This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Tuesday, August 7, 2012

Sweetest Things

This A.M. I realized there is nothing sweeter than really good friends.  The ones you can tell your inner most thoughts, the ones who laugh with you, the ones who can poke fun at you and you at them... and they still know you love them. Friday night was just that.  Spending an evening with good friends enjoying homemade sweets and home roasted coffee. We talked about our dreams, aliens and made up our own lyrics to songs.  


“A friend is someone who knows all about you and still loves you.” 
― Elbert Hubbard


Amy's Chocolate Molten Lava Cake

Shyla's Homemade Gourmet London Fog, Lavender, Pink Peppercorn and Mojito Ice Cream

On the Table-Special Thanks to Pete 

For the best ice cream I have ever tasted visit:
London Fog Ice Cream Recipe From Shyla Tibando ToAT

And More...

Chocolate Molten Lava Cake

Ingredients:
1/4 cup granulated sugar
1 cup semisweet chocolate, chips
1/2 cup butter or margarine, cut into pieces
1/4 cup heavy or whipping cream (Milk works too if you are making a light version)
1/2 teaspoon vanilla
1/4 cup flour
2 large eggs
Confectioners' sugar


Instructions:
Preheat oven to 400 degrees F. Grease eight 6-ounce custard cups. Dust with granulated sugar.
In the microwave, heat chocolate, butter, and cream over low heat, stirring occasionally, until chocolate has melted and mixture is smooth. Add vanilla. With wire whisk, stir in flour just until mixture is smooth.
With a mixer at high speed, beat 1/4 cup granulated sugar, eggs, and yolks until thick and lemon-coloured, about 10 minutes. Fold egg mixture, one-third at a time, into chocolate mixture until blended.
Divide batter evenly among prepared custard cups or into one glass cake pan.

Bake cake(s) until edges are set but centers still jiggle, 8 to 10 minutes.
Cool in pan on wire rack 3 minutes. Run thin knife around sides of cups to loosen cakes; invert onto plates. Dust with confectioners' sugar. 
Serve immediately with whipped cream or ice cream.

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