Apple Betty FAIL

You all know by now that I’m really good ruining recipe execution. I’m really learning how bad I am at following instructions. I’m not a good enough of a chef/baker to improvise. So, let me share with you my lovely story of this fail, just because it’s fun.

So, I have a cast iron skillet I received for our wedding and I have never used it. I put the thought in my pretty little mind that I would season it and make an apple betty. I followed the instructions on the Kitchn’s website to season my skillet. When I pulled it out of the oven, it was completely gross and sticky. I had never seen a skillet like this. I couldn’t figure out what happened, but a Google search led me to this article. Well, it turns out I used way too much vegetable oil and rendered my skillet sticky and basically disgusting to handle. To be fair, the article did not emphasize the importance of LIGHTLY seasoning the pan. As the stubborn girl I am, I decided to keep calm and carry on without fixing the issue.

When making the betty, I decided to follow a few recipes, first one from Allrecipes, and Betty Crocker, figuring she would know about it since she shares a name. The reason I chose two is because I wanted to use some oatmeal for the topping. See below for a step by step failure graphic:

So here’s what I would change about my rendering of this recipe:

  • Re-seasoning the skillet before starting the recipe.
  • Peeling the skin of the apples before adding them to the skillet. The texture when biting into them was less than ideal.
  • Make more topping to fully cover the apples in the skillet.
  • I would also add some caramel drizzle, that sounds like a delicious addition.

Also it made a ton, which I could never eat so much. I ended up tossing the whole thing because I am not about to waste my calories on something that isn’t deletable. Hope you enjoyed this failure and decided to try something new to make. The best part of failure is learning from your mistakes.

French Onion Soup (take 1)

I love Panera’s French onion soup. Love. But it’s also not inexpensive. So, I’ve made it my mission to create my own French onion soup blend. This is my first attempt to create my perfect soup. And it was okay, I had to make some adjustments because I didn’t find the recipe before I went to the grocery store and thus got through several recipes and was like, hmm, don’t have that, don’t have that, gahh why. But I was determined to make it despite the odds. I followed Gimmie Some Oven’s recipe for French onion soup and caramelizing onions.

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Caramelizing onions for the first time… Not too shabs.

Here’s where I went wrong:

  • 1/2 cup dry white wine – (I didn’t have, used non-alcoholic red wine)
  • 1 teaspoon worcestershire sauce (optional) – (I don’t have any in my pantry)
  • 1 bay leaf – (I don’t have any in my pantry)
  • 3 sprigs of thyme (or 1 teaspoon dried thyme) – (I don’t have any in my pantry)

This altered the whole soup FOR OBVIOUS REASONS. I pressed on, hoping my basil substitute would compensate for all the seasoning I was lacking. It did not.

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However, I really enjoyed the texture of my soup. It was just too sweet for me to come back to my mistake-ridden recipe. I need to swallow my stubborn pride & head to the grocery. On the bright side, however, I enjoyed myself– I jammed to my high school music while drinking coffee.