High Altitude Holiday Breakfast and Dessert Recipes

By Chef Megan Joy / December 23, 2014

I hope everyone is enjoying this holiday season. Only two days left until Christmas!

If you’re still on the hunt for holiday recipes, I’ve compiled a list of favorites below.

For those of you still seeking cookie recipes, click here, which includes information on our 2013 High Altitude Bakes Cookie Book, as well lists of our published cookie and bar cookie recipes available to everyone.

Merry Christmas!

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(Above, top to bottom: Apple Olive Oil Cake with Maple Icing, Walnut Pear Coffeecake, Boston Cream Pie, Spiced Pear Pastries, Chocolate Spiced Creme Brulee.)


Holiday Breakfast Favorites:


Cappuccino Muffins

Braided Pistachio Coffeecake

Walnut Pear Coffeecake

Apple Olive Oil Cake with Maple Icing

Kouing Amman

Spiced Pear Pastries

Chocolate Brioche Bread

Vanilla Cream Scones (add dried or fresh cranberries, orange zest, and candied ginger for a holiday version)

Butternut Squash (or sub pumpkin) Bread

Sweet Almond Orange Buns

Belgian Waffles

Soft Pretzels

Pumpkin Crumble Muffins

Whole Wheat Pumpkin Muffins


Red Velvet Stack

Gingerbread Cupcakes

Sparkling White Cupcakes

Pumpkin Cake Roll

Chocolate Pecan Pie

Boston Cream Pie

Chocolate Almond Olive Oil Cake (with GF variation)

Chocolate Spiced Creme Brulee

White Coffee Pot de Cremes

Homemade Ding Dongs

Apple Breton Pie

Chocolate Stout Cake

Chocolate Mint Ice Cream Sandwiches (substitute peppermint or eggnog ice cream for a make-ahead dessert)

Stacked Chocolate Truffle Cheesecake

Spice Layer Cake with Maple Meringue

Cranberry Fudge Brownies

Pumpkin Cheesecake Snickerdoodle Cookies

Marble Bundt Cake

Rum Pound Cake

Gingerbread Cake with Orange Cream Cheese Frosting

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(Above, top to bottom: Red Velvet Stack, Gingerbread Cupcakes, Sparkling White Cupcakes, Braided Pistachio Coffeecake, Kouing Amman.)

Gingerbread Cake with Orange Cream Cheese Frosting

By Chef Megan Joy / December 21, 2014

The darker, holiday cousin of carrot cake, this cake certainly commands attention when placed on the dessert table.

Rich spices and moist cake pair with a tangy, citrus-scented frosting that’s perfect for this time of year.  Zack brought some of this cake into work and said it was gone in a matter of minutes, which I have to admit surprised me a little. No doubt this cake is good, but it’s deeply flavored with molasses and spices and not exactly the sweetest treat on the block. He said everyone thought it was carrot cake with a twist.

Just look at how splendid it is. Creamy, sweet frosting on the top adds just the right touch.

Are you heading to a party and need to bring finger food? Cut into small squares and arrange on a platter. Voila!







How to make this high altitude adjusted recipe:

Gingerbread Cake with Orange Cream Cheese Frosting
Adapted from Foodness Gracious

5.0 from 1 reviews
Gingerbread Cake with Orange Cream Cheese Frosting
Recipe type: High Altitude Baking
  • CAKE:
  • 3 cups all-purpose flour
  • 5 teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • Scant 1 teaspoon baking soda (1/2 teaspoon + ¼ teaspoon + ⅛ teaspoon)
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed brown sugar
  • 9 tablespoons molasses
  • 1 cup whole milk, slightly warmed
  • 2 eggs
  • 1¼ cups powdered sugar
  • 8 oz cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • Zest of 1 large orange
  1. Preheat your oven to 350 F.
  2. Line a 9 x 13" baking dish with foil and coat generously with baking spray.
  3. In a large bowl combine the flour and spices.
  4. Melt the butter and whisk in the brown sugar and molasses, until smooth. Pour over the flour mixture.
  5. Add the egg and stir everything until smooth.
  6. Add the baking soda to the milk and stir until dissolved. Pour into the batter and stir until combined.
  7. Pour the batter into your prepared pan.
  8. Bake for 20-25 minutes or until the edges are lightly golden, and the center springs back when lightly touched.
  9. To make the frosting, beat the cream cheese until smooth. Add the powdered sugar and beat on low speed until combined. Increase the speed and beat for several minutes until smooth and creamy.
  10. Stir in the vanilla and orange zest.
  11. Once the cake has cooled completely, spread the frosting over the top.
  12. To serve, lift the foil edges on either end of the pan and lift the entire cake out for easy cutting.
Note: This recipe was adapted for high altitude baking. To make at sea level, increase baking soda to 2 teaspoons. Baking times may vary slightly.

Rum Pound Cake

By Chef Megan Joy / December 21, 2014

I bake cake nearly every week, several times per week. So it’s safe to say that given the choice, I often choose other desserts to eat over cake. This recipe totally surprised me- after tasting it, I kept reaching for more. That’s saying a lot!

But honestly, who can resist perfect pound cake? And when wrapped well, it seems to only get better with age. If you’re looking for homemade gift ideas, this a good contender. Bake the whole cake for a hostess gift, or divide the batter into smaller loaf pans for multiple gifts. I bake cakes like this the evening before, so that it can sit overnight and get better (they seem to grow moister and develop a stronger flavor).

The rum adds just the right holiday touch, although I have to confess- not much of a rum fan, I totally substituted whiskey!

Enjoy this one, it’s a keeper.





How to make this high altitude adjusted recipe:

Rum Pound Cake
Adapted from The Pastry Queen Christmas by Rebecca Rather

Rum Pound Cake
Recipe type: High Altitude Baking
  • CAKE:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup sour cream
  • 1 tablespoon vanilla extract
  • ½ cup dark rum (or whiskey)
  • GLAZE:
  • ¼ cup (1/2 stick) unsalted butter
  • ¼ cup water
  • ½ cup sugar
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup dark rum (or whiskey!)
  1. Preheat your oven to 350 F.
  2. Generously coat a 10-cup tube or bundt cake pan with baking spray.
  3. Cream the butter and sugar until very light, fluffy, and creamy.
  4. Beat in the eggs, one at a time, mixing until blended before adding the next.
  5. Combine the flour, baking powder, and salt; add alternately with the sour cream. Mix until just combined. Scrape the bottom and sides of the mixer bowl and mix briefly one last time.
  6. Stir in the vanilla and rum.
  7. Scoop the batter into the prepared pan and bake for about an hour, until the edges are golden and the top of the cake is cracked and firm (when lightly touched it springs back, rather than sinking in).
  8. Let the cake cool at least 15 minutes before inverting it from the pan.
  9. While the cake cools, make the glaze: In a saucepan, combine the butter, water, sugar, lemon juice, and rum over medium heat to melt the butter.
  10. Boil the sauce for 1 minute.
  11. Poke holes in the top of the cake with a skewer or toothpick, pour the glaze over. Let cool for at least an hour before devouring.
Note: This recipe was adjusted for high altitude baking. To make at sea level, increase sugar to 2 1/2 cups, baking powder to 1 teaspoon, and sour cream to 2/3 cup. Baking times may vary slightly.

Maple Pecan Butter Thins

By Chef Megan Joy / December 20, 2014

How’s your holiday baking coming along? Are you over cookies yet, or do you have the energy for one more recipe? If you do… this is a very easy recipe.

I’m visiting family in Indiana over the holiday, so I wanted to bake up a bunch of treats to hold Zack over while I am gone. Included: these buttery sliced cookies.

These cookies are simple because after shaping the dough into a log and giving them a good chill, you simply slice and bake them. They’re also great for keeping in your freezer so you can serve freshly-baked cookies on a moment’s notice.

Lots of butter and egg yolks contribute to a melt-in-your-mouth, rich little cookie. And the best part? Our dry high altitude air only makes them better as they sit out. A welcome addition on any cookie plate!





How to make this high altitude adjusted recipe:

Maple Pecan Butter Thins
Adapted from Pastry Queen Parties: Entertaining Family and Friends, Texas Style by Rebecca Rather

Maple Pecan Butter Thins
Recipe type: High Altitude Baking
  • 1 lb (4 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 2 egg yolks
  • ¼ cup maple syrup
  • 2⅔ cups + 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup chopped, toasted pecans
  1. Cream your butter and sugar together until just combined.
  2. Add the egg yolks and maple syrup. Beat until smooth.
  3. Add the flour, salt, and vanilla and mix until just combined.
  4. Stir in the pecan pieces.
  5. The dough will be soft and somewhat sticky. Don't worry, it will firm up.
  6. Divide the dough into two clumps.
  7. Pull out a large piece of plastic wrap and place one of the dough clumps on top.
  8. Fold the plastic over the dough and shape it into a large log, 2" in diameter or smaller, depending on how large you'd like your cookies to be. Repeat with the remaining dough.
  9. Chill the dough for at least 2 hours or overnight, until very firm.
  10. Preheat your oven to 350 F.
  11. Slice the rolls into ⅛" thick cookies and place on parchment-lined baking sheets. They won't spread during baking so you can place them close together.
  12. Bake the cookies until they start to get golden along the edges, about 7-8 minutes depending on the size and thickness of your cookies. They will firm up as they cool.
  13. Makes about 30 cookies.
Note: This recipe was adjusted for high altitude baking. To make at sea level, increase the flour to 2 3/4 cups. Baking times may vary.

Still seeking more high altitude cookie recipes?

By Chef Megan Joy / December 4, 2014

Then search no further.

Last year, we released our High Altitude Bakes Holiday Cookie Book 2013, which contains all cookie recipes from the previous two years, as well as unpublished ones exclusive to the cookbook. The cookbook is an e-book, meaning it’s a downloadable, instant-access book, right from your computer or iPad. And all of your favorite high altitude cookie recipes organized in one book.

To purchase the book, click the “Cookbooks” tab at the top of the page, or simply go here.



The following unpublished recipes are included in the book:


Date Pinwheel Cookies

Peppermint Meringues

Sicilian Fig Bars

Peanut Butter Sandwich Cookies

Chocolate Snowflake Cookies

Lemon Madeleines

Whipped Butter Cookies

Coconut Macaroon Trees

Cut-Out Gingerbread Cookies

Pecan Pie Bars

Soft Molasses Cookies

Red Velvet Shortbread Cookies

Ginger Snaps

Jam Thumbprints

Chocolate Chocolate Cherry Cookies

Cheesecake Bars with Cranberry Compote

Anise Biscotti

Gingerbread Brownies


As well as the following published recipes, so your cookie recipes are all in one place:


Pumpkin Cheesecake Snickerdoodle Cookies

Pecan Sandies

Iced Sugar Cookies

Oatmeal Cookies with Dried Apricot, Candied Ginger, and Bittersweet Chocolate

Snickerdoodle Cookies

Orange Marmalade Cookies

Greek Holiday Twist Cookies

Chewy Walnut Treasure Cookies

Nutmeg Meltaways

Thick & Chewy Chocolate Chip Cookies

Pumpkin Crumb Bars

Black and White Cookies

Butter Shortbread Cookies

Chocolate Bourbon Brownies


For even more cookie inspiration, here are the following cookie and bar cookie recipes that have been published on High Altitude Bakes in the last year:


Chewy Chocolate Gingerbread Cookies

Neiman Marcus Cookies

Peanut Butter and Milk Chocolate Chip Cookies

Key Lime Sandwich Cookies

Hot Chocolate Cookies

Christmas Sugar Cut-Out Cookies

Chocolate Stout Brownies

Double Lemon Bars

Blueberry Cake Bars (try these with cranberries)

Pecan Buttercrunch

Maple Pecan Butter Thins

Cranberry Fudge Brownies


And lastly, we leave you with this delectable cookie collage:

Happy holiday baking!










Christmas Sugar Cut-Out Cookies

By Chef Megan Joy / December 4, 2014

Many of you have been asking for a good cut-out sugar cookie dough recipe. When iced, these kind of cookies are Zack’s favorite, so you can bet we make some variation of them every year.

I stumbled across this recipe recently and decided to give it a try. I’m always open to new versions! The dough, while very soft, becomes easy to handle once chilled. A great trick for rolling out any kind of dough is to do so between two sheets of parchment or wax paper. If things get too sticky and soft, simply place the whole sheet in the freezer for a few minutes. It’s low mess and ensures no dough is left behind anywhere.

With cut-out cookies, if at any point you get frustrated, just put the dough in the refrigerator or freezer for a few minutes and walk away. Have a glass of wine. Allow both of you to chill out. Cookie baking should be fun! Sugar cookies like these hold their shape better when they’re kept chilled as long as possible, so while your oven preheats, don’t hesitate to stick the cookie sheet in the freezer.

When it comes to decorating the cookies, you have a multitude options:

-Before they go in the oven, give them a generous pinch of candy sprinkles

-Mix powdered sugar, vanilla extract, and enough milk together to form a thin icing. Drizzle over the baked and cooled cookies

-Outline the cookies in royal icing and flood with a more fluid icing of your choice for professional looking cookies

Happy baking!





How to make this high altitude-adjusted recipe:

Christmas Sugar Cut-Out Cookies
Adapted from Sweetopia

Christmas Sugar Cut-Outs
Recipe type: High Altitude Baking
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1½ teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  1. Cream the butter and sugar together until just combined. The more you whip the butter, the more air you incorporate into the dough and the cookie will spread more during baking (which you want to avoid with cut-out cookies)
  2. Add the egg slowly and mix. Add the vanilla.
  3. Stir in the flour and salt. Mix until the dough just comes together.
  4. Wrap the dough in plastic and chill for 2 hours or until firm enough to handle and roll out.
  5. Once the dough has chilled, roll out half of the dough at a time between two sheets of parchment paper or waxed paper. I like my sugar cookie dough rolled to about ¼" thickness.
  6. Place the sheet of dough in the freezer for 5-10 minutes so you can easily cut out clean shapes.
  7. Once firm, cut out your shapes and place them on a parchment-lined baking sheet. Place the cookie sheet back in the freezer while you preheat your oven to 350 F.
  8. Bake the chilled cookies until the edges get just the slightest hint of golden brown, about 8-12 minutes depending on the size of your cookie.
  9. Makes about 36 medium-sized cookies.
Note: This recipe was adjusted for high altitude baking. To make at sea level, baking times may vary slightly.

Hot Chocolate Cookies

By Chef Megan Joy / December 4, 2014

Have you started your holiday cookie baking yet?

If you’re anything like me, I know you probably have a list of the ‘classics’, which everyone in the family will be upset over if they don’t make an appearance on the holiday cookie plate. But maybe you’re also open to trying some new recipes each year; some that are a little different and fun…

Let me introduce you to hot chocolate cookies. Where were these when I was younger? Many of my childhood winter days consisted of Swiss Miss instant hot cocoa (made with milk of course, since Mom knew what tasted best) with all those tiny marshmallows on top.

These cookies have a brownie-like, chewy, chocolate base and then get topped with half a marshmallow a few minutes before they’re done baking, so it kind of gets gooey and delicious all over the warm chocolate cookie.

These taste best when they’re freshly devoured, since the marshmallow starts to get tacky after a few hours, but don’t let that stop you from making these as a fun treat. Keep the dough chilled and bake a few small batches at a time, so you can enjoy them at their freshest over a few days.

I like to sprinkle mine with a little dusting of cocoa or cinnamon. The original recipe calls for a small piece of chocolate to be placed on top of each cookie before the marshmallow, for an extra dose of sweet.

You don’t want to over-bake these- like all high altitude cookies, these will firm up considerably after you take them out of the oven. Ten minutes baking time is perfect.







How to make this high altitude-adjusted recipe:

Hot Chocolate Cookies
Adapted from Stepable

5.0 from 2 reviews
Hot Chocolate Cookies
Recipe type: High Altitude Baking
  • ½ cup unsalted butter
  • 12 oz bag semisweet chocolate chips
  • 1¼ cups packed light brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • ¼ cup unsweetened cocoa powder
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 16 marshmallows, cut in half
  • Cinnamon sugar or cocoa powder to dust, optional
  1. Melt the butter and chocolate together in a saucepan over medium heat. Stir constantly to make sure it doesn't burn along the bottom. Remove from heat and let stand for 5 minutes to cool slightly.
  2. Combine the brown sugar, eggs, and vanilla.
  3. Add the cooled chocolate mixture and stir until smooth.
  4. Add the cocoa powder, flour, baking powder, and salt. Stir just until combined.
  5. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours.
  6. After the dough has chilled, pull it from refrigerator. If it's too firm to scoop, let it temper for 5-10 minutes at room temperature.
  7. Preheat your oven to 350 F.
  8. Scoop tablespoons onto parchment-lined baking sheets and flatten slightly. Space the dough about 2 inches apart.
  9. Bake the cookies for 10 minutes. Remove from the oven and top with the marshmallow halves. Bake another 2 minutes until the marshmallows have puffed.
  10. Let the cookies cool at least 5 minutes before eating.
  11. Makes about 24 cookies.
Note: This recipe was adjusted from high altitude baking. To make at sea level, increase the baking powder to 1 1/2 teaspoons. Baking times may vary slightly.

Thanksgiving Recipes

By Chef Megan Joy / November 26, 2014

Are you still trying to decide what to make for tomorrow’s big dinner?

I’ve compiled a list of Thanksgiving-worthy recipes for easy access. I wish you  a happy holiday and hope you get to share some wonderful food this week with the people you love.

Also, here are some basic baking substitutions in case you run out of something (don’t go to the store unless you absolutely must!):

1 cup buttermilk = 1 tablespoon vinegar plus enough milk to make 1 cup (let stand 5 minutes) or 2 tablespoons lemon juice plus enough milk to make 1 cup (let stand 5 minutes)

1 ounce unsweetened chocolate = 3 tablespoons unsweeteneed cocoa powder plus 1 tablespoon melted unsalted butter or margarine

1 tablespoon cornstarch = 2 tablespoons all-purpose flour

1 cup dark corn syrup = 3/4 cup light corn syrup plus 1/4 cup molasses, maple syrup, or dark honey

1 cup sour cream = 1 cup plain yogurt, 3/4 cup buttermilk plus 1/3 cup butter, or 1 cup creme fraiche

1 cup white cake flour = 7/8 cup white all-purpose flour plus 2 tablespoons cornstarch

1 cup honey = 3/4 cup molasses plus 1/2 cup granulated sugar or 3/4 cup maple syrup plus 1/2 cup granulated sugar

1 cup fresh whole milk = 1/2 cup evaporated whole milk plus 1/2 cup water or 1 cup water plus 2 tablespoons unsalted butter

1 cup white granulated sugar = 1 3/4 cups confectioner’s sugar

1 cup packed light or dark brown sugar = 7/8 cup white granulated sugar plus 1/4 cup molasses, maple syrup, dark corn syrup, or honey

Source: In The Sweet Kitchen by Regan Daley

Happy baking!

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Breads & Quick Bread Recipes:

Vanilla-Scented Butternut Squash Quick Bread (You can also substitute pumpkin to make a great pumpkin bread)

Savory Corn Buns

Honey Wheat Bread

Big Fluffy Buns

Pumpkin Crumble Muffins

Country White Boule

Cheese-Centered Mini Corn Breads

Jam-Swirled Sweet Potato Bread (with gluten-free variation)

Soft Pretzels

Mountain Cornbread

Dutch Oven Bread

Whole Wheat Pumpkin Muffins

Rosemary Olive Knots

My Favorite Honey-Glazed Dinner Rolls

Cheesy Biscuits


Stacked Chocolate Truffle Cheesecake

White Coffee Pot de Creme

Spice Layer Cake with Maple Meringue

Chocolate Bourbon Brownies (Top with vanilla ice or pumpkin ice cream and Creamy Caramel Sauce for an easy dessert)

Carrot Cupcakes

Marble Bundt Cake

Cherry Turnovers

Pineapple Upside Down Cake

Lemon-Pineapple Meringue Pie

Salted Caramel Tiramisu

Molten Chocolate Cakes

Pumpkin Crumb Bars

Chocolate Pecan Pie

Thick Chocolate Chip Cookies

Gluten-Free Chocolate Almond Olive Oil Cake

Chocolate-Spiced Creme Brulee

Red Velvet Stack

Boston Cream Pie

Iced Sugar Cookies

Classic Chocolate Whoopie Pies with Marshmallow Filling

Homemade Ding Dongs

Pecan Sandies

Apple Breton Pie

Sour Cherry Slab Pie

Pumpkin Cheesecake Snickerdoodles

Brown Butter Bourbon Apple Crisp

Apple Olive Oil Cake with Maple Icing

Gingerbread Cupcakes

Praline Pumpkin Cheesecake

Pumpkin Cake Roll

Cranberry Pear Tart

Cranberry Fudge Brownies

Holiday Breakfast:

Vanilla Cream Scones

Blueberry Crumb Coffeecake (Try this with pears or cranberries or both instead of blueberries)

Sweet Almond Orange Buns (No yeast!)

Banana Bread with Peanut Butter Glaze

 Braided Pistachio Coffeecake

Blue Corn Griddle Cakes

Walnut Pear Coffeecake

Apple Cider Pancakes

Spiced Pear Pastries


Homemade Wheat Thin Crackers

Panforte Nero

Seeded Flatbread


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Cheesy Biscuits

By Chef Megan Joy / November 23, 2014

This morning we woke up to more snow. Our winter storm warning is in effect through tomorrow, so Zack’s been outside shoveling like crazy. I think he is a little obsessed with shoveling! He claims that he’s making paths for our dog, but I think secretly he also enjoys playing in the snow as well. We’ll see how long this shoveling affection lasts, as we are only in November.

As they headed out, I set to work on some cheese biscuits. I made these a few weeks ago and we were blown away. Biscuits can be temperamental sometimes, and the letdown of a dense, heavy biscuit is never fun. These are quite the opposite- despite all that butter and shredded cheese, they are incredibly light and pull off in the most perfect flaky layers.

This time of year we eat a lot of soup, and these have been a great companion to those meals. They come together so quickly.

While this recipe calls for shredded cheddar, I’ve also made these with Parmesan. Adapt them how you’d like- throw in a hefty grind of black pepper, some herbs, a pinch of chipotle powder… it’s hard to mess up these bad boys.

These would also be a welcomed addition to your holiday table. To make them ahead of time, cut out the biscuits and freeze them. The night before, let them thaw in the refrigerator and then bake the following day. If you plan to make these the day before, you could also keep them well covered, chilled in the refrigerator. Bake them right before you plan to serve them for warm, flaky goodness.

Happy baking!








How to make this high altitude adjusted recipe:

Cheesy Biscuits
Adapted from Jo Cooks

5.0 from 1 reviews
Cheesy Biscuits
Recipe type: High Altitude Baking
  • 2 cups all-purpose flour
  • ½ tablespoon baking powder
  • 1¼ teaspoons salt
  • 1½ sticks cold unsalted butter, diced
  • ⅔ cup cold buttermilk
  • 1 egg, beaten
  • 1 cup grated cheddar cheese
  1. Preheat your oven to 375 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the flour, baking powder, and salt.
  4. Add the cold diced butter and use a pastry blender to cut the butter into the flour mixture. You'll want to see small chunks of butter slightly larger than peas.
  5. Combine the buttermilk and beaten egg, add to the flour mixture along with the shredded cheese.
  6. Gently mix the dough until it is evenly moistened and holds together. If your flour is very dry, you may need to add a little more buttermilk.
  7. On a lightly floured surface, pat the dough into a rough square, about 1¼" thick.
  8. You can use a knife to cut out 9 biscuits, or a cutter for round shapes.
  9. Place the biscuits on a the prepared baking sheet and bake for 15-20 minutes, until the bottoms and tops are a light golden brown.
  10. Yield: About 9 biscuits
Note: This recipe was adjusted for high altitude baking. To make at sea level, decrease the buttermilk to 1/2 cup and increase the baking powder to 1 tablespoon. Baking times may vary slightly.

Cranberry Fudge Brownies

By Chef Megan Joy / November 20, 2014

Favorite recipes.

They can years to find, but are irreplaceable. Your go-to  time and time again. They never disappoint, only continue to impress…

The tricky thing about favorite recipes is that they can also keep you from enjoying new ones. I recently discovered this. You see, for a long time I was all about this brownie recipe. It’s like I rejected the notion of baking anything resembling brownies, unless they were indeed the favorite recipe. Now, those brownies are still are one of my favorites, and I’ll make them again, most definitely.

But I’ve discovered another favorite.

In my quest for cranberry uses, I thought why not dump some into brownie batter? This recipe from King Arthur Flour looked pretty good, and easy. It only uses cocoa powder, not any type of chocolate, so I figured if it came out weird, then it wouldn’t be a loss.

These came out more than weird- they were amazing! The brownies are fudgy, chewy, almost black, and the perfect amount of chocolate. If would be difficult for anyone in your family to find them too rich or too bland. They are the best compromise- something we all strive for as we approach the 2014 holiday season.

So while they are certainly scrumptious plain, imagine them dotted with red, plump cranberries.  The cranberries deliver little pockets of tartness here and there, intermingled with fudgy chocolateness.

I hope you enjoy this recipe as well as my past favorite brownie recipes. They are all keepers and even better, they bake beautifully at high altitude!

 Chocolate Bourbon Brownies

Chocolate Stout Brownies





How to make this high altitude adjusted recipe:

Cranberry Fudge Brownies
Adapted from King Arthur Flour

Cranberry Fudge Brownies
Recipe type: High Altitude Baking
  • 4 eggs
  • 1¼ cups cocoa powder
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 2¼ cups sugar
  • 1¼ cups + 1 tablespoon all-purpose flour
  • 1 cup fresh cranberries
  1. Preheat your oven to 350 F.
  2. Line a 9 x 13" pan with heavy duty foil and coat generously with baking spray.
  3. Whisk the eggs, cocoa powder, salt, baking powder, and vanilla together until smooth.
  4. Melt the butter in a pan over medium heat.
  5. Add the sugar, and continue to heat and stir until the butter is hot, but not bubbling. As you stir, it will become shiny. The hot butter dissolves some of the sugar and lends a shiny top crust to your brownies.
  6. Add the butter and sugar mixture to the egg mixture, and stir until smooth.
  7. Add the flour and cranberries, and stir until smooth.
  8. Pour into your prepared baking dish.
  9. Bake for about 25-30 minutes. The edges should be set, and the center will look moist, but not uncooked. A knife or cake tester inserted in the center will come out clean or with just a few crumbs sticking to it.
Note: This recipe was adapted for high altitude baking. To make this recipe at sea level, increase the baking powder to 1 teaspoon, and the flour to 1 1/2 cups. Baking times may vary slightly.

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