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Erin Jeanne McDowell

@emcdowell

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📖 My new book BAKE ANYTHING is out now! Order @ the link below 👇
🍩 #happybaking - YouTube
📰 Happy Baking Newsletter - Substack
#sturdypiechallenge

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You can now preorder signed copies of my new book, Bake Anything, from my hometown shop @ravenbookstore - they’ll ship it to you if you’re not from ‘round these parts! 🌻🌾 Head to the link in my bio or 🍒 ravenbookstore.com/preorder-bake-anything 🍒 to snag your signed copy + support a great local bookstore! by @emcdowell

I’ve waited a long time to say these words - I can finally reveal the cover of my new book, BAKE ANYTHING (coming September 29th from @harvestbooks!) This book is filled with essential recipes made to mix and match to create your own dream bakes. If you like my videos, you’re going to love this book. It has TONS of recipes, gorgeous photos from @nschinco, and it’s also my first book to have VIDEO - there are QR codes throughout that will take you to videos that show you different processes, step by step (thank you @gabriellamm, @ceilingdion, and @timothyracca). Thanks to my amazing editor @safest, my wonderful agent Doe Coover, and all the talented people working behind the scenes at Harvest. I put my whole heart into this, and today it’s bursting - I cannot wait for you to see this beautiful book we baked up. You can preorder it now at the link in my bio ❤️🫶❤️ by @emcdowell

Making my cousin’s wedding cake (in an Air BnB!) Part One ❤️🫶❤️ by @emcdowell

For your holiday consideration, this pie is inspired by Pastis Gascon, or Croustade Gasconne, which I’ve tried during my trips to France. The filling and topping are directly inspired, but I’ve tucked them into a #flakyAF all buttah pie crust. The filling is simple and lets the flavor of the apples truly shine - it’s a very special, delicious pie. Get the recipe in my newsletter! 🍎🥧 or at the link in bio 🫶 by @emcdowell

I’ve got FOUR virtual pie classes for you this month! Bake along with me LIVE from your own kitchen, and let me help you along the way! Every purchase comes with a recording of the live class so you can watch it whenever you want (if you can’t make it), or re-watch when you want to make it again! Get all the details at the link in my bio, or head to the shop on my website! ❤️
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Mini Apple + Pumpkin Pies - 11/8 @ 1 pm CST
Honey Roasted Squash Pie - 11/14 @ 1 pm CST
Butterscotch Apple Pie - 11/21 @ 1 pm CST
Troubleshooting Pie Dough - 11/22 @ 1 pm CST by @emcdowell

First thing’s first - @lc5681’s the realest for doing this with me ❤️ Next up: HERE WE GOOOOOOOOOO - I wait all year for this moment!!!! I’ve got pie tips, classes, and videos for you every day until the big feast! I’m here to help you make your best pies yet! Be sure to stretch, then grab a rolling pin, it’s about to get #flakyAF as we all tackle the #sturdypiechallenge 🥧 by @emcdowell

What do you get when you join me for a @reverieforever trip? Baking workshops with me, frolicking through markets (and squeeing together about it), amazing food in beautiful places, some of the best dog watching you’ll ever experience (swipe for oldest grumpiest pug), and a generally camp-like experience filled with joy. There’s only a few spots left in my 2027 trips to Sancerre + Provence, and I would love, love, LOVE to meet you there and eat all the best butter and fruit and cheese we possibly can together. Details at the link in my bio, or head to @reverieforever’s site 🫶 by @emcdowell

Cardamom Oatmeal Cookies: they’re giant, they’re soft, they’re chewy, and they make your house smell like a gosh darned fall wonderland! Get the recipe on my site, or at the link in my bio! 🧡 by @emcdowell

The next and final stop on the #bakeanything tour is Toronto!!! I’ve never done any kind of professional event in Canada l, and I’m so thrilled to be visiting Toronto!! My event at Good Egg is sold out, but you can still snag a ticket to come see me at @indigoeatonctr on November 3rd, and I’d love to meet you there! Details at the link in my bio or erinjeannemcdowell.com/events - thanks so much for all your support! by @emcdowell

Pumpkin Croissants

56 g / 4 tablespoons unsalted butter, at room temperature
71 g / ⅓ cup light brown sugar
5 g / 1 teaspoon vanilla bean paste or vanilla extract
56 g / 1 large egg
77 g / ⅓ cup pumpkin puree
72 g / ¾ cup almond flour
15 g / 2 tablespoons all purpose flour
3 g / 1 teaspoon pumpkin pie spice
2 g / ½ teaspoon fine sea salt
3 croissants, halved lengthwise
sliced almonds, as needed for finishing
powdered sugar, as needed for finishing

1. In a medium bowl, mix the butter, brown sugar, and vanilla until well combined.
2. Add the egg, and mix until incorporated. Add the pumpkin and mix to incorporate.
3. Add the flour, spice, and salt and mix to combine.
4. Open up each croissant, and scoop 2 heaping tablespoons of frangipane into the center, and spread into an even layer. Close the croissant, and scoop another 1 tablespoon of frangipane on top, and spread into a fairly even layer. Garnish each with sliced almonds.
5. Bake at 350F / 175C until toasted, 14-16 minutes. Dust generously with powdered sugar after removing from the oven. Cool at least 5 minutes before serving, or cool completely. by @emcdowell

I’m obsessed with this trend, and I don’t care who knows it! All colors from the one and only @colour.mill. It’s the very best and you don’t even have to use much to get incredible hues! Use code HAPPYBAKING for 10% off your order by @emcdowell