High Altitude Bakes is now one year old. Last year, on February 17th, we published our first post and I am so pleased with the progress the site has made.

Each month High Altitude Bakes continues to see new visitors, which is exciting and encouraging as there seems to be an under-served market when it comes to baking at altitude.

And of course, a big thank you to all of you who have been with us since day one.

Here are some highlights from the past year on High Altitude Bakes:

Quick breads that bake up fluffy and moist…Vanilla-Scented Butternut Squash Bread

The perfect classic birthday layer cake…Yellow Birthday Cake

Coffeecake studded with berries and crumb topping…Blueberry Crumb Coffeecake

Fudgy, decadent chocolate brownies…Chocolate Bourbon Brownies

Wholesome Honey Wheat Bread…Honey Wheat Bread

Tart, puckery pie with a fluffy toasted meringue topping…Lemon Pineapple Meringue Pie

Lightly spiced and brown sugar iced Zucchini Cakes

A High Altitude Bakes fan favorite in Pumpkin Crumble Muffins

Finally…a great use for those brown bananas on your counter….Banana Bread with Peanut Butter Glaze

A pecan pie that works…Chocolate Pecan Pie

Thick, chewy, chocolate chip cookies…Chocolate Chip Cookies

The launch of The High Altitude Bakes Holiday Cookbook.

Muffins filled with cheese? Yes. Cheese-Centered Mini Cornbreads

The most magnificent snack…Soft Pretzels.

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  • 19 Dec, 2015
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