use real butter

While Jeremy was volunteering at the observatory on campus tonight, I finally did something with the granny smith apples I had accumulated. My intent was to try a classic apple tart tatin recipe, but I didn’t want to deal with the skillet or making the pâte brisée (the crust) this evening. Maybe later when I have more energy and time.

20 apple quarters

**Jump for more butter**

Math is your friend. Because I knew that my recipe for a deluxe 10-inch cheesecake would fill four mini cheesecake springform pans more than twice over (and halving 5 eggs is a total pain), I went and picked up a second set. I have a lot of great recipes for desserts that worked like a dream at sea level. The cheesecake recipe didn’t come out to the texture of my satisfaction the first time I baked it here at 8450 ft. Add to that my obsession with making personal desserts (individual servings) and we have two factors to juggle with. But I figured I’d just give it a go…

filled for baking

cooling the first set

**Jump for more butter**

And look what it’s doing on the last day of summer!!!

whoooooooop!

[EDIT] as of 10:15 pm

Actually, there are a couple of inches of snow accumulation on our deck as I type. That’s a spankin’ sweet birthday gift and introduction to autumn (for tomorrow)!

**Jump for more butter**