High Altitude Bakes

Every Single Cookie Recipe

Chef Megan Joy — Sun, 18 Dec 2016 02:53:35 +0000

With Christmas right around the corner I’m sure many of you are busy baking holiday treats. Here is a list of every single cookie/bar cookie recipe we’ve posted on here, so you can search from one easy place.

A quick side note- we also have two e-books available for purchase as well, under the “Cookbooks” tab. These too are compilations of high altitude adjusted holiday and cookie recipes:

–The 2012 Holiday Cookbook. More details can be read here.

–The 2013 Cookie Cookbook. More details for this book can be read here. There are some cookie recipes not posted that are featured in this book.

Happy baking!

French Macarons

Butter Shortbread Cookies

Chocolate Bourbon Brownies

Mesquite Graham Crackers

Quinoa Oat Cookies

Greek Holiday Twists

Chewy Walnut Treasure Cookies

Nutmeg Meltaways

Thick Chocolate Chip Cookies

Pumpkin Crumb Bars

Black and White Cookies

Iced Sugar Cookies

Oatmeal Cookies with Dried Apricots, Candied Ginger, and Bittersweet Chocolate

Snickerdoodle Cookies

Orange Marmalade Cookies

Pumpkin Cheesecake Snickerdoodle Cookies

Pecan Sandies

Chocolate Stout Brownies

Neiman Marcus Cookies

Double Lemon Bars

Snowy Day Blondies

Pecan Buttercrunch (throwing this in the mix because it’s very fitting for this time of year!)

Chewy Chocolate Gingerbread Cookies

Date Pinwheel Cookies

Maple Pecan Butter Thins

Christmas Sugar Cut Out Cookies

Hot Chocolate Cookies

Cranberry Fudge Brownies

Key Lime Pie Sandwich Cookies

Peanut Butter and Milk Chocolate Chip Cookies

Blueberry Cake Bars

Oatmeal Chocolate Chip Peanut Butter Bars

Soft Frosted Sugar Cookies

Gingerbread Blondies

Split-Second Jammies Cookies

Crinkle Top Brownies

Super Quick Rolled Sugar Cookies

Matcha Meltaway Cookies

Wild Blueberry Oat Scones

Chef Megan Joy — Tue, 13 Dec 2016 04:46:19 +0000

A few months ago I checked out Standard Baking Co.’s Pastries cookbook from the library, and I loved it so much I ended up going out and buying the book myself.

The entire cookbook is a gem- beautiful photographs, cozy stories, and creative, but timeless recipes. I’ve been baking my way through it slowly and have enjoyed each recipe.

These scones may be a new favorite. They’re the kind of scone you wish every coffee shop carried. Tender and soft, not too sweet, and I adore the extra texture and heartiness they get from the oats (and I feel like I’m eating more than just a carb!).

The original recipe calls for fresh blueberries. I used dried wild blueberries I had on hand. Just about any fruit or dried fruit in its place would work well here.

Enjoy!

How to make this high altitude adjusted recipe:

Wild Blueberry Oat Scones

Adapted from Standard Baking Co.’s Pastries by Alison Pray and Tara Smith

Wild Blueberry Oat Scones

Recipe type: High Altitude Baking

Serves: 9

This recipe was adapted for 6,600 feet above sea level. To make at higher altitudes, reduce the baking soda and baking powder. To make at lower altitudes, increase the baking soda and baking powder.

Ingredients

2¼ cups all-purpose flour
¼ cup packed dark brown sugar
¾ tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into ½" cubes, chilled
¾ cup rolled oats, plus more for garnish
¾ cup fresh, frozen, or dried wild blueberries
1½ cups half-and-half
1 teaspoon vanilla extract
2 tablespoons sugar or raw sugar, for garnish

Instructions

Preheat your oven to 350 F
Line two baking sheets with parchment paper
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Break up any remaining lumps with your fingertips
Add the cubed butter and work it into the flour using a pastry cutter or your fingertips, until a few pea-sized chunks of butter remain
Add the oats and blueberries and toss everything together
Add half-and-half and vanilla gradually to the mixture, using a spatula and mixing just until the dough comes together. It will be very moist
Using a ½ cup measuring cup for each scone, loosely scoop the dough and drop it in mounds onto the prepared baking sheet. Alternately, on a lightly- floured surface, pat the dough into a skinny rectangle about 1.5" thick and cut into wedges.
Space the scones about 3" apart
Garnish the tops with the additional oats, then dust them with sugar
Bake for 25-30 minutes, or until they have golden brown ridges and feel firm in the center

This recipe was adapted for high altitude baking. To make at sea level, increase the flour to 2 1/2 cups, baking powder to 1 tablespoon + 1/4 teaspoon, and baking soda to 3/4 teaspoon. Baking times may vary slightly.

Matcha Meltaway Cookies

Chef Megan Joy — Sun, 11 Dec 2016 02:25:30 +0000

While it’s taste isn’t for everyone- bitter and grassy- matcha green tea is one of my very favorite flavors.

I was busy planning some late night Christmas cookie baking and was measuring for a family standby- Nutmeg Meltaways, when the idea to modify them into a matcha version came over me.

The pecans in our version got swapped out with almonds, and a touch of that vibrant and potent green tea powder was added to the dough. I still added a grating of nutmeg to the powdered sugar but it can certainly be left out as well.

If you’re a matcha fan, enjoy.

How to make this high altitude adjusted recipe:

Matcha Meltaways

Adapted from Taste of Home Magazine

Matcha Meltaways

Recipe type: High Altitude Baking

A matcha green tea version of the popular meltaway or wedding cookie style butter cookies.

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
½ cup sugar
½ teaspoon salt
2 tablespoons matcha green tea powder
1½ teaspoons vanilla extract
1¾ cup all purpose flour
¾ cup (3 oz) ground almonds
1 cup powdered sugar
½ tablespoon matcha green tea powder

Instructions

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Add the salt, matcha green tea powder, and vanilla.
Beat in the flour and ground almonds until a dough forms.
Wrap the dough in plastic and chill for 1-2 hours until firm enough to handle.
Preheat your oven to 350 F.
Roll the dough into 1" balls and place 2" apart on parchment-lined baking sheets.
Bake for about 13-15 minutes, or until the edges are just slightly golden brown.
Cool completely on wire racks.
Combine the powdered sugar and matcha green tea powder.
Roll each cookie in the powdered sugar mixture.
Makes about 2½ dozen cookies.

This recipe was adapted for high altitude baking. To make at sea level, increase the all-purpose flour to a scant 2 cups. Baking times may vary slightly.

Super Quick Rolled Sugar Cookies

Chef Megan Joy — Thu, 08 Dec 2016 04:33:33 +0000

My husband adores the type of sugar cookies that are rolled out, cut out, baked, iced, and then covered in sprinkles. There’s nothing wrong with this except that this process can take awhile- not including chilling the dough.

For those of you short on time I’ve discovered a new recipe that shortcuts several of these steps. The dough can be rolled out right from the mixer. While your oven preheats, stick the cookie sheets outside to chill (take advantage of the mountains in the winter).

I also have a fast method for icing cookies. When your cookies are cool, dip them face down in a small bowl of the icing, being sure to cover the whole cookie. Lift it back up, keeping it horizontal. Skim it across the edge of the bowl to remove any excess icing and lay face up on a cookie sheet to set (don’t forget to sprinkle!).

Cookie Icing Recipe

2 cups powdered sugar, sifted

1/4 cup milk

1 teaspoon vanilla extract

Whisk everything together. Tint with food coloring if desired.

If you’re seeking the longer sugar cookie method, here are some other posts:

Christmas Sugar Cut Out Cookies

Iced Sugar Cookies

Soft Frosted Sugar Cookies

How to make this high altitude adjusted recipe:

Super Quick Rolled Sugar Cookies

Adapted from the Layers of Happiness Blog

Super Quick Rolled Sugar Cookies

Recipe type: High Altitude

Serves: 30 cookies

Fast sugar cookie recipe adapted for 6,600 feet above sea level. If you live above this, reduce the baking powder. If you live below this, increase your baking powder.

Ingredients

1 cup unsalted butter, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
2½ cups all-purpose flour
¾ teaspoon + ⅛ teaspoon baking powder
½ teaspoon salt

Instructions

Preheat your oven to 350 F and line baking sheets with parchment paper
In a large bowl, beat butter and sugar until light and fluffy
Add egg, vanilla, and almond extract
Whisk together the flour, baking powder, and salt
Add the flour mixture until combined
If your dough is still dry, crumbly, and not coming together, this is probably because your flour is drier than normal at altitude. Whisk another egg and add it in small intervals until a dough forms. You may not need all of it.
Lay a piece of parchment paper on your counter as your work space
Flour parchment and dump dough onto the paper
Flour the top of the dough and your rolling pin, and gently roll out your dough to ⅓" thickness or whatever thickness desired- the thicker the cookies the softer they'll be
Cut out shapes and use a spatula to transfer to the prepared baking sheets, spaced about 1.5" apart
When one cookie sheet is full, refrigerate (or place outside) for 5-10 minutes
Bake the cookies for about 10 minutes, depending on their thickness, or until the edges are a light golden brown
Ice or decorate as desired

This recipe was adapted for high altitude baking. To make at sea level, increase flour to 3 cups and baking powder to 1 1/2 teaspoons. Baking times may vary slightly.

Taking things to the next level with Craftsy

Chef Megan Joy — Wed, 07 Dec 2016 08:10:56 +0000

Earlier this summer, I spent a week in Denver filming my cake decorating class for Craftsy. While I was there, I quickly learned how rapidly their company is growing, and how frequently they are adding new classes (very often!).

I first started using Craftsy a few years ago when I wanted to learn new cake techniques. The platform is very easy- after purchasing your class you immediately have instant access to your lessons. You can also contact your instructor with questions, any time. The entire class can be viewed at your own pace.

Craftsy isn’t just for cake decorating. They also have classes on sewing, quilting, knitting, cooking, baking, art, and more.

Heading into the holidays, this could be a fun way to learn something new or hone your skills to the next level. It’s also quite helpful for us mountain living folks who aren’t always that close to a community college or craft group.

Enjoy!

Happy Thanksgiving!

Chef Megan Joy — Thu, 24 Nov 2016 08:08:39 +0000

Wishing all of you a very happy Thanksgiving from High Altitude Bakes!

If you need any last minute menu ideas, here are some tried and true high altitude favorites (several of these will make an appearance at our own table):

My Favorite Honey-Glazed Dinner Rolls

Mountain Cornbread

Chocolate Pecan Pie

Rosemary Olive Knots

Cheese-Centered Mini Cornbreads

Apple Breton Pie

Praline Pumpkin Cheesecake

Cheesy Biscuits

Cranberry Pear Tart

Pumpkin Cake Roll

Happy baking!

No-Knead Seeded Morning Bread

Chef Megan Joy — Wed, 23 Nov 2016 06:06:19 +0000

This is the time of year I love being in the kitchen the most. On some days, I feel like I am cooking or baking not just for the enjoyment of it, but to actually warm up as well! We’ve had a pretty mild autumn but recently the very late snow has started to make a presence. The temperatures are dropping and it’s coming.

For the past week, we’ve been making and happily eating various recipes out of Donna Hay’s new cookbook, Life in Balance. It’s full of gorgeous photographs and fresh, healthy recipes. I am always on the hunt for ways to change up my morning breakfast routine, so the seeded morning bread was the first recipe to try.

No-knead breads are great to have on hand when you can plan ahead. The night before, mix your ingredients and forget about them- there is no kneading necessary. The following morning, you’ll have slowly risen dough that you simply plop in a hot cast iron pot and bake.

This particular recipe is full of whole grain spelt flour (it tastes comparable to whole wheat flour) and seeds for a hearty texture and soft, slightly chewy crumb. We enjoy thick slices warmed and slathered with fresh ricotta and a drizzle of olive oil, salt, and pepper.

A few high altitude bread tricks are in play here:

The water/liquid was slightly increased to account for drier flour and other ingredients
The yeast was slightly decreased to slow down the rapid rise that most yeast breads are susceptible to at altitude
The dough is given two hours at room temperature to kick off the rise. However, if this recipe’s dough were left out overnight at room temperature, it’d likely over-proof and spill out of its bowl. We solve this by putting it in the refrigerator to slow everything down so it’s where we need it to be come bake time. The rise contributes a great deal to each loaf- including flavor- so slowing things down can be very good- and tasty!

How to make this high altitude adjusted recipe:

No-Knead Seeded Morning Bread

Adapted from Life in Balance by Donna Hay

Adjusted for all elevations about sea level

5.0 from 3 reviews

No-Knead Seeded Morning Bread

Recipe type: High Altitude Baking

Serves: 1 large loaf

Hearty but soft crumbed no-knead bread

Ingredients

3¾ cups water
¾ teaspoon dry yeast
1 tablespoon maple syrup
3 teaspoons salt
6 cups (780 g) white spelt flour or whole wheat flour
½ cup flax seeds
½ cup sunflower seeds

Instructions

Place water, maple syrup, yeast, and salt in a large bowl and mix to combine
Add the flour, flax seeds, and sunflower seeds and mix until a sticky dough forms. It will be very loose and gooey.
Place the dough in a clean bowl dusted with flour and cover with plastic wrap. Let the dough sit at room temperature for 2 hours
After 2 hours, move the dough to your refrigerator and let rise 8 hours or overnight
Preheat your oven to 425 F
Heat a large heavy-based cast iron pot and lid in the oven for 30 minutes or until very hot
Meanwhile, fold the sides of the dough towards the center of the bowl so it forms a ball shape
Carefully remove the pot from the oven and dust with flour
Slide the dough into the hot pan, and dust the top lightly with flour, if desired
Using kitchen scissors, cut the top of the loaf with four "x" marks
Cover with the lid and bake for 40-45 minutes
Reduce the over temperature to 400 F and remove the lid
Bake, uncovered, for a further 20-30 minutes or until the bread sounds hollow when tapped and has a good dark golden brown color
Carefully tip the hot bread from the pan onto a cooling rack and serve warm

To make this bread at sea level, decrease the water to 3 1/2 cups and increase the yeast to 1 teaspoon. Baking times may vary slightly.

Pumpkin Cream Scones

Chef Megan Joy — Sun, 18 Sep 2016 07:19:39 +0000

The last few days there has been a significant ‘crisp’ to the air. On Friday, we drove down by Aspen for a little family day.

It was amazing. I’ve had a cold and cough the last two weeks, and I’ve been stuck in the house feeling lousy. The aspens are beginning to turn their brilliant yellow gold, though there is still a lot of green. Each year can be a little different.

We drove to the end of Castle Creek Road, which in itself is an incredibly scenic drive. Dramatic peaks flank either side of the road, lined with extensive aspen groves. A braided creek flows through the valley, exposing wide beds of smooth stones.

After our outdoor adventure, we went into town for a bite at Meat and Cheese, which is a super cute restaurant and shop. Cheeses, cured meats, all the delicious things you want to eat cheese and cured meat with, plus a farmhouse style menu with touches of Asian-inspired cuisine. Right up our alley!

The day ended with a brief baking session in the kitchen making these pumpkin cream scones. Cream scones are one of my favorite ways to make scones. This recipe also has a little butter blended into the dough, so you get some of that flakiness too.

These are not over the top sweet, so if you want something closer to a pumpkin muffin, increase your brown sugar a tablespoon or two. Try them this way first though- the subtle sweetness and rounded spice flavors are a nice way to start the day.

Happy baking!

High Altitude Adjusted Pumpkin Cream Scones

Adapted from Standard Baking Co. Pastries by Alison Pray and Tara Smith

This recipe was adapted for 6,500-7,000 feet. For Vail/higher elevations 8,000+: Reduce your baking powder to 1/2 tablespoon + 1/4 teaspoon.

5.0 from 1 reviews

Pumpkin Cream Scones

Recipe type: High Altitude

Serves: 12 Scones

Tender, spiced pumpkin cream scones adjusted for high altitude baking 6,500-7,000 feet above sea level.

Ingredients

2¼ cups all-purpose flour
¼ cup dark brown sugar
¾ tablespoon + ¼ teaspoon baking powder
½ teaspoon salt
1¾ teaspoons ground cinnamon
1¼ teaspoons ground ginger
1¼ teaspoons ground nutmeg
1 teaspoon ground allspice or cloves
½ cup plus 2 tablespoons (1¼ sticks) unsalted butter, cut into ½ inch cubes, chilled)
1 egg
1 cup pumpkin puree
⅓ cup half and half
2 tablespoons molasses
Topping:
⅓ cup sugar
⅛ teaspoon ground cinnamon
⅓ cup pumpkin seeds

Instructions

Preheat your oven to 375 F. Line a baking sheet with parchment.
For topping, combine sugar and cinnamon and set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and spices.
Add the cubed butter and use your fingertips to work it into the flour mixture until a few pea-size chunks of butter remain.
In a separate bowl, whisk together the egg, pumpkin puree, half and half, and molasses.
Pour the egg mixture over the dry ingredients and fold everything together until the dry ingredients are evenly moistened. You don't want to over mix or the scones will be tough.
With an ice cream scoop, drop golf ball-size mounds on your prepared baking sheet, about 2 inches apart.
Top each scone with pumpkin seeds and a generous dusting of the cinnamon sugar.
Bake for about 20-25 minutes or until the scones are golden brown along the edges.

Notes: To make these scones at sea level, increase your flour to 2 1/2 cups and increase baking powder to 1 tablespoon plus 1/2 teaspoon. Baking times may vary slightly.

Everything Pumpkin

Chef Megan Joy — Thu, 08 Sep 2016 05:38:11 +0000

Just when I thought I wasn’t ready for summer to end, cooler mountain air moved in and I’ve succumbed. I’ve found myself craving warmer flavors and lots of spice. Are you?

This is a beautiful time of year in the mountains. Scrub brush turns vibrant reds, purples, and yellows. The grasses are wheat colored and seeded. And the aspens are getting their first whispers of gold- it starts in a small cluster of leaves that eventually spreads throughout the whole tree.

My only harp is that this season never seems long enough. Thankfully we have plenty of pine tree varieties to give the mountains some color all winter.

For those of you itching to start your fall baking, I’ve compiled my pumpkin recipes here:

Pumpkin Crumb Bars

Pumpkin Crumble Muffins

Jam-Swirled Sweet Potato Bread (Sub Pumpkin)

Praline Pumpkin Cheesecake

Pumpkin Cheesecake Snickerdoodle Cookies

Pumpkin Cake Roll

What other fall flavors do you crave? Are there any high altitude adjusted recipes you’d like to see?

Happy baking!

The Crinkle Top Brownies You’ve Always Wanted

Chef Megan Joy — Tue, 01 Mar 2016 07:33:26 +0000

Hooray, it’s March! I always love this time of year as there really is a big shift in season from winter to spring. Granted, we’ll still get snow and cool weather, but there are a lot more mild days and sunshine.

To kick things off, I’ve been meaning to share this recipe for awhile. Our family loves brownies, as you can probably see from the various brownie posts on here.

The beautiful thing about brownies is that they are so different- some recipes are quite rich, others chewy, we can put toppings on them, or add texture to them. Growing up, we ate a lot of those boxed mix brownies in school. What I always loved about them was their crinkly, shiny top crust. So I was thrilled to find a recipe that recreates this. They’re undeniable!

How to make this high altitude adjusted recipe:

Crinkle Top Brownies

Adapted from King Arthur Flour

4.8 from 4 reviews

Crinkle Top Brownies

Recipe type: High altitude baking

This recipe has been adjusted for 6,600 feet. To make this recipe at Vail's altitude, ~8,000 feet, use ½ teaspoon baking powder.

Ingredients

4 eggs
1¼ cups good quality cocoa powder
1 teaspoon salt
¾ teaspoon baking powder
1 teaspoon espresso powder or 2-3 tablespoons strong brewed coffee
½ tablespoon vanilla extract
1 cup (2 sticks) unsalted butter
2¼ cups sugar
1½ cups all-purpose flour
2 cups chocolate chips

Instructions

Preheat your oven to 350 F.
Lightly grease a 9 x 13" baking pan.
In a large bowl, combine the eggs, cocoa powder, salt, baking powder, espresso powder/coffee, and vanilla extract. It will be thick. Have faith.
In a saucepan set over low heat, mix the butter and sugar, stirring until melted.
Continue to heat the mixture until it is hot- about 110-120 F, but not bubbling. It will be shiny- dissolving the sugar is key to that crinkly crust.
Add the hot butter and sugar mixture to the cocoa powder mixture and stir until smooth.
Add the flour and chocolate chips, stirring until smooth.
Pour the batter into the prepared pan.
Bake the brownies for about 30 minutes. The brownies are done when they feel set on the edges and the center looks moist but not uncooked.

Note: This recipe has been adjusted for high altitude baking. To make at sea level, increase the baking powder to 2 teaspoons. Baking times may vary slightly.