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!
Hey guys! Today I’m shifting gears a little bit into project-bakes. I know a lot of us are baking more because we have more time, and it’s the perfect time to work on some bigger, interesting, rewarding baking projects. I’m starting today with a Shortcut Puff Pastry, and it’s also often known as a rough-puff pastry. To be honest, I think it’s better than what you can buy in stores, and every bit as flakey and buttery.
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!
Hey guys! Do you ever have a ton of leftover egg whites laying around? Same, and I’m here with the PERFECT solution to that not-so-terrible-problem today. We’re making them special with a bit of strawberry flavor and dark chocolate dipping, and there are no regrets here you guys.
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! Today I’m giving you a recipe to indulge in the cold weather happening right now. When I was a kid, there was a little bakery near our house, and they sold single servings of chocolate mousse in little plastic deli containers and the day that I have been trying to recreate that for years. While I’m not sure if this one is QUITE as good, it’s a solid second to what I remember!
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! Today I’m sharing a recipe I was really nervous to make! I was so sure that a Dutch Baby would be super hard at high-altitude, but it actually works extremely well. PLUS, I’ve got some exciting news to share today with you guys!
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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