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Jam-Swirled Sweet Potato Bread (With Gluten-Free Variation)

By Chef Megan Joy / February 28, 2013

Okay friends, today we have another gluten-free high altitude baking recipe. This recipe can be deliciously made using all-purpose flour as well, so whatever works for you and your diet. I have been experimenting with gluten-free all-purpose flour substitutes and so far have been very pleased with the Cup4Cup brand. There is not a noticeable […]

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Gluten-Free Chocolate Almond Olive Oil Cake

By Chef Megan Joy / February 24, 2013

Greetings, everyone! It’s another snowy day in the Rockies. The sun hasn’t come out yet so the snow is still clinging to many of the tree branches and it’s lovely. Late yesterday, we took the beast out for a snowy romp. He seemed to enjoy himself and even dug up a frozen elk leg. Quite […]

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English Muffins

By Chef Megan Joy / February 20, 2013

Have you ever considered the idea of making your own english muffins? I have to admit, I’d never even thought about it until I saw a recipe in my Breakfasts & Brunches cookbook by The Culinary Institute of America. Sometimes I forget about english muffins. Then during a stroll down the bread aisle, I will […]

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Happy Birthday High Altitude Bakes!

By Chef Megan Joy / February 20, 2013

High Altitude Bakes is now one year old. Last year, on February 17th, we published our first post and I am so pleased with the progress the site has made. Each month High Altitude Bakes continues to see new visitors, which is exciting and encouraging as there seems to be an under-served market when it […]

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Snickerdoodle Cookies

By Chef Megan Joy / February 14, 2013

When I was in high school the lunch ladies made the most amazing chocolate chip and snickerdoodle cookies. They came in little bags of two and were kept warm during lunch service. Crispy on the edges and gooey in the centers, I couldn’t resist buying them. I’d fight drowsiness the rest of the afternoon, particularly […]

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Chocolate Spiced Creme Brulee

By Chef Megan Joy / February 12, 2013

There’s a reason creme brulee sells well at restaurants. It’s silky, rich custard topped with a thin sheet of caramelized sugar. When you break through it with your spoon you’re left with an incredible experience of sweet, creamy and smooth, with crunchy and bitter rounding it all out. Delicious. They’re pretty simple to make, too. […]

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Soft Pretzels

By Chef Megan Joy / February 10, 2013

This last week I was fortunate enough to take a little getaway to Telluride with my boyfriend. We’ve visited Telluride before, and it never disappoints. I loved that while we came right on the tails of a winter storm that brought about 35″ of fresh snow, the town itself still remained fairly quiet. On Tuesday, […]

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Red Velvet Stack

By Chef Megan Joy / February 2, 2013

Hello February! I feel like the dreary, gloomy part of winter is over. When I think of my past seasons here, February brings up memories of warmer temperatures, lots of sunshine, and longer days. Let’s hope this month proves the same. We did get a decent amount of snow a few days ago from a […]