Jessie’s Monthly Recipe2020-04-01T11:33:50-04:00


April 2020 Recipe – Purple-glazed Chocolate Cake Doughnuts

Oh, gosh. There is so much to say about these baked chocolate cake donuts with lavender glaze that I hardly know where to begin. I first thought about developing such a recipe for these pretties when browsing through one of my cookbooks, which is honestly where inspiration is often found. I adore donuts – like they are basically my favorite food group. And although I usually dig yeasted and fried donuts, when I stumbled upon a recipe for baked chocolate cake ones, I paused.

Sign me […]

March 25th, 2020|Jessie’s Monthly Recipe|

March 2020 Recipe – Easy-Peasy Chocolate Mousse

So, this is a recipe for easy-peasy mousse with truly the most perfect of light and fluffy textures. But said texture is not achieved via the traditional method of whipping eggs. It is accomplished instead with a genius hack: melted marshmallows. Now, before you turn the page, or scroll away hurriedly, scoffing at the mere thought of adding marshmallows to mousse, hear me out. Although I cannot explain the science behind why melted marshmallows impart a mousse-like texture to melted chocolate and whipped cream, though […]

February 29th, 2020|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.