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!
Hey guys- it’s about time for more comfort food, right? Bread pudding is something I’ve always wanted to master, but could never quite get right. This recipe is super simple to put together, and it checks all the boxes a great bread pudding!
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 all taking care of yourselves out there. I know I’m taking a lot of comfort in baking, like always, and today is no different. I’ve got a recipe for Apple Cinnamon Swirl Bread that will make your home smell cozy and put a smile on your face.
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! We’re into the small-batch bakes again today with a little Crumb Coffee Cake to cure any quarantine blues you may have. It’s baked in a loaf pan, and you probably already have everything you need to make 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!
Hey guys! I’ve got a quick recipe for you today using my Homemade Shortcut Puff Pastry. If you’re not in the mood for a big project-style bake, these will work beautifully with a thawed, store-bought puff pastry, and you won’t regret it either way!
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 all doing okay out there! Today we’re making scones with a little something extra. If you’ve never made scones before, they come together pretty easy, and if you have a grasp on how they should look and feel, you’ll get something tasty in the end. Let’s get to 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!
2020, Dough-Eyed
Design by Themeshift.
