About Anna Recipes

About Anna Recipes

Welcome to My Baking Kitchen

Hi, I’m Anna Kelly, and I’m the person behind Anna Recipes. I created this site in 2019 to share my passion for dessert baking and to help people feel confident creating delicious treats at home.

[Add a professional photo of yourself here – ideally in your kitchen, holding a finished dessert, or actively baking. Caption it: “Anna Kelly testing recipes in her home kitchen”]

I know baking can seem intimidating. For years, I watched friends and family members avoid making desserts from scratch because they weren’t sure about proper techniques, worried about recipes failing, or felt overwhelmed by complicated instructions. That’s exactly why I started this site—to break down those barriers and show that baking amazing desserts at home is absolutely achievable.

My Story and Background

I’m not a professionally trained pastry chef with a degree from a prestigious culinary institute. What I do have is 18 years of dedicated baking experience, a culinary certificate in pastry arts from the Culinary Arts Institute of Portland, Oregon, and three years of professional kitchen experience between 2010-2013.

annarecipes

Where It Started

I grew up in Portland, Oregon in a family where homemade desserts were part of our daily life. My grandmother, Margaret Kelly, was an extraordinary baker who taught me that baking is about more than following recipes—it’s about precision, patience, and sharing what you create with others.

Those afternoons in her kitchen when I was seven years old, learning to make her famous apple pie and chocolate chip cookies, sparked a lifelong passion. She showed me how to feel when dough is properly mixed, how to recognize when something is perfectly baked by smell and appearance, and the importance of accurate measurements. Those early lessons became the foundation of everything I do today.

My Professional Training

As I grew older, baking became my creative outlet. After graduating from Lincoln High School in Portland in 2007, I decided to pursue my passion more formally. I enrolled in the Professional Baking & Pastry Certificate program at the Culinary Arts Institute of Portland, where I completed a six-month intensive course focused on pastry arts. The program covered:

  • Proper measuring and scaling techniques
  • Understanding ingredient ratios and functions
  • Classic baking methods and techniques
  • Food safety and sanitation practices
  • Basic cake decorating and presentation

After completing the program in May 2010, I worked in professional kitchen settings for approximately three years. I spent 18 months at Sweet Harvest Bakery on Hawthorne Boulevard in Portland where I learned production baking, consistency, and efficiency under head baker Sarah Chen. Later, I worked for 18 months in the pastry section of The Garden Table Restaurant in the Pearl District where I gained experience with plating, presentation, and working under pressure during service alongside pastry chef Michael Torres.

The Shift to Home Baking

While I valued my professional experience, I realized that what I truly loved was home baking—the kind where precision matters but personality matters more, where you can experiment freely, and where the goal is bringing happiness rather than commercial perfection.

Professional kitchens taught me important technical skills and consistency. Home baking reminded me why I fell in love with baking in the first place: the creativity, the flexibility to adapt recipes, and the personal connection to what you’re creating for family and friends.

Why I Started Anna Recipes

In January 2019, I combined my professional knowledge with my love for home baking by launching this website. I had five notebooks filled with recipes I’d developed, adapted, and perfected over the years. Friends like Jennifer Martinez and David Thompson constantly asked me for baking advice, recipe recommendations, and troubleshooting help.

I launched Anna Recipes with a specific goal: make dessert baking accessible to everyone, regardless of experience level. I wanted to create a resource that bridges the gap between professional techniques and home kitchen reality.

Since starting, the site has grown to over 300 tested dessert recipes. I’m grateful that tens of thousands of people visit each month to find reliable recipes they can trust.

What Makes Anna Recipes Different

1. Every Recipe Is Personally Tested Multiple Times

I don’t just develop these recipes—I bake them repeatedly until they’re reliable. Here’s my testing process:

Initial Development: I start with a flavor combination or technique I want to explore, sometimes inspired by classic desserts, seasonal ingredients from the Portland Farmers Market at PSU, or reader requests.

First Bake: I prepare the recipe from start to finish, taking detailed notes on every step. What was the exact texture of the batter? How long did it actually take to bake? What did the final result look and taste like?

Adjustments and Retesting: Based on that first attempt, I adjust ingredient ratios, mixing methods, or baking times. Most recipes go through 4-6 rounds of testing before I’m satisfied with the results.

Real-World Testing: Before publishing, I have my husband Tom and my sister Rachel follow my written instructions exactly as written. This catches any unclear steps or assumptions I’m making based on my experience. (When I refer to “we” anywhere on this site, I’m talking about my family of taste-testers who help evaluate results.)

Different Conditions Testing: I test recipes with both convection and conventional oven settings, different pan materials from brands like Nordic Ware, USA Pan, and Wilton, and document how results may vary.

Post-Publication Monitoring: After I publish, I pay close attention to reader feedback. If multiple people mention the same issue, I return to my kitchen, investigate, and update the recipe immediately. I’ve revised over 85 recipes based on reader experiences.

2. Detailed Instructions That Actually Help

I write recipes the way I wish all baking resources would write them—with the practical details that help you succeed:

  • What the batter or dough should look like at each stage (with photos taken on my Canon EOS Rebel T7)
  • Specific mixing times and visual cues beyond just “until combined”
  • Exactly what “done” looks like beyond timer settings
  • Common mistakes and how to avoid them
  • What to do if something goes wrong during the process
  • Why certain steps matter (understanding the science helps you troubleshoot)

I include timing that’s realistic. If I say a recipe takes 50 minutes, I’ve timed myself using a kitchen timer, including all the prep work.

3. Accessible Ingredients and Equipment

Ingredients: Every recipe uses ingredients you can find at Fred Meyer, Safeway, or Trader Joe’s. When I call for something specialty (like Guittard Dutch-process cocoa or King Arthur cake flour), I explain why it matters and offer substitutes when possible—that I’ve actually tested.

Equipment: I bake with standard home equipment—a Frigidaire electric oven, KitchenAid Classic Plus 5-quart stand mixer in Empire Red, and standard baking pans. I don’t own professional equipment. If a recipe requires special tools, I tell you upfront and usually provide alternatives.

Skill Levels: I clearly mark whether a recipe is beginner-friendly or requires more experience. Most recipes are designed for home bakers with basic skills who want to expand their repertoire.

4. Real Photos from My Kitchen

All the photos you see are taken by me, in my kitchen, of desserts I actually baked using my Canon EOS Rebel T7 camera. They’re not professionally styled with perfect lighting and expensive props, but they’re honest representations of what your dessert will look like when you make it.

5. Focus on Building Skills and Confidence

Beyond recipes, I create content that teaches baking fundamentals based on techniques I learned from books like “The Professional Baker” by Wayne Gisslen and “The Cake Bible” by Rose Levy Beranbaum:

  • Understanding how ingredients work together
  • Proper mixing techniques for different dessert types
  • How to tell when baked goods are perfectly done
  • Troubleshooting common baking problems
  • Converting recipes for different pan sizes
  • Storage and freshness tips

My goal isn’t just to give you recipes—it’s to make you a more confident, knowledgeable baker who understands the principles behind the process.

What You’ll Find Here

Cakes: Layer cakes for celebrations, sheet cakes for gatherings, bundt and pound cakes, coffee cakes, and cupcakes

Cookies and Bars: Classic cookies (chocolate chip, oatmeal, sugar cookies), decorated cookies, bar cookies and brownies, no-bake treats, and holiday cookies

Pies and Tarts: Fruit pies, cream pies, tarts and galettes, pie crust techniques, and seasonal variations

Frozen Desserts: Ice cream and gelato, frozen pies and cakes, popsicles, and no-churn options

Quick Desserts: Mug cakes, simple puddings, fruit-based desserts, and 30-minute treats

Holiday and Seasonal Desserts: Birthday cake ideas, holiday-themed desserts, seasonal flavor combinations, and party desserts

Baking Guides and Tutorials: Step-by-step technique guides with photos, ingredient explanations, equipment recommendations, troubleshooting guides, and baking science basics

Why You Can Trust My Content

Transparency in Everything I Do

Testing Standards: Every single recipe on this site has been baked by me, in my kitchen, at least four times. Many have been tested significantly more. No exceptions.

Honest Recommendations: I only recommend products and brands I personally own and use. When I suggest baking equipment or ingredients like Bob’s Red Mill flour, Ghirardelli chocolate, or OXO measuring cups, it’s because I’ve used them extensively and genuinely believe they’re valuable.

Clear Disclosure: This site displays advertisements through Ezoic and contains affiliate links (primarily Amazon Associates). This means I may earn a small commission when you purchase through certain links, at no additional cost to you. These commissions help cover the costs of running the site—Bluehost web hosting ($15.99/month), ingredients for recipe testing (approximately $200-300/month), and photography equipment. Any sponsored content or partnerships are clearly labeled.

Responsive to Feedback: I read every single comment and email. When readers like Susan from Ohio or Mike from Texas point out issues or ask questions, I investigate and update recipes accordingly.

Commitment to Accuracy: I research thoroughly, follow FDA food safety guidelines, and admit when I don’t know something. I’m constantly improving through continued practice and education from sources like America’s Test Kitchen and King Arthur Baking Company’s blog.

Food Safety and Quality Standards

All recipes follow proper food safety practices:

  • Safe storage times and methods for different desserts based on USDA guidelines
  • Proper handling of eggs and dairy products
  • Temperature guidelines for perishable ingredients (using my ThermoWorks ThermaPen)
  • Allergen information highlighted
  • Shelf life and freshness guidance

I take food safety seriously because I make these desserts for my own family.

My Baking Philosophy

Baking Should Be Approachable, Not Stressful

Yes, precision matters in baking—it’s chemistry after all. But baking should also be creative and satisfying. Some of my best recipes came from experiments and happy accidents. I encourage you to use my recipes as foundations and make them your own.

Understanding Beats Memorization

When you understand WHY ingredients work the way they do, you become a better baker. You can troubleshoot problems, make smart substitutions, and adapt recipes confidently. That’s why I explain the reasoning behind techniques.

Home Baking Has Its Own Value

Professional baking and home baking serve different purposes. Home baking is about connection, creativity, and comfort. It doesn’t need to be perfect—it needs to be made with care and shared with people you care about.

Anyone Can Learn to Bake

I firmly believe anyone can learn to bake well. It’s not a mysterious talent—it’s a skill developed through practice, good instruction, and understanding basic principles.

My Kitchen Setup

I work with equipment that most home bakers already have or can easily acquire:

Appliances:

  • Frigidaire Gallery FGEH3047VF electric oven (I test with both convection and conventional settings)
  • KitchenAid Classic Plus stand mixer, 5-quart, Empire Red (model K45SS)
  • Hamilton Beach 6-Speed Electric Hand Mixer for smaller jobs

Baking Pans and Tools:

  • Fat Daddio’s 8-inch and 9-inch round cake pans (anodized aluminum)
  • USA Pan 9×13 sheet cake pan
  • Nordic Ware Natural Aluminum Commercial Baker’s Half Sheets
  • Pyrex and Emile Henry pie dishes
  • Nordic Ware 10-cup Anniversary Bundt Pan
  • USA Pan 12-cup muffin tin
  • Chicago Metallic 9×5-inch loaf pans

Essential Tools:

  • Rubbermaid Commercial Oven Monitoring Thermometer (crucial for accuracy!)
  • ThermoWorks ThermaPen instant-read thermometer
  • Escali Primo digital kitchen scale
  • Pyrex glass measuring cups (1-cup, 2-cup, 4-cup)
  • OXO Good Grips measuring cups and spoons
  • Vollrath stainless steel mixing bowls (1.5, 3, and 5-quart)
  • GIR silicone spatulas and Joseph Joseph wooden spoons
  • OXO Good Grips 11-inch balloon whisk
  • Checkered Chef Cooling Racks
  • Ateco offset spatulas (small and large) for frosting
  • Reynolds parchment paper and Silpat silicone baking mats

Small Equipment:

  • Microplane Premium Classic Zester
  • OXO Good Grips fine-mesh strainer
  • OXO Good Grips cookie scoops (small, medium, large)
  • OXO Good Grips silicone pastry brush
  • Joseph Joseph adjustable rolling pin
  • Wilton disposable piping bags and Ateco decorating tips

This is intentional. I want you to know that these recipes work with standard home equipment, not a professional bakery setup.

Who This Site Is For

You’re in the right place if you:

  • Want to bake more desserts but feel unsure where to start
  • Have had disappointing baking results and want to improve
  • Appreciate detailed explanations and want to understand the “why”
  • Are looking for reliable recipes that work consistently
  • Value honest, practical advice over complicated techniques
  • Are baking for family or friends and need proven recipes
  • Want to learn dessert baking skills that transfer to many recipes

Beyond the Kitchen

When I’m not baking (which honestly isn’t often!), I enjoy:

  • Visiting Portland Farmers Market at PSU on Saturdays for seasonal ingredients and inspiration
  • Trying desserts at local spots like Pearl Bakery, St. Honoré Boulangerie, and Pix Pâtisserie to learn new techniques
  • Reading cookbooks by authors like Dorie Greenspan, Stella Parks, and Joanne Chang
  • Experimenting with new flavor combinations in my test kitchen
  • Spending time with my husband Tom and our two kids Emma (age 12) and Jack (age 9), who are my most honest taste-testers

I live in Portland, Oregon with my family, who taste-test everything that comes out of my oven. If a recipe makes it to this site, it has passed their scrutiny—and they can be tough critics!

Connect With Me

I genuinely want to hear from you. Your questions, feedback, and success stories make all the work worthwhile.

Email: info@annarecipes.net

I personally read and respond to every email, typically within 2-3 days (sometimes sooner). Don’t hesitate to reach out with questions about recipes, requests for new content, or just to share how something turned out.

Newsletter: Join my weekly email list for new recipes, baking tips, seasonal dessert ideas, and answers to common reader questions. I respect your inbox—one email per week, no spam, easy unsubscribe. Sign up through the homepage.

Social Media:

  • Instagram: @annarecipes – Daily baking tips, behind-the-scenes content, and recipe previews
  • Pinterest: AnnaRecipes – Recipe collections organized by dessert type, occasion, and difficulty
  • Facebook: Anna Recipes – Community discussions, reader Q&A, and recipe updates

What Drives Me

Here’s what keeps me testing recipes and writing detailed instructions:

I love the moment when someone tells me they successfully baked their first cake or that their cookies turned out perfectly. I love hearing that a recipe became someone’s family tradition or special occasion dessert. I love knowing that I’ve helped people feel more confident in their kitchens and created sweet memories through their baking.

This isn’t about building a baking empire or becoming famous. It’s about the genuine satisfaction of solving problems and sharing knowledge. Recipe development combines everything I enjoy—precision, creativity, problem-solving, and helping others succeed.

Current Focus and Future Plans

Right now I’m working on:

  • Expanding beginner-friendly baking tutorials with more step-by-step photos
  • Creating comprehensive guides for different dessert categories
  • Developing more dietary variation options (gluten-free, dairy-free)
  • Improving the site’s searchability and recipe organization with better WordPress plugins
  • Building a better mobile experience
  • Adding more troubleshooting content based on common reader questions

Long-term goals include video content showing techniques in action (currently saving for a Sony ZV-E10 camera), interactive baking courses for beginners, seasonal baking guides, expanding international dessert recipes, and creating printable baking reference guides.

I’m one person managing this site alongside other life responsibilities, so progress is steady rather than rapid. I appreciate your patience as Anna Recipes continues to evolve.

Frequently Asked Questions

Is it really just you running this site?

Yes. I develop all the recipes, bake all the desserts, take all the photos, write all the content, manage the WordPress website, and respond to emails. My husband Tom helps with website technical issues occasionally, and my family helps with taste-testing and honest feedback, but the site is essentially a one-person operation.

What are your qualifications?

I completed a Professional Baking & Pastry Certificate from the Culinary Arts Institute of Portland, Oregon and worked in professional kitchens for about three years (2010-2013), including at Sweet Harvest Bakery and The Garden Table Restaurant. However, most of my expertise comes from 18+ years of continuous practice, experimentation, and learning through experience. I’m constantly improving my skills through books like “BraveTart” by Stella Parks, courses from Craftsy, and hands-on practice.

How long have you been baking?

I’ve been baking seriously for over 18 years, starting from childhood lessons with my grandmother Margaret Kelly. I’ve been developing and testing recipes specifically for this site since January 2019.

How do you support yourself with this site?

Through display advertising (Ezoic ads you see on pages) and affiliate links (primarily Amazon Associates). When visitors view ads or purchase through my links, I earn small commissions that help cover Bluehost hosting costs ($15.99/month), ingredients for testing (approximately $200-300/month), and equipment. This model allows me to keep all recipes free for everyone.

Can I share your recipes?

Absolutely! Please share links to recipes with anyone who might enjoy them. If you want to republish a recipe elsewhere (on your blog, in a publication, etc.), please email me first at info@annarecipes.net. I’m usually happy to grant permission with proper attribution.

How can I support your work?

The most meaningful ways to support Anna Recipes:

  • Try recipes and leave honest reviews
  • Share recipes with friends and family
  • Turn off ad blockers when visiting (ads keep the site free)
  • Use my Amazon affiliate links if you’re purchasing baking equipment anyway
  • Send feedback and suggestions to info@annarecipes.net
  • Tag me @annarecipes on Instagram when you make my recipes

Do you respond to recipe questions?

Yes! I read every comment and email. If you’re having trouble with a recipe or have questions, please reach out to info@annarecipes.net. I want to help you succeed.

What’s your favorite thing to bake?

Layer cakes. There’s something deeply satisfying about the process—the layers, the frosting, the final presentation. But I also have a soft spot for classic chocolate chip cookies using Ghirardelli chocolate chips because they’re versatile, shareable, and universally loved.

How do you decide which recipes to develop?

Through a combination of personal interest, seasonal ingredients from Portland Farmers Market, reader requests sent to info@annarecipes.net, and identifying gaps in my current content. I track what people are searching for using Google Analytics and what questions come up frequently in comments.

Do you test recipes on your family?

All the time! My husband Tom, daughter Emma, and son Jack are my primary taste-testers and quality control. Their honest feedback helps me refine recipes before publication. If something doesn’t pass the family test, it doesn’t get published.

Can you create recipes for specific dietary needs?

I do include some gluten-free, dairy-free, and lower-sugar options, but it’s not my primary expertise. I’m working on expanding these options based on reader requests, but I won’t publish a recipe until I’ve tested it thoroughly using brands like Bob’s Red Mill gluten-free flour and can guarantee good results.

A Personal Thank You

Thank you for taking the time to read about me and Anna Recipes. Thank you for visiting, for trying recipes, for leaving reviews, and for being part of this community.

Whether you’re here for a single recipe or you become a regular reader, I’m honored that you’ve chosen to trust me as part of your baking journey.

Every email I receive at info@annarecipes.net, every comment left, every photo shared on Instagram @annarecipes of a beautiful cake or perfect batch of cookies—these remind me why I do this work. You inspire me to keep testing, keep improving, and keep sharing.

Here’s to more delicious desserts, growing confidence, and successful baking.

Anna Kelly
Founder & Recipe Developer
Anna Recipes
Portland, Oregon

Last Updated: December 2024

Anna Recipes is an independent website owned and operated by Anna Kelly. All content, opinions, and recommendations are my own. I am not affiliated with any bakery, culinary school, food corporation, or commercial kitchen. This site is hosted on Bluehost and uses WordPress. For business inquiries: info@annarecipes.net