AnnMarie Mattila
Bars & Cookies
Chocolate Peppermint Crinkle Cookies
A Christmas cookie classic gets an equally classic flavor combo twist! All it takes is a little peppermint extract and a couple of crushed...
Bars & Cookies
Leftover Cranberry Sauce Thumbprint Cookies
If you’re like me, canned cranberry sauce is the highlight of my Thanksgiving. But if you’ve got a family like mine, there will be...
Pies, Tarts & Cobblers
Coconut Cream Pie
A pie that will surely make everyone in my coconut-loving family happy, this classic dessert is straightforward with techniques. A blind-baked standard pie crust,...
Candies & Confections
Easy Amaretto Chocolate Truffles
Making sophisticated chocolate truffles is easier than you may think! Take a page out of Ina Garten’s book and skip the tempered chocolate step....
Individual Desserts
Air Fryer Apple Chips
I bought an air fryer on a whim, and it sat in a box for months. I finally decided it was about time to...
Breads
Butternut Squash Dinner Rolls
Think of these as potato rolls with a nice tan. The squash is cooked and mashed like the tuber cousins and then added to...
Bars & Cookies
Pumpkin Cookies with Brown Sugar Icing
I absolutely can’t take credit for this recipe. It’s my mom’s, and I’ve been snacking on these all my life. They are not super...
Cakes
Chocolate Apple Almond Torte with Amaretto Whipped Cream
This is adapted from a recipe I found in The Enchanted Broccoli Forest, the classic vegetarian cookbook from Mollie Katzen originally released in 1982....
Biscuits, Muffins & Quickbreads
Chocolate Chip Pumpkin Bread
Much like my English Muffin Bread recipe, I must give credit to my best friend and her mom for the original. This is not...
Biscuits, Muffins & Quickbreads
Cranberry Chocolate Chip Sourdough (Discard) Scones
I might be about a year and half too late into the pandemic to create a sourdough starter, but that’s where I find myself....
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.