December 2015

I have to travel down to Aspen a lot for work, and usually when I am down that way, I like to stop at Whole Foods and load up on a few things our local grocery doesn’t carry. If I wander through the bakery section, and notice their ‘jammies’ cookies, I usually can’t resist. The “jammie” consists of two butter cookies that are sandwiched together with a thin layer of jam. They’re usually apricot, which is my favorite. There’s just something about the delicate buttery flavor and  crunchy texture melding with the sweet jam.  Now that’s a cookie I could eat for days. It inspired me to recreate it for my own home eating and voila- I found this gem of a recipe. What immediately appealed to me was how [...]

Since we’ve updated our website format, there are still a few bugs we’re trying to fix. One of them is that not all recipes display correctly. Since I understand how frustrating that can be, I’ll be organizing various posted based on recipe subject to assist you during this busy time of year. In addition to these recipes, be sure to check out our “Cookbooks” tab for many more high altitude recipes. These are downloadable ebooks, allowing for instant access and dozens of recipes at your fingertips. 2012 Holiday Cookbook: A mixture of holiday baking recipes that include: Eggnog Creme Brulee Rice Pudding with Port-Glazed Figs Hot Chocolate Torte Spicy Peanut Brittle Red Velvet Cake with Pecan Custard Cream Pumpkin Bread with Rum-Soaked Cherries White Chocolate Orange Biscotti Cut-Out Sugar Cookies [...]

I was going to make these last week, then sadly realized I didn’t have enough molasses. Pantry restocked, I tried these again yesterday for the win. Gingerbread: Timeless Recipes for Cakes, Cookies, Desserts, Ice Cream, and More author Jennifer Lindner McGlinn pulled me in with this: “Lightly cracked on top and chestnut brown in color, they are just on the brink of gooey in the center when they come out of the oven. Once cooled, the blondies cut easily into super-moist squares that are gently spiced and rich with caramel and butterscotch flavors.” Mmm. The squares are indeed rich in everything molasses and would make a great cookie exchange item. Cut into small pieces as a little goes a long way. I decided to add chocolate chips and dried cranberries to ours as [...]

I’ve returned! I know it’s been a rather long absence, but let me explain… In March of this year, we moved down valley to Eagle. Amid the hustle and lack of organization that comes from a short notice move, I lost my digital camera, and have yet to find it. Right after the move came a huge scramble to finish my commercial kitchen in time for wedding season. This was a very stressful time of finding the right space, modifying it to comply with local health department codes, ordering equipment, coordinating deliveries, and inspections. If you’ve ever opened or worked in a restaurant or food establishment prior to opening, you know what I’m talking about, and the work that comes with it. The kitchen was finished just in time for my first [...]

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