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 [...]

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 Print Matcha Meltaways Recipe type: High Altitude Baking   A matcha green [...]

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 [...]

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 [...]

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!    

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 [...]

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 [...]

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 [...]

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 [...]