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.