Sugar High , livre ebook

SWEET & SA VOR Y BAKING IN Y OUR HIGH-A LT ITUDE KITC HEN
NICOLE HAMPTO N
OF THE BLO G

SUGAR HIGH

BAKING THROUGH DOUGH EYES 9
HIGH- AL TITUDE BAKING TIPS 10
TOOLS 15
INGREDIENTS 16
BISCUITS, SCON ES, MUFFINS
& QUICK BREADS
Classic B iscuit s 20
Chedda r, Bacon & H erb Bis cuit s 23
Roasted Gar li c & Caram elized Onio n
Biscuit s 24
Candi ed W al nu t–D ark Choco late
Biscuit s 27
Sav ory S cone s 28
Orange Cream Sc ones 31
Blueb erry M uff ins 32
Orange– Poppy Seed Mu ffins 35
Pump kin -S pice Muf fins 36
Crumb Cake 39
Banana Crumb Br ead 40
Sweet Ho ney Co rnbre ad 43
Chocol ate– Cho colat e Chi p Bre ad 44
Banana-Zu cchin i Bread 47
Doubl e-Bl uebe rry Loaf Ca ke 48
Espres so Poun d Cake 51
Marbl e Loaf Cak e 52
BREADS, ROLLS & PIZZAS
Crusty Her b Bread 57
Bread Rin g wit h Pesto B utter 58
Van illa-S cent ed Br ioch e 61
Parmesan– Blac k Pepper Brio che 63
Poppy S eed Bur ger B uns 67
Pretzel Twists 68
Chocol ate Lo af Bread 71
Chocol ate Babka 72
Cozy Cinnamo n Rol ls 75
Chocol ate Chi p Cinnam on Ro lls 78
Dinner Rolls 81
Pizza Dou gh 82
Spinac h-Art ichoke Pizza 85
Pepperoni –Roma T omato Pizza 86
Tomato -Gar li c Focac cia 89
Stuffe d Monk ey Bre ad 90
CONTENTS
CAKES & CUPCAKES
Tripl e-C hocol ate Bundt Cake 94
Cappuc cino S treusel C ake 97
Peach U pside- Down Ca ke 98
Pistach io– Ol ive Oil Cake 101
Plum- Orang e Cake 102
Gingerbr ead 105
Classic V an illa Cup cakes 106
Whit e Cupcak es 109
Chocol ate Cupcak es 110
Chocol ate- Wh iskey Cupcak es 113
Tripl e-L emon Cupcak es 114
Spice Cupcak es 117
Cocon ut Cake 118
Red V el vet S heet-B aked La yer Cake 121
Straw berries & Cream Cake 124
Ombré C hocol ate Cak e 127
Van illa Lay er Cak e 130
Whit e Choco late –Raspb erry Cak e 133
Va nilla Lat te Cake 136
Doubl e-C hocol ate Who opie Pies 139
Black berry Ch eesecake 140
Browni e Chees ecake 143
COOKIES
Bakery -S tyle Sugar C ooki es 147
Chocol ate S ugar Cook ies 148
Pressed Spi ce Cook ies 151
Oatmea l, Cho colat e Chip & Es press o
Cooki es 152
Classic Sh ortbr ead Cook ies 155
Chocol ate- Dipped Shor tbread Coo kies 156
Jam Th umb prin t Co okie s 159
Spice d Choco late Shor tbread Cooki es 160
Classic Ch ocol ate Chi p–W al nu t
Cooki es 163
Honey-Ro semary Sh ortbre ad Cooki es 164
Oatmea l Cooki e Thins 167
Oatmea l, Whi te C hocol ate & C ranberry
Cooki es 168
Funfe tti Mer ingues 171
BARS
Classic B rowni es 174
Raspber ry Cheesecake Brown ies 177
Peanu t Bu tter Brown ies 178
Sugar Cook ie Bars 181
Salt ed Carame l Blo ndie s 182
Berry- Lemon Crumb Bars 185
Bluebe rry Che esecake Bar s 186
Chai-S pice d Cooki e Bars 189
Butter scotch Bars 190
Toasted Mar shmallo w & Ric e Cereal Bars 193
Chocol ate Ch un k– Hazeln ut Bars 194
Peach– Che rry Pie Bars 197
S’mor es Bars 198
PIES, T AR TS & COBBLERS
Flaky Pie Crust 202
Tart Crust 203
Apple Cr umble Pie 204
Lemon Meringu e Pie 207
Browni e Pie 208
Pecan Pie 211
Peach-Bl uebe rry Pi e 212
Bacon, Chedda r & V eg gie Q uiche 215
Tripl e-B erry & A pple G alett es 216
Mini Ap ple G alett es 219
Black berry Me ringu e Tart 220
Almon d Cream Tart 223
Candy Bar Tart 224
Bourbon- Spi ked Cho colat e-Car amel Tart 227
Tomato –Goa t Che ese Tart 228
Classic Be rry Cobb ler 231
INDEX   234
ACKNO WLEDGMENT S 239

Baking has alw ays been a par t of m y l ife . I started baki ng wit h my mom a t a real ly young age, be fore I coul d even reach the count er . We baked coo kies from sc ratch, and som etimes pull ed ou t m y g randm a’s recipe f or peanu t b rit tle, b ut other wise we used a lo t of boxed mixes . (I’ll admit , to this day , somet imes I j ust c rav e a good ol ’ reliabl e box- mix cake. )
As I grew u p, I started to ex perim ent more wi th f rom-s cratch baking , and yo u probab ly know how t hat w ent. I ’ve li ved at a hi gh a lt itu de fo r mos t of m y l ife , an d I’ve had a shoc king n um ber of fail ure s in the ki tchen.
When I first st arted bl oggi ng, I liv ed down near sea le vel in Boston , but I had an apartme nt- sized ov en, wh ich was a wh ole new stru ggle. When I move d in, I di dn’ t even kn ow tha t apa rtment -sized ov ens wer e a thing . After fi nally buil ding a coll ectio n of bake ware tha t ac tually fit in my oven, it was abou t tim e to mo ve bac k home to the origi nal stru ggle of baki ng at high alt itu de.
Cupcak es wer e my first st op. Listen , there ar e fe w things m ore di sappoi ntin g than driv ing to the grocery stor e, bu yi ng all the st uff, and spe ndin g hu ge amo unt s of time measurin g and mi xing ju st to pu ll sunken , dens e, egg y messes fr om the o ven. For th e lon gest tim e, I could n’ t get the flav ors ri ght and I co uld n’ t get the tex ture righ t. E ven aft er all m y e xperi ment ing, I still thi nk that homem ade cake s are one of the hardest things to mak e at alt itu de.
As hard as no rmal cak es are, fo r som e reason ch ocol ate cak es are in a w hole other
league . Ch ocol ate cak e bat ter al way s look s so lu scious and sil ky , and I w ould think, “Y e s, this is th e one. It’ s gonna be pe rfe ct. ” Then I ’d pul l it out of the oven thirty minu tes late r to fin d tha t th e mid dle had collap sed near ly all the wa y to the bot tom of the cake pan , and that the rest was full o f giant , gapi ng air poc kets.
It’s jus t a bu mmer that baking a t al tit ude requires so mu ch trial and e rror . Y ou put somethi ng in the o ven, ta sting gr eat an d looki ng righ t, an d then your oven ( an d mine too ) pull s some ki nd of mean magi c trick in there . Th e good ne ws is tha t bak ing is a scien ce, a nd hig h-a lt itud e bakin g has solut ions. I’m he re to sh ow th em to y ou.
Don’ t get me wron g—I stil l burn Pop- Tarts ® in the toast er ov en at work , and I still ha ve to fan sm oke ou t o f my kit chen wit h a disht owel o n occasi on. B ut I do ha ve some real ly reliab le r ecipes that hav e had my b ack wh en I ne ed to make a ca ke in a rush, or wh en I ne ed to wh ip u p a p ie f or a last-m inu te party .
Nowada ys, it ma kes me f eel more confid ent i n the ki tchen know ing that I can pul l ou t m y r ecipe bo x and choo se any cake, bread , pi e, or bar and it’ ll wor k. No mean tricks from th e oven! Baking is way more fun wh en it actuall y t urns ou t beau tif ully in the en d.
I hope tha t, thr ough this book , you can find e njoym ent i n baking again, an d that y ou, t oo, can hav e a secre t stas h of recipes that jus t do th eir thi ng in the oven and mak e you look good! Hav ing a kit chen full of yummy treats ain’ t so bad eit her .
BAKING THROUGH DOUGH EYES
9
As someo ne wh o grew up in a hi gh-a lti tude area, I alw ays thou ght baking wa s harder than it really is. I co nstan tly wonder ed how people were eve r making homema de cakes work. I alw ays heard peop le sa yi ng that baking i s a scien ce, a nd, of cou rse, tha t’s true. But no ma tter how s trictly I measured or how careful ly I let m y e ggs com e to room tempera ture, good things were j ust n ot happeni ng.
Why are things so pa infull y d iffe rent at hi gh al tit ude? And h ow can you fix it ? This book will giv e you the answe rs and show yo u how to bake thi ngs yo u actu ally want to eat on a regu lar basis . (I wi ll refu se all respon sibil ity fo r an y weigh t gai n du e to the imp rovement of yo ur baki ng skill s. )
WHAT YOU MIGHT BE EXPERIENCI NG
While d iffe rent types of baked good s hav e a diffe rent set of diffic ult ies at alt itu de, there are some co mmon things yo u mig ht be seei ng: • C akes or cupcak es that look perfe ct wh ile baking , but immedia tely sink in the cent er after th ey com e out of the oven.
• O verl y ai ry cakes an d cupca kes tha t ha ve large holes throu ghout.
• C akes tha t are e xtremely dense, and tas te and smel l very eggy .
• D ense ba tters that take f orev er to b ake through , resul tin g in an ov ercook ed exteri or an d a ra w c ente r.
• B aked good s that hav e less fl av or tha n you exp ect, eve n thou gh y ou ad d sal t, and van illa, and other shoul d-be -de liciou s things to f lip pin’ ever ything .
• Y ea st br eads that seem to fa il fo r, like, every si ngle reason.
• M aking al l of the se pr oblems worse , your n orma l baking solu tions and fix -its don’t seem to ha ve the desir ed eff ect on your b aking .
You guy s, I ha ve been the re. B ut w e’re go nna fix it toget her .
COMMON MYT HS ABOUT HIGH-AL TI TUDE BAKIN G

Honestly , I alw ays fe lt l ike the resources for this wer e so limit ed. Fo r a reall y l ong time, my best gue ss as to wh at to do was to add m ore fl our to lit erall y e veryt hing . Turns ou t, t hat’ s not h ow it work s. Le t’s start wi th s ome mi sconce ptio ns abou t baking a t a hi gh a lt itu de: • A ddin g flo ur sol ves everyt hing: Addin g flo ur is m y g o-t o fix fo r cak e issue s, and it ce rtainl y d oes he lp wi th c ertain recipes . However , liqu id act ually evapor ates m ore quick ly at hi gher a lti tudes , wh ich me ans that, in some cases, al l addi ng fl our will do is sim ply dry ou t yo ur dish . Depen ding on wh at y ou’re baking , addi tion al eggs , reduce d sugar , or red uced leav ening could be your solu tion, not extra fl our .
• C ooki es are aff ecte d as mu ch as an yt hing else: This is no t an al l-e ncompas sing state ment, b ut f or the mos t part, coo kies are less af fec ted by alt itu de than other baked goo ds. I try most coo kie r ecipes wit hout any modif icat ions first, or I migh t redu ce the l eav enin g as a first step. If you red uce leav ening in any recipe , star t wit h redu cing it by 1 ⁄ 8 teaspoon fo r ever y 1 teaspoon of the l eav ening agent called f or.
HIGH-A LT ITUDE BAKI NG TIPS
10
HIGH- AL TITUDE BAKING TIPS
• M ore bak ing pow der/so da fixe