Simply put: Erin McDowell’s baking recipes are the best. They are delicious, consistent, and always well written. If you are baking this spring, using one of her recipes is a sure bet for a good time. While we love everything she makes, these are the 11 dishes we’re planning on making this upcoming season.
From Our Shop
When spring is young and the cold is stubbornly loitering around your budding optimism, it’s best to shoo away those unwanted, frigid vibes with Erin’s savory braised greens and cheddar-cheese-filled pie. Perfect for a group, serve this as a snack alongside cured meat, acidic pickles, and a dry sparkling wine.
Biscuits with sausage gravy are the ideal midway point between a late night with friends and an afternoon on the couch. Pro tip: If you’ve got the oven space, double the biscuit recipe since no one has ever said, “Wow, there’s too many biscuits here.”
This is all the things a good carrot cake should be—moist, a bit spicy, and absolutely slathered in cream cheese frosting. On top of nailing the fundamentals, Erin adds coconut and toasted pecans to give this cake a welcomed layer of crunch.
These parcel pies remind me of the sausage rolls I ordered at my hometown pizza spot, which makes sense seeing as they both have plenty of cheese, a sesame seed garnish, and taste best reheated.
If you’re new to dough braiding, these rolls are the perfect challah entry point. Serve as a dinner side or as the bookends to your favorite sandwich.
The corn muffin has infinite range but I prefer mine cut in half, covered in butter, broiled until golden, and served for breakfast. Of course, if you’d like to amp up the savory factor of these muffins, Erin offers a delicious cheese-stuffed option as well.
I compulsively buy cherry tomatoes every time I go to the grocery store and am always searching for new ways to use them. A pie that combines the miniature tomatoes with brie, parmesan, and puff pastry is exactly what I’m looking for.
This time of year, remember that you can’t ramp all day if you don’t start in the morning—and a frittata filled with smashed potatoes, Boursin, and ramps is exactly how you want to begin your Saturday. Taking only 30 minutes from start to finish, this dish is both delicious and convenient.
Erin’s decision to lightly toast the almond flour gives this bundt cake a welcomed boost in aroma and flavor. Perfect as an accompaniment to your morning coffee or as the dessert every brunch deserves.
10. Cinnamon Rolls
Re: brunch dessert. Erin says it best, “If you want someone to fall in love with you, make these cinnamon rolls and a really good cup of coffee on a Sunday morning. Then sit back and act like it was no big deal while they melt in front of you.”
If someone invited me over and said, “Hey, I made one huge pretzel for all of us to share,” I’d be 1. excited and 2. curious to see how “huge” the pretzel really is. What I’m trying to say is, if you want someone excited about what you’re cooking, make them this pretzel. After all, it’s from Erin so you know it’ll be good.