AnnMarie Mattila
Biscuits, Muffins & Quickbreads
Cranberry Chocolate Chip Sourdough (Discard) Scones
I might be about a year and half too late into the pandemic to create a sourdough starter, but that’s where I find myself....
Bars & Cookies
Carrot Cake Cookies
As you may know by now, I always have to find ways to use leftovers. These cookies answered the call several times over, after...
Cakes
Banana Walnut Cake with Cinnamon Mascarpone Frosting
Inevitably with bananas comes the day they go from ripe-to-eat to ripe-to-bake and you have to think fast. Instead of muffins or bread, I...
Bars & Cookies
Double Chocolate Rye Cookies
I have a voracious appetite (pun intended) for ripping recipes out of magazines with the sincere intention of making them all. Often, they collect...
Biscuits, Muffins & Quickbreads
Lemon Strawberry Crumb Muffins
Just when I thought strawberry season was over, I came across a small but mighty variety called tristars very late in the season. Because...
Pies, Tarts & Cobblers
Peach Hand Pies
Flaky crust, sweet and seasonal filling, no utensils required! These hand pies are portable for picnics or a casual dessert anywhere, really. There is...
Frozen
Honey Ice Cream
My honey ice cream was originally part of my Poached Figs recipe, but it’s so good on it’s own, I think it deserves a...
Cakes
Stuffed Sunflower Cupcakes
A ray of sunshine on the outside with a surprise filling on the inside. Ermine buttercream tastes very similar to Hostess cupcake filling, which...
Pies, Tarts & Cobblers
Ann Reardon’s Chocolate Raspberry Tart
From Ann Reardon’s How to Cook That: Crazy Sweet Creations (Mango, 2021), this simple yet impressive tart will satisfy any chocolate lover’s sweet tooth....
Pies, Tarts & Cobblers
Black Raspberry Chiffon Pie
This recipe is adapted from Erin McDowell’s The Book on Pie, which if you haven’t read yet, is an excellent resource. Her original pie...
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.