Hey guys! Today we’re doing biscotti because in the world of making breakfast at home, biscotti is the kind of thing that you can bake on the weekend and eat every morning throughout the week. I won’t claim that it’s a healthy breakfast, but it’s pretty delightful no matter what!
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!
Just a couple more days until 2021, and if you’re in that weird limbo between Christmas and New Years right now, I think this will help you finish out the year happy. Let’s wander around the house with coffee cake in our hand, ok?
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’m here with a pretty weekend bake for Small-Batch Maple Cinnamon Rolls that will have you coming back for more!
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 quick and easy small-batch bake for you today- Biscuits! They are super easy to make, they turn out tall and flakey and pretty dang tasty, and this recipe gives you just 4 biscuits.
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!
This post featuring my Vanilla Ricotta Donuts is sponsored by Origin Vanilla.
Donuts have long been a tricky subject for high-altitude bakers, but today I’m sharing a super approachable, easy recipe for Vanilla Ricotta Donuts. Plus, I’m working with Origin Vanilla on this one guys, and they have some seriously amazing vanilla products that we’re using today!
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 hope you’re getting through the week happy and healthy, and that you’re ready for a little end of the week treat- I know I am. I’m in the mood for something bright and fun, and nothing really does that quite like something with sprinkles!
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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