🍰 Baking with Intention: Why Every Crumb Counts

“Baking is both an art and a science… but above all, it’s an act of love.”

That quote lives on a sticky note above my kitchen sink, flour-dusted and slightly crinkled, but still there. It’s a daily reminder that the measuring cups and mixing bowls aren’t just tools—they’re instruments of intention.

In high-altitude kitchens like mine in Evergreen, baking requires a bit more science—adjusting for thinner air, quicker rises, and drier days. But even when the math matters, the heart of baking is always emotional. Every muffin, every crumble, every just-right batch of scones is a little love letter in edible form.

When I’m creating recipes for the Sky High Sweets books or whipping up a batch of my bakery’s signature pumpkin patch muffins, I’m not thinking about perfection. I’m thinking about connection—how a warm cookie can calm a rough day, how a homemade loaf feels like home, how baking alongside a child becomes a core memory.

So whether you’re a seasoned high-altitude baker or just learning how to adjust your oven temp for that perfect rise, remember this: the science makes it work, but the love makes it worth it.

Here's your permission to bake messy, laugh loud, and eat something warm straight off the cooling rack.

🖤 From the high altitudes of Evergreen, with love (and sass),

Tina Vourtis Smith

🌾 Brown Butter Sage Shortbread (High Altitude Friendly)

A quiet, earthy cookie that feels like a deep breath in edible form.

Ingredients (Makes ~20 cookies):

1 cup (2 sticks) unsalted butter

2 tbsp fresh sage, finely chopped

½ cup powdered sugar

2 tsp vanilla extract

2 cups all-purpose flour

¼ tsp salt

Optional:

A sprinkle of coarse sugar or flaky salt before baking

Swap sage for lavender or rosemary if that’s where your heart is today

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Instructions:

1. Brown the butter: In a small saucepan, melt butter over medium heat until it foams, then begins to brown and smell nutty. Stir in sage. Remove from heat and let cool slightly (but don’t let it solidify).

2. In a mixing bowl, combine brown butter-sage mixture with powdered sugar and vanilla. Stir gently.

3. Add in flour and salt. Mix until a soft dough forms — it should hold together but not be sticky.

4. Form dough into a log, wrap in parchment, and chill for 30–60 minutes. (Perfect time for a tea break and some deep breaths.)

5. Preheat oven to 350°F (adjust to 365°F for 7,000+ ft elevation).

6. Slice the dough into ¼” rounds and place on a parchment-lined baking sheet. Optional: sprinkle with a touch of sugar or salt.

7. Bake for 10–12 minutes, or until edges are lightly golden.

8. Cool completely. Savor slowly.