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  • Isabella 15 Jul, 2012

    Hey, I just met your friend Christopher Jones in Budapest. And we were talking about dessert. And he told me to subscribe to your blog. But you should put more pictures of mountains on your blog (he told me to say that).

    Reply
  • Ruth 5 Aug, 2012

    Thank you for your website, I am a 550′ above sea level spending more time at 8300′ and learning how to adjust our favorite recipes to this wonderful new level. So far, my molasses cookies are adjusted, and one cake recipe (which, it turns out, didn’t need any adjustments at all!). I look forward to learning new recipes and techniques for baking at this higher elevation!

    Reply
  • Holly 8 Sep, 2012

    So happy to come across your blog. I’ve lived in Denver for 5 years and still struggle with the altitude. Can’t wait to read through your posts and then get to the kitchen to start baking!

    Reply
  • Shelley 2 Nov, 2012

    Good Morning Megan,
    I have just moved to Idaho where I’m at 6250 ft. This will be our first thanksgiving here and I’m nervous about baking a pumpkin pie. Do you have any tips?
    Thanks!

    Reply
    • Chef Megan Joy 2 Nov, 2012

      Hi Shelley- Your pie should be just fine. When making the pastry for the crust, you may need to use a little less flour and a little more water since things are drier at higher altitudes. I’ve been making pumpkin pie and tart fillings for a few years now with no adjustments and they come out as they should. Keep an eye on your pie while it’s baking since the baking times might vary a bit from your original recipe now that you’re not at sea level. Custards generally take longer to bake up here so I’d suggest your oven temperature to be 325-350 F- that way your crust won’t bake too quickly before your pumpkin custard has a chance to ‘set’. Good luck and happy baking!

      Reply
  • Kay Moody 21 Mar, 2013

    I have tried to register for your blog several times and haven’t been able to connect. Are you still blogging? I recently moved to AZ at 5000 and baking anything has been a challenge. So your blog could really help me.

    Thanks,
    ~K

    Reply
    • Chef Megan Joy 21 Mar, 2013

      Hi Kay, we’ve received your registration so everything went through.

      Reply
  • Ashley Mattox 29 Mar, 2013

    I love the chocolate stout cake recipe and am headed back to sea level soon. I would love to make it for family and friends at sea level. Do I need to make any adjustments to the recipe?

    Reply
  • ZCP 18 Apr, 2013

    Yum!

    Reply
  • Heather 27 May, 2013

    I just found your website and am excited to try some of your recipes. I’m a fellow pastry chef and recently moved to CO Springs (6600′) from sea level, so I feel like I’m having to relearn a lot of the basics because of the altitude. I think I’m going to start with your breads. Thanks for all the resources!

    Reply
    • Chef Megan Joy 30 May, 2013

      Welcome to high altitude baking Heather! It can be a little intimidating at first but just remember the basics- start with chemical leaveners and sugars. Happy baking 🙂

      Reply
  • Claudia Harkins 1 Aug, 2013

    Hi, I’m delighted to find both your sites. My problem is that I can’t seem to register. I’ve signed up as a subscriber, but when I try to follow comments I’m told that I have to be registered. Your other site doesn’t seen to have a place to register. This site does, but when I click it, there is nothing to fill out. Can I buy a vowel?? Many thanks from Cuenca, Ecuador!

    Reply
    • Chef Megan Joy 2 Aug, 2013

      Hi Claudia. Thanks for visiting HAB! The register option on HAB is for people who have purchased The HAB Holiday Cookbook. It’s a downloadable online cookbook that they can have instant access to anytime through the site. When you purchase a cookbook, you create a member ID and login (which is where the register option plays in). We’ve received your subscriber info to get email updates, so you are good to go. When you subscribe, updates will be sent to your email. You should have full access to everything else on the site regardless, unless of course you are trying to access The HAB Holiday Cookbook. Hope this helps.

      Reply
  • Mikael 28 Sep, 2013

    After almost 6 years of living in Aurora I’ve realized that high altitude adjustment really do make a difference. Love your recipes!!

    Reply
  • Reyna 13 Oct, 2013

    Hi There, Im sorry, I thought my comment got through. I made my moms Pound Cake as I have many times before I relocated here to Lone Tree, Colorado. The recipe is as follows:
    3cups flour, 2 cups sugar,4 eggs,1 cup buttermilk, 1tsp vanilla, 1tsp baking soda, 1 tsp baking powder,
    1tsp lemon or almond extract, 1tsp orange peel. Bake in 350* oven about 55min or til cake tester comes out clean. Makes 2 loaves.
    When I baked them here in Lone Tree, Co. they caved in.on 1 of them I sprinkles fine chopped walnuts,
    they sank to the bottom. Can you help me? thank you …

    Reply
  • Ann G Huskinson 16 Oct, 2013

    I am in Red River, NM, at about 87,000 feet. Last night I made a chocolate mousse pie with a meringue crust. Well, the mousse was great…the crust a disaster. I did what I usually do for this…2 egg whites, 1/8 tsp cream of tartar, pinch of salt and 1/2 cup sugar. Whipped egg whites, cream of tartar and salt till frothy, added sugar till I got firm peaks. Baked at 200 for a little over 1 1/2 hours. Looked great. Filled and chilled and when I cut into it, the bottom had dissolved and every smidgen was stuck to the pieplate. Help!!! Please!!!

    Reply
    • Chef Megan Joy 16 Oct, 2013

      Hi Ann,
      It sounds like this could be a number of things. 1) The meringue shell wasn’t baked long enough. They can take a really long time to completely bake at altitude, and sometimes you may think they are done but they really aren’t. To be safe I like to bake my meringues on a low oven heat (175-225) for several hours, turn off the oven, and then I let them dry in the oven overnight. 2) How long did you chill the pie for after filling it? Once a baked meringue goes into the refrigerator, it begins to soften and dissolve from the moisture, both in the fridge and in the filling. It’s best to eat meringue crust pies as soon as the filling has chilled, about 2 hours.

      Reply
      • Ann G Huskinson 16 Oct, 2013

        It probably chilled 3 to 4 hours…but, I’m betting it just didn’t get dry enough to start with. I’ve made them several times over the last 50 years…but always in the flatlands…and I’ll give it a longer, drier, bake time next time. Thanks for the sugestions!

        Reply
  • Ann G Huskinson 16 Oct, 2013

    Received your email…Is this where I’m supposed to answer you? If so, yes. You have my permission to answer my question. If this wasn’t the right place for confrmation, please let me know!

    Reply
  • Deb 20 Oct, 2013

    Hello! Have been following your website and things on pinterest. Have tried a few of your recipes and they have been GREAT! I moved from Iowa (around 1000ft). There we were able to make ooey-gooey cinnamon rolls. We do the same thing here (in Ft. Collins. about 5000 ft.) but they turn out dry, dry, dry. Any suggestions, or your recipe for cinnamon rolls? Really love your stuff! Thanks for the time you put in to share your creations with all of us!

    Reply
  • Jayne Morley 22 Oct, 2013

    WOW! I just stumbled onto your website today. Thank you for being such a generous soul in sharing your talents. I look forward to trying many of your recipes.

    Reply
  • Debbie 10 Nov, 2013

    Thank you thank you! We moved to Frisco CO from IL and my baking has been total disasters!

    Reply
  • Lydia 17 Feb, 2014

    We live in Bolivia. I’ve had a terrible time trying to adjust recipes for high altitude. I tried your CORN BREAD recipe and it was fabulous! I look forward to trying your other recipes. Thank you so very much!

    Reply
  • sandy 14 Apr, 2014

    Hola! We have recently moved to Cuenca, Ecuador at a height of 8400 feet. I would like to make my “famous” sticky buns for Easter. Any suggestions on this change in altitude ? more or less yeast? baking time? baking temperature? Or a sticky bun recipe that has been done at high altitude? Any help will be appreciated. My new neighborhood is exciting about my making these — first time to try Americano rolls. Thanks to all of you in advance. I know this site will be my favorite here in Cuenca!

    Reply
  • marylou miller 20 Jun, 2014

    Hi! Since you are a chef do you know where frozen passion fruit puree can be purchased around the Denver area? The cost of Online shipping is too high for me. Thanks for any info!

    Reply
    • Chef Megan Joy 21 Jun, 2014

      Hi Mary Lou, unfortunately I do not know of anywhere in the Denver area. Do you know any chefs or restaurant owners? They may be able to order some for you from their distributors and it will be less expensive since you won’t have to pay all the shipping yourself.

      Reply
  • Lynn 9 Jul, 2014

    Just moved to Ridgway, Colorado! My husband and I originally from Milwaukee, WI. Bought land on Log Hill Mesa, and build our dream home which just completed in June. I have always loved cooking and baking. I use to watch my mother cook and bake as a little girl.
    So here I am searching for a blog on High Altitude Baking, and found your blog. So excited to learn from you, and looking forward to receiving your newsletter.

    Cheers to baking,

    Reply
    • Chef Megan Joy 17 Jul, 2014

      Hi Lynn, we were just in Ridgway last week on our way back from Telluride. What a beautiful area of our state to build a home! Happy baking, please don’t hesitate to email me with any baking questions. It can be an adjustment for sure 🙂

      Reply
  • Alexi Alfieri 11 Nov, 2014

    I absolutely love your recipes! I live at 9,000 feet in Florissant, CO, and so far everything I have made from your website has been fantastic. The carrot cake muffins are heavenly, the key lime cookies pure deliciousness, and your brownie recipe five stars.
    Recently, I’ve had some trouble opening up recipes from past months–I get an error message every time. Any ideas?

    Reply
    • Chef Megan Joy 17 Nov, 2014

      Hi Alexi, thank you for the kind words! Yes unfortunately our hosting company switched ownership and subsequently created many problems. We have since switched and everything should be back to normal. Thank you for your patience!

      Reply
  • Deb 26 Nov, 2014

    Best whole wheat roll recipe I ever baked with, and I have been making whole wheat rolls in Denver for 40 years. Very pleased.

    Reply
  • Lillian Flaherty 15 Dec, 2014

    Merry Christmas To All You Christmas Bakers,
    I spent most of this afternoon looking for some high altitude cookie recipes. I’m very cautious about looking up web sites, but with my son’s overseeing we found your web site. First of all, we are native Iowans and also when I saw your reference to the “Taste Of Home”, I knew I had found the right place. My son and I have just moved to AZ, and I’m finding out about high altitude baking. I found the recipes that I was looking for EXCEPT one and perhaps you can help ;me to identify it more clearly. My Mother just called it “Overnight Refrigerator Cookies–nothing extraordinary as I only added walnuts and rolled into 2 logs and sliced them the next morning. I am 85 yrs old, but am blessed with being well enough to make our routine Christmas cookie. I made the Choc. Chip cookie and compared your recipe with the one I had used for 60+ years. They were very good and my next ones are the Date Pinwheels (my favorite). Thanks for the help.

    Reply
    • Chef Megan Joy 18 Dec, 2014

      Hi Lilian! I’m so glad you found some baking success with High Altitude Bakes. I know exactly the type of recipe you’re referring to- I’ll be posting a similar recipe later this week. I hope you have a great time doing your holiday baking in Arizona this year. Happy holidays!

      Reply
  • Nancie 2 Mar, 2015

    Chef Megan,

    Your high altitude Banana Bread recipe is a revelation and (now) the only one I use. I’ve lived in CO (currently Castle Rock, which is 6500) my whole life and baking has been the bane of my existence for most of it. I have a fresh Cranberry Orange (quick) Bread that needs modifying. It craters like the Grand Canyon – right down the middle. Any suggestions?

    Thank you (so much!) for sharing your expertise! Keep doing what you’re doing, Sister! 🙂

    Reply
    • Chef Megan Joy 2 Mar, 2015

      Hi Nancie, it sounds like you need to reduce the chemical leaveners in your quick bread recipe. These would be baking soda and baking powder. For you altitude, I suggest reducing the amount called for by 1/4-1/2 teaspoon. Happy baking!

      Reply
  • Pam Peterson 27 May, 2015

    Thank you for the great recipe for Irish Soda Bread. The best ever!

    Reply
  • Andy 17 Jul, 2015

    Agree with all you comments about living in the mountains. We currently live in Florida but just bought two acres in Pine Colorado…near Conifer. Plan to build soon. Thanx for making a difference in more ways than one. Sorry have no cooking questions.

    Reply
  • sonya smith 4 Aug, 2015

    Been searching for that high school cookie from the eighties this the one i got extra at school lunch.The snicker doodles that is.

    Reply
  • Beth 23 Nov, 2015

    Hi Megan,
    I love your site!I live in Eagle and love to bake. I made your pumpkin roll this weekend- it was a huge hit at home and work. Do you have a chocolate recipe- I’m thinking homemade ho-ho 🙂
    Thanks,
    Beth

    Reply
    • Chef Megan Joy 25 Nov, 2015

      Hi Beth! I too live in Eagle! Glad to hear the pumpkin roll was a success. I don’t have any chocolate ho-ho recipes at the time. If you wish to recreate your own I would suggest making a chocolate sponge cake/cake roll recipe (which shouldn’t need any adjustments if it only uses eggs as a leavening agent), then rolling it up horizontally with whipped cream or buttercream 🙂

      Reply
  • Lori Williams 2 Dec, 2015

    Megan, I lost my recipe for your sweet buns, the recipe has 2/3 cup sugar, but they are sandwich buns! It’s not on your website anymore. Could you email it to me? I’ll gladly pay you for it! Thanks, Lori

    Reply
  • Joy 7 Dec, 2015

    From N.Y. now in Denver. So happy to have found your site,haven’t baked in so long.

    Reply
  • Beth Kuntz 18 Dec, 2015

    HI Megan, I live here in Edwards and just stumbled on to this site. I’ve been trying to find a good NY style crumb coffee cake recipe to serve for Christmas breakfast. I’ve been experimenting this week and the trash can is eating better then we are LOL! 2 failures so far. Flat in the center and undercooked even with lots of extra time in the oven. Do you have any recipe you can share, or tips for revising the recipes?

    Reply
    • Chef Megan Joy 20 Dec, 2015

      Hi Beth, adjusting your chemical leaveners will greatly help this problem! At altitude, little air bubbles in the batter expand quicker than normal, and cause the cake to rise up before the structure underneath has developed enough to support- so the whole cake falls and is gooey and frustrating! The higher up in altitude we go, the more we need to reduce these leaveners- baking soda and baking powder. For our altitude, a good place to start is by reducing the leaveners by half. I have a great coffeecake recipe here– just omit the blueberries. Happy baking! http://highaltitudebakes.com/cakes/2012/03/15/blueberry-crumb-coffeecake/

      Reply
  • Cheri 1 Jan, 2016

    Your website is wonderful! I came across your site while searching for high altitude recipes. I love hearing about your Colorado adventures and seeing your beautiful pictures (scenery & food). Thank you for taking time from your busy schedule to share this information with others like myself are challenged with high altitude baking.

    Reply
  • Pattikthompson 10 Jan, 2016

    I’m looking for high altitude bread machine recipes. Can you help me?

    Reply
    • Chef Megan Joy 11 Jan, 2016

      Hi Patti, when baking yeast breads at high altitude, there are two things to keep in mind. 1. You may not need to full amount of yeast- try 1/4 teaspoon less. 2. Your bread may rise faster than it would at sea level. Some bread recipes of mine will rise in about half the normal time! You’ll likely want to select a setting that allows for a shorter rise time so it doesn’t over-proof.

      Reply
  • Linda 26 Feb, 2016

    Hi Megan
    I just moved from Florida (talk about flat) to San Miguel de Allende, Mexico (talk about not flat) I’m at about 6300′ above sea level and this is the first time in 50 years of baking that I ever had to concern myself with high altitude adjustments. I’m in dire need of a 2 layer carrot cake recipe with all adjustments made for this addled brain, as well as an incredible cream cheese frosting. Any help will be so greatly appreciated. Many thanks, Linda

    Reply
  • Febe 2 Apr, 2016

    Hello from Colorado Springs; one question again, chef i made the stout cake and i don’t know what i did wrong, i ended up with pieces of cake and no the whole cake. Anu ideas what went wrong ? Thank you so much …

    Reply
  • Lyn Albertson 12 Apr, 2016

    Looking for a recipe for…..

    HIGH ALTITUDE CHOCOLATE ANGELFOOD CAKE FROM A MIX.

    THANK YOU!

    Reply
  • Loren Bray 30 Sep, 2016

    Reading your story, and then seeing the picture of you fly fishing, made me cry. I’ve always enjoyed baking, and despite our selection of food allergies, have always considered myself a capable baker. Moving to Colorado Springs has been disastrous for my baking. It’s like I’ve never even seen an oven!! To add to that, after moving here, I discovered that I’m allergic to eggs…and hubby is intolerant of rice protein! (Not to mention….already allergic to soy and msg, gluten and dairy intolerant). So now….I have to relearn everything about baking..plus some new allergens. Today, I’m going to try to adapt your Pumpkin Crumble muffins,and maybe your Chocolate Bourbon Brownies. I really love brownies……

    Reply
  • Theresa Whicker 11 Oct, 2016

    I am seeking a shortbreak cookie recipe for the holidays. I’ve only lived in Colorado for a few years and was certain I got one from this site last year and the cookies turned out perfect.

    Reply
  • Chris 17 Oct, 2016

    So happy to find this site as I also struggle with baking at high altitude. I’ve just put my sugar cookies in the fridge to set up overnight, so we will see how well your recipe works here in Colorado Springs. I just want soft, lofty sugar cookies, not hockey pucks! lol I’ve been craving a pumpkin roll with the cooling temperatures, and your recipe looks awesome…the question is that I have a 2/3 sheet pan, and your recipe calls for a 1/2 sheet. I assume if I use my current pan that the cake will be thinner than whey. I also have a 9×13 cookie sheet. Will that make a cake too thick to roll? Help!

    Reply
    • Chef Megan Joy 23 Oct, 2016

      Hi Chris, I would go with the 9 x 13″ pan. You could use slightly less batter and save the extra for a smaller side project.

      Reply
  • Febe 26 Oct, 2016

    I love your page, your recipes are awesome here in Colorado Springs, everything is perfect. Thank you and please keep sharing …

    Reply
  • Lynnl 27 Oct, 2016

    Hi Megan, please help me!
    I am trying to make a Bundt cake that keeps on falling on me. The recipe calls for 3 cups of sugar, should I decrease it by 6 tablespoons? Six eggs should I increase it by an egg? 1/2 teaspoon baking powder should I change that to 1/8 teaspoon, 1 cup whole milk should I add 4 tablespoons more? Then additional liquids I have is 1 teaspoon vanilla 1/3 cup of lime juice? Should I add anything for those liquids? please help me

    Reply
    • Chef Megan Joy 11 Nov, 2016

      Hi Lynn, it’s hard to say without knowing your altitude. Based on the recipe, that is a lot of sugar! Reducing it will definitely help. Try 2 1/2 cups instead. Keep the eggs as is. The reason the cake is falling has a lot to do with your chemical leaveners (baking soda/powder).

      Reply
  • Tracy Welle 2 Nov, 2016

    I just moved from the Jersey Shore to the mountains of CO to the town of Red Cliff, Im at about 9,000 ft.I love to cook and bake and am having some trouble making it work up here !.Your Snickerdoodle cookies are amazing,I’m so glad I found you!

    Reply
    • Chef Megan Joy 11 Nov, 2016

      Hi Tracy, welcome to Colorado! Red Cliff is beautiful. For you altitude, you’ll want to use even less baking soda/baking powder in recipes for best results. Happy baking!

      Reply
  • Marishka 21 Nov, 2016

    Thank You for posting the Pumpkin Roll recipe! I am a Pennsylvania native and moved West 22 years ago by way of AZ, northern NV in the High Sierras and been in Colorado 3 years. My PA recipe just has never turned out quite right, especially the cake part, despite my attempting to adjust flour, baking temperature, time, etc. I am so happy I found You and your sight through Google search! Happy Thanksgiving!

    Reply
  • Linda 14 Dec, 2016

    I live at about 4900 high. how do I adjust the scone recipe to my altitude?

    Reply
    • Chef Megan Joy 14 Dec, 2016

      Hi Linda, which scone recipe do you need help with? For lower altitudes you’ll want to use slightly more of the chemical leaveners (baking soda and baking powder) listed than in my posted recipes.

      Reply
  • Dana 16 Dec, 2016

    Hi! My high altitude area isn’t as quite as beautiful as Vail, but it’s as high as Denver; it’s Kunming, China. I’m from Baltimore, MD. IF I’m ever in Vail, I’ll buy you a cupos Joe! Thank you for this site!!

    Reply
  • Gayle 5 Jan, 2017

    Thank you for your information! I am looking for a tip for pecan pies. When back in Austin, I baked a perfect pecan pie. Returning to CO @ 5200 ft elevation, the same recipe (4 eggs) had a liquid center. Do you have a tip?

    Reply
    • Chef Megan Joy 5 Jan, 2017

      Hi Gayle, it sounds to me like it may have needed a longer baking time. Baking at altitude can definitely affect the baking times of pies and other items. Next time you bake a pecan pie above sea level try reducing your oven temperature (to prevent it from browning too much) and bake for a longer duration. Happy baking!

      Reply
  • Michelle 11 Mar, 2017

    Hi Chef! I moved from Florida to Northwest Georgia where it’s just under a thousand feet altitude. I’ve noticed a couple of my staple item recipes are not working like they always have in the past. My banana nut bread which was amazing, one of my cake recipes, and my pancakes. The problem is that most of your comments show that the altitude is up around 8,000 feet. I’m getting ready to make my son’s homemade chocolate birthday cake and I’m worried that it’s not going to turn out. Do you have any advice? Thank you so much! Michelle 🙂

    Reply
    • Chef Megan Joy 11 Mar, 2017

      Hi Michelle, I think at under a thousand feet you wouldn’t have to adjust too much. Trying reducing your chemical leaveners so they’re just a scant amount under what was originally called for. Baking times may differ slightly as well- monitor your items as they bake in the oven and keep in mind they may take longer or shorter than you’re used to. The only way to conquer altitude issues is to keep experimenting! Good luck 🙂

      Reply
      • Michelle 11 Mar, 2017

        Thank you so much for your quick response. 🙂 Great tips and I’m so glad I found your website!

        Reply
  • LIsa Silverman 22 Mar, 2017

    I love your thick chocolate chip cookies. Does your banana bread recipe need the PB glaze to taste good or is it good enough on its own? I’m at 9000 feet so I love your site.
    Thanks.

    Reply
    • Chef Megan Joy 23 Mar, 2017

      Hi Lisa, thank you! The banana bread is also fantastic solo- the peanut butter glaze is just a little something extra 🙂

      Reply
  • Pat Schuler 28 Jun, 2017

    Megan, I am very pleased to find this site. I am at 8,500 feet in the Highlands of Ecuador. Think of it as cloud forest. Does it make any sense at all that our challenge is not that baked goods are dry or dry out too fast, but that they seem to be too moist?

    Your tips are the most helpful I’ve found on high altitude cooking. I’ll be combing the archived posts on your site and looking forward to receiving new ones.

    Reply

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