Archive for the ‘high altitude’ Category
This recipe was one of my favorites I used a lot while I lived in Denver. My sister was nice enough to take a picture of her batch she made this weekend so I could share this cake-like cookie recipe with you! Double the recipe to make a full batch. This one will be a hit with you chocolate lovers. Enjoy!
1 stick butter, softened
1/3 cup brown sugar
1/3 cup sugar
1/2 tsp. vanilla
In another bowl mix:
1 1/4 cups flour
1/3 cup cocoa powder (I use Hershey’s Dark Special Edition)
1/2 tsp. baking soda
1/8 tsp. salt
Add 2 teaspoons of water into your flour mix and mix well.
Mix the dry ingredients with the wet.
Stir in one cup of chocolate chips + bake at 350 degrees for 9 minutes.
**This is for a half batch, otherwise double all ingredients**
I hate making things from a box. Cake mixes, cookies, brownies – they will never compare to baking them from scratch. The one exception? Angel food cake. I refuse to attempt this from scratch when the boxed version reminds me of so many good things from my childhood.
When I lived in Denver angel food cake was the one baked good I really missed. I could never get the cake to cooperate with the high altitude even after making the suggested adjustments. (If any of you out there can help out with this or have some tricks of your own, let me know!)
This was our first 4th of July in Phoenix so I ran to the store and picked up a box of angel food cake mix and was ready to go! Here’s my version:
What you’ll need:
- 1 angel food cake mix
- fresh or frozen strawberries
- whipped cream (made from scratch or not – it’s a holiday for crying out loud!)
- Follow instructions on the box to make the angel food cake, letting cool upside down on a bottle as shown.
- In a small sauce pan add strawberries, sugar (I don’t really measure this, just sprinkle a good amount on) and heat until bubbly.
- Stir in vanilla extract and 1-2 spoonfuls of cornstarch and mix well. Simmer for a bit then remove from heat and let cool until thickened.
- Cut the cake very carefully in half, letting the sawing of the knife do the work for you. Spread the bottom half with whipped cream, top with strawberry sauce & put the top of the cake back on!
- Finish off with whipped cream on top and around edges and remainder of the strawberry sauce.
Don’t worry about it being messy – it’ll be gone quick!