Hey!
Happy Friday everyone! Today I’m announcing the winners of the recent giveaway with Rodelle Vanilla and Breckenridge Distillery! TBH, I’m so jealous I don’t get to keep all this stuff for myself- it’s all really cool.
The responses were fantastic, and it was so great to hear from everyone!! So, our two winners of Rodelle goodies are Sally W. & Manda and the two winners of the Breckenridge Distillery swag are Ginger & Jeffrey! Look for me reaching out guys!!
Onto the granola! Granola is like. Silly-easy to make you guys. It’s so yummy, and like really customizable. Because I don’t know about you, but it feels like every time I buy a new type of granola, I always wish it were just slightly different. Make it how you want it guys.
You want to stick with generally the same amounts of wet to dry ingredients when you customize. You’ll want to be sure to keep the egg white and oil in tact in this recipe as well- they offer important components. The egg white will help bind things and create a crispy end result, and the oil is another binder in the mix. You can sub butter for oil though!
So I’ve added a little bit of cocoa powder here, as well as maple syrup. The flavors are my kind of treat, and my husband and I just snacked on this bag all week long- it’s so good!
I’ve got to keep things short today guys- it’s about to be a busy weekend! I hope you love the recipe, it’s so easy and really tasty!
Preheat your oven to 300 degrees, and have a large clean sheet pan ready to go, preferably with edges.
In a large bowl, stir together the oats, pecans, brown sugar, cinnamon, cocoa powder, and salt. In a medium bowl, whisk together the oil, maple syrup, egg white, and vanilla extract. Pour the wet ingredients into the dry, and stir until completely coated. This might take a few minutes, but take your time- you really want everything well coated.
Spread the mixture evenly in your sheet pan. Bake for 30 minutes, stirring once during baking. Cool completely in the pan, and then break up to desired size, and store in an air-tight container. Enjoy!
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 first snow if you’re here in Denver! Actually it might have already done a light snow a few days ago, but this is the first like. Snowy day so. HAPPY FIRST SNOW!
I know I like JUST posted another crumb cake recipe, but since it’s all cold out, it just feels right to do this. Let’s break it down.
So traditional crumb cake is vanilla cake topped with a brown sugar and cinnamon crumb. This is just a simple twist- I’m adding spices to the cake portion to make for a warm, spicy, very fall tasting cake. We’re still topping it off with big crumbs stuffed with cinnamon and sugar, and when you bring them together you get something that is just too perfect for a day like today.
I baked mine in a braiser-style dutch oven. You can make yours in one those too, or in a traditional 6 quart dutch oven. Or in cast-iron skillet, though I’ve done it that way. I think it would work well though!
I’ve been poking around the interwebs looking for the origin of crumb cake, and it seems to be originally German. Traditionally it was made with a yeast dough, instead of a cake batter base, so that might be something I dive into on a day where I’m feeling adventurous.
I’m so excited for winter. I really love winter here in Colorado, so this first snow is legit making me smile. It’s the holiday seeeaaasssonnn guys! I may or may not already be doing some Christmas shopping and planning. I’m aware it’s October haha. It just feels like the holidays are so fleeting, and I really like to stretch em out as much as possible. Oops.
And anyways, it’s not as though I bake any less any other time of the year, but fall and winter are like. THE baking seasons. Everyone wants to make baked goods, everyone wants to eat baked goods, everyone wants their homes to smell like baked goods.
So here we are. This will make your house smell bonkers delicious, plus then you get to freakin eat it guys!
Preheat the oven to 350 degrees, and grease your dutch oven. Set aside.
In a medium bowl, whisk together the cake flour, cinnamon, allspice, nutmeg, baking soda, and salt. Set aside.
In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and vanilla until combined. Add in the flour mixture and buttermilk alternating in several additions, starting and ending with the flour mixture. The batter will be thick. Spread evenly in your prepared pan.
In a medium bowl, stir together all the ingredients with a fork. Mash together as needed to get the butter evenly distributed, and to create large crumbs. Sprinkle evenly over the cake batter. Bake for 40-45 minutes, or until a cake tester comes out clean. Enjoy!
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 can’t believe it as I’m writing this, but Sugar High comes out in just a couple of days! I feel like it’s been forever since I sent in my final recipes and images, and even since I saw the first copy of the book. I’m really proud of what we put together, and I can’t wait for everyone to see it! Here’s a little trailer I put together-
And in other news, today we’ve got funfetti crumb cake because why the heck not? Why shouldn’t we throw sprinkles all over the place I mean, we’re making dessert, right?
This is kind of my riff on the famous Momofuko cake, and I actually use a variation of their crumb recipe, which you can find at the link above. The cake looks amazing, but also like a few too many steps for me on any given day these days.
So today we’re making the crumb, and piling it high on top of my own funfetti cake recipe to make something truly delicious.
This crumb is substantial and has an amazing flavor you guys. Because it’s a bit heavy, we’re baking the cake for a few minutes on it’s own to keep things from getting too dense. What you’re left with is a fluffy funfetti cake topped with this crunchy, beautiful crumb and it’s great. Great with coffee, great as a lunch-dessert, great as a midnight snack.
So, here we are. Let’s get baking you guys, it’s the weekend after all. Enjoy it, I promise it’ll bring a smile to your face (and the faces of anyone who gets to eat it!)
Preheat the oven to 350 degrees. Grease an 8 inch round cake pan and line the bottom with parchment paper. Set aside.
In a large bowl, beat together the butter, sugar, and sour cream until smooth. Beat in the eggs and clear vanilla until combined. Add in the flour, baking powder, salt, and sprinkles, and beat until combined and smooth. The batter will be thick.
Spread the batter into your prepared baking pan and bake for 12 minutes. While baking, make the crumb.
In a medium bowl, stir together all the ingredients with a fork. If your crumb isn't quite coming together, add a teaspoon of water at a time until you can form large crumbs with your fork.
After the cake has baked for 12 minutes, evenly and gently sprinkle the crumbs over the top of the partially baked cake. Return to the oven for another 20-22 minutes, or until a cake tester comes out clean. Cool and enjoy!
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!
We’re all having a super pleasant Wednesday today, right? Let’s make it even better.
Today I’m sharing another simple, classic recipe with you guys- this time we’re on scones. This is a really easy base recipe for scones, and I’m throwing in vanilla for flavor.
As per usual, you can do a lot with this recipe. I’ve made it in several variations, and you can find some of those recipes here! You can flavor it with anything you’d like- one version I’ve yet to try is espresso with a maple glaze, I mean can you imagine?
So, we’re starting with your dry ingredients for this one- the process is really similar to biscuit making. You stir up flour, baking powder, baking soda, sugar, and salt in a large bowl, and then you cut in some very cold butter until the mixture is crumbly. Then, you’re adding in your wet ingredients- in this case it’s sour cream, cream, a dash of vinegar, an egg, and vanilla extract. Here’s about what it will look like:
Then, turn it out onto a floured surface, and knead in a little more flour as needed to make things less sticky, but don’t over-work it! Pat it into a circle that is about 1/2 inch-3/4 inch thick, and slice it up!
I like to brush the tops with a little extra cream and then sprinkle coarse sugar over the top for that perfect little crunch in the end. The sour cream makes these moist and tender, and really the perfect pastry to go with your morning coffee.
The best part? You don’t need any special tools, and you can make the whole batch in just a few minutes. In fact, I suggest you DO make it in just a couple minutes so you can keep things cold before they hit the oven.
Seriously though, basic scones are a delight. Now, I’ve never been to the UK, and I hear that their scones are incredible compared to those here in America, but these are pretty good if you ask me. Hope you enjoy and experiment with these!
Preheat your oven to 425 degrees, and line a baking sheet with parchment paper. Set aside.
In a large bowl, stir together the flour, baking powder, baking soda, sugar, and salt. Using a pastry blender or clean hands, cut the cold butter into your flour mixture until it has coarse crumbs of butter running throughout.
In a small bowl, whisk together the sour cream, heavy cream, vinegar, egg, and vanilla extract until combined. Pour the wet ingredients into the dry, and use a spatula to mix until a dough comes together. Turn your dough out onto a floured surface, and gently knead it until it just comes together, adding more flour if needed until the dough is not sticky, but still holds together. Pat the dough into a disc about 1/2-3/4 inch thick. Use a sharp knife to cut it like a pizza into 8 even scones.
Place your scones onto your prepared baking sheet spaced evenly. Brush the tops generously with cream, and sprinkle with the coarse sugar. Bake for 10-12 minutes, or until the scones are golden on top. Cool and enjoy!
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!
You read that right, I’m just calling it what it is today guys. We’re having cake for breakfast.
Don’t worry, it’s basically like a giant slice-able muffin baked in a loaf pan. It’s got SOME breakfast-y ingredients, plus it’s topped with coarse sugar for that yummy crunch on top.
Another thing I’m going to be honest with you guys about- I made this recipe super quickly in the roughly 20 minutes that my child was sleeping, and threw in a lot of random things that I happened to have in my pantry. BUT, the results are legit you guys, I love this cake.
I knew I wanted it to feel a bit more hearty than just a plain loaf cake, so I added a few things to achieve it. First, oats. I threw in some old fashioned oats, as well as some ground into a powder in a food processor. Oat flour is a great flavor booster, and it’s super easy. I also threw in some chopped hazelnuts and pecans. Listen, I had small amounts of each of them leftover in my pantry. It is what it is, and what it is is super tasty. Did that make sense at all?
Anyways, also chocolate chips because ya know. Chocolate. A heavy dollop of sour cream keeps this cake moist, and a dash of vanilla extract rounds out the flavor.
In the end, we end up with a loaf that really feels and tastes like a hearty breakfast muffin. But we don’t have to scoop out portions and use muffin liners here- instead we can just scoop it all into one pan, and slice off a piece to enjoy anytime. Easy- just how I like my breakfast cake.
This recipe came out of needing something fast, easy, and using up some random pantry items. But I truly love the results here, and I think you will too! Enjoy!
Preheat your oven to 350 degrees, and grease a 9 inch loaf pan. Set aside.
In a medium bowl, stir together the cake flour, baking powder, salt, oats, blended oats, nuts, and chocolate chips. Set aside.
In another medium bowl, beat together the butter and sugar until fluffy. Beat in the eggs, vanilla extract, and sour cream and beat until smooth. Slowly beat in the flour mixture until completely incorporated.
Pour the batter into your prepared pan and spread evenly. Sprinkle the coarse sugar over the top. Bake for 35-40 minutes, or until a cake tester comes out clean. Cool and enjoy!
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!
It’s time to figure out your Sunday breakfast, or maybe to figure out a quick and easy breakfast to take you through the week. OR, maybe you just have some almost-too-old bananas sitting on your counter and you need something to make with them. Whatever it is, here we are, together again.
I personally was at the last of those options a few weeks ago when I first made these muffins. I’m normally not nearly organized enough to be planning breakfast for an entire week, that’s for sure.
Anyways, onto the muffins. These are super easy to make, as all muffins should be, and the flavor you guys, trust me it’s on point. It’s a solid balance of chocolate and banana, and I like to throw mini chocolate chips in there just for fun too. Banana and chocolate are a pretty classic combo, and I’m 100% down for the party.
I’ve been into almond flour lately, and this is the perfect place to add some in. I’ve got just a half cup in the batch, but it gives it a bit more of a hearty texture, and brings these from cake-like to more muffin-like, which is what we want.
This makes a lot of mini muffins. Like a serious basket-o-muffins, to the tune of about 48 total. Two things to consider when deciding if you need 50ish muffins- one, are you the type of person to eat 6 in one sitting? I most definitely am. Two, are you sharing, because then it’s totally reasonable. Really.
And anyways, if you feel like you don’t need that many, you can cut the recipe in half, or you can make 24ish full-size muffins as well. If you’re making full-size, just keep in mind that you’ll need to bake them for longer!
Alright, here’s the recipe, get on it. I’ll just be over here contemplating whether or not sleep is ever happening for me again in adult life. (Did I mention I have a newborn baby hangin out in my house lately?)
Preheat your oven to 375 degrees, and line a mini muffin pan with liners. Set aside.
In a medium bowl, stir together the flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Reserve about 1 tablespoon of this flour mixture. Set aside.
In a large bowl, beat together the bitter and sugar until fluffy. Add in the eggs, vanilla extract, and mashed banana, and beat until combined.
Add the flour mixture and the buttermilk into the butter mixture in parts, alternating, starting and ending with the flour mixture. Beat until completely combined. Toss the chocolate chips with the reserved flour mixture, and fold into the batter.
Scoop the batter into your prepared muffin tins. If you don't have multiple pans, you'll be baking in a few batches here. Bake for 10-12 minutes, or until a cake tester comes out clean. Cool and enjoy!
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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