Happy Friday

I have been having some serious lemon cravings. After making my own Preserved Lemons (Oh Moroccan food, how I love thee) I wanted something sweet and lemony and creamy and fabulous. I made these adorable lemon filled cupcakes this afternoon, and they are so good! It's just a basic white cupcake with lemon zest filled with lemon curd and topped with lemon-mascarpone icing and some curls of lemon zest.
To fill the cupcakes, wait for them to cool completely. Once cooled, fill a piping bag fitted with a large star tip with lemon curd. Insert the tip into the center of the cake, and force some lemon curd into it.

My mum told me about this great teriyaki sauce, Very Very Teriyaki by SoyVay, so I picked some up at the grocery store. I used it tonight in this chicken and broccoli teriyaki over sticky rice. The sauce was pretty good, although it doesn't have that awesome orange color that I love in take-out teriyaki. Nice hints of garlic and sesame, and not overly salty, which is my problem with Kikkoman.
I need to learn how to make good Teriyaki sauce. I make my own stir-fry sauce, it can't be that different. I love making things from scratch. Months ago I banned pre-made pie crusts, pasta sauce, cake mix, frosting, seasoning blends, and pesto from my pantry. It feels so good to know every little thing that went into your meal!