AnnMarie Mattila
Bars & Cookies
Healthier Chocolate Peanut Butter Oat Granola Bars
Two bites I love are my mom’s no-bake cookies (similar to this but sometimes she adds coconut) and my No-Bake Oatmeal Date Granola Bars....
Pastries & Viennoiserie
Pistachio White Chocolate Mini Cream Puffs
I gifted myself pistachio paste from Eataly recently and rather than consume it straight out of the jar, I figured I would bake with...
Bars & Cookies
Egg-Shaped Lemon Sandwich Cookies
When I was a kid, my family would always dye eggs for Easter. My mom would hard boil them, so we would snack on...
Cakes
Chocolate Walnut Chiffon Cake with Rum-Spiked Chocolate Glaze
Chiffon cakes may be a little old fashioned and not as pretty as a bundt, but they are light and delicious and worth the...
Bars & Cookies
Giant Salted Caramel Chocolate Chip Cookies
As you may know, I hate wasting food and always want a way to repurpose ingredients. I recently made a batch of salted caramel...
Bars & Cookies
Gluten-Free Peanut Butter Swirl Brownies
I love a good fudgy brownie, and the one I love most just happens to be gluten-free. I adapted it from a King Arthur...
Pies, Tarts & Cobblers
Irish Cream Coffee Pie
This recipe was inspired by an eggless Bavarian concept I found in my well-worn copy of Joy of Cooking. It’s good any time of...
Cakes
Coconut Cream Cheese Pound Cake
This is a straightforward, classic pound cake recipe with a light coconut flavor. It’s not too over-the-top or tropical tasting, so it’s good for...
Cakes
New York-Style Cheesecake
If you’ve ever had Junior’s Cheesecake, you know how good a New York-style cheesecake can be. Thick and creamy with a golden top, each...
Candies & Confections
Orange Gumdrop Candy
This is an easily adaptable recipe for pretty much any flavor. I went with orange, but switch to raspberry, strawberry, lemon or any extract...
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.