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!
Hey guys! I’ve got an easy little pie for you all just in time for Easter, or for any time really! If you’ve ever had a French Silk Pie, this is kind of like that, but coffee flavored instead of chocolate!
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!
Pumpkin pie or pecan pie? Why not both guys, I’m here to give it to you this year. This is a rich, creamy pumpkin pie topped with a sweet, crunchy, pecan pie layer. It’s the best of both worlds, and it’s everything you want in a fall pie. Make it for the holidays, make for a Saturday night.
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!
We’re doin it all today guys. Chocolate, check. Caramel, check. Apples, check. Easy pie, CHECK. I haven’t made a galette in a long time, and now I’m just not sure why. Plus, let’s just throw everything delicious right in, okay? Okay.
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!
It was a flippin’ Monday this week guys. But it’s over now, so we can move onto better weekdays filled with fresh fruit and lemon biscuits and cobbler and just general relief from the Mondays. Onto the cobbler, folks!
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 been a while since I’ve done a good summer pie, and I’m ready to fix that. Today it’s lemon raspberry, and it’s a perfect summer treat. If you like key lime pie, this is totally going to be your thing.
This pie is super simple, same as most key lime pie recipes, and it’s also really refreshing. It starts with the crust, which you can definitely do with graham crackers if you prefer, but I’m using vanilla wafer cookies. I just think they add that vanilla flavor that helps to mellow out the tart filling.
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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