AnnMarie Mattila
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...
Bars & Cookies
Kheer Rice Krispie Treats
I almost felt embarrassed posting a rice krispie treat recipe, given how easy they are to make and find on the internet. But these...
Cakes
Graham Cracker Streusel Coffee Cake
This recipe is adapted from one that graced the cover of an old Starbucks cookbook from the mid-90s that came into my possession so...
Pies, Tarts & Cobblers
Italian Ricotta Tart
It’s weird to admit, considering how much I bake, that there are no traditional Easter desserts in my family. Though we celebrate it every...
Bars & Cookies
Almendrados (Flourless Almond Cookies)
In my hunt to find something Passover friendly, I stumbled upon this traditional Spanish cookie. Since it is flourless, it totally works for the...
Articles
The Best, Most Affordable Way to Learn From Pastry Pros!
Do you love baking so much that you’ve considered attending pastry school, but couldn’t find the time, money or energy? I hear you! Making...
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.