Throwdown < Here's a link to the page on this month's Throwdown where I made a bacon-wrapped pear, covered in raspberry and chocolate sauces. I've never heard of or tried anything like that before, and frankly, it was amazing. Not only that, pretty easy to make.
Douglah Bourbon Chews < Here's a link to the cookie recipe SL referred to above.
Sorry, but the pics in both are dark, as my camera isn't all it could be. The cookies are really good, but in my mind the pear takes it for dessert. The double-nice thing about the pear, too, is that you can vary the amount of heat on any given pear - make one mild for someone who shouldn't be in the kitchen (
), or make it HOT for someone who should. You can vary the heat by either increasing or changing the pepper powder used, just make sure the pepper goes with chocolate. I only made one pear, but there was enough of the raspberry sauce for 2 or 3, and enough chocolate sauce for 4+.
Edit: In my mind, any red pepper goes well with chocolate - cayenne for mild, douglah or congo trinidad for hotter, for example. I personally don't care for fatalii and chocolate, but that's not to say other yellows wouldn't.