Chocolate Pudding♥

Ingredients:
3/4 cup (150 grams) granulated white sugar
3 tablespoons (30 grams) cornstarch (corn flour)
1/3 cup (30 grams) Dutch-processed cocoa powder
1/8 teaspoon salt
2 1/2 cups (600 ml) milk
1/2 cup (120 ml) heavy whipping cream
4 large egg yolks
4 ounces (120 grams) semisweet chocolate, finely chopped
1 1/2 teaspoons pure vanilla extract
1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)
Garnish: Lightly sweetened whipped cream
Grated chocolate

Directions

In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, cocoa powder, and salt. Then whisk in 1/2 cup (120 ml) of the milk until you have a thick paste. Add the egg yolks, one at a time, whisking to blend into the cocoa paste mixture. Set aside while you heat the milk and cream. Have a fine medium-sized strainer and bowl ready near the stove as you will need to strain the pudding after it is cooked.

First, rinse a medium-sized heavy saucepan with cold water and then shake out the excess water. Doing this step prevents the milk from scorching. Then pour in the remaining 2 cups (480 ml) milk with the cream. Bring this mixture just to a boil and then remove from heat. (The milk will foam up to the top of pan when done, so watch carefully.) Gradually pour the milk into the egg mixture, whisking constantly, until the mixture is smooth. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 3 - 5 minutes). Remove from heat and pour through the strainer to remove any lumps that may have formed during cooking.

Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth. Pour into 6 to 8 bowls or wine glasses. Can serve warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming. If you are a person who likes the skin on their pudding, simply leave the pudding uncovered until cooled and then cover with plastic wrap. Can be made a day or two ahead of serving. No chocolate pudding is complete without whipped cream.

Cream Filled Strawberries♥

Ingredients:

16-18 large strawberries
1/3 cup mascarpone cheese
1/3 cup (80 ml) heavy whipping cream
2-3 (24-36 grams) tablespoons granulated white sugar
1/2 teaspoon pure vanilla extract


You want the strawberries to sit flat. So if they are a little wobbly with the stems left on, cut the green stems off the strawberries so they will stand upright when placed on your serving tray. With a small sharp knife, cut an "X" in each strawberry ,cutting almost to the bottom of each strawberry. (The cut should be such that the strawberry will open up but not fall apart.) Gently, with your fingertips, spread each strawberry apart to make "petals". Set aside while you make the cream filling.
In a medium sized bowl, whip the mascarpone cheese and whipping cream until soft peaks form. Add the sugar and vanilla and continue to whip until stiff peaks form.
Spoon the cream into a pastry bag fitted with a large open star tip ( usea Wilton 1M tip). Pipe the cream into the strawberries. If not serving immediately, cover, and place in the refrigerator until serving time.

Heart Pancakes♥

Ingredients

2 cups sifted flour
1 tsp. salt
2 tbsp. sugar (optional)
4 tsp. baking powder
2 eggs, lightly beaten
1 1/2 cups plus 1 tbsp. milk (or buttermilk)
4 tbsp. butter or margarine



Instructions
Preheat griddle over moderate heat while you mix batter. Sift (with a real sifter, if possible) flour, salt, sugar and baking powder into a bowl. Combine egg, milk, and butter in a separate bowl and slowly stir into dry ingredients. Mix well so lumps won't gum up the process.


When a drop of cold water will dance on the griddle, begin cooking. To make a "pen," funnel the batter into a squeeze bottle with a hole in the cap, such as a clean chocolate syrup container. On the griddle, shape the hearts one lobe at a time. They're really just a V shape, which spreads out into a heart on the griddle. You can also write secret messages or your child's initials. Top with fresh berries and maple syrup. Makes 24 pancakes.


 For a perfectly shaped heart, make regular round pancakes and cut them out with a heart-shaped cookie cutter.

♥ This Valentine's Day "Red Velvet Mini Cupcakes with Chocolate Sauce" ♥

Ingredients

3 cups flour
2 teaspoons cocoa powder
3/4 teaspoon salt
3/4 cup butter, room temperature
2-1/4 cups sugar
1-1/2 teaspoons vanilla extract
3 eggs, room temperature
2 tablespoons red food coloring
1-1/2 cups buttermilk
1-1/2 teaspoons baking soda
1-1/2 teaspoons vinegar
1 package Baker’s Chocolate Dipping Sauce


Cooking Instructions
Preheat oven to 350 degrees F. In medium bowl, whisk together flour, cocoa powder and salt; set aside.
In large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla and beat until combined.


Add eggs one at a time, beating on medium after each egg.
Add food coloring and beat on low until mixed thoroughly.
Alternate flour mixture and buttermilk to egg mixture; beat on medium-low after each until combined.
Mix baking soda and vinegar in a separate small bowl. Add mixture to the batter; beat until combined.
Fill cupcake liners 1/2 to 3/4 full. Bake for 10-15 minutes; remove from oven and let cool.
While cupcakes are baking, melt dipping sauce according to package directions.
Drizzle melted sauce over cupcakes; serve immediately.

Chocolate Candy Hearts

Give this candy heart craft away as a gift or enjoy it for yourself!

What you'll need:

Plastic heart-shaped candy mold
Red, white and cocoa colored candy melts
Sandwich bags (zipper, not pleated)
Scissors
Spoon
Wax paper
Plate
Wooden skewer or clean craft paint brush

How to make it:
Put a handful of candy melts into an open zipper sandwich bag.
Microwave candy in bag for 30-40 seconds or until melted.
Cut one corner of the bag with scissors to squeeze melted candy through.
Caution: Bag may be hot, so use paper towel or a pot holder to handle it.
Gently squeeze chocolate out of bag and into the molds.
Tap the side of the mold tray to knock out any air bubbles and flatten chocolate.
Place in refrigerator until set.
Pop out of molds and serve.
 
 
Decorating

Polka dots - Use the flat end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove mold from refrigerator when solid, then add contrasting color according to directions above.


Drizzles - Use a spoon to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams. Refrigerate until solid. Add contrasting color according to directions above.

3D Drizzles - Use the spoon method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than drizzling into the molds.

Short Sad Love Poems: Love's Memories

Dandelion by Fastily from Wikimedia.org

IF I HAD KNOWN: LOVE'S MEMORIES

(Short Sad Love Poems by Injete Chesoni)

If I had known that one day you would be gone,

I would have savored every moment spent in your arms.

I would have treasured every second of time spent with you,

To remind me that once upon a time our love was true.

I would have frozen every moment when your eyes met mine,

I would have captured every caress, in the hourglass of time.

I would have stocked up on memories for that future day,

When you would be gone to shores far away.

But while we were together I was deceived,

That love was forever and not a passing breeze.

("If I Had Known": From Short Sad Love Poems, Time Poems and Memory Poems by Injete Chesoni. )

Inspirational Poetry and Art Calendar 2010

To celebrate the start of the New Year and inspire myself and others I have created an inspirational poetry and art calendar for 2010. This post has the inspirational quotes, affirmations, poetry and art from the calendar. Enjoy it and may all of you have a blessed New Year filled with love, joy, success and the fulfillment of your dreams. If you would like to buy the 2010 art calendar featuring my poetry and art work you can find it at my Zazzle Store.

JANUARY: DREAMS

As the sun sets on the horizon I watch it go down,
Tomorrow my new life will start,
In the gentle glow of dawn.
(Inspirational Poetry and African Art by Injete Chesoni)

FEBRUARY: LOVE'S INTERRUPTION
When love interrupts the pattern of your life
It creates a chaotic yet beautiful new design.
(Love Quotes and Abstract Art by Injete Chesoni)

MARCH: PEACE
I am peace personified,
I move in waves of tranquility across the sea of life.
(Affirmations, Peace Quotes and Abstract Art by Injete Chesoni)

APRIL: RENEWAL OF LIFE
After the cold comes the warmth

After the rain comes the sun
Nothing stays constant in this world of ours
Old lives must die and new ones be born.
(Abstract Art, Inspirational Poetry and Quotes by Injete Chesoni)

MAY: MOTHERS
Beautiful and delicate givers of life
Mothers are transformed
With the birth of their child
(Butterfly Art and Mother Quotes by Injete Chesoni)

JUNE: A TIME TO RE-CONSIDER
STOP!
For just one moment and consider
Save a moment of life just to ponder
The middle is always a good place to linger
When you have thoughts to re-consider
(Inspirational Poetry and Abstract Art by Injete Chesoni)

JULY: DANCING ACROSS THE STAGE OF LIFE
Dancing across the stage of life
Three sisters together dancing through time
Forming colorful, moving designs
That flow and change with the patterns of their lives
(Sister poems, Life poems and Sister Art by Injete Chesoni)

AUGUST: A SENSE OF EASE
(PLAYING MY OWN TUNE)
As I grow older and time passes me by
I begin to realize that this life is mine
To create and destroy and do as I please
And with this realization I am filled with ease
(Inspirational poetry and Abstract Art by Injete Chesoni)

SEPTEMBER: SHEDDING MY LEAVES
As the leaves change color and begin to fall
I release the weight I am carrying and shed it all
No need for baggage that weighs me down
I am traveling light from this day on
(Abstract Art , Affirmations and Inspirational poetry by Injete Chesoni)

OCTOBER: MOVING SLOW
Time will pass whether I move fast or slow
Therefore it matters not at which pace I go
What matters more is how
I spend each and every hour
(Inspirational Time Quotes and Snail Art by Injete Chesoni)

NOVEMBER: GRATITUDE
My pot runneth over with tears of gratitude
For the love in my life and the plenitude
(Abstract Art, Gratitude Quotes and Thanksgiving Quotes by Injete Chesoni)

DECEMBER: CELEBRATION
We gather at the table to celebrate the close of the year
With family and friends from far and near
What is a celebration without those we hold dear
(African Art, Family Quotes and Friend Quotes by Injete Chesoni)