AnnMarie Mattila
Cakes
Fresh Cherry Crumb Cake
This is a great, versatile crumb cake that tastes great both for breakfast or an afternoon coffee break. Replace cherries with any other stone...
Frozen
Dairy-Free Fudge Pops
I grew up loving Fudgsicles and so when I realized many years ago how easy they were to make, it was a no-brainer to...
Bars & Cookies
Caramel Peanut Bars
I hate wasting things. So, when I was faced with leftover sugar cookie dough from an order and a whole container of peanuts from...
Pies, Tarts & Cobblers
Red, White and Blue Fruit Tart
I decided to make this festive tart since I had leftover pastry cream from the Strawberry Cream Cake and a few leftover blueberries from...
Cakes
Strawberry Cream Cake
Fluffy white cake, creamy pudding-like filling and fresh strawberries. Is there anything tastier? This is a great early summer recipe if you can find...
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...
About Me
172 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.