Today I’m sharing the recipe for these perfect little blueberry scones and they are SO good. They turn into something really soft and fluffy on the inside with the addition of ricotta, and it’s super easy to make.
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 making some really yummy muffins and honestly, making muffins on a Sunday night and eating them for breakfast through the week is the absolute best!
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 everyone! I hope you’re having just the best weekend, and it’s time to share the recipe for these pretty little pavlovas!
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! 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!
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!
Hey guys! I’m back on pie this week with a Strawberry Blackberry version that’s topped with a crumble instead of a top crust. It’s honestly such a lovely summer choice, and I’m here for all the easy pies.
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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