As the opening strains of the Pachelbel Canon in D signaled that the bridal party would soon be entering the church, he drew in a deep breath and rose slightly on tiptoes to search for Sara. Beyond the flower girls, bridesmaids, and maids of honor, he caught a glimpse of Sara sandwiched between her mother and father, waiting to enter and join him at the altar to begin the rest of their lives.
His throat choked up with anticipation, his gaze locked on the back of the church until she finally walked in with a smile so bright it lit up his soul. Her gaze met his and didn’t leave him during what seemed like an interminable procession up the aisle until she stood before him.
He held out his hand and she slipped her hand into his, locked their fingers together.
“Ready?” he mouthed, finding it difficult to breathe given how she’d stolen his breath away.
“Always,” she said and together they turned to face the priest and take the vows to forever bind them in love.
THE END
Tres Leches Cake with Banana and Coconut
A Hallmark Original Recipe
When two chefs, Tony and Sara, each cater a quinceañera on the same weekend, a local reporter positions them as culinary rivals. But the truth is, Tony and Sara are well on their way to a sweet romance. Here’s the recipe for Tony’s tres leches cake, delicious enough for a fancy occasion…but no occasion is required.
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 12
Ingredients
1 box white cake mix
1 1/4 cup water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas (2 medium)
1 – 14 ounce can sweetened condensed milk
1 cup coconut milk
3 cups heavy cream, divided
1 teaspoon vanilla extract
1/2 cup powdered sugar
Toasted coconut for garnish
Preparation
Preheat oven to 350°F. Grease bottom of a 13x9-inch pan.
In the bowl of an electric mixer, blend cake mix, water, vegetable oil, eggs, and bananas on low speed for 30 seconds. Scrape down sides of bowl and raise speed to medium for 2 minutes. Pour into pan.
Bake 40 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes.
With a long-tined fork, pierce the top of cake every ½ inch. In a medium bowl, combine sweetened condensed milk, coconut milk, and 1 cup heavy cream. Pour over cake evenly.
Refrigerate at least 1 hour and up to overnight, covered.
Whip remaining cream, vanilla, and powdered sugar on high until think. Cut cake into 12 pieces, top with a dollop of whipped cream and toasted coconut. Serve.
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Wedding in the Pines
The Secret Ingredient
A Dash of Love
Beach Wedding Weekend
Sailing at Sunset
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About the Author
Caridad Piñeiro is a transplanted Long Island girl who has fallen in love with the Jersey Shore. When Caridad isn’t taking long strolls along the boardwalk, she’s also a New York Times and USA Today bestselling author with over a million romance novels sold worldwide. Caridad is passionate about writing and helping others explore and develop their skills as writers. She is a founding member of the Liberty States Fiction Writers and has presented workshops at the RT Book Club Convention, Romance Writers of America National Conference as well as various writing organizations throughout the country. You can connect with Caridad at www.caridad.com.
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