November 2012

This Thanksgiving I was really missing my mom’s pecan pie. She usually makes it the night before, and sometimes we sneak a sliver before bed. If not, we definitely break into it in the morning. I love having pie for breakfast. My first winter out here I had to bake mini pecan tartlets for a banquet event. I even used a ‘high altitude recipe’ from a very popular high altitude cookbook. They bubbled out over their crusts and tasted nothing like pecan pie should- hard and chewy- rather than soft and gooey. After that I kind of dismissed pecan pie baking at altitude. I was under the impression that it was impossible from my first-hand attempts, as well as what I had read on the Internet. A week or two [...]

Hostess may be closing its doors, but Megan Joy Confections is not! This upcoming weekend, on November 24th, is Small Business Saturday, founded by American Express. Small Business Saturday always falls between Black Friday and Cyber Monday. It’s main purpose is to support small businesses across the country- either by helping business owners get the most out of the day or by directing consumers on where to go to support local businesses in their community. In honor of Small Business Saturday, Yeti’s Grind Coffeehouse and I will be teaming up to promote both of our own small businesses. We figured with all of the attention that Hostess is receiving right now, people have Twinkies on their brains. And the best way to enjoy a Twinkie (or Ho-Ho, or Ding Dong) [...]

One would think that it’d be relatively easy to bake America’s favorite cookie at high altitude. False. Cookies are one baked good that continuously challenge me up here. They are so darn finicky. My typical cookie outcome results in really flat, crunchy cookies. Great if you like that style, but…not cool when you’re craving a chewy, thick chocolate chip cookie. Or when you have a client who wants them for her upcoming wedding. So I hunkered down in the kitchen for a few days. I suppose that is why I am in this profession. I possess an abnormal amount of patience and a good deal of stubbornness. I mean, come on, I am a chef. It’s my job to be able to master this (that’s what I tell myself for [...]

This last month has been a hectic frenzy of baking for me. Lots of birthdays, special occasions, and my latest little project- a holiday baking cookbook featuring exclusively high altitude adjusted recipes. It will include all of the treats we love to eat and bake this time of year: red velvet cake, spicy peanut brittle, cinnamon rolls, cut-out sugar cookies, cheesecake, creme brulee, biscotti…the list goes on. I’m hoping to have it completed by mid-November (just in time for Thanksgiving!). The best part about it is that it will be downloadable, meaning you will have instant access. I will be sure to keep all of you who are interested updated on it’s official launch. For the most up to date news, be sure to subscribe to my email list. In [...]

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