Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
I started writing this blog many years ago when I lived in Boston for college, but I’ve been baking and cooking my whole life. Both of my parents are amazing cooks, and my grandma was a wonderful baker as well. I often update her beautiful hand-written recipes! These days I’m back in my home state of Colorado, chasing around a couple of kiddos, and baking whenever I can.
Here are some little bits and bobs to get to know me a little bit:
- I’m a picky eater, and now I’m somehow trying to raise kids not to be.
- I’ve got two little ones– a girl and a boy. They like the baking.
- I’ve published two cookbooks and they’re out and about in any and all bookstores along with Amazon!
- This blog has been running for more than 10 years! *gasp*
- I work in SEO by day, though notably, not by night.
- I’m an avid reader, for anything and everything, but mostly Stephen King.
- I’m trying to be a gardener, and it’s coming along mostly by way of tomatoes.
- Apple pie is *ahem* NOT GOOD (but I do still have some quality recipes up if you’re into that).
- I am a busy body and with this blog, my day job, the family, the kids, the books, the shop, there’s no signs of stopping.
- All my recipes are for high-altitude and I develop at 5,000 ft. above sea level.
You’ll find a plethora of recipes on this blog, mostly desserts, but also some savory bites to enjoy. Baking doesn’t have to be overwhelming or difficult, and I hope if you’re not much of a baker, you take a chance on these recipes because I think you’ll really love the results! Some of my very favorites are here:
I so look forward to sharing my baking endeavors with you all, and I hope you come back to visit again soon!
I love working with brands that are related to baking, particularly products that are great to use in baking! If you’re a brand interested in working with me, email me at info@dougheyed.com for a media kit- rates are available upon request.
Nice site!
I'm trying your recipe for salted caramel blondies from the Colorado Life magazine. Caramel sauce calls for 1 cup sugar and 1/4 cup water, boil til it is dark golden brown. Should there be more water? Mine turned to a brick of sugar before changing color.
Hi Teresa! Caramel is a difficult thing to make for sure- however you should not need more water. I think in your case, I would try to heat the sugar up a bit more slowly, and make sure you aren't stirring!! I hope that helps!
Hello my dear
I am trying your coffee cake the only difference I did was to add almond extract to the batter! It is simply amazing can’t wait to have a cup of Joe in the morning with it as I do my Bible reading . Blessings 🙏🏻
So glad you liked it!
Thanks Matt!
Hey Nicole!
I recently started a group on Facebook and am hoping to get a good community of local Denver food writers to join. If you want to meet some other area writers (possibly away from the computer screen glow), check it out and feel free to join it on Facebook.
https://www.facebook.com/groups/1540450109504204/
Also, feel free to pass it on to other food writers in the area that you know!
Cheers!
Good Afternoon!
I am reaching out to let you know that Natural Grocers is remodeling its store in Arvada, and in light of the remodel, Natural Grocers is hosting a private VIP lunch and we would love for you to join us.
Could you send your email address so we can send you the official invite?
Please let me know if you have any questions or concerns and I look forward to hearing from you!
Best,
Lucy
Keep up the good work!
Thanks Eric!
Wow! Amazing!
Hi Nicole, I work with your dad and he recommended your blog for some dessert ideas; I can't wait to try them out. Your website and pictures look wonderful! Keep up the hard work, great job!
Aww thanks so much Amanda! Hope you enjoy the recipes!
You site is really set up well, I'm working on mine but for me it's a slow process.
Thank you for your wonderful recipes, I'm sure I'll visit often.
Thanks Bee, I'm so glad you are enjoying it!
Hi Nicole! I'm an editor at DiningOut and we're doing a round-up of Colorado food bloggers. Is there an email address for you where I could send over a few questions for the story?
Thanks!
Maya
So sorry- I just saw this! My email is nmespinosa12@gmail.com if you'd still like to get in touch!
Very very Nice work…Thank you for your wonderful recipes,
Hi Nicole! Your blog was my first intro to high altitude baking after moving to Colorado 3 years ago, and now its my go-to blog for any dessert. It is zucchini season, do you have a favorite zucchini bread recipe? Keep up the great work!
Hi Laura!! It's so good to hear from you, I'm excited that you've been visiting me here for 3 years! Wow! I don't have a zucchini bread up right now, but I've got a list going of fall recipes to work on, and I'll put that at the top! If you aren't already email subscribed, that will let you know exactly when the recipe is up! Thanks again!
Hi Nicole,
I saw that you work in Digital Marketing and more specifically SEO and wanted to reach out!
Every month for outreach, we create an infographic on a topic to try and raise awareness. With the summer approaching and everyone wanting to be more health conscious and nutrition-friendly, we have created a graphic with food replacement hacks and tips for healthy eating that can help transform meals and the way you look at nutrition..
I was wondering if you would like to check out the graphic and possibly share it on your website? I think this could be a great opportunity to help your blog with SEO.
Let me know and I can send it right on over!
Best,
Jacob N.
215-808-4572
Hi Michelle-
Your stuff looks amazing! I tried the drop sugar cookies and was amazing 🙂 Just to check – is everything on your site for high altitude baking?
Thanks!
Rachel
Hi Rachel! I'm so glad the cookies turned out well for you! Yes, everything is high altitude as I live in the Denver area, so there's no getting around it haha! Hope that helps!
LOOK at you Nicole!!! You and your new cookbook. Few people know they NEED this cookbook if they want to live at altitude and be successful at baking. I can't believe you did this and you are a picky eater!! Quite the accomplishment! Sad that I missed the book signing at Aspen Grove! I will seek out the book becauseI know I need it!! Cheers!
Hi Laura!! Thank you so much for all the kind words!! Hopefully I'll see you at another event soon! There's a few more coming up as well. 🙂
I want to make some of your recipes that I see in Colorado Life magazine, but don't live at high altitude. How do I convert the recipe.
Hi Mary!! Since I live at altitude, I can't confirm that these changes will definitely work for you, but I would try to increase the leavener by 1/8th tsp. on everything, and reduce the flour by 2-3 tbs. For the bread, you will likely need longer rise times as well. I hope that's helpful, but the recipes were all developed at altitude!! Thank you!!
I just tried your Salted Caramel Blondies in the Colorado Life magazine this month. Was there a printing error? I couldn't make the caramel sauce as stated. It never darkened then hardened to a rock. I think it has ruined my pan!
Oh no!! I'm so sorry to hear that! Caramel is one of the hardest things to make actually, and I know there are a lot of potential road blocks! In this case, it's my best guess that the heat was too high- you want to get the mixture to a boil fairly slowly, and you have to make absolutely sure not to stir it! I'm so sorry- I hope that helps!!
I have a wonderful Butterscotch recipe that was my mother's, who lives in Alabama. I live in Denver and the recipe just does not work. If I sent you the recipe could you take a look and make suggestions? I'm guessing not as you're probably overwhelmed with requests like this but doesn't hurt to ask… 🙂
Hi Sherri! Absolutely, I'm happy to take a look! You can send me an email at info@dougheyed.com! 🙂
Hi!
Ive never had any luck with peanut brittle in Denver. Any chance you have a recipe to share? My dad would be thrilled when he visits from the east coast.
Happy holidays!
Lauren
PS Love Sugar High!
Thank you for publishing Sugar High. I live at 8200 ft. so baking is even more challenging. I just made the Sugar Cookie Bars. A little more tweaking and I may reach perfection. I was wondering if you have advise for reducing sugar or using substitutes (ie Truvia baking blend).
Hi Gail! I'm so glad you're enjoying the book!! So for sugar swapping, it depends on the substitute you are using. But I have used Truvia baking blend before (though not regularly) and the sub should be 1/2 cup Truvia equals 1 cup sugar. I hope that helps!!
I'm making my first recipe from Sugar High (Vanilla Layer Cake), and I can't find in the body of the cake recipe where to add the six egg whites whipped with cream of tartar? I folded them in after adding the flour mixture and the milk in alternation. It's in the oven now so I hope that was right! Thanks for assembling a high-altitude cookbook!
Hi there! That's the correct way to incorporate them! You've found our one typo in the book, so sorry about that!!
Typos happen, I understand. Thanks for confirming that I guessed right.
Hi, I live at even higher altitude – 9600 feet! – so I was wondering if you have any suggestions on how to adapt your recipes to work up here? Thanks!
Hi Jenny! I don't usually leave notes on this because I'm unable to test recipes at that altitude. However, I usually find that kind of extending the adjustments works well. So a touch less baking soda or baking powder, and adding a couple more tablespoons of flour. I'm always happy to give you specific suggestions for recipes you'd like to try as well, just let me know!!
Hi, Nicole! We moved from sea level (California) two years ago and my son gave me your book for Christmas the first year. I've enjoyed so many of your recipes, but the Salted Caramel Blondies didn't turn out at all. It seems like the proportions of sugar, butter and flour are off. Was 1 cup of flour a mis-print?
Hi Susan! It is not a misprint, no. What issues are you having, maybe I can help adjust?
They completely collapsed and were kind of just a carmelized gooey mess. Similar recipes have at least twice as much flour so I wondered if that was where it went wrong.
I've made your scones several times and they are consistently perfect. I've added dried cranberries and a little lemon and they're a hit with my family and neighbors!
Hi Susan! Which recipe are you referring to here? I'd love to help more. Thanks!
Would like to make a Brioche Biscuit !
Bought your book , and used the vanilla
Brioche bread recipe to make biscuits !
Good but baking time was not right.
We’re at 5k ft in the California Sierra Nev
Mountains. Do you have a similar recipe for
Biscuit?
Hi there! I'm not sure what you mean- are you wanting to make brioche buns? Or like a classic flakey biscuit? Let me know and I can help out!! Thanks!
Brioche Buns please
I'll add that to the list!!
Hi Nicole, I'm a Coloradoan too and love that you've devoted your site to high-altitudes. Many of your recipes call for sour cream, which I don't often have on hand (I'm more likely to have plain greek yogurt, but don't always have that either.) Are there any other good substitutes for sour cream you can recommend (for baking)? Or does it depend on the recipe?
thank you!
Hi Amy! Thanks so much!! I do use sour cream really often- you are right that you can sub plain greek yogurt here. You can actually also use mayonnaise in most cases, even though it sounds weird, but you'll want to use slightly less salt in those cases since mayo is salted. I hope that helps!!
Thanks Nicole! BTW, I made your Perfect Chocolate Cake yesterday–and yes it turned out perfectly and was delish!
So glad to hear that!!
I just purchased your Sugar High recipe book. I do not see what altitude the recipe was developed for. I am in New Mexico at 7500 feet. Do I need to adjust?