Erin Jeanne McDowell - instagram lists #feedolist

emcdowell

If cornbread and blueberry coffee cake had a crazydelicious lovechild, it would be this streusel-topped Skillet Blueberry Cornbread. Serve it for breakfast or brunch, and it also makes the perfect just because afternoon snack. . . Get the recipe on @purewow (Search “Skillet Blueberry Cornbread” or DM with recipe requests) - 📷: @markweinbergnyc

emcdowell

✨GIVEAWAY!!!!✨ I’m thrilled to be one of @komengreaternyc’s #powerambassadors for this year’s #race4thecure2019 in Central Park. I’m so grateful to those of you who have already joined my team or made a donation, and today I want to announce a giveaway as I work towards reaching my fundraising goal!✨ . . The randomly selected winners will get to choose their custom prize from the following three options!✨ 1. A dessert tasting for the winner + three of their friends (must be able to come to a location in NYC area).✨ 2. A custom cake, pie, or selection of pastries to serve 10 people delivered to you (must be local to NYC area) OR a baked good stuffed care package mailed to you (must live in the continental US).✨ Or 3. A one on one baking lesson with me (in person in NYC area or via Skype (open to everyone))!✨ . . To be entered to win, click the link in my profile to join my team (walk or run the race with me on September 8th!) OR make a donation (of any amount). After you do, send me a DM or email (click the email button on my profile), and you’ll be entered into the drawing for the prizes. Those who have already joined or donated simply need to DM/email me to be entered for their chance to win! Share this post for a bonus entry to the drawing! For every 30% I get towards my fundraising goal, I’ll pick an additional winner, and if I exceed my goal, I’ll pick one more (for a total of up to 4 winners)!✨ . . This giveaway will be open until September 1st at 7 am EST. Contest is open to entries from anywhere in the world (but see stipulations listed on each prize). Thank you all for helping me work with @komengreaternyc for this cause very close to my heart 💖 . . 📷: by me, beautiful meringues by @foxandcrane

emcdowell

Corn fritters + fresh mozz + tomatoes + peaches + basil.🌽🍅🍑🍃 . . Get the recipe on @purewow (Search “Corn Fritter Caprese” or DM with link requests!) 📷: @markweinbergnyc

emcdowell

Par-baking is largely a misunderstood part of the pie process. The term refers to partially baking the crust of a pie that will later be filled and baked again. This first image is what a crust should look like after par-baking. This crust was docked with a fork, well chilled, lined with parchment and filled with pie weights to the top rim of the crust. It was baked in a 425 degree Fahrenheit oven for 15-17 minutes, until the outside edge begins to brown (if you can bake it on a @bakingsteel or pizza stone, even better). Then, the pie weights are removed and the crust is baked for 3-5 minutes more.🥧 . . If you swipe to the left, you’ll see an example of an underdone par-baked crust. This crust was baked with the exact same process, just removed from the oven 2 minutes sooner than the second crust. The difference is huge, and made me realize a visual will be so helpful to share with those who are unsure!✨ . . Someone who saw this in person asked me “isn’t that what a blind baked crust should look like?” No! Blind baking is fully baking a crust when it will be filled later but NOT baked again (like lemon meringue or coconut cream). The process is the same, except the final bake is longer - 10-12 minutes instead of 3-5. It should be noticeably more browned, even sometimes seeing some browning on the bottom. You want it to be fully baked and very crisp.🥧 . . There’s not a huge amount of time variance in these practices, but they make an insanely huge difference in the final result. You’ll have a finished pie that lifts right out of the pie plate, with absolutely NO soggy bottom, and always, always, ALWAYS a crust that is #flakyAF ✨

emcdowell

It’s #tututuesday which means 1. another giant box o’ cupcakes (all PINK, obviously). 2. Brimley and I deciding who looks better in a tutu (swipe!) And 3. Realizing Brimley definitely wore it best, and needing to try it on visiting dog friend, too!🌸 . . These pup boys + I are so excited to be partnered with @komengreaternyc as Power Ambassadors for the #raceforthecure2019 which will be September 8th in Central Park. Head to the link in my profile to join my team (use code TEAMERIN for $5 off your registration!) or make a donation to this cause, which is so close to my heart! 💖 And a huge THANK YOU to everyone who has already donated - I’m 30% of the way towards my fundraising goal and it’s all thanks to you!!! #creatingmoresurvivors #pinkmakespossible #brimleygrams

emcdowell

When I was 16, I became interested in my family history. I was very close with my Grandma Jeanne (still am-hey up there, G-Ma!) and was lucky enough to have a ton of documentation that she shared with me. She unearthed piles of letters, original photographs, and more from the furnishings in her house-drawers and cabinets I’d walked by a hundred times without ever opening, ones she maybe wouldn’t have thought of opening herself if I hadn’t asked.✨ . . This week, I traveled to Des Moines for work. If you saw my Instagram story, you may have seen that my wonderful dad drove 3 1/2 hours from KS to spend one evening with me here-and to take me to see my (great) Aunt Emily, my grandma’s sister, who is 94 and lives in Iowa. Even with all the information I’d collected from my Grandma, I still learned so much from my afternoon with her. She told me about about her father (“the only democrat in Osage county, Kansas!”) and her incredible, hard working, adventurous mother (strong ladies run in my family, ya’ll). Some stories I’d heard before-but others were brand new to me. Like how my great-grandfather opened up a second bank in his tiny KS town of during the depression because “that other bank wouldn’t lend money to the people who really need it.”🤟 . . Not everyone shares my interest in this sort of personal history (or is lucky enough to have access to family members and physical memories in the form of letters and photos). But all the same, I wanted to share my experience in the hopes that it might spark a few questions out there. I’m not sure who enjoyed the story-telling session more on Tuesday, my dad and I-or my Aunt Em, who laughed a lot, teared up some, and bellowed big ‘I love yous’ as we walked out the door.✨ . . When you ask these kind of questions, you get more than just answers. My dad I drove back together in my Grandma’s old car. We asked each other some more questions on the ride, too. I’ll remember this trip for a long time, and the sound of Greg Brown floating through the speakers as we flew down the highway together: “Home in the midst of the corn, in the middle of the USA/Here’s where I was born, here’s where I’m going to stay..."❤️ 📷: @markweinbergnyc

emcdowell

This Neapolitan Pie only requires a wee bit of oven time to blind bake the crust - then filling sets to creamy perfection in the fridge. When you bring this whipped cream topped pie to the table, folks have no idea of the incredible layers waiting inside. Slicing and serving it is the ultimate party trick and magic act all in one! ✨ . . Get the recipe on @purewow (search “Neapolitan Pie” or DM me requesting the link) - 📷: @nschinco

emcdowell

Some small batch sour cherry galettes going on in my stories today. Spoiler alert: it all ends up #flakyAF

emcdowell

I just posted this photo in the spring, but I’m sharing it again today, as I say goodbye to one of the women in it. My great-aunt Loisy (known to the family as “Dode”) passed away this week, and I will miss her.❤️ . . That’s her, on the left, standing next to my mama. Across from her is my grandma, and a very young me, scooping ice cream as we all dish up pies. My grandma regularly described Dode as “a hoot” and she laughed heartily when I once said “she’s more like a hoot and a half!”✨ . . My birthday is the same week as Dode’s, and we always had a laugh over calls where we wished each other happy birthday at the same time. I’ll never forget singing Gershwin tunes together in a candlelit restaurant dining room, her collection of hilariously bad holiday themed apparel, or the infamous “Butter Press” she gifted the entire family one year for Christmas. Thanks for always making us laugh, Dode. I’ll be thinking of you sitting at a favorite brewery with your kids just a few weeks ago, sipping a beer to celebrate your 93rd birthday.❤️ #hootandahalf

emcdowell

You know you wanna.😏 . . Get my (super easy!!!) caramel cookie recipe on @nytcooking - 📷: @johnny_miller_ + styling by @susanspungen

emcdowell

After. ✨🥧✨

emcdowell

Four ingredients, two hands...so much happy. 🥧✨❤️

emcdowell

Hope your 4th is as delicious as the creamy berry milkshakes this 🇺🇸 became.🥤 . . 📷: @markweinbergnyc for @food52

emcdowell

One summer, in a Kansas heat wave, my hometown experienced a huge blackout. It stretched across 1/3 of the whole town - including one half of one of the busiest streets in town.✨ . . I was walking down this side of said street when it went dark. I was with my friend Andrew, who immediately began a faux comedy routine somewhere along the lines of “how hot IS it?”, which spawned, like all of our conversations did, a challenge of who could land the best joke.😏 . . As I searched my head for punchlines, we started to pass a storefront with an automatic sliding door. I looked at the people on the other side of the door, and was sure they were trapped inside. I began to throw out joke after joke about these poor folks, with my back to the door. Andrew was smiling, so I kept going...when his smile turned to a full on hearty chuckle, I finally turned around. The folks behind the door had been staring at me with annoyed faces, then finally just used their hands to push the door aside. Andrew burst into laughter as they emerged from the building - and I finally did too. Then we crossed the street to the side that still had electricity in search of some air conditioning.💧 . . This memory came to me yesterday, as I stood on the hot cement on my street, waiting for my dog to stop sniffing. I started to cry, right there on the corner. Everyone keeps telling me grief comes in waves, and it couldn’t be more true. Yesterday’s wave rode in on a 92 degree corner of New Jersey. There’s always a breeze there, but even with the air moving, it was so hot. So hot that it made me think of us that day - me dancing like an idiot on the street corner, you bent over laughing. Strangers wondering who these crazy weirdos on the street were...just as the strangers walking down my street surely wondered who that woman in tears was, walking her dog.❤️

emcdowell

There are a bunch of reasons, really, you should make this Berries and Cream Icebox Cake. It’s super easy, totally no-bake, and bursting with berry flavor. It’s not too sweet because I use saltines in between the layers of cream (ok, ok - if you’re not on board, you can totally use graham crackers instead, but I’m fully #teamsaltine ). The crackers absorb moisture from the cream as it sits overnight in the fridge, emerging as a beautiful, sliceable, totally craveable summer dessert.✨ . . Or if you’re from my beloved 🌻 state, you might opt to make it because on the day this image was shot, 1/3 of the shoot crew was from Lawrence, Kansas #lfk (myself and the photographer, @johnny_miller_ ). We talked about his days selling hot dogs at the Dillon’s on #massstreet + my days in the bakery at @themerccoop - and it was honestly too much fun to accurately describe.🌾 . . Get the recipe on @nytcooking (swipe up link today in my story!), 📷: @johnny_miller_ (+ thanks for the assignment @margaux_laskey + @emofly!)

emcdowell

The perfect recipe for grown-ass adults who unfortunately have to Monday: these espresso chocolate chip cookies. Specifically formulated for supercrispy edges, they are crazy thin plus deeply chocolatey and coffee-y at the same time.🍪 . . Get the recipe on @purewow (search “Espresso Chocolate Chip Cookies or click on the RECIPES tab at PureWow.com) - 📷: @markweinbergnyc

emcdowell

Rainbow polka dot skirt - ✔️ Rainbow pocket tee - ✔️ Rainbow cupcakes - ✔️ (And don’t forget the glasses that make me look like a real life 😍 -✔️) Reminder that in some beautiful corners of the world, people are kind + open + accepting, and celebrate that love is love is love is love - ✔️ . . Happy #pride weekend everyone! 🌈✨💁🏼‍♀️📷: @kaitlinwayne #pride #loveislove

emcdowell

Comin’ in hot for my very first Shabbat!✨ . . Pride Cupcakes for the @onetableshabbat at @thefeedfeed tonight co-hosted by my friend @jakecohen (more in my stories!) 🌈❤️🌈

emcdowell

These easy (savory!) peach tarts are topped with goat cheese, red onion, a little honey, and a lot of black pepper. Serve alongside a salad for a simple summery meal, or pile them on a platter and serve with a giant of rose at cocktail hour.🍑 . . Get the recipe on PureWow (“Mini Peach Tarts with Goat Cheese and Honey”), 📷: @markweinbergnyc

emcdowell

For me, one of the beauties of pie is that it can be made a million different ways - inside a pie plate, all neat and crimped, or freeform on a baking sheet. You can use fresh ingredients for the filling, or you can opt to cook them first. Ok this note, I always suggest considering the moisture level of the ingredients before building the pie. You can build a pie with fresh tomatoes - you can pat them dry, coat them in flour to absorb some of the moisture - there’s a million little tricks. But I prefer the flavor and texture of roasting the tomatoes, which leaves pieces in tact and juicy, but not overly so, and also beautifully concentrates their flavor. So you end up with a super tomatoey (but not at all runny) filling and the absolute opposite of a soggy bottom.🍅 . . Get the recipe for my #flakyAF Roasted Cherry Tomato Galette on @purewow (head to PureWow.com/Recipes) - 📷: @markweinbergnyc

emcdowell

Light and fluffy angel food cupcakes with strawberry whipped cream. (aka summer in a little paper wrapper.)🍓 . . Get the recipe on @purewow. 📷: @markweinbergnyc . . A lot of folks have been telling me they have trouble finding my recipes on PureWow. If you go to PureWow.com and click on the RECIPES tab, you will find the recipe I posted that day. Since I post it the same day it goes live on the site, it should be right at the top (mobile) or in the scrolling banner at the top (computer). If you’re looking for a past recipe, just scroll down a bit. This recipe’s official name is “30 Minute Angel Food Cupcakes” if you want to go the old fashioned search route!

emcdowell

A perfect treat for: summer, weekends, summery weekends, fruit lovers, ice cream adorers, non ice cream machine havers, folks who picked way too many berries, fans of all things 🦄, dessert-in a-hurry-makers, and all those who appreciate a recipe that’s even more beautiful than it is easy to make. . . Get the recipe for my Blueberry-Blackberry Frozen Trifles on @food52. 📷: @juliagartland + 🍽: @itsalislagle

emcdowell

To make this recipe for mint chip ice cream you WON’T need an ice cream maker (it’s seriously dangerous how easy it is). You WILL need to make your own chocolate chunks (trust me, they make all the breaky/shattery difference). You will also need copious amounts of will power to not eat the entire thing yourself. Sincerely, the woman who had a double scoop of mint chip on her wedding day instead of cake. . . Get the recipe on @purewow by searching “No Churn Mint Chocolate Chip Ice Cream” 📷: @markweinbergnyc

emcdowell

While it pairs particularly well with cake, my recent trip to #NOLA proved that Drake really goes with everything - including pie. Made with / for @drakeoncake 🥧❤️🥧

emcdowell

Remember the morning when I came home breathless and whispered past your grudgingly open eyes - "There's wild strawberries in the overgrowth of that abandoned house on the corner. And the trees over the park gate are mulberries.” . . I told you of the only times I ever went to church - a half hour of deep voices from blurry radio speakers the funny part of town my folks hardly ever drove through the protesters on the corner my father told me firmly to ignore. A deep stream ran nearby through the thicket, and the yard was thick with mulberry trees in late spring. . . Us kids would eat them in handfuls stained lips and juice running down our fingers, permeating our nail beds to prove what we'd done. Once we were full we’d squish the fallen berries into the grass. It wasn't wasteful - an annual tradition, a celebration, a solstice - fueled by that fresh-picked-fruit high. . . I never felt God inside the doors. Though my father told me it wasn't required... he'd take deep, solemn breaths and encourage me to sing out loud. But I'd fiddle with the songbook pages and plan my harvest attack instead. . . Do you remember that morning? It’s come again today - everything's in season, and I needed to remind you to ask me to walk over there later, together. . . We'll commune with the berries still on the tree and dance on the fallen fruit after. Let's leave an imprint on the cement that will last well into autumn. . . 📷: @jenmayphoto

emcdowell

In college, I wrote a big paper on my family history, including a bunch of heirloom recipes. My grandma helped guide me through the research by unearthing huge amounts of photographs, documents, and the most illuminating - tons and tons of letters. There were letters back and forth between my great grandparents shortly after they first met. There were letters from my grandma to her parents while she was in college. There was even a letter where my dad told my grandma that he knew, after only a few months of knowing a woman, that he was going to marry her. That woman was my mom.❤️ . . But some of my favorite letters were between my grandma and her siblings. They were a mix of family memories and current happenings and they were fascinating. It was like opening a book for the first time where you already knew and loved all the characters dearly. One letter detailed their experience of “going to town” when they were kids. “If you didn’t show up in town on a Friday night, people wondered what was wrong,” wrote the oldest sibling, Bill. He wrote about how, on one such Friday, my Great-Aunt Em went to blow out the oil lamp, and accidentally picked up the glass in the wrong spot, badly burning her hand. As I read the letters, my grandma would fill in even more details, but even so, I always hated when I got to the end. Bill’s letters were my favorite - he was a solid story-teller and had a sharp memory. And the best part - he signed all his letters: “Your Ever-Lovin Brother, Bill.”✨ . . The craziest part is, while I did know Bill before his death, I didn’t really get to know him until I read those letters. That was when I first realized the power of writing things down - something I always loved, but didn’t really know why. While my grandma was the source of inspiration for the whole thing, I couldn’t have don’t it without her siblings...and those letters. When I finally finished writing it, my grandma made plenty of copies. She even gave one to the local library in her tiny Kansas town. Without knowing it, Bill even had a hand in the title, because I ended up naming the project: “Your Ever-Lovin’ Grandaughter.”🌻 . . PS - recipe for these savory babes coming SOON.

emcdowell

I’m the youngest of four kids + I always wanted a younger sibling. While that particular dream didn’t come true-I was lucky enough to become an aunt at 14 (my oldest brother is 19 years older than me)! My mom watched Maisy at our house when her parents were at work during the week, so she was waiting for me everyday when I came home from school. In the end, I did sort of get my little sister-but she called me “Aunt Ewin”❤️ . . I remember everything about the day she was born. It was the weekend before I was to take finals at school, so I was supposed to be studying. My mom left for a short trip on Friday afternoon-headed somewhere with horrible cell reception. Right before she drove off, I heard her say to my sister in law: “Don’t even think about going into labor until I get back.” (First grandkid intensity!) Of course, as soon as my mom was out of cell range, we got the call that everyone was headed to the hospital. How I passed my tests that year, I’ll never know-once I knew that little one was on her way, I couldn’t focus. And in the years that followed, I got an every day, front row seat watching her grow up.✨ . . At 16, I decided I wanted to be a baker, and the first thing I chose to tackle was cake (after cake, after cake). It got to be so frequent, that Maisy began to associate seeing me with the presence of cake in the house. She’d run into the kitchen, throw her arms around my legs and say "Hi Aunt Ewin! Where's cake?!?” At this time, most of what I was making wasn’t very good yet (😬), so while the rest of my family was supportive and encouraging, Maisy was the only one who ever seemed truly excited to eat my creations. She may have just been a sugar-mad 2 year old who associated me with mounds of frosting, but I still think of her as my first real food supporter. For that, and a million other little things, I am forever grateful for her.❤️ . . This week, she turned 17. I wanted to write about her today to wish her the happiest birthday. M-thanks for encouraging me even when you didn’t know you were doing it, + for showing me year after year the power of creativity and being one’s self. ILY 🥳 📷s: @markweingbergnyc + @sialias

emcdowell

If you need me, I’ll be baking pies. All day. Everyday. For the foreseeable future.

emcdowell

I was standing with three TSA agents in the Newark airport discussing the contents of my carry-on. It was mid-may, I had a ticket for Kansas in my hand, and two parents waiting there who had never, ever tasted the magic of ramps. I had been on a mission to get them their first taste, so I had made two pounds of ramp compound butter and a couple jars of pickled ramps to take home with me. My happiness about winning daughter of the year was dashed as I realized-the moment I walked through the metal detectors-that the pickles were in brine (​liquid!).✨ . . I had carefully put tiny bottles of lotion and shampoo into a zip-top bag as directed, and somehow forgotten that there would be no way my two pints of vinegar and water would emerge through the scanner as easily. I turned fearful as the gloved agent removed the jars from my bag. They let me keep the compound butter, which was frozen. I pleaded with the TSA agent-who most certainly thought I was crazy as I described how expensive ramps are, and how short their season is, and how even if I couldn’t take them, he should really take the jars home and enjoy.👌 . . “What do they taste like?” the TSA agent asked me. It felt like an impossible question, because it was the same one I’d been trying to answer for my parents each year when I got so excited for ramp season. They’re technically wild leeks, but they have a sharp flavor too, a little like garlic. The leaves are softer in flavor than the bulbs-but they’re both so delicious. Unconvinced, the TSA agent asked what he was supposed to do with the pickles. I was halfway through a description of a really lovely cheese plate scenario, when a supervisor strolled through and a single glance landed the jars in the trash.😭 . . I haven’t tried to take any ramps home to Kansas since, but every spring, I cook with them feverishly. This recipe starts by sautéing some potatoes, adding plenty of ramps, then smashing and pressing them into the base of the pan. After you add the eggs, two kinds of cheese, and transfer it to the oven-the potato/ramp mixture becomes a super YUM crisp crust on the bottom. Get the recipe on @food52, 📷: @rockyluten, 🍽: @widisam, 🍳: @samanthaseneviratne

emcdowell

Methinks it’s a tres leches sort of Friday. I have tres recipes (Classic, Passionfruit, and Strawberry Rhubarb), all available on @food52 - just waiting ready to be whipped up for your Memorial Day Weekend bash ✨ . . 📷: @juliagartland (find all 3 recipes under my user name “Erin McDowell” or by searching their recipes for “Tres Leches Cake”)

emcdowell

Got lots of questions + guesses about how I sliced this giant 6 layer cake (which is a x3 version of @kingarthurflour’s #recipeoftheyear for Classic Birthday Cake). No, I didn’t use wire or dental floss. Just a long, sharp, slicing knife, wiped down with a damp kitchen towel between each cut. I also refrigerate the cake for about 30 minutes before slicing to ensure it’s even easier.🍰 . . This cake is sturdy and slices beautifully - but is also so tender and delicious! It makes a great base for dreaming big cake dreams (like having a slice of 6 layer cake for dinner on a Tuesday). Check out my highlights for more BTS of this giant cake, including a swipe-up link to the recipe!✨ #kingarthurflour #partner

emcdowell

“If it could only be like this always - always summer, always alone...the fruit always ripe.” 🧡🍑🧡 . . Get the recipe for this Apricot + Pistachio Tart on @purewow (PS - it’s #glutenfree ✨), 📷: @liz4gnes

emcdowell

Crisp whole wheat crust, tangy caramelized red onion filling, topped with herby marinated feta: this tart is a savory dreamboat you’re going to be fangirling over - hard.✨ . . P.S. when I was little, I thought feta smelled funny so I called it “feet-a”. I’ve since learned the error of my ways.☺️ . . Get the recipe on @purewow (search “Whole Wheat Feta Tart”)

emcdowell

These itty bitty - dare I say, teeny weeny - sandwich cookies are meant to be eaten by the handful. Super soft and deeply chocolatey sablé cookies filled with the with the creamiest cream filling. . . Get the recipe on @purewow (swipe up link in my story!) 📷: @markweinbergnyc, ✋🏻s: @kaitlinwayne

emcdowell

“We don’t stop playing because we grow old; we grow old because we stop playing.”✨ . . Portrait by my long-time friend + colleague, the talented @benfinkproductions for his series @benfinkwomenofpower, he also takes beautiful portraits of men at @benfink_art_and_men (see my stories for some BTS!)❤️ #girlpower #flourpower

emcdowell

They’re PB+J blondies and they’re not just for lunchboxes. This PSA brought to you the woman who ate one for breakfast (because jelly). ✨ . . Get the recipe on @purewow (swipe up link in my story!) - 📷: @markweinbergnyc

emcdowell

This berry soufflé recipe can be made with blackberries (left), blueberries (center), or raspberries (right). Whatever flavor you choose, the finished product is certain to be met with plenty of “ooohs” and “ahhhhs” ✨ . . Get the recipe on @purewow (swipe up link in my story) - 📷: @markweinbergnyc

emcdowell

One of my earliest memories was watching my mom cook during a summer thunderstorm. I was really little - maybe 4. It was the kind of Kansas storm where the clouds went totally black even though the sun behind them wouldn’t set for hours. I wouldn’t normally be in the kitchen while she cooked dinner, but the thunder had me scared enough to want to stay close to her. I sat at the kitchen table and watched her look out the window over the sink.🌧 . . She was wearing this long blue dress. I remember it sort of blowing around her ankles, even when she was standing still-which would make it seem like we had the windows open, but that doesn’t really make sense given it was a big, angry storm. But that’s what I remember. I remember her looking so beautiful, not scared at all, which was so soothing. I remember a big bowl of tomatoes and watching her slice them thickly and sprinkle them with pepper.🍅 . . But memory, especially early memories, are a funny thing. I’ve recounted this story for my mom before, and she couldn’t remember this specific storm. Or the blue dress. Maybe it was a nightgown. Maybe it wasn’t blue. Maybe the storm wasn’t as bad as I thought. Maybe it was a dream.✨ . . Today, my favorite part of summer is thunderstorms - the darker the clouds, the louder the thunder, the better. I love to watch them roll in, and I’ll keep the windows open as long as physically possible until the rain starts to fall. I’ve always kept my eye out for the perfectly swooshy dress that will flutter all lovely in the breeze. Not to mention how I feel about tomatoes.❤️ . . I woke up thinking of this today, on Mother’s Day. I’m so grateful to my mama for all she’s given me: whether it was totally on purpose or completely by accident. All the big ways and tiny little ways she’s inspired me, pushed me, and made me who I am. Thank you for baking bread from scratch, teaching me the names of flowers, and just generally being superwoman. Happy Mother’s Day to my mom, and all the moms out there whose daughters feel the same.✨ . . 📷s: mousse cake for @food52, taken by @goodcomag, mom + I making strudel, taken by my dad.

emcdowell

“We sat in comfy chairs in front of our fireplace wearing regular clothes, eating piping hot food we’d made ourselves. It could have been any other day of our lives up to that point - and that’s really what was so special about it. This day wasn’t THE day, or the ONLY day. It was just a day. A day we got to celebrate spending our lives together, part of a journey that had already resulted in five beautiful (and delicious!) years.” ❤️ . . More about the breakfast Derek + I cooked on our wedding day (and why it was one of my favorite parts of the whole day) on the @food52 homepage - swipe up link in my Instagram story! ✨ . . 📷s: @markweinbergnyc

emcdowell

“...you don’t HAVE to make anything for the party.” they said.✨ To which, I replied: “😏”

emcdowell

Impromptu cheesy potato pancake topped with a thin layer of yogurt, hot sauce, and dill - awaiting a poached egg.🥚

emcdowell

Today, I’m excited to share a cause very close to my heart. Like so many people I know, multiple women in my family have been diagnosed with breast cancer. We’ve experienced the gamut - some lost their battle with the illness, some experienced serious complications with treatment, and some are shining examples of survival and recovery.💖 . . I was incredibly honored to be asked by @komengreaternyc to be one of the #powerambassadors for the NYC #raceforthecure2019. The race will take place September 8th in Central Park, and I’m tasked with building a team + raising funds for this incredible organization.🌸 . . You can find more information on my team at the link in my profile - including registering to walk/run with us in September, or simply make a donation to the cause. I’m eager to share some of my family’s experiences over the next few months, but since I know I’m not alone in being so impacted by this disease, I’m also hoping to hear your stories, too.💖 . . Please visit my page (link in profile) to find out more information on joining my team (see you on race day!!!) or making a donation.✨ #pinkmakespossible #creatingmoresurvivors . . 📷: @jenmayphoto from #thefearlessbaker

emcdowell

Recently a special occasion (the return of my beloved assistant @kaitlinwayne to NYC) called for a BIG celebration. I turned to this classic birthday cake from @kingarthurflour. It’s got “classic” in its name for a reason - it’s a perfect yellow cake with the most delicious chocolate frosting.✨ . . And because a normal size cake wouldn’t do for Katie, I made the recipe three times to create this towering beauty, befitting of her + all the help she gives me! This yummy cake also happens to be King Arthur’s #recipeoftheyear- which means it’s bound to be a total smash for whichever special person is on your “bake for” list soon. ❤️ #kingarthurflour #partner

emcdowell

Benefits of brownie bites: -No fighting over corner pieces - every one has chewy edge + fudgy center 👌 -You can shove a chunk of milk chocolate in the center for a mid-bite surprise (because YUM) 🍫 -It’s totally acceptable to eat, like, 15 of them ✨ . . Get the recipe on @purewow (search “Mini Muffin Tin Brownie Bites”) - 📷: @mattdutile

emcdowell

These are deeply chocolate cookies with pockets of gooey marshmallow, a little crunch from toasty pecans, and some more chocolate for good measure. They’re my rocky road cookies, and I bet you can’t eat just one.✨ . . Get the recipe on @purewow (search “Rocky Road Cookies”) - 📷: @mattdutile

emcdowell

Swedish-style cinnamon buns: part cinnamon, part cardamom - all swirlified.✨ . . Get my recipe on @purewow (Search “Swedish Cinnamon Rolls” - swipe up link in my story!) 📷: @mattdutile

emcdowell

This well-loved photo has traveled a long way with me. I had it framed in my teenage bedroom. It hung on bulletin boards in my dorm in college, and it has been perched above my desk in every apartment I’ve lived in since. While writing my pie book, it’s migrated even more - I hang it next to my computer whenever I’m typing, and it hangs on the fridge door when I’m testing.🥧 . . From left to right, you’ll see my Great Aunt Loisy (who is affectionately nicknamed “Dode” - long story), my mom, me (I’m probably in about 5th grade), and my Grandma Jeanne. We’re serving up slices of homemade pie a la mode (my job was ice cream scooper). My brother @mneedhamphoto took this photo, and I’ve always loved it because it demonstrates how I grew up with my big, food-loving family.✨ . . I can’t remember much else about this particular soirée - it was summer, maybe the 4th of July. My parents no longer live in that house, but they definitely still have some of the same fridge magnets. Dode is in her 90s now, and my grandma is no longer with us. Still, it takes at least four pies at any occasion to feed my hungry family. Nowadays, I’m usually the pie baker and someone else scoops the ice cream. So, some things change - but this is still what most parties at my parents’ house look like to this day. Lots of food, lots of people. Lots of ladies with floury hands in the kitchen, knives at the ready, getting dessert dished out before folks are even done eating dinner.🍽 . . One look at this in the morning gives me enough inspiration for the whole day. It sums up everything I adore about being in the kitchen. Even when I’m alone, and it’s just me + my oven, they are with me. Thanks to them, good food is in my blood. They are who I’m baking for almost every day - even though I’m halfway across the country.❤️

emcdowell

A lot of bread recipes say to let the dough double in size, which seems easy enough until an hour has passed and you can’t remember what it looked like before! My advice? Put the dough in a smaller bowl so it will be easier to tell when you’ve hit the mark! This brioche dough filled the bowl about 3/4 way full before rising, so when it had mounded over the top rim of the bowl, I knew it was ready to shape! (Also, brioche-dang, you’s a sexy dough.) ✨ . . Get the recipe on @food52 (search “Salted Butter Brioche”) 📷: @juliagartland, props by @widisam

emcdowell

✨UPDATE: This class is sold out! Head to the link in my profile to sign up for newsletter updates on future classes!✨ I’m so excited to be teaching a class on my very favorite subject: PIE, at the NYC outpost of @mieleusa on May 16th at 6:30 pm.🥧 . . This is a demonstration style class, so I can get all the most important points in! I’ll answer all your questions, you’ll get to see and feel good dough next to not quite right dough, and we’ll have some serious butter #realtalk. Plus, we’ll discuss in depth how to master all the prettiest finishing touches, like crimps and lattice! And of course, we’ll finish with a big pie tasting party featuring lots of flavors of pie (not to mention 🥂), and every participant will get a copy of my first book, #thefearlessbaker . . Space is limited, so sign up now! Link in profile! 📷: @jenmayphoto

emcdowell

These crisp phyllo roll ups are filled with a blend of ricotta, pickled peppadew peppers (you know those sweet red ones that are often on the olive bar), garlic, and oregano. It sort of ends up like a fancy-ish pimento cheese and it’s insanely addictive. After the filling is wrapped up in phyllo, they are brushed with meted butter and topped with a sprinkling of fennel salt - then they are baked until crispy AF. I like to dunk them in hot pepper jelly, but they are good all on their own, if you’re a charlatan (erm..purist) who isn’t into condiments.✨ . . Get the recipe on @purewow (search “Spicy Ricotta Stuffed Phyllo Rolls”) - swipe up link in my story! 📷: @mattdutile