Tish Boyle
Bars & Cookies
Classic Peanut Butter Cookies
These over-sized cookies represent Nirvana for peanut butter lovers. Crispy on the outside and chewy on the inside, they are chock-full of chopped peanuts...
Cakes
Glazed Lemon Pound Cake
With a moist crumb that’s the color of sunshine, this simple glazed pound cake gets its tangy flavor from a lemon soaking syrup as...
Cookbooks
Zoë Bakes Cakes
Phenomenal baker, blogger (zoebakes.com) and best-selling cookbook author Zoë François has just released her first solo cookbook, and we think it’s a certified winner....
Cakes
Zoë François’s Chocolate–Peanut Butter Cake
Zoë François, creator of the site zoebakes.com, is one on my favorite bakers because she is a master at combining technical perfection with artistry,...
Cakes
Creamy Coconut Layer Cake
A creamy coconut custard, made with coconut-infused whole milk – which has a richer, cleaner flavor than canned coconut milk – forms the base...
Bars & Cookies
Easy Easter Bunny Cookies
While I love the idea of decorated sugar cookies, I find that they invariably take a lot longer to make than I anticipate, and...
Bars & Cookies
François Payard’s Flourless Chocolate-Walnut Cookies
Since Passover is approaching, I thought it was a good time to remind everyone about these extra-chocolatey, flourless cookies from renowned pastry chef François...
Cakes
Chocolate Guinness Cake with Caramel Glaze
With its notes of bittersweet chocolate and coffee, the malty flavor of Guinness stout marries perfectly with dark chocolate, as in this moist cake,...
Cakes
White Chocolate Espresso Ice Box Cake
I love revamped versions of old-fashioned desserts, and here’s one of my favorites, a no-bake cake that was inspired by the classic ice box...
Breads
Maureen Luchejko’s Irish Soda Bread
Though this version of the famous Celtic quick bread is not traditional (the classic is simply made with flour, baking soda, salt and buttermilk),...
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.