“Okay, so why Way?”
“W.H.A.Y. Welcome Home Andrew York. I mean, since you really are going to come home and stay home, right?”
“I am. My home will be wherever we are together. I think maybe part of why I never came home was that I knew I wouldn’t be coming back to you. I never want to feel that way again.”
“We won’t let that happen.” She placed her hands on either side of his face and kissed him. “Welcome home.”
Chapter Thirty-Six
One Year Later
Andrew had the architectural plans finished and was ready to break ground for his new restaurant on the property his father had given him. Farm to Fork, named for its location between the towns of Farm City and Bailey’s Fork, would open in time for the Christmas holidays if all went according to schedule.
Until then, The Main Street Cafe had kept all the same home cooking on the menu, but now the place had enjoyed a makeover. The updated booths made it a comfortable place to grab a quick bite, but the additional white-tablecloth seating in the new section off the back, including an outside area under a pergola with ceiling fans and heaters for year-round dining, had added a touch of class Bailey’s Fork had never had before. Andrew trained new chefs who would help carry on this cafe and cook in his new restaurant.
The old Main Street Cafe sign had been retired and replaced with a new one. The New York Cafe. A play on words. The town that had brought he and Kelly back together, and the last name he hoped they’d soon be sharing.
Whay didn’t seem to mind his new name, and Andrew had found someone to make a tiny piggy tuxedo jacket and bow tie for him for the big day.
As the last customers were being served their Valentine’s Day celebration dinner, Kelly and Andrew sat outside next to the fireplace, enjoying their own special dinner.
“It’s hard to believe it’s been a year since we got back together.”
A waiter came outside with a plate carried high above his head. He then set it down right in front of Kelly. A slice of Triple-Layer Honey Almond Cake like the one she’d made on Four Square, but a miniature version, and this time the Tiffany Blue box wasn’t made out of fondant. It was the real deal.
“I hope I got this right.” He reached over and opened the box.
She pulled her hands to her chest. “It’s beautiful.”
“Like you.” He lifted the ring out of the box and got down on one knee. “Kelly McIntyre, will you marry me?”
She picked up the macaron that sat on the side of the plate and turned it over to yes. “Yes. Yes, I will.”
His hand shook as he slid the ring on her finger. “I missed seven years that we could have been together.”
“Don’t be sorry. We’ve both done a lot of great things over that time. We’ve matured, and our love withstood it all. That has to mean something.”
“It means we’re meant to be together.” He paused. “Can we get married in front of the tree in front of your house where we first carved our initials?”
“I like that idea,” Kelly said. “Just close friends and family?”
“Of course. I’m all for that. Pick the date.”
“That’s easy. June fourth. The same date we originally picked.”
“Just a few years later than we’d planned.”
“Right.” She leaned in and kissed him. “I’ll love you forever.”
He held his hand gently to the curve of her cheek. “I’ll never let you down again.”
“I’m not worried. I think we finally know the recipe for a good marriage.”
He raised his hand. She slapped it in a high five, and he laced his fingers through hers, tugging her in close then spinning her around. “A recipe to treasure.”
Honey Almond Cake with Berries and Mascarpone Crème Fraiche
A Hallmark Original Recipe
In The Secret Ingredient, Kelly and Andrew were once engaged and dreaming of opening their own restaurant. But life took them in different directions, and those days are far in the past…or are they? One very special recipe turns out to be a sweet reminder of how perfect they are together. For a truly special occasion—or no occasion at all—this dessert is a showstopper.
Recipe:
Yield: 1 Three-Layer Cake
Prep Time: 60 minutes
Bake Time: 30 minutes
Total Time: 90 minutes
INGREDIENTS
Almond Cake:
- 1 cup plus 2 Tbsp. buttermilk
- 2¼ cups granulated sugar
- 6 large eggs
- 1 tbsp. vanilla extract
- 1½ tsp. almond extract
- 2¼ cups all-purpose flour
- 1 cup almond meal flour
- 1½ tbsp. baking powder
- 1 tsp. kosher salt
- 1 cup plus 2 tbsp. canola oil
Vanilla Honey Glaze:
- 1 tbsp. honey
- 1 tsp. vanilla extract
- 1 tsp. lemon zest, fresh
- ½ cup confectioner’s sugar
- 4 tbsp. half and half cream
Mascarpone Crème Fraiche
- 3 (8-oz.) packages mascarpone, room temperature
- 1¼ cups crème fraiche
- 1 cup confectioner’s sugar
- 1½ tsp. vanilla extract
- As needed, whole strawberries
- As needed, sliced toasted almonds
- As needed, fresh mint sprigs
DIRECTIONS
1. To prepare cakes: preheat oven to 350 degrees. Coat three 8-inch cake pans with nonstick cooking spray. Place a round of parchment paper on the bottom of each pan; spray with cooking spray.
2. Using a handheld or stand mixer fitted with a paddle attachment, combine buttermilk, sugar, eggs, vanilla extract and almond extract in bowl and mix until fully blended. With a rubber spatula, scrape down sides of bowl.
3. In a large bowl, combine flour, almond flour, baking powder and salt. Add to buttermilk mixture and beat on low until fully blended. Scrape down sides of bowl.
4. Slowly add oil to buttermilk/flour mixture and beat on medium-low until fully blended.
5. Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool in pans for 10 minutes; invert on wire rack to release cakes.
6. To prepare glaze: combine honey, vanilla extract, lemon zest, confectioner’s sugar and half and half
