AnnMarie Mattila
Biscuits, Muffins & Quickbreads
Sundried Tomato Drop Biscuits
I grew up eating biscuits from a can (the sound of one of those things popping still scares the daylights out of me) or...
Pies, Tarts & Cobblers
Claire Saffitz’s Cranberry-Pomegranate Mousse Pie
Cranberries are one of those love them or hate them kind of ingredients. I’m firmly in the former camp, someone who looks forward to...
Breads
Fresh Herb No-Knead Bread
Ever since The New York Times published the no-knead bread recipe from Sullivan Street Bakery’s Jim Lahey years ago, he inspired a host of...
Pies, Tarts & Cobblers
Petee’s Butterscotch Cream Pie
Though there were so many vintage-inspired pie recipes in Petra Paredez’s book Pie for Everyone to choose from, I was particularly drawn to her...
Pies, Tarts & Cobblers
Raspberry Oatmeal Pie
Old fashioned oatmeal pie is sometimes described as the “poor man’s pecan pie” as it is essentially the same, except it swaps out pecans...
Pies, Tarts & Cobblers
Vegan Pumpkin Pie
After countless recipe failures trying to make a vegan pumpkin pie, I almost gave up, assuming it had to be complicated to get it...
Bars & Cookies
Double Chocolate Peanut Butter Cup Tassies
Normally, the day after a holiday is a little sad, knowing you’re back to normal life, whatever that may be. However, I’ve found over...
Biscuits, Muffins & Quickbreads
Pumpkin Cranberry Nut Muffins
There are certain ingredients that are considered so seasonal that *POOF* as soon as the calendar changes, store shelves are lined with coffee creamers,...
Cookbooks
Dessert Person: Recipes and Guidance for Baking with Confidence
If you have ever seen pastry chef Claire Saffitz tackle some crazy recipe challenges when she was host of “Gourmet Makes” for Bon Appétit’s...
Cookbooks
Martha Stewart’s Cake Perfection
Happy 97th, Martha! 97th book, that is. The editors of Martha Stewart Living released her newest offering Cake Perfection (Clarkson Potter, $28.99) and true...
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.