20 May, 2013

FAQ

Chef Megan Joy

Why Can’t I Get to “Cookbooks”?

You’ll need to purchase a copy first. Follow the prompts and you’ll be asked to create a username and password. You enter this at the “Login (for Cookbook you Bought)”

I Subscribed but I Cannot Login?

By subscribing, you’re asking for me to notify you whenever I post something new. The “Login” is for Cookbooks and other paid services.

34 comments… add one

layle 30 May, 2013

Do you have other cookbooks avail for sale?

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- Chef Megan Joy 30 May, 2013
  
  Layle- Right now I have The High Altitude Bakes Holiday Cookbook available under the “Cookbooks” tab. A breads cookbook is currently in the works and should be available soon.
  
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kate 14 Aug, 2013

is there anyway to preview the cookbook before buying it?

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- Chef Megan Joy 16 Aug, 2013
  
  Hi Kate,
  
  We’re not that advanced yet, but this post provides a list of all the recipes as well as a few photos from the e-book: http://highaltitudebakes.com/favorite-things/2012/12/17/the-high-altitude-bakes-holiday-cookbook-has-arrived/
  
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Sarah 13 Sep, 2013

Are you going to do a donut recipe? I’d love it if you did. thanks for all your expertise and inspiration.

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- Chef Megan Joy 17 Sep, 2013
  
  Hi Sarah- At some point I’d like to do a yeast doughnut, and I’ll be sure to post the recipe when I do. In the meantime, here is a recipe for a delicious cake doughnut: http://highaltitudebakes.com/uncategorized/2012/04/07/carrot-cake-doughnuts/
  
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Linda 27 Nov, 2013

Hi Chef Megan,
Can the dough for your honey wheat bread also be used for wheat rolls?
Linda

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- Chef Megan Joy 27 Nov, 2013
  
  Hi Linda, yes the dough can. After the first rise, roll the dough into balls, probably just a touch larger than the size of an unshelled walnut. Place them in a greased pan, either close together for pull-apart style pan rolls, or far apart for more crusty rolls, and let rise until almost doubled. Sometimes I like to place rising yeast bread products in my oven, which will be turned off, and I’ll put a shallow dish of hot water on the bottom of the oven. It creates a nice humid environment for the dough to rise in without the outsides drying out. Bake them at 350 F until they are fluffy and the bottoms are a light golden brown. Another great recipe is this one: http://highaltitudebakes.com/breads/2012/07/30/big-fluffy-buns/. Happy baking!
  
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Jill 10 Dec, 2013

I saw a recipe at Dashrecipes.com for Gingerbread Cake with Pears and Cinnamon Buttercream. I would love to see you adapt this one! It sounds so tasty. Pretty please? 🙂

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Lynn 17 Mar, 2014

Do you have any great pie recipes?

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- Chef Megan Joy 17 Mar, 2014
  
  Hi Lynn, I’ve featured Sour Cherry Slab Pie, Apple Breton Pie, Chocolate Pecan Pie, Peach Pie, and Lemon-Pineapple Meringue Pie.
  
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pamela mejia 27 Jan, 2015

hi there
i love your website and want to buy a book but i was wondering if you have the adjustments for 9350ft.. i live in ecuador
also i am going to make your mountain cornbread and i think the recipe is for colorado’s altitude so i believe i should decrease the baking soda by 1/4 tsp at my altitude.. am i right?
lastly do you have a baking book that is not just for holidays?

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- Chef Megan Joy 28 Jan, 2015
  
  Hi Pamela, looks like you’ve got it down! Currently I don’t have any cookbooks that are non-holiday related. Is there a particular recipe you are seeking?
  
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Jerri 16 Feb, 2015

I moved to Buena Vista, CO in June 2013 and am re-learning how to cook. My house sits at an altitude of 8800 ft. What kind of baking adjustments should I make for my altitude compared to Vail’s altitude?

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- Chef Megan Joy 18 Feb, 2015
  
  Hi Jerri, for your altitude, use just slightly less of the chemical leaveners called for in my recipes. Like 1/8 teaspoon kind of less. Happy baking!
  
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Ramee 17 Mar, 2015

Hello! I am a huge fan of your blog and love the updated website. I am having an issue if I try to browse cakes or any other categories, it only shows one page of recipes. I can find older recipes under the archives so I’m grateful the recipes are still available. Is there a way to browse under categories that I’m not seeing? Thank you for all that you do!

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- Vanessa 20 May, 2015
  
  I’m having the same problem
  
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  - Chef Megan Joy 22 May, 2015
    
    Hi Vanessa, I’m sorry to hear the site update obviously still has some bugs to work out! Thank you for bringing this to our attention. We’re working on it 🙂
    
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Kevin Hale 26 Aug, 2015

Hi Chef, I have a couple of questions and I was wondering how to become a member so that I might get your advice.
Thanks,
Kevin Hale

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Victoria Lyons 9 Dec, 2015

Megan, I’ve only just moved to Boulder, and I’ve been seeking high-elevation baking recipes. I have a wonderful pumpkin cream cheese muffin recipe that I developed at sea level (Cleveland, OH). If I were to send you the recipe, would you be able to rework it for high-elevation baking?

Thanks,

Victoria Lyons

Reply
- Chef Megan Joy 9 Dec, 2015
  
  Hi Victoria, I’d be happy to take a look at your recipe. Email me at megan@chefmeganjoy.com.
  
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JPKoslow 11 Jan, 2016

Hello Chef Megan. I found your site while on Pinterest and your recipes look fabulous. I have a request. A friend has a Super Bowl party every year and I have begun to provide desserts from the areas of each of the teams. In anticipation of the Broncos making it all the way this year, I need a dessert that represents Colorado. (not looking to have any additives legal there but not here in Fla.) Hoping you can help me out. Thanks- Go Broncos!

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Sarah Holmes 8 Sep, 2016

Hi Megan,

I have friend who has a favorite high altitude recipe from CO (pumpkin orange rolls). She’s now living in Texas and when she makes the recipe it is very dry. Do you have a recipe for pumpkin orange rolls I can use or can you tell me how to modify the recipe so it is more flavorful and fluffy in Houston, Texas? Thank you. Sarah

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- Chef Megan Joy 8 Sep, 2016
  
  Hi Sarah, I’d be happy to take a look at the recipe and see what’s different. You can email me at megan@chefmeganjoy.com.
  
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Sarah 1 Oct, 2016

Do you have a high altitude adjusted recipe for an irish whiskey cake? I have one I love- but at this altitude it tastes fine, but it falls apart when taken out of the pan.. even after I try several adjustments.

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- Chef Megan Joy 10 Oct, 2016
  
  Hi Sarah, I do not, but I’d be happy to take a look at your recipe and see if I can offer any suggestions. Please be sure to include your elevation too.
  
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Claire 2 Dec, 2016

Hi – I’m wondering if you can tell me around how much you would estimate your cups of all purpose and cake flour weigh. I’m planning on making your yellow cake recipe, and I usually use 5 ounces per cup of all purpose and 4 ounces per cup of cake flour. Does that sound close to you?
Thanks!

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- Chef Megan Joy 2 Dec, 2016
  
  Hi Claire, that sounds about right! Sometimes cake flour is a little closer to 4 1/4 oz. Happy baking 🙂
  
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Sarah 15 Dec, 2016

I purchased your two cookbooks several years ago and have never had trouble accessing them but today I can’t login to access them. I guess I have forgotten my login info- how can I retrieve it?
Thanks

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- Chef Megan Joy 15 Dec, 2016
  
  Hi Sarah, no problem, just click on the “Lost your Password” button beneath the sign-in.
  
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Sarah Breseke 16 Jul, 2017

Do you have a recipe for chocolate marble cheesecake brownies?

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- Chef Megan Joy 16 Jul, 2017
  
  Hi Sarah, I don’t have one listed on here, but I suggested using this recipe: https://highaltitudebakes.com/confections/2016/03/01/the-crinkle-top-brownies-youve-always-wanted/. To make your cheesecake swirl, combine 8 oz softened cream cheese, 1/3 cup sugar, 1 egg yolk, and 1/4 teaspoon of vanilla extract. Drop over the brownie batter and swirl, then bake. You may need to double the cheesecake batter if you like more.
  
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  - Sarah Breseke 16 Jul, 2017
    
    Great! I love your recipes. Thanks again.
    
    Reply
Maria Roberts 15 Aug, 2019

At what altitude are your recipes made? I live at 7000 feet in Utah. It would be helpful to know at what altitude you make your wonderful recipes, so I can make adjustments if necessary.

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