Cardamom cupcakes with vanilla custard filling and marshmallow frosting

Original recipe from Bluebonnets and Brownies
Oven temp = 350

Cardamom cupcakes (Schoolbread):
3 cups flour
2 Tbs cornstarch
1 Tbs baking powder
1/2 tsp salt
1 Tbs ground cardamom
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
1 Tbs pure vanilla extract
1 1/4 cups milk

Cream butter and sugar. Add eggs, one at a time and mixing well between each addition. Mix in vanilla extract, salt, cardamom and baking powder. Add flour and cornstarch, one cup at a time, alternating with adding the milk. Bake at 350 deg for about 25 minutes.

When cupcakes are cool, cut a little cone out of the top to make room for the vanilla custard.

Vanilla custard:
1 2/3 cups milk
1/4 cup sugar
1/4 tsp vanilla extract
4 egg yolks
1 tablespoon corn starch

In a small pot, bring the milk to a boil and set aside. In a mixing bowl, whisk sugar, vanilla extract and egg yolks until the mixture doubles in volume. Slowly add the hot milk while mixing. Move the custard mixture to the top of a double boiler. Dissolve the cornstarch in a little bit of water and slowly add the cornstarch into the custard. Whisk the custard over the heat until it reaches the desired consistency.

Marshmallow frosting (Martha Stewart's 7 minute icing):
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 Tbs light corn syrup
6 large egg whites, room temperature

Combine 1 1/2 cups sugar, water and corn syrup in a small pot and boil until the mixture reaches 230 deg. At the same time, beat the egg whites in a mixing bowl until soft peaks form. After the sugar mixture reaches 230 deg slowly pour it into the egg whites, while mixing. Whisk the mixture until it is cool and stiff peaks have formed. This should be about 7 minutes.

Spinach and mushroom quiche

Oven temp = 350

Crust:
2 cups flour
3/4 cup non-fat sour cream
1/2 tsp baking powder
4 Tbs butter

Mix all ingredients together in a large mixing bowl. Knead for about 5 minutes until the dough is smooth. Roll out to about 1/4 inch thick. This recipe will probably make enough dough for two 9inch quiches with a thin crust. Bake crust for 20 minutes at 350 deg.

Spinach, mushroom and egg filling:
1/2 sweet onion
2 cloves garlic
8 oz portabella mushrooms, sliced
2-3 oz baby spinach, chopped
6 eggs
1 cup 2% milk
3/4 cup non-fat sour cream
4 oz shredded guyere cheese
1/2 - 1 cup shredded parmesean cheese

Saute onion and garlic until the onion is soft. Add the mushrooms and cook until the juices are released. Then add the baby spinach and cook until wilted, just a few minutes. Let this mixture cool for about 5-10 minutes. Beat together eggs, milk, and sour cream in a large mixing bowl. Mix in the cheeses and the onion, garlic, mushroom, and spinach mixture. Pour filling into pre-baked crusts and bake for about 45 minutes at 350 deg, until the middle is set.

Chocolate honey and peanut cupcakes with honey frosting

Original recipe from Love and Olive Oil
Oven temp = 325

Chocolate honey and peanut cupcakes:
1 1/2 cup milk
2/3 cup canola oil
2/3 cup sugar
2/3 cup honey
2 cups all-purpose flour
2/3 cup cocoa powder
1 1/2teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup roasted peanuts, finely ground (I used salted)

Combine sugar, flour, cocoa powder, baking soda, baking powder, salt and peanuts in a mixing bowl. Slowly add in milk, mixing during addition. Then mix in the oil and honey. Fill 24 cupcake liners and bake at 325 deg for 25-28 minutes, until a toothpick comes out clean.

Honey frosting:
2 large egg whites
3/8 cup sugar
2 tablespoons honey
1/3 cup (5 1/3 Tbs) unsalted butter, room temperature

Whisk together egg whites, sugar, and honey in the top of a double boiler until the mixture is hot and the sugar is dissolved - about 7-10 minutes. Move the egg white mixture to a stand mixer bowl and continue to whisk until cooled. Slowly add the butter, 1 Tbs at a time, mixing well between each addition. Pipe or spread the icing onto the cooled cupcakes.

Lo mein

Original recipe from Jenn Hardee.

Lo mein sauce:
1/2 c. soy sauce
3 tbsp. sesame oil
2 tbsp. lime juice
1 tsp. powdered ginger*
1 tsp. sugar
hot chili sauce to taste

Boil a 1 lb. box of fettuccine or linguine. I made a double batch of basic egg pasta. While that's in progress...

Stir fry:
Stir fry in vegetable/peanut oil:
2 chicken breasts, cubed, sprinkled w/ salt & pepper, or beef or pork
3 cloves minced garlic
1 tbsp. sesame seeds
*If you have real ginger, add it here instead of adding powdered ginger to the sauce

When meat is sealed, add:
~4 c. veggies (e.g. broccoli, bok choy, mushrooms, red bell peppers, bean sprouts, water chestnuts)

Cook on medium, covered, until tougher veggies like broccoli are mostly done. Then dump in the sauce and continue to cook covered until all the veggies are completely done. (If using bean sprouts, don't add them until right before you pour in the sauce or you'll cook out all their crunch.)

When the pasta and stir fry are both done, combine them in one large pot and let it sit for 5 min. so the pasta can absorb the sauce. Enjoy leftovers for a week.

Thanks Jenn!!