Monogram Necklace

My Valentine's Day present finally arrived!!!

 

 Listen girls.... I know some of you are blessed with husbands

that are hopelessly romantic... but let's face it, the majority

of us have a husband who seriously lacks in the thoughtful-

gift-giving-department!! I mean, for my birthday, I was given

a digital scale. Practical? Yes, because we didn't own one.

Sweet and Romantic? Umm... that's a BIG FAT NO!

 

So to make it easier on my husband, I told him exactly what I

wanted. I figured that if I didn't, I would get a gift as equally "romantic"

as the digital scale, or possibly some flowers that he would

hurry up to order at the last minute... And even though I do love

flowers, I prefer our money be spent on something that'll last longer.

 

So I've been loving this necklace for a while - it's been in my US Weekly

magazines, and I pinned it on Pinterest a while back too.  So I pulled up

the website, MyNameNecklace.com, walked my husband through each

step of ordering, and had him push the "Pay Now" button. I know a bunch

of you are thinking that I took all the fun and mystery out of Valentine's Day,

but I am being 100% honest when I say that I totally forgot about it, so 2

weeks later when it arrived and Isaiah gave it to me, I was thrilled!!

 

I can't wait to wear it! Happy belated Valentine's Day to ME!

 

 

 

Triple Chocolate Mousse Cake Recipe

My friend at work, Liz, made this cake for my

birthday in January, and it is DELICIOUS! I made

one over the weekend, and while mine didn't turn

out near as good as Liz's, it was still yummy!

 

 WHAT YOU NEED:

1/2 cup chocolate syrup

1 box chocolate cake mix

1 cup water

1/3 cup oil

7 eggs

1/2 cup sour cream

8 oz cream cheese (softened)

1 cup sugar

12 oz evaporated milk

4 squares semi-sweet chocolate, melted

 

MAKE IT:

Spray 12 cup fluted tube pan with cooking spray.

Pour in chocolate syrup.

 

 Beat cake mix, water, oil and 3 eggs with mixer for 2 minutes or

until well blended.  Stir in sour cream.

Pour over chocolate syrup in pan.

 

Beat cream cheese and sugar with mixer until well blended.

Add remaining 4 eggs and mix well.  Stir in evaporated

milk and melted chocolate.

Gently spoon over cake batter in pan.

 

 Cover with foil sprayed with cooking spray (sprayed-side down).

Place fluted tube pan in a dish, and add enough water

to the larger dish to come about 2 inches up the side of the tube pan.

This is where I wasn't prepared and the only dish that my pan

would sit in was a pie plate, but there wasn't much room to add water.

 

Bake 1.5 hours or until toothpick inserted near center comes out clean.

Cool completely in pan on wire rack.

Refrigerate 2 hours.

Invert cake onto plate, remove pan.

Makes about 24 servings.