Hey guys! Cherries are in season right now, so let’s use ’em! Today I’m using them up in a sweet simple little pound cake that I’m loving right now. Pound cake is the ultimate cake for breakfast choice, and this is no different!
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!
Hey guys! I’m making blondies today stuffed with chopped up Reese’s cups, and it’s a real weekend game changer. I LOVE blondies, and you can really add anything to them and they’re going to be amazing.
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!
Hey guys- I’m here with something really special today that I think you’re gonna love! If you’ve never made a babka before, it’s a bit of a project, and these smaller versions are a little easier to work with, plus you get more crispy crunchy edges!
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!
Alright guys, today we’re making that pretty Tres Leches Cake that we all need this summer. It’s such an easy process and you end up with something really beautiful and unique!
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’ve got a little easy mid-week treat for you guys today, and it’s perfect for summer. This is the kind of shortcut no-bake dessert that I love for the warm days when you don’t want to turn your oven on. It’s layers of a fluffy ricotta cream, strawberries, and broken up graham crackers, and it’s insanely yummy!
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!
It feels like I never stop working on chocolate chip cookie recipes, and I know for me it’s the forever craving. Today I’m sharing a recipe for a fairly small batch of Salty Chocolate Chippers, and if you’re into salty baked goods, this one is for you!
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!
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