AnnMarie Mattila
Custards & Mousses
Buttermilk Panna Cotta with Blueberry Compote
Both of these recipes taste delicious separately and even better together. They each have a lovely sweet-tart balance, neither overpowering. The panna cotta can...
Pies, Tarts & Cobblers
Chocolate Peanut Butter Mousse Tart
I love the combination of peanut butter and chocolate any time of year, but when the warmer weather rolls around, I don’t want to...
Breads
English Muffin Bread
This is a recipe I adapted from my best friend’s mother’s best friend’s recipe. (I promise that sentence is written properly!) It’s easy as...
Frozen
Strawberry Mint Freezer Jam
This recipe came my way in a graduate school culinary class. My professor, Chef Wai Chu, dedicated one class entirely to canning which I...
Custards & Mousses
Coconut Rice Pudding with Roasted Pineapple
This creamy rice pudding gets a boost from fat-grained Arborio rice. The starch is released to help thicken the pudding without the need for...
Bars & Cookies
Old Fashioned Sugar Cookies
I’m usually not a fan of traditional sugar cookies, but I got requests from them so much that I finally developed a recipe even...
Biscuits, Muffins & Quickbreads
Healthier Banana Chocolate Chip Muffins
Health kicks are hard when you’re in the baking profession, but they also pose a good challenge to come up with recipes that can...
Bars & Cookies
Maida Heatter’s Raisin Pillow Cookies
In my opinion, raisins are underappreciated, stuck in cereals and the occasional oatmeal cookie. In search of something different, I came across a recipe...
Candies & Confections
Chocolate Cake Truffles
It’s inevitable that I have leftovers from leveling and sculpting cakes. Since I hate wasting and simply can’t afford to constantly eat the scraps...
Cakes
One Bowl Chocolate Cake with American Vanilla Buttercream
Quite possibly my most popular cake recipe, this chocolate cake is as simple as can be and very hard to screw up. I have...
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.