AnnMarie Mattila
Individual Desserts
Meyer Lemon Heart Pavlovas
What’s not to love about the simple sweet texture of a meringue? You don’t have to shape them like hearts, of course, (look how...
Biscuits, Muffins & Quickbreads
Banana Crunch Bread
This recipe is inspired by my favorite Banana Crunch Muffins from Ina Garten, which has been my favorite way to use ripe bananas for...
Cakes
Carrot Snack Cake
Carrot cake is one of those recipes that’s good pretty much any time of year. I particularly like it during the winter because it’s...
Bars & Cookies
Raspberry Walnut Linzer Cookies
Traditional linzer cookies are made with almonds, but I have an odd obsession with walnuts and always have them on hand. This recipe would...
Custards & Mousses
Pumpkin Panna Cotta
If you’re looking for a seasonal dessert that’s maybe a little different than the usual pumpkin pie, try this! They make impressive individual desserts,...
Frozen
No-Churn Maple Walnut Ice Cream
I swear, I love making ice cream from scratch. But I’ve been so busy lately (so much baking to do!) that no-churn is my...
Bars & Cookies
No-Bake Pumpkin Spice Oatmeal Cookies
My oven has been acting up recently, and rather than burn yet another batch of brownies, I decided to take a break. Of course,...
Cakes
Caramel Apple No-Bake Cheesecake
I love when the calendar flips to the fall months. But let’s be honest, if you live in certain areas of the country, it...
Cakes
Blueberry Crumb Cake
If you’re reading this and fresh blueberry season is over, don’t fret! This recipe is great for grocery store blueberries as well as frozen...
Bars & Cookies
Peach Crumble Bars
You’ll need about 3 to 4 peaches for this recipe, and the best part is you don’t have to bother peeling them! They get...
About Me
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AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.