AnnMarie Mattila
Bars & Cookies
Strawberries and Cream Cookies
This recipe was inspired and adapted from Sarah Kieffer’s super popular Neapolitan cookies, which was in turn, were adapted from a recipe by Mathew...
Bars & Cookies
Double Chocolate Heart Cookies
These little sablé cookies are actually the same chocolate dough as the Chocolate-Vanilla Striped Sablé Cookies and a very good way to use leftover...
Candies & Confections
Honey Roasted Peanut Brittle
Along with all the citrus I receive around the holidays, I usually get gifts of canned nuts which I love to snack on. But...
Frozen
Paloma (Grapefruit) Sorbet
If I’m at a restaurant that serves palomas, I will always order one instead of its more popular cousin, the margarita. And so, I...
Frozen
Dairy-Free Strawberry-Coconut Ice Cream
This recipe couldn’t be easier — four ingredients, no-churn, easy assembly. The trade off, like many dairy-free recipes, is that you have to let...
Cakes
Triple Orange Pound Cake
Cold weather to me means good citrus! With an abundance of oranges, this is a good way to use about 2 of them while...
Individual Desserts
Champagne-Poached Quince
If you can find quince, they will always need to be cooked because they never ripen to a point where you’d eat them raw....
Bars & Cookies
Chocolate-Vanilla Striped Sablé Cookies
Truth be told, these were meant to be traditional checkerboard cookies, but I started cutting wrong… and once you do that, you have to...
Candies & Confections
Toasted Almond Pinecone Truffles
If this recipe looks vaguely familiar, it’s because it’s my Easy Amaretto Chocolate Truffles in a different outfit. The initial recipe is easy. The...
Cakes
White Chocolate Cranberry Cake
I adapted the recipe from this phenomenal Fine Cooking cake I’ve been making for a few years. Rather than raspberries, I went for a...
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.