Tag Archives: High Altitude

Espresso-Brown Butter Banana Bundt Cake

Ingredients

For the cake:

1 cup (2 sticks) butter
1 1/4 cups sugar
3 large eggs
1 cup finely mashed ripe bananas (about 3 medium bananas)
1 tablespoon vanilla extract
1/2 teaspoon salt
1 2/3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons espresso powder
2/3 cup chocolate chips (dark or milk work great here)

For the glaze:

1 cup powdered sugar
1/2–1 teaspoon espresso powder
1/2 teaspoon vanilla
1 tablespoon milk

Instructions

Heat the oven to 350F degrees.

Butter and flour a 10-cup bundt pan.

Melt the butter in a medium saucepan over medium-low heat. Once the butter is melted, cook it slowly, letting it bubble, until it smells nutty or like butterscotch and turns a deep golden hue, 5 to 10 minutes. Let the butter cool until it’s warm, 5 to 10 min.

Once the butter is cool, transfer it to a large bowl and whisk in the sugar and eggs until nice and smooth. Then stir in mashed bananas, vanilla and salt.

Sift the flour, baking soda and expresso powder directly onto the batter; stir just to combine. Gently stir in the chocolate chips.

Spoon the batter into the prepared bundt pan, spreading it evenly with the rubber spatula. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, about 45 min.

Set the pan on a rack to cool for 15 minutes. Invert the cake onto the rack and remove the pan. Let cool completely.

To make the glaze, stir together the powdered sugar, espresso powder, vanilla and milk. Use more espresso powder if you like a stronger coffee flavor. Adjust with milk and/or powdered sugar to achieve desired consistency. Drizzle glaze over completely cool bundt cake.
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White Chocolate Citrus Snowballs

Yield: 36 cookies

Ingredients

2 1/4 cup all-purpose flour
1/2 cup almond meal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup + 1 cup powdered sugar
1 tablespoon vanilla extract
zest of 1 lemon
zest of 1 orange
zest of 1 lime
1/4 cup white chocolate chips, coarsely chopped

Instructions

Preheat oven to 375F degrees. Line baking sheet(s) with parchment paper or nonstick baking mat.

In a medium bowl, whisk together flour, almond meal and salt.

In a large bowl, cream together butter and 3/4 cup powdered sugar until fluffy about 3-4 minutes. Beat in vanilla extract and citrus zests. Gradually blend in flour on low speed. Stir in chopped white chocolate just until combined.

Shape dough into scant 1-inch balls, placing cookies 2-inches apart. Bake for 10 minutes or until cookies are set and are very lightly browned around the edges. Allow the cookies to cool for 3-4 minutes on the baking sheet, then transfer to a wire rack to cool completely.

When cookies are completely cool, roll in the additional 1 cup of powdered sugar.

Notes: These cookies can be stored in an airtight container at room temperature for 3 days. They also freeze beautifully.
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Cast Iron Pumpkin Cranberry Cake

If you’d like to make this and you Don’t need to adjust for high altitude make the following changes: increase granulated sugar to 2 full cups, decrease vanilla extract to 1 1/2 teaspoons, increase baking soda to 1 3/4 teaspoons, and increase baking powder to 2 1/2 teaspoons. Follow directions as is.

Ingredients

For the cake:

4 eggs
1 15 oz can pumpkin puree
2 tablespoons orange juice concentrate OR 15 drops Wild Orange Essential Oil
1 3/4 cups granulated sugar
1/2 cup vegetable oil
1/2 cup applesauce
1 tablespoon pure vanilla extract
2 cups all purpose flour
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups chopped fresh cranberries

Instructions

Preheat oven to 350F degrees.

Prepare 10-inch cast iron skillet with a touch of butter if your pan isn’t seasoned. Otherwise let it be!

In a medium bowl sift flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt; set aside.

In a large bowl, combine eggs, pumpkin puree, orange juice concentrate or essential oil, sugar, oil, applesauce and vanilla. Mix well with wire whisk.

Add flour mixture to wet ingredients and with a wooden spoon mix just until combined. Stir in chopped cranberries.

Pour batter into cast iron and bake until done about 35-40 minutes. Let cool on rack for 10-15 minutes before slicing and serving with a sprinkle of powdered sugar.

Note: For 10 inch dutch oven to bake at 350F use 14 charcoals on top and 7 around the bottom.

link to chart:
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Pumpkin Spice Oatmeal Raisin Cookies

These cookies work beautifully in my high altitude kitchen as written. I live just below 7000 feet.
Yield: 2 dozen cookies

Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin spice
1/2 cup (1 stick) butter, room temperature
1/2 cup dark brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups quick oats
1 cup raisins, I like to use a mix of golden and Thompson

Instructions

Preheat oven to 375F degrees.

Line a large baking sheet with a nonstick baking mat or parchment paper.

Whisk together the flour, salt, baking powder, baking soda, and pumpkin spice in a medium bowl.

Using a stand mixer, beat the butter and both sugars together until light and fluffy. Add egg and vanilla, mix until combined. Slowly add the dry ingredients to wet ingredients. Mix until just combined. Stir in the oats and raisins.

Drop cookies by heaping tablespoon on lined baking baking sheet about 2 inches apart. Bake for 10 minutes or until cookies are light brown around the edges. Be sure not to over cook! Remove cookies from oven and let cool on baking sheet for five minutes until transferring to a cooling rack. Repeat with remaining cookie dough.

Author’s notes: These are a classic oatmeal cookie but loaded with warming pumpkin spice and plump juicy raisins. They’ll make your house smell wonderful.

I do think quick oats works better than regular rolled oats in recipes at high altitude. High altitude tends to deplete the moisture in pantry ingredients and baked goods can be dry. If I do use regular oats, I like to pulse them in the food processor or blender first to make them a bit smaller.
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High Altitude Snickerdoodle Recipe

A recipe for perfect Snickerdoodles at high altitude every single time
Yield: 4 dozen

Ingredients

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup butter, room temperature
1 1/4 cup granulated sugar
2 large eggs
1/4 cup granulated sugar
1 tablespoon ground cinnamon

Instructions

Preheat oven to 350F degrees.

In a small bowl, combine flour, cream of tartar, salt and baking soda; set aside.

Cream butter and sugar together in a large bowl until light and fluffy, about 3-4 minutes.

Add eggs and beat just until combined.

Slowly add in flour mixture and stir just until combined, don’t over mix.

In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.

Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture. Place cookie balls 2-inches apart onto lined cookie sheet. Bake for 8-10 minutes.. Don’t overtake! Remove from oven when cookies look just barely done and let them cool on tray 5 minutes before removing them to a cooling rack.

Store cookies in an airtight container on the counter for 3 days or in the freeze for up to one month.

Author’s note: This recipe makes a ton! It’s easily halved but I always make the full recipe. Snickerdoodles don’t last long around here.
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High Altitude Chocolate Bundt Cake

A tried and true high altitude recipe for Chocolate Bundt Cake.

Ingredients

for the cake:

1 tablespoon butter for buttering the pan
1 1/4 cups strong coffee, just barely warm
3/4 cup cocoa powder
2 cups granulated sugar
1 cup flavorless oil such as grape seed, avocado, or vegetable
1 teaspoon kosher salt
2 teaspoons baking soda
3 large eggs
1 cup buttermilk
1/4 cup full fat, plain Greek yogurt
1 tablespoon vanilla extract
2 1/2 cups + 2 tablespoons all-purpose flour

for the frosting:

1/4 cup butter
1/4 cup milk
3 tablespoons cocoa powder
2 cups powdered sugar

Instructions

Preheat oven to 375F degrees.

Use the 1 tablespoon butter to thoroughly butter a 10-inch bundt cake pan, using your fingers to get in all the nuks and crannies. Use a tablespoon of cocoa powder or flour to coat the bundt pan- shaking it back and forth- to coat the pan; set aside.

Put the coffee and cocoa powder in a small bowl and stir until cocoa is dissolved.

In an electric mixer fitted with the wire whisk attachment, mix together the sugar, oil, salt, baking soda, and eggs on low speed about 30 seconds. Add the buttermilk, Greek yogurt, vanilla extract and mix for another 30 seconds. Add the flour and stir just until combined. Add the cocoa/coffee mixture mix on high speed until well incorporated, about 30 seconds.

Pour the batter into the prepared cake pan and bake for 60 minutes or until cake is done. You can test it by inserted a clean toothpick in the center. If the toothpick comes out clean, the cake is done. Remove from oven.

Let cake cool for 10-15 minutes in pan before removing it to cool on a cooling rack.

While cake cools, prepare frosting as you want to pour it over a slightly warm cake.

To make the frosting, melt butter, milk, and cocoa powder over medium heat. Stir frequently until chocolate is smooth. Remove from heat and whisk in powdered sugar until there are no more lumps. Pour frosting over barely warm bundt cake, taking care to cover the cake evenly. It’s cool if the frosting pools in the center of the bundt cake – easier to stick your finger in!

Allow the cake to cool completely before serving.

Author’s note: While it could totally handle some add-ins like mini chocolate chips, or chopped up peanut butter cups, or even some crushed up Oreos, I like it just the way it is. I’ve made it minus the icing- and served it just with a sprinkle of powdered sugar – but I like it best with the icing. The cake + the icing = the perfect combo.
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Chocolate Chunk Espresso Blondies

Thick, chewy, caramel-y and totally decadent (high altitude) cookie bars made with espresso powder and studded with dark chocolate chunks.
Yield: 24 blondies

Ingredients

2 cups + 2 tablespoons all purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 tablespoon coffee liqueur
2 teaspoons espresso powder
12 tablespoons butter
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon pure vanilla extract
8 oz dark chocolate chunks, I used two Hershey’s dark chocolate bars coarsely chopped
3/4 cup chopped pecans, optional

Instructions

Preheat oven to 325F degrees.

Combine flour, salt, and baking soda in a small bowl; set aside.

Combine coffee liqueur and espresso powder and gently stir just until espresso powder dissolves; set aside.

Melt butter over low heat just until melted. Remove from heat and let cool for 15 minutes.

In a large bowl, add melted butter and both sugars; whisk together until well blended. Whisk in eggs, vanilla extract and the coffee liquor/espresso powder mixture. Stir in flour mixture just until combined- don’t over mix. Stir in chocolate chunks and chopped pecans if using.

Spread batter into a buttered 9×13 baking dish. Bake for 22-28 minutes. Remove from oven and let cool, in pan, on a wire rack until room temperature. Cut into 2-inch squares and serve.

Author’s note: these Chocolate Chunk Espresso Blondies have been modified for high altitude. I live just below 7000 feet.
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