AnnMarie Mattila
Frozen
Dairy-Free Strawberry-Coconut Ice Cream
This recipe couldn’t be easier — four ingredients, no-churn, easy assembly. The trade off, like many dairy-free recipes, is that you have to let...
Cakes
Triple Orange Pound Cake
Cold weather to me means good citrus! With an abundance of oranges, this is a good way to use about 2 of them while...
Individual Desserts
Champagne-Poached Quince
If you can find quince, they will always need to be cooked because they never ripen to a point where you’d eat them raw....
Bars & Cookies
Chocolate-Vanilla Striped Sablé Cookies
Truth be told, these were meant to be traditional checkerboard cookies, but I started cutting wrong… and once you do that, you have to...
Candies & Confections
Toasted Almond Pinecone Truffles
If this recipe looks vaguely familiar, it’s because it’s my Easy Amaretto Chocolate Truffles in a different outfit. The initial recipe is easy. The...
Cakes
White Chocolate Cranberry Cake
I adapted the recipe from this phenomenal Fine Cooking cake I’ve been making for a few years. Rather than raspberries, I went for a...
Bars & Cookies
Chocolate Peppermint Crinkle Cookies
A Christmas cookie classic gets an equally classic flavor combo twist! All it takes is a little peppermint extract and a couple of crushed...
Bars & Cookies
Leftover Cranberry Sauce Thumbprint Cookies
If you’re like me, canned cranberry sauce is the highlight of my Thanksgiving. But if you’ve got a family like mine, there will be...
Pies, Tarts & Cobblers
Coconut Cream Pie
A pie that will surely make everyone in my coconut-loving family happy, this classic dessert is straightforward with techniques. A blind-baked standard pie crust,...
Candies & Confections
Easy Amaretto Chocolate Truffles
Making sophisticated chocolate truffles is easier than you may think! Take a page out of Ina Garten’s book and skip the tempered chocolate step....
About Me
98 POSTS
0 COMMENTS
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.