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

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|

September 2019 Recipe – Cinnamon-Sugar Toast

There are few things I love more than cinnamon-sugar toast. Toasted white bread, spread with softened butter and sprinkled with a sweet-spicy blend of cinnamon and granulated sugar is that which all of my best childhood breakfast memories are made. The bread was Pepperidge Farm and the butter Land O’Lakes (or maybe even Fleischman’s Margarine) and it was all just too good to be true.

As an adult, I indulge in cinnamon-sugar toast far too infrequently, but I make up for it by almost always having […]

September 11th, 2019|Jessie’s Monthly Recipe|

August 2019 Recipe – Galettes

You might think of a galette as the lazy-baker’s pie, and you might not be wrong. For those of us who love the combination of buttery pastry and lightly sweetened fruit, but don’t totally love the time spent rolling out a perfectly round circle of dough, that is the perfect 1/8-inch thickness; and then transferring said circle (without ripping it, mind you) to a pie plate; and then delicately and decoratively crimping its edges; and then praying that said perfectly crimped edges do not slump […]

August 11th, 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 jessiesheehanbakes.com 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.