About Jill O'Connor

Jill O'Connor

Jill O’Connor is a pastry chef and food writer. A graduate of Le Cordon Bleu in London and a member of the International Association of Culinary Professional, she’s developed recipes for publications including Fine Cooking and Bon Appétit. In 2007, she received the Greenbrier Award for excellence in food writing. O’Connor is the author of Sticky, Chewy, Messy, Gooey and Sticky, Chewy, Messy, Gooey Treats for Kids. @RoomforJillO

Four meringue ghosts on a bed of candy corn on a black cake stand.

Meringue Ghosts

These—eek!—meringue ghosts couldn’t be any easier. Beat egg whites and sugar until satiny and stiff, create some spooky blobs, and bake. See? Not so scary after all.

  • Quick Glance
  • 30 M
  • 2 H, 30 M
  • 2
Chocolate truffle covered in crushed pretzels, a chocolate bonbon covered in chocolate sprinkles

Peanut Butter-Pretzel Bonbons

Peanut butter bonbons are filled with crunchy pretzels or toffee and rolled in all kinds of toppings to make bonbons with peanuts or bonbons with jimmies.

  • 30 M
  • 4 H, 30 M
  • 2