Hello peeps and welcome! I’m Jessie Sheehan, the self-proclaimed queen of easy-peasy sweets and here you will find recipes for all my favorite, simple, mind-bogglingly delicious and unfussy desserts and baked goods.
Although I adore sweets as much as the next person (okay, more . . .) I really don’t adore recipes with long ingredient lists, calling for items I’ve never even heard of, or can’t find at my local grocery store. Nor do I like recipes with several components and complicated instructions And any recipe that leaves me with a sink full of dishes is a definite no-no.
And so here you will find loads o’ recipes with very few, easy-to-find ingredients that are assembled quickly and (ideally) with nothing more than a bowl, a whisk and a spatula. Yes, there are a few that might take a tad longer or require a stand mixer or call for maybe more than 8 ingredients (horrors, I know) – but not all that many, I promise. (And, if all that isn’t enough, I have embraced TikTok like nobody’s business and can be seen over on that platform making zany videos of some of these recipes on the regular, FYI).
Here’s a little taste of some of some of my most popular recipes, if you’re wondering what to expect . . .
- Milk Chocolate Peanut Butter Cookies
- Buttermilk Bar Donuts
- Butter Honey Glazed Cornbread
- Easy Peasy Chocolate Mousse
- Mile High Buttermilk and Cream Biscuits
Now, I wasn’t always an easy-peasy sweets wizard. In fact I’ve done time as an actress, a lawyer and a stay-at-home mom. But after abandoning my short-lived and much-despised legal career, and an equally brief stint at home, full-time with my then little boys, I began working at Baked in Red Hook, Brooklyn as a junior baker. I knew nothing about baking when I entered the bakery and basically begged for a job, but Matt and Nato (the owners and my now beloved mentors) taught me all they knew, and introduced me to all the desserts I now love best: snacking cakes, whoopie pies and jumbo chocolate chip cookies.
Moreover, while there, Matt and Nato began writing books and asked me to test and then develop recipes for them – and so began my love of all things cookbook-writing . . . I did in-house recipe testing for the first two Baked cookbooks, Baked: New Frontiers in Baking (Abrams Books 2009) and Baked Explorations: Classic American Desserts Reinvented (Abrams Books 2010); and once I left Baked, I did extensive recipe development work on the third Baked cookbook, Baked Elements (Abrams Books 2012) and on the fourth, Baked Occasions (Abrams Books 2014).
Since then, I have worked on many other cookbooks, including Deb Perleman’s Smitten Kitchen Everyday, and Snoop Dogg’s From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen, among others.
And I have written three of my own, Icebox Cakes (Chronicle Books 2015),The Vintage Baker (Chronicle Books 2018), one of the Washington Post’s Best Cookbooks of 2018 and beloved by Oprah, Nigella and Gail Simmons, and my newest book, Snackable Bakes (Countryman Press, 2022).
Moreover, in my work as a freelance recipe developer, food writer and on-camera sweets and treats personality, I have contributed recipes, written and/or created videos for Better Homes & Gardens, Rachael Ray Everyday, the Washington Post, the Hallmark Channel’s Home & Family show, Food Network Digital and the Food Network Kitchen app, Fine Cooking, Epicurious, Food52, Kitchn, The Feed Feed, TASTE, Yummly, Spruce Eats, and Little Sous, among others. I’m also a contributing editor at Bake From Scratch Magazine!
Am so pleased you found me over here in my little, simple-sweets, with a side of sass, corner of the web and hope you’ll stop by frequently to check in on what I’m baking up. XO