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AnnMarie Mattila

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...

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...

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....

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...

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...

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...

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...

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...

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,...

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

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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.

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