When I fell in love again {5 years after being married}

A letter to Samar {For the first quarter of your life}

Samar collage 1

What amazing 3 months these have been. I can only at best describe it as the best time of my life. When I am asked about motherhood, I smile with absolute glee and say that it is the greatest gift of them all.
 This is my first letter to you, so we shall start at the start. Before you were born, I would only think and wonder about the strength that you displayed at each day of the 9 month journey. You always had a strong heartbeat, but always hid your face during the ultrasounds. I am guessing you’d like surprises, because you wished to stay the greatest surprise of them all. The d-day came, our bags were packed, your room was ready and everything was in its place, except you. You took your time.
On 6th November 2013, our little prince arrived. Through it all, I was once again, amazed with your resilience and strength. You were born healthy, but tall and lean – just like your dad {thank god}! You screamed your way into the world and everyone laughed when they saw you because your middle finger was entirely in your mouth. Could your entry have been any more of a statement? We were full of joy and relief upon seeing you. The entire family was waiting for your arrival and you were flooded with camera flashes as the grandparents and everyone turned into your paparazzi. Our little star was born.
 You have big ears which I love nibbling at! More than 2 months have now passed and you laughed for the very first time yesterday. That made me want to record the best moments of you growing up. You will be 3 months old on my birthday and it will be the best birthday of my life. You recognise a few of us and smile at us, and respond when you are spoken to. Your favourite toy is a talking puppy whom we call Tuppy. You smile when you see his ears flap. You sometimes feel so excited with things that you can’t stop moving your hands and legs at a pace that becomes hilarious. You love music and you love being spoken to. We look forward to our many conversations together.
 As everything in our lives finally comes down to the food, here is a little treat to celebrate your life so far!
 Chocolate Coconut Cupcake
 
Award-Winning-Chocolate-Coconut-Cupcakes-2876
Credits {image and recipe}: Carla Cardello (www.chocolatemoosey.com)
Serves: 24 cupcakes
Ingredients
Cupcakes
  • 1 ounce bittersweet chocolate, chopped
  • 1/2 cup unsweetened cocoa powder
  • 2/3 cup hot coffee
  • 1/3 cup whole milk
  • 1 1/3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons butter, softened and cut into cubes
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
Filling
  • 3/4 cup coconut milk
  • 1/2 cup granulated sugar
  • 2 tablespoons flour
  • 2 1/2 cups shredded coconut
  • 1/2 cup chopped almonds
  • 1 teaspoon vanilla
Frosting
  • 3/4 cup coconut milk
  • 1 tablespoon flour
  • 3/4 cup (1 + 1/2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 1/4 teaspoon coconut extract
Instructions
  1. Preheat oven to 325F. Line two cupcake pans with 24 paper liners.
  2. Place the coconut for the filling onto a baking sheet. Toast in 5 minute increments until brown. Cool. Reserve 1/2 cup for garnish.
For the cupcakes:
  1. In a medium heatproof bowl, add the chocolate and cocoa powder. Pour in hot coffee and whisk until smooth. Whisk in milk. Set aside.
  2. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat together the butter, brown sugar, and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, then beat in the vanilla. Add the flour mixture in three parts, alternating with the chocolate mixture.
  4. Divide the batter into the paper liners and bake 18-20 minutes or until a toothpick comes out clean. Let cool for a few minutes then transfer the cupcakes to a wire rack to finish cooling.
For the filling:
  1. In a medium saucepan, whisk together the milk, sugar and flour until blended. Bring to a boil over medium heat and cook for about 5 minutes or until thickened and bubbly. Remove from the heat. Stir in remaining 2 cups toasted coconut, almonds, and vanilla. Allow it to cool until room temperature.
For the frosting:
  1. In a small saucepan, whisk together the milk and flour. Bring to a boil over medium heat and cook for about 5 minutes or until thickened and bubbly. Remove from heat and allow it to cool until room temperature.
  2. In a large bowl, beat together the butter and sugar until light and fluffy, about 5 minutes. Add the milk mixture and coconut extract, beating on high speed until it is the texture of whipped cream.
To assemble:
  1. Cut a hole out of each cupcake middle, being careful not to cut all the way through. Fill it with the coconut-almond mixture and top with some of the cake you just cut out. Frost to cover the hole and garnish with toasted coconut.

8 thoughts on “When I fell in love again {5 years after being married}

  1. Pingback: The mummification is now complete {Love letters to my son} | soulfoood

  2. Pingback: When our baby turned one. A letter of pure joy. | soulfoood

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