The Importance of Butter!

I definitely learned something on Sunday afternoon.....you need the right amount of butter if you are going to make successful cookies. :P
I decided to make Jam Thumbprint cookies, and didn't realize till I started making a redemption batch of peanut butter cookies that 2/3 cup is more than a full stick of butter! The Jam Thumbprint cookie dough was like soft sand, I could barely clump it together to make the cookie dough balls. I made it work, and they tasted fine; didn't look great... but ehh who cares. :)

 The cookie dough ^ like I said... very crumbly

 My attempt at making balls out of it :P

This was at like....hmmm 10 minutes I think.

After pressing down the middles to make room for the jam....

Finished product..... They tasted fine! Though they looked....not quite like they should :/

Apple Pancake

Apple Pancake

*serves 3 to 4*

 2 large or 3 medium apples, preferably tart ones like Granny Smith
4 tablespoons white sugar, divided
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup unsalted butter
1/3 cup dark brown sugar
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup milk
1/2 teaspoon vanilla
5 eggs
Powdered or cinnamon sugar, to serve

Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less). Then cut the slices in halves or thirds. You should have about 3 cups of chopped apples.

In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside.

Cut the butter into chunks and place them in a deep cast iron skillet or 8x8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted.

Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to caramelize the apples and sugar.

Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples.

Take the pan out of the oven and pour the batter over the apples. 

Bake for about 20 more minutes or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven.

*If you want, serve with powdered sugar or more cinnamon sugar. I usually find that it is just sweet enough as it is.*

I think this recipe was very tasty! I don't think you need quite that much butter, maybe a half a stick would do :) It was a very sweet recipe, and it made me thirsty while eating it, so be sure you have a large glass of milk or juice with it.


*Took about an hour to prepare and get in the oven to cook (with batter)*


http://www.thekitchn.com/thekitchn/breakfast/recipe-weekend-apple-pancake-013112