Baking for the Bach: Class is in Session

It's been a while for the few followers who read and listen along as I bake my way through the normal Bachelor/Bachelorette seasons. I decided to skip baking for paradise to help followers keep their beach bodies... or because although I love baking something that makes a little mess, even I can't keep up with the sh*tshow that occurs on that beach. All I can say is, please don't throw whatever I guide you to make into any bonfires. Sugar doesn't deserve to go down with the ship.

Anyway, Michelle Young starts her season on Monday and here is what we know so far. Michelle is a teacher who appeared on Matt James' season and seems to have a fun and bubbly sense of humor, and is in great shape, plus has a seemingly marginally larger budget than Katie did on her season which means crazier dates.

Her commercials alone are fire and it looks like they travel a bit again which is exciting. Also, one of her contestants was already announced as the next Bachelor—something to keep in mind for your Bach Fantasy League choices...

This week starts the journey between Michelle and her 30 suitors, all hand-picked by the powers that be at Bach—and thoroughly roasted by Jared Fried (couldn't miss the opportunity to shout out my favorite post-bach live screamer).

Since week one is just the intros, a dessert befitting an intro to our Bachelorette seemed relevant. Something with apples for the teacher, perhaps? But since I didn't want to risk being too ambitious too early, but wanted to elevate the apple a bit, I decided to go pretty, but not crazy, and make an apple galette.

This Bourbon Apple Galette from Food52 is the perfect mix of elegant-looking, but not too difficult. In fact, the first steps is the hardest part. Making pie crust is not very easy, but once the crust comes together, you can let it chill and focus on the next and most exciting step, the bourbon mix, which is a mix of brown sugar, butter, cornstarch, and of course, bourbon. Once that's done, set it aside to cool and start slicing your apples into slivers.

To put the galette together, you just have to roll out the chilled dough, fan the apples out to form a pattern on top of the dough, fold the dough over, then pour the sauce on top. Throw it into the oven like this and it comes out with a perfectly crispy, buttery crust with an incredible moist apple and cinnamon fall flavor on top. And although I think it tastes much better than your average apple, even if I don't get an A, I'll still be enjoying while I watch episode 1 of the season unfold. Who's excited?