Sorry, keep waiting?

Well, i cooked things, but i didn't remember to take any pictures yesterday, whoops. Then i just got home today at like 3:30 and went for an hour long jog, and now i have to finish up some history notes.
I was scared of souffle's I've got to say. I'd always heard about how they fall in or don't work or get burnt or something, but honestly they were easier than a lot of the stuff i've done in the past. {See triple chocolate cake with caramel and chocolate collar} I messed around with the recipe a bit, but its pretty much the same, as the one on the foodnetwork for chocohotpots. The ones i made were chocolate cherry, and they turned out delicous perfect moist cakeyness on the outside and bottom with nice liquid MOLTEN (not lava as my friend courtney wanted to call it) center, served warm =))

Dark Chocolate, cherry, Chocolate Souffle
Ingredients1/2 cup (1 stick) unsalted butter, plus more for greasing the pots
1/4 cup milk chocolate
1/4 cup 70 cacoa chocolate
1/8 cup semisweet morsels
2 eggs
3 pitted bing cherries, chopped
1 teaspoon vanilla extract
2/3 cup granulated sugar
3 tablespoons all-purpose flour

Preheat oven to 400°F (200°C). Grease 4 x 150ml ramekins with butter (see note). In a double boiler, or a bowl placed over a pan of just simmering water, melt the butter and chocolates together. Stir to ensure even and gentle melting of the chocolate; when just melted, remove from the heat and set aside to cool.Meanwhile in a small bowl, whisk together the eggs, vanilla and sugar until the mixture becomes thick and slightly pale in colour. Add the cooled chocolate, and cherry whisking to blend well. Finally, stir in the flour until just combined.Divide the batter among the prepared ramekins; bake on a baking sheet for 17-20 minutes, or until the tops are crevassed and cracked while the oozing underneath. Cool only for a moment and serve hot

I wish i would have taken a picture, they were pretty in their little dishes, and we had them with some cofee flavored whipped cream to...

and here is a recipe for some tomato cream sauce that would be delicious on pasta but i made it for a filo tart yesterday...

1 cup crushed tomatoes
1/4 cup cream
1 1/2 t pesto

mix together and heat.

pretty easy right?
Enjoy =)