AnnMarie Mattila
Candies & Confections
Salted Pecan Matzo Toffee
Surprisingly, it took me over 20 years of living in New York to finally buy a box of matzo. This recipe is honestly the...
Bars & Cookies
Monster Cookies
Sharing this recipe for monster cookies wasn’t planned. I went to make them one day and couldn’t find my recipe, so I stumbled on...
Breads
Pulla (Finnish Cardamom Bread)
I’ve had a lifelong obsession with cardamom, and it all began with pulla. Both of my parents grew up eating it thanks to their...
Cakes
St. Patrick’s Day Confetti Cupcakes with Irish Cream Whipped Cream
When I started making cakes for events, I got an overwhelming amount of requests for “funfetti” cakes, even for weddings! Happy memories of childhood...
Bars & Cookies
No-Bake Oatmeal Date Granola Bars
Sometimes a recipe comes along that you find yourself endlessly making, and this definitely fits in that category. I give every ounce of credit...
Bars & Cookies
Rocky Road Blondies with Brown Sugar Crackle
Most of the time I like my sweets not actually that sweet, but once in a while I crave something chewy, gooey and unabashedly...
Cakes
Simple Almond Cake
Not a particularly fancy cake, what it lacks in appearance makes up for in flavor, thanks to a solid dose of almond paste. If...
Pastries & Viennoiserie
Bananas Foster Triangle Pastries
My birthday lands somewhere around Mardi Gras, and a few years ago I had the pleasure of flying down to New Orleans to celebrate...
Cakes
Chocolate Lovers Mousse Cake
Chocolate, chocolate and more chocolate, that’s what I like for Valentine’s Day and this cake delivers. The chiffon cake and the mousse are both...
Cakes
Grandma’s (Vegan) One Bowl Chocolate Cake with Peanut Butter Frosting
Years ago, when I was developing my own cake recipe repertoire, I was researching vegan options only to discover my grandma’s cake recipe already...
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.