Erin Jeanne McDowell, Food52

Erin Jeanne McDowell


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Past articles by Erin:

5 Pro Tips for Your Best Sugar Cookies Yet

From our Resident Baking BFF and sugar cookie whisperer, Erin Jeanne McDowell. → Read More

Sprinkle-Splosion Sugar Cookies

This recipe is packed with vanilla flavor and tons of sprinkles. Topped with buttercream, they are perfect for everything from birthdays to bake sales. → Read More

The 2-Ingredient Candy You Can Make in Minutes

Here's a two ingredient candy from Erin Jeanne McDowell that you can make in your microwave. No special equipment is required and it takes just a few minutes. → Read More

I'm a Pro Baker—But My Mom's Biscuit Recipe Will Always Be My Favorite

Hundreds of batches later, I love them more than the first time I ate them. → Read More

Winter Vegetable Cobbler With Turmeric-Chile Biscuits Recipe on

This hearty cobbler was made for cooler weather—and doesn’t produce a lot of dishes, to boot! The vegetable filling comes together quickly in a skillet, and the topping is just as fast in a single bowl. Once you make the easy drop-biscuit topping, just dollop the dough over the cobbler filling, and slide the skillet into the oven. Serve warm for a seriously comforting meal, then get creative and… → Read More

Chewy Gingerbread Cookies Recipe on

I love to make festive decorated cutout cookies around the holidays, I prefer a softer, chewier cookie to the ones that are quite crisp. Enter: these ultra chewy gingerbread cookies. They use the reverse creaming method, which ensures a smoother mix with this ratio (which is high in molasses). They require a little extra chilling to ease the handling, but you reap the chewy rewards after… → Read More

Custard Strudel Recipe on

Another find of my pandemic-induced strudel research was this milchrahmstrudel—or milk-cream strudel. Filled with a thick cream cheese filling and drowned in sweet custard, I refer to it as custard strudel. After assembling the strudel, it’s placed into a square baking pan and covered with a simple custard, then baked to just-set, well-browned perfection. While my version isn’t exactly… → Read More

Chocolate-Coconut Strudel Recipe on

During the pandemic, I spent a lot of time experimenting with strudel fillings. I’d always kept it classic—until I discovered the wonders of this chocolate and coconut number. → Read More

The Special Candle That Makes Erin McDowell's House Feel Like Home

Our Resident Erin McDowell loves how these locally-made candles make her space feel like home. Here's her favorite candle of all time. → Read More

Think You Hate Fondant? Think Again.

Our Resident Baking BFF, Erin McDowell, breaks down the various types of fondants out there and shares pros and cons of each. Read more to learn about them all. → Read More

How to Turn Practically Any Grain Into a Pie Crust

Is this the easiest pie crust recipe? We think so. Here's a gluten-free, rolling pin-free, effort-free recipe to turn leftover rice into the pie of your dreams. → Read More

Sesame Lamb Pie Recipe on

This is a shining example of what I like to call “dinner pie”—an all-in-one dish that you can serve for supper. → Read More

A Baker's 7 Secrets for Better Dinner Rolls

For pro-baker tips on making great dinner rolls for Thanksgiving, Erin Jeanne McDowell's got your back. Read on for advice on measuring, proofing, shaping, and baking. → Read More

Cake Is Hard—Here Are 7 Pro Tips to Make Cake Baking Easier

Baking pro Erin McDowell has 7 tips on how to simplify cake recipes. → Read More

Double-Chocolate Pudding Cake

The base is a delicious devil’s food sheet cake, poked with large holes that are filled with a homemade chocolate pudding. As the cake chills, it absorbs moisture from the pudding, becoming one incredibly delicious texture. → Read More

Lemon-Raspberry Skillet Pudding Cake

This batter contains just a few ingredients and produces a beautiful cake that’s best served warm from the oven. → Read More

Gingery Spice Cake

This easy cake can be made two ways: fold the crystallized ginger in, or sprinkle it over the surface of the batter in the pan, where it will bake into a beautifully dimpled cake studded with ginger chunks. → Read More

Cinnamon-Sugar Crusted Zucchini Bread

Sometimes I take zucchini bread into cake territory by dousing the surface in a generous coating of cinnamon sugar before baking. → Read More

Cheesecake Is The Best Summer Dessert. Here's Why.

In this week's episode of Bake it Up a Notch, Erin McDowell gives 3 reasons to make cheesecake your go-to dessert this summer. → Read More

Coconut Vegan Cheesecake Bars With Nut Crust

The creamy filling for these cheesecake bars comes from soaked cashews and coconut cream. The nut crust bakes up crisp on the base and slightly chewy inside—the perfect complement to rich, cheesecake-style filling that's totally vegan. → Read More