AnnMarie Mattila
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...
Biscuits, Muffins & Quickbreads
Blackberry Almond Muffins
I came home to a lovely container of fresh blackberries recently and rather than eat them, you know I had to make something. Mine...
Cakes
Strawberry Pound Cake Trifle
What I love about a trifle is that it’s impressive, feeds a lot of people, and can be a little messy. You can turn...
Custards & Mousses
Strawberry Panna Cotta
One of my favorite things to do during strawberry season is make a big batch of sweetened puree, use it for a variety of...
Bars & Cookies
Lemon-Lavender Shortbread
Shortbread is an excellent way to highlight and splurge on a European-style butter. It will provide a more luxurious bite to an otherwise simple...
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.