Tish Boyle
Bars & Cookies
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...
Bars & Cookies
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...
Cakes
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...
Cakes
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....
Bars & 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...
Breads
Extra-Gooey Cinnamon Rolls
When it comes to cinnamon rolls, I like mine extra gooey, spread with a thick layer of cream cheese glaze while they’re still warm....
Cakes
Chocolate Glazed Peanut Butter Mousse Cake
If you love the combination of chocolate and peanut butter, this cake will make you happy. The recipe is straight out my book Flavorful,...
Custards & Mousses
The Ultimate Butterscotch Pudding
This creamy pudding is comfort food at its best. To capture the buttery caramelized sugar flavor that characterizes butterscotch, I reduce dark brown sugar...
Biscuits, Muffins & Quickbreads
Liège-Style Waffles
Not to be confused with American or Belgian waffles, Liège-Style Waffles are small, dense and crunchy-sweet, owing to the addition of Belgian pearl sugar...
Custards & Mousses
Tiramisu Parfaits
There’s a good reason why you can almost always find tiramisu on a restaurant’s dessert menu: It’s really quite delicious. And it’s especially good...
About Me
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Tish Boyle is 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. She also hosts the Pastry Arts Podcast.