Valentine's Day!

So, V-Day was pretty much awesome this year. Sam asked me to go to our stake Valentine's Day dance and we had a blast. We got all dressed up and we learned the cha cha and danced the night away. I worked out a really elaborate plan to surprise Sam with dinner, dessert and gifts on Friday the 13th because we were headed to St. George for the weekend. Thanks to Kelly and Kirk, Crystal Sr. and Jr. too. Kirt convinced Sam to go help him make pizza for another family in our ward. While he was gone I hurried and made Honey-Apricot Sesame Chicken with wheat noodles (see the recipe by clicking on the link). I made him a tres leches cake the day before and hid it at my sister in law's house. Sam wanted to ruin my plan so he decided to go over to her house the same day I took the cake over. My other sister in law had to tell him he wasn't allowed in the fridge and that kind of clued him in but luckily he didn't figure it out. When he got home Friday night I had a quilt on the floor with a little table set up with candles. He was surprised. He was sweet and gave me tulips before he left to help make pizza. When he got home we swapped gifts and then ate our yummy dinner. He got me 5 toffee and almond Symphony bars which are my very favorite. I made him some sweetheart coupons for massages and dates and stuff. He thought we were going to St. George that night but we had a nice night in instead and left Saturday morning. I'm posting the recipe for the cake with some pictures. The pictures aren't that great but bear with me. The cake is actually really good. I dyed the whipping cream pink to celebrate the holiday.

Tres Leches Cake

1 yellow cake mix
1 box cook and serve vanilla pudding
1 can sweetened condensed milk
1 medium sized carton heavy whipping cream
pecan bits
caramel

Make cake mix using milk instead of water and add the box of cook and serve pudding. Bake in two 9” round cake pans. While they bake pour sweetened condensed milk into a deep, flat pan. Deep enough and big enough to dip cakes into. While the cakes cool whip the whipping cream until it starts to thicken, add a little sugar and vanilla to taste. When the cakes are cool dip them in the sweetened condensed milk. Let them soak up the milk but not until they’re soggy. Cover the first layer with the whipped cream, pecan bits and caramel. Don’t warm the caramel too much or it will ruin whipped cream. Set the second layer on the top and top it the same way as the first. Stick in the fridge. Serve cold. Keep refrigerated.