Erin McDowell makes a creamy, beautifully thick and chocolatey pudding with almond milk. The hardest part of this recipe is having the patience to let it cool!
Pastry chef and cookbook author Erin McDowell walks us through a how to whisk up silky smooth butterscotch pudding on the stove. If you don't have time to chill the pudding, Erin says that's okay. She likes it just made too, when it's still warm.
Erin McDowell takes on a regional pie specialty by combining coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. It's a blend made in summery no-bake pie heaven!
Cook along with Erin McDowell to go from zero doughnuts to 55 in less than 45 minutes -- no yeast required. Erin walks you through how to make a batter, deep fry it in batches and last but not least, beautifully dust the beignets with powder sugar.
Erin McDowell's cheese-stuffed Crunchy Bean Dip Tacos lie somewhere between dip and crispy tacos. Each assembled taco is pan-fried until the tortilla is crisp and the cheese is irresistibly melty.
For her Parmesan-Herb Parker House Rolls, Erin McDowell opts for a simpler, rounded shape, and that buttery interior is swapped with a butter-basted exterior, salty Parmesan and a punch of fresh herbs.
These cakes are an ode to pastry chef Erin McDowell's home state of Kansas. The polenta in this recipe produces a perfect, slightly dense, not-too-sweet dessert that's somewhere between cornbread and cake.
Craveable and comforting, these cookies will remedy whatever kind of bad day you have had. Their chewy perfection relies on a combo of moisture, spread, and rise -- Erin McDowell will teach you how to get it just right.
Nothing beats a lightly sweet, biscuit-topped cobbler. Erin McDowell wants plenty of juicy fruit and enough topping that she gets some in every bite. For her, individual cobblers are the way to go so people don't have to share their biscuits.