x

Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

The Fearless Baker: Simple Secrets for Baking Like a Pro by Erin Jeanne McDowell

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chewy oatmeal cookies

    • anya_sf on April 15, 2018

      I added the optional raisins and used 60 g dough per cookie. Baking time was spot on. They spread a lot during baking and came out soft and chewy. The brown sugar flavor was prominent, with a hint of spice. Very tasty.

  • Peachy coconut macaroons

    • anya_sf on September 20, 2018

      I substituted lingonberry jam, which went well with the coconut and gave the macaroons a pretty pink color. I made 1/2 recipe; my scoop yielded 12 cookies. Note that there is an error in the portioning - both regular and large versions call for a #16 (1/4 cup) scoop. I would stick with a small scoop, as these are quite chewy when made with unsweetened coconut. Also, they don't keep well, getting soft and sticky after a few hours. But they were good.

  • Italian custard cookies (Genovesi)

    • Zosia on March 09, 2018

      Lovely little pastries unlike anything I've had before. The pastry was tender with crisp edges, a delicious pocket for the silky pastry cream within, both delicately flavoured with lemon. However, the path to these beauties was not without its difficulties (the recipe IS rated "hard"): dough that cracked easily (it was much better behaved once it was almost at room temperature); oozing pastry cream (had to use much less per cookie); instructions that would never have yielded 24 cookies. I rolled the dough half as thick (3mm instead of 6mm) and used smaller cookie cutters (3" & 2-3/4" instead of 3-1/2" and 3-1/4") and was only able to squeeze out 24 by making mini turnovers from the final scraps of dough (4th rolling). I would make them again.

  • Salted caramel-swirled meringues

    • anya_sf on March 04, 2018

      The salted caramel was easy to make and turned out well. It is very thick and makes much more than needed for the meringues. I had trouble with the meringues: (1) made 1/2 recipe - I think the volume was too low for my mixer - next time make full recipe; (2) used previously frozen egg whites - next time use fresh. It took over 15 minutes of whipping to get medium peaks. Volume was still low, so I only got 7 meringues (using 1/4 cup scoop). They took 80 minutes to bake. Maybe I used too much caramel (I measured 2 tsp, but the caramel does tend to mound), but the caramel leaked out during baking. They tasted really good, although they are, of course, quite sweet. I'm not normally a fan of meringue, but I liked them.

  • Butterscotch blondies

    • anya_sf on May 24, 2018

      Instead of making the butterscotch sauce, I used leftover salted caramel sauce from the meringue recipe. I added toasted pecans and a bit of cinnamon to the batter. The flavors were good together, but the blondies were extremely sweet (more than I'd prefer). I don't know if the butterscotch would have somehow been less sweet - seems unlikely. Although I thought I baked them enough, they sank an awful lot and were super gooey. Also, I made the stupid mistake of lining the pan with foil instead of parchment, and the bars stuck like crazy (and the foil, of course, just tore into pieces).

    • Zosia on January 15, 2018

      These were gooey and uber butterscotch-y as promised. I thought they were far too sweet but they were very popular. They baked unevenly in my oven; the sides rose quickly and it looked as though the butterscotch sauce gravitated towards the centre which took 10 minutes longer to cook than the time given in the book. I think a cake strip could correct that, slowing down baking of the batter around the edges of the pan.

  • Cream cheese swirl brownies

    • anya_sf on March 25, 2018

      I used 72% bittersweet chocolate and also added 1/2 tsp instant espresso powder to boost the chocolate flavor. Although the brownies are thin in a 9x9" pan, you need the surface area for all the cream cheese. The brownie batter and cream cheese mixture didn't swirl together much even though I ran the knife through about 4 times in each direction. The only downside of that was that the cream cheese ended up with little bubble pockmarks on top, making it less attractive. But you don't notice that in the individual bars too much. These brownies are super moist, fudgy, and delicious. Highly recommended if you love cream cheese brownies!

  • Almond pound cake with raspberry swirl

    • anya_sf on March 20, 2018

      The cake stuck to the pan. Although I tried hard to keep the jam away from the edges of the pan, it all sank to the bottom while baking, and the cake stuck wherever the jam leaked through. So the top was all torn and there was no swirl at all. Nevertheless, you could still taste the caramelized jam on the crust. I would try this again if I could figure out how to keep the jam from sinking. Or maybe I might add some fresh raspberries instead. The cake itself is fantastic - very soft and tender with a lovely almond flavor.

  • Glazed lemon buttermilk loaf

    • anya_sf on March 12, 2018

      This is essentially a pound cake, with a dense texture and fairly fine, soft crumb. The lemon flavor in the cake is subtle, but very bright in the icing. I only needed 1 Tbsp cream in the icing for the thick-but-pourable consistency. It was delicious.

  • Banana cake with cocoa nibs and Nutella swirl

    • Zosia on January 10, 2018

      Delicious cake that's not too sweet (despite the nutella swirl), and has good banana flavour that improves over time. It was quick to put together using the muffin/quickbread method and enjoyed by everyone - I particularly liked the bites of intense chocolate the cocoa nibs brought - but I'm unlikely to make this often (or again) as I rarely have 480g overripe bananas on hand (I used only 400g for the cake) and the 75-90 minutes bake time is too big a time commitment for me when I have excellent recipes that take much less time.

    • anya_sf on March 28, 2018

      I used white whole wheat flour and a slightly healthier version of Nutella (Justin's). Justin's spread is stiffer than Nutella so I couldn't really swirl it, just dolloped small spoonfuls. The cocoa nibs were fairly bitter, which balanced the sweet banana cake nicely. The only issue I had was with the weight of the bananas. My 4 bananas only weighed 380g and I worried that I was missing 100g of liquid, so I added some applesauce to make up the difference. I wasn't sure if the weight was supposed to be peeled or not. I assumed peeled. Anyway, the loaf turned out great. My family loved it.

  • Glazed mini cakes

    • anya_sf on April 12, 2018

      I made a number of mistakes with this recipe. First, I used a silicone pan with slightly smaller cups, so I got 12 cakes, but should have gotten 13-14 because the cakes rose well above the top, so I had to level them with a knife. I didn't think the silicone was sturdy enough to slam on the counter to eliminate the air bubbles, so I used a toothpick to stir the batter, but definitely found air bubbles in the baked cakes. They needed 22 minutes to bake. I did not reduce the juice quite enough for the glaze because it seemed to be burning, and it was quite thick, so I measured out 80 g. But then I had to add a lot more powdered sugar, which made the glaze sweeter and less fruity than I would have liked, and the glaze was still a bit too thin. I used virgin coconut oil, thinking the flavor would be complementary, which it was, although it wasn't that strong. Despite my errors, they tasted very good.

  • Tomato upside–down cake

    • Sheli on July 23, 2018

      Delicious, moist, nutty from the graham flour, and warm and spicy from the tomato jam. This cake will be a regular in the fall.

  • Apricot cream cake

    • anya_sf on June 08, 2018

      I used a 10"x3" high springform pan, and am glad I did because the cake rose a lot. It still took 60 minutes to bake through, but the edges ended up overbaked, so it might be good to lower the oven temperature. The cake itself was soft-textured, but with an uneven crumb - maybe from the dried apricots? The first batch of apricots I roasted were falling apart after 15 minutes. The second batch was done in 12. The sugar never melted all the way - not sure if it was supposed to. I ended up brushing away the excess sugar from the roasted apricots. The apricot whipped cream was divine and I definitely enjoyed the roasted apricot garnish on top of the cake. Next time I'd consider making just half the cake batter relative to cream topping.

  • Peanut butter pie dough

    • Zosia on March 14, 2018

      I made this as part of the book's chocolate cream pie and it was a dream to work with...very pliable and not at all sticky. This "mealy crust" (the author's description) didn't have the loft or large flakes of a "flaky crust" but it baked up crisp and tender.

  • Dulce de leche ice cream pie

    • anya_sf on March 15, 2018

      I made the dulce de leche from scratch this time, but wouldn't hesitate to use jarred in the future, which makes this a super quick and easy make-ahead dessert. I thought the dulce de leche turned out OK, although I ended up with maybe 1.5 cups instead of 2 after only 2 hours of cooking. The texture was kind of grainy but the flavor was great. Even though it wasn't technically enough for the recipe, it was PLENTY. The chocolate crumb crust is necessary to balance the strong caramel flavor of the filling. Even with 4 Tbsp butter, the crust was a bit dry and crumbly, so I had to be very careful with the filling. Nevertheless, it didn't affect the finished pie. Lightly salted Marcona almonds were a great garnish. Of course, it is quite sweet. The only change I might make in the future would be to reduce the sugar in the whipped cream. My family devoured this!

  • Chocolate cream pie with whipped peanut butter cream

    • Zosia on March 14, 2018

      The filling was creamy and tasted of good bittersweet chocolate which I quite liked but wasn't sweet enough for some. The peanut butter crust was crisp and tender, but the flavour of the peanut butter was too subtle to be noticeable in this pie. The peanut butter cream was a fantastic addition that held its own against the intense chocolate filling; I'll definitely be making this component again to accompany other desserts. My pie required 4 hours refrigeration to set.

  • Any–fruit or –nut scones

    • anya_sf on March 17, 2018

      I used half white whole wheat flour and half all-purpose flour, about 1/3 cup buttermilk and 2/3 cup cream, and a mixture of chopped strawberries and raspberries for the fruit, along with some orange zest. I accidentally baked them a minute or two too long, but they were still tender and delicious. Most of the scones spread a fair amount, probably due to the moist fruit. They were delicious! However, I they're awfully fattening. Next time I may try using all buttermilk.

  • Mini cherry cobblers

    • anya_sf on June 07, 2018

      I made 1/2 recipe as one large cobbler, which served 4. It was the best cobbler I have ever made. Normally I prefer crisp topping, but this recipe was just perfect - easy to make; bumpy, craggy topping; just the right level of sweetness with or without ice cream. Next time I might add lemon zest to the cobbler dough.

  • Baklava muffins

    • Zosia on March 10, 2018

      Fun presentation and the lightly spiced muffin that was chock full of nuts was quite good and not very sweet but it didn't really bring baklava to mind. I'm putting that down to user error. I substituted the same weight of liquid honey for the granulated and the flavour wasn't really noticeable. Also, I think I should have been far more generous in my application of the honey-butter syrup to the pastry since I didn't get that honey-drenched crispy baklava goodness from the pyllo layers and I had quite a bit of the syrup left over.

  • Brioche rolls

    • anya_sf on March 31, 2018

      I made the dough for another recipe, not the rolls. Mixing instructions are way off, IMO. It took me at least 10 minutes just to add the butter, then a few more minutes to get "smooth" - which it never quite did because it was really, really sticky. Even after chilling for 12 hours, the dough was very sticky. It froze well. It wasn't too hard to roll out, but needed lots of flour to prevent sticking. The baked product tasted great, but I would use another brioche recipe next time.

  • Figgy pull–apart bread

    • anya_sf on May 24, 2018

      I used strawberry-rhubarb jam instead of fig. The assembly instructions seemed way off, as 1 Tbsp jam was never going to stay enclosed in a 3" circle of dough. I wasn't sure if it was supposed to, but it seemed like an enormous mess in the making. I used the dough scraps to line the edges of the pan to help contain the jam. I did not use the egg wash since there was so much jam on top of the dough. Still, the dough somehow rose over and around most of the jam, and the bread turned out great. It wasn't beautiful, but tasted absolutely delicious. (Note: the brioche dough is very soft and the recipe instructions seemed off. I'd use a different brioche recipe next time.)

  • Almond Danish bread

    • anya_sf on March 31, 2018

      The brioche dough takes much longer to mix than the instructions state and is super sticky. It was OK to roll out once chilled, using lots of flour. I made the dough ahead and froze it, then thawed it overnight. I couldn't find any instruction for the cinnamon, so I added it to the almond cream. The faux braid was very easy to do. I altered the assembly instructions somewhat because my baking sheet has a lip: rolled the dough directly on parchment paper (not yet in the pan), cut the strips with a bench knife (wouldn't have had room if the dough were already in the pan), finished assembling the bread, then lifted the parchment (with bread on top) onto the baking sheet. I chilled the whole thing overnight and let it rise and bake the next morning. The bread didn't rise upwards, just spread outwards, but I believe that was expected. I skipped the icing, but might use it next time, since the bread wasn't super sweet. It was rich, tender, moist, and delicious.

  • Chocolate puff pastry dough

    • Zosia on January 27, 2018

      This was my first attempt at a proper puff pastry and it seems to have worked. I used dutch process cocoa (the author doesn't specify type) and replaced some of the bread flour with it in the dough (again, the author doesn't mention which flour should be reduced). Also, when the kneading hook didn't work, I used the paddle attachment to make the dough and switched to the kneading hook once it came together, kneading on power level 2 only as per kitchenaid's instructions. The instructions for making the dough are detailed, easy to follow and include helpful diagrams. I made a small batch of the book's chocolate palmiers to test it. Very tasty.

    • Zosia on March 07, 2018

      I used some of my stash from the freezer to make mille feuille filled with white chocolate mousse (recipe from Taste and Technique, Naomi Pomeroy) for a recent dinner party. I rolled the pastry about 3mm thick and it puffed to a height of about 8-9mm. It turned out beautifully: the layers - of which there were many - were thin and delicate and crisp, and the dark chocolate flavour was an excellent match for the sweet filling. Served it with raspberries and raspberry coulis.

  • Chocolate palmiers

    • Zosia on January 27, 2018

      I made a very small batch with 250g of the book's chocolate puff pastry to test it out, using the trimmings from squaring off the block of dough. Considering the scraggly pieces I used, I was quite happy with the results: multiple paper-thin layers of crisp pastry that was amazingly chocolate-y for how little cocoa powder went into the dough. Crunchy caramelized sugar added just the right amount of sweetness. Note: Ignore the instructions in step 2 to roll the dough in flour and skip to step 3 where you're instructed to roll it in sugar. Also, for full batch of dough, recipe yield should be 60.

  • Lemon ricotta turnovers

    • Zosia on January 14, 2018

      These were fabulous! I cheated and used store bought puff pastry (but made the lemon curd from the book) but that just meant the focus was on the creamy, lemony filling and tart glaze. Such a great idea to flavour the cheese with lemon curd; it brought the lemon flavour without hiding the delicate flavour of the ricotta.

  • Chocolate pudding

    • anya_sf on March 12, 2018

      I used 1% milk instead of whole and 72% Swiss dark chocolate with a fairly mellow flavor. The recipe doesn't say to strain the pudding, but I needed to, as my pudding was decidedly not smooth. I think I curdled the egg yolks a bit. Despite using lowfat milk, the pudding was super rich and thick, like pot de creme. I accidentally forgot the salt, but the flavor was still good. I'm not sure I'd make this again, as we found the puddings to be almost too rich.

  • Lemon curd

    • Zosia on January 14, 2018

      Tangy and lemony with a good, thick consistency. The method of adding the yolks, juice, sugar etc to melted butter was new to me and it worked. I cooked it until it was 185F. I used some of it in the lemon ricotta turnovers. Note that the amount of butter listed is incorrect: it should be 170g divided (113g at the start and 57g to finish).

  • Rice pudding with cardamom stewed peaches

    • anya_sf on July 22, 2018

      Lowfat milk worked fine. I served the pudding cold and the rice was a bit too al dente. Next time I'd serve the pudding warm and/or cook it longer so the rice is softer. I enjoyed the strong spices in the pudding, and the peaches were delicious on top.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • ISBN 10 0544791436
  • ISBN 13 9780544791435
  • Published Oct 24 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Rux Martin/Houghton Mifflin Harcourt

Publishers Text

Top food stylist and Food52’s popular baking columnist shares her baking secrets. 

When people see Erin McDowell frost a perfect layer cake, weave a lattice pie crust, or pull a rich loaf of brioche from the oven, they often act as though she’s performed culinary magic. “I’m not a baker,” they tell her. But in fact, expert baking is not at all unattainable, nor is it as inflexible as most people assume. The key to freedom is to understand the principles behind how ingredients interact and how classic methods work. Once these concepts are mastered, favorite recipes can be altered and personalized almost endlessly.
 
With the assurance born out of years of experience, McDowell shares insider tips and techniques that make desserts taste as good as they look. With recipes from flourless cocoa cookies and strawberry-filled popovers (easy), through apple cider pie and black-bottom crème brûlée (medium), to a statuesque layer cake crowned with caramelized popcorn (difficult), and “Why It Works,” “Pro Tip,” and make-ahead sidebars with each recipe, this exciting, carefully curated collection will appeal to beginning and experienced bakers alike.