AnnMarie Mattila
Biscuits, Muffins & Quickbreads
Blackberry Almond Muffins
I came home to a lovely container of fresh blackberries recently and rather than eat them, you know I had to make something. Mine...
Cakes
Strawberry Pound Cake Trifle
What I love about a trifle is that it’s impressive, feeds a lot of people, and can be a little messy. You can turn...
Custards & Mousses
Strawberry Panna Cotta
One of my favorite things to do during strawberry season is make a big batch of sweetened puree, use it for a variety of...
Bars & Cookies
Lemon-Lavender Shortbread
Shortbread is an excellent way to highlight and splurge on a European-style butter. It will provide a more luxurious bite to an otherwise simple...
Frozen
Rocky Road Chocolate Ice Cream
What can I say? A simple chocolate ice cream loaded with a bunch of sweet stuff makes me happy. Though I love to make...
Pies, Tarts & Cobblers
Chocolate Banana Rum Pie
In my never-ending quest to find new recipes for the bananas I get from my coffee vendor, I decided to use them up instead...
Bars & Cookies
Matzo Magic Bars
I’m always intrigued around Passover when I see the stacks of matzo boxes to see if I can make anything fun (other than eat...
Bars & Cookies
Espresso Chocolate Chunk Cookies
Recently, I was gifted with a really cool espresso finishing salt and immediately this type of cookie popped in my brain. But you don’t...
Custards & Mousses
Rum Raisin Rice Pudding
Rice pudding is traditionally made with eggs stirred in to thicken the custard base. If that seems intimidating, try this instead! It uses sweetened...
Cakes
Double Orange Layer Cake
When the weather is still cold and there’s not much out there in terms of fresh fruit, I love to reach for citrus. This...
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.