Russian Tea Cakes

December 22, 2013 — 4 Comments

Russian Tea Cakes

We have enjoyed a winter wonderland in Flagstaff this past week. Seven inches of snow arrived at night, covering the ground and trees. I finally had time to do a bit of holiday baking. This is one of my favorite Christmas cookie recipes. My Mom has been making them for as long as I can remember. Luckily for me they turn out perfectly at high altitude also. Back home we call them Russian tea cakes but I think out west they are better known as Mexican wedding cookies. Either way, they are delicious. Continue Reading…

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Apple GaletteA few weeks ago I went camping in Oak Creek Canyon, between Flagstaff and Sedona. The weather is more mild in the canyon so I got to enjoy another round of fall colors. I love the area because the leafy trees are a nice change from Flagstaff which is full of pine trees. One the last day of camping, I saw a sign for fresh apple cider posted outside a little market and immediately began thinking of how I could use it for baking. I settled on this apple galette recipe. The apple cider drizzle is so sweet that it does not need any added sugar. It compliments the galette perfectly, but I think you could use it in a variety of baked goods.

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Pumpkin Spice Caramels

November 27, 2013 — Leave a comment

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These caramels turned out even better than I had imagined. They are smooth and chewy. The pumpkin purée and spices give them a rich flavor that is perfect for autumn. I love the roasted flavor of the pepitas. They were so delicious that I had to give them away to avoid the temptation of eating too many.  Continue Reading…

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I have to be honest with you. I had originally intended to share a delicious gingerbread bundt cake recipe but when I tried to remove the cake from the pan, it tore right in half. I had buttered the pan quite well (or so I thought) and dusted it with flour but that was not enough to result in a nicely shaped bundt. There was no way I could let a cake that delicious go to waste so I decided to make bread pudding. I had been wanting to do a bread pudding recipe for quite some time so in the end everything worked out. 

This gingerbread is everything that gingerbread should be. It is perfectly spicy thanks to an ample amount of ground ginger (along with cinnamon, cloves, nutmeg and even a pinch of cardamom). The stout, molasses and dark brown sugar create a dark, rich flavor. This is not a wimpy gingerbread. It is dense and a little bit chewy. I had a hard time saving it for the bread pudding.

I thought that a whiskey caramel sauce would be the perfect topping for the bread pudding. Something about ginger and whiskey flavors combined is really delicious. This sauce is very easy to make and would also be wonderful with brownies, ice cream or even for pouring straight into your mouth (that gets a little sticky though so be sure to have some paper towels on hand).  Continue Reading…

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I wanted to start my fall baking off with a classic recipe. Nothing quite says it is autumn like pumpkin flavored treats. Who can resist a slice of pumpkin bread fresh out of the oven? This bread tastes great as is but the cinnamon glaze adds a little extra moisture and extra flavor. You could also top the bread with powdered sugar or a cream cheese icing. I don’t really think you can go wrong with pumpkin bread. I usually make my pumpkin bread plain but adding pecans or chocolate chips would also be delicious. Continue Reading…

Fall Baking

September 26, 2013 — Leave a comment

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Fall has definitely arrived in Flagstaff, bringing freezing nighttime temperatures and lots of wind. Although I am mourning the end of summer, I am ready to get cozy in the kitchen and try out some new recipes. I can’t wait to experiment with my favorite fall flavors: pumpkin, apple cider, molasses, caramel and apple.

If there are any recipes you would like for me to include here, please let me know. I am open to your suggestions. You can email me at bakingwithaltitude@gmail.com or just post a comment below. Let’s get baking!

Texas Sheet Cake

July 22, 2013 — 3 Comments

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This rich chocolate cake is the perfect cake to bring to a summer barbecue. It will feed a crowd but don’t expect any leftovers. The preparation is quick and easy because both the cake and the frosting are made on the stove top. Your mixer will get a little break. I use an 11″ by 15″ metal pan but any size jelly roll pan will work, you just might need to adjust the baking time. Continue Reading…