That *is* odd. I thought you generally want the fats and liquids to be very cold when making any kind of scone, biscuit, pastry, etc. Wonder if she specifed a cold egg to cool down the mixture, since it calls for hot melted (rather than cold) butter. Does that sound plausible? Any other ideas?
mmmmm...anything dark, rich & silky. Nothin' finer!
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Dark chocolate, just plain. Oh yum, now I'm going to have to go my me some, lol.
Chocolates, chocolate bars, chocolate chip ice cream--chocolate in any form. Yum!
good old fashioned Chocolate cake with chocolate icing
I love to eat milk chocolate truffles, they are sooo good its hard to not eat them all in one setting.
Usually I just have a sugar free fudgesicle or pudding, but I seldom pass up a taste of anything chocolate.
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