sarah’s pizza dough

To my recollection, I’ve only ever used 2 pizza dough recipes – at all altitudes. And they were both from friends in Peru years ago! This one is Sarah’s. It is the one I don’t use as much but it is the simplest. An extremely easy pizza dough recipe if you need something with few ingredients and quick!

Very Easy Pizza Dough || Drinkwater KitchenDid I mention it is practically foolproof? :)

Also, here is a trick to getting it onto the pizza pan:

Once it’s rolled out,

Very Easy Pizza Dough || Drinkwater KitchenWrap the dough around the rolling pin and hold over the pan.

Very Easy Pizza Dough || Drinkwater Kitchen

Now roll out across the pan. Reshape if needed. That’s it!

Very Easy Pizza Dough || Drinkwater KitchenVery Easy Pizza Dough || Drinkwater Kitchen

What are you favorite pizza toppings? I think, currently, mine are: tomato, green pepper, pepperoni & onion. I LOVE tomato on pizza!

Here’s the recipe.



whole wheat “easy cheesy” crackers

It may seem obvious but the motto of cracker making should be “the thinner the better.” I’ve made various cracker recipes that perhaps will eventually make it to the blog, but here’s one that we really liked! We even ate the “too thick” ones.

I did one batch in pretty flower shapes and then said, “Forget this!” and moved on to the efficient method. :)

Whole Wheat "Easy Cheesy" Crackers || Drinkwater Kitchen

Whole Wheat "Easy Cheesy" Crackers || Drinkwater Kitchen

Of course, the USA is the ruling nation on variety, right? 50 different types of everything on the shelves. Well, in Ecuador we don’t have that and that’s okay…but every once in a while I miss things likes Triscuits, Wheat Thins, etc. So, hello! Make your own variety!

Whole Wheat "Easy Cheesy" Crackers || Drinkwater KitchenThis really is an easy recipe (at any elevation) in the whole line of cracker recipes, so give it a try…

print it here.

breckenridge biscuits

I’m obsessed with my new cookbook I bought a couple months ago, specifically about high-altitude baking. I mean, I read it like a novel.

The author-cook {Susan G. Purdy} talks all about her trials with cooking at various elevations and I’m just over here nodding through it all. It’s been a joke these last few years to bake things properly, no matter what I try!

Well, I’m done trying to adjust my own sea level recipes. I’m all about following hers to the T, because they’ve been 100% successful so far.

High-Altitude "Breckenridge" Biscuits || Drinkwater Kitchen

These biscuits are now a permanently saved & hand-copied-onto-a-notecard recipe that I will always use here in Quito. They are just as fluffy-wonderful as they would be in Eugene, Oregon.

The author is incredibly thorough and detailed in each recipe, giving notes on elevations of 0; 3000; 5000; 7500 and 10,000 feet. My printable version will only show the 10,000 ingredients & instructions. If you live anywhere above sea level, seriously buy this book. And, no, the author has not asked for an endorsement nor even knows I exist. I told you I was obsessed. ;)

High-Altitude "Breckenridge" Biscuits || Drinkwater Kitchen


Print the recipe here.

Happy Valentine’s 2015!

Basically all my cookbooks and websites are “Americanized,” right? I can’t get the majority of ingredients favorite recipes call for, so I have to plan far in advance for treats like this.

Valentine's Day Red Hot Love Fudge || Drinkwater Kitchen

I came back from our latest Stateside trip with white chocolate chips and cinnamon oil… we had already brought the Red Hots down. :) That’s how much I wanted to make these, I know I have funny priorities…

I didn’t change a thing from this recipe I had pinned ages ago. The cinnamon really “dies down” in the ocean of white chocolate so it shouldn’t be too spicy for anyone. It was a grand combination.

Valentine's Day Red Hot Love Fudge || Drinkwater Kitchen

Hope you all have a great February 14th tomorrow and enjoy your loved ones to the max. xoxo

Print the recipe here.

valentine’s day cake pops

Looking Back: Originally posted on Feb 1, 2011.

In honor of National Cake Pop Day, I had to share this throwback to 2011!

Valentine's Day Cake Pops - for National Cake Pop Day!

My non-baby days are absolutely impossible to imagine. Honestly, there is no way I would use up my precious “free time” to make cake pops ever again, haha!

But those days were a blast. Remember, Bakerella and I go way back. #winkwink

Valentine's Day Cake Pops - for National Cake Pop Day!

She has dozens and dozens of ideas, beautiful creations and tips on how to make the best cake pops. There’s no way I could duplicate it and no reason to! Click here to check out her site.

Happy February and Happy Cake Pop Day!!

Valentine's Day Cake Pops - for National Cake Pop Day!

good ol’ chili

If you’re looking for a super simple chili recipe, this is for you.

It’s hearty!

It’s meaty!

It’s full of frijoles!

Good Ol' Chili || Drinkwater Kitchen

And just like many soups, it was just as tasty reheated.

I enjoy a variety of types of chili dishes – chicken, vegetarian, lighter, heartier… so I should share more recipes in the future…

But here is a classic! It’s easy to make (in a slow cooker) and great for a cold winter evening for all you not living on the Equator and in a different hemisphere than us. ;)

Print the recipe here.

zucchini lasagna

Sure, I’ve pinned so many things on Pinterest that I’ll never be able to make it all in one lifetime, BUT I am still diligent at trying new things all the time! This was one thing I had pinned for ages and finally tried. Super glad I did.

Zucchini Lasagna || Drinkwater Kitchen

I didn’t take pictures after it was cooked because, well, I don’t have a good camera or equipment to make something like messy it’s-already-dark-outside lasagna look even halfway decent. Here’s the blog I found the recipe on with beautiful photos.

But trust me. Mike and I ate ALL OF IT. Okay, not in one night but we devoured those leftovers.

Zucchini Lasagna || Drinkwater Kitchen

Prep takes a little longer if you don’t have a mandoline slicer, but I managed just fine.

To help reduce the liquid in the zucchini, I laid the slices out on paper towels, salted them and let them sit for several minutes. Then I squeezed them with paper towels, broiled them a few minutes and then squeezed them with paper towels again.  I am glad I did as I read a lot of comments about zucchini lasagna being quite watery. Definitely take the time to do this!

I would go out on a limb and say that even those who dislike zucchini would likely enjoy this. It acted more like the “texture” that pasta normally does than have any strong zucchini flavor.

Let me know if you try it! Here’s the printable recipe.

ritz-rolo cookies

Okay, I made these a long time ago and got other people hooked on them, too… so this is a must-share!

Ritz-Rolo Cookies || Drinkwater Kitchen

There are no Rolos in Ecuador that I know of, buuuut I had Mike bring down a bag on his last Stateside trip a few weeks ago so I totally need to make these again soon.

Ritz-Rolo Cookies || Drinkwater Kitchen

I couldn’t find where I found these originally so I went on a hunt. I’m annoyingly careful about giving credit where its due but it’s also in turn annoying to find blog after blog that credits the next that credits the next, etc. I THINK the original creator was Something Swanky‘s? Good grief. This is why I like cookbooks. Oh I miss my cookbooks…

Anyway! I’m not kidding about these! All skeptics shut their mouths after they experience the perfect blend of chocolate-y sweet and cracker-y salty. Plus, I only share recipes I like on here, so just trust me.

All you do is:

  1. Preheat to 350 F.
  2. Place crackers (salty side down) on baking sheet.
  3. Put a rolo in center of each cracker.
  4. Bake in oven until soft enough to easily squish down but not too melted or that just gets messy.
  5. Remove from oven and place another cracker (salty side up) on each. 
  6. Press down until Rolo reaches edge of cracker.

You can even make one at a time, but who would do that. ;) You need at least 20 at a time, ha.

Ritz-Rolo Cookies || Drinkwater Kitchen

One note – the couple times I made these we preferred them hardening for much longer than Something Swanky says (till they’re cool). It really can be eaten at any time, but we enjoyed it more after several hours (I know, torture, right). Whatever you prefer!

P.S. These will totally work for high-altitude dwellers. Nothing to it!

nutella cheesecake dip


We were planning on going to a party at some friends’ house one Saturday… A “baby” thing happened and we were unable to go.

Nutella Cheesecake Dip || Drinkwater Kitchen

But that wasn’t before I had already made this dip to bring. The dangerous part? Now Mike & I had it all to ourselves!!

You can use all sorts of dippers for it… fruit, animal crackers, pretzels…even breadsticks or other types of cookies. Whatever sounds good to you and, with this dip, it WILL be good. :)

I thank Cooking Classy for such a simple yet scrumptious idea. Check out her site for more beautiful creations.

Print the recipe!

high-altitude glazed cinnamon scones

As usual, I have included the original sea level notes in my printable recipe below, so this is for everyone!

High-Altitude Glazed Cinnamon Scones || Drinkwater Kitchen

Just to give you a little picture of what’s happening at the moment… I’m currently sitting at my computer, feeling the floor (and maybe the walls) literally shake. If you have ever lived in South America, you probably have experienced their version of partying. It’s almost 10:00, it started over an hour ago and it will probably go on for a couple more hours at least. Someone (I don’t know if just a neighbor or if the guards were called) is banging repeatedly on their door but to no avail. Besides the cultural differences which has been already written about in many books, I think I have just always been an old soul. How does anyone have the energy to scream and stomp and scream and cheer and holler and dance for so many hours to music crashing through most floors of this tall apartment building?

Update later: the party lasted almost 5 hours and multiple people tried to get them to stop. I didn’t call the guards because I knew it was futile, but I would have if they had woken the baby. Thank goodness they didn’t. He and Mike slept like…babies. ;) This is different than when we lived in Arequipa, Peru – we were told by our neighbors (after other neighbors partied all night) that if one called the police, the police would tell the “guilty” who called them. This would endanger them depending on the situation so no one ever called. Everyone partied and everyone hated it, haha! 

Oh goodness, that has NOTHING to do with these amazing breakfast scones, but I am having a hard time concentrating. :)

These really were amazing! Especially with a steamy cup of coffee right next to it.

High-Altitude Glazed Cinnamon Scones || Drinkwater Kitchen

I adapted it for high-altitude and it actually worked well the first time! Usually at 9800 feet elevation it takes multiple tries, if ever, to get dough recipes to rise (or not collapse) properly.

I’m really falling more and more in love with the Money Saving Mom website. It really does share terrific financial tips, recipes, and so much more. You can thank them for these scones!

Click here for the printable recipe.


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