Tag Archives: eggs

high-altitude raspberry muffins

Definitely worthy of blogging about! These muffins were created for our altitude of almost 10,000 feet but the cookbook has adjustments for 3 different levels of lower elevations as well.

It’s best to eat these the first day due to the fresh fruit inside, but we ate leftovers for a couple days and they were okay – just not as scrumptious!

From the cookbook Pie in the Sky, they are originally called “Mom’s Blueberry Muffins.” The author talks about the unlimited variations these muffins can withstand – you can combine different types of berries or use blueberries and peach or nectarine slices, or sliced plums and raspberries.

Print the recipe .

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.

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. 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.

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 .

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!

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.

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 website. It really does share terrific financial tips, recipes, and so much more. You can thank for these scones!

 for the printable recipe.

high-altitude turtle cookies

Before you throw this one away because you live at sea level – I noted on the printable recipe below notes for either. :)

Half the fun of making these was just that they’re pretty. :)

This recipe is from as shared by , but I have adjusted it for high altitude. Remember I’m talking over 9,000 feet elevation, so this should work for most “high-altitude” dwellers!

I don’t really know why but these always scream “Christmas” to me. At least I’ve made them for a Christmas party before! Just a holly jolly cookie, I guess.  ;)

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pumpkin swirl brownies

Looking Back: Originally posted on Nov 14, 2010.

Original post:

I started preparing these way too close to the time we needed to leave the house the other evening that I was scurrying around like a crazy lady trying to get them into the oven in record time.  I probably did set a record!!

I literally pulled them out of the oven, put them where the rest of the family couldn’t see them and left the house.  I didn’t get to enjoy them till the next morning, but it was worth the wait!

I borrowed the recipe from and adapted it slightly.

You can print it .

white chocolate-dipped cranberry-oatmeal cookies

Looking Back: Originally posted on Dec 23, 2010.

From Original Post:

Whew!  Long name.  But turns out not that difficult to make…plus they’re pretty!

It’s basically a normal cookie recipe made fancy by the dipped look. ;)

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perfect pumpkin cookie

Looking Back: Originally posted on Dec 18, 2010.

If you followed this blog back in 2010, you’ll remember how crazy I went with pumpkins! I cooked up a bunch and used it to make all sorts of cookies, muffins, bread and more.

 

When a I followed posted , I immediately saved the recipe and ta-da, have now shared it with you. I remember actually making them in my Grandma’s house in Idaho. Let me tell you, it’s harder to cook in someone else’s kitchen than I had originally thought! But it was enjoyable.

Print the recipe  (just slightly adapted from ).

classic pecan pie

Looking Back: Originally posted on Oct 16, 2012.

Original Post:

It’s been a while since I shared a recipe and here is a classic!  It’s officially Autumn and we are socially free to make soups, stews, pumpkin & pecan pies, and so much more.

But I should probably admit to you that I made this in August.  ;)  If I have ANY time at all this Fall, when we’re not traveling, I have so many soups that are calling my name.  We’ll see about them…but for now, here is a very traditional recipe for super sweet Pecan Pie.  It was actually the first pecan pie I’d ever made and was pleased with the results.  The crust edge was also an experiment and I wasn’t as thrilled with that idea’s turnout, but hey you have to try to know!

Print the recipe .  Although I miss the warmth already and my frozen fingers feel numb typing this, I DO enjoy pulling my boots back out and cooking fall-y dishes. :)

saturday morning lemon bars

Looking Back: Originally posted on Oct 15, 2010.

Original post:

Ahh, Saturday morning…my favorite time to bake. This morning was particularly peaceful – whether it was because the Oregon rain and clouds had descended upon us or that most of my family was out of the house, I don’t know. :) Maybe it was knowing that I don’t have to work today if I don’t want to. Or that I was baking with LEMON. That might have been it..I love lemon.

I made these straight from . My first attempt at lemon bars. Unfortunately, forgetting to set the timer, I let the crust cook a little too long. I should never EVER depend on my memory; it always gets me in trouble. Oh well. They still tasted fabulous…at least I thought so!

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ribbon pumpkin bread

Looking Back: Originally posted on Nov 17, 2010.

This was a simple fun recipe I made a few years ago.

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