AnnMarie Mattila
Cakes
Orange Chocolate Olive Oil Cake
It should be of no surprise given my profession that I find myself in conversations about food on a regular basis. Recently, in a...
Cakes
Mocha Almond Dacquoise
Layers of rich French coffee buttercream and bittersweet chocolate ganache sandwiched between baked chocolate almond meringues make for a unique, decadent dessert, worth the...
Cakes
Torta Caprese al Limone (Lemon Torte)
With my passport tucked in a drawer for a while, I couldn’t help but dream of being elsewhere, basking in the glorious sunshine on...
Candies & Confections
Muskmelon Pâte de Fruit
This may be a controversial statement, but I’m not the biggest fan of melon. So when I was gifted a melon by a friend...
Cakes
S’mores Cake
I’ll admit, I’m not into camping or most outdoor activities in general. But every now and then, I enjoy a good bonfire, as it...
Cookbooks
Pastry Love: A Baker’s Journal of Favorite Recipes
By Joanne Chang
(Houghton Mifflin Harcourt, $40) As the subtitle suggests, Pastry Love is more personal for pastry chef Joanne Chang, whose previous cookbooks focused on...
Cookbooks
The Last Course
By Claudia Fleming with Melissa Clark(Random House, $40)
Originally released in 2001 while Claudia Fleming was at the height of her fame at Gramercy Tavern...
Frozen
Pineapple-Lime No-Churn Ice Cream with Macadamia Nut Tulipes
Don’t think of no-churn ice cream as lazy. Rather, think of it as an efficient way to have a taste of the tropics. It...
Cakes
Cherry Vanilla Roulade
Roulade, Swiss roll, jelly roll, so many names for a cake that is essentially a pretty cake log. This version takes advantage of fresh...
Cakes
Raspberry-Coconut Charlotte
A charlotte is a wonderful alternative to cake for special occasions, elegantly lined with delicate ladyfingers and often decorated with a ribbon. This bavarian...
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.