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! So if you follow me on Instagram, you already saw a reel earlier this week about these brownies. I’ve been trying to work out this recipe for years now, and it’s finally perfect!
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 know I’ve talked about this before, but if you’ve never baked cookies as bars, you’re in for a serious treat. Not only is it insanely easy, but you also get slightly crispy, chewy edges with soft centers, almost like baking brownies. These are Snickerdoodles, baked as bars, studded with mini chocolate chips, and it’s a real good feeling these days.
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!
Happy end of the week, guys! I’m celebrating with cookies, as I always do. But today it’s these Frosted Peanut Butter Cookie Bars, and man it’s a good Friday!
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!
Today we’re on lemon bars again. I’ve got a few lemon bar recipes on Dough-Eyed, but this is a simple, classic version, and I think we can all use a bright, lemony dessert right about now! I know you guys are still home and baking, and this is a solid recipe to take us into the weekend.
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 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!
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