Hey guys- I’m hoping you’re all feeling and doing well out there, miss you guys! As you know, I’ve been recently re-working some of my other recipes to small-batch bakes, and we’re at it again today with Small-Batch Cheesecake Blondies.
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!
Well, it’s another weekend at home. I know I’m starting to get a little stir crazy, but definitely trying to take advantage of all the home time I’ve got. And today I’m sharing a recipe for Small-Batch High-Altitude Brownies that just makes 6 brownies, or 3 if you’re going hard, I’m not judging.
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! Happy New Year man! In the spirit of a new year, I’m switching gears today to something bright and fresh with these Strawberry Apricot Bars. They’ve got a lemony crust, and it’ll have you dreaming of springtime.
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! Today I’m revamping one of the oldest recipes on my blog, and it’s perfect for Thanksgiving. I absolutely love these Pumpkin Pie Crumb bars you guys. Not only are they a seriously great combo of flavors, but they give me another excuse to eat pie. I’m here for it.
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!
Continuing into the baking season today, I’m giving you another hit of maple with these pretty blondies. These are absolutely your next favorite- blondies are heavily underrated if you ask me. Not only are they super easy to throw together, but they’ve got that amazing texture that we always associate with brownies.
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!
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