Tag Archives: High Altitude

Perfect Fudgy Brownie Recipe

Yield: 16 brownies

Ingredients

12 tablespoons butter
1 1/4 cups granulated sugar
2/3 cup cocoa powder
1 1/2 teaspoons pure vanilla extract
3 large eggs, room temperature
1 cup all-purpose flour
1/8 teaspoon salt
3 oz good quality dark chocolate bar coarsely chopped

Instructions

Preheat oven to 350F degrees.

Generously butter or use cooking spray on a 9×9 square baking pan (or similar size) pan and set aside.

In a medium saucepan, melt the butter over medium-low heat, When completely melted, remove from stove and stir in granulated sugar and cocoa powder. Stir in the vanilla extract and eggs one at a time until eggs are completely incorporated and mixture is smooth. Stir in the flour and salt just until combined.

Pour brownie batter into the prepared baking pan. Sprinkle evenly with the chopped chocolate.

Bake brownies in the preheated oven for 32-35 minutes or until done. (The brownies will fell firm to the touch and a toothpick inserted into the middle of the brownies will come out clean)

Cool brownies on a cooling rack for at least 30 minutes (best if you can wait longer) before cutting and serving.

Note: This recipe works perfectly at any altitude!
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Pear Pine Nut Coffee Cake

Ingredients

Cake:
1 3/4 cups all purpose flour
scant 3/4 teaspoon baking powder
scant 1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup + 2 tablespoons brown sugar
2 eggs
2 teaspoons pure vanilla extract
1 cup plain Greek yogurt
zest of 1 lemon
3 pears, peeled and sliced 1/4-inch thick
2 tablespoons lemon juice

Topping:

3 tablespoons brown sugar
2 tablespoons butter
2 tablespoons flour
2 tablespoons oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
2 oz pine nuts

Instructions

Preheat oven to 350F degrees.

Put topping together by placing all ingredients except pine nuts in the bowl of a small food processor. Pulse 8-10 times just until the butter is broken up into pea size pieces and the mixture is crumbly. Cover and place in the fridge while you prepare the rest of the cake.

Prepare a 10-inch springform pan by lightly coating it with butter then lightly dusting with flour; set aside.

In a small bowl, whisk together flour, baking soda, baking powder, salt and cinnamon; set aside.

Slice the pears and toss them with 2 tablespoons lemon juice in a small bowl; set aside.

With an electric mixer, beat butter, sugar until fluffy, approximately 3-5 minutes. Add eggs, vanilla and lemon zest and mix well.

Starting with the Greek yogurt, alternate adding to cake batter along with dry ingredients, mixing just until combined.

Pour batter into prepared pan. Top the batter with sliced pears and then sprinkle the crumble topping over the pears. Finish by sprinkling the pine nuts on top.

Bake for 40-50 minutes or until a tester comes out clean. Remove from oven and cool in pan for at least 20-25 minutes before serving before removing from pan. Let cool completely before serving.

Note: can substitute chopped pecans for the pine nuts

from Mountain Mama Cooks
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Apple Sauce Chocolate Chip Bundt Cake

Ingredients

2 1/2 cups all-purpose flour
1 cup + 6 tablespoons granulated sugar
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups unsweetened applesauce
2 large eggs
1/2 cup vegetable oil
1/2 cup (1 stick) butter, melted
1 heaping cup dark chocolate chips
powdered sugar for dusting, optional

Instructions

Preheat oven to 350F degrees.

Prepare a 12-cup bundt pan with butter and flour; set aside.

In a large bowl, whisk the flour, sugar, baking soda, cinnamon, salt, cloves and nutmeg. Whisk in the applesauce, eggs, oil and melted butter. Fold in the chocolate chips.

Scrape the batter into the prepared bundt pan. Bake in a preheated oven for 60-70 minutes or until the cake is fully cooked through.

Transfer the cake to a cooling rack and let the cake cool for 10 minutes in the pan before inverting the cake from the pan to cool completely. If desired, sift powdered sugar over the cake before slicing and serving!

Recipe Notes: This is modified for high altitude as my kitchen sits just below 7000 feet. If you don’t need to adjust for high altitude, increase baking soda to 2 full teaspoons, and increase sugar to 1 1/2 cups.
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Orange-Pumpkin Bread With Cinnamon Cream Cheese Icing

This recipe has been modified for high altitude baking.

Ingredients

For the cake:

4 eggs
1 15-oz can pumpkin puree
2 tablespoons orange juice concentrate
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 cup chocolate chips, raisins or chopped nuts (optional)

For the Spiced Cream Cheese Frosting:

8 oz cream cheese, room temperature
4 tablespoons butter, room temperature
1 teaspoon fresh orange zest
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 lb box powdered sugar, sifted
pinch salt
1–2 teaspoons milk (optional)

Instructions

Preheat oven to 350F degrees.

Prepare pan(s) with butter and flour or spray with cooking spray; set aside.

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, 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 chocolate chips, raisins or chopped nuts if using. Pour batter into pan(s) and bake until done. Let cool on rack for 10-15 minutes and then remove from pan(s) and cool entirely before frosting. Cooking times: 9 x 13: 40-45 minutes, 11 x 18: 30 minutes, large loaf pans: 40 minutes, small loaf pans: 25 minutes.

To make frosting, cream together the softened butter and cream cheese in a stand mixer with an electric beater.

Add orange zest, cinnamon and vanilla.

Add powdered sugar to taste – I usually use 1/2-3/4 of the box and mix until thoroughly combined and smooth. Add salt. Use milk in necessary to make frosting desired consistency.

Author’s Notes: 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.

It can be made into a sheet cake, muffins or bread. I’ve made it studded with chocolate chips and left it plain jane. I like it with cream cheese icing, my boys prefer it without.
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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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