🍂 Baking My Way Through the Seasons At High Altitude

Living—and baking—at high altitude is a year-round adventure. Here in Evergreen, Colorado, the air is crisp, the trees dramatic, and the weather? A little moody. But the rhythm of the seasons has taught me to bake with intention, lean into change, and savor the small joys (especially the buttery, golden brown ones).

❄️ Winter: Cozy Comforts & Rich Rewards

When the snow blankets the pines and the roads are icy, I’m reaching for cinnamon, nutmeg, and anything that bakes low and slow. My oven becomes a refuge. This is when I whip up scones, gingerbread loaves, and mini fruit pies to warm the kitchen and the soul. Bonus: the altitude keeps cookies crisp on the outside, soft in the center—just how I like them.

🌷 Spring: Lighter, Brighter, and a Little Wild

Spring comes slowly here. Sometimes there’s snow. Sometimes there’s mud. But when the birds start singing again, I switch to lemon bars, floral cupcakes, and anything that feels hopeful. I start to get playful again in the kitchen—and remember that baking, like spring, doesn’t have to be perfect to be beautiful.

☀️ Summer: Keep It Cool, Keep It Simple

Let’s be real: baking in a cabin kitchen in July with no A/C? Bold choice. I lean hard into no-bake cheesecakes, quick banana breads, and muffins I can freeze for early mountain mornings. Summer is also when altitude can mess with moisture the most—so I stash buttercream in the fridge, watch my water content, and keep an extra eye on rising doughs.

🍁 Fall: My Favorite Baking Season

Fall in Evergreen is pure magic. The air turns crisp, and the light changes. This is when I pull out all the stops: spice cakes, apple crisps, maple pecan everything. It’s also when I reflect the most—on how baking has grounded me, connected me to this land, and helped me embrace the altitude, quirks and all.

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💛 Evergreen’s Lessons

Each season reminds me: baking isn’t just about recipes—it’s about presence. Weather, elevation, and mood all sneak into the kitchen with you. And if you let them, they’ll teach you how to create something uniquely yours, batch by batch.

So here’s to seasonal sweets, messy counters, and baking where the air is thin but the flavor is rich.