Recipes & Tips | High-Altitude and Allergy-Friendly Baking from Evergreen, CO

Strawberry Cake Recipe

Wed, 26 Jun 2024 18:02:00 GMT

This delicious Strawberry Cake Recipe is a must try! The real strawberry puree that is added to the cake can be made with fresh or frozen strawberries. A great dessert idea for those summer events and birthdays!

One of the most important ingredients of this cake is certainly the strawberries. It is always great to use fresh organic strawberries, but frozen organic strawberries will work as well! Sometimes it is hard to find fresh strawberries if they aren’t in season, or you are in a time crunch. Both options will make a delicious puree that is added to the cake to create the perfect strawberry flavor from real ingredients.

When you make this cake, the strawberries will give the cake a little bit of a pink color which is great if you want minimal ingredients. If you wanted a bit more color to the cake you can add some natural food coloring. I typically find my natural food coloring at a natural grocery store or online.

For a frosting to go with this cake there are plenty of options. Traditional choices would be a vanilla buttercream or cream cheese frosting . For all of the chocolate lovers, a chocolate frosting would also be amazing with this cake. For extra strawberry flavor you could go with a strawberry buttercream or choose an almond buttercream for something a little different. The options are endless!

The options for my Strawberry Cake Recipe are below, the first is the high altitude recipe and the sea level recipe is at the end. Hope you enjoy the recipes! Be sure to leave a comment if you try it out or have any questions!

High Altitude Strawberry Cake Recipe

A delicious strawberry cake recipe that can be used for any occasion! And you can use either fresh or frozen strawberries. This recipe will make enough for 24 cupcakes, a 3 lay er 6 inch cake, or a 2 layer 8 inch cake.

Equipment

Small Sauce Pan
Blender
Cake Pans (three 6inch or two 8 inch)
parchment paper
Cake Strips (optional)

Ingredients

Strawberry Puree

2 cups fresh or frozen strawberries
1/4 tsp lemon juice
1 tsp sugar

Strawberry Cake

6 large eggs
1/2 cup buttermilk
1 cup butter
2 1/4 cups sugar minus 2 tbsp
3 1/2 cups flour plus 3 tbsp
1 1/2 tsp salt
1 1/2 tsp baking powder
1 tbsp vanilla extract
3/4 cup strawberry puree

Instructions

Strawberry Puree

If you are using fresh strawberries, hull and slice them and place them in a small bowl. Toss them with the sugar and lemon juice and let them sit on the counter at room temperature for a few hours until juicy.
If you are using frozen strawberries, let them defrost and drain most of the excess liquid. Add the sugar and the lemon juice.
Once your strawberries are ready, place them in a food processor or blender and puree. Use 3/4 cup of the puree for the cake.

Strawberry Cake

Preheat your oven to 350F.
If you are using cake strips, place them in a small bowl of water to soak.
Crack your eggs into a small bowl and set aside.
Measure out your buttermilk and set aside.
Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
In a small bowl combine the flour, salt and baking powder. Mix with a fork until they are incorporated.
Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Scrape the bowl and add in the vanilla extract and strawberry puree. Mix until combined.
Add in half of the buttermilk and mix until combined.
Add in half of the flour mixture and mix until combined.
Add in the rest of the buttermilk and mix until combined
Add in the rest of the flour mixture and mix until combined.
Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
If you are using cake strips, put those around the cake pans before putting them in the oven.
Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
Take the cake out of the oven and let it cool in the pans for about 15 minutes.
Remove the cake from the pans and let it completely cool on a cooling rack.
Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

Vegan Pie Crust Recipe

Fri, 31 May 2024 20:05:00 GMT

This Vegan Pie Crust Recipe works great with any pie! The recipe makes enough for a double crust pie or two single crust pies. An easy recipe that tastes better than storebought!

Finding a vegan pie crust that behaves like a typical pie crust can be tricky. In my recipe I use an organic vegetable shortening that is made out of palm oil and coconut oil. You can find this vegetable shortening or a similar one in a natural grocery store or online. This is a great substitute for butter and creates a pie crust that is easy to work with.

When using this pie crust for a pie recipe, follow the typical instructions for baking the pie. You shouldn’t need to make any adjustments, and you should still shield your pie crust for long bake times. My favorite way to shield a pie is to make your own out of aluminum foil, or you can buy pie shields at the store.

The Vegan Pie Crust Recipe is below. Since a pie crust doesn’t have any leavening ingredients, there is no need to adjust the recipe for altitude! The one difference you might notice is a longer bake time at altitude for some pies, so keep an eye on it while it is baking! Leave a comment if you try out the recipe or have any questions!

Vegan Pie Crust Recipe

This is an easy pie crust recipe that yields two pie crusts. Great for making two pies or one pie with a double crust!

Equipment

Pastry cutter
plastic wrap
Pie Dish (I prefer glass)
Rolling Pin
Aluminum foil or pie crust shield
Baking sheet (optional)
Parchment Paper (optional)

Ingredients

1 1/2 cups vegetable shortening
3 cups flour
3/8 cup sugar
3/8 tsp salt
1/2 cup cold water

Instructions

In a large bowl add flour, sugar and salt and mix together.
Add the vegetable shortening to the mixing bowl and cut it in with a pastry cutter until the crumbs are about pea sized.
Set out two pieces of plastic wrap for the pie crust once it is done.
Slowly add the cold water to the mixing bowl and hand mix until the dough comes together. You might not need the full 1/2 cup, just keep adding until the dough just comes together. Do not add too much water otherwise the crust will be gummy. You can add some more flour if you think you have added too much water.
Divide the dough into two. Roll each part into a ball and then flatten slightly. Place in the plastic wrap and put it in the refrigerator and chill for about 20 minutes. If you want you can make the pie crust up to a day in advance and store it in an airtight container in the refrigerator.
When you are ready to roll out the dough, prepare your surface with flour and some extra for rolling. Coat both sides of the pie dough with flour and start to roll. Once it is the size of a medium plate, flip it over and coat again with flour. Then finish rolling to the size of your pie dish. Keep the thickness to just less than 1/4".
Once the dough is the correct size, transfer to your pie dish.
If you are making two pies, add your filling and bake according to the pie recipe instructions. If necessary, use aluminum foil or a pie shield to protect the crust while baking.
If you are making a double pie, repeat and place the second pie crust on top of your filling and roll the edges of the pie. Once the edges are done, be sure to cut some vent holes in the top. Bake according to the pie recipe instructions.
For all pies, use aluminum foil or a pie shield to protect the crust while baking if necessary. I also suggest placing the pie on a baking sheet lined with parchment paper if there is a potential for the filling to leak out of the crust (such as an apple or blueberry pie).

Peanut Butter Cake Recipe

Mon, 15 Apr 2024 20:46:00 GMT

My homemade Peanut Butter Cake Recipe is delicious, especially when paired with chocolate buttercream! The cake has a great peanut butter flavor which could be used for any type of occasion! You can make a cake or cupcakes with this recipe!

As you could guess, the most important ingredient in this recipe is the peanut butter. I use an organic peanut butter that is smooth for my cakes. A natural peanut butter is going to give you the best flavor, the one that I use only has peanuts and salt as ingredients. You could also try an almond butter or sun butter if someone can’t have peanuts.

After you make the cake and it has cooled, I suggest cutting the top layer off to eliminate any crust that has formed on the top during baking. I do this with all of my cakes, but especially suggest it with this one. If you wanted to do something with the extra cake you could add it to some ice cream.

My favorite frosting with this cake is my Chocolate Frosting Recipe . It is a chocolate buttercream frosting that is full of chocolate flavor but isn’t too sweet. Some other options would be my Vanilla Buttercream Recipe or my Maple Buttercream Frosting recipe.

My Peanut Butter Cake Recipe can be found below, first is the high altitude recipe and the sea level recipe is at the bottom. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

High Altitude Peanut Butter Cake Recipe

A delicious peanut butter cake recipe that can be used for any occasion! You could also swap the peanut butter for almond butter or sun butter if you wanted to. This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Equipment

Cake Pans (three 6inch or two 8 inch)
parchment paper
Cake Strips (optional)

Ingredients

3 large eggs
1 1/4 cups buttermilk
3/4 cup peanut butter (smooth)
1/2 cup butter
2 cups sugar minus 2 tbsp
3 cups flour plus 3 tbsp
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract

Instructions

Preheat your oven to 360F.
If you are using cake strips, place them in a small bowl of water to soak.
Crack your eggs into a small bowl and set aside.
Measure out your buttermilk and set aside.
Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
In a small bowl combine the flour, salt and baking powder. Mix with a fork until they are incorporated.
Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Scrape the bowl and add in the vanilla extract and peanut butter. Mix until combined.
Add in half of the buttermilk and mix until combined.
Add in half of the flour mixture and mix until combined.
Add in the rest of the buttermilk and mix until combined
Add in the rest of the flour mixture and mix until combined.
Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
If you are using cake strips, put those around the cake pans before putting them in the oven.
Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
Take the cake out of the oven and let it cool in the pans for about 15 minutes.
Remove the cake from the pans and let it completely cool on a cooling rack.
Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

New York Style Cheesecake Recipe

Wed, 24 Jan 2024 22:57:00 GMT

I am excited to share my recipe for New York Style Cheesecake! This recipe is delicious, and you can freeze it if there are any leftovers! It takes a bit of time to make cheesecake, but it is so worth it in the end!

This is a great recipe to make on a weekend or a snowy day. It takes some time to get the ingredients to room temperature, bake the cheesecake, and let it cool. Be sure to plan on about 3.5 to 4 hours for the whole process, although only about 45 minutes to an hour is active time.

For this recipe it is very important that the ingredients are at room temperature. For other recipes you can let things slide a bit, but this one they really need to be warm. If you forget to leave them out, you can try to place the cream cheese or sour cream in a warm bowl of water while still in the package. The same trick will work for the eggs while they are still in the shell. This can be a life saver if you need to make it at a certain time.

I will note that while the cheesecake is baking, it might puff up a bit on the sides. It can look scary, but do not worry just yet! This should come down after the cooling process and your cheesecake will be just fine! The water bath should also help with the baking process and prevent cracking, especially at higher altitudes.

Another very important step is the cooling process. Once the cheesecake is set and done baking, do not take it out of the oven! While the cheesecake is still in the oven, turn the oven off and crack the door. I like to use an oven mitt to keep the door open just a bit. Let it cool in the oven for about an hour, then transfer to the refrigerator.

If you would like a topping for your cheesecake, check out my Strawberry Sauce Recipe ! This is amazing and can be made with fresh or frozen strawberries. It doesn’t take too much time so you could make it while the cheesecake is baking.

My New York Style Cheesecake Recipe is below. Since there are no leavening agents, you should be able to use this at high altitude and sea level! I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

New York Style Cheesecake Recipe

★★★★★

This New York style cheesecake is amazing! It is best when you let it refrigerate overnight after baking it. This cheesecake is so good I will even make it for myself and freeze the leftover pieces so I can have some whenever I have a craving!

Equipment

9" springform pan
parchment paper
glass pan (13x9)
blender or processor

Ingredients

Graham Cracker Crust

2 1/3 cups honey graham cracker (finely ground)
1/3 cup granulated sugar
10 tbsp butter (melted)
3/4 tsp cinnamon
1/4 tsp salt

Cheesecake Filling

4 packages cream cheese (8 oz. each) (room temperature)
1 cup sour cream (room temperature)
4 large eggs plus 1 egg yolk (room temperature)
2 tsp lemon juice
1 tbsp vanilla extract
1 1/2 cup granulated sugar
3 tbsp cornstarch

Instructions

Take out your cream cheese, sour cream, and eggs and let them heat up to room temperature. If you forget to do this step in advance you could place them in a bowl of warm water for a little while to warm them up. It is important to bring them to room temperature to minimize lumps in the cheesecake.
Preheat your oven to 350F.
Grease your springform pan with some avocado oil, or an oil of your choice. Then line the sides with parchment paper. The parchment paper should be a little taller than the sides of the springform pan.
In a food processor or blender, finely grind the honey graham crackers. Place them in a small bowl.
Add the sugar, cinnamon and salt to the bowl and mix until combined.
Melt the butter in the microwave or on the stove. Then pour over the graham cracker mixture and mix until everything is coated.
Press the graham cracker mixture onto the bottom of the springform pan, as well as the sides.
Bake the crust in the oven for 10 minutes. Then take is out and place it on a cooling rack while you prepare the cheesecake filling.
Turn the oven down to 310F.
In a small bowl mix together the eggs, lemon juice and vanilla extract. Set aside.
In your mixing bowl, add the cream cheese. Mix together on a medium speed until it is smooth, about 30 seconds.
Add the sugar and the cornstarch. Mix on low for about 30 seconds, then let it sit for a minute.
While the mixture is sitting, fill a glass 13x9 pan with hot water and place it on the bottom rack of your oven.
Scrap the sides of your mixing bowl and mix the cheesecake filling for another 30 seconds on low.
Add the sour cream and mix on low until it is just incorporated.
While the mixer is on low, slowly pour in the egg mixture. Pour in a little bit and then let it mix in before adding more. This will take a minute or two, don't add too much at once.
Use a spatula and scrape the sides and hand mix for a few seconds. Then pour the mixture into the crust in the springform pan.
Place the cheesecake on the middle rack in the oven and bake for about 1 hour and 40 minutes, or until the center of the cheesecake has set. The cheesecake may puff up on the sides, but it will go back down once it has cooled.
Once the cheesecake is done, turn the oven off and crack the oven door. Let it cool in the oven for at least an hour before taking it out.
After it has cooled, put the uncovered cheesecake in the fridge overnight before serving.
After the cheesecake has chilled overnight, you can take it out and serve it. You can store any leftovers in the refrigerator in the springform pan, but make sure to cover it. You can also put it in an airtight container. It will last up to 7 days in the refrigerator.
If you would like to freeze any leftovers, cut individual slices and place parchment paper around them. Then place the wrapped slices into a freezer resealable plastic bag or an airtight container. It will last up to 3 months in the freezer.

Espresso Cake Recipe

Thu, 11 Jan 2024 21:42:00 GMT

If you like coffee, you will really like this Espresso Cake Recipe! It has a great flavor with the taste of espresso, sugar, and the frosting on top. Use this recipe to make a cake or cupcakes for a birthday or special occasion!

To make this recipe easy I use water and instant coffee to get the flavor for the cake. If you would prefer, you could substitute freshly brewed espresso or a dark roast coffee instead of the water and instant coffee. I don’t typically have that on hand when I am baking so I went with the easy route. You could also use a decaf coffee for this step if you would like.

There are a few options for a frosting for this cake. I would suggest a vanilla frosting , chocolate frosting , almond frosting or Irish cream frosting ! I have used all of them with this cake and I am not sure if I have a favorite, just depends on what I think sounds good that day.

For the decorations on this cake, I used some shaved chocolate and coffee beans. You could also use some chocolate covered coffee beans, or whatever sounds good to you!

The Espresso Cake Recipe should be below. The high altitude recipe is first, and the sea level recipe is at the end. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

High Altitude Espresso Cake Recipe

A delicious espresso cake recipe that goes well with vanilla, chocolate, almond or Irish cream frosting! This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Equipment

Cake Pans (three 6inch or two 8 inch)
parchment paper
Cake Strips (optional)

Ingredients

5 large eggs
2/3 cup buttermilk
2/3 cup water (warm)
1/4 cup instant coffee
1 cup butter
2 cups sugar minus 2 tbsp
3 1/4 cups flour plus 3 tbsp
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp vanilla extract

Instructions

Preheat your oven to 340F.
If you are using cake strips, place them in a small bowl of water to soak.
Crack your eggs into a small bowl and set aside.
Measure out your buttermilk and set aside.
Measure out the water and add the instant coffee to it. Mix until it is incorporated. If you would prefer you could substitute 2/3 cup freshly brewed espresso instead of the water and instant coffee.
Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
In a small bowl combine the flour, salt and baking powder. Mix with a fork until they are incorporated.
Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Scrape the bowl and add in the vanilla extract. Mix until combined.
Add in the buttermilk and mix until combined.
Add in half of the flour mixture and mix until combined.
Add in the coffee mixture and mix until combined.
Add in the rest of the flour mixture and mix until combined.
Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
If you are using cake strips, put those around the cake pans before putting them in the oven.
Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
Take the cake out of the oven and let it cool in the pans for about 15 minutes.
Remove the cake from the pans and let it completely cool on a cooling rack.
Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

Homemade Dinner Roll Recipe

Wed, 20 Dec 2023 18:46:00 GMT

This Homemade Dinner Roll Recipe is delicious! They take a bit of time to make but they are worth the wait. Make them as a side dish or use them to make sliders. Would be great for pulled pork or leftover turkey and cranberry sauce!

I get requests for these rolls almost every holiday. The recipe is not complicated as long as you follow the steps and keep a few things in mind. The temperature of the water is important, be sure that it is warm enough to activate the yeast, but not hot so it will hurt the yeast. And be sure that your yeast is good and not past the expiration date.

Also, keep in mind that your proofing location is important. It should be warm and humid enough for the dough to rise. I typically turn my oven on a low temperature (about 180 F) and place the dough on the stovetop. Some people will turn their oven on a low temperature, then turn it off and place the dough inside. Figure out what works for you, but if the location is not warm and humid the dough will not rise as well.

Once the rolls are done baking, they are brushed with butter to make them extra delicious. I typically use a pastry brush for this step, but if you don’t have one you could always use a paper towel or something else if necessary. It is best to do this step when the rolls are hot, but if you forget you could still brush them once they have cooled a bit.

The Homemade Dinner Roll Recipe is below. There is one recipe for sea level or high altitude. I find the biggest difference is with the rising time. Be sure to keep an eye on the dough and let it rise for longer if necessary. I hope you enjoy them! Be sure to leave a comment if you try it out or have any questions!

Homemade Dinner Roll Recipe

These homemade rolls are worth the wait! These rolls are delicious and are requested for every holiday. A great side for dinner or use the rolls for sliders!

Equipment

Small Saucepan
Dough Attachment for Mixer
Large Bowl
plastic wrap
baking sheet
parchment paper
Pastry Brush (optional)

Ingredients

Rolls:

1 1/2 cups whole milk
1/2 cup butter
1/2 cup granulated sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs
1 3/4 tsp salt
6 1/2 cups flour

After Baking:

3 tbsp melted butter

Instructions

Crack your eggs in a small bowl and slightly beat them with a fork. Set aside.
Warm your water either on the stove or in the microwave. You want it to be hotter than lukewarm, but not hot. Mix the yeast into the water and let it sit until it starts to get foamy on top.
In a small saucepan heat the milk and the butter over medium heat until it starts to simmer. Then remove from the heat and stir in the sugar. Set aside and let it cool a bit.
In your mixing bowl add 3 1/2 cups of the flour, salt, and eggs. Then pour in the milk mixture and the yeast mixture. Mix with the dough attachment until it starts to combine.
Add in another cup of flour and mix until combined.
Add in another cup of flour and mix until combined.
Add in the last cup of flour and mix until combined and a ball starts to form. It will still be a bit sticky.
Transfer the dough to a floured surface and knead by hand for about 5 minutes, adding flour as necessary.
Grease a large bowl with oil or butter and place the dough in the bowl. Cover loosely with plastic wrap and let it rise in a warm spot for about 1 hour to 1 hour and 20 min.
Line your baking sheet with parchment paper to prevent sticking.
Remove the dough from the bowl and place on a floured surface. Using a knife or bench scraper cut the dough into 24 even pieces and shape into a circle. Evenly space them on your lined baking sheet and loosely cover with plastic wrap. Let the rolls rise until doubled, about 30 to 60 minutes.
Preheat your oven to 350 F.
Remove the plastic wrap and bake the rolls for 17-20 minutes, or until they are a nice golden brown on top.
Remove the rolls from the oven and place the baking sheet on a cooling rack. Brush the rolls with the melted butter using a pastry brush or another method. Let them cool for about 15 minutes on the baking sheet.
Take the rolls off of the baking sheet and let them fully cool on the cooling rack.
Immediately serve the rolls, or store leftovers in an airtight container in a cool location that won't have a lot of moisture. They will last at room temperature for up to 5 days, or you could make them ahead and freeze them for up to 3 months in an airtight, freezer safe container.

Simple Cranberry Sauce (no refined sugar)

Wed, 29 Nov 2023 19:16:00 GMT

My Simple Cranberry Sauce recipe is a great addition to a holiday dinner, and there is no refined sugar! This recipe only has a few ingredients, making it easy to quickly create a homemade cranberry sauce!

Some cranberry sauce is too sweet in my opinion and the cans you can buy in the store use cane sugar. It does not take long to make your own cranberry sauce and I think it tastes a lot better. My recipe uses honey and coconut sugar to sweeten the cranberries but doesn’t overpower them. You get a great taste of the cranberries which pairs well with a turkey, roast, or other main dishes.

For the cranberries I used fresh organic cranberries from the grocery store. This recipe uses 12 oz of cranberries, so pay attention to how much is in the bag, you might need two of them. Remember to wash the cranberries before adding them to the pot. Don’t worry about drying them since water is also added to the recipe.

The recipe also has a hint of orange for a great flavor. I used organic orange extract or flavor in order to reduce the sugar and make things easier. Many recipes will call for orange juice, but the orange juice you can buy at the store typically contains cane sugar. Orange extract is a great addition to your pantry, and I always have some on hand. I use it for many baked items, including holiday baking!

You can find my Simple Cranberry Sauce recipe below. Since nothing is rising, the same recipe can be used for high altitude and sea level. The one difference you might find is the time it takes to boil the water and thicken the sauce. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

Simple Cranberry Sauce (no refined sugar)

This easy recipe is sweetened with honey and coconut sugar for a delicious cranberry sauce that can be made quickly!

Equipment

saucepan

Ingredients

12 oz fresh cranberries
1/2 cup water
1/4 cup coconut sugar
1/2 cup honey
1/8 tsp orange extract or flavor

Instructions

Wash your cranberries and add them to the saucepan. Don't worry about drying them, just try to shake off any excess water.
Add the water, coconut sugar, honey, and orange extract to the saucepan and quickly mix everything together.
Place the saucepan on your stove and turn it to medium heat. Cover the saucepan and wait for it to boil.
Once it is boiling, simmer for about ten minutes with the lid on, or until it is easy to break the cranberries apart. Stir occasionally while it is simmering.
Remove the lid and continue to simmer for a few minutes while stirring occasionally. Try to break up the cranberries while it is cooking. The sauce is ready once it has thickened up a bit and there is some lag when you drag a spoon across the bottom of the saucepan.
Remove the saucepan from the heat and let it cool. Serve immediately or store in the refrigerator in an airtight container. The cranberry sauce should last up to 10 days in the refrigerator.

Easy Chocolate Ganache Recipe

Wed, 08 Nov 2023 21:58:00 GMT

This Easy Chocolate Ganache Recipe is a great one to keep on hand! There are only two ingredients, and it tastes amazing! Use it for anything from frostings, fillings, toppings, dipping sauce, etc.!

My recipe calls for chocolate chips or chopped chocolate. The idea is to have the chocolate in smaller pieces so it is easier to melt. So if you find chocolate chips you like it will make things easier, but if you have a favorite chocolate bar you could use that too if you chop it up.

I used semi-sweet chocolate for a more neutral flavor. If you are a dark chocolate lover, feel free to substitute that for your favorite dark chocolate. I do not recommend using white chocolate for this recipe, for white chocolate requires a different chocolate to heaving whipping cream ratio.

When heating the heaving whipping cream, make sure to keep an eye on it. Stir it occasionally and take it off the heat as soon as it starts to bubble. Otherwise, you risk burning the heavy cream which will affect the flavor. It will seem like nothing is happening, and then all of a sudden it is ready!

You will find my Easy Chocolate Ganache Recipe below. Since there is nothing rising, there is only one recipe which will work at both high altitude and sea level. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

Easy Chocolate Ganache Recipe

Chocolate Ganache is easy to make and can be used for many different things, such as a topping, a cake filling, frosting, dipping sauce, etc.!

Equipment

Small Saucepan
Whisk

Ingredients

5 oz semi-sweet chocolate chips or chopped chocolate
1/2 cup heavy whipping cream

Instructions

Place your chocolate chips or chopped chocolate into a small bowl and set aside.
Pour the heavy whipping cream into the small saucepan and heat over medium heat while stirring occasionally.
Once the heavy whipping cream begins to bubble, remove from the heat and add the chocolate to the small saucepan.
Start to whisk together the heavy whipping cream and the chocolate. Keep going until the chocolate has melted and the mixture is smooth.
You are ready to use your chocolate ganache, or let it cool a bit if you are filling a cake.
Store any leftover chocolate ganache in an airtight container. It will last about 2 days at room temperature, or 2 weeks in the refrigerator. If you want to store it in the freezer it will last about 3 months.

Notes

To double the recipe, use 10 oz. chocolate chips (or 1 bag) or chopped chocolate and 1 cup heaving whipping cream (which is 1/2 of a small container or pint).

Gluten & Dairy Free Chocolate Cake

Wed, 04 Oct 2023 20:14:00 GMT

This Gluten & Dairy Free Chocolate Cake is a delicious allergy friendly alternative! It has a great flavor and structure for your layer cakes and cupcakes. And it would be hard to guess that it is gluten free and dairy free if you didn’t tell anyone!

Baking gluten free and dairy free recipes can be a challenge, but this chocolate cake has been a hit. As with most chocolate recipes, a key ingredient is the chocolate. A high-quality chocolate is going to give you the best flavor. I prefer an organic Dutch processed cocoa powder but try a few out and see which one is your favorite! To make sure the cake is nut free as well, I check the cocoa powder to see if it was processed in a facility with nuts.

Coconut cream is also an ingredient in this recipe. Coconut cream comes separated in the can, so I heat it before adding it to the mixture. The high altitude recipe calls for 1 1/2 cups of coconut cream, which is about two 5.4 oz. cans or a little less than a 15 oz. can of coconut cream.

If you are looking for a dairy free frosting to go with this cake recipe, check out my Dairy Free Chocolate Frosting recipe here ! It is one of my favorite frostings even though it is dairy free. And you are able to decorate with it! A lot of dairy free frostings are too thin to hold its shape, however this recipe allows for simple decorations!

Below you will find the recipes for the Gluten & Dairy Free Chocolate Cake. The first one is the high altitude recipe, and the second one is the sea level recipe. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

High Altitude Gluten & Dairy Free Chocolate Cake

This gluten free and dairy free chocolate cake recipe has great flavor and structure! Use this recipe to make your layer cakes or cupcakes!

Equipment

Cake Pans (three 6inch or two 8 inch)
parchment paper
Small Saucepan
Whisk
Cake Strips (optional)

Ingredients

4 large eggs
1 1/2 cup coconut cream
3/4 cup cocoa powder
2 cups sugar minus 2 tbsp
1/2 cup avocado oil
2 cups brown rice flour plus 2 tbsp
1/3 cup tapioca starch
1/3 cup potato starch
1 tsp salt
1 1/2 tsp baking powder
2 tsp vanilla

Instructions

Preheat your oven to 360F.
If you are using cake strips, place them in a small bowl of water to soak.
Crack your eggs into a small bowl and set aside.
Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans. You could also use chocolate instead of flour to make it extra chocolately.
In a small saucepan add the coconut cream and heat over medium heat until it starts to bubble. Remove from the heat and whisk in the cocoa powder. Set aside.
In a small mixing bowl, combine the brown rice flour, tapioca starch, potato starch, salt and baking powder. Mix with a fork until it is incorporated.
In your mixing bowl, combine the sugar and the avocado oil. Mix for about 30 seconds.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Scrape the bowl and add in the vanilla extract. Mix until combined.
Add in half of the coconut cream mixture and mix until combined.
Add in half of the brown rice flour mixture and mix until combined.
Add in the rest of the coconut cream mixture and mix until combined.
Add in the rest of the brown rice flour mixture and mix until combined.
Mix the batter by hand quickly and then add to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
If you are using cake strips, put those around the cake pans before putting them in the oven.
Baking time will vary depending on the cake size and thickness. I like to set a timer for about 30 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
Take the cake out of the oven and let it cool in the pans for about 15 minutes.
Remove the cake from the pans and let it cool on a cooling rack.
Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

Raspberry Cake Filling Recipe

Tue, 26 Sep 2023 15:58:00 GMT

This Raspberry Cake Filling Recipe is delicious, and only requires a few ingredients! My recipe also removes the seeds for a very smooth filling. Use this as a filling for your cakes, or you could use it as a raspberry sauce. Some of my favorite alternatives are using it as a sauce on cheesecake or chocolate waffles!

With only a few ingredients, it is relatively easy to make this cake filling. For the raspberries, you could use fresh or frozen. I like to keep a bag of frozen raspberries in my freezer so I can make this whenever I need to. If you are using frozen raspberries, you can cover the saucepan with the lid to help them defrost. Or you could let them thaw at room temperature for a bit before cooking.

If you are using fresh raspberries, be sure to wash them well before using them. I like to wash them right before I make the filling. I use a water and vinegar mixture that is about 50/50. Once you are done washing them be sure to drain any excess water before adding them to the saucepan.

One of the most important steps in this recipe is removing the seeds from the filling. I do this by placing a fine mesh strainer over a large bowl and using the back of a spoon to push it through the strainer. This will take a few minutes to do, but it is worth it in the end. You probably won’t be able to get everything separated from the seeds, but you can get most of it. It can help to scrape the outside of the strainer periodically during this process because it can build up. Once you get through this step you are almost done with the recipe!

You will find the Raspberry Cake Filling Recipe below. Since nothing is rising in this recipe there is no need to adjust for altitude and there is only one recipe. I hope you enjoy it! Be sure to leave a comment if you try it out or have any questions! And if you want a strawberry version, check out my Strawberry Sauce Recipe !

Raspberry Cake Filling Recipe

★★★★★

This raspberry cake filling is delicious and could be used as a raspberry sauce as well! And this recipe removes the seeds, making an extra smooth filling! Serve it with cheesecake, waffles, or whatever else sounds good to you!

Equipment

Large Saucepan
Large Bowl
Strainer (fine mesh)

Ingredients

2 cups raspberries (fresh or frozen 10oz. bag)
1/3 cup granulated sugar
1/2 tsp lemon juice
1 tbsp cornstarch
1 tbsp water

Instructions

Add the raspberries, granulated sugar, and lemon juice to the saucepan. If you are using frozen raspberries, you don't have to thaw them and can add them while they are still frozen. I would recommend putting the lid on to help the frozen raspberries thaw faster.
Bring everything to a boil over medium heat. Try to break up any big pieces while it is heating up. Once it is at a boil, reduce the heat and simmer for 5 minutes.
Remove the raspberry cake filling from the heat.
Place your fine mesh strainer over a large bowl. Pour the raspberry cake filling into the strainer and use a spoon to push it against the sides. Repeat until most of the filling is in the large bowl, leaving the seeds in the strainer. This will take a few minutes.
Return the raspberry cake filling that was in the large bowl to the saucepan and taste. Add more lemon juice or sugar as needed.
In a small bowl, mix together the cornstarch and water. Add the mixture to the saucepan while stirring constantly.
Put the saucepan back on the heat and bring to a boil again while stirring constantly. Reduce the heat and let it simmer for another 1-2 minutes.
If the sauce is not thick enough, make another cornstarch and water mixture. Mix together another 1/2 - 1 tbsp of each. Keep in mind that the raspberry cake filling will thicken a bit once it has cooled.
Once the filling is the desired consistency, remove from the heat. You could either serve it or let it cool.
Store in an airtight container in the refrigerator. The raspberry cake filling will last for about 5 days in the refrigerator, or 3 months in the freezer.

Dairy Free Chocolate Frosting – DF

Thu, 24 Aug 2023 18:03:00 GMT

If you are looking for a Dairy Free Chocolate Frosting, this is it! This is one of my favorite frostings, and I bet you won’t even be able to tell that it is dairy free. And you are able to pipe this frosting making it easy to decorate cakes and cupcakes!

The key to this frosting is the dairy free shortening. I use a palm shortening that is blended with coconut oil instead of butter. You can find it at natural grocery stores or online. This is what gives the frosting great structure, and it won’t melt like frostings that are just made out of coconut oil.

Another important ingredient is the cocoa powder, especially since you can choose a lighter or darker powder based on your preference. This will have a big impact on the flavor, and I like to use an organic dutch processed cocoa powder for my frostings. I think it has a richer flavor but use whichever cocoa powder you like the best!

And as usual, I used some maple syrup in this recipe. It helps to balance the flavor of the coconut cream and shortening, which don’t have any sugar. I recommend using real maple syrup. If you use imitation syrup it will have a different flavor and potentially a different texture.

The Dairy Free Chocolate Frosting recipe is below. There is no need to adjust for altitude for this recipe since you aren’t baking anything. And if you are looking for a vanilla version, check out my Dairy Free Vanilla Frosting recipe here . I hope you enjoy the recipe! Be sure to leave a comment if you have any questions or try it out!

Dairy Free Chocolate Frosting - DF

If you are looking for a chocolate frosting that is dairy free and you can still pipe with frosting tips, this is it! And it also tastes great too!

Ingredients

2 cups palm & coconut shortening (one 15oz. container)
1/2 cup cocoa powder
32 oz. powdered sugar (2 16 oz. bags or about 8 cups
1 can coconut cream (5.4 oz.)
2 tbsp maple syrup
2 tbsp vanilla extract

Instructions

Add the shortening to your mixing bowl and beat for a few seconds.
Add the cocoa powder and mix until incorporated.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Repeat until the whole bag is mixed in.
Add in the vanilla extract. Mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Repeat until the whole bag is mixed in.
Add in the maple syrup and coconut cream.
Mix the frosting for 1 minute then scrape the bowl. Mix for an additional 1 minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to 1 week in the refrigerator, or you could freeze it for up to 3 months.

Easy No Bake Dog Treats

Thu, 20 Jul 2023 20:30:00 GMT

I was recently dog sitting and decided to come up with a recipe for Easy No Bake Dog Treats! The recipe is very simple, just mix the ingredients together and freeze! And they are gluten free, dairy free, and refined sugar free. A must try if you are looking for a new treat recipe for your dog!

For this recipe I found some silicon molds that were in the shape of dog paws. You can find any shape of mold that you would like, but I do recommend a silicon mold. It was very easy to pop the treats out once they were done. You also do not have to prepare the molds beforehand if they are silicon. Just pour the mixture in once it is ready!

When making the treats, pour the mixture into the molds and then freeze for about an hour. If your dog likes frozen treats, you can serve them out of the freezer. For a softer option, once they have set up in the freezer put them into a container in the fridge. Since these are no bake treats and contain coconut oil, they will get mushy at room temperature. Especially in the summertime!

This recipe does include peanut butter which is technically safe for dogs as long as you buy certain types of peanut butter. Make sure to buy a natural or organic peanut butter that only has peanuts and salt. Do not buy peanut butter that is sugar free or contains xylitol. That can be very harmful to them!

The recipe for the Easy No Bake Dog Treats is below! Since there is no baking involved, there is no need to make adjustments so there is just one recipe. Hope your dog enjoys the recipe! Be sure to comment if you have questions or try it out! And all of the ingredients are people safe too if you wanted to try a taste!

Easy No Bake Dog Treats

★★★★★

A very simple recipe that anyone can make! And these treat are gluten free, dairy free, and refined sugar free! Recipe makes about 24 large dog treats.

Equipment

Large Saucepan
silicon molds
plate or baking sheet (optional)
Piping Bag (optional)

Ingredients

1 cup coconut oil
3/4 cup canned pumpkin
1/2 cup peanut butter
1 tsp cinnamon
1 tsp maple syrup
1 1/2 tbsp flaxseed (optional)

Instructions

Place your silicon molds on the counter, or on a plate or baking sheet to make them more stable.
Place all of the ingredients into a large saucepan over medium low heat.
Mix occasionally until the coconut oil has melted and everything has been incorporated.
Remove the mixture from the heat and let it cool for 1 minute.
Pour the mixture into the molds. I find it easier to pour the mixture into a piping bag and then fill the molds, but that is optional.
Place the molds in the freezer for about 1 hour, or until the treats have set.
Remove from the molds and place them in an airtight container in the refrigerator or the freezer.
They should last about 7 days in the refrigerator or 3 months in the freezer.

Homemade Banana Bread Recipe

Fri, 23 Jun 2023 20:51:00 GMT

If you like banana bread, then you must try my Homemade Banana Bread Recipe! Having a good recipe on hand is a necessity if you buy bananas. I always end up with some that are too ripe to eat but would be perfect in banana bread! My recipe is delicious and will rise perfectly at high altitude!

Did you know that you can freeze bananas? This was life changing when I figured that out. Sometimes I don’t have time or enough bananas to make a loaf of banana bread, so I just throw them in the freezer, peel and all! They will last for several months in the freezer. When you take them out just defrost them in your microwave and add them to your recipe!

In my recipe I add nutmeg and a little bit of maple syrup. These are optional, so if you don’t like nutmeg or don’t have any maple syrup on hand you can leave them out. I think they give a great subtle flavor to the banana bread, so I like to use them. And if you are using maple syrup, be sure to use 100% real maple syrup!

Banana bread is great by itself, but there are many other ways to eat banana bread. For example, you can toast it and add a little butter or coconut oil on top. Or you could make a peanut butter sandwich for lunch or a hike. One of my favorites is to use the banana bread for French toast! If you have not tried that before I highly recommend it.

Find your Homemade Banana Bread Recipe below. The high altitude recipe is right below, and the sea level recipe is at the end. I hope you enjoy it! Be sure to leave a comment if you try it out or have any questions!

High Altitude Homemade Banana Bread Recipe

This delicious banana bread recipe is a great way to use up any old bananas!

Equipment

Glass loaf pan

Ingredients

3 large eggs
1 1/2 cups mashed banana (about 3-4 medium bananas)
2 cups flour plus 2 tablespoons
1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
1 tbsp cinnamon
1/8 tsp nutmeg (optional)
1 cup sugar minus 1 tbsp
1/2 cup avocado oil
1 tbsp maple syrup (optional)
1 1/2 tsp vanilla extract
1/2 cup chopped walnuts

Instructions

Preheat your oven to 350 F.
Crack the eggs into a small bowl and set aside.
Prepare your bananas. If you are using room temperature bananas, gently mash them in a measuring cup and measure out 1 1/2 cups. If you are using frozen bananas, defrost them first and then measure them.
Grease and flour your glass loaf pan.
In a small mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg (optional). Mix with a fork until combined.
In a large mixing bowl add the sugar, avocado oil, and maple syrup (optional). Mix for a minute on medium speed.
Add the eggs to the large mixing bowl and beat for a minute on medium high speed.
Add the bananas and vanilla extract to the large mixing bowl and mix until combined.
Add in the flour mixture and mix until combined.
Add in the walnuts and mix until combined.
Hand mix the batter for a few seconds to make sure everything was incorporated.
Add the batter to the glass loaf pan and place in the oven.
Bake for 1hr 15 min to 1hr 20 min, or until a knife comes out clean. Then remove from the oven and let it cool on a cooling rack for 15 minutes.
Gently remove the banana bread, using a knife to pry it away from the sides if necessary. Let it cool completely on the cooling rack.
Store the banana bread in an airtight container or sealable plastic bag. It will last 3 days at room temperature or 7 days in the refrigerator. If you want to make it ahead of time, it will last 3-4 months in the freezer.

Watermelon Popsicles with Lime

Thu, 01 Jun 2023 17:45:00 GMT

Easy Watermelon Lime Popsicles

These Watermelon Lime Popsicles are an easy dessert for summertime! They are sweetened with honey, so there is no refined sugar. I like this recipe because it is a great way to use up any extra watermelon that you might have. And you create a healthy dessert that will last for a long time in the freezer! Great for kids or adults for summer weather.

The main part of this recipe is the watermelon. Make sure you are using a fresh watermelon for the best taste. If the watermelon is extra sweet, you might consider only adding 2 tbsp of honey. Cut the watermelon into rough cubes for this recipe and try to remove as many seeds as possible. You can also remove any additional seeds after blending because they tend to float to the top.

For the lime juice I used store bought organic lime juice. However, if you wanted to use fresh squeezed lime juice that would be even better! The lime juice and the honey really complement the watermelon, and the dash of salt helps to give it a bit more flavor.

If you are unsure about how much a dash of salt is, it is typically around 1/16 of a teaspoon, but the measurement is a bit subjective. You can always taste test the mixture to see if it needs to be adjusted before freezing. Start with a little bit and go from there.

The recipe for the Watermelon Popsicles with Lime is below. Since this is a popsicle recipe, there is no need to adjust for altitude. If you are looking for another popsicle recipe, check out Mixed Berry Popsicle Recipe here . Hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

Easy Watermelon Popsicles with Lime

These popsicles are easy to make and are sweetened with honey! A simple dessert for summertime! This recipe makes about 6 large popsicles.

Equipment

Blender
Popsicle Molds

Ingredients

4 cups watermelon (cubed)
1 tbsp lime juice
3 tbsp honey
1 dash salt

Instructions

Cut up your watermelon into cubes and measure out 4 cups.
Add the watermelon, lime juice, honey and a dash of salt to your blender.
Mix until it is smooth. If there are any seeds on top of the mixture, try to remove them with a spoon.
Pour the mixture into the popsicle molds and place them in the freezer.
Freeze for about 6 hours, then they will be ready to eat!
If stored properly in an airtight container, the popsicles should last 4-6 months in the freezer.

Churro Cupcakes

Fri, 05 May 2023 22:15:00 GMT

This recipe for Churro Cupcakes is a great alternative to making real churros! These can be made ahead of time as a fun dessert for Cinco de Mayo or Taco Tuesday! The delicious cinnamon cupcakes are frosted with a cinnamon cream cheese frosting and sprinkled with cinnamon sugar. There is also an optional chocolate sauce that can be drizzled over the frosting for an amazing dessert!

For traditional churros they need to be fried and should be eaten right away for the best flavor. That is not always an option if you are bringing a dessert to a party or gathering. The next best thing is a cupcake that is inspired by churros! There is plenty of cinnamon and sugar in the cupcakes, frosting and topping to give you a churro flavor. And the optional chocolate sauce is a bonus!

The chocolate sauce is pretty easy to make. You can use a chocolate of your choice, but I went with 70% dark chocolate. The best way to make it is to heat the heavy cream first, remove it from the heat, and then stir in the chocolate until it is melted. Then drizzle the chocolate onto the frosting as soon as possible. There are several ways to do that, but I like using a plastic condiment bottle with a small nozzle on top.

The high-altitude recipe for Churro Cupcakes is below, and the sea level recipe is at the end. Hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

High Altitude Churro Cupcakes

A delicious recipe for Cinco de Mayo or Taco Tuesday! An easy dessert that can be made ahead of time. This recipe will make enough for 24 cupcakes.

Equipment

2 Cupcake Pans
24 Cupcake Liners/Baking Cups
1 Small Saucepan (optional)

Ingredients

Churro Cupcakes

5 large eggs
1/2 cup buttermilk
1/2 cup sour cream
1 cup butter (melted)
3/4 cup avocado oil (or oil of your choice)
1 1/4 cups granulated sugar minus 1 tbsp
1 cup brown sugar minus 1 tbsp
3 cups flour plus 3 tbsp
1 tsp salt
1 1/2 tsp baking powder
4 tsp ground cinnamon
1 tbsp vanilla extract

Churro Frosting

1 cup butter
16 oz. cream cheese (two 8 oz. packages)
32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
2 tsp vanilla extract
2 tsp ground cinnamon

Topping

2 tbsp cinnamon sugar

Chocolate Sauce (optional)

1/2 cup heavy cream
4 oz. chocolate (roughly chopped)

Instructions

Churro Cupcakes

Preheat your oven to 350F.
Crack your eggs into a small bowl and set aside.
Measure out your buttermilk and sour cream, set them aside.
Prepare your cupcake pans. Line them with your baking cups/cupcake liners.
In a small bowl combine the flour, salt, baking powder and cinnamon. Mix with a fork until they are incorporated.
Add the granulated sugar, brown sugar, oil and melted butter to your mixing bowl. Mix until incorporated.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Add in the vanilla extract and mix until combined.
Add in the sour cream and mix until combined.
Add in half of the flour mixture and mix until combined.
Add in the buttermilk and mix until combined
Add in the rest of the flour mixture and mix until combined.
Mix the batter by hand to make sure everything is incorporated. Add the batter to your cupcake pans, filling them about 2/3 to 3/4 to the top.
Bake for about 16 minutes and check with a toothpick. Bake for an additional 2-3 minutes as needed.
Take the cupcakes out of the oven and let them cool in the pans for about 15 minutes.
Remove the cupcakes from the pans and let them completely cool on a cooling rack.
Either frost the cupcakes or store them an airtight container. The cupcakes will last for about 12 hours at room temperature, or 7 days in the refrigerator. You can freeze the cupcakes in an airtight container for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cupcakes that have been frosted for up to 3 months in an airtight container.

Churro Frosting

Take out the cream cheese and let it sit on the counter for a few minutes.
Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften. Once the butter is a little soft but is still firm it is ready. You should be able to make an indent in the butter if you push firmly.
Place the butter, cream cheese and cinnamon in your mixing bowl and beat for a few minutes.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in the vanilla extract and mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Mix the frosting for about 2 minutes. Scrap the bowl, then mix for another minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost the cupcakes as desired.
Store any leftover frosting in an airtight container. It will last up to 10 days in the refrigerator, or you could freeze it for up to 3 months.

Topping

Sprinkle the frosted cupcakes with the cinnamon sugar.

Chocolate Sauce (optional)

Over medium heat, bring the heavy cream to a boil in a small saucepan.
Remove the pan from the heat and quickly stire in the chocolate. Continue to stir until it has melted, and it incorporated in the heavy cream.
Drizzle the chocolate sauce over the cupcakes.

Carrot Cake Recipe

Tue, 04 Apr 2023 20:59:00 GMT

This Carrot Cake Recipe has a delicious balance of spices and walnuts! It has a great texture that is anything but dry. Pair it with my Cream Cheese Frosting for an amazing combination!

I am not a big fan of raisins in carrot cake, so this recipe only adds walnuts with an option to add some chopped dates. The dates add a nice flavor and a bit more sweetness to the cake. If you prefer raisins, feel free to switch out the dates for the raisins.

For the carrots in this recipe, I prefer to buy whole carrots shred them myself. I feel like you get a finer texture doing it this way which will give you a better texture for your cake. However, if you don’t have the time to do this step yourself, the shredded carrots from the store will work just fine!

A classic frosting for carrot cake is cream cheese frosting. It is also my top choice for this cake, and you can find my Cream Cheese Frosting recipe here . However, not everyone likes cream cheese, so some other alternatives would be Vanilla Buttercream or Chocolate Frosting . If you were feeling adventurous, you could even try an Almond Buttercream!

Below you will find the Carrot Cake Recipe. The first one is the high-altitude recipe, and the sea level recipe is at the end. I hope you enjoy the recipe and be sure to leave a comment if you try it out or have any questions!

High Altitude Carrot Cake Recipe

★★★★

A classic recipe with a delicious balance of spices, walnuts and an option to add chopped dates! This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Equipment

Cake Pans (three 6inch or two 8 inch)
parchment paper
Cake Strips (optional)

Ingredients

5 large eggs
1/2 cup applesauce
3/4 cup avocado oil
1 cup granulated sugar minus 1 tbsp
1 cup brown sugar minus 1 tbsp
3 cups flour plus 3 tbsp
1 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp all spice
2 tsp vanilla extract
3 cups shredded carrots
1 cup walnuts (chopped)
1/2 cup dates (optional)

Instructions

Preheat your oven to 360F.
If you are using cake strips, place them in a small bowl of water to soak.
Crack your eggs into a small bowl and set aside.
Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
Add the applesauce, avocado oil, granulated sugar and brown sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get lighter in color. Scrape the bowl and mix for another 30 seconds.
In a small bowl combine the flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and all spice. Mix with a fork until they are incorporated.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Scrape the bowl and add in the vanilla extract. Mix until combined.
Add in half of the flour mixture and mix until combined.
Add in the rest of the flour mixture and mix until combined.
Add in the carrots, walnuts, and the dates (optional). Mix until just combined.
Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
If you are using cake strips, put those around the cake pans before putting them in the oven.
Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
Take the cake out of the oven and let it cool in the pans for about 15 minutes.
Remove the cake from the pans and let it completely cool on a cooling rack.
Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

Cream Cheese Frosting

Thu, 23 Mar 2023 21:09:00 GMT

This classic Cream Cheese Frosting recipe can be used for cakes, cupcakes, and more! It is delicious and will go with many different cake flavors. My favorites are red velvet or carrot cake!

A homemade frosting tastes amazing and it is not that hard to make! There are only a few ingredients in this recipe and you can customize it to how you want. Feel free to add a little bit more vanilla or powdered sugar if that is what you would prefer.

When using this frosting, keep in mind it is not quite as stiff as a buttercream. However, you can frost and pipe a cake or cupcake very easily with this frosting. It is smooth and will hold its shape.

For buying the cream cheese, I do recommend buying an organic brand that does not have a lot of additives. And make sure to buy two of the 8 oz. packages, which is the common size for cream cheese. Cream cheese typically has a long expiration date, so I like to try to keep at least one at hand in case there are shortages at the grocery stores.

You can find my Cream Cheese Frosting Recipe below. Since there are no adjustments needed for high altitude, there is just one recipe. I hope you enjoy the frosting and be sure to leave a comment if you try it out or have any questions!

Cream Cheese Frosting

Delicious cream cheese frosting recipe that could be used for cakes, cupcakes, and more! Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Ingredients

1 cup butter
16 oz. of cream cheese (two 8 oz. packages)
32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
2 tsp vanilla extract

Instructions

Take out the cream cheese and let it sit on the counter for a few minutes.
Leave the butter on the counter to soften a bit at room temperature. Or you can place the two sticks of butter in the microwave and heat for 9-11 seconds to soften. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
Place the butter and the cream cheese in your mixing bowl and beat for a few minutes.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in the vanilla extract and mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to 10 days in the refrigerator, or you could freeze it for up to 3 months.

Shepherd’s Pie Recipe

Wed, 15 Mar 2023 19:59:00 GMT

Shepherd’s Pie Recipe

This Shepherd’s Pie Recipe is delicious and doesn’t have any peas or gluten! It is a great comfort food that you can make any time of the year, not just around St. Patrick’s Day. You can’t really go wrong when you combine meat, potatoes and cheese!

A lot of traditional recipes include peas in the filling. In my recipe I swap that out for corn, and you can use frozen corn to make things even easier. If you would prefer the peas instead of the corn, feel free to add those instead. I also swap out the flour for cornstarch in my recipe. It is an easy switch to make this recipe gluten free, and you won’t even notice the difference.

For the potatoes I would suggest using either Yukon Gold or Russet. I tend to prefer the Yukon Gold because I think they have a bit more flavor, but either one will work. Also, in my recipe I peel the potatoes, but if you prefer to leave the skins on feel free to do so. For the seasonings, I give suggested measurements, but be sure to taste test and adjust to your liking.

I like to make this recipe for special occasions, not just around St. Patrick’s Day. It is not that hard to make, but it does take some time. I would plan on about 2 hours of active cooking time if you make everything at once. I typically boil the potatoes while I am making the filling to save some time. If you are pressed for time, you could always make the filling first and wait to make the mashed potatoes. Making the dish is a little bit of work, but it is worth it at the end! And if you happen to have any leftovers it freezes really well!

If you need a good side dish for this recipe, check out my Irish Soda Bread recipe! You will have an amazing comfort meal if you pair these two together. And I guarantee you won’t be hungry afterwards!

You will find the Shepherd’s Pie Recipe below. There are no adjustments necessary for high altitude, but you might notice a variation in time it takes to boil the water and cook the potatoes. I hope you enjoy this recipe! Be sure to leave a comment if you try it out or have any questions!

https://www.tiktok.com/@mtnsidebakery/video/7210877501315353898

The post Shepherd’s Pie Recipe appeared first on Mountainside Bakery .

Shepherd's Pie Recipe

★★★★★

This is a delicious recipe that is gluten free and doesn't use any peas! Instead add corn and make a full 13x9 pan of Shepherd's pie!

Equipment

13"x9" glass baking dish
Stock Pot with Lid
Large Sauce Pan with Lid
Mixer

Ingredients

Ground Meat Filling

3 tbsp avocado oil
2 lbs ground beef
3/4 tsp salt
1/2 tsp pepper
3 medium carrots (peeled and sliced)
1 medium onion (chopped)
3 garlic cloves (minced)
2 tbsp fresh parsley (chopped)
1 tsp fresh thyme (minced)
3 tbsp cornstarch
3 cups vegetable or beef broth
2 cups frozen or fresh corn

Mashed Potatoes

3 lbs gold or russet potatoes
1/2 tsp garlic powder
3/4 tsp salt
3/8 tsp pepper
4 tbsp butter
3 tbsp milk

Topping

4 oz sharp cheddar cheese
1 tsp fresh parsley (chopped)

Instructions

Ground Meat Filling

Prepare your carrots, garlic, parsley and thyme and set aside in a small bowl.
Chop the onion and set aside.
Add 2 tbsp of avocado oil to your large sauce pan. Turn to medium heat and add your ground beef (or meat of your choice). Season with salt and pepper. Cook until the meat has been browned, but not fully cooked.
Place the ground beef in a large bowl and return the sauce pan to the stove. Add another 1 tbsp of avocado oil and cook the onion for a few minutes. You want it to be soft but not browned.
Add the carrots, garlic, parsley and thyme and cook for 2-3 minutes, stirring occasionally. Stir in the cornstarch and cook for another 1-2 minutes while stirring occasionally.
Add the vegetable or beef broth, ground beef, and corn to the carrot mixture. Bring to a boil and simmer while stirring occasionally, making sure to scrap the bottom of the pan. Simmer for 25 minutes or until the sauce begins to thicken. If it needs to thicken a bit more, add another 1 tbsp of cornstarch and simmer for another few minutes.
Once the filling is done, taste and season with more salt and pepper if necessary. Place the filling evenly in the bottom of the 13x9 glass baking dish.

Mashed Potatoes

Wash and peel your potatoes. Slice about 1/2" thick and cut them in half or quarters depending on the size. Place them in the stock pot and add water until it is at least 1" above the potatoes. Salt the water.
Place the stock pot on the stove and bring to a boil. Cook until the potatoes break apart easily with a fork.
Drain the water and add the garlic powder, salt, pepper, butter and milk. Beat with a hand mixer or a stand mixer. Taste test and add more ingredients as necessary.
Either pipe or evenly spoon the potatoes on top of the ground meat filling.

Topping

Preheat oven to 425 F.
Place the 13x9 glass baking dish in the oven and bake for about 10 minutes, until it is hot and bubbling.
Remove the baking dish and preheat the broiler.
Grate the sharp cheddar cheese and sprinkle on top of the mashed potatoes.
Broil for a few minutes until the cheese is lightly browned and bubbling.
Sprinkle with fresh parsley before serving.
Store any leftovers in an airtight container. Will last about 4 days in the refrigerator or 4-6 months in the freezer.

White Chocolate Macadamia Nut Cookies

Thu, 09 Mar 2023 21:59:00 GMT

These White Chocolate Macadamia Nut Cookies are delicious! The white chocolate chips and macadamia nuts go well together in this chewy cookie with a slightly crispy bottom. I think they are best right out of the oven, but they can be made for any occasion!

The macadamia nuts have a much better flavor if they are toasted. The ones that I found at the store were plain, not toasted or salted. In the recipe there are instructions for how to roast them. I also added a bit more salt to account for that. If you are able to find some that are already toasted and salted, then skip that step and reduce the salt by 1/4 tsp.

I also used macadamia nuts that were already in halves & pieces, so I did not chop them up any further. I like to have bigger pieces in the cookies, but you could chop them up into smaller pieces if you would like. The smaller the pieces, the higher the chance of getting a piece of a macadamia nut in every bite of the cookie.

The recipes for the White Chocolate Macadamia Nut Cookies are below. The high-altitude recipe is first, and the sea level recipe is at the end. I hope you enjoy and be sure to leave a comment if you try it out or have any questions!

If you need a few other cookie ideas, check out my Easy Strawberry Cookies or my Chocolate Chip Cookie Recipe !

High Altitude White Chocolate Macadamia Nut Cookies

A delicious cookie recipe that is great for any occasion! Makes about 34 cookies.

Equipment

baking sheets
parchment paper
1 1/2 tbsp Cookie Scoop (optional)
Spatula

Ingredients

2 large eggs
1/2 cup brown sugar
3/4 cup granulated sugar minus 1tbsp
3/4 cup butter (softened)
2 cups flour plus 2 tbsp
1 tsp salt
1/2 tsp baking soda
2 tsp vanilla
3/4 cup white chocolate chips
3/4 cup macadamia nuts (halves & pieces, unsalted)

Instructions

Preheat oven to 350F.
Crack the eggs in a small bowl and set aside.
Line your baking sheets with parchment paper.
On one of the baking sheets, spread the macadamia nuts on the parchment paper and toast for 8-10 minutes in the oven.
In a small mixing bowl add the flour, salt, and baking soda. Mix with a fork until incorporated.
In your mixing bowl add the brown sugar, granulated sugar, and softened butter. You can leave the butter out at room temperature or microwave it for a few seconds.
Mix the butter and sugars together for about a minute until light and fluffy. Scrape the bowl and mix for another minute or two.
Add the eggs and vanilla to the butter mixture. Mix until incorporated, then scrape the sides of the bowl. Mix again for about 30 seconds until the mixture is uniform.
Add in half of the flour mixture and mix until incorporated. Then mix in the second half.
Once the macadamia nuts have cooled a bit, add them in and mix until just incorporated.
Add in the white chocolate chips and mix until just incorporated.
Using a cookie scoop or a spoon, place 12 scoops of dough on a baking sheet. Try to make the dough round if you can so the cookie will come out close to a circle.
Bake for 13-15 minutes. Then let the cookies cool on the baking sheet for 1-2 minutes.
Use a spatula to transfer the cookies to a cooking rack. Let them cool completely.
Store in an airtight container. They will stay good for about 7 days at room temperature and 3 months in the freezer.

Easy Strawberry Cookies

Fri, 17 Feb 2023 21:53:00 GMT

These Strawberry Cookies are a delicious and a must try! The strawberry flavor paired with white chocolate chips is an excellent combination. They are great for Valentine’s Day, strawberry season or whenever you feel like it!

For this recipe I use freeze dried strawberries instead of fresh strawberries. That way there is no added moisture in the recipe and you get a stronger strawberry flavor. You should be able to find these in any grocery store or online.

To finely grind the freeze dried strawberries, I use a small food processor. It is best to do this as you are making the cookies. After you grind them up, they tend to absorb a bit of moisture and clump together. If you do end up processing them in advance, be sure to break up any clumps before adding them to your batter. That way you can be sure that they will be evenly distributed in the dough.

Once the cookies are baked, they have a natural soft pink color from the freeze dried strawberries. If you want the cookies to have a brighter color, you could add some natural red food coloring to them. It would make them a bit more festive for holidays and have a better contrast with the white chocolate chips.

The recipes for the Strawberry Cookies are below. The high-altitude recipe is first, and the sea level recipe is below. Hope you enjoy them! Be sure to leave a comment if you try them out or have any questions!

High Altitude Strawberry Cookies

These strawberry flavored cookies with white chocolate chips are easy to make and are delicious! Makes about 3 dozen cookies.

Equipment

baking sheets
parchment paper
1 1/2 tbsp Cookie Scoop (optional)
Spatula

Ingredients

2 large eggs plus 1 egg yolk
1 1/2 cup granulated sugar minus 1 tbsp
1 cup butter (softened)
2 1/2 cups flour plus 2 tbsp
3/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup finely ground freeze-dried strawberries
1 1/2 tsp vanilla
1 1/4 cups white chocolate chips

Instructions

Preheat oven to 350F.
Crack the eggs in a small bowl and set aside.
Line your baking sheets with parchment paper.
In a small mixing bowl add the flour, salt, baking soda and baking powder. Mix with a fork until incorporated.
In your mixing bowl add the granulated sugar, and softened butter. You can leave the butter out at room temperature or microwave it for a few seconds to soften it.
Mix the butter and sugars together for about a minute until light and fluffy. Scrape the bowl and mix for another minute or two.
Add the eggs and vanilla to the butter mixture. Mix until incorporated, then scrape the sides of the bowl. Mix again for about 30 seconds until the mixture is uniform.
Add in the finely ground freeze-dried strawberries and mix until combined.
Add in half of the flour mixture, mix until incorporated. Repeat.
Add in the white chocolate chips. Mix until just incorporated.
Using a cookie scoop or a spoon, place 12 scoops of dough on a baking sheet. Try to make the dough round if you can so the cookie will come out close to a circle.
Bake for 13-15 minutes. Then let the cookies cool on the baking sheet for 1-2 minutes.
Use a spatula to transfer the cookies to a cooking rack. Let them cool completely.
Store in an airtight container. They will stay good for about 7 days at room temperature and 3 months in the freezer.

Louisiana Crunch Cake

Wed, 08 Feb 2023 13:07:29 GMT

If you have never heard of Louisiana Crunch Cake, you should give it a try! I hadn’t heard of it until recently, but it is a good recipe. The rich yellow bundt cake with coconut flakes is topped with an almond glaze that is sprinkled with sliced almonds and more coconut flakes. It is delicious and a fairly easy bundt cake recipe!

The crunch part of this cake is the almonds and coconut that is sprinkled on top. I used sliced almonds, but you could swap those out with chopped almonds if that sounds better to you. For the topping I also like to use coconut flakes, however you could use toasted coconut instead. I would recommend using the coconut flakes in the cake otherwise it will give it a different texture.

The tricky part of making a bundt cake is getting it out of the pan. First, make sure that you grease and flour the pan well, especially if there is a lot of detail. Second, I like to let it cool for a few minutes with the pan right side up, and then flip it over onto a cooling rack and let it cool upside down. I feel like this helps release the cake. I also use a knife to gently pry the sides and middle away from the pan before trying to remove it. Whatever you do, go slowly!

The Louisiana Crunch Cake recipes can be found below. The high-altitude recipe is first, and the sea level recipe is at the bottom. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

High Altitude Louisiana Crunch Cake

Rich vanilla cake with coconut & almond glaze makes this a delicious bundt cake recipe!

Instructions

Preheat your oven to 360F.
Crack your eggs into a small bowl and set aside.
Measure out your buttermilk and sour cream, set aside.
Prepare your bundt pan. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pan. Then use 2-3 tbsp of flour to dust your pan. Place the bundt pan on top of the baking sheet.
In a small bowl combine the flour, salt, baking powder and baking soda. Mix with a fork until they are incorporated.
Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Scrape the bowl and add in the vanilla extract and the sour cream. Mix until combined.
Add in half of the buttermilk and mix until combined.
Add in half of the flour mixture and mix until combined.
Add in the rest of the buttermilk and mix until combined
Add in the rest of the flour mixture and mix until combined.
Mix the batter by hand to make sure everything is incorporated. Add the batter to your bundt pan. Evenly distribute the cake batter around the bundt pan.
Bake for about 55-60 minutes. The cake is done when a knife or skewer comes out clean and the sides start to pull away from the edge of the pan.
Take the cake out of the oven and let it cool in the bundt pan for about 10 minutes.
Flip the bundt pan upside down on the cooling rack and let it cool with the bundt pan still on top for another 15-20 minutes.
Gently remove the cake from the pan. You can use a knife to try to free the edges on the outside and inside of the pan. Let the cake cool on the cooling rack until it reaches room temperature.
Either glaze the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You could also freeze any leftover cake for up to 3 months in an airtight container.

Equipment

Bundt Cake Pan
baking sheet

Ingredients

5 large eggs
1 1/4 cup buttermilk
1/4 cup sour cream
1 cup butter
2 cups sugar minus 2 tbsp
3 cups flour plus 3 tbsp
1 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 tsp vanilla extract
1/4 cup coconut flakes

Louisiana Crunch Cake

Glaze

4 tbsp butter
2 cups powdered sugar
3 tbsp milk
1/2 tsp vanilla extract
3/4 tsp almond extract
1/8 cup sliced almonds
1/8 cup coconut flakes

Louisiana Crunch Cake

Glaze

In a small bowl mix together the sliced almonds and the coconute flakes. Set aside.
Melt the butter in the microwave or on the stove.
In another small bowl, combine the powdered sugar and the milk, then add the butter. Mix until combined, then add the vanilla and almond extracts. Mix until there are no clumps. Add more milk if the consistency is too thick, or more powdered sugar if it is too runny.
Add the glaze to the top of the cake, then sprinkle with the almond & coconut mixture before it hardens.

Beginner Cupcake Equipment Guide

Wed, 01 Feb 2023 20:27:00 GMT

Have you thought about getting into cupcake decorating but don’t know where to start? Below you will find my Beginner Cupcake Equipment Guide with 8 essential items! I know it is a lot of work to search for baking equipment, so I made it easy for you! Cupcakes can be a great alternative to a cake for birthday parties or other events. I think they can be easier to decorate in some cases, so a great place to start if you are new to baking!

(As an Amazon Associate I earn from qualifying purchases.)

1) Piping Bags: The first thing you want to do is to get some piping bags. There are many different kinds, and you want to make sure you get a good quality piping bag so it doesn’t split open while you are using it. My favorite these 12-inch bags that you can find here . There are larger or smaller bags that you could get, but this is what I prefer to use.

2) Large Piping Tips: The next thing I would get is large piping tips. If you want to get the very minimum, just get a 1M piping tip. I use this for a lot of my cupcake decorating, and you can find it here . If you wanted to get a few more large piping tips a good set is here .

If you need a good recipe for sea level or high altitude, check out my cake recipes! I used them for cakes or cupcakes. I have frosting recipes as well! My classic Vanilla Cake Recipe and Vanilla Buttercream Recipe is a good place to start, along with my Chocolate Cake Recipe and Chocolate Frosting Recipe . I have many other options, so look and see what sounds good to you!

The post Beginner Cupcake Equipment Guide appeared first on Mountainside Bakery .

Lemon Cake Recipe

Wed, 25 Jan 2023 12:57:05 GMT

This Lemon Cake Recipe makes a delicious cake with a great flavor! The lemon is just right and is not overpowering. This would be a great cake for any occasion, or to make for yourself if you have a cake craving! Lemon flavored desserts can be hit or miss, but I really like this lemon cake!

The most important part of this recipe is the lemon extract or flavoring. I get an organic version at a natural grocery store near me. The more natural the flavoring you can find, the better the taste. If you use an imitation flavoring it will taste different.

For a frosting to go with this cake I would suggest my Lemon Frosting Recipe to continue with the lemon theme. It is a great compliment to the lemon cake and isn’t overpowering. You could also go with a Vanilla Buttercream or even a Chocolate Frosting. Choose whatever sounds good to you!

I think this Lemon Cake Recipe would be great for many occasions. You could make it for a birthday party, anniversary celebration, bake sale, or even a wedding! It would also be easy to make cupcakes for a bake sale. Or if you needed a cake just because, this would be a fun option. Especially in the winter to brighten up those dreary days!

You can find the Lemon Cake Recipe below. The first is the high-altitude recipe and the sea level recipe is at the bottom. Hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

High Altitude Lemon Cake Recipe

A delicious lemon cake recipe that can be used for any occasion! This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Preheat your oven to 360F.
If you are using cake strips, place them in a small bowl of water to soak.
Crack your eggs into a small bowl and set aside.
Measure out your buttermilk and set aside.
Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
In a small bowl combine the flour, salt and baking powder. Mix with a fork until they are incorporated.
Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Scrape the bowl and add in the vanilla and lemon extracts. Mix until combined.
Add in half of the buttermilk and mix until combined.
Add in half of the flour mixture and mix until combined.
Add in the rest of the buttermilk and mix until combined
Add in the rest of the flour mixture and mix until combined.
Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
If you are using cake strips, put those around the cake pans before putting them in the oven.
Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
Take the cake out of the oven and let it cool in the pans for about 15 minutes.
Remove the cake from the pans and let it completely cool on a cooling rack.
Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

Equipment

Cake Pans (three 6inch or two 8 inch)
parchment paper
Cake Strips (optional)

Ingredients

5 large eggs
1 1/3 cups buttermilk
1 cup butter
2 cups sugar minus 2 tbsp
3 cups flour plus 3 tbsp
1 tsp salt
1 1/2 tsp baking powder
1 tsp vanilla extract
1 1/2 tsp lemon extract or flavor

Spice Cake Recipe

Thu, 22 Dec 2022 12:54:46 GMT

My Spice Cake recipe is a must try! This is a great cake for the fall or winter, it is very similar to a pumpkin spice cake without the pumpkin. It has a great flavor and is something a little different to make for events.

This cake is a little denser than a typical cake due the amount of eggs and butter, but it also makes it delicious. I remember the first time I heard of a spice cake I was a little hesitant to try it. However, I was not disappointed once I made one! It is now a recipe that I really like to make in the fall, especially for a fall wedding! It would also be a great addition to any holiday baking in the wintertime.

For the frosting for this cake, a classic vanilla buttercream recipe would be a good option. Or if you like maple, you could try my maple buttercream! And since I think chocolate goes with pretty much everything, you could always frost it with my chocolate frosting recipe.

You will find the Spice Cake Recipe below. The high-altitude version is first, and the sea level version is at the bottom. Hope you enjoy it! Be sure to leave a comment if you try it out or have any questions!

High Altitude Spice Cake Recipe

A delicious spice cake recipe that is great for the fall and winter! It is similar to a pumpkin spice cake, but without the pumpkin. This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Preheat your oven to 360F.
If you are using cake strips, place them in a small bowl of water to soak.
Crack your eggs into a small bowl and set aside.
Measure out your buttermilk and set aside.
Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
In a small bowl combine the flour, salt, baking soda, cinnamon, ginger, nutmeg and cloves. Mix with a fork until they are incorporated.
Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Scrape the bowl and add in the vanilla extract. Mix until combined.
Add in half of the buttermilk and mix until combined.
Add in half of the flour mixture and mix until combined.
Add in the rest of the buttermilk and mix until combined
Add in the rest of the flour mixture and mix until combined.
Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
If you are using cake strips, put those around the cake pans before putting them in the oven.
Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
Take the cake out of the oven and let it cool in the pans for about 15 minutes.
Remove the cake from the pans and let it completely cool on a cooling rack.
Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

Equipment

Cake Pans (three 6inch or two 8 inch)
Cake Strips (optional)
parchment paper

Ingredients

6 large eggs
1 1/4 cup buttermilk
1 1/2 cup butter
2 cups sugar minus 2 tbsp
3 cups flour plus 3 tbsp
1 tsp salt
1/2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp clove
1 tsp vanilla extract

Peppermint Buttercream Frosting

Fri, 09 Dec 2022 12:52:19 GMT

If you like peppermint, then this Peppermint Buttercream Frosting is for you! It has just the right amount of peppermint and is not overpowering. It pairs really well with chocolate or vanilla cake. Another option is to elevate your holiday sugar cookies by decorating them with this frosting recipe!

The most important ingredients in this recipe are the extracts. I like to look for organic options and avoid any imitation flavors. I think it gives the frosting a much better taste. Also, sometimes you will find peppermint flavor instead of peppermint extract which you could also use.

I am a big fan of peppermint, as well as chocolate, so my first choice would be to use this frosting with my Chocolate Cake Recipe. Another great option would be my Vanilla Cake Recipe, although feel free to use your imagination! I also think it would be fun to use this recipe to decorate sugar cookies during the holidays! It would give a little extra flavor to your cookies. If you need a good sugar cookie recipe, you can find mine here.

The Peppermint Buttercream Recipe is below. There is no need to adjust for altitude for a frosting recipe so there is just one. Hope you enjoy! Be sure to leave a comment if you try it out or have any questions!

Peppermint Buttercream Frosting

Delicious peppermint frosting recipe that could be used for cakes, cupcakes or cookies! Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften, then repeat with the other two sticks of butter. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
Place the butter in your mixing bowl and beat for a few minutes.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in the vanilla and peppermint extract. Mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in 3 tbsp of whole milk. Mix until combined.
Add in the last 3 tbsp of milk and mix until combined. If you need to adjust the consistency add in an additional tbsp of milk at a time.
Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to two weeks in the refrigerator, or you could freeze it for up to 3 months.

Ingredients

2 cups butter
32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
4 tsp vanilla extract
1 tsp peppermint extract
6 tbsp whole milk

Homemade Maple Granola Recipe – GF, DF

Thu, 01 Dec 2022 22:19:00 GMT

This Homemade Maple Granola Recipe is a healthy breakfast option that is easy to make! The maple syrup and cinnamon give it a great flavor! Make a big batch and have it throughout the week. You could eat it plain or add your favorite milk or dairy free milk!

It can be very hard to find a cereal or a granola at a store that does not have cane sugar in it. And if you happen to find one, it is usually pretty expensive. That is why I decided to make my own! This granola is sweetened with maple syrup, and my kids approve! It doesn’t take much time to put together, and then you have a healthy option for breakfast or a snack.

The granola I made is also gluten free but be aware that oats that are not labeled gluten free can contain some flour. Some companies mix the oats with flour so the oats don’t stick together. So if you would like to make it gluten free make sure to get oats that are clearly labeled GF.

In my recipe I use walnuts, pecans and chia seeds. If you do not want to use the chia seeds you can leave them out. You could also use almonds instead of the walnuts or pecans, or both. Feel free to customize it to your liking. I would also recommend using pure maple syrup. I used that in my recipe, and it might taste a little different if you use the imitation syrup.

The Homemade Maple Granola Recipe should be below, since it is a granola recipe there is no need to adjust for altitude. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

Homemade Maple Granola Recipe - GF, RSF

This granola recipe is easy to make and it is gluten free and refined sugar free! The maple and cinnamon flavor is delicious! Eat it plain or add some milk or a dairy free milk of your choice. Makes about 10 servings which are just under 1/2 cup each.

Equipment

baking sheet
Parchment Paper (optional)
Spatula

Ingredients

3 cups old fashioned oats
2/3 cup chopped walnuts
2/3 cup chopped pecans
2 tbsp chia seeds
3/4 tsp salt
1 1/2 tbsp cinnamon
1/2 cup maple syrup
2 tsp vanilla extract
1/2 cup coconut oil (melted)

Instructions

Preheat your oven to 300F.
In a large mixing bowl add the oats, walnuts, pecans, chia seeds, salt and cinnamon. Mix together with a spoon until everything is distributed evenly.
In a liquid measuring cup, measure out your maple syrup and then add the vanilla extract to it. Mix until it is combined and then pour over the oat mixture. Mix until everything has been coated.
Melt your coconut oil in the microwave or on a stove top. Pour over the oat mixture and mix until everything has been coated.
If you would like to, line your baking sheet with parchment paper. You can also use it without the parchment paper.
Pour the oat mixture onto your baking sheet and spread it evenly.
Place it in the oven for 10 minutes, then take it out and mix it with a spatula. Then make sure it is evenly distributed again.
Put it back in the oven for another 10 minutes, and again mix it with the spatula.
Put it back in the oven for 10 more minutes and then remove it. Let it cool all the way before storing.
Store the granola in an airtight container. It will last at room temperature for about 2 weeks.

Notes

Maple Buttercream Frosting

Wed, 09 Nov 2022 12:49:52 GMT

This Maple Buttercream Frosting is delicious! A great recipe to have on hand for making desserts in the fall. It will compliment many different flavors of cakes, cupcakes, or cookies!

I think maple goes well with a lot of different flavors. This frosting would be great with a classic vanilla cake, chocolate cake, spice cake, pumpkin spice cake, or whatever flavor you can come up with! You could also use it to decorate sugar cookies or make chocolate chip cookie sandwiches! There is also no shame in eating it straight out of the bowl.

The maple syrup that you use for this recipe will have a big impact on it. I created this recipe with 100% pure maple syrup. If you use imitation syrup, it will have a different flavor and could be too sweet. It also has a different consistency, and you might need to add more milk. I highly recommend getting pure maple syrup because it is all natural and has a better flavor.

The Maple Buttercream Frosting recipe is below! Since it is a frosting there is no need to adjust for altitude. Hope you enjoy! Be sure to leave a comment if you try it out or have any questions!

Maple Buttercream Frosting

Delicious maple frosting recipe that could be used for cakes, cupcakes or cookies! Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften, then repeat with the other two sticks of butter. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
Place the butter in your mixing bowl and beat for a few minutes.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in the vanilla extract and 4 tsp of maple syrup. Mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in 2 tbsp of whole milk. Mix until combined.
Add in the 4 tbsp of maple syrup and mix until combined. If you need to adjust the consistency add in an additional tbsp of milk at a time.
Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to two weeks in the refrigerator, or you could freeze it for up to 3 months.

Ingredients

2 cups butter
32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
2 tsp vanilla extract
4 tsp maple syrup
2 tbsp whole milk
4 tbsp maple syrup

Pumpkin Spice Cake Recipe

Fri, 04 Nov 2022 12:47:58 GMT

If you like pumpkin spice, then this Pumpkin Spice Cake recipe is for you! Perfect for a fall dessert, it has a great flavor without being overwhelming. Could be used for a fall birthday party or wedding! Or whenever you have the craving for this cake!

For the pumpkin spice in this recipe, I like to mix my own. If you would like to do the same, you can find my recipe here. You can also buy it pre-mixed in the store which will work just as good. However, if the store ends up running out of the pre-mixed spice, you could always get the individual spices and mix it up!

The recipe calls for pumpkin puree, and I just use canned pumpkin from the store. If you would like to make your own, go right ahead! Just roast your pie pumpkin and then puree. If you make a big batch, you can freeze it in 1 or 2 cup portions. I typically don’t have time for this step, so I settle for the canned pumpkin, but I do choose the organic option!

In terms of frosting for this cake, there are many options. You could go with a traditional Vanilla Buttercream Recipe, which you can find here. If you want to go full pumpkin spice, I do have a Pumpkin Spice Buttercream Frosting that goes really well with this cake! I also think that a Chocolate Frosting would be a good option as well. Whichever one you choose, I am sure it will be delicious!

The recipes for the Pumpkin Spice Cake are below, the high-altitude one is first and the sea level one is at the bottom. I hope you enjoy! Be sure to leave a comment if you try out the recipe or have any questions!

High Altitude Pumpkin Spice Cake Recipe

If you like pumpkin spice, then this Pumpkin Spice Cake Recipe is for you! It has a great flavor without being overwhelming. A great dessert for the fall! This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Preheat your oven to 350F.
If you are using cake strips, place them in a small bowl of water to soak.
Crack your eggs into a small bowl and set aside.
Measure out your buttermilk and set aside.
Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
In a small bowl combine the flour, baking powder and pumpkin spice. Mix with a fork until they are incorporated.
Add the butter, granulated sugar and brown sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Scrape the bowl and add in the vanilla extract. Mix until combined.
Add in the pumpkin puree and mix until combined.
Add in half of the flour mixture and mix until combined.
Add in the buttermilk and mix until combined
Add in the rest of the flour mixture and mix until combined.
Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
If you are using cake strips, put those around the cake pans before putting them in the oven.
Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
Take the cake out of the oven and let it cool in the pans for about 15 minutes.
Remove the cake from the pans and let it completely cool on a cooling rack.
Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

Equipment

Cake Pans (three 6inch or two 8 inch)
parchment paper
Cake Strips (optional)

Ingredients

5 large eggs
3/4 cup buttermilk
1 cup butter
1 1/2 cups granulated sugar minus 2 tbsp
1/2 cup brown sugar
3 cups flour plus 3 tbsp
1 tsp salt
1 1/2 tsp baking powder
1 tbsp pumpkin spice
1 tsp vanilla extract
1 cup pumpkin puree

Chocolate Waffle Recipe – GF, DF, RSF

Wed, 26 Oct 2022 23:07:00 GMT

This Chocolate Waffle Recipe is delicious, and it is gluten free, dairy free and refined sugar free! A great option for brunch or breakfast for kids! Easy to make ahead of time and freeze. Top with maple syrup or your favorite toppings!

I am a fan of chocolate, and I realized I had never had chocolate waffles before! I wanted to create a recipe that was on the healthier side, and I would feel comfortable giving my kids for breakfast. That is why I chose to use gluten free flour, coconut cream & avocado oil, and coconut sugar. And they still taste really good!

For the gluten free flour, you can use any all-purpose GF flour. However, for my recipe I used 1 1/3 cup brown rice flour, 1/3 cup potato starch, and 1/3 cup tapioca starch. It is in the notes in the recipe if you want to use the same mixture. I prefer to mix my own because I avoid xanthan gum, but store bought is fine too. Just make sure it is all-purpose, which means it has some type of starch or xanthan gum in it. They help bind the gluten free flour together since there is no gluten and will help prevent baked goods from being dry. If you don’t add that those in there, the recipe will be slightly different.

When you make the waffles, use any waffle make you would like. I found a cute spider webbed waffle maker for Halloween and used black cocoa powder to make them extra dark. The recipe will work great in a traditional waffle maker as well. If you choose to use a cute mini waffle maker, I will suggest that you buy two of them. Otherwise, it will take a very long time to make all of the waffles! (Speaking from experience here…)

Serve the waffles with maple syrup or any topping you would like. Whipped cream and fresh fruit would be a delicious option! Or just eat them plain! And they would be easy to freeze so you can take out a few at a time. Putting some parchment paper in between them would prevent them from sticking together.

The Chocolate Waffle Recipe is below! The high-altitude recipe is first, and the sea level recipe is at the bottom. I hope you enjoy! Be sure to leave a comment if you try it out or have any questions!

High Altitude Chocolate Waffle Recipe - GF, DF, RSF

These chocolate waffles are delicious and easy to make in the morning! And they are gluten free, dairy free and refined sugar free!

Equipment

waffle maker
Whisk
Small Saucepan (optional)

Ingredients

2 cups all-purpose GF flour plus 2 tbsp
1/2 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
4 large eggs
1/2 cup coconut sugar
1/2 cup avocado oil
2 cans coconut cream (5.4 oz. each)
2 tsp vanilla extract

Instructions

Turn on your waffle maker so it can preheat.
In a small mixing bowl add the all-purpose GF flour, cocoa powder, baking powder, and salt.
In a large mixing bowl add the eggs and whisk together.
If you would like to, heat up the coconut cream in a small saucepan over medium heat. Stir occasionally until the liquid and the cream are combined. Let it cool for a minute before adding. If you are in a rush, you can add it to the wet ingredients and break up the cream with the whisk.
To the large mixing bowl add the coconut sugar, avocado oil, coconut cream and vanilla extract. Whisk together until incorporated.
Add the dry ingredients to the wet ingredients and whisk until incorporated.
Add the batter to your waffle maker and cook until it is done.
Serve with maple syrup or your topping of choice.
Store any leftovers in an airtight container. They will last about 3-4 days in the refrigerator and up to 3 months in the freezer.

Notes

For my all-purpose GF flour mixture, I used 1 1/3 cup brown rice flour, 1/3 cup potato starch and 1/3 cup tapioca starch. Or you can buy it pre-mixed from the store!

Dairy Free Vanilla Frosting – DF

Tue, 04 Oct 2022 12:45:53 GMT

If you are looking for a Dairy Free Vanilla Frosting that you can still pipe with frosting tips, this is it! This recipe tastes great too and is also a vegan recipe! If you didn’t tell someone that it was dairy free, I bet they would never guess it!

I have tried several dairy free frostings over the past few years. A lot of them were good, but they were more of a glaze and were impossible to pipe decorations with. I have also tried some that were very thick and crumbly with a complicated recipe. My Dairy Free Vanilla Frosting is easy to mix up and you will get the same results every time!

The key to this recipe is the palm and coconut shortening. I buy an organic brand at my local natural grocery store. You could also find some online as well. Using palm oil in recipes is not my favorite, however it gives a great consistency to this frosting. The shortening I buy also says it is sourced from a small fair trade certified family farm that is not harming rainforests, so I feel a bit better. I like that it is a mix of coconut oil and palm oil, so it is not 100% palm oil, which I think helps with the flavor.

My search for a dairy free frosting started when I realized my youngest son needed to be dairy free. Both him and my other son agree that this frosting is really good and a great alternative to traditional buttercream! This vanilla flavor will go with many different cake or cupcake flavors!

The Dairy Free Vanilla Frosting recipe is below. Since it is a frosting recipe, there is no need to adjust for altitude. Hope you enjoy and be sure to leave a comment if you try it out or have any questions!

Dairy Free Vanilla Frosting - DF

If you are looking for a vanilla frosting that is dairy free and you can still pipe with frosting tips, this is it! And it also tastes great too!

Instructions

Add the shortening to your mixing bowl and beat for a few seconds.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Repeat until the whole bag is mixed in.
Add in the vanilla extract. Mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Repeat until the whole bag is mixed in.
Add in the maple syrup and coconut cream. Don't forget to take out about 1 tbsp of liquid from the can of coconut cream.
Mix the frosting for 1 minute then scrape the bowl. Mix for an additional 1 minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to 1 week in the refrigerator, or you could freeze it for up to 3 months.

Ingredients

2 cups palm & coconut shortening (one 15oz. container)
32 oz. powdered sugar (2 16 oz. bags or about 8 cups
1 can coconut cream (5.4 oz.) minus 1 tbsp of liquid
1 tbsp maple syrup
2 tbsp vanilla extract

Pumpkin Spice Buttercream Frosting

Thu, 22 Sep 2022 12:44:07 GMT

This Pumpkin Spice Buttercream Frosting recipe is a must have for the fall! You can get your pumpkin spice fix without a coffee, although it does pair well with it! Use the frosting for cakes, cupcakes or cookies!

I don’t know about you, but once the cool weather hits I start to crave fall recipes! Anything with apples, pumpkin or maple syrup! I really like using this frosting recipe for cupcakes in the fall which are easy to share with others. And it is a great option for a bake sale or other event!

The key to this frosting is the pumpkin spice. You can buy pumpkin spice at a store already mixed together, or you could make your own! My recipe for pumpkin spice can be found here. It is very easy to mix up yourself, and that way you can customize it if you would like to!

You could use this frosting with a variety of cake flavors, or a classic vanilla cake. My Vanilla Cake Recipe can be found here. Alternatively, you can pair it with a pumpkin spice cake, or you could put it on some pumpkin bread! There is also not judgement if you just want to have some straight out of the bowl!

The Pumpkin Spice Buttercream Frosting recipe is below. Since it is a frosting recipe there is no need to adjust for altitude. Be sure to leave a comment if you try it out or have any questions!

Pumpkin Spice Buttercream Frosting

Delicious pumpkin spice buttercream frosting recipe that will give you all of the fall vibes! You could use it for cakes, cupcakes or cookies! Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften, then repeat with the other two sticks of butter. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
Place the butter in your mixing bowl and beat for a few minutes.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in the vanilla extract and mix until combined.
Add in the pumpkin spice and mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in 3 tbsp of whole milk. Mix until combined.
Add in the last 3 tbsp of milk and mix until combined. If you need to adjust the consistency add in an additional tbsp of milk at a time.
Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to two weeks in the refrigerator, or you could freeze it for up to 3 months.

Ingredients

2 cups butter
32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
2 tbsp vanilla extract
6 tbsp whole milk
2 tsp pumpkin spice

Lemon Frosting Recipe

Fri, 26 Aug 2022 12:42:26 GMT

I really like the flavor of my Lemon Frosting Recipe! The frosting has a good lemon flavor without being overpowering. I am typically not a big fan of lemon desserts, but this buttercream is an exception! This is an easy frosting to make that will go with many cakes, cupcakes or cookies!

The key to this frosting recipe is the lemon extract or flavoring. Getting a quality flavoring will result in a delicious frosting. I buy organic or non-gmo flavorings at a local natural grocery store. You should be able to find this in a grocery store near you or online. A flavoring that has artificial ingredients will give you a different flavor. Also, using lemon juice will make the frosting too watery, so you really need an extract or flavoring.

Use this recipe as a compliment for a lemon cake! Or you could use it with a classic Vanilla Cake Recipe. It would even go with a Chocolate Cake Recipe, or whatever sounds good to you! Would also make a good frosting for sugar cookies. For decorating I like to use yellow natural sprinkles or lemon slices on top.

The Lemon Frosting Recipe is below. There is no need to adjust for altitude so there is just one! Be sure to leave a comment if you try it out or have any questions!

Lemon Frosting Recipe

Delicious lemon buttercream recipe that could be used for cakes, cupcakes or cookies! Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften, then repeat with the other two sticks of butter. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
Place the butter in your mixing bowl and beat for a few minutes.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in the vanilla extract and lemon extract or flavoring. Mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in 3 tbsp of whole milk. Mix until combined.
Add in the last 3 tbsp of milk and mix until combined. If you need to adjust the consistency add in an additional tbsp of milk at a time.
Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to two weeks in the refrigerator, or you could freeze it for up to 3 months.

Ingredients

2 cups butter
32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
2 tsp vanilla extract
1 tbsp lemon extract or flavoring
6 tbsp whole milk

Vanilla Cake Recipe

Tue, 16 Aug 2022 12:40:40 GMT

Everyone needs a classic Vanilla Cake Recipe, and this is mine! It has a great flavor and moisture. No dry cakes around here! This is a great recipe that can be used for any occasion. You can also use it to make cupcakes, which are great for kid parties or bake sales!

One important step in this recipe is beating together the butter and the sugar. Make sure you take a few minutes to get it nice and fluffy. You will know what I mean when you are mixing it. It will go from a heavier texture to something much lighter. This will give the cake a lighter texture in the end, so don’t skip this step!

Another thing to note is the switch from whole milk to buttermilk for the high-altitude recipe. When you are at high-altitude you want the structure of the cake to set up faster, so you want your batter to be thicker. That is why you switch to buttermilk which is a denser liquid. I also think it adds a great flavor to this recipe.

Vanilla Cake can be considered basic, but sometimes that is what you need! It is especially great for kid parties or a big crowd where you don’t know everyone’s taste preferences. You can always take it up a notch with some creative frosting flavors, such as my Strawberry Buttercream Recipe! Or you can stick to the classics with my Vanilla Buttercream Recipe or Chocolate Frosting Recipe.

The Vanilla Cake Recipes are below. You will find the high-altitude recipe first, and the sea level recipe at the end. I hope you enjoy and be sure to leave a comment if you try it out or have any questions!

High Altitude Vanilla Cake Recipe

A delicious vanilla cake recipe that can be used for any occasion! This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Preheat your oven to 360F.
If you are using cake strips, place them in a small bowl of water to soak.
Crack your eggs into a small bowl and set aside.
Measure out your buttermilk and set aside.
Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans.
Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
In a small bowl combine the flour, salt and baking powder. Mix with a fork until they are incorporated.
Add the butter and sugar to your mixing bowl. Mix on medium high to high speed for a few minutes, until the mixture starts to get fluffy. Scrape the bowl and mix for another 30 seconds.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Scrape the bowl and add in the vanilla extract. Mix until combined.
Add in half of the buttermilk and mix until combined.
Add in half of the flour mixture and mix until combined.
Add in the rest of the buttermilk and mix until combined
Add in the rest of the flour mixture and mix until combined.
Mix the batter by hand to make sure everything is incorporated. Add the batter to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
If you are using cake strips, put those around the cake pans before putting them in the oven.
Baking time will vary depending on the cake size and thickness. I like to set a timer for about 35 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
Take the cake out of the oven and let it cool in the pans for about 15 minutes.
Remove the cake from the pans and let it completely cool on a cooling rack.
Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

Equipment

Cake Pans (three 6inch or two 8 inch)
parchment paper
Cake Strips (optional)

Ingredients

5 large eggs
1 1/4 cups buttermilk
1 cup butter
2 cups sugar minus 2 tbsp
3 cups flour plus 3 tbsp
1 tsp salt
1 1/2 tsp baking powder
2 tsp vanilla extract

Almond Buttercream Recipe

Tue, 09 Aug 2022 12:29:59 GMT

This Almond Buttercream Recipe is delicious! I am a fan of almond, and this recipe had the perfect balance of almond flavor without being overpowering. It is easy to mix up this homemade buttercream recipe and decorate your cakes, cupcakes or cookies!

If you like almond, you need to try this recipe. Traditionally you think of putting almond frosting on a vanilla cake, but I think it goes well with so many other flavors. I really like pairing this with a chocolate cake (grab my recipe here!) or a strawberry cake. I have even had a request for a red velvet cake with almond frosting, which was really good! Get creative, or just eat it plain!

When making this frosting, be sure to get some quality extracts. A frosting is only going to be as good as the ingredients. I prefer to use organic extracts that I find at my local natural grocery store. I think they have a better taste since they are not made with artificial ingredients. Also, I like to get the ones that are made with alcohol vs. glycerin, but that is a personal choice.

I hope you get a chance to try out this Almond Buttercream Recipe! It tastes way better than a store-bought frosting and it doesn’t take that long to make. The recipe is below, and since it is a frosting recipe there is no need to adjust for altitude. Be sure to leave a comment if you try it out or have any questions!

Almond Buttercream Recipe

Delicious almond frosting recipe that could be used for cakes, cupcakes or cookies! Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften, then repeat with the other two sticks of butter. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
Place the butter in your mixing bowl and beat for a few minutes.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in the vanilla and almond extracts. Mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in 3 tbsp of whole milk. Mix until combined.
Add in the last 3 tbsp of milk and mix until combined. If you need to adjust the consistency add in an additional tbsp of milk at a time.
Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to two weeks in the refrigerator, or you could freeze it for up to 3 months.

Ingredients

2 cups butter
32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
4 tsp almond extract
1 tsp vanilla extract
6 tbsp whole milk

How to Peel Peaches

Thu, 04 Aug 2022 21:34:00 GMT

If you have ever made a dish with peaches before, I am sure you have asked yourself how to peel all of the peaches? Below I will go through my method which allows you to get the peel off easily! I find it helpful for any baked dish with a lot of peaches or for canning!

It is exciting once it is peach season, especially in Colorado where we have the Palisade peaches! There are so many dishes that you can make with this delicious fruit. I first discovered this method when making peach salsa. I make a large batch so I am able to can it and have it throughout the year. Peeling multiple pounds of peaches can be daunting, but this method makes it easy!

Instructions:

I hope these instructions helped you learn How to Peel Peaches in an easy way! When I am peeling a lot of peaches for canning it is nice to have another person help you so you can work quickly. You don’t want them to brown, so if you can get them into a vinegar mixture or put some lemon juice on them (according to your recipe) it will help prevent them from browning. Also, don’t forget to adjust your canning recipes for high altitude!

If you are looking for a great peach recipe, check out my Peace Rhubarb Pie recipe ! If you don’t like rhubarb, just make it with all peaches! Comment below if you try it out or have any questions! Or let me know what your favorite peach dish is!

The post How to Peel Peaches appeared first on Mountainside Bakery .

1. Get out a large stockpot and fill it with water. Turn your stove to high heat and bring it to a boil.

2. Fill a large bowl with water and ice. You want enough ice so it will be cold, but enough water so you can place your peaches in there. It will melt as you go so you may have to add more ice.

3. Make sure you have a cutting board ready to place your peaches on and cut them up. I also think it helps if you get out a small bowl to place all of the peach peels in. Then put them all either in the trash, compost, or feed your chickens when you are done.

4. Get out a bowl or a stockpot to put all of your peeled peaches once they are sliced or chopped.

5. Once everything is ready, place 2-3 peaches in the boiling water at a time and set a timer for 45 seconds.

6. Remove the peaches with a slotted spoon. I then place them in the ice water immediately. Let them sit in the ice water for about 30 seconds to 1 minute.

7. Start to take the peel off of the peach. It should peel off rather easily in large pieces. If it is still stuck on there, put it back into the boiling water for another 15-30 seconds and repeat the ice bath.

8. Once you are done, you will have a completely peeled peach with minimal waste! Then chop or slice your peaches according to the recipe. Try to work fast because they will start to brown quickly.

Irish Cream Frosting Recipe

Tue, 02 Aug 2022 12:27:44 GMT

If you are a fan of Irish Cream, then this Irish Cream Frosting recipe is for you! You can use it for cakes, cupcakes, cookies, etc. Goes really well with a cup of coffee, tea, or more Irish Cream!

This frosting recipe will go well with many different cake flavors. However, some of my favorite flavors are chocolate and espresso cake. Top the frosting with some chopped chocolate for some extra flavor!

The flavor of this frosting is going to depend on the Irish Cream that you buy. A good quality Irish Cream is going to give a much better flavor. Find one that you like and add it in! After you open the bottle be sure to check if it needs to be refrigerated or not. It depends on the brand of Irish Cream, and it should tell you on the bottle.

The Irish Cream Frosting recipe is below. Since it is a frosting recipe there is no need to adjust for altitude, so there is only one recipe. The recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake or a 2 layer 8 inch cake. If you only need enough for 12 cupcakes, then cut the recipe in half. Hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

Irish Cream Frosting

Delicious Irish Cream buttercream recipe that could be used for cakes, cupcakes or cookies! Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften, then repeat with the other two sticks of butter. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
Place the butter in your mixing bowl and beat for a few minutes.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in the vanilla extract and mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in 3 tbsp of Irish Cream. Mix until combined.
Add in the last 3 tbsp of Irish Cream and mix until combined. If you need to adjust the consistency add in an additional tbsp of milk at a time.
Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to two weeks in the refrigerator, or you could freeze it for up to 3 months.

Ingredients

2 cups butter
32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
4 tsp vanilla extract
6 tbsp Irish Cream

Cherry Ricotta Cake

Tue, 26 Jul 2022 12:24:56 GMT

This Cherry Ricotta Cake is made with cherries, chocolate, and ricotta. Not sure if I need to say much else, but it gets even better! This is a single layer cake that you don’t have to frost. Just mix up an easy glaze, coat the top and you are done! A pretty simple cake that is delicious!

You could make this cake for any occasion, but it would be a great option in the summertime to use up any fresh fruit that you have. I chose to use cherries in this recipe, and I made it easy by using frozen cherries. That way you don’t have to pit any cherries! You could also use fresh cherries or switch it out for a type of berry if you prefer.

For this recipe you can either use a 9 in. cake pan or a springform pan. I prefer using a springform pan for this cake, but either one will work. Whichever you choose, be sure to line the bottom of the pan with parchment paper! It is an important step that will prevent the cake from sticking in the middle. And believe me when I say that you will not want to waste any bit of this cake!

High Altitude Cherry Ricotta Cake

This single layer cake is made with cherries, chocolate and ricotta. This amazing combination is then topped with a glaze, creating a simple cake that is great for any occasion!

Instructions

Preheat oven to 340F.
In a small bowl crack the eggs and set aside.
Take out the ricotta cheese from the refrigerator and set aside.
Prepare your cake pan or springform pan. Grease and flour the pan and line the bottom with parchment paper.
If you are using fresh cherries, be sure to wash them and take the pits out. I prefer to chop the cherries up a bit in a blender, but that is optional. Measure out your cherries and set aside.
Chop up the chocolate quickly in a blender or with a knife. I like to have pieces about the size of a pea, but chop it how you like it. I used half of a chocolate bar (1.5 oz.) and ended up with about 1/4 cup of chopped chocolate. Set the chocolate aside.
In a small bowl add your flour, salt and baking powder. Mix with a fork or spoon until incorporated.
In your mixing bowl, add your butter and sugar. Mix for a few minutes until it becomes light and fluffy.
Add the eggs. Mix until incorporated well.
Scrape the bowl and add the vanilla extract and ricotta. Mix until incorporated.
Add half of the flour mixture and mix. Add the second half and mix until incorporated.
Fold in the cherries and the chocolate by hand until they are just incorporated.
Transfer the batter into your pan and smooth out the batter so it is even.
Bake for 1 hour to 1 hour and ten minutes, or until a knife or a skewer in the center comes out clean.
Let the cake cool on a cooling rack for about 15-20 before taking it out of the pan. Then let it cool completely on the cooling rack.

9 in. cake pan or springform pan
parchment paper
Blender (optional)

Equipment

Ingredients

4 large eggs
1 cup ricotta
1 1/2 cup fresh or frozen cherries (roughly chopped)
1/4 cup chocolate (chopped) about 1.5 oz
2 cups flour plus 2 tbsp
1 tsp salt
1 tsp baking powder
1/2 cup butter (softened)
1 1/2 cup granulated sugar minus 1 tbsp
1 tbsp vanilla extract

Pair this cake with some tea, coffee or wine and have yourself a dessert moment! If you happen to have any leftovers, store them in the refrigerator for up to 5 days. Or you could cut individual slices and freeze them for about 1 month. Be sure to separate the slices with plastic wrap or parchment paper before you freeze them, that way they won’t stick together!

The recipes for the Cherry Ricotta Cake are below. The first one is the high-altitude recipe, and the sea level recipe is at the bottom. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

Cherry Ricotta Cake

Glaze

1 cup powdered sugar
2 tbsp milk

Cherry Ricotta Cake

In a small bowl mix the powdered sugar and milk together until smooth.
Pour the glaze over the cake to coat the top. Or you could pour on each individual slice as you serve it.
Store any leftovers in an airtight container in the refrigerator. It will last up to 5 days. You can freeze slices of the cake in an airtight container for about 1 month. Be sure to separate them with parchment paper or plastic wrap before freezing.

Glaze

Gluten Free Oatmeal Cream Pies

Tue, 05 Jul 2022 21:30:00 GMT

These homemade Gluten Free Oatmeal Cream Pies are delicious! A great dessert to make that is easy to share. And they will have less ingredients than a store-bought version!

Growing up I went through a phase where I was mildly obsessed with oatmeal creme pies. They are not the healthiest things out there, and it is nice to have a recipe where I can make a homemade version of them. And they are gluten free! If you would prefer, you could always switch out the gluten free flour for regular flour.

When baking the oatmeal cookies, try to get the cookie dough as uniform as you can. That way it will be easier to match them up after they are done baking. Also, these cookies will spread while they are baking so I would recommend placing 6 on a baking sheet instead of the normal 12.

To fill the cookies, I like to use a piping bag and piping tip 2A. If you don’t have those you could always use a resealable plastic bag and cut one of the corners off. First, lay out your cookies in order to match up ones that are similar in size. Then pipe the cream filling on the bottom of one of the cookies, then place the other cookie on top. An example should be below.

This recipe will make about 30 oatmeal cookies, which will give you about 15 oatmeal cream pies. This is a great dessert for adults or kids. I have even made these for some bake sales! And to make it more of a summertime dessert, add ice cream in the middle instead of the cream filling!

The recipes for the Gluten Free Oatmeal Cream Pies are below. The high-altitude recipe is first, and the sea level recipe is below. Be sure to leave a comment if you try it out or have any questions!

High Altitude Gluten Free Oatmeal Cream Pies

Use this recipe to make homemade oatmeal cream pies! They have less ingredients than a store-bought version and are delicious! The recipe makes about 30 oatmeal cookies, which will give you about 15 cream pies.

Equipment

1 1/2 tbsp cookie scoop
parchment paper
baking sheets
Piping Bag (optional)
Piping Tip 2A (optional)

Ingredients

Oatmeal Cookies

1 large egg
1 cup butter (softened)
1/2 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
1 1/2 cups all-purpose Gluten Free flour plus 1 tbsp
1/2 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
2 1/2 cups Gluten Free old-fashioned oats

Cream Filling

1/2 cup butter
16 oz powdered sugar (1 bag or about 4 cups)
2 tsp vanilla extract
4 tbsp heavy cream

Instructions

Oatmeal Cookies

Preheat oven to 350F. Prepare your baking sheet by lining it with parchment paper.
Crack the egg into a small bowl and set aside.
In your mixing bowl add the softened butter, brown sugar and granulated sugar. Mix for a few minutes until it is light and fluffy. Be sure to scrape the bowl at least once.
In the meantime, get a small bowl and add the all-purpose gluten free flour, baking soda, salt and cinnamon. Mix lightly with a fork until combined.
Once your butter mixture is fluffy, add in the egg and mix until combined.
Scrape the bowl and add the vanilla extract. Mix until combined.
Add half of the flour mixture to your mixing bowl. Mix until incorporated, then repeat with the other half.
Add in the oats. Mix until they are combined, then hand mix to make sure everything is incorporated.
Use a 1 1/2 tbsp cookie scoop to place dough on the baking sheet. I recommend only doing 6 per sheet because they will spread while baking. Roll the dough into a ball so they are all even.
Bake for about 12-14 minutes, until the edges just start to turn brown.
Remove the baking sheet from the oven and let the cookies sit for 1-2 minutes. Then transfer the cookies to a cooling rack to cool completely.

Cream Filling

Slightly soften your butter so you can make an indent, but it is not mushy. You can do this by leaving it on the counter or placing it in the microwave for a few seconds.
Place the butter in your mixer and beat for about 30 seconds.
Add in about 1/3 of the powdered sugar and mix until incorporated.
Add in the vanilla extract and mix.
Add in another 1/3 of the powdered sugar and mix until incorporated.
Add in 2 tbsp of the heavy cream and mix.
Add in the rest of the powdered sugar and mix until incorporated.
Add in the rest of the heavy cream and mix. If the filling is too stiff add in 1 teaspoon of heaving cream. You want it to be stiff, but soft enough that you can pipe it.
Beat the filling for about 2 minutes, scraping the bowl at least once in between.

Assembly

Place the filing in a piping bag with tip 2A or use a resealable plastic bag with a corner cut off.
Lay out the cookies and try to match up similar ones. Pipe the filling onto the bottom of one cookie and place a matching one on top.
Store any leftovers in the refrigerator. They will last up to 5 days. If you want to make the oatmeal cookies ahead of time you could freeze them up to 3 months, but don't freeze them with the cream filling.

Potato Salad Recipe (No Mayo)

Thu, 30 Jun 2022 22:08:00 GMT

This Potato Salad Recipe (No Mayo) is a great side dish for any BBQ! I am not a big fan of the recipes with mayonnaise or eggs, so I really like this recipe that uses fresh herbs with a vinegar & olive oil dressing. It is a healthier potato salad that I could eat year-round!

The fresh herbs in this recipe add a great flavor to this salad. They are common herbs that you should be able to find in the produce section of your grocery store. If you have trouble finding dill, you could substitute the dried version. However, I think it is important to use the fresh chives and parsley. To make it easier to chop the parsley I put it in my ninja. And feel free to add more herbs if you like a stronger taste!

For the potatoes, I like to leave the skin on the red potatoes. I do this because it gives some color to the potato salad, and it helps keep the potatoes together. If you really don’t like to keep the skin on you could peel them. Or if you want you could use a different kind of potato, such as gold potatoes. The best part of making homemade potato salad is that you get to customize it to how you like it!

I like making this potato salad the day before to allow the flavors to soak in and makes things easier the day of an event. It is a great side dish for a BBQ, and goes well with my Pasta Salad Recipe ! You could make both the day before, and then you have more time to focus on grilling and entertaining the day of!

The Potato Salad Recipe (No Mayo) is below. There is just one recipe since there is no need to adjust for altitude. The only difference you would see would be the time it would take to boil the potatoes. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

Potato Salad Recipe (No Mayo)

This Potato Salad recipe is delicious, and it doesn't use any mayonnaise! It has fresh herbs, onions, vinegar and olive oil. A great side dish for any BBQ!

Equipment

Large Pot
Small Saucepan

Ingredients

3 lbs red potatoes cubed (3/4" to 1")
1 tbsp avocado oil
3/4 cup sweet onion chopped
2 tbsp white vinegar
2 tbsp apple cider vinegar
1 tbsp stone ground mustard
2 tsp salt
3/4 tsp pepper
1/4 cup olive oil
3 tbsp fresh chives chopped
3 tbsp fresh parsley chopped
1 1/2 tbsp fresh dill chopped

Instructions

Cube the potatoes and place them in a large pot. I leave the peel on, but you could peel them if you would like to. Cover them with water so there is at least 1 inch above the potatoes. Salt the water and bring to a boil. Reduce the heat to medium and simmer until they are cooked. They should break easily with a fork. Drain the water and let them cool a bit.
While the potatoes are cooking, add the avocado oil to your small saucepan and turn to medium heat. Chop the sweet onion and add to the saucepan. Cook until the onions are tender and start to turn translucent. Should be about 6-8 minutes. Be sure to stir occasionally while they cook. Set aside to cool for a few minutes.
In a small bowl add the white vinegar, apple cider vinegar, stone ground mustard, salt, pepper, and olive oil. Whisk them together.
Chop the chives, parsley, and dill. Add to the small bowl and whisk together.
Once the potatoes have cooled a little, add the onions and herb dressing mixture to the potatoes. Gently toss to coat. Adjust seasonings as needed.
Place the potato salad into an airtight container and put it in the refrigerator to cool before serving. I like to make this the day before so it can cool overnight.
Store any leftovers in an airtight container in the refrigerator. It should last for 4-5 days.

Strawberry Buttercream Recipe

Thu, 23 Jun 2022 12:20:49 GMT

If you like strawberries, then this Strawberry Buttercream Recipe is for you! It has a great flavor that will go with many different cakes or cupcakes! And it is easy to make since it uses freeze-dried strawberries!

I used freeze-dried strawberries in my recipe because it does not add any additional liquid to the buttercream. It can be tricky to use fresh strawberries because the frosting will become runny if you add enough to get a good strawberry flavor. Using freeze-dried strawberries solves that problem, and you don’t have to wash or cut any berries! You should be able to find them in a grocery store or online.

When you blend the freeze-dried strawberries into a powder it shouldn’t take very long. You don’t want to overdo it otherwise it might start to stick together. There might be a few pieces that are a little bit bigger which is ok, but you want the overall mixture to resemble a powder.

Since this recipe is homemade with real ingredients, it has a really good strawberry flavor. It is not overwhelming or artificial. It is a really nice strawberries and cream vibe, which will go great with a lot of different cake flavors! Or you could even use it on sugar cookies, make chocolate chip cookie sandwiches, etc. You could also use my Strawberry Cream Recipe for a filling!

The Strawberry Buttercream Recipe is below. Since it is a frosting recipe there is no need to adjust for altitude. Hope you enjoy and be sure to leave a comment if you try it out or have any questions!

Strawberry Buttercream Recipe

Delicious strawberry frosting recipe that could be used for cakes, cupcakes or cookies! It has a light strawberry flavor that would go well with many cake flavors. Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften, then repeat with the other two sticks of butter. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
Place the butter in your mixing bowl and beat for a few minutes.
Add about 1 cup of freeze-dried strawberries to your blender and process until it is a powder. Take 1/4 cup of the powder and add it to your butter. Mix until incorporated.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in the vanilla extract and mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in 3 tbsp of whole milk. Mix until combined.
Add in the last 3 tbsp of milk and mix until combined. If you need to adjust the consistency add in an additional tbsp of milk at a time.
Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to two weeks in the refrigerator, or you could freeze it for up to 3 months.

Blender

Equipment

Ingredients

2 cups butter
32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
4 tsp vanilla extract
6 tbsp whole milk
1/4 cup powdered freeze-dried strawberries

Almond Tea Cookies

Tue, 14 Jun 2022 20:17:00 GMT

These Almond Tea Cookies go great with a cup of tea or coffee! They have a light almond flavor and are a cross between a spritz cookie and a shortbread. They are easy to make, and you don’t have to chill the dough at all!

I really like my Almond Spritz Cookie recipe, but I wanted to modify the recipe so I could roll out the dough and have it taste a little more like a shortbread cookie. And there is no need to chill this dough! If you find that you are having a hard time rolling it out, you can chill it for a bit. However, I think it is easier to not have any lines when you re-roll the dough when you don’t chill it.

What is also nice about these cookies is that you don’t have to frost them. Just add sprinkles of your choice and you are done! Having kids help with this step would be a good way to get them involved. I like to use natural sprinkles that don’t have any artificial dye in them. You should be able to find some at a natural grocery store or online.

The recipes for the Almond Tea Cookies are below. You will find the high-altitude recipe right below, and the sea level recipe at the bottom. I hope you enjoy them and be sure to leave a comment if you try them out or have any questions!

High Altitude Almond Tea Cookies

These cookies are similar to shortbread with a hint of almond. And they are a lot easier to make! They go great with a cup of tea or coffee! Makes about 4 dozen cookies.

Equipment

Round Cookie Cutter (2 inch)
Rolling Pin
baking sheets
parchment paper

Ingredients

1 cup butter
1 cup sugar minus 1 tbsp
3 cups flour plus 3 tbsp
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
2 tsp almond extract
1 tsp vanilla extract
2 tbsp sprinkles

Instructions

Preheat your oven to 360F.
Crack your eggs into a small bowl and set aside.
Line your baking sheets with parchment paper.
In your mixing bowl, cream together the butter and sugar until fluffy. About 3-5 minutes.
In a small bowl add your flour, baking powder and salt. Mix lightly until incorporated.
Add your eggs to the butter and sugar and mix until incorporated.
Scrape the bowl and then add the almond and vanilla extracts. Mix until incorporated.
Add in half of the flour mixture and mix until incorporated. Then add the second half and mix until everything is incorporated.
Lightly flour your rolling surface (I like to use a cutting board) and get out your cookie cutter and rolling pin.
Take about half of the dough and shape it into a ball. Roll it out to about 1/4" thick and cut out your cookies. Add your sprinkles.
Bake for 11-13 minutes, until the bottom is just starting to turn a golden brown.
Let the cookies cook on the baking sheet for about 1-2 minutes, then transfer to a cooling rack.
Store in an airtight container. They will last up to 2 weeks at room temperature or up to 3 months in the freezer.

Rhubarb Facts & Health Benefits

Fri, 10 Jun 2022 17:30:00 GMT

Ever wondered about the health benefits of eating rhubarb? I have gathered some facts and health benefits about this plant which might surprise you! Even though it is very tart if you eat it raw, there are plenty of recipes that transform rhubarb into something delicious!

5 Rhubarb Facts:

5 Rhubarb Health Benefits:

Hopefully you have learned something new about rhubarb and are inspired to try out some recipes! Or even grow it in your backyard! If you are looking for a great pie recipe, check out my Peach Rhubarb Pie ! And since rhubarb is a vegetable, you could always try to add it in a soup or other recipes while cooking!

The post Rhubarb Facts & Health Benefits appeared first on Mountainside Bakery .

Rhubarb is a vegetable, not a fruit! However, it pairs well with many fruits in baked goods.
Rhubarb is a perennial plant that is very easy to grow. It can grow in zones 3-8, but it does best where there is a cold winter, such as Colorado!
The stalks are edible, but the leaves are not! They contain oxalic acid and can be poisonous if you eat them.
You can harvest rhubarb once the plant is 3 years old and the stalks are 12-18″ long and at least 3/4″ in diameter. Harvest season is about 8-10 weeks long from spring to early summer.
Rhubarb originated in Asia and was brought to Europe around the 1600’s. Shortly after that it is rumored that Ben Franklin asked for the seeds to be brought over to America.

Rhubarb is high in fiber and a good source of Vitamin K1, even when cooked. It also provides Vitamin C and a little bit of Calcium & Potassium.
Eating it may help lower cholesterol since it is high in fiber.
It is a good source of antioxidants, and it is reported to have more than kale does!
Can aid digestion & improve liver health.
Rhubarb by itself is very low in sugar, however it is very tart, so sugar is normally added to recipes.

Peach Rhubarb Pie

Tue, 07 Jun 2022 21:57:00 GMT

This Peach Rhubarb Pie is delicious! A great way to use up any rhubarb you might have! Serve it with some ice cream and you have an amazing desert that is perfect for summertime!

When I typically think of rhubarb, I think of strawberry rhubarb pie. I remember when I was growing up my grandfather would always order that pie, but he was the only one who would eat it. Being out in Colorado now, I decided to use peaches instead of strawberries! It was a great choice to switch it up, and I would eat this pie any day it tastes so good!

Whether you are picking your own rhubarb or getting it from the store, it is important to remove all parts of the leaves. They are poisonous and you do not want to eat them! Also be sure to wash your rhubarb well before slicing it up. If you are brave, you can try a piece before cooking it if you haven’t before. I will warn you it is very bitter!

For the peaches, you need to peel them before adding them to the filling. One method is to use a paring knife to cut off the peel. Another way is to place the peaches in boiling water for about a minute, and then put it in ice water for about 30 seconds. You should be able to just take the peel right off. If not, repeat the process and see if that makes it easier. This is my favorite way to take the peel off because there is little to no waste.

If you do not want to make your own pie crust, you can always use a store-bought pie crust instead. However, I recommend making your own pie crust. I think it tastes a lot better and it is fairly easy to make! If you want some more guidance on making a pie crust, check out my guide How to Make a Simple Pie Crust.

The Peach Rhubarb Pie recipe is below. Since nothing has to rise with this recipe, you don’t have to adjust for altitude. I hope you enjoy it and be sure to leave a comment if you try it out or have any questions!

Peach Rhubarb Pie

★★★★★

This is a delicious rhubarb recipe! A great dessert for summertime!

Equipment

Pastry cutter
Pie Dish
Rolling Pin
Pastry Brush (optional)
baking sheet
Aluminum Foil (optional)

Ingredients

Pie Crust

3 cups flour
3/8 cup sugar
3/8 tsp salt
1 1/2 cups butter (cold)
1/2 cup cold water

Peach Rhubarb Filling

2 1/2 cups sliced rhubarb (about 1/4 in. thick)
2 1/2 cups peaches (peeled and sliced)
1/4 cup brown sugar
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 tsp cinnamon
1/8 tsp allspice (optional)
1/4 tsp salt
3/4 tsp vanilla
1 tbsp butter (optional)

Egg Wash & Topping

1 large egg yolk
2 tbsp water
1/2 tsp cinnamon sugar

Instructions

Preheat your oven to 425F. Place your racks on the lower part of your oven

Pie Crust

In a large bowl add flour, sugar and salt and mix together.
Cut butter into slices and add to the mixing bowl. Cut in butter with a pastry cutter until the crumbs are about pea sized.
Set out two pieces of plastic wrap for the pie crust once it is done.
Slowly add the cold water to the mixing bowl and hand mix until the dough comes together. You might not need the full 1/2 cup, just keep adding until the dough just comes together. Do not add too much water otherwise the crust will be gummy. You can add some more flour if you think you have added too much water.
Divide the dough into two. Roll each part into a ball and then flatten slightly. Place in the plastic wrap and put it in the refrigerator while you are making the pie filling. If you want, you can make the pie crust up to a day in advance and store in an airtight container in the fridge.

Filling & Assembly

Slice your rhubarb about 1/4 in thick. Place the pieces in a large mixing bowl.
Peel your peaches. I like to put them in boiling water for about 1 minute and then put them in ice water for about 30 seconds. The skin should peel right off. Or you can use a paring knife.
Thinly slice your peaches. You can cut your slices into about 1-inch sections if you want smaller pieces of fruit in your pie. Add your peaches to the mixing bowl with the rhubarb.
Add the brown sugar, granulated sugar, cornstarch, cinnamon, all spice (optional), and salt. Mix together quickly, then add the vanilla extract. Mix until combined. Let it sit for at least 10 minutes.
Get out your pie dish, baking sheet and one part of the pie dough.
Prepare your surface with flour and some extra for rolling. Coat both sides of the pie dough with flour and start to roll. Once it is the size of a medium plate, flip it over and coat again with flour. Then finish rolling to the size of your pie dish. Keep the thickness to just less than 1/4".
Once the dough is the correct size, transfer to your pie dish.
Using a slotted spoon, put the filling in the pie dish while leaving most of the liquid in the mixing bowl. Once you are done, you can drizzle more liquid on top if you think it needs a little more. You want there to be a little bit in the pie, but don't add all of the liquid otherwise your pie will be runny.
Roll out the second pie crust. You can either place it on top of the pie and cut some vent holes or cut it into strips and make a lattice on the top.
If you wish to use an egg wash, combine one egg yolk and the 2 tbsp of water in a small bowl and whisk. Using a pastry brush, lightly brush the mixture on top of the pie and use it as a "glue" for the edges of the lattice. I highly recommend using the egg wash for a lattice pie.
Sprinkle the top of your pie with about 1/2 tsp of cinnamon sugar. Feel free to add less or more as you would like.
Use aluminum foil to shield the pie crust or use pie shields.
If you would like, you can line your baking sheet with parchment paper or aluminum foil for an easy clean up.
Place the pie in the oven on top of your baking sheet or have the sheet on the rack underneath.
Bake at 425F for 15 minutes, then turn the oven down to 375F for an additional 40-50 minutes. Check your pie crust about 10-15 minutes before it is done. If it looks like it needs to cook more then remove the aluminum foil or pie shields.
Once the crust is starting to turn golden brown on the bottom the pie should be done. Remove from the oven and let it cool on a cooling rack.
To store the pie, cover the top with aluminum foil or plastic wrap. The pie will last for about 1-2 days at room temperature and about 5 days in the refrigerator.

Mixed Berry Popsicle Recipe – GF, DF, RSF

Tue, 31 May 2022 20:48:00 GMT

This Mixed Berry Popsicle Recipe is very easy to make, and they taste great too! My kids request these throughout the year but are definitely a favorite during the summer! This recipe doesn’t have any dairy or refined sugar, so they are a healthy snack or dessert!

Homemade popsicles are very easy to make, all you have to do is blend the ingredients and freeze! A great way to make your own popsicles that don’t have any refined sugar or extra ingredients. This recipe relies on the sweetness of the fruit itself and some maple syrup of course. I also use coconut cream to give it a creamy texture without using any dairy products!

When washing my fruit, I like to use a mixture of 2 parts water to 1 part vinegar. This helps breakdown any bacteria or mold spores. Put the berries in the mixture and swirl them around to make sure they are coated. Then I let them soak for a minute or two and then rinse. I try to do this shortly after buying berries because organic fruit tends to go bad pretty fast. Despite what others may say, I feel like this helps make them last longer!

I really like this popsicle recipe because it is an easy snack option for kids! Sometimes I feel like all my kids want are snacks, so I need a lot of options for them! Especially during summer break! I make these popsicles in molds that are about the size of a ring-pop so they are able to finish them in one sitting. It is better than trying to save a half eaten popsicle for a toddler! If you know, you know.

The Mixed Berry Popsicle Recipe is below. Since it is mainly frozen fruit, there is no need to adjust for altitude! Hope you enjoy them! Be sure to leave a comment if you try out the recipe or have any questions!

Mixed Berry Popsicle Recipe - GF, DF, RSF

These healthy popsicles are easy to make, and they taste great too! My kids ask for them all the time, no matter what season it is! This recipe makes about 12 kid-sized popsicles.

Equipment

Popsicle Molds
Blender

Ingredients

2 medium bananas
1 cup strawberries (tops cut off)
1 cup blueberries
1 can coconut cream (5.4 oz.)
3 tbsp maple syrup
1/2 tsp vanilla
1/2 tsp lemon juice

Instructions

In your blender, add the peeled bananas.
Wash your strawberries and cut the tops off. Add about 1 cup of those to your blender.
Wash your blueberries and add 1 cup of them to your blender.
Add the coconut cream, maple syrup, vanilla extract, and lemon juice on top of the fruit in the blender.
Turn on the blender and mix for a minute or two, until everything is broken down and incorporated.
Pour into your popsicle molds and freeze for 6 hours or overnight. Then they are ready to enjoy!
If you have trouble removing the popsicles from the molds, run it under hot water for a few seconds until it releases.
The popsicles will last for up to two months in the freezer due to the coconut cream. They would last for up to 6 months if you wanted to leave that out.

Gluten Free Banana Bread Recipe – GF, DF, RSF

Fri, 27 May 2022 21:01:00 GMT

This Gluten Free Banana Bread Recipe is also dairy free and refined sugar free! A great way to use up any extra bananas that you might have! I like to have it for breakfast, brunch or as a snack. And if you want to take it up a notch, you can use it to make some French toast!

I rarely throw bananas that have gone bad away. If I have the time, I like to make banana bread with them right away. If I am busy at the moment, then I will put them in the freezer! It is a great way to save them until you are ready to use them. And the best part is that you don’t have to do anything to them! Just throw them in there with the peel on. The peel will get a bit darker, but that is ok. They will last for several months in there. Once you are ready to bake with them just defrost the number of bananas that you need in the microwave.

When baking gluten free breads, I find it very helpful to line the pan with a piece of parchment paper. I still grease the pan and flour it. However, a lot of the time gluten free flour does not do the best job of preventing the bread sticking to the bottom. With the parchment paper it doesn’t stick, and it is very easy to lift it out once it is done. I highly recommend using it if you don’t want the bread to stick to the bottom!

In the recipes below I list out the ingredients that I combined to get a gluten free flour mixture. If you have an all-purpose gluten free flour, you can use that instead of what I have listed. You would need 2 1/2 cups total for the high-altitude recipe, and 2 1/2 cups minus 2 tbsp. for the sea level recipe.

The Gluten Free Banana Bread Recipe can be found below. The high-altitude recipe is first, and the sea level recipe is at the bottom. I hope you enjoy and be sure to leave a comment if you try it out or have any questions!

High Altitude Gluten Free Banana Bread Recipe - GF, DF, RSF

This bread recipe is great for breakfast or a snack! A great way to use up any extra bananas that you might have!

Equipment

Loaf Pan (I prefer glass)
parchment paper

Ingredients

3 large eggs
3 medium bananas
1/4 cup applesauce
1 1/2 cups brown rice flour plus 2 tbsp
1/2 cup oat flour
1/4 cup potato starch
1/8 cup arrowroot starch
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tbsp cinnamon
1/2 cup avocado oil
1/2 cup coconut sugar
1/4 cup maple syrup
2 tsp vanilla extract
1/2 cup chopped walnuts

Instructions

Preheat your oven to 350F.
Prepare your loaf pan. Grease the pan with avocado oil (~3/4 tsp) and flour with some brown rice flour. Then take a piece of parchment paper to line the bottom and the two long sides.
Crack your eggs into a small bowl.
Get out your bananas. If they are frozen, defrost in the microwave while you are preparing the rest of the ingredients.
In a small mixing bowl, combine the brown rice flour, oat flour, potato starch, arrowroot starch, salt, baking powder, baking soda, and cinnamon. Mix until incorporated with a fork or spoon.
In your mixing bowl, combine the oil, coconut sugar, and maple syrup. Mix for 30 seconds to 1 minute.
Add your eggs to the oil mixture and mix until combined.
Scrape the bowl and add the vanilla extract, bananas, and applesauce. Mix until combined.
Add in half of the flour mixture and mix until combined. Then add in the second half and mix again.
Add in the chopped walnuts and mix until incorporated.
Quickly mix by hand to scrape the edges of the bowl and make sure everything is incorporated.
Pour the mixture into the loaf pan and bake for about 70 - 75 minutes (1 hour and 10 minutes to 1 hour and 15 minutes). The banana bread will be done when a knife or skewer comes out clean or with just a few crumbs.
Place the loaf pan on a cooling rack for 15 minutes. Then use a butter knife to break the sides free and remove the bread from the pan.
Discard the parchment paper and place the bread directly on the cooling rack. Let it completely cool.
Store the banana bread in the refrigerator. It will last for about 4-5 days in an airtight container or sealable bag. You can also freeze the bread for up to 4 months.

Maple Syrup Facts

Thu, 19 May 2022 21:58:00 GMT

Check out these 10 Maple Syrup Facts to learn more about it! It is no secret that I really like maple syrup, and I wanted to share some knowledge about it! I hope you find it as interesting as I do!

When I was growing up my grandparents lived in Vermont, so we always had delicious real maple syrup from there. It is an excellent addition to a lot of breakfast foods, but you can use it in baking as well! I really like to use maple syrup when I am making a recipe without refined sugar. I will use coconut sugar, but I feel like the addition of a little maple syrup will give it just the right amount of sweetness. That way it tastes just as good as using granulated sugar! If you don’t know much about real maple syrup, check out the facts below!

10 Maple Syrup Facts:

1.

It takes 40 gallons of sap to make 1 gallon of maple syrup! The sap mainly comes from sugar maple trees and each tap in a tree will produce about 10 gallons of sap. It takes a lot of trees to produce maple syrup!

2.

Sugar maples can live up to 200-300 years old and they can be re-tapped every year if they are healthy! However, they must be at least 10 inches in diameter before they can be tapped, which takes about 40 years.

3.

Once the sap is collected, it should be boiled down into syrup ASAP. The sap is brought to a “sugarhouse” where it goes from about 98% water and 2% sugar to 33% water and 67% sugar.

4.

There is a maple sugar season which begins around late February to early March where it is below freezing at night and mild during the day. The length of the season depends on the weather and can be a few weeks up to 8 weeks. Once the leaf buds on the tree start to grow the season is over.

5.

The biggest producer of maple syrup is Quebec in Canada (over 13,000,000 gallons in 2020), the second one is Vermont (about 2,200,000 gallons in 2020)!

6.

Maple syrup can be further boiled down into maple sugar, which I like to use in baked goods or on breakfast foods! You can replace granulated sugar with it at a 1:1 ratio.

7.

There are different grades of maple syrup, and each one has a slightly different taste. They are split into Grade A and Grade B, and within each grade is a light and a dark. Grade A will be a lighter syrup and Grade B is a darker more robust syrup. Experiment with the different grades and shades to find which one you like best!

8.

Compared to granulated sugar, maple syrup is healthier! It has a lower glycemic index than sugar, which is about 65 vs 54 for maple syrup. Also, it contains vitamins, minerals and up to 24 antioxidants!

9.

Store your maple syrup in the refrigerator for up to a year, or in the freezer! Maple syrup doesn’t freeze and can last in the freezer for several years! This is a great option if you don’t use syrup very often or want to buy a big container and keep a small container in the refrigerator. If maple syrup goes bad it will start to get moldy on top. If you see a few hard crystals forming on the bottom that is normal.

10.

In Canada there was “The Great Maple Syrup Heist” in 2011 and 2012. Over serval months there was about 3,000 tons of syrup that was stolen from a warehouse that was run by the Federation of Quebec Maple Syrup Producers. The syrup was worth over $18 million Canadian. Barrels of syrup were siphoned and replaced with water. They took the stolen syrup to Vermont where they sold it in small quantities. Eventually 26 people who were connected with the crime were arrested.

Now you know a lot of maple syrup facts! If you are looking for some great recipes to use maple syrup, check out my Pumpkin Spice Waffles , Maple Date Ice Cream – GF, DF, RSF , and No Bake Chocolate Peanut Butter Fudge – GF, DF, RSF . And if you have maple sugar on hand, check out my Paleo Crem Brulee – DF, RSF ! There are many more RSF recipes that use maple syrup, so search around and find what sounds good to you!

The post Maple Syrup Facts appeared first on Mountainside Bakery .

Pasta Salad Recipe

Tue, 17 May 2022 19:58:00 GMT

This Pasta Salad Recipe is perfect for summer BBQ’s! It is an easy side dish that you can make ahead of time. You could also bring it for a picnic or camping trip!

This recipe is pretty easy to make. All you have to do is boil pasta and chop veggies! Then mix everything together. I also think it tastes best when made a day ahead, which makes things easier when planning to bring it to an event. And when you boil your pasta, don’t forget to salt the water! It will give the pasta a much better flavor.

You can also customize this pasta salad to make it how you want. If you don’t like a vegetable or want to add something else go for it! Also, for the olive oil start with 3/4 cup. If you want the pasta salad to have more dressing, then add another 1/4 cup. I like the dressing on the heavier side so I usually add the full cup.

If you have any leftovers store them in the refrigerator. It should last 4-5 days if stored in an airtight container. Be sure to mix it up before serving again. If it starts to dry out just add a little bit more olive oil.

Since this Pasta Salad Recipe does not involve any baking, there is no need to adjust for altitude! The only difference you will notice is the time it takes to boil your water and cook your pasta. The recipe is below, I hope you enjoy it! Be sure to leave a comment if you try it out or have any questions!

Pasta Salad Recipe

This recipe is perfect for summer BBQ's!! An easy side dish you can make ahead of time!

Equipment

Large Pot
Peeler (optional)
Whisk

Ingredients

1 lb pasta
1 medium cucumber (peeled & quartered)
1 medium red pepper (chopped)
1 1/2 cup tomatoes diced (about 2-3 tomatoes)
1 medium onion (chopped)
8 oz. feta cheese

Dressing:

3/4 to 1 cup olive oil
1/4 cup balsamic vinegar
1 tbsp apple cider vinegar
1 1/2 tbsp granulated sugar
1/4 tsp ground yellow mustard
1 tsp salt
3/4 tsp pepper

Instructions

In the large pot boil water and cook your pasta. Make sure to salt the water you cook your pasta in!
Once the pasta is cooked drain the water and let it cool a bit.
Chop up the cucumber, red pepper, tomatoes and red onion. Add them to the pasta. I peel my cucumber, but you can skip that step if you want.
For the dressing, in a small bowl add 3/4 cup of olive oil, balsamic vinegar, apple cider vinegar, ground yellow mustard, salt and pepper. Whisk them together and pour over the pasta salad.
Mix the pasta salad and adjust the salt and pepper to taste. Also, if you feel the pasta salad is too dry add another 1/4 cup of olive oil and mix.
Add the feta cheese and mix until combined.
Store the pasta salad in an airtight container in the refrigerator. Will stay good for about 4-5 days.

Vanilla Buttercream Recipe

Tue, 03 May 2022 12:18:07 GMT

This classic Vanilla Buttercream Recipe is perfect for many baked goods. You can use this for cakes, cupcakes, cookies, etc. Or just eat it plain! It has just the right amount of sweetness to go with just about anything.

If you have never made frosting before, this is the recipe to start with! I find that a lot of frosting you find in the store is overly sweet and can be overpowering on some baked goods. This vanilla buttercream recipe is also fairly easy to make. In just a few minutes you will have delicious homemade buttercream. It tastes amazing and has less ingredients than store bought!

It is also easy to customize the frosting consistency if you make your own buttercream. If you want a thinner texture, then add a little more milk 1 tbsp at a time. If you need the frosting to be stiffer for decorating, then add more powdered sugar.

When mixing up the frosting, be sure to mix it very well at the end to get a light texture. And be sure to the scrape the bowl while you are mixing! You can’t hurt it by scraping the bowl, which is especially important if you are adding color to your frosting. That way you can be sure that the color is evenly distributed, and you won’t get color streaks when decorating. When in doubt, scrape the bowl!

The Vanilla Buttercream Recipe is below. Since it is a frosting recipe there is no need to adjust for altitude, so there is only one recipe. The recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake or a 2 layer 8 inch cake. If you only need enough for 12 cupcakes, then cut the recipe in half. Hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

Vanilla Buttercream Recipe

Delicious vanilla frosting recipe that could be used for cakes, cupcakes or cookies! Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Instructions

Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften, then repeat with the other two sticks of butter. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
Place the butter in your mixing bowl and beat for a few minutes.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in the vanilla extract and mix until combined.
Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in 3 tbsp of whole milk. Mix until combined.
Add in the last 3 tbsp of milk and mix until combined. If you need to adjust the consistency add in an additional tbsp of milk at a time.
Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to two weeks in the refrigerator, or you could freeze it for up to 3 months.

2 cups butter
32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
2 tbsp vanilla extract
6 tbsp whole milk

Ingredients

Carrot Bread Recipe

Tue, 19 Apr 2022 20:06:00 GMT

This Carrot Bread Recipe is delicious! The texture is a bit lighter than typical quick breads and it does not lack on flavor! Perfect for breakfast or brunch! It is a great alternative to banana bread, and it is dairy free! It is fairly easy to make, and your house will smell amazing after baking it!

An important part of this recipe is the shredded carrots. You can buy shredded carrots at the store, however I prefer to shred my own. I feel like they have a bit more moisture and you can shred them into finer pieces. I use my food processer, but you could also use a hand held grater. Which ever method you choose will work!

When making this recipe, be sure to follow the directions. The process is a little different from typical quick breads. You first beat together the eggs and the sugar until they are lighter in color, then add the oil. This step will give you a lighter texture, which is one of the great qualities of this bread.

For the spices, I used cinnamon and all spice in this recipe. If you are not a fan of all spice, you could leave it out and add in a bit more cinnamon. I really like the flavor that all spice adds so I like to add it. If you have never heard of all spice, you can buy it at the store in the spice section. It is the dried, unripened berry of the myrtle pepper tree. It does not taste like pepper though, it is closer to the flavor of cloves. If you have not tried it before I would suggest adding it!

You will find the Carrot Bread Recipes below. The first one will be the high-altitude recipe, and the sea level recipe is at the bottom. If you are looking for a GF, DF, RSF version of this carrot bread, check it out here ! I hope you enjoy it, be sure to leave a comment if you try it out or have any questions!

High Altitude Carrot Bread Recipe

This is a delicious bread to make for breakfast or brunch! A great alternative to banana bread, and it is dairy free!

Equipment

Bread Loaf Pan (preferably glass)

Ingredients

4 large eggs
1 cup sugar minus 1 tbsp
1 1/2 cup flour plus 1 tbsp
3/4 tsp salt
3/4 tsp baking powder
2 tsp cinnamon
1/4 tsp all spice
3/4 cup avocado oil
2 tsp vanilla extract
2 cups shredded carrots
1/2 cup chopped walnuts
1-2 tsp brown sugar

Instructions

Preheat your oven to 360F.
Prepare your bread loaf pan by lightly greasing it with avocado oil, or an oil of your choice.
Crack the eggs into your mixing bowl.
Add the sugar to the eggs and start to beat them together on a medium speed. Then increase to a higher speed when you can. Beat until the color starts to lighten, about 4 minutes total.
While you are beating the eggs, in a small bowl combine the flour, salt, baking powder, cinnamon and all spice. Quickly mix together with a fork.
Once the egg mixture is done, slowly drizzle the oil into the egg mixture and mix until combined.
Add the vanilla extract to the egg mixture and mix until combined.
Add the flour mixture to the egg mixture and mix gently until just combined.
Add the shredded carrots and mix until combined.
Add the walnuts and mix until combined.
Mix by hand quickly to make sure everything is incorporated, then add the mixture into your bread loaf pan.
Sprikle the top with 1-2 tsp of brown sugar.
Bake for 60-70 minutes, until a butter knife or skewer comes out clean.
Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely.
Store any leftovers in an airtight container. The bread will last for about 2 days at room temperature and 5-7 days in the refrigerator. If you wanted to make it in advance you could freeze it for up to 3 months.

How to Fill Cupcake Liners

Thu, 14 Apr 2022 21:05:00 GMT

Are you wondering how to fill cupcake liners so you get the perfect cupcake? Then you are in the right place! Filling cupcake liners can be tricky, if you have too little then your cupcake will be below the top of the liner after it has baked. If you fill it too much, it will overflow and be very hard to decorate! Follow the tips below to learn how to get the right amount of batter!

The best way to fill them is 2/3 – 3/4 of the way full depending on your recipe. The best way is to play around with it a little bit to see what works best. Once you have it nailed down you should be good to go! Look at the picture below for a reference of what it looks like in the cupcake pan.

You might also be wondering, what is the best way to get the batter into the cupcake liners? My favorite way is to use a piping bag. It is a lot cleaner and easier to get the same amount of batter in each cupcake liner. If you don’t have a piping bag you could always cut the corner off of a resealable plastic bag.

Also, if you have batter that is on the runny side you can use a hand-held batter funnel. It looks like a regular funnel but it has a piece that you can move up and down which allows the batter to flow or stop. I always use this method for my Chocolate Cake Recipe ! The last option is to scoop batter into the cupcake liner with a measuring cup or a cookie scoop. I find that option is very messy and I have to wipe up a lot of extra batter.

I hope these tips help you understand how to fill cupcake liners! And as you get the hang of it, if you do end up filling it too much or too little, I am sure it will still taste delicious! Just keep practicing! Be sure to leave a comment if you have any questions!

The post How to Fill Cupcake Liners appeared first on Mountainside Bakery .

Chocolate Cake Recipe

Thu, 07 Apr 2022 12:06:49 GMT

This is my go-to Chocolate Cake Recipe. It is moist and chocolatey, but not too sweet. Chocolate cake can be made for any occasion, you could even make one for yourself if you have a chocolate craving!

For any chocolate recipe, the key ingredient is the cocoa powder. A high-quality cocoa powder will give you the best result. I suggest trying a few brands to find your favorite cocoa powder. I use organic cocoa powder and I feel like that helps with the taste.

Baking this cake is a little different than most cake recipes. First, you melt the butter before adding it into the sugar. Also, for the liquid you boil water and add cocoa powder to it. This will make the cake batter more runny than usual, but the result is a delicious fluffy cake.

It is optional to use cake strips while baking cakes, but I highly recommend it for this one. They can be found in some stores that have a baking section, or online. If you are using them, be sure to soak them before putting them around your pans. That way they can do their job and they won’t burn in the oven. Sometimes I forget this step, so I put it right in the directions!

The Chocolate Cake Recipe is below. You will find the high-altitude recipe right below, and the sea level recipe at the bottom. If you are looking for a frosting recipe to go with the cake, check out my Chocolate Frosting Recipe here! I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

High Altitude Chocolate Cake Recipe

A delicious chocolate cake recipe that can be used for any occasion! This recipe will make enough for 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Equipment

Cake Pans (three 6inch or two 8 inch)
parchment paper
Small Saucepan
Medium Saucepan
Whisk
Cake Strips (optional)

Instructions

Preheat your oven to 350F.
If you are using cake strips, place them in a small bowl of water to soak.
Crack your eggs into a small bowl and set aside.
In your small saucepan, add your butter and place over low heat to melt. Continue with other steps while the butter is melting. Once the butter is melted leave it on the counter for a few minutes to cool before mixing it in.
In your medium saucepan, add 2 cups of water. Place over high heat and bring to a boil. Remove from the heat and whisk in the cocoa powder. Set aside to cool.
Prepare your baking pans. Use 1-2 tsp of avocado oil (or your oil of choice) to grease your pans. Then use 2-3 tbsp of flour to dust your pans. You could also use chocolate instead of flour to make it extra chocolately.
Cut parchment paper to fit in the bottom of your pans and place it in the bottom.
In a small bowl combine the flour, salt, baking powder and baking soda. Mix with a fork until they are incorporated.
In your mixing bowl add the sugar.
Once the melted butter has cooled a bit, add it to the sugar and mix for about 30 seconds.
Add in half of the eggs and mix until just combined. Add in the rest of the eggs and mix until just combined.
Scrape the bowl and add in the vanilla extract. Mix until combined.
Add in half of the chocolate and water mixture. Carefully mix for a few seconds.
Add in half of the flour mixture and mix until combined.
Add in the rest of the chocolate and water mixture. Carefully mix for a few seconds.
Add in the rest of the flour mixture and mix until combined.
Mix the batter by hand quickly and then add to your cake pans. Evenly distribute the cake batter between the pans and fill until they are 1/2 to 3/4 of the way full.
If you are using cake strips, put those around the cake pans before putting them in the oven.
Baking time will vary depending on the cake size and thickness. I like to set a timer for about 30 minutes to check on how the cake is doing. I will then bake for additional time as necessary. The cake is done when a toothpick comes out clean and the sides start to pull away from the edge of the pan.
Take the cake out of the oven and let it cool in the pans for about 15 minutes.
Remove the cake from the pans and let it cool on a cooling rack.
Either frost the cake or store it in an airtight container. The cake will last for about 1 day at room temperature, or 7 days in the refrigerator. You can freeze the cake layers in plastic wrap for up to 2 weeks if you want to make them ahead of time. You could also freeze any leftover cake that has been frosted for up to 3 months in an airtight container.

1 cup butter
2 cups water
1 cup cocoa powder
4 large eggs
2 cups sugar minus 2 tbsp
3 cups flour plus 3 tbsp
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp vanilla extract
1-2 tsp avocado oil
2-3 tbsp flour for cake pans

Ingredients

Chocolate Frosting Recipe

Thu, 07 Apr 2022 11:23:17 GMT

This is a delicious Chocolate Frosting Recipe that you must try! It is not too sweet and will satisfy any chocolate craving that you might have! This buttercream recipe works well for cakes, cupcakes, or cookies. Or whatever else you can think of, you could even just eat it plain!

It is relatively easy to mix up this chocolate frosting, and it tastes way better than store bought! It will have less ingredients as well. Also, a good quality cocoa powder is key. Not all cocoa powder is the same and you might want to try a few different ones to find your favorite. I use organic ingredients when making my frosting and I think it helps with the taste.

Note that this is a buttercream frosting and it can be stiff when you are mixing it up. For the second bag of powdered sugar, you can alternate mixing in the whole milk and the powdered sugar so it is easier. You can also add more milk if you need to adjust the consistency. Add additional milk 1 tbsp at a time so it doesn’t become too runny.

If the frosting starts to get too soft while you are decorating, put it in the refrigerator for a few minutes. Then you can continue to decorate. When using a frosting bag and tip, make sure to test it on a plate or something before frosting your cake again. The metal tip can get colder than the rest of the bag so you want to get that part of the frosting out.

The Chocolate Frosting Recipe is below. Since it is a frosting there is no need to adjust for altitude. And if you need a cake recipe check out my Chocolate Cake Recipe here! I hope you enjoy it! Be sure to leave a comment if you try it out or have any questions!

Chocolate Frosting Recipe

Delicious chocolate buttercream recipe that could be used for cakes, cupcakes or cookies! Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.

Ingredients

2 cups butter
1 cup cocoa powder
32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
4 tsp vanilla extract
8 tbsp whole milk

Instructions

Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften, then repeat with the other two sticks of butter. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
Place the butter in your mixing bowl and beat for a few minutes.
Add in your cocoa powder. Mix until combined.
Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
Add in the vanilla and mix until combined.
Open the second bag of powdered sugar. Add in about a third and mix.
Add in 4 tbsp of whole milk. Mix until combined.
Add in another third of the powdered sugar and mix. Then add in the last of the powdered sugar and mix until combined.
Add in the last 4 tbsp of milk and mix until combined. If you need to adjust the consistency add in a tbsp of milk at a time.
Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
Frost your cake, cupcakes, cookies, etc.!
Store any leftovers in an airtight container. It will last up to two weeks in the refrigerator, or you could freeze it for up to 3 months.

Apricot Almond Scones

Tue, 29 Mar 2022 20:24:00 GMT

These Apricot Almond Scones are easy to make for breakfast or brunch! In under an hour, you have delicious scones right out of your oven! Also, this recipe doesn’t use any eggs! It also uses apricot preserves, or jelly, so you don’t have to prep any fruit to make these. And you get to use up any extra preserves you might have!

When making this recipe I like to score the top of the scones and bake them together in a circle. However, if you want crispier edges on your scones, you can cut them apart before you bake them. If you cut them apart decrease the baking time by about 8-10 minutes.

This recipe has an interesting story. When I was younger, we would always buy the 3 pack of jelly from a wholesale club because it was a good deal. However, one of the flavors was always apricot. None of us would want that in a peanut butter and jelly sandwich, so the idea came up to mix that into scones. It was a great way to use up the extra preserves. I have perfected the recipe over the years, and you can customize it with whatever flavor you want to use!

The recipes for the Apricot Almond Scones are below. The high-altitude recipe is right below, and the sea level recipe is at the bottom. I hope you enjoy it! Be sure to leave a comment if you try it out or have any questions!

High Altitude Apricot Almond Scones

This is an easy recipe to bake for breakfast or brunch!

Equipment

baking sheet
Parchment Paper (optional)
Pastry cutter

Ingredients

2 1/2 cups flour plus 2 tbsp
1/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter (cold)
1 cup apricot preserves (jelly)
1 tsp almond extract
1/4 cup milk
1-2 tsp sugar (for dusting)

Instructions

Preheat your oven to 400F.
Line your baking sheet with parchment paper. If you do not have any parchment paper, you could grease the sheet with butter instead.
In a large mixing bowl combine the flour, sugar, baking powder and salt. Mix together with a fork.
Take your butter out of the refrigerator and cut into slices. Add into the flour mixture.
Using your pastry cutter, cut in the butter until you have small crumbs. They should be about the size of a pea or slightly larger.
In a small bowl, combine the apricot preserves, almond extract, and milk. Mix together using a spoon.
Add the apricot mixture into the flour mixture. Mix together with a spoon. Then gently knead until all of the flour mixture is incorporated, and it forms a ball.
Place the ball on your lined baking sheet. Flatten it out into a circle until it is about 1/2" - 3/4" thick.
Using a butter knife, score the top to divide it into 8 wedges. If you like crispier edges, you can cut the scones apart before you bake them and decrease the baking time. I prefer softer edges, so I don't cut them apart.
Sprinkle the top with 1-2 tsp of sugar, then place them in the oven on the middle rack.
Bake the scones for about 15 minutes. Flip the baking sheet and bake for an additional 8-12 minutes until the top starts to brown.
Let the scones cool on the pan for 10-15 minutes, then transfer to a cooling rack.
These scones are best right out of the oven, or you can store them in an airtight container. They will keep at room temperature for 1-2 days, or about 5 days in the refrigerator. If you want to make them ahead of time, they will last up to 3 months in the freezer.

Sugar Cookie Frosting Recipe

Tue, 15 Mar 2022 11:20:58 GMT

When I make sugar cookies, I really like to frost them with my Sugar Cookie Frosting Recipe! This recipe can be used for any holiday! Just dye the frosting whatever color you would like. And there is no judgement as to how much you want to put on your cookie! The frosting tastes really good so I tend to have a heavy hand while decorating!

For decorating sugar cookies, I find this frosting recipe to be a bit easier than royal icing. If you are a beginner baker, I would highly recommend trying this recipe first. It is much easier to control, and you can use your various frosting tips to get different designs. Also, if you need a good cookie recipe, check out my Sugar Cookie Recipe here!

This is a great recipe for getting kids involved in cookie decorating. If you have a lot of colors or don’t want a lot of clean up, then you can always just use resealable plastic bags. Put the frosting in the bag and cut off a small piece of a corner. Then frost away!

This recipe also stores really well in the refrigerator. You can make it ahead of time or save any leftovers that you might have. If you are saving the frosting in a frosting bag, keep in mind that a frosting tip is metal and will stay cooler than the rest of it. Be sure to either remove the frosting tip before you store it, or just take it off and clear it out before you frost. Otherwise, it might be difficult to get the frosting out and you might end up split your frosting bag. Also, when frosting you want it to be close to room temperature, so just leave the bag out on the counter for a bit to let it warm up after taking it out from the refrigerator. Do not heat it back up in the microwave.

The Sugar Cookie Frosting Recipe should be below. Since it is a frosting recipe there is no need to adjust for altitude. Hope you enjoy! Be sure to leave a comment if you try it out or have any questions!

Sugar Cookie Frosting Recipe

This is a frosting recipe for sugar cookies that can be used for any occasion!

Ingredients

1 cup butter
1 bag powdered sugar (16 oz. or about 3 3/4 cups)
1 tbsp vanilla extract
5 tbsp milk

Instructions

Take your slightly softened butter and add it to your mixing bowl. You can soften it by leaving it out at room temperature for a bit or heating it for a few seconds in the microwave. You want it to still be a little firm, you should be able to make an indent in the butter if you push firmly.
Beat the butter for about a minute. Then add in about 1/3 of the bag of powdered sugar. Mix until incorporated. Then repeat to add another 1/3.
Add in vanilla extract and mix until combined.
Add the rest of the powdered sugar and mix until combined.
Add in 3 tbsp of milk. Mix until incorporated. Add in the other 2 tbsp and mix.
Beat the frosting for a few minutes. Then scrape the bowl and mix for another minute.
Quickly hand mix with a spatula or spoonula to reduce air pockets.
Decorate your cookies. Leave them out to harden a bit before putting them in an airtight container. If you have to layer cookies place a piece of parchment paper in between.
The frosting should last about 24 hours at room temperature and up to two weeks in the refrigerator.

Irish Soda Bread

Thu, 10 Mar 2022 21:33:00 GMT

Irish Soda Bread is a great compliment to any Irish meal! It is an easy bread to make, there is no kneading or rising required! I make this every year on St. Patrick’s Day to go along with my Smoked Corned Beef and Cabbage . You could also pair it with soup or some bacon and eggs!

This is called soda bread since it uses baking soda to make the bread rise instead of yeast. Because of that you do not have to let the bread sit for a long time, it will rise when you bake it in the oven. Baking the bread only takes about 30 minutes, so this is a relatively quick bread to make!

What makes this bread really good is the butter/buttermilk mixture that you brush on the top. It is best to use a pastry brush for this step. However, if you don’t have one you can get away with dipping a paper towel in and then dabbing the top of the bread. You want to be sure to coat the bread, but don’t soak it too much. Try to wipe up any that runs off otherwise it will just burn on the pan.

Plan to make this bread either the day of or the day before you want to serve it. This bread is delicious and easy to make, but it does not last very long at room temperature. It will last up to 3 days at room temperature, and up to 4 days the refrigerator. If you have any leftovers or want to make it ahead of time it will last 2-3 months in the freezer.

You can find the high-altitude recipe right below, and the sea level recipe at the bottom. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

High Altitude Irish Soda Bread

This recipe is a great compliment to any Irish meal! Make it for breakfast, lunch or dinner! Goes really well with corned beef & cabbage!

Equipment

baking sheet
Parchment Paper (optional)
Pastry cutter
Pastry Brush (optional)

Ingredients

4 cups flour plus 2 tbsp
1/4 cup sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter
1 cup buttermilk plus 1-4 tbsp
1 large egg
1/4 cup butter
1/4 cup buttermilk

Instructions

Preheat your oven to 375F.
Prepare your baking sheet by lining it with parchment paper. If you don't have parchment paper, you can grease the pan with butter.
In a large mixing bowl combine the flour, sugar, baking soda, baking powder and salt. Mix them together and then cut in the 1/2 cup butter with a pastry cutter.
Crack the egg into a small bowl and whisk quickly with a fork.
Add the egg and 1 cup buttermilk to the flour mixture. Mix with a wooden spoon until it starts to come together. If more buttermilk is needed add a tablespoon at a time and gently knead with your hands. Continue until the mixture just comes together and you can form it into a ball.
Place the ball onto the baking sheet and flatten into a circle. Should be about 3/4" - 1" thick. It will rise a lot while baking.
Use a butter knife to cut an X on the top.
Melt the 1/4 cup butter in the microwave and then combine with the 1/4 cup buttermilk.
Using a pastry brush or a paper towel brush the top of the bread with the butter/buttermilk mixture.
Bake the bread for 15 minutes. Take out of the oven and brush again with the butter/buttermilk mixture. Bake for an additional 14-17 minutes until the top starts to brown.
Let it cool on the baking sheet for about 20-25 minutes. Then transfer to a cooling rack to let it cool completely.
Store in aluminum foil or an airtight container. Will last at room temperature for 2-3 days. Store in the refrigerator for up to 4 days, or 2-3 months in the freezer.

Smoked Corned Beef and Cabbage

Tue, 08 Mar 2022 20:14:00 GMT

I make this Smoked Corned Beef and Cabbage recipe every St. Patrick’s Day! If you have never tried to make corned beef and cabbage, or if you have not been a big fan of it in the past, I suggest you try this recipe! I have been perfecting it over the years and I think it makes the best corned beef and cabbage! It is so good that I sometimes make it for other holidays as well!

The first step to making delicious corned beef and cabbage is to get a high-quality corned beef. I prefer to go to a good local butcher as opposed to the grocery store. They are going to have a higher quality of meat and have cleaner ingredients. And you are supporting a local business! A lot of times they will even season the meat with the pickling spice for you, so you can skip that step! If not, you can find pickling spice at a grocery store or online.

This recipe can sound a bit tricky, but it is pretty simple once you get the steps down. To start off, you want to place the corned beef directly on the grate with the fat side up. That way the fat can drip down onto the corned beef while it is smoking so it won’t dry out.

After it has smoked for 2 hours on the grate, then transfer to a foil pan with the vegetables, liquid and seasonings. Place the corned beef on top of everything with the fat side down. Cover the foil pan and put it back onto the smoker. Since the corned beef is now in a closed foil pan with liquid it is ok to leave it fat side down.

Once your corned beef and cabbage is done, be sure to let it rest for at least 10 minutes before slicing the meat. This will help the corned beef retain moisture and make it more tender. Serve the corned beef with the vegetables, and I also like to make a side of mashed potatoes and Irish Soda Bread to go with it. All together it is a delicious St. Patrick’s Day meal!

The Smoked Corned Beef and Cabbage recipe is below. Since there is no baking involved there is no need to adjust for altitude. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions! And if you are looking for some great desserts to go along with your corned beef, check out my Potato Candy Recipe or my Chocolate Stout Bundt Cake w/ Chocolate Glaze !

For the cabbage, you wait until the last hour to add it. You want to coarsely chop the cabbage and then add it on top of everything in the foil pan. Then recover with foil and continue smoking until the corned beef is cooked.

Smoked Corned Beef and Cabbage

★★★★★

This recipe makes the best corned beef and cabbage! I make this every St. Patrick's Day! It is so good I sometimes make it for Christmas or Easter as well!

Equipment

Smoker/Grill
Foil Pan
Aluminum Foil

Ingredients

6-7 lb corned beef
1-2 tbsp pickling spice
2 medium onions (sliced)
6-8 medium carrots (peeled & sliced)
7-8 garlic cloves (peeled & smashed)
12 oz beer (I use a chocolate stout or Guinness)
2 1/2 cups water
2 tbsp maple syrup (or brown sugar)
1 tsp molasses (optional)
1/4 tsp salt
1/4 tsp black pepper
1 medium cabbage (coarsely chopped)

Instructions

Turn on your smoker to 225F and let it heat up for at least 15 minutes.
Take out your corned beef. Sprinkle the pickling spice on the top of the corned beef. Sometimes a butcher will do this for you so you might not need much.
Place the corned beef directly on the grate of your smoker, fat side up. Smoke for 2 hours.
While the corned beef is smoking, take out your foil pan.
Prepare the carrots, onions and garlic and add them into the foil pan.
Pour the water and beer into the pan.
Add the maple syrup and molasses to the foil pan. If you would like you can substitute brown sugar for the maple syrup, and if you do don't add the molasses.
Season the vegetables with the salt and pepper. Then stir everything together.
After the corned beef has smoked for 2 hours, take it off the grate and place in the foil pan on top of the vegetables, fat side down.
Cover the pan with foil and place it in the smoker. Turn it up to 250F and smoke for 4 1/2 hours.
Open the foil and add the cabbage on top of everything. Recover the foil pan and continue to smoke for 1 hour.
Check the internal temperature of the corned beef. Should be 190-205F. If it is not there yet, continue to smoke until it is.
Once it is cooked, take the corned beef off of the smoker and let it rest in the foil pan for at least 10 minutes.
Take out the corned beef and slice. Serve with the vegetables. In addition, I like to serve it with mashed potatoes as well.
Store any leftovers in an airtight container in the refrigerator. Will stay good for about 4 days in the refrigerator, or up to 3 months in the freezer.

Potato Candy Recipe

Tue, 01 Mar 2022 20:56:00 GMT

This Potato Candy Recipe is a fun dessert to make for St. Patrick’s Day! They look like little “potatoes” but are made with cream cheese, powdered sugar, coconut and coated with cinnamon! And there is no baking required! Something different to bring to a gathering!

I remember the first time I saw a recipe for potato candy. I was in college, and I thought that it would be funny to try to make this dessert. Who wouldn’t want to try out mini potatoes for St. Patrick’s Day? I ended up making them not caring too much if they ended up tasting good or not. However, it turned out that they were a hit! They are something different than the typical desserts you would think of for St. Patrick’s Day. Since then, I have been making them almost every year!

One of the great things about this recipe is that it is pretty easy to make! Just mix together the main ingredients and then coat little potato shapes in cinnamon. Then chill for a few hours and you are ready! If you have kids, this would be a great recipe to have them help with. Might get a little messy, but they would have fun!

The Potato Candy Recipe should be below. Since there is no baking required, there is no need to adjust for altitude! And if you are looking for another dessert for St. Patrick’s Day, check out my recipe for Chocolate Stout Bundt Cake w/ Chocolate Glaze here ! I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

Potato Candy Recipe

This no bake recipe is a fun dessert for St. Patrick's Day! Makes about 28 little "potatoes"!

Equipment

baking sheet
parchment paper
1 1/2 tbsp Cookie Scoop (optional)

Ingredients

1/4 cup butter (softened)
8 oz. cream cheese
2 tsp vanilla extract
4 cups powdered sugar (16 oz. bag)
2 1/2 cups finely shredded coconut
2 tbsp cinnamon

Instructions

Set out your baking sheet and line it with parchment paper.
In your mixing bowl beat the softened butter and cream cheese together until smooth, about 1 minute. Scrape the bowl and mix for a few more seconds.
Add in about half of the powdered sugar and mix until incorporated.
Add in the vanilla extract then mix.
Add in the rest of the powdered sugar and mix until incorporated.
Add in the shredded coconut and mix. Then mix by hand for a few seconds to make sure everything is incorporated.
In a small bowl add 1 tbsp of cinnamon.
Using a cookie scoop or a spoon, scoop out a portion of the cream cheese mixture and shape it into a potato. Then drop it into the bowl with the cinnamon and shake it around until it has been coated.
Place the "potato" onto the lined baking sheet. Keep going until you have made all of your "potatoes". When you run out of cinnamon add the other 1 tbsp. It doesn't work as well if you have too much cinnamon in the bowl, so only add 1 tbsp at a time.
Once they have all been made, place the baking sheet in the refrigerator for 1-2 hours.
Store the "potatoes" in an airtight container. They will last for about 1 week in the refrigerator.

Turkey Quinoa Soup – GF, DF

Tue, 22 Feb 2022 21:20:00 GMT

This Turkey Quinoa Soup recipe is great to have on hand! If you are looking for something that is a little different than traditional soups, this is it! It is packed with protein and flavor! When served with some bread or a salad it is an excellent meal for a cold day!

I like that this soup has some protein in it with the addition of ground turkey and quinoa. That way you can make a meal out of it without having to cook something else. Just add a salad or some bread! My favorite bread is my Sourdough Loaf Recipe which you can find here !

Like most soups, this Turkey Quinoa Soup freezes really well. I like to freeze it in smaller containers so I can take it out for meals throughout the winter. Whenever you freeze your soup, be sure to label it! When you have different soups in the freezer, they can start to look the same. I like to use a piece of masking tape as a label, and then write the name and the date on it with a sharpie. The date is also important because it is easy for things to get lost in a freezer! And if you add the date then you don’t have to try to remember when you made it.

You will find the Turkey Quinoa Soup recipe below. Since it is a soup, no need to adjust for altitude! However, if you are at high-altitude keep in mind it might take a bit longer for your vegetables to cook. I hope you enjoy the recipe! Be sure to comment if you try it out or have any questions!

Turkey Quinoa Soup

This is a great soup for a cold day! The ground turkey and quinoa add a lot of protein to this flavorful soup!

Equipment

Large Soup Pot
Sauté Pan

Ingredients

1 lb ground turkey
2 tbsp avocado oil
1 1/2 cups chopped red bell pepper (1 large bell pepper)
1 1/2 cups sliced carrots
4 cups diced potatoes (about 1/2" cubes)
6 cloves garlic (minced)
1 1/2 cup chopped onion (1 medium onion)
8 cups low sodium vegetable broth (two 32 oz. containers)
3 cups water
3/4 cup quinoa
1/3 cup creamy peanut butter
2 tsp turmeric
1/2 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp pepper
2 tbsp fresh chopped parsley

Instructions

Put 1 tbsp. of avocado oil in your sauté pan. Add the ground turkey and season with salt and pepper as you would like. Brown the meat over medium heat.
Start chopping the red bell pepper, carrots, potatoes. Set them aside in a large bowl or on a cutting board.
Mince the garlic and set aside separately.
Chop the onion. Add to the large soup pot with the remaining 1 tbsp of avocado oil. Over medium heat cook the onion until softened, about 5 minutes. Then add in the garlic and cook for about 1 minute.
Add in the vegetable broth, water, red bell pepper, carrots, potatoes.
Add in the quinoa, peanut butter, turmeric, cumin, cayenne pepper, and 1/4 tsp salt. If you want the soup to be spicy add in an extra 1/4-3/4 tsp cayenne pepper.
Bring everything to a boil and then simmer on low until the potatoes are cooked, about 18-20 minutes. They should break apart easily with a fork when they are done. If you are at high-altitude it might take a bit longer for your potatoes to cook.
Remove the pot from the heat and stir in the fresh chopped parsley and 1/4 tsp pepper. If needed, add more salt or pepper to taste.
Store any leftovers in an airtight container in the refrigerator. It will last about 4 days in the refrigerator and 4-6 months in the freezer.

Sugar Cookie Recipe

Mon, 14 Feb 2022 21:38:00 GMT

This Sugar Cookie Recipe is a classic that can be used for any holiday! Customize with whatever cookie cutters you like! This recipe will keep the shape of the cutters after baking and will have minimal spread. They also taste great too! Can eat them plain or with frosting!

Sugar cookies seem simple, but they can be very finicky! Changes to the recipe will cause the cookies to be really hard or spread a lot during baking. One important thing to do to prevent the cookies from spreading during baking is to chill the dough. You should chill the dough for at least two hours. The dough should be a little bit tough to roll out when you are making your cookies. If you want to make the cookie dough the night before and chill overnight, that works too!

When decorating sugar cookies you can use frosting, icing, or royal icing. I think frosting is the easiest, especially for beginner bakers. Icing is good if you don’t want to use any egg whites or merengue powder, which you use in royal icing. Use whichever one sounds good to you!

This is also a great recipe to get kids involved in. My kids really like to help cut out all of the shapes, and of course decorate! If you don’t want to give your kids fancy equipment to decorate, just put frosting or icing in a Ziploc bag. Then just cut off one corner and let them have fun!

Below you will find my Sugar Cookie Recipe. The first one has been adjusted for high altitude, and the second one is for sea level. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

High Altitude Sugar Cookie Recipe

This recipe allows the cookies to hold their shape throughout baking them, and they still taste great too! Could eat them plain or with frosting! Makes about 3-4 dozen depending on the size of your cookie cutters.

Equipment

baking sheets
parchment paper
plastic wrap
Rolling Pin
Cookie Cutters

Ingredients

2 large eggs
1 cup butter softened
1 1/4 cup granulated sugar minus 1 tbsp
3 cups flour plus 3 tbsp
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp vanilla extract

Instructions

Preheat oven to 350F.
Crack the eggs into a small bowl.
Prepare your baking sheets by lining them with parchment paper.
Set out two pieces of plastic wrap for your cookie dough after it has been mixed together.
In a small bowl mix together your flour, baking powder and salt.
Add your butter and sugar to your mixing bowl. You can soften your butter by leaving it out at room temperature or heating it in the microwave for a few seconds
Cream the butter and sugar together for about 2 minutes, until it starts to get fluffy. Scrape the bowl and beater and then mix for another 30 seconds.
Add in the eggs and mix until incorporated.
Scrape down the bowl and beater and then add the vanilla extract. Mix until incorporated.
Add in half of the flour mixture and mix. Then add in the second half and mix until incorporated.
Divide the dough into two rounds and place in the plastic wrap. Refrigerate for at least 2 hours. Can be made the day ahead and chilled overnight.
Once the dough has chilled, remove one round from the refrigerator and prepare your rolling surface. I like to use a cutting board, but whatever you choose sprinkle a minimal amount of flour on the surface.
Using your rolling pin, roll the dough out until it is just under 1/4" thick. If your dough is too hard to roll out, you can microwave it for just a few seconds. Be sure to not overdo it. You want the dough to be a little tough to roll out.
When rolling out your dough, use the least amount of flour that you can. It makes it easier to re-roll the dough if you do that. Another alternative is to roll the cookie dough out between two sheets of parchment paper.
Cut out shapes with your cookie cutters, then place on a baking sheet.
Bake for about 12-15 minutes. You want to take them out just before the edges start to brown.
Let the cookies cool on the cookie sheet for a minute or two, then transfer to a cooling rack to cool completely.
Store in an airtight container. The cookies will last about a week at room temperature and two weeks in the refrigerator. If you wanted to make them ahead of time, you can freeze them for 3-6 months.

Strawberry Cream Recipe

Tue, 08 Feb 2022 11:19:07 GMT

This Strawberry Cream recipe can be used for many different things! It is also really easy to make! It only takes a few minutes to create delicious strawberry cream! All you need is a blender or a food processor and four ingredients!

For this recipe I use freeze-dried strawberries. When I want a strawberry flavor in baked goods, I always use fresh strawberries. However, when dealing with frostings or a whipped cream I find it is better to use freeze-dried strawberries. It gives it a stronger strawberry flavor and you don’t have to worry about extra liquid making your frosting runny. The strawberry powder will help stabilize the frosting and give it a great color! You should be able to find freeze-dried strawberries in a grocery store, but if you can’t find them you can always order them on Amazon. And they have organic ones!

Since the strawberry cream is easy to make, this would be a great recipe for kids to help out. All you have to do is put the ingredients into a food processor or blender and mix! It just takes a few minutes, so they won’t have to wait long for some samples!

What you use this strawberry cream for is up to you. You can use it as a filling for cakes, on waffles for breakfast, or in pastries. Whenever I think of strawberry cream, I think of those strawberry cream hearts at the store during the Valentine’s Day season. You can try to recreate those using this recipe!

Strawberry Cream Recipe

This strawberry cream is easy to make and is delicious! It can be used with many different things!

Equipment

Blender or Food Processor

Ingredients

1/2 cup strawberry powder (1.2 oz bag of freeze-dried strawberries)
1 1/2 cup powdered sugar
2 cups heavy whipping cream (1 pint)
2 tsp vanilla extract

Instructions

In a food processor or blender chop up the freeze-dried strawberries into a fine powder. You should get about 1/2 cup if you use a whole 1.2 oz. bag of freeze-dried strawberries.
Add in the powdered sugar, then the heavy whipping cream, and then the vanilla extract in that order.
Quickly mix, then scrape down the sides.
Continue to mix until the mixture thickens. Should be about 1 minute or so.
The strawberry cream is ready to use! Store any leftovers in the refrigerator. Should last up to 4 days in the refrigerator or 2-3 months in the freezer.

Once you have made the strawberry cream recipe, get a baking sheet and line it with parchment paper. Then pipe the strawberry cream into a heart shape and smooth with a butter knife. Put it in the freezer for at least an hour or two to let it harden. Then melt some chocolate on the stove over low heat. Cover the strawberry cream hearts in chocolate and place them on another sheet of parchment paper. Put them in the refrigerator for about 30 minutes so they harden. Then they are ready to enjoy! If there is any excess chocolate, you can cut it off with a sharp knife. Then store any leftovers in the refrigerator!

The Strawberry Cream Recipe is below. Since this is a filling there is no need to adjust for altitude. I hope you enjoy the recipe! Be sure to leave a comment if you try it out or have any questions!

Crockpot Mushroom Chicken – GF, DF

Wed, 02 Feb 2022 22:27:00 GMT

This Crockpot Mushroom Chicken recipe is a great recipe for a cold and snowy day! Just throw the ingredients into the crockpot and your house will smell amazing by dinner time! A nice comfort food that is gluten free and dairy free!

I came up with this recipe after I went shopping at Costco while I was hungry and decided to buy the big container of mushrooms. I ate some of them, but quickly realized that I was going to have to cook the rest before they went bad. As a busy mom of two young boys, I thought a slow cooker recipe would be the best option. Some mushroom chicken recipes call for cream of mushroom soup or heavy cream. I needed it to be dairy free for my son, so I swapped that out for coconut cream.

One great thing about a crockpot is that you can make everything in one pot. That is why I like to add the rice at the end. If you would like, you could cook the rice separately. I just like using the least amount of dishes since I am usually making a lot of different things!

You will find the Crockpot Mushroom Chicken recipe below. And if you are looking for another recipe for your crockpot, check out my Easy Crock Pot Chili Recipe here !

Crockpot Mushroom Chicken - GF, DF

★★★★★

This is a great recipe for a cold and snowy day! Easy to throw the ingredients into the crockpot and let it do the cooking for you! And it is gluten free and dairy free!

Equipment

7 qt Crock Pot (or another slow cooker)

Ingredients

3-4 lbs chicken breasts (about 6 of them)
3/4 tsp salt (to taste)
1/4 tsp pepper (to taste)
1 tsp paprika
1/2 tsp cumin
1 tbsp dried parsley
1/4-1/2 tsp cayenne pepper (optional)
1 medium onion (chopped)
4-6 garlic cloves (chopped)
4 cups mushrooms (sliced)
1 can coconut cream (15 oz.)
2 1/2 cups vegetable stock
1 cup brown rice
3 tbsp arrowroot starch or corn starch (optional)

Instructions

Place the chicken breasts on the bottom of the crock pot.
Season the chicken with the salt, pepper, paprika, cumin, parsley. If you want to use cayenne pepper add that as well, but it is optional.
Chop up the onion and the garlic and add it to the crock pot on top of the chicken.
Add 3/4 cup of the vegetable stock to the crock pot. Save the rest for later.
Pour in the coconut cream. Don't worry about mixing it in, it will heat up and mix in as it is cooking.
Slice the mushrooms and add them on top of everything in the crock pot.
Set the crock pot on low for 4-6 hours.
About 1.5 hours before it is done, add the remaining 1 3/4 cup vegetable stock and the rice to the crock pot.
Once the chicken is done it should shred apart really easily. If you wish to thicken up the sauce a bit, add the 3 tbsp of arrowroot starch or cornstarch.
Any leftovers can be kept in the refrigerator for about 4 days, or in the freezer for up to 4 months.

Chocolate Chip Cookie Recipe

Tue, 25 Jan 2022 21:49:00 GMT

This simple Chocolate Chip Cookie Recipe is perfect when you are in the mood for some cookies! Chocolate chip cookies are a classic cookie that is great for any occasion. They are delicious, especially right out of the oven!

Recipes for chocolate chip cookies can get pretty complicated. I must admit, it seems like a simple cookie, but it is affected a lot by small variations. I wanted a recipe that was not overly complicated and could be made quickly. Which I think is important when you have a craving for cookies!

There are also lots of different versions of chocolate chip cookies. This recipe makes a cookie that is on the softer side. However, if you want a crispier cookie, just turn the oven temperature up! Makes it easy if you have a crowd that likes different versions. Just make one recipe and bake half at another oven temperature!

I must admit, when I was younger and just starting to bake, I would make chocolate chip cookies all the time. However, since I was in high school, I liked to make things easy and would just buy a cookie mix from the store. I eventually developed this recipe which I like even better!

If you want to take your chocolate chip cookies up a notch, you could always add them to ice cream. Or make larger cookies and make your own cookie ice cream sandwiches! Another option is to make them fancier by dipping half of them in chocolate. There are a lot of possibilities!

You can find a Chocolate Chip Cookie Recipe below. The high-altitude recipe right below, and the sea level recipe at the bottom. I hope you enjoy! Be sure to leave a comment if you try out the recipe or have any questions!

High Altitude Chocolate Chip Cookie Recipe

★★★★★

A classic cookie recipe that is great for any occasion! Makes about 3 dozen cookies.

Equipment

baking sheets
parchment paper
1 1/2 tbsp Cookie Scoop (optional)
Spatula

Ingredients

2 large eggs
1 cup brown sugar minus 1 tbsp
1/2 cup granulated sugar
1 cup butter (softened)
2 1/2 cups flour plus 2 tbsp
3/4 tsp salt
1/4 tsp baking soda
1/2 tsp baking powder
2 tsp vanilla
1 1/4 cups chocolate chips

Instructions

Preheat oven to 350F. If you want a crispier cookie then set the oven to 375F.
Crack the eggs in a small bowl and set aside.
Line your baking sheets with parchment paper.
In a small mixing bowl add the flour, salt, baking soda and baking powder. Mix with a fork until incorporated.
In your mixing bowl add the brown sugar, granulated sugar, and softened butter. You can leave the butter out at room temperature or microwave it for a few seconds.
Mix the butter and sugars together for about a minute until light and fluffy. Scrape the bowl and mix for another minute or two.
Add the eggs and vanilla to the butter mixture. Mix until incorporated, then scrape the sides of the bowl. Mix again for about 30 seconds until the mixture is uniform.
Add in half of the flour mixture, mix until incorporated. Repeat.
Add in the chocolate chips. Mix until just incorporated.
Using a cookie scoop or a spoon, place 12 scoops of dough on a baking sheet. Try to make the dough round if you can so the cookie will come out close to a circle.
Bake for 12-15 minutes. Then let the cookies cool on the baking sheet for 1-2 minutes.
Use a spatula to transfer the cookies to a cooking rack. Let them cool completely.
Store in an airtight container. They will stay good for about 7 days at room temperature and 3 months in the freezer.

Strawberry Sauce Recipe

Tue, 18 Jan 2022 11:15:40 GMT

I use this Strawberry Sauce Recipe for a lot of different things! It is great on cheesecake or can be used as a cake filling. Another idea is to put it on ice cream, pancakes or waffles. The possibilities are endless!

When I think of cheesecake, I think of strawberry sauce. I really like a good New York style cheesecake, especially when paired with strawberries. This is also easy to make if you wanted to buy a plain cheesecake and then make a homemade sauce. This recipe has a lot less ingredients than what you would find in a store and tastes much better!

When making the strawberry sauce you can use either fresh or frozen strawberries. I usually use frozen because it is easier. You don’t have to worry about the strawberries going bad and it can be cheaper when they are out of season. Also, you don’t have to cut or measure anything with frozen strawberries, just use a whole 10 oz. bag! And I think it tastes just as good!

A crucial step in the process is adding the cornstarch and water mixture. Make sure the sauce is not on the heat and stir constantly when adding. If the pan is too hot, then there is a potential to create clumps when the cornstarch is added. Once you have incorporated the cornstarch it is safe to heat the mixture again.

If you have strawberries that have larger seeds and you don’t want them in the sauce, then use a strainer to get them out. After you blend the strawberries, pour the mixture into a fine mesh strainer and use the back of a spoon to push it through. This will take a little bit of time, but the mixture will be really smooth after this process.

For a great cheesecake recipe to go with the strawberry sauce, check out my New York Style Cheesecake Recipe!

You will find the Strawberry Sauce Recipe below. Since it is a sauce, there is no need to adjust for altitude. I hope you enjoy the recipe! Be sure to comment if you try it out or have any questions!

Strawberry Sauce Recipe

This strawberry sauce is great on cheesecake, ice cream, or as a cake filling! Could even be used on pancakes or waffles, the possibilities are endless!

Equipment

Large Saucepan
Immersion Blender or Blender

Ingredients

2 cups strawberries (fresh or frozen 10oz. bag)
1/3 cup granulated sugar
3/4 tsp lemon juice
1 1/2 tbsp cornstarch
1 1/2 tbsp water

Instructions

Add the strawberries, granulated sugar, and lemon juice to the saucepan. If you are using frozen strawberries, you don't have to thaw them and can add them while they are still frozen. I would recommend putting the lid on to help the frozen strawberries thaw faster.
Bring everything to a boil over medium heat. Try to break up any big pieces while it is heating up. Once it is at a boil, reduce the heat and simmer for 5 minutes.
Remove the saucepan from the heat and use an immersion blender or a blender to create a smooth mixture.
Return the strawberry sauce to the saucepan and taste. Add more lemon juice or sugar as needed.
In a small bowl, mix together the cornstarch and water. Add the mixture to the saucepan while stirring constantly.
Put the saucepan back on the heat and bring to a boil again while stirring constantly. Reduce the heat and let it simmer for another 1-2 minutes.
If the sauce is not thick enough, make another cornstarch and water mixture. Mix together another 1/2 - 1 tbsp of each. Keep in mind that the sauce will thicken a bit once it has cooled.
Once the sauce is the desired consistency, remove from the heat. You could either serve it or let it cool.
Store in an airtight container in the refrigerator. Will last for about 5 days in the refrigerator, or 3 months in the freezer.

Paleo Creme Brulee – DF, RSF

Tue, 11 Jan 2022 21:10:00 GMT

If you are looking for a creme brulee recipe that is dairy free and refined sugar free, this Paleo Creme Brulee is for you! I really like creme brulee, but I wanted a version that didn’t have the cane sugar or the dairy. I ended up creating this recipe which my kids ask for all the time!

Instead of heavy cream I used coconut cream, which is an easy switch. The coconut cream is separated when you take it out of the can, but all you have to do is heat it until it is a uniform mixture. Instead of cane sugar, I use coconut sugar and maple syrup in the mixture. This will give it a slightly darker color than traditional creme brulee.

For the crispy top I went through some trial and error. Coconut sugar does not caramelize like cane sugar, so that did not work very well. I ended up trying maple sugar, which made the top nice and crispy! Just be sure to break up any sugar clumps before you sprinkle it on. A big clump of sugar will cause it to brown a lot in that one spot. You should be able to find maple sugar in a natural grocery store or online.

If you don’t have a kitchen torch or maple sugar, there is an alternative option. However, I will warn you that the top will not be crispy like traditional Creme Brulee. I found that you could sprinkle the top with coconut sugar and let it sit in the refrigerator overnight. This will give you a topping that is still sugary but will match the consistency of the creme brulee. I think it still tastes really good, so if you are in a pinch, it is something that you could try!

Below you will find the Paleo Creme Brulee Recipe. There is only one because this shouldn’t need any adjustment for altitude. Hope you enjoy the recipe! Be sure to comment if you try it out or have any questions!

Paleo Creme Brulee

This Creme Brulee recipe is dairy free and refined sugar free. It uses coconut cream, coconut sugar and maple sugar instead of typical ingredients. And it still tastes amazing!

Equipment

2 13"x9" glass baking dish
6 Ramekins
1 Large Saucepan
1 baking sheet
1 kitchen torch

Ingredients

2 cups coconut cream (~three 5.4oz. cans)
6 egg yolks
1/2 cup coconut sugar
2 tsp vanilla
2 tbsp maple syrup
1 dash nutmeg
2-3 tbsp maple sugar

Instructions

Preheat your oven to 325F.
Separate your eggs and put the yolks in a small bowl. Set them aside on the counter so they can come up to room temperature.
In a large saucepan combine the coconut cream, vanilla, maple syrup and nutmeg. Start heating the mixture over medium heat, stirring occasionally. Once the coconut cream is no longer separated and the mixture is uniform, remove from the heat and let it cool.
Prepare your ramekins. Set 3 in each of the 13"x9" glass baking dishes. Fill the baking dishes with hot tap water until it comes about halfway up the sides of the ramekins. Be careful to not get any water inside the ramekins. If that happens, dry the inside with a paper towel.
Once your coconut cream mixture is fairly cool, add the egg yolks and coconut sugar into your mixing bowl. Beat until the mixture starts to lighten in color.
Slowly add in the coconut cream mixture while mixing continuously. Mix until just combined.
Pour the mixture into the 6 ramekins. Start by filling each one about 1/3 of the way up.
Once the mixture has been evenly divided, place the baking dishes with the ramekins into the oven. Bake for about 35-40 minutes. The Creme Brulee will be set but will still jiggle a bit when you move it.
Take the baking dishes out of the oven and leave the ramekins in the baking dish for now. Let everything cool on the counter.
Once they are almost cool, take out the ramekins and place them on a baking sheet to fully cool. Then cover them with plastic wrap and place them in the refrigerator for at least 2 hours.
When you are ready to brown the sugar, take the creme brulee out of the refridgerator and let it sit at room temperature for 15-30 minutes.
Sprinkle about 1 tsp of maple sugar on the top of each creme brulee. Make sure to break up any clumps of sugar before putting it on. Then lightly torch the top until the top starts to brown and get crispy
Let the creme brulee sit for about 5 minutes before serving.
Store any remaining creme brulee in the refrigerator, where it will last up to 5 days.

Notes

If you do not have a kitchen torch or maple sugar, you could sprinkle coconut sugar on top and then let it sit overnight. The top will not be crispy, but it will taste really good!

Homemade Maple Marshmallows – GF, DF, RSF

Tue, 04 Jan 2022 23:59:00 GMT

If you are looking for a recipe for marshmallows that is refined sugar free, then my Homemade Maple Marshmallows are for you! This recipe uses maple syrup and coconut sugar instead of refined sugar. There are also very few ingredients. A great dessert or addition to hot chocolate!

Most marshmallows that you find in the store have a lot of ingredients that aren’t necessary. This recipe has only 4 ingredients! And one of them is maple syrup, which always makes things better! The key is the beef gelatin, which you can find a most natural food stores, or Amazon.

To make the homemade maple marshmallows will require a bit of patience. The worst part is stirring the water, maple syrup and coconut sugar mixture for 8 minutes. I suggest putting on some good music and having a dance party for this step! Once you are through this part you are almost done! I think it is worth the effort to make the marshmallows. And my kids really like them! Whenever I make them, they ask to eat them constantly until they are gone!

When I think of marshmallows, I usually think of hot chocolate. These homemade maple marshmallows go great with my homemade hot chocolate recipe, which you can find here ! It is a great combination, and they are both dairy free and refined sugar free! A great way to enjoy a healthier version of this winter treat!

You can find the recipe for my homemade maple marshmallows below. They will not be affected by altitude so there is just one recipe. I hope you enjoy them! Be sure to leave a comment if you try them out or have any questions!

Homemade Maple Marshmallows - GF, DF, RSF

This marshmallow recipe is made without refined sugars. It uses maple syrup and coconut sugar instead. The recipe has way less ingredients than store bought marshmallows, and they still taste good!

Equipment

9x13 Glass Pan
Whisk Attachment
Small Saucepan

Ingredients

1 cup warm water (divided)
1/4 cup beef gelatin powder
3/4 cup maple syrup
1/4 cup coconut sugar
1 tbsp vanilla extract
1 tsp coconut oil for greasing

Instructions

Grease the 9x13 pan with coconut oil.
In your mixing bowl, combine 1/2 cup warm water and the gelatin powder. Whisk slightly and let it sit while you prepare the other ingredients.
In a small saucepan, combine the other 1/2 cup of water, maple syrup and coconut sugar. Heat over medium heat until it comes to a boil while stirring. Once it comes to a boil, set a timer for 8 minutes and continue to boil while stirring constantly.
Once it has been 8 minutes, remove the saucepan from the heat.
Turn your mixer on low, and slowly pour the saucepan mixture into the gelatin mixture. Turn your mixer up to medium high and continue to whisk for about 6 minutes.
Add in your vanilla extract, then turn your mixer up to high and continue to beat for about another 2 minutes. You want to form soft peaks. Be careful to not over mix otherwise the marshmallows won't be smooth on top, but they will still taste good!
Once you have formed soft peaks, pour the mixture into your glass pan. Once it is cool cover with plastic wrap. Let it sit for about 4 hours before cutting. Store them in an airtight container at room temperature. They will last for 1-2 weeks, if you haven't eaten them all by then!

Almond Spritz Cookies

Tue, 14 Dec 2021 21:49:00 GMT

If I had to pick only one cookie to make at the holidays, it would be my Almond Spritz Cookies. I have made these every Christmas that I can remember. They are relatively easy to make, and the almond flavor stands out among other Christmas cookies. They also store really well and this recipe makes a lot of cookies!

This is a pretty simple cookie recipe to mix up. However the most important step is creaming together the butter and sugar. You need to do this for at least 5 minutes otherwise it just won’t be the same. I suggest setting a timer for this step. This is not a big deal if you have a stand mixer, however I did not have one until I was about 25. Before that it was the classic hand mixer, which will work out your arms a bit! When I was younger my sister and I would take turns mixing which helped!

Once you are past that part, the rest is easy! Using a cookie press is a great way to make a lot of cookies fast. You don’t have to roll out the dough and cut out shapes! And the decorating is easy as well. I like to put some sprinkles on, and then you are done! The cookies also store really well. They will last at room temperature for two weeks. If you wanted to make them ahead of time, they will also freeze really well! Will last about 3 months in the freezer.

If you have never used a cookie press before, I highly recommend it! My favorite are the ones with a motor that you plug in. But a hand powered one will work as well. I find that cookie press is entertaining for anyone who hasn’t seen it before.

You will find the high altitude recipe below for the Almond Spritz Cookies, and the sea level recipe at the bottom. I hope you enjoy it! Be sure to leave a comment if you try out the recipe or have any questions! And if you are looking for more cookie recipes check out my Gingerbread Cookie Recipe or my Glazed Ricotta Cookies !

High Altitude Almond Spritz Cookies

★★★★★

Spritz cookies are fun to make for the holidays! No chilling or rolling out dough required! And these cookies have a great almond flavor which will stand out among other cookies! This recipe will make about 6-7 dozen cookies.

Equipment

Cookie Press
baking sheets
Parchment Paper (optional)

Ingredients

1 1/2 cup butter (softened)
1 1/2 cup sugar minus 1 tbsp
2 large eggs
1 egg yolk
4 tsp almond extract
4 1/2 cup flour plus 3 tbsp
3/8 tsp baking powder
1/2 tsp salt

Instructions

Preheat oven to 375F.
In a small bowl crack your eggs and add the egg yolk.
In your mixing bowl, add your softened butter and sugar. Butter can be softened by leaving it out at room temperature or heating it up in the microwave for a few seconds.
In another small bowl, combine your flour, baking powder and salt.
Cream together your butter and sugar until fluffy. This will take about 5 minutes. Be sure to scrape the sides a few times while you are mixing.
Add the eggs and almond extract. Mix well, until it looks fluffy again.
If you are adding any food coloring, add it in now. Keep in mind that the color will lighten a bit once the flour is added.
Once the food coloring is mixed in well, start adding the flour mixture. Add in 3 additions, mixing until it is combined each time.
One the dough is mixed, prepare your baking sheets. If you would like you can line them with parchment paper. I feel like sometimes the cookies don't stick well to the parchment paper, so a lot of times I don't use it.
Spritz your cookies onto your baking sheet. Add sprinkles if you are using them.
Place your cookies in the oven for 8-10 minutes. Take them out when you barely see the edges turning brown.
Let the cookies cool on the baking sheet for 2 minutes. Then transfer to a cooling rack to cool completely.
Store the cookies in an airtight container. They will last at room temperature for two weeks, or 3 months in the freezer. Makes about 6-7 dozen cookies.

Gingerbread Cookie Recipe

Wed, 08 Dec 2021 09:20:18 GMT

My gingerbread cookie recipe is perfect for your holiday baking! It is one of the cookie recipes that I make sure to bake every Christmas! It is fun to use whatever shapes you would like. And no judgement on how much frosting or glaze you want to add!

When I think of Christmas baking, gingerbread cookies are always involved. This is a classic recipe where you can get a soft cookie, or a crisp one if you increase the baking time. When you are making the dough, make sure to leave enough time so it can chill in the refrigerator for 2 hours. This is important because it makes the dough much easier to roll out. Or you can even make this the night before and let it chill for up to 12 hours.

This recipe is a great one to get kids involved in holiday baking! They have fun picking out which cookie cutter to use and cutting them out. And then of course decorating them is exciting! I always make sure they each have their own decorating bag to try to cut down on any arguments. Another great option is to just use a zip lock bag and cut a small piece of the corner off. That way you can have a lot and not have to worry about cleaning anything afterwards!

For my gingerbread cookie recipe I have two frosting options. The first one is a glaze that I like to use with any cutters that have a designed stamped on them. That way it highlights the design and you still have some frosting on the cookie. There is also a typical frosting recipe that you can use to decorate however you want to! I am a fan of frosting on gingerbread, so sometimes I frost the entire cookie!

I hope you enjoy the Gingerbread cookie recipe and get creative with it! The high altitude recipe is right below, and the sea level recipe is at the bottom. Be sure to leave a comment if you try it out or have any questions!

High Altitude Gingerbread Cookie Recipe

This is a great recipe for your holiday gingerbread cookies or houses! Makes about 3 dozen small/medium sized cookies.

Equipment

baking sheets
parchment paper
Rolling Pin
Cookie Cutters
Large Cutting Board (optional)
plastic wrap
Cooling Rack

Ingredients

1 large egg
1/2 cup butter
1/2 cup sugar
3 cups flour plus 3 tbsp
1/2 tsp salt
1/2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2/3 cup molasses

Gingerbread Cookies

1 cup powdered sugar
2 tbsp milk

Instructions

Crack your egg into a small bowl and set aside.
In your mixing bowl add the softened butter and sugar.
In another bowl combine your flour, salt, baking soda, ginger, cinnamon, nutmeg and cloves.
Before you start mixing, set out two pieces of plastic wrap for the dough when you are done.
Cream the butter and sugar together until it is fluffy. Scrape the sides and mix again quickly.
Add the egg and molasses. Mix until combined. Scrape the sides and mix again.
Add in half of the flour mixture and mix until combined. Repeat with the other half. Mix until the flour is mixed in. The dough might not have come completely together.
Divide the dough into two and make each half into a ball that is slightly flattened. Place it in the plastic wrap and refrigerate for at least 2 hours, or overnight.
When you are ready to roll out the dough, take it out of the refrigerator and let it sit on the counter for a few minutes.
Preheat your oven to 350F.
Take out your baking sheets and line them with parchment paper.
Prepare your rolling surface. I like to use a large cutting board and dust it with flour. When rolling out gingerbread try to use the least amount of flour that you can. That way the dough will roll out better when you have to re-roll it.
Roll out the dough to about 1/4" thick and use your desired cookie cutters. Repeat until you have used up all of the dough.
Bake the cookies for 8-12 minutes. This will depend on how large your cookies are and how crispy you want them.
Once they are done, take the cookies out of the oven and let them cool on the cookie sheet for about 2 minutes. Then transfer them to a cooling sheet to completely cool.
Store the cookies in an airtight container. They will last for 5-7 days at room temperature and 2 weeks in the refrigerator. If you wanted to freeze them they will last up to 6 months.

Gingerbread Cookies

If you are going to to the glaze for your cookies, get out a small bowl and mix together the milk and the powdered sugar with a spoon. Mix until there aren't any more sugar clumps. Adjust the consistency as necessary.
Using a pastry brush, coat the cookies with the glaze. Let them dry on a drying rack until it has hardened. Then store in an airtight container. The glazed cookies will last about 5 days at room temperature and two weeks in the refrigerator. If you wanted to freeze them they should last about 2-3 months.

Glaze

3 3/4 cup powdered sugar (one 16 oz. bag)
1/2 cup butter
1 1/2 tsp vanilla
5 tbsp milk

Frosting

If you are going to frost your cookies, place your butter in your mixer and beat for a minute.
Add in about a third of the powdered sugar and mix until incorporated.
Add in the vanilla and 2 tbsp of milk. Mix until incorporated.
If you are using food coloring add it into the mixing bowl.
Add in another third of the powdered sugar and mix, Then repeat until all of the powdered sugar is incorporated.
Add in the remaining 3 tbsp of milk and mix.
Let the frosting mix for a few minutes.
Frost your cookies or store the frosting in an airtight container in the refrigerator. The frosting will last about 2 weeks in the refrigerator. The frosted cookies will last about 5 days at room temperature and 2 weeks in the refrigerator. If you wanted to freeze them they should last about 2-3 months.

Glaze

Cranberry Almond Cake Recipe

Tue, 23 Nov 2021 11:13:04 GMT

This Cranberry Almond Cake Recipe is great for the holidays! Especially when paired with Champagne frosting! A great alternative to a pie or cookie recipe. And it is easy to incorporate cranberries into your dessert by using cranberry sauce!

For the cranberry sauce in this recipe I used a can that had whole cranberries. I would not recommend using the jellied version. If you don’t want any texture to the cranberries then you can blend it before adding to your cake batter.

As far as the champagne goes, that is up to you! Use whatever brand is your favorite. You can also try any other sparkling wine, or a sparkling mead! I had never heard of mead until I moved to Colorado, and now I am hooked!

If you are looking to make the sugared cranberries for decoration, it is very easy to do. First get a baking sheet and line it with parchment paper. Place the cranberries in a small mixing bowl and lightly coat with maple syrup. Then coat with sugar and spread them out on the baking sheet. Sprinkle with more sugar if necessary. Let them dry until they have hardened a bit, about 30 minutes to an hour. Then you are ready to decorate with them! And you are able to eat them if you would like, however they will be pretty tart still. The cranberries look very pretty though!

This Cranberry Almond Cake Recipe is definitely affected by altitude. Below should be the high altitude recipe, and at the bottom is the sea level recipe. I hope you enjoy it! Be sure to leave a comment if you try it out or have any questions!

High Altitude Cranberry Almond Cake Recipe

This Cranberry Almond Cake with Champagne Frosting is a great recipe for the holidays! A creative way to use cranberries in your baking that tastes amazing!

Equipment

Mixer
Small Mixing Bowl (x2)
Small Bowl
Small Sauce Pan
Spoonula
Mesh Strainer
Cake Pans (three 6" or two 8")
parchment paper
Cake Strips
Plastic Wrap (optional)
Cake boards (optional)

Ingredients

5 large eggs
3/4 cup buttermilk
1 cup butter
2 cups sugar minus 2 tbsp
1 cup cranberry sauce (I used canned with whole cranberries)
3 cups flour plus 3 tbsp
1 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
2 tsp avocado oil (to grease cake pans)
2 tbsp flour (to flour cake pans)

Instructions

Preheat your oven to 350F.
Fill one small mixing bowl with water and place the cake strips in it.
Take out a small bowl and crack all of the eggs into it.
Measure out your buttermilk and leave it on the counter.
For the butter, either use room temperature butter or take out of the refrigerator and heat for about 10 seconds. Place it in your mixing bowl.
Add the sugar to your mixing bowl and wait to mix until you have everything else ready.
Measure out the cranberry sauce and place by your mixing bowl.
In the other small mixing bowl, place your mesh strainer over it. Measure out your flour, baking powder and salt into the strainer. Sift until all of it is in the mixing bowl.
Prepare cake pans by greasing with the avocado oil, and then use approximately 2 tbsp of flour to coat them. After that is finished, cut circles out of parchment paper to fit the bottom of each pan.
It is now time to start mixing. Cream the butter and the sugar together until it is light and fluffy, about 3 minutes.
Add about half of the eggs and mix until incorporated. Repeat.
Add in the vanilla and almond extract and mix quickly.
Add in the cranberry sauce and mix until incorporated.
Put half of the flour mixture into the batter and mix.
Pour in the buttermilk and mix until incorporated.
Add in the rest of the flour mixture and mix until everything is combined. Then mix by hand to really scrape the bowl and make sure everything is mixed together.
Evenly distribute the batter into the prepared cake pans.
Wrap the pans with the cake strips and then place into the oven on the middle rack.
Baking time will depend on your cake pans. Check after 30 minutes for 8" cake pans and 40 minutes for 6" cake pans. Add more time as necessary. Cake is done when it is starting to pull away from the sides and a toothpick comes out clean.
Cook the cake in the pans on a cooking rack for 15 minutes. Then remove from the pans and cool completely.
Cut off the tops of the cakes to even them out and then either store in the refrigerator or the freezer. Can store in an airtight container or on cake boards and wrapped in plastic wrap.

Cranberry Almond Cake

2 cups butter
2 bags powdered sugar (16 oz. or about 3 3/4 cups)
2 tsp vanilla extract
1 cup champagne

Champagne Frosting

In a small sauce pan, add the champagne and bring to a boil.
Simmer over medium heat until it has been reduced to about 1/2 cup.
Let is cool and then place in the refrigerator before making the frosting. This can be done ahead of time.
Make sure your butter is slightly softened and add to your mixing bowl.
Beat for about a minute. Then add in about 1/3 of a bag of the powdered sugar. Mix until incorporated. Repeat until you have added one bag.
Add in vanilla extract and 1 tbsp of reduced champagne. Mix until combined.
Start adding in the second bag of powdered sugar, and repeat until all of it is incorporated.
Add in 3 tbsp of reduced champagne. Mix until incorporated. Add in another 3 tbsp and mix. If the frosting is too stiff you can add in another tbsp.
Beat the frosting for a few minutes until it is lighter in texture.
After you are done with your mixer, quickly hand mix to reduce air pockets.
Decorate your cake with the frosting, or store in an airtight container in the refrigerator until you are ready to use it.

Peanut Butter Dates

Tue, 16 Nov 2021 09:12:58 GMT

It is hard to describe Peanut butter dates, except that they are amazing and you should try them out! This no bake recipe only has 4 ingredients! You start with pitted dates, fill them with peanut butter and walnuts, and then roll them in sugar. They are great for a snack or a dessert!

I make these every Thanksgiving for a snack in-between breakfast and the big meal. No one ever talks about what food to eat while you are cooking and baking on the big day! I need to have something, and these are the perfect snack to keep you going. I have had these very Thanksgiving that I can remember, and when I was little my sister and I would make these together. It is a great recipe for one or two people to make. If you have a friend or family member who wants to help out but isn’t the greatest cook or baker, have them make these peanut butter dates!

When choosing your dates, I would suggest the deglet variety. I think they are typically a bit softer, which makes them easier to work with and taste better. If the date is really tough you might not want to use it for these. And make sure they are already pitted! The walnuts need to be in small pieces for the dates. You can buy them already in pieces, or buy the whole ones and break them into pieces. I would not get the chopped walnuts because they are a little too small. They won’t give a good crunch which I like in these dates.

The recipe goes through the order of operations for making these dates. I like to do one step at a time for a batch of dates. I think it makes it a bit easier, or another option is to enlist someone else to help you out! As you make them you will get a feel for the amount of peanut butter and walnuts. I have a picture below to give you an idea.

Peanut Butter Dates

This is an easy, no bake snack or dessert! I always make these around the holidays to snack on before the big meal! Make it healthier by making them with coconut sugar.

Equipment

Large Plate
Butter Knife
Two Small Bowls
Air Tight Storage Container

Ingredients

12 oz. pitted dates (I prefer deglet)
3/4 cup peanut butter
1/2 cup walnut pieces
1/2 cup sugar (or coconut sugar)

Instructions

Set out a large plate to set the dates on while making them.
Get out a butter knife and your jar of peanut butter, or put the peanut butter in a separate bowl.
Set out the two small bowls. Fill one with your walnut pieces and one with your choice of sugar.
Get out an air tight container to store your dates once they are done.
Open your package of dates and start to split open the dates. Carefully cut one side of the date with the butter knife, then roll it open. Continue to do this until you have laid out enough dates to cover the large plate.
Start to spread peanut butter inside each of the dates. You want enough to hold the walnuts, but not so much that it will come out when you try to close the date.
Add walnuts pieces to one side of each date. You want to fill the date with them, but not so much that you won't be able to close it.
Close all of the dates and then roll with sugar. Place in the airtight container.
Repeat until you have made all of the dates in the package.
Store the dates according to your peanut butter directions. If you have natural peanut butter, then store them in the refrigerator and they should last up to 3 months. If you are using peanut butter than can be stored at room temperature, they will last about 1 month at room temperature and up to 6 months in the refrigerator.

In addition to making these on the holidays, they also make a great snack for activities! I have brought these along hiking, snowmobiling and skiing. And if you want to make these a bit healthier then you can use coconut sugar instead of refined sugar.

The recipe is below. Since there is no baking necessary, there is one recipe since this will work for any altitude! Hope you enjoy and be sure to leave a comment if you try it out!

Double Pie Crust Recipe

Thu, 11 Nov 2021 08:39:29 GMT

If you are looking for a great double pie crust recipe, then this one is for you! Great for any pie that you want to make with a double crust. Or if you want to make multiple pies! I use this recipe year round, especially around the holidays!

This double pie crust recipe is easy to make. And I think it tastes so much better than a store bought crust! If you need some extra tips for making a pie crust, check out my pie crust tutorial! The main thing is to add the water very slowly at the end. You want it to just come together. If you add too much the pie crust can be gummy. If you happen to add a little too much you can add a little more flour to fix it.

Also don’t leave the pie crust in the refrigerator for too long. I recommend up to 20 minutes, but if is in there longer then leave it at room temperature for a few minutes. You want it to firm up a bit, but if it is too hard then it will be hard to roll out and it will crack easily. If you make the pie crust a day in advance, then be sure to leave it at room temperature for about 15 minutes, or until it is easy to roll out.

If you need some ideas for some pies to make with this double crust recipe, then check out my Homemade Apple Pie Recipe. You can also make multiple pies by doubling the filling that is in my single pie crust recipes. Or make one of each of my Pumpkin Pie Recipe and my Chocolate Pecan Pie Recipe! This recipe also works well for a quiche or making some mini pies!

And if you need to make some whipped cream to go with your pie, check out my easy Homemade Whipped Cream Recipe!

The Double Pie Crust Recipe is below and does not need any adjustment for altitude. Hope you enjoy and be sure to comment if you try it out!

Double Pie Crust Recipe

This is an easy pie crust recipe that yields two pie crusts. Great for making two pies or one pie with a double crust!

Equipment

Pastry cutter
Plastic wrap
Pie Dish (I prefer glass)
Rolling Pin
Aluminum foil or pie crust shield
Baking sheet (optional)
Parchment Paper (optional)

Ingredients

1 1/2 cups butter
3 cups flour
3/8 cup sugar
3/8 tsp salt
1/2 cup cold water

Instructions

In a large bowl add flour, sugar and salt and mix together.
Cut butter into slices and add to the mixing bowl. Cut in butter with a pastry cutter until the crumbs are about pea sized.
Set out two pieces of plastic wrap for the pie crust once it is done.
Slowly add the cold water to the mixing bowl and hand mix until the dough comes together. You might not need the full 1/2 cup, just keep adding until the dough just comes together. Do not add too much water otherwise the crust will be gummy. You can add some more flour if you think you have added too much water.
Divide the dough into two. Roll each part into a ball and then flatten slightly. Place in the plastic wrap and put it in the refrigerator and chill for about 20 minutes. If you want you can make the pie crust up to a day in advance and store it in an airtight container in the refrigerator.
When you are ready to roll out the dough, prepare your surface with flour and some extra for rolling. Coat both sides of the pie dough with flour and start to roll. Once it is the size of a medium plate, flip it over and coat again with flour. Then finish rolling to the size of your pie dish. Keep the thickness to just less than 1/4".
Once the dough is the correct size, transfer to your pie dish.
If you are making two pies, add your filling and bake according to the pie recipe instructions. If necessary, use aluminum foil or a pie shield to protect the crust while baking.
If you are making a double pie, repeat and place the second pie crust on top of your filling and roll the edges of the pie. Once the edges are done, be sure to cut some vent holes in the top. Bake according to the pie recipe instructions.
For all pies, use aluminum foil or a pie shield to protect the crust while baking if necessary. I also suggest placing the pie on a baking sheet lined with parchment paper if there is a potential for the filling to leak out of the crust (such as an apple or blueberry pie).

Chocolate Pecan Pie Recipe

Tue, 09 Nov 2021 08:31:52 GMT

I look forward to making my Chocolate Pecan Pie Recipe every Thanksgiving! It is an easy pie to make, and it doesn’t have any corn syrup! This recipe uses maple syrup instead, and has an optional splash of whiskey or bourbon! It is so good I usually end up making it again for Christmas!

It can be hard to find a pecan pie recipe that does not use corn syrup. I came up with this recipe a long time ago because I didn’t want to use corn syrup. I of course substituted maple syrup, and the eggs help as well. To make the recipe even better, I added in some chocolate and a splash of whiskey or bourbon! I usually have Jameson so I use that when making my recipe. But feel free to use your favorite brand!

When serving the chocolate pecan pie, I typically chose ice cream. However, it also tastes amazing with whipped cream as well! If you are looking for a good whipped cream recipe, check out my version here! It is easy to make and has a hint of maple!

When it is time for Thanksgiving, I usually make two pie crusts and I make my Pumpkin Pie and my Chocolate Pecan Pie together. I start the pumpkin pie in the oven first, and then prepare this pie recipe. I add my chocolate pecan pie once the oven temperature has been turned down. It is a great way to get two pies made in a short amount of time! If you need some tips for making the pie crusts, check out my pie crust tutorial!

Below you will find my Chocolate Pecan Pie recipe, which will work at all altitudes! Hope you enjoy and be sure to comment if you try it out!

Chocolate Pecan Pie Recipe

This is an easy pie recipe that doesn't have any corn syrup! It is uses maple syrup instead, and has an optional splash of whiskey or bourbon!

★★★★★ 5 from 1 vote

Equipment

Pastry cutter
Plastic wrap
Pie Dish (I prefer glass)
Rolling Pin
Sauce Pot

Ingredients

3/4 cups butter
1 1/2 cups flour
3 tbsp sugar
1/4 tsp salt
1/4 cup cold water

Pie Crust

3 large eggs
1 cup maple syrup
3 tbsp butter
1 cup chopped pecans
1 tsp vanilla
1 tbsp whiskey or bourbon (optional)
1/16 tsp nutmeg (dash)
1/4 cup chopped chocolate

Instructions

Preheat oven to 350F. Place rack on the lower part of the oven.

Pie Crust

In a large bowl add flour, sugar and salt and mix together.
Cut butter into slices and add to the mixing bowl. Cut in butter with a pastry cutter until the crumbs are about pea sized.
Set out two pieces of plastic wrap for the pie crust once it is done.
Slowly add the cold water to the mixing bowl and hand mix until the dough comes together. You might not need the full 1/4 cup, just keep adding until the dough just comes together. Do not add too much water otherwise the crust will be gummy. You can add some more flour if you think you have added too much water.
Divide the dough into two. Roll each part into a ball and then flatten slightly. Place in the plastic wrap and put it in the refrigerator for about 20 minutes. If you want you can make the pie crust up to a day in advance and store in an airtight container in the fridge.

Chocolate Pecan Pie Filling

Before you start the filling, get the pie dough ready. Take pie dough out of the fridge.
Prepare a floured surface to roll out your pie dough, either the counter or a cutting board
Start rolling your pie dough, then half way through flip it over and add more flour.
Once the pie dough is large enough, transfer to your pie dish.
Roll the crust edge.
Chop your pecans and chocolate. I use my ninja, but you can use whatever method you like. For the pecans I roughly chop them so they are not too small.
In the sauce pot add the maple syrup and the eggs. Whisk until combined.
Cut the butter into pieces and add to the sauce pot.
Turn the stove on to medium heat and continue to whisk.
Once the butter has melted continue to whisk for a minute so it thickens a bit.
Continue to whisk as you add in the pecans, vanilla, whiskey or bourbon, nutmeg, and chocolate.
Once the ingredients are combined, pour into the pie shell.
This pie bakes at a low temperature and does not take that long to bake so there is no need for a pie shield.
Place the pie in the oven and bake for 25-35 minutes, or until it is set.
Cool the pie on a cooling rack. The pie will keep at room temperature for a few hours, and about 4-5 days in the refrigerator. Make sure to cover with plastic wrap or aluminum foil.

Homemade Whipped Cream

Thu, 04 Nov 2021 11:09:59 GMT

Whipped cream is a great addition to many desserts, or can be a desert on it’s own with fresh fruit! Making your own Homemade Whipped Cream is actually very easy! I think it tastes a lot better than store bought too. And has a much shorter ingredient list! You just have to be willing to mix it up, which is easiest in a stand mixer.

One thing to keep in mind with homemade whipped cream is that it does not store well at room temperature. Be sure to keep it in the refrigerator until you need to use it. It will store in the refrigerator for up to 4 days, so you can make it ahead of time.

This is a great recipe to have on hand, because you can use it for any season. It is a great compliment for your holiday pies, like my Pumpkin Pie Recipe, or as a frosting for a cake. It can also be used for coffee or hot chocolate. Or by itself with fresh fruit in the summer. I am sure there are many other ways to use it as well!

You will find my Homemade Whipped Cream recipe below. Since it is pretty much just heavy cream, there is one recipe since this will work at all altitudes! Hope you enjoy and be sure to comment if you try it out!

Homemade Whipped Cream

Whipped cream is easy to make, and tastes way better than what you find in stores! And this recipe has a hint of my favorite ingredient, maple syrup!

Equipment

Whisk attachment or hand mixer.

Ingredients

2 cups heavy cream (1 pint)
1 tbsp vanilla extract
1 tbsp maple syrup
1/3 cup powdered sugar

Instructions

For the best results, place your mixing bowl in the freezer for about 10 minutes. Keep the heavy cream in the refrigerator until you are ready to start making the whipped cream.
Remove the the bowl and get your whisk attachment or hand mixer.
Add the cold heavy cream to your bowl and mix just before stiff peaks are about to form.
Add the vanilla and maple syrup and mix to combine.
Add in the powdered sugar and continue to mix until stiff peaks form. Be careful to not overmix.
Once stiff peaks have formed, either serve the whipped cream or store in the refrigerator. Homemade whipped cream does not keep well at room temperature.
Store in an airtight container. Will last about 4 days in the refrigerator.

Pumpkin Pie Recipe

Thu, 04 Nov 2021 08:28:11 GMT

My Pumpkin Pie Recipe is easy to make for a holiday dessert! Out of all of the pies, I think pumpkin pie is the easiest one to make. So if you are new to making pie, this is the perfect one to start with! All you have to do is mix the filling together and it is ready to bake!

If making your own pie crust makes you nervous, you can always get a store bought crust. Or refer to my pie crust tutorial for tips to get the perfect pie crust! Making your own pie crust is pretty simple, and the taste is amazing! This recipe makes one pie crust, if you are looking to make two pie crusts then just double the recipe.

When buying your pumpkin puree for this recipe, make sure to buy the one that does not have spices added to it already. If you would prefer to buy that, then don’t add the pumpkin pie spice. Also make sure that salt hasn’t been added as well.

Also, when serving pumpkin pie don’t forget the whipped cream! For a great recipe, check out my Homemade Whipped Cream. It is also really easy to make and does not take much time at all! And my recipe will make plenty to cover the whole pie if that is what you want to do. I am definitely one of those people who likes to have my pumpkin pie and whipped cream at about a 50/50 ratio!

You will find my Pumpkin Pie Recipe below. There is only recipe since there are no leavening ingredients or structure to worry about. It will work at any altitude!

Pumpkin Pie Recipe

This is a very easy pie recipe! Great to make for a holiday dessert!

Equipment

Pastry cutter
plastic wrap
Pie Dish (I prefer glass)
Rolling Pin
Aluminum foil or pie crust shield

Ingredients

3/4 cups butter
1 1/2 cups flour
3 tbsp sugar
1/4 tsp salt
1/4 cup cold water

Pie Crust

3/4 cup sugar
3/4 tsp salt
2 tsp pumpkin spice
2 large eggs
1 can pumpkin puree (15 oz.)
1 can evaporated milk (12 oz.)

Instructions

Preheat oven to 425F. Place racks on the lower part of the oven.

Pie Crust

In a large bowl add flour, sugar and salt and mix together.
Cut butter into slices and add to the mixing bowl. Cut in butter with a pastry cutter until the crumbs are about pea sized.
Set out two pieces of plastic wrap for the pie crust once it is done.
Slowly add the cold water to the mixing bowl and hand mix until the dough comes together. You might not need the full 1/4 cup, just keep adding until the dough just comes together. Do not add too much water otherwise the crust will be gummy. You can add some more flour if you think you have added too much water.
Divide the dough into two. Roll each part into a ball and then flatten slightly. Place in the plastic wrap and put it in the refrigerator for about 20 minutes. If you want you can make the pie crust up to a day in advance and store in an airtight container in the fridge.

Pumpkin Pie Filling

Take pie dough out of the fridge.
Prepare a floured surface to roll out your pie dough, either the counter or a cutting board
Start rolling your pie dough, then half way through flip it over and add more flour.
Once the pie dough is large enough, transfer to your pie dish.
Roll the crust edge.
In a small bowl combine the sugar, salt, and pumpkin spice.
In a large bowl add the eggs and whisk.
Add the pumpkin to the large bowl and mix to combine.
Add the sugar mixture to the large bowl and combine.
Slowly add the evaporated milk while stirring constantly.
Pour the pumpkin filling into the prepared pie crust. Depending on your pie dish you might have some extra filling. Fill to the desired level and discard any extra.
Use aluminum foil to shield the pie crust, or use pie shields.
Put the pie in the oven for 15 minutes. Then turn the oven down to 350F and bake for another 30 minutes.
Check on the pie crust, if it looks like it needs to cook more then remove the aluminum foil or pie shields.
Cook for an additional 10-20 minutes, or until the crust is starts to turn a golden brown and the pumpkin pie filling is set.
Cool the pie on a cooling rack. The pie will keep at room temperature for a few hours, and about 3-4 days in the refrigerator. Make sure to cover with plastic wrap or aluminum foil.

Easy Crock Pot Chili Recipe

Tue, 26 Oct 2021 19:38:00 GMT

Now that the weather is getting colder here, it is time for chili! I look forward to making my easy crock pot chili recipe, especially on a cold snowy day. Just add all of the ingredients and turn on your crock pot! And a pro tip, if your mornings are very busy (like mine) get all of the ingredients together the night before and store it in the fridge. Then all you have to do is start the crock pot in the morning! You can also set a reminder on your phone to help you remember! Then by the time you get home in the evening your chili will be ready and your house will smell amazing!

For this recipe I usually use ground beef, but I have also made it with venison and elk. It works great for all of them! Also, I do add beans and corn to the recipe, but if you don’t like them feel free to leave them out. I use a 7 quart crock pot when I am making my chili. If you have a smaller crock pot or slow cooker then just cut down the amounts for the ingredients. I like to make a large quantity so I can freeze it. It is great to have on hand when you don’t have the time to cook dinner. I get smaller containers so I can freeze individual portions which are easy to defrost for a meal after skiing or snowmobiling!

Colorado is known for it’s green chili, however I grew up on the East Coast. I hadn’t even heard of green chili until I moved out here! I am partial to my easy crock pot chili recipe, which has been perfected over the years. It has a lot of flavor and you can customize how spicy it is. You will find the recipe below. And no need to make adjustments for altitude! Hope you enjoy and be sure to leave me a comment if you try it out!

Easy Crock Pot Chili Recipe

This is a great recipe to have for the chilly fall or winter weather! It is easy to put together, which you can even do the night before and store in the fridge. Then turn on the crock pot in the morning and your delicious chili will be ready by dinner time!

Equipment

7 qt Crock Pot (or another slow cooker)
Skillet/Fry Pan/Saute Pan to brown meat

Ingredients

2 lbs ground meat (beef, venison or elk work best)
1 tbsp avocado oil
2 cans diced tomatoes (14.5 oz. each)
3 cans tomato sauce (15 oz. each)
3 cans kidney, pinto and black beans (15 oz. each) - drain the liquid
1 can tomato paste (6 oz.)
1 package frozen corn (10 oz.)
1 cup water
1 medium onion - diced
7 cloves garlic - finely chopped
3 tbsp chili powder
1 1/2 tbsp cumin
1 1/2 tsp oregano
1 tsp turmeric
1/4 - 1 tsp cayenne pepper

Instructions

Over medium heat brown the meat with the avocado oil. Season with salt and pepper to taste, and a bit if garlic powder if you are a garlic lover.
Add all of the cans, frozen corn, and water to the crock pot. Be sure to drain the liquid from the beans.
Dice the onion and finely chop the garlic cloves. Add them into the crock pot.
Add all of the spices (chili powder, cumin, oregano, turmeric, cayenne pepper) to the crock pot. Add as much cayenne pepper as you would like, If you add 1/4 tsp it won't really be spicy, and if you go for the full 1 tsp it will be very spicy.
Once the meat is browned add it to the crock pot. Mix everything together until it is combined.
Turn the crock pot on low and cook for 7-8 hours.
Store any extra chili in an airtight container in the fridge for 4-5 days. The chili will last for 4-6 months in the freezer.

Potato Leek Soup Recipe – GF, DF

Tue, 12 Oct 2021 20:10:00 GMT

This Potato Leek Soup Recipe is one of my favorite soups! This hearty soup is great to have on hand for a cold day! I like to make a big batch in the fall and then freeze it. That way all I have to do is defrost it throughout the winter!

As far as soup recipes go, this one is fairly easy. The chopping is the most time consuming part, but there are not that many ingredients. Then you just have to simmer and blend! I highly recommend getting an immersion blender, or a stick blender for that part. That way you can blend the soup right in the pot that you cooked it in. If you don’t have one you can use a regular blender. Just be sure to blend it in batches, and leave some room at the top.

Traditionally potato leek soup is made with dairy, however this recipe uses coconut oil instead of butter. Also you can use coconut cream instead of heavy cream. However, if you are going to freeze it do not add the cream in. Make the soup without it and add it in when you defrost it. This soup is so good that I don’t add the coconut cream. I don’t think it needs it at all!

When serving the soup, I like to grill some sausage or just add some ground meat to the soup. And of course some good gluten free bread, or whatever bread you choose, is always good with it!

The Potato Leek Soup Recipe is below, and since this is a soup recipe there is not need for any conversions for high altitude! And if you wish to make this recipe with dairy, use butter instead of coconut oil and heavy cream instead of the coconut cream. Hope you enjoy it and be sure to leave me a comment if you try it out!

Potato Leek Soup Recipe - GF, DF

This hearty soup is great to have on hand for a cold day! I like to double the recipe to make a big batch and freeze it so I have enough for the winter! This recipe will make about 6 servings, double would be about 12 servings.

Equipment

Large pot with Lid
Immersion Blender or Blender
Vegetable peeler

Ingredients

1/4 cup coconut oil
4 large leeks roughly chopped
3-4 cloves garlic that are peeled and smashed
2 1/2 lbs Yukon Gold potatoes chopped into 3/8" thick pieces
6 cup low sodium vegetable broth or stock (1 1/2 cartons)
1 cup water
2 bay leaves
3 sprigs of fresh thyme
1 1/2 tsp salt
1/4 tsp black pepper
3/4 cup coconut cream (optional)

Instructions

Peel and chop the potatoes into pieces that are about 3/8" thick. Just like you would for making mashed potatoes. Set aside.
Chop the leeks and smash the garlic. Add both to a large pot with the coconut oil and turn on to medium heat. Stir intermittently until the leeks are wilted, about 10 minutes.
Add the potatoes, vegetable broth, bay leaves, thyme, salt and pepper. Bring to a boil. Cover and let simmer until the potatoes are soft and break easily with a fork. About 30-40 minutes.
Take out the thyme and bay leaves. Puree the soup with an immersion blender (stick blender) or in batches with a regular blender until smooth.
If you are using the coconut cream, add to the soup and bring it back to a simmer.
Add more salt or pepper if necessary. If the consistency is too thick then add a little more water or vegetable broth to thin it out.
Let the soup cool before transferring to the refrigerator, no more than 2 hours.
The soup will last for about 4 days in the refrigerator, and up to 6 months in the freezer. If you are going to freeze it, do not add the coconut cream. You can add it when you defrost the soup.

How to Make Pumpkin Spice

Thu, 07 Oct 2021 07:53:15 GMT

Have you ever wondered how to make pumpkin spice? Or just wondered what exactly is in it? It is a hot commodity in the fall, so it is good to know in case the store runs out of it!

Pumpkin spice, also known as pumpkin pie spice, can be bought premixed at the store. It is a blend of cinnamon, ginger, cloves, allspice and nutmeg. There are different recipes for this, and you can always customize it to make it your own. Some recipes do not call for cloves, so if they are not your favorite you don’t have to add it.

I like being able to mix my own since I usually buy my spices in bulk. I find that it is much cheaper to buy organic spices in bulk on Amazon then to buy the little jars at the store, especially for cinnamon. For the cloves, allspice and nutmeg I don’t go through them as much so it is nice to mix up pumpkin spice to use them up. Because during the fall baking season I go through a lot!

And as I mentioned before, if your store ends up selling out of the premixed spice you can always grab the spices you need to mix it yourself. This is especially helpful when the Thanksgiving shopping is in full swing! That is why it is really good to know how to make pumpkin spice!

The recipe is below, hope it is helpful! Be sure to leave me a comment if you try it out!

If you are looking for some great recipes to use this check out my Pumpkin Spice Waffle Recipe. There is also a GF, DF, RSF version of that recipe. For an option that doesn’t require any baking, I also have an Easy Pumpkin Dip Recipe!

Pumpkin Spice Recipe

Ever wonder how to mix your own pumpkin spice? This recipe shows you how, and you can scale it to make as much as you want!

Ingredients

2 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1 1/2 tsp allspice
1/2 tsp cloves

Instructions

Mix all of the spices in a bowl until combined. Store in an airtight container.

Pumpkin Spice Waffles

Tue, 21 Sep 2021 20:56:00 GMT

Want an easy waffle recipe that is perfect for fall? These Pumpkin Spice Waffles are your answer! The combination of pumpkin, spices, and pecans is addicting! It will definitely give you all of the fall vibes!

This recipe is not complicated, so it is easy to put together in the morning. This is especially important if you are trying to make them pre-coffee! You could even prep the dry ingredients and chop the pecans the night before if you wanted to. I like to do anything I can to save time in the morning!

Also, when buying your pumpkin puree, be sure to buy the can that is plain pumpkin. Sometimes there is an option that already has pumpkin pie spices in it, which you don’t want for this recipe. I like to add the spices myself so I can add exactly how much I want in there!

Since these Pumpkin Spice Waffles are so easy to make, it would be a good recipe to get kids involved if you wanted to. My kids love to dump the ingredients in, although I have to make sure they put all of it in. They have a habit of leaving a little in there so they can sample it! I also find that anything that they get to mix with a whisk is very fun for them.

Right below you will find the high altitude recipe for the Pumpkin Spice Waffles, and below you will find the sea level recipe. Be sure to leave a comment if you try it out! Enjoy!

High Altitude Pumpkin Spice Waffles

This waffle recipe is easy to whip up in the morning! These waffles are full of flavor and will give you all of the fall vibes!

Equipment

waffle maker
Whisk

Ingredients

1 1/2 cup flour plus 1 tbsp
3/4 tsp salt
1 1/2 tsp baking powder
2 tsp pumpkin spice
3 large eggs
1/4 cup avocado oil
1/4 cup sugar
1/4 cup brown sugar
15 oz can of pumpkin puree
1/2 cup buttermilk
1 1/2 tsp vanilla
1/2 cup chopped pecans (optional)

Instructions

Turn on your waffle maker.
In a small mixing bowl combine the flour, salt, baking power and pumpkin spice.
In a large bowl add the eggs and whisk. Then add the oil, sugar, brown sugar, pumpkin puree, buttermilk and vanilla. Mix until combined.
Add the flour mixture into the large mixing bowl and mix until combined.
If you are adding pecans, mix them in until just incorporated.
Pour the batter into your waffle maker and cook.
Makes about 6 large waffles.

How to Make Simple Pie Crust

Thu, 16 Sep 2021 21:19:00 GMT

Are you nervous to try to make your own pie crust? It is easier than you might think! The taste is much better than a store bought crust in my opinion. And it does not take a lot of time to do! Follow my steps for “How to Make Simple Pie Crust” to see how it is done!

If you need a recipe for a crust, refer to my Double Pie Crust Recipe or for a gluten free, refined sugar free crust refer to my Gluten Free Pie Crust recipe.

To start, below is a list of equipment that you will need:

Large mixing bowl
Pastry cutter
Rolling pin
Plastic wrap
Cutting board (optional)
Pie dish(s)
Sharp knife (for a double crust)
Aluminum foil or pie crust shields
Baking sheet lined with parchment paper (optional)

After you have gathered all of your equipment, get your recipe and start getting all of the ingredients together. Then follow the steps below to make your own homemade pie crust!

“How to Make Simple Pie Crust”

Now you are done making your homemade pie crust! I hope that the steps were helpful, be sure to leave me a comment if you tried it out!

The post How to Make Simple Pie Crust appeared first on Mountainside Bakery .

1. Add all of your dry ingredients into your large mixing bowl. Mix until incorporated.

2. Take your cold butter and cut into slices. Add into the dry ingredients and cut it in with the pastry cutter. Keep going until the crumbs are about the size of a pea.

3. Set out two pieces of plastic wrap for your dough. Most recipes will make a double pie crust, if it is for a single pie crust then just set out one piece. Your hands are going to get messy in the next step so it is easier to do this now.

4. Slowly add in your cold water. Drizzle a little over the mixture and start to mix with your hands. Keep adding water a little bit at a time until the dough just comes together. You don’t want to over do it otherwise the crust will be gummy. Once the pie dough has come together, divide into two sections if making a double crust. Place in the plastic wrap and put them in the refrigerator for about 20 minutes.

5. After the dough has chilled, take it out and flour your surface. I like to roll my dough on a cutting board that has a grippy edge so that it doesn’t move around. I think this makes for an easier clean up, but using a clean countertop also works. Unwrap the dough and flour the top of the dough as well.

6. Roll out the dough until it is the size of a medium plate. Then flip the dough over, while adding more flour to your surface and the dough. I find that this step helps prevent it from sticking.

7. Roll out the dough until it is just under 1/4″ thick and is large enough for your pie dish. It is helpful to place the pie dish over the dough so you can be sure that it will be big enough. For the bottom crust make sure it is a little bigger than the dish when you place it over. You need some extra for the sides and to roll the crust. Below is a picture as a guide. You can trim off any extra with a knife.

8. Your pie dough is now ready to be transferred to the pie dish. This can be a tricky step, and I find that the best way is to carefully fold it. First fold it in half, and then half again. Then pick it up, transfer it to the pie dish and unfold. Do this slowly so the dough does not crack.

9. Now you are ready to add your filling! If you are doing a pie with a single crust, just add your filling and roll the edge of the pie crust. If you are going a double crust pie, then add your filling and repeat the steps for rolling. Then fold the pie dough like you just did and lay it on top of the filling. Then roll the edges for your pie crust. You can just roll them, or if you want to go a step further you can take a fork and mark the edges.

10. If you are making a pie with a single crust that needs to be pre-baked, then you can prick the bottom with a fork. You can also place parchment paper inside the pie and fill it with beans or lentils to weigh it down while it is baking. I find that the parchment paper method works a bit better at keeping the crust flat.

11. If you are making a double crust pie you can sprinkle with cinnamon and sugar depending on the pie. You can also coat the crust with an egg wash or some milk if you would like. I usually skip this step and just sprinkle with cinnamon and sugar.

12. For a double crust pie, it is important to vent the top of the pie so the steam can escape. Otherwise your crust will attempt to make holes on it’s own and it won’t look very good. It is best to use a sharp knife, but you can use a butter knife. You can make the pattern however you want, but below is a simple way to vent the pie.

13. Now it is time to protect the crust before putting it into the oven. You can either make a shield with aluminum foil, or buy pie shields to use.

14. Once the crust is protected, you can place the pie in the oven. Either place directly on the rack, or place the pie on a baking sheet lined with parchment paper. The baking sheet will help catch any drips that might happen while the pie is baking. Also make sure the oven rack is on the lower part of the oven so the bottom of the crust will cook better.

15. Sit back and wait for your pie to bake! I like to check on my crust about 10-15 minutes before the pie is supposed to be done. If the crust still needs to brown more then remove the aluminum foil or pie shields.

Homemade Apple Pie Recipe

Tue, 14 Sep 2021 07:40:52 GMT

Apple pie is a quintessential fall dessert, and one of my favorite pies! My homemade apple pie recipe is simple and full of flavor. I could eat the crust just by itself, but it is delicious when paired with a hearty apple filling! Even though apple pie is typically a fall dessert, it can be made year round!

Making a good apple pie starts with your choice of apples. I think it tastes best when you combine at least 3 different apple varieties, but you can stick with just one if that is what you prefer. Growing up in the Northeast my favorite apples used to be Courtland and Jonagold. However, they are hard to find in Colorado, so I have had to switch to some other varieties. Below is a list of apples that I would suggest for an apple pie:

Courtland
Jonagold
Honeycrisp
Gala
Ambrosia
Pink Lady
Granny Smith

To slice, peel and core your apples I highly suggest getting an apple peeler and corer. It suctions to your counter, then you just put your apple in and turn the handle! Depending on the apple you might have to trim a little peel off, but it is much easier then just using a knife! My kids also like the skins that are left, I call it “apple spaghetti” and they will eat all of them! I also use this for making dried apples, and it is a lifesaver. Below is a picture of the one that I have.

Homemade Apple Pie Recipe

A warm homemade apple pie is one of my favorite fall desserts! This is a simple recipe with great flavor that you have to try!

Equipment

Pastry cutter
plastic wrap
Pie Dish (I prefer glass)
Rolling Pin
Large pot with Lid
Aluminum foil or pie crust shield
Apple Peeler and Corer (optional)
Baking sheet (optional)

Ingredients

1 1/2 cups butter
3 cups flour
3/8 cup sugar
3/8 tsp salt
1/2 cup cold water

Pie Crust

6 - 7 medium apples
2/3 cup sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 cup lemon juice
1 1/2 tbsp cornstarch
1/4 cup butter

Instructions

Preheat oven to 425F. Place racks on the lower part of the oven.

Pie Crust

In a large bowl add flour, sugar and salt and mix together.
Cut butter into slices and add to the mixing bowl. Cut in butter with a pastry cutter until the crumbs are about pea sized.
Set out two pieces of plastic wrap for the pie crust once it is done.
Slowly add the cold water to the mixing bowl and hand mix until the dough comes together. You might not need the full 1/2 cup, just keep adding until the dough just comes together. Do not add too much water otherwise the crust will be gummy. You can add some more flour if you think you have added too much water.
Divide the dough into two. Roll each part into a ball and then flatten slightly. Place in the plastic wrap and put it in the refrigerator while you are making the pie filling. If you want you can make the pie crust up to a day in advance and store in an airtight container in the fridge.

Once you are ready to make a pie, I think that my Homemade Apple Pie Recipe is pretty simple. If you are nervous or don’t have enough time to make a pie crust, you can always use store bought crust. I do think that my homemade pie crust gives a much better flavor and it does not take that much time to make. If you are on the fence you should give it a try! I think you will enjoy the results.

Since this pie recipe does not involve anything that needs to rise, you can use the same recipe at sea level and high altitude. You will fine the recipe below, I hope you enjoy it! Be sure to leave me a comment if you try it out!

Apple Pie Filling

1-2 tsp cinnamon sugar

Topping

Apple Pie Filling & Assembly

Peel, core and slice your apples. This is very easy if you use an Apple Peeler and Corer. You can just use a regular knife, and you can leave the skins on if you prefer. Make sure to cut the apples into thin slices, and I like to then cut the slices in half.
Place all of the apple slices into a large pot. Add the sugar and the cinnamon and mix to coat the apples. Taste one of the apples to see if it needs more sugar or cinnamon. Once it is to your liking, add the lemon juice and mix to coat.
Cut the butter into slices and add to the pot. Turn the stove to medium heat and mix occasionally. Once the butter is melted and bubbling, mix in the cornstarch. Then put the lid on the pot and simmer for about 8 minutes.
While the apples are cooking, get out your pie dish and one part of the pie dough.
Prepare your surface with flour and some extra for rolling. Coat both sides of the pie dough with flour and start to roll. Once it is the size of a medium plate, flip it over and coat again with flour. Then finish rolling to the size of your pie dish. Keep the thickness to just less than 1/4".
Once the dough is the correct size, transfer to your pie dish.
At this point the apples should be done simmering. Remove from heat and let it cool for a few minutes.
While the apples are cooling, roll out the second pie crust.
Slowly add the apples to the pie dish. The apples will cook down, however if you think you have too many apples you don't have to add them all.
Place the second pie crust on top and roll the edges of the pie. Try to work quickly since the apples are hot and will start to cook the dough. Once the edges are done, cut some vent holes on the top with a sharp knife and sprinkle with cinnamon sugar.
Use aluminum foil to shield the pie crust, or use pie shields.
I suggest placing the pie on a baking sheet lined with parchment paper in case any juices come out while baking, but this is optional.
Put the pie in the oven for 10 minutes. Then turn the oven down to 350F and bake for another 30 minutes.
Check on the pie crust, if it looks like it needs to cook more then remove the aluminum foil or pie shields.
Cook for an additional 10-15 minutes, or until the crust is starts to turn a golden brown.
Cool the pie on a cooling rack. The pie will keep at room temperature for a day or two, and about 5 days in the refrigerator. Make sure to cover with plastic wrap or aluminum foil.

Easy Pumpkin Dip Recipe – GF

Tue, 07 Sep 2021 20:26:00 GMT

If you are looking for an easy fall recipe, this is it! This easy pumpkin dip recipe is gluten free, and all you have to do is mix the ingredients together! It also combines all of the fall ingredients: pumpkin, pumpkin spice, apples, and maple syrup! What more could you ask for?

This recipe is also kid approved! My kids love this snack, and it is easy to prepare for them. It is always a win to find something new to put into the snack rotation. Somedays I feel like all they do is snack all day!

Although this isn’t just a kid recipe, I enjoy it as well! I have also brought it to potlucks as an appetizer and people really enjoyed it. This is a great way to use up apples that you might have picked or pumpkin puree you have made. Growing up in New England we picked a lot of apples every year. Some of them always went into an apple pie, but I wanted to have more than one apple recipe to make during the fall season! This easy pumpkin dip recipe is the simplest fall recipe that I have, and there is no baking involved! I am sure anyone can make this recipe!

Below you will find the recipe that is made with cream cheese and brown sugar. If you are looking for a dairy free and refined sugar free option, you can find that recipe here !

Easy Pumpkin Dip Recipe - GF

This recipe is really easy to put together. Just mix the ingredients together and chill in the refrigerator! Serve it with apple slices, making it is a fun snack for kids or adults!

Ingredients

3/4 cup cream cheese
3/4 cup pumpkin puree
1/3 cup brown sugar
1 tbsp maple syrup
1 tsp cinnamon
1/2 tsp pumpkin spice
1/2 tsp vanilla extract

Instructions

Add all ingredients to your mixing bowl.
Using a hand mixer or a whisk attachment, mix together until combined.
Chill for about 20 minutes.
Serve with apple slices. Store any extra in the refrigerator up to one week.

Use Parchment Paper to Prevent Sticking!

Thu, 02 Sep 2021 21:20:00 GMT

Having trouble with your cake sticking to the bottom of your pans? Use parchment paper to prevent sticking! It will help you get clean cake layers every time. This is especially helpful when baking larger cake layers. You don’t want to go through all of that work just to have it stick! Below are instructions on how I prepare my cake pans.

How to Prepare Cake Pans:

Now you are ready to place your cake batter into the pans and bake it! It is an easy extra step to use parchment paper to prevent sticking. And it will make taking your cake out of your pans a lot less stressful! Below you can see how much this helps. I baked one layer with parchment paper (right) and one without (left). There is a big difference!

You can also see that it will help you with clean up as well! Less scrubbing needed with the cake pan on the right that had the parchment paper. And parchment paper is not limited to cake pans, I also like to use it for my baking sheets as well. You can even order pre-cut parchment paper for your baking sheets, which saves time when making a lot of cookies! Basically, parchment paper can help a lot while baking, use it when you can!

The post Use Parchment Paper to Prevent Sticking! appeared first on Mountainside Bakery .

1. Pour a little oil into the pan (I use avocado oil) and spread around with a paper towel.

2. Sprinkle some flour into the pan and coat by shaking it around. (Best to do over the sink)

3. Take some parchment paper and keep folding in half until you have a small triangle. Hold above the cake pan with the point in the middle and measure where to cut the edge of the circle.

4. Unfold the parchment paper and make sure it fits. If it is too big just refold and trim a bit more off.

Use Baking Strips for Even Cake Layers!

Fri, 13 Aug 2021 22:04:00 GMT

When baking cake layers, I highly suggest using baking strips. Baking strips are used in order to get more even heating while baking. They are soaked in water and placed around the pan, which will prevent the edges from heating up much faster than the center of the cake. This will result in a flatter cake top, less cracking, and the edges won’t be brown and dry. This is why I use baking strips for even cake layers! And I feel it is especially important at high altitudes. Below you can see the difference between a cake layer that used a baking strip, and one that did not.

Baking strips are relatively inexpensive and you can find them at many big stores (Amazon, Walmart, Target, etc.). The strip is adjustable and available in a variety of sizes so you have the best fit for your cake pan. I typically use the 8 inch ones the most, which I can size down to fit a 6 inch pan as well. I have also tried a variety of brands which all seemed to work. Pick the baking strip that will work best for you.

For the best results, be sure to follow the instructions and soak them according to the directions. I try to make it my first step when baking a cake. I will get out a bowl and place all of them in there to soak while I am mixing the batter. Then they will be ready by the time you have the cake batter in the pans. After placing the strips around the pan, make sure there isn’t any extra fabric hanging down that can touch the oven rack. This can cause it to discolor more and is not good for the strip. Make sure to fasten the end well or tuck in any extra fabric.

Keep in mind that the baking strip is fabric and subjected to high heat often. That means they will not last forever! I learned that the hard way. All of a sudden I was having issues with domed tops that were cracking with my normal recipe. My baking strips weren’t visibly burnt or in rough shape, but they had lost their effectiveness. I replaced my baking strips, and then everything was good again! The baking strips will last for awhile, especially if you are not baking cakes all the time. But just keep in mind that it won’t be forever!

I hope this information was helpful! Baking strips are an easy way to get more even cake layers. If you haven’t tried them before, you will see a huge improvement with your cake layers once you start using them!

The post Use Baking Strips for Even Cake Layers! appeared first on Mountainside Bakery .

Angel Food Cake – High Altitude Adjustments

Tue, 03 Aug 2021 10:30:53 GMT

Looking for an easy summer cake recipe? Then this one is for you! This Angel Food Cake recipe with high altitude adjustments is very light cake and does not take long to bake. Also, there is no frosting required! It goes great with fresh fruit and whipped cream! A good way to use up any fresh picked fruit you might have. If you have a summer BBQ to go to, this would be a great dessert to bring!

Even though this cake recipe has a lot of egg whites, don’t be scared about separating the eggs! If you didn’t even want to deal with cracking the eggs, you could always just buy the carton of egg whites in the store. I prefer to crack my own eggs. However, there is one trick to make it a bit easier! Don’t crack your eggs directly into one bowl. Crack one egg at a time into a smaller bowl, and if successful then transfer it into a larger measuring cup or bowl. That way you will only lose one egg if the yolk ends up getting into the egg whites. If that happens just dump it out or use it for something else. Then get a new small bowl and start over.

This cake is not just for adults, my kids love this angel food cake recipe as well! You can even make it fun by setting up something similar to a sundae bar. To get an idea, you could set out different choices of fresh fruit, such as strawberries, blueberries, or peaches. In addition, have some whipped cream, chocolate syrup or chocolate chips! Have some fun with it! It is a great alterative to the typical summertime desserts, ice cream and popsicles.

Below you will find the recipe for the Angel Food cake with high altitude adjustments, and the sea level recipe will be at the end. Hope you enjoy the recipe and be sure to leave a comment if you try it out or have any questions!

Angel Food Cake - High Altitude Adjustments

This easy recipe is a perfect summer dessert! It is light and simple, perfect for a BBQ. Goes well with fresh fruit and whipped cream!

Equipment

10" Tube Cake Pan
Sifter or Fine Mesh Strainer

Ingredients

1 cup flour plus 3 tbsp
1 1/4 cup sugar + 2 tbsp (divided into 3/4c. + 2tbsp and 1/2c.)
1 3/4 cup egg whites (~11 eggs) - cold temperature
1/2 tsp salt
2 tsp cream of tartar
1/2 tsp almond extract
3/4 tsp vanilla extract

Instructions

Preheat the oven to 375F. Line the bottom of the pan with a piece of parchment paper. Do not grease the pan!
Sift together the flour and 3/4 cup + 2 tbsp of the sugar. Sift two more times for a total of three.
Take the eggs directly out of the refrigerator, they should not be at room temp. Crack an egg and get just the egg white in a small bowl. Once that is successful, transfer the egg white to a large measuring cup. Repeat until you have reached 1 3/4 cup, should be about 11 eggs.
Place the egg whites, salt and cream of tartar into a mixing bowl. Beat at high speed until fairly stiff, but not forming stiff peaks yet.
Slowly add the remaining 1/2 cup of sugar while mixer is on a slower speed.
Add the almond and vanilla extract. Beat until stiff peaks form, but is not dry.
Add the sifted sugar/flour mixture in 4 additions. Mix until just combined. Then scrape the sides and mix by hand to make sure everything is incorporated.
Pour batter into the tube pan. Bake for 30-35 minutes, until it is turning golden brown on the top.
Cool on a cooling rack for at least 20-25 minutes. Take a butter knife and carefully run it around the edges and in the middle. Flip the pan over and remove the cake. Let is cool completely.
You can store the angel food cake at room temperature for a day or two, or keep it in the refrigerator for up to a week. Make sure to cover it well so it does not dry out. It is also possible to freeze the angel food cake for up to 3 months.

Check Your Oven Temperature!

Thu, 22 Jul 2021 21:37:00 GMT

You may set your oven to 350F, but is it really 350F inside? This is really important to know because ovens can vary a lot, even new ones! If it is +/- 25F or more it is going to have a big impact on your baking. You don’t want to end up with burnt baked goods when you have followed the recipe exactly! That is frustrating, I have been there. Some of my previous apartment rentals have had ovens that were older than I was or were just way off, by about 50F! I of course realized this after setting off the fire alarm one time while baking something. Yes, even I have set off fire alarms while baking. It happens. The best way to prevent that is to check your oven temperature!

The easiest way to check is to get an oven thermometer. They are under $10 and can be found almost anywhere (Amazon, Walmart, Target, etc.). You could potentially get away with a meat thermometer for grilling that you leave in the meat attached to a thermocouple, but might be a bit tricky. The best way would be to get actual thermocouples that are used for oven temperature profiles, but that would be expensive. Below is a good procedure to follow to check your oven temperature:

Place the oven thermometer in the middle of the rack that is in the middle position
Check that the thermometer is reading close to your room temperature to make sure it is working properly.
Close your oven and set to 350F.
Once the oven beeps indicating that it has preheated, check the temperature. The best way would be to turn the oven light on and read the temperature without opening the oven. Once you open the oven you are going to drop the oven temperature.
If the temperature has still not reached 350F, wait 10 minutes and check again. Repeat 2 more times if necessary
If you have waited 30 minutes past the preheat point and it is +/- more than 25F you should contact someone to have your oven calibrated, or just account for it when you are baking. For example, if you set your oven to 350F and it is only heating up to 325F, then try to set it to 375F and see if it heats up to 350F. This should be tested with the thermometer before baking anything, because ovens can be off at lower temperatures but more accurate at higher temperatures. Or you can adjust your baking times accordingly by increasing or decreasing the time it is in the oven.

If you would like, you can repeat these steps at 250F and 400F to make sure those temperatures are accurate as well. Again, sometimes an oven can be accurate at 400F but not 350F. Another thing to test would be the different rack positions. If it is not heating up to 350F in the middle position, try to lower the rack to see if you can get to 350F. If you can, then consider doing your baking on that lower rack position.

The last thing you can test for is uniformity across the rack. You can do this by moving the oven thermometer to each of the 4 corners and checking the temperature of each spot after the oven heats up to 350, but that is a little time consuming. Another way would be to get an Infrared Thermometer Gun and test different spots on your baking sheet. Place a baking sheet in the oven on the middle rack and set the oven to 350F. After the oven has preheated, wait an additional 10 minutes. Then open the oven and quickly test the temperature of the middle and 4 corners of the baking sheet to see if you find any variation. If you don’t have any thermometers, you can do an old school test with cheap slices of bread.

Bread Slice Test:

Place 6 pieces of bread directly on the oven rack. Spread them out evenly so they cover the area where a baking sheet would typically be
Turn the oven on to 350F
Once the oven has preheated, check the bread and see if it has started to brown.
If the bread has browned a lot, take them out and place on a baking sheet in the same order that they were in the oven. If not, bake an additional 10 minutes and check again
Once the slices are out of the oven, observe if there are spots that have browned more than others. Take note of this, and you can take a picture for reference.

As you can see, when I did the test in my oven there is a small hot spot in the back center of my rack. If you do have any hot spots, you can address this by rotating your baked goods while they are cooking, or consider investing in quality baking sheets/pans that will bake more evenly. You can also make sure the oven is level. Place a level on the racks and see if you need to adjust the feet to make the oven level. A level oven can help improve uniformity. If there are still major hot spots consider having your oven calibrated.

It is a good idea to check your oven temperature every year to make sure it is still working properly! If it has any issues, get it calibrated!

The post Check Your Oven Temperature! appeared first on Mountainside Bakery .

Blueberry Pie Recipe – GF, RSF

Tue, 13 Jul 2021 21:10:00 GMT

The post Blueberry Pie Recipe – GF, RSF appeared first on Mountainside Bakery .

This blueberry pie recipe is so good that you won’t even notice that it is gluten free for refined sugar free! Blueberry pie is one of my favorite pies, and it is nice to have a GF and RSF option.

The blueberry filling is easy to make, all you have to do is wash the berries and mix. It is sweetened with maple syrup and coconut sugar, so it is just sweet enough and not overwhelming. This recipe is a great way to use up those extra blueberries from Costco or any you might have picked yourself.

The dairy free whipped cream is made with coconut cream, which I would even eat just by itself. The only dairy in this blueberry pie recipe is the butter in the crust. You could try switching out if you would prefer. I find that the butter tends to help hold the pie crust together while you are rolling it out. It also gives the crust a great flavor.

This blueberry pie recipe will work for both sea level and high altitude, so there is only one below. If you are nervous about making a pie crust, check out my pie crust tutorial ! Hope you enjoy! Be sure to leave a comment if you try out the recipe or have any questions!

Blueberry Pie Recipe - GF, RSF

This pie is so good that you won't even know that it is gluten free and refined sugar free! The filling is very easy to make, perfect for a summer dessert!

Equipment

Pie pan
Pastry cutter
Aluminum foil or pie crust shield
plastic wrap

Ingredients

Pie Crust

3/4 cup arrowroot starch (plus extra for rolling)
1 1/3 cup brown rice flour
3 tbsp coconut sugar
1/4 tsp salt
3/4 cup cold butter (1 1/2 sticks)
2 large eggs (cold)
1 tbsp white vinegar
1 tbsp water, plus more as needed

Blueberry Filling

5 cups blueberries
1/2 cup coconut sugar
1/4 cup maple syrup
1 tbsp lemon juice
1/4 cup corn starch
1 pinch salt

Dairy Free Whipped Cream

4 cans (5.4oz) coconut cream (or 21.6 oz total)
1 tsp vanilla
2 tbsp maple syrup
1/4 cup tapioca starch

Instructions

In a mixing bowl combine the arrowroot starch, brown rice flour, coconut sugar, and salt. Blend together with a fork.
Cut the butter into slices and add to the mixing bowl. Use a pastry cutter to cut in the butter until the chunks are about the size of a pea.
In a small bowl whisk together the eggs and the vinegar. Add to the mixing bowl and stir.
Start by adding 1 tbsp of water to the mixing bowl, and add more until the dough just holds together.
Separate the dough into two balls and flatten slightly. I like to make the one for the bottom of the pie slightly bigger. Wrap with plastic wrap and chill for about 20-30 minutes.
While the dough is chilling, make the blueberry filling and preheat oven to 375F
Wash your blueberries and make sure there are no stems on them.
Add the blueberries, coconut sugar, maple syrup and lemon juice to a large mixing bowl and mix until the blueberries are evenly coated.
Add the cornstarch and pinch of salt and mix until evenly coated.
Once the dough has chilled, cover work surface with plastic wrap or parchment paper and sprinkle with arrowroot starch
Take out the dough for the bottom of the pie and sprinkle with arrowroot starch. Dust the rolling pin and roll out until desired size. Transfer to the pie pan.
Add the blueberry filling to the pie, then roll out the top crust.
Cut some slits in the top pie crust so the pie can vent while baking. Optional: sprinkle the top of the pie with cinnamon and coconut sugar
Either use aluminum foil or pie crust shields to protect the edges of the pie.
Bake the pie for 1hr - 1hr 10min. Check the edges of the pie crust after about 50 minutes, if they need to brown a bit then remove the aluminum foil/pie shield.
Let the pie cool completely on a cooling rack. Store any leftovers in the refrigerator.

Dairy Free Whipped Cream

Chill your coconut cream in the refrigerator overnight, or about 8 hrs.
About 15 minutes before you want to make the whipped cream, place your mixing bowl in the freezer to chill it.
Open the cans of coconut cream and pour out any liquid.
Transfer the hardened coconut cream to your mixing bowl and whip until smooth.
Add the vanilla and maple syrup, whip until combined.
Add the tapioca starch and whip until combined.
Once you have made it, try to keep it cold and store any extra in the refrigerator.

Glazed Ricotta Cookies

Tue, 06 Jul 2021 07:14:52 GMT

These glazed ricotta cookies are a soft and light cookie that you won’t be able to stop eating! Ricotta cookies are a classic Italian cookie and I have made them for just about any occasion. The closest comparison I can think of would be the loft house sugar cookies. However, the glazed ricotta cookies are much better in my opinion. If you are looking for a unique idea for a bake sale, these cookies would be a great option!

I find that a good quality ricotta cheese will give the best results for this cookie recipe. My local grocery store has an organic ricotta cheese that I like to use for my recipes.

I like to customize the color of the sprinkles for various occasions or holidays. I use all natural sprinkles so they are free of any artificial dyes. This is not sponsored, but my favorite sprinkles are made by India Tree which I find at my local Natural Grocers.

You can find the high altitude recipe for the glazed ricotta cookies right below, and the sea level recipe is at the end. I hope you enjoy the recipes! Be sure to leave a comment if you try out the recipe or have any questions!

High Altitude Glazed Ricotta Cookies

These soft and light cookies are great for any occasion! This recipe makes about 2 1/2 dozen cookies.

Equipment

1 1/2 tbsp cookie scoop
parchment paper
baking sheets
cooling racks
plastic wrap

Ingredients

1 cup sugar minus 1 tbsp
1/2 cup butter
1 cup ricotta cheese
1 tbsp vanilla extract
1 large egg
2 cups flour plus 2 tbsp
3/4 tsp baking powder
1/2 tsp salt

Glaze:

2 1/2 cups powdered sugar
4 tbsp milk
1-2 tbsp sprinkles (optional)

Instructions

Preheat oven to 360F and line baking sheets with parchment paper.
In a small bowl mix together the flour, baking powder and salt. Set aside.
In your mixing bowl, cream the butter and sugar together. Beat for about 3 minutes, then scrape the bowl. Beat around another 2 minutes until it is light and fluffy.
Add in the vanilla and egg, mix until combined.
Add in the ricotta cheese, and mix until it is well combined.
Add in half of the flour mixture and mix until just combined, then add in the other half.
Use a 1 1/2 tbsp cookie scoop to place 12 evenly spaced cookies on a parchment lined baking sheet.
Bake for about 13-15 minutes, until the bottoms are golden brown.
Let the cookies cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely before you add the glaze. The glaze will not work well if they are still warm.

Glaze:

Lay out cookies on a cooling rack. It is easiest to place them on there after you add the glaze so it can drip and harden before putting the cookies back into a container. I would suggest putting plastic wrap or parchment paper underneath the cooling racks to make clean up easier.
In a small bowl combine 1 1/4 cup powdered sugar and 2 tbsp milk. Adjust the consistency as necessary.
Use a spoon to put the glaze on the cookies. Keep in mind that they will drip so don't worry about getting it all the way to the edge. Also, the glaze will harden so it is best to put the sprinkles on as you go. I usually glaze 4 cookies, then add sprinkles to them, and repeat.
Once you use up the first batch of glaze, mix the additional 1 1/4 cup powdered sugar and 2 tbsp milk to finish adding the glaze to the rest of the cookies.
Once all of the cookies have glaze and sprinkles (optional), leave them on the cooling racks to harden for about 30 minutes.
Store the cookies in an air-tight container, putting parchment paper between any layers. They can be left out at room temperature for a day, but then store them in the refrigerator for up to a week.

Is it time to replace your baking soda or baking powder?

Thu, 01 Jul 2021 20:37:00 GMT

Technically baking powder or baking soda won’t go “bad”, however they will start to loose their potency for baking. You might find yourself having issues with your baked goods not rising as they should, which can be frustrating. That is why it is important to know if it is time to replace your baking soda or baking powder. This is especially important if you are not an avid baker, because chances are you won’t use all of it before they need to be replaced. Below you can see how long each of them are supposed to last, and how to test if they need to be replaced. I like to keep track of the time by writing the date with a sharpie on the container once you open it. Or use a piece of masking tape on the bottom if you are keeping it in a glass container.

At the end there is a list of ways you can use any leftover baking powder or baking soda. There are many uses for them around the house even if they have lost their potency for baking!

When to Replace Baking Soda:

Baking soda will last for about 3-6 months in a open container (aka the box it came in) before you should replace it. If you transfer it to a closed container it could last over a year. If it is unopened it will last for several years, however not beyond the use by date on the bottom. Storing baking soda in a cool, dry place is best.

How to test if your baking soda needs to be replaced:

– Put a spoonful in a bowl
– Add a few drops of lemon juice or vinegar
– If it starts to fizz immediately then it is still ok to use for baking

When to Replace Baking Powder:

Baking powder will last for about 6 months after the container is opened before it is time to be replaced. If it is unopened it will last for a few years, however not beyond the use by date on the bottom. Storing baking powder in a cool, dry place is best

How to test if your baking soda needs to be replaced:

– Put a spoonful in a bowl
– Add a little bit of hot water
– If it starts to bubble right away then it is still ok to use for baking

Don’t let any extra baking soda or baking powder go to waste! After it is time to replace your baking powder or baking soda for baking, use them around the house! Below are lists of alternative uses for baking soda and baking powder.

5 Uses for Baking Soda around the house:

Use it as a scratch free scrub: I especially like to use this in my sinks with a scrub sponge. Sprinkle over the surface, wet the sponge, then scrub. For my kitchen sink I will add dish soap.
Clean and deodorize your dishwasher: Sprinkle about 1 cup in your empty dishwasher and run it on the rinse cycle.
Add to a load of laundry: If you add 1/2 cup to a load of laundry it can help boost the effectiveness of your detergent, brighten your clothes, eliminate odors, and balance out the pH of the water.
Natural nausea remedy: Add 1/2 tsp to 4 oz. warm water and drink it. This helps balance out the pH in your stomach and can help with any nausea.
Fire Extinguisher: For a small grease fire never use water! You can try to cover with a lid, or use baking soda instead! Just sprinkle on top or throw near the base of the flames and it will put out the fire.

5 Uses for Baking Powder around the house:

Use it as a scratch free scrub: Baking powder can also be used as a scratch free scrub around your house, just like baking soda
Clean and deodorize your carpets: Baking powder or baking soda can be sprinkled on carpets before vacuuming. This will help take out any lingering odors.
Add to a load of laundry: If you add 1/2 cup to a load of laundry it can help boost the effectiveness of your detergent, brighten your clothes, eliminate odors, and balance out the pH of the water.
Clean your microwave: Add 2 tbsp of baking powder to 2 cups of water in a microwave safe bowl. Microwave for 2 minutes, then wipe clean.
For grease stains: If you have a grease stain on your clothes, sprinkle some baking powder on the spot to help soak it up. After a few minutes add some dish soap and scrub gently with a wet toothbrush.

The post Is it time to replace your baking soda or baking powder? appeared first on Mountainside Bakery .

Almond Poppy Seed Muffins

Fri, 04 Jun 2021 17:29:00 GMT

These almond poppy seed muffins are addicting! This is my favorite muffin recipe. They are great for breakfast, snack, or a midnight snack! They are perfect to make for a brunch, or to have breakfast on the go. Muffins can sometimes be a bit tricky at high altitude, but this recipe will not disappoint!

I really like making these on a snowy day as a comforting breakfast food or snack. Almond poppy seed muffins are also great for brunch! It is easy to make them ahead of time and bring them to a gathering. And they also freeze really well! That way you could make them ahead of time, then defrost when you are ready to eat them! The easiest way is to just set them on a cooling rack at room temperature until they have defrosted.

If you are at high altitude, follow the high-altitude recipe that has the adjustments done for you! This recipe should work between 5,000 and 10,000ft in elevation. And if you are below that, then refer to the sea level recipe.

You will find the high-altitude recipe for the Almond Poppy Seed Muffins right below, and the sea level recipe is at the end. I hope you enjoy! Be sure to comment if you try out the recipe or have any questions! And if you are looking for another great breakfast recipe, check out my Pumpkin Spice Waffles !

High Altitude Almond Poppy Seed Muffins

★★★★★

These almond poppy seed muffins are addicting! Great for breakfast, snack, or midnight snack! Recipe makes about 12 muffins.

Equipment

muffin pan(s)
baking cups/cupcake liners

Ingredients

2 cups flour + 2tbsp
1 1/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/2 cup butter
3/4 cup granulated sugar
2 large eggs
1 tbsp almond extract
1 tsp vanilla extract
1 1/4 cup buttermilk
2 tbsp poppy seeds

Instructions

Preheat the oven to 375F and line the muffin pan(s) with baking cups
In a small bowl combine the flour, baking powder, baking soda, and salt.
In your mixing bowl combine the butter and the sugar. Mix for a few minutes until light and fluffy.
Add the eggs to the butter and sugar and mix until just combined.
Scrape the bowl and add in the almond and vanilla extracts. Mix until combined.
Add half of the buttermilk to the mixing bowl and mix until just combined. Then add half of the flour mixture and mix. Repeat.
Add in the poppy seeds and mix quickly, then mix by hand to make sure everything is incorporated.
Fill the muffin pan(s) and add the mix until it is almost full, a little below the top of the pan.
Bake for 18-20min, until a toothpick in the center comes out clean.
Let muffins cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
Store in an air tight container. They will last about 2 days at room temperature or up to 5 days in the refrigerator. You can freeze the muffins for up to 3 months.

Pumpkin Bread – GF

Wed, 02 Jun 2021 04:19:00 GMT

I enjoy a good pumpkin bread, especially in the fall. This pumpkin bread is a great gluten free option, and you can also choose to make it without nuts to make it nut free. This can come in handy if you want to make this into mini loafs for a bake sale. I actually prefer to make this into mini loafs and double the recipe to get a big batch of pumpkin bread. They freeze well so you can save any extras. Or you can share them easily with others!

The High Altitude recipe is right below, and the sea level recipe is at the end. Hope you enjoy!

High Altitude Pumpkin Bread - GF

This simple recipe is perfect for fall! It will make enough for 1 loaf pan, or I like to make about 4 mini loafs. The mini loafs are perfect for bake sales or to share with someone!

Equipment

loaf pan or mini loaf pans

Ingredients

1/2 cup butter
1 cup sugar minus 1 tsp
2 large eggs
1 1/2 tsp vanilla
1 can pumpkin (15oz.)
2 cups gluten free flour blend + 2tbsp
1 1/2 tsp pumpkin pie spice
1/2 tsp baking soda
3/4 tsp salt
1/2 cup walnuts or pecans (optional)

Instructions

Preheat the oven to 335F and grease the pan(s) with avocado oil and coat with gluten free flour.
In a small bowl combine the gluten free flour, pumpkin pie spice, baking soda and salt.
In your mixing bowl, cream together the butter and the sugar until light and fluffy.
Add the eggs and mix until just combined. Then add the vanilla and pumpkin.
Add in half of the flour mixture, mix until combined, then repeat.
Then add in the walnuts or pecans if using them.
Finish mixing by hand to make sure everything is incorporated.
Pour batter into your loaf pan(s). If using mini loaf pans it is easiest to place them all on a baking sheet while baking.
Bake about 1 hour for 1 loaf pan, and about 45 minutes for the mini loaf pans.
Place the pans on a cooling rack for about 15 minutes. Then remove the bread from the pan and let it cool completely.

Notes

For the gluten free flour I like to use Bob's Red Mill Gluten Free All Purpose Baking Flour.

Orange Bourbon Molasses Cookies

Tue, 01 Jun 2021 18:02:00 GMT

I was searching for a holiday cookie that was easy, full of flavor, and different than anything else I was baking. I also had a large jar of molasses, so decided to try molasses cookies. I thought these would be interesting with the addition of orange flavor and bourbon, and I was not disappointed! They are also really easy to make, you make the dough, roll them and sugar, and then bake! No crazy process or decorating, which is nice to have during the busy holiday season! These would also be good any night for dessert, especially with your favorite bourbon or drink of choice!

The High Altitude Recipe is right below, and the sea level recipe is at the end. Hope you enjoy!

High Altitude Orange Bourbon Molasses Cookies

Mountainside Bakery

These easy to make molasses cookies are made with bourbon and orange extract. They are full of flavor and are something different to wow whoever you are baking for! Recipe makes about 2 1/2 dozen cookies.

Equipment

baking sheets
parchment paper
1 1/2 tbsp cookie scoop

Ingredients

2 1/2 cups flour + 2tbsp
1 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp all spice
3/4 cup butter
3/4 cup brown sugar minus 2 tsp
1/4 cup molasses
1 large egg
1 tsp vanilla
1/2 tsp orange extract (or flavor)
3 tbsp bourbon
1/3 cup granulated sugar (for rolling)

Instructions

Preheat the oven to 350F and line baking sheets with parchment paper.
In a small bowl mix together the flour, salt, baking soda and spices.
In your mixing bowl combine the butter, brown sugar, and molasses. Mix until it is light and fluffy.
Add the egg to the mixing bowl and mix until it is just combined. Add in the vanilla, orange extract and bourbon.
Add in half of the flour mixture until just combined, then repeat. Mix by hand to make sure everything is incorporated.
Use a 1 1/2tbsp cookie scoop to portion out the dough. Roll into a ball and then roll in the granulated sugar. Evenly space the dough on the parchment lined baking sheet.
Bake for 12-15 minutes until the cookies are set.
After you take the cookies out of the oven let them sit for 1-2 minutes, then transfer to a cooling rack to cool completely.
Store the cookies in an airtight container. They will stay good for about 5 days at room temperature and up to 3 months in the freezer.

Chocolate Stout Bundt Cake w/ Chocolate Glaze

Tue, 25 May 2021 10:25:50 GMT

I really enjoy making this cake in the winter time on a cold snowy day, but this could also make a great treat in the summer as well. I make it with an organic chocolate stout by Samuel Smith’s, but you could use any stout. And make sure to have a few extra to enjoy along with your cake!

You can find the High Altitude Recipe right below, and the sea level recipe at the bottom.

High Altitude Chocolate Stout Bundt Cake w/ Chocolate Glaze

Mountainside Ba kery

This bundt cake is rich and chocolatey! Great for a cold day paired with your favorite Stout! My stout of choice is an Organic Chocolate Stout by Samuel Smith's.

Equipment

Bundt Pan
Whisk
Small Saucepan
Baking sheet (optional)
Mesh strainer (optional)

Ingredients

1 cup butter (2 sticks)
1 cup Stout (ex. Guinness or a chocolate stout)
3/4 cup cocoa powder
2 cups sugar minus 2 tablespoons
2 large eggs
1 tsp vanilla
2/3 cup buttermilk
2 1/4 cups flour
3/4 tsp baking soda
1 tsp salt

Bundt Cake

1 cup heavy cream
8 oz dark chocolate (chips or chopped)
1 tsp vanilla
2 tbsp maple syrup

Instructions

Preheat the oven to 360F. Grease & flour the bundt pan (I use avocado oil).
In a small saucepan combine the butter and the stout. Set to medium heat and stir occasionally until the butter is melted. Remove from heat and whisk in cocoa powder. Set aside to cool a little.
Combine the flour, sugar, baking soda and salt in a bowl and set aside.
In your mixing bowl add sugar, eggs and vanilla and mix until combined.
Add in buttermilk and slowly mix until combined. Scrape down the bowl to make sure everything is mixed in.
Add in half of the stout mix (it is ok if it is still warm), mix and then add in half of the flour mixture. Repeat until everything has been combined.
Hand mix to scrape bottom and all sides to make sure everything is combined.
Pour batter into the bundt pan. Place the bundt pan on a baking sheet so it is easier to move around and won't tip in the oven. Bake for about 40-45 minutes until a toothpick comes out clean.
Place the baking sheet with the bundt pan on top onto a cooling rack and let it cool for 25 minutes.
Once it has cooled, use a knife to make sure the edges are free, then flip over onto a cooling rack. Let it cool completely.

Chocolate Glaze:

Heat the heavy cream, and maple syrup in a saucepan over medium heat until it starts to boil. Then remove from the heat.
Add vanilla and chocolate, whisk until it is combined.
Let it cool a bit and then either pour over the bundt cake or use a spoon to drizzle it on top. Tip: Keep the bundt pan on the cooling rack and place plastic wrap underneath. After the glaze is on, then transfer to a plate, cake board or cake stand.

Chocolate Glaze

1/4 cup powdered sugar (optional)

Dusting

Dusting:

Take the powdered sugar and place it in a mesh strainer. Over the bundt cake tap the strainer against your hand to make the powdered sugar fall. Repeat until the desired amount is on there.

Notes

Store in the refrigerator. Powdered sugar will disappear in the fridge, so do the dusting right before serving.

Baking Tip #1 – Know your Altitude!

Sun, 23 May 2021 18:27:29 GMT

Baking at High Altitude can be very frustrating, especially if you are used to baking at sea level! A lot of recipes are written for sea level and it is important to understand the adjustments that need to be made in order for recipes to come out properly. Typically you think of High Altitude baking as anything over 5,000ft above sea level, but did you know that you can start seeing effects around 3,000ft? And anything over 5,000ft is not the same, as you increase in elevation you need to keep making adjustments. I will go over some general adjustments, however adjustments can vary depending on which recipe you are using. It is always an experiment when modifying recipes for high altitude!

Baking Powder & Baking Soda:

One of the most important things is to adjust your baking powder and baking soda in your recipes. Baked goods rise faster at altitude, so too much leavening can lead to baked goods with fallen centers. Also, baking soda is more powerful than baking powder. Once you are over about 8,500ft you might want to consider switching to just baking powder. A rough guide is below:

3,000ft: 3/4 of original amount

5,000ft: 2/3 of original amount

7,500ft: 1/2 of original amount

Once you get to about 10,000ft you might want to consider decreasing it even more.

Flour:

You want the mixture to set quicker so you need to add in some extra flour. This will make the mixture thicker and bake quicker. Once you are above 5,000ft add an extra tbsp for every cup of flour in the recipe.

Sugar:

Too much sugar can be detrimental to the structure of your baked goods. Above 3,000ft decrease by 1 1/2tsp for every cup in the recipe. Once you are over 5,000ft, decrease by 1 tbsp for every cup of sugar in the recipe.

Oven Temperature:

Since baked goods rise faster at high altitude, you want to set the oven temperature higher so it will set quicker. I have found that oven temperature does not change drastically with the various altitudes, I typically raise the oven temperature 10 degrees once you are over 5,000ft. If you feel that you want things to cook faster then you can raise it as much as 25 degrees above the sea level temperature, but I would not go any higher than that.

Milk:

At high altitude you want your mixture to be thicker so it can cook quicker. Because of this you want to switch to buttermilk once you are over 3,000ft. And once you are over 5,000ft you want to add 2tbsp, and add and additional 2 more tbsp for every 2,000ft after that. Example, if you are at 7,000ft you want to add 2tbsp + 2tbsp, for a total of 4 tbsp, which is 1/4cup.

Eggs:

Once you are over 5,000ft it can be helpful to add an extra egg to help add some moisture so your baked goods aren’t dry. Eggs also help with the structure and texture.

Salt:

Salt is obviously used for flavor, but can also help stabilize the structure of your baked goods. Once you are over 5,000ft, you can increase the salt by 1/4-1/2 tsp. This step is optional.

As you can see there are a lot of adjustments that can be made when baking at high altitude. This can be helpful when modifying your favorite recipes. However, sometimes it is nice to find high altitude recipes where someone has gone through the trial and error and made the adjustments already! Hopefully this information has been helpful, and search around my site for recipes that are already optimized for high altitude!

For some more advice from baking experts, check out this article from Sizzle & Sear! Mountainside Bakery and other experts answer questions that you might have about baking.

Sourdough Loaf Recipe

Tue, 11 May 2021 19:52:00 GMT

I really like sourdough and was very excited when I made my own Sourdough Loaf Recipe! At first, I was very intimidated, and the process seemed complicated. However, once you get the hang of the process it is pretty easy, it just takes some planning! Having the ability to make your own sourdough is a nice option. Especially since a lot of breads have so many unnecessary or unhealthy ingredients.

The first step to making sourdough is finding a quality starter. I was lucky that a friend of mine had some starter, so maybe ask around and see if you know anyone who has one. It is very easy to make some starter for someone else, once the starter is established all you have to do is feed it and then give someone the extra starter instead of making bread. You can also purchase sourdough starter from websites that have baking supplies, etc.

This Sourdough Loaf Recipe should not be affected by altitude. You can use the same recipe for sea level up to high altitude. However, I have found that at higher altitudes it needs at least 6 hours of rest on the day you are making the bread. If you are at sea level, you could probably get away with just 4 hours. I hope you enjoy! Be sure to leave a comment if you try out the recipe or have any questions!

Sourdough Loaf Recipe

This loaf is more dense that traditional sourdough and is great to use for sandwiches.

Keyword bread, sandwich bread, sandwich loaf, sourdough, sourdough bread

Prep Time 3 days days

Cook Time 48 minutes minutes

Author Mountainside Bakery

Equipment

2 glass bread pans
Thin cotton kitchen towel
Food scale
Plastic or glass container (no metal)

Ingredients

To Feed the Starter:

50 grams water
50 grams flour

For the Bread:

500 grams flour
10 grams salt
350 grams water
150 grams sourdough starter
1 tsp avocado oil (to grease the pan)

Instructions

Take the starter out of the fridge 2 nights before you want to make a loaf of bread (if you want to make bread on Friday, take it out Wednesday night).
Feed the starter at night and mix until the flour and water are incorporated. Let it sit on the counter with the lid slightly ajar.
The second night feed the starter again.
The next morning mix the dough together (use the recipe above) in a plastic or glass container (no metal!). Discard any extra starter that is left after adding the 150 grams to the dough mix, leaving about 3 tablespoons in the jar and put back into the fridge.
Let the dough rest on the counter or stovetop for 30 minutes with the container loosely covered with plastic wrap or a lid that is slightly ajar.
With wet hands stretch and fold over the dough on four sides.
Let the dough rest for another 30 minutes with the plastic wrap or lid slightly ajar.
With wet hands stretch and fold over the dough on four sides again.
Let the dough rest for 6 hours on the counter or stove top. It works best in a warmer environment, if your house is cold you can try to turn your oven on to 180°Ffor an hour while your dough is on the stovetop to try to warm it up.
Place a dish towel (cotton is best with a smooth texture) in a glass pan and lightly flour the bottom.
Get a large plate or a cutting board and flour well. Gently turn the dough out of the container onto the floured surface.
With floured hands stretch and fold the dough over on four sides. Once you are done stretching, make sure to flour any sticky spots that are remaining.
Flip the dough over and place in the glass pan with the dish towel, so the smooth side is on top. Then take a knife and cut three lines on the top.
Place another glass pan on top and let it rest for another 15-40 minutes.
Turn the oven on to 450°F.
Once the oven is at temperature, take the glass pan that was on top and grease with avocado oil.
Place the glass pan back on top and while holding the two pans together, flip them over so the dough is now in the greased pan.
Remove the towel and place the other glass pan on top. Place the bread with the other glass pan on top into the oven and turn the temperature down to 425°F.
Bake for 20 minutes with the glass pan on top, then remove the glass pan and bake for an additional 28 minutes uncovered at 400°F.
As soon as the bread is done baking, remove the bread from the glass pan and let it cool on a cooling rack. You might need to use a butter knife to break it free from the pan.
Let the bread rest for at least 1 hour before slicing.

Notes

I know this recipe has a lot of steps and seems complicated, but once you get the hang of the process it is pretty easy, just takes some planning!