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Tish Boyle

Raspberry-Filled Almond Spritz Cookies

Spritz cookies, also known as spritzgebäck, are a standard treat in Germany throughout the holiday season. This version is made from an almond flavored...

Pumpkin Chiffon Pie

If you’re looking for a pumpkin pie with a lighter texture and milder pumpkin flavor than the classic baked version, this recipe is for...

Pecan Pie Cheesecake

Each year when Thanksgiving rolls around, I engage in a furious internal debate about what to make for dessert for the big dinner. The...

Cranberry Cheesecake Tart

With its deep garnet-red hue and shiny finish, cranberry curd is an ideal component for holiday desserts. Here it tops a silky cheesecake filling...

Pumpkin Spice Snacking Cake with Maple Buttercream Frosting and Sugared Walnuts

The appearance of all-things-flavored-with-pumpkin-spice is one of the harbingers of fall (or, more accurately, late summer), and this cake is one of my favorites...

Pumpkin Maple Spice Cookies

Pumpkin cookies are often very cakey in texture, and while I do enjoy them, I wanted to try a different version. While the texture...

Billionaire’s Shortbread with Almonds

Thanks to inflation, the Scottish classic ‘millionaire’s shortbread’ has moved into a new tax bracket, but the luxurious elements that comprise it – buttery...

Caramelized Pear and Almond Crumble Cake

This cake combines some of my favorite fall flavors, including ripe pears, caramel, cinnamon and almonds. It’s basically an upside-down cake, with a base...

Speculoos Cookie Butter Layer Cake

Every bite of this impressive layer cake is infused with the flavor of speculoos cookie butter, that delicious concoction made from cinnamon-spiced Biscoff cookies....

Cranberry-Orange Shortbread

Cranberry and orange is a classic flavor combination, and one I adore, particularly in this tender, buttery shortbread cookie. I like to make these...

About Me

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Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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