What's the secret to making these 4 classic desserts even better? A cast iron pan!
2½ cups flour
16 tablespoons unsalted butter (2 sticks), cubed and cold
1 teaspoon salt
½ cup ice water
8 large granny smith apples, peeled, cored and sliced
½ cup granulated sugar
½ cup brown sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
3 tablespoons flour
2 tablespoons lemon juice (Juice from one lemon)
1-2 tablespoons butter
For the pie crust: In a large mixing bowl, mix flour, salt and cold butter, using a fork or your hands, until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time. Once the dough is workable, turn out onto a lightly floured surface and form mixture into a ball. Cut the dough in half and flatten it into two discs. Wrap each disc in plastic and refrigerate for at least one hour.
Preheat oven to 350˚F. Roll out half your dough on a floured surface to a 15-inch round. If you can’t make 15-inches, you can use some dough from the second disc. This will be the bottom crust.
Melt 1 tablespoon butter on a 12-inch cast iron pan. Swirl pan so butter coats the whole surface. Remove from heat and place the rolled out dough inside the pan. Gently press the crust into the sides of the pan.
Bake bottom crust for 10 minutes.
For the filling: Mix together sugar, cinnamon, nutmeg and flour in a large bowl. Add apple slices, lemon juice and toss until they’re coated in the sugar mixture.
Add apple filling to skillet and dot with butter.
Roll other half of pastry dough and cut into strips. Weave the strips to form a lattice on top. Trim the sides of the crust.
Bake for 45 minutes or until apples are tender and pie crust is golden brown.
Allow pie to cool for a bit and serve with ice cream.
CHOCOLATE DUTCH BABY
1 cup flour
3 tablespoons cocoa powder
2 tablespoons sugar
Pinch of salt
2 teaspoons vanilla extract
1 cup milk
1 tablespoon melted butter
2 tablespoons butter for skillet
Vanilla Ice Cream
Preheat oven to 400˚F.
In a large glass bowl, mix flour, cocoa powder, sugar, and salt.
Mix in eggs and vanilla extract.
While whisking, slowly pour in milk. Add melted butter, then whisk until fully incorporated.
On a 12-inch skillet, melt 2 tablespoons of butter. Pour in batter, then transfer to oven.
Bake at 400˚F for 25 minutes.
Remove from oven and let rest for a few minutes. The pancake will begin to fall.
Slice and serve with toppings of choice.
8 fresh peaches, peeled, pitted, and sliced thick
1 tablespoon butter
1½ tablespoons fresh lemon juice (1 lemon)
¼ cup white sugar
¼ cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 cup flour
¾ cup white sugar
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
8 Tablespoons (1 stick) chilled butter, diced into small cubes
1 cup whole milk
1 teaspoon vanilla extract
2 teaspoon cinnamon sugar to sprinkle on top
For the peach filling: To easily remove peach skins, boil for 30 seconds, then shock in ice water. Remove skin, then slice thick pieces.
Preheat the oven to 350˚F.
In a 12-inch cast iron pan, on medium heat, melt butter, add peaches, lemon juice, white sugar, brown sugar, cornstarch, and cinnamon. Toss evenly to coat. When juices become bubbly, remove from heat and set aside.
For the topping: In a large mixing bowl, add flour, sugar, baking powder, baking soda, salt and whisk to combine.
Add chilled butter to flour and mix with a fork or your hands until it resembles coarse meal. Make a well in the center of the mixture.
Pour milk into well in flour, add vanilla, stir and fold flour into mixture. Don’t over mix.
Spoon dough in lumps over peaches.
Whisk together 2 teaspoons sugar with ¼ teaspoon cinnamon and sprinkle evenly over the top.
Bake at 350˚F for 45-50 minutes.
Remove from oven and let cool for several minutes. Serve with sweetened whipped cream or vanilla ice cream.
1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
3 cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt
1½ cups chocolate chips (or chunks or chopped chocolate)
½ cup Nutella
Scoop Nutella into balls on wax paper and freeze.
Preheat oven to 350 degrees.
In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
Cream together softened butter and sugars until combined.
Beat in eggs and vanilla until fluffy.
Mix in the dry ingredients until combined.
Add 1½ cups chocolate chunks and mix well.
Spread half of the dough mixture into a 12-inch cast iron skillet. Sprinkle in the nutella, then cover with the remaining dough mixture. Bake for 20 mins, covered in foil, then uncover and bake for an additional 10 minutes. (The baking time will depend on the depth of your skillet. If you are using a 10-inch, it will cook longer than if you are using a 12 inch. Watch for the sides to get golden brown and slightly crispy)