Hey guys! The long weekend is coming to a close, and even though I’m entirely not ready for that, I’ve got breakfast covered for ya. You guys have probably noticed that I’m experimenting more and more with vegan recipes, and this is a really great one!
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! Let’s all just make the jump today okay? It’s cookies and it’s coffee, and why not? This is a twist on my classic Chocolate Sugar Cookie recipe, and it’s a keeper.
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!
You guys. I can’t believe this recipe is ready to post finally! I’ve been trying to work out a great yeast doughnut recipe for years, and I think I must have tried at least 15 recipes, no joke. The combination of a yeast dough and the method of frying has always proven too complicated here at altitude. Today is the day though!
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 hope you’re having a great start to your week, and if not, I got you. We’re combining our cereal and our dessert today, and why the heck not? Not only are these cupcakes packed with Cocoa Pebbles cereal, but the frosting is a milk-based frosting to tie everything together.
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’m just out to get breakfast all day every day. The more breakfast food I can have in my life, the better. So today I’m combining a few solid breakfast items- muffins and pancakes. Plus blueberries are in season and super cheap right now, so let’s call it blueberry pancakes meet muffins.
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! It’s been a while since I’ve done a good summer pie, and I’m ready to fix that. Today it’s lemon raspberry, and it’s a perfect summer treat. If you like key lime pie, this is totally going to be your thing.
This pie is super simple, same as most key lime pie recipes, and it’s also really refreshing. It starts with the crust, which you can definitely do with graham crackers if you prefer, but I’m using vanilla wafer cookies. I just think they add that vanilla flavor that helps to mellow out the tart filling.
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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