First off, as you’ll have noticed, the recipe in the post below isn’t the one promised. That’s coming in a bit as soon as I type it up. But the brownie one is more special as it’s one of Stephanie’s own creations. And yup, it’s very, very scrummy. I’m not a big fan of Kahlua in its natural state, but it certainly adds a yummy kick to these brownies. Just a little note about the pan size quoted – a regular oblong cake pan does quite nicely, so don’t go hunting around for an off-size. Thanks for sharing your “secret” recipe, Stephanie. 🙂
Now I’m off to type up the other recipe, but how about I make you lot earn it while I’m off doing that? I’m always curious about the “little things” about people, and the chocolate theme these days has me wondering about your chocolate habits. Ehm, that’s habits as in your eating preferences only. Any other things that consenting adults do with chocolate in the privacy of their own home are none of my business! 🙂 I’m curious, not intrusively nosy!! Unless you REALLY want to share, of course …. Hehe.
1. What is/are your favourite kind(s) of chocolates?
2. What kinds will be left behind in a selection box after you’ve picked out all of the good ones?
3. What’s your favourite kind of chocolate bar?
4. What’s your favourite food item containing chocolate?
5. White, milk or dark?
Of course it’s not fair to ask you without revealing my own secrets, right?
1. Nuts (especially hazelnuts) and caramel in combination is sheer bliss, but I’m happy with either alone.
2. Maraschino cherry chocolates (shudder), fruit creams, coffee cream.
3. Probably a Cadbury Crunchie, but just about anything from Cadbury will do. Except Fruit and Nut.
4. Chocolate cheesecake. No thought needed for that one. 🙂
5. I don’t like white at all, really, but it’s a toss-up between milk and dark, depending on what’s under the chocolate. If it’s a very sweet filling I prefer dark on the outside. But for just a chunk of chocolate on its own, it’s milk chocolate all the way.
Your turn now!