Easy to make recipes play an important role in every recipe repertoire, even for professional pastry chefs. While I love making “fancy” pastries and detailed, multi-component recipes, there are times when I just want to whip up something quick and easy, without a lot of fuss.
Explore my easy to make recipes, including candies, chocolate barks, lollipops, hot chocolates, and no bake desserts.
Rebecca Frey is a freelance recipe developer, food writer, photographer, stylist, and pastry chef. She earned the Diplôme de Pâtisserie (French Pastry Techniques Diploma) from Le Cordon Bleu London in 2020 and an MSc in Culinary Innovation from Birkbeck, University of London in 2022, where she focused her dissertation research on Pennsylvania Dutch recipes. She also holds a Professional Chocolatier’s Certificate from Ecole Chocolat. Rebecca has developed recipes for websites including Serious Eats, The Spruce Eats, Wine Enthusiast, and others. Follow her on Instagram @bastecutfold.