Remember that time I said we’d be on blueberries for a while? Still on it guys. I’ve been meaning to make a ricotta cake for a while now, and this is a great pairing of flavors!
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’ve got a vegan cake for you today and it’s something pretty dang special. It’s so good actually, and so simple, that I’ve been using it as my go-to chocolate cake recipe.
You can bake this into cake layers, into cupcakes, or into a loaf like I did here. No matter what, you’ll end up with a fluffy, super chocolatey, perfectly textured, vegan cake. I first worked on this recipe because I was looking for a great vegan option for a friend’s birthday. I did not expect that I’d use this recipe for anything and everything!
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!
Strawberry Cornmeal Cake- sounds weird, but it’s soooo good. You might remember I made a cornmeal cake before, and it’s almost like a form of coffee cake. I mean, technically it’s not, but it gives you that similar feel of a very hearty, only lightly sweet cake. It’s a great breakfast cake, and if that’s not already a thing in your life, are you even living? I mean, let’s be honest, I’ll eat ANY kind of cake and call it breakfast cake, but this is more sensible.
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 just wanna take a moment for blueberries. Great in nearly every baked good, great as jam, I mean even a strong poptart flavor.
I’m thrilled that blueberries have been on sale lately, it’s about to be blueberry city up in here for a few weeks. This week, it’s blueberry pie bars and guys. These are the perfect summer dessert.
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!
Good morning guys! I hope you’re reading this today with a mind ready to bake, this one is the PERFECT weekend baking recipe.
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 swinging into Monday easy today, and that you’re in the mood for cake! I’m going for another loaf layer cake today because I think they are completely beautiful, and also a totally reasonable size.
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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