also has a new line of kitchen accessories, including measuring spoons and cups that are magnetized. LOVE THIS. You can take one spoon off, use it, wash it, and stick it back with the rest. No annoying rings or lost spoons again!

And, last but not least, Anti Monkey Butt.
I won't explain it, I will just let you go to the site and read all about it.

Anna Olson's Grilled Pizza

Grilled Pizza with pesto, asparagus, smoked salmon & chevre

Makes 2 pizzas
Serves 4 as an appetizer

• 3/4 cup (175 mL) tepid water 105˚F (40˚C)
• 2 1/4 tsp (11 mL) instant dry yeast
• 1 cup (250 mL) all-purpose flour
• 1 cup (250 mL) whole wheat flour
• 1 tsp (5 mL) salt
• 3 tbsp (45 mL) olive oil

Toppings:

• cornmeal, for sprinkling
• 1/4 cup (60 mL) basil pesto
• 3 tbsp (45 mL) sour cream (not low-fat)
• 12 spears cooked fresh asparagus
• 8 slices smoked salmon
• 4 oz (120 g) fresh chèvre (goat cheese)
• 3 tbsp (45 mL) chopped chives
• 2 hard-boiled eggs, chopped

To make the dough, stir water and yeast together then stir in flours, salt and olive oil until dough becomes hard to work with a wooden spoon. Turn out the dough onto a lightly floured surface and knead for just one minute, until dough feels elastic. Place dough in a lightly oiled bowl, cover with plastic wrap and let rest for 30 minutes.

Stir pesto and sour cream together and set aside. Preheat grill to high heat. Divide dough in two and, on a lightly floured surface, roll out each piece as thinly as possible, to about 9-inches (23 cm) across. Place on a parchment-lined baking tray. Place rolled crust on pan or stone and cover the rolled out crust with a thin layer of the pesto mixture. Arrange asparagus and smoked salmon on top, crumble chèvre over top and grill with the lid open for 10 to 15 minutes, until golden at the edges. Sprinkle with chives and chopped egg immediately before slicing and serving.

Anna Olson's Rhubarb Ricotta Muffins

Rhubarb Ricotta Muffins

Makes 12 muffins

• 2 1/2 cups (625 mL) all purpose flour
• 1 1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) ground cinnamon
• 1 1/3 cups (330 mL) packed light brown sugar
• 1/2 cup (125 mL) creamy ricotta
• 1/2 cup (25 mL) canola oil
• 2 large eggs
• 1 1/2 tsp (7 mL) vanilla extract
• 1 1/3 cups (330 mL) chopped rhubarb (fresh or frozen) turbinado sugar, for sprinkling

Preheat oven to 350˚F (180˚C). In a bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate large bowl, blend together brown sugar, ricotta cheese, oil, eggs and vanilla. Add flour to brown sugar mixture and blend just until incorporated. Stir in rhubarb and spoon into a greased muffin tin. Sprinkle tops generously with turbinado sugar. Bake for 35 to 40 minutes, until tops are golden brown and a tester inserted in the centre of a muffin comes out clean. Allow to cool for 10 minutes before removing from muffin pan.

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Anna Olson's Grilled Shrimp Salad

Grilled Shrimp Salad with Green Goddess Dressing

Serves 6

• 1 cup (250 mL) mayonnaise
• 1/2 cup (125 mL) buttermilk
• 2/3 cup (160 mL) chopped flat leaf parsley
• 1/2 cup (125 mL) chopped green onion
• 1/2 cup (125 mL) fresh basil leaves, loosely packed
• 1/2 cup (125 mL) fresh mint leaves, loosely packed
• 1 tbsp (15 mL) Dijon mustard
• 3 tbsp (45 mL) olive oil salt and pepper

Shrimp & salad:

• 1 lb (450 g) peeled and de-veined 21/25 raw shrimp
• 2 tbsp (30 mL) olive oil salt & pepper juice of 1 lemon
• 9 cups (2.25 L) mixed salad green
• 1/2 cup (125 mL) sliced radishes

For dressing, purée mayonnaise, buttermilk, green onion, herbs and mustard in a food processor or blender until smooth. Slowly pour in oil while blending and season to taste. Chill until ready to serve.

For shrimp and salad, preheat gas grill on high. Toss shrimp with oil and season lightly. Grill shrimp in a grilling basket or skewered until pink. Toss shrimp in a bowl with lemon juice.

To serve, toss greens with half of the prepared dressing and arrange on plates. Toss the remaining dressing with shrimp and arrange over greens. Sprinkle salads with radishes and serve.

Find more recipes in the Spring edition of Home at Home magazine