AnnMarie Mattila
Bars & Cookies
Cranberry White Chocolate Crumb Bars
Makes 9 – 12 I feel like there’s a never-ending quest to find something to do with leftover cranberry sauce. While I prefer smooth canned...
Pies, Tarts & Cobblers
Cranberry Almond Tart
This is a twist on an Italian tart that usually calls for raspberry jam. It can actually be very flexible for any fruit jam...
Pies, Tarts & Cobblers
Make-Ahead Mini Apple Pies
I love making pies during the holidays, but with the stress of trying to make everything, I like to have things I can make...
Pies, Tarts & Cobblers
Salted Caramel Chocolate Pretzel Tart
If you’re a fan of the salty and sweet mix, this tart is definitely for you. The crust is made of crushed pretzels and...
Cakes
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
I can’t take full credit for this recipe. I adapted it from a Martha Stewart cupcake recipe I’ve been using for years and tweaked...
Pastries & Viennoiserie
Spinach-Feta Palmiers
These savory little bites make a good addition to an appetizer spread or as hot passed hors d'oeuvres at a party. They are much...
Biscuits, Muffins & Quickbreads
Maple Walnut Oatmeal Scones
A few times a week, I pass a maple syrup vendor at my farmer’s market. As soon as the weather turns a little chilly,...
Frozen
Pumpkin Chocolate Chip Ice Cream
In the earlier weeks of the annual pumpkin spice craze, it’s usually too warm for me to want to get snuggly with a latte....
Bars & Cookies
Giant (Gluten-Free!) Chocolate Chip Cookie Cake
There’s something so nostalgic and fun about a cookie cake, whether there's a reason to celebrate or not. I had no particular reason to...
Bars & Cookies
Pumpkin Oatmeal Cookies
Two cookies I love that don’t have chocolate: pumpkin and oatmeal. They both lend themselves so nicely to warm spices like cinnamon, so why...
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.