Jessie’s Monthly Recipe2019-11-18T14:38:17-05:00


January 2020 Recipe – Cream Cheese Stuffed French Toast

There is no question that I am a huge French toast fan and have been since back in the day. However, I did not grow up in a home where much energy or time was put into breakfast-making. In fact, we ate boxed cereal and my brother and I could not have been more on board – though we were not permitted “sugar” cereals, and from that injustice I am still reeling. But on the rare occasion we were served something special, it was always […]

January 9th, 2020|Jessie’s Monthly Recipe|

December 2019 Recipe – Truffles

I am a huge fan of anything involving peanut butter and chocolate, and if you add Rice Krispies into the mix, well then I am truly just over the moon. These easy-peasy candies, or, as I like to refer to them when I’m feeling fancy, “truffles,” are an excellent holiday treat to gift a host or hostess, to bring to a tree-trimming potluck, to have on offer when friends come round, or, to enjoy straight from the freezer whenever the urge hits (which, in my […]

December 9th, 2019|Jessie’s Monthly Recipe|

November 2019 Recipe – Pumpkin Chocolate Tart

As I have mentioned before in the pages of this magazine, I am not one of those folks who waits around all year for pumpkin season to arrive. This is not to say that I have anything against fall. I adore autumn and all of its accompanying holidays and sweets, but I am not a huge pumpkin fan (sorry haters) and most definitely not a fan of pumpkin pie. However, I AM a fan of preparing and serving up sweets that appeal to the masses […]

November 1st, 2019|Jessie’s Monthly Recipe|

October 2019 Recipe – Apple Cranberry Crumble

If there are two camps – the pie camp and the crumble camp – then I think it is fair to say I am very much Team- Crumble. Do I love pie; making it, sharing it, eating it, etc? Why, yes, and if it is à la mode, well then all the better. But what I really love is when softened, lightly sweetened – and perhaps spiced – fruit is topped with a buttery sugary crown (no oats, please) and served up warm in big […]

October 23rd, 2019|Jessie’s Monthly Recipe|

Jessie Sheehan

Jessie Sheehan is a cookbook author, food writer, recipe developer, and baker. She is the author of The Vintage Baker(one of the Washington Post’s best cookbooks of 2018) and the co-author of Icebox Cakes(both published by Chronicle Books). She has developed recipes for many cookbooks, besides her own, and has contributed recipes/and or written for Better Homes & Garden, Rachael Ray Everyday, the Washington Post, Yankee Magazine (October 2020) Epicurious, Food52, Fine Cooking, TASTE, Chowhound, Yummly, Spruce Eats and Little Sous, among others. She blogs at and can be found on Instagram at @jessiesheehanbakes. She likes layer cakes with lots of frosting and cookies that are thick and chewy. Oh, and she has a soft spot for chocolate pudding. She lives in Red Hook, Brooklyn, with her husband and two boys, not far from her beloved Baked, the bakery where she got her start.