Apple Streusel Cupcakes with Amaretto Liquor

IMG_1066Hello everyone! This is to prove to Stephanie that even if I do not have as much time as she appears to, the busy consultant that she is, I am still alive and occasionally even feeding myself post-law school. 😉

This weekend, my parents came by in part to celebrate my admission to the bar, and my mother and I baked some apple streusel cupcakes using the fuji apples from our garden. It’s my mother’s recipe so all credit goes to her.

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Oh yeah, we have a blog.

We just remembered we’re still friends and have a blog. It took us almost thirty minutes to remember what the password was, but hey, we made it.

Here is a picture of some Baileys cupcakes, filled with Baileys ganache. I don’t see a theme here. And as you can see, we are still somewhat jank.

cupcake 1

Cupcake 2

(Happy St. Pattys! Maybe we’ll use this blog more than once this year, and actually update each other using this.)

Love, Kellie and Steph

Bailey’s and Nutella Cheesecake

Hello, all. We know it’s been a while. We’re in the process of moving out and trying to empty out our fridge and cabinets, which surprisingly does not translate to cooking a whole bunch. Sad, because this is our last month in the Jank Kitchen together! We will miss it dearly…or something like that. Still, we managed to whip up something yesterday that turned out AMAZINGLY. Hence, to the blog it goes.

Steph wanted to bake something for a coworker’s birthday yesterday, and our creative thought process went something like this: “Bailey’s cheesecake sounds good. So does Nutella. THE TWO WOULD MAKE DELICIOUSNESS. LET’S DO IT.”

So we did.

After scouring the interwebs, we combined the cheesecake from this recipe and the crust from a recipe at bakingbites.com. We then looked at our Nutella, and decided marbling needed to happen.

This is what resulted, and is something we’ll definitely make again!

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Apple Walnut Brownies

Over spring break, I endeavored to make apple walnut brownies with my friend, Olga, after having seen the recipe at Beyond Kimchee. It took a few tries and multiple variations of the recipe, but I think I’ve finally got it.

Essentially this recipe makes a thin apple walnut cake that is a moist and delicious, seemingly “healthier” alternative for dessert. I say “seemingly” because this recipe requires quite a bit of butter, but it is SO worth it, for both texture and taste.

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Spongecake and Entourage – Fruit and Cream, or Chestnut Cream Topping

The spongecake is my mom’s specialty (and the only thing she likes to bake, really). After all the pictures of food experiments from this year, I have finally earned the right to cook in the non-jank kitchen at home! So just last month, I baked with my mom for the first time. In my life. No, I didn’t have those childhood memories of baking with my mother. She’ll have none of that mess, haha.

This recipe tastes similar to the cakes you’ll find in typical Asian bakeries. It’s a very light, fluffy texture, and is not too sweet. This batch makes about 6 cupcakes or a small 8″ circle cake.

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