Like hot chocolate, but want to spice it up a bit? Here's a hot chocolate with a difference! If in Europe, I'd recommend using After Eight or Fazer mints, one per glass - or any other dark chocolate with mint crème filling.
I've been looking for a white chocolate and raspberry cookie recipe for ages... This hits the sweet spot. These are soft and fudgy white brownies, dotted with red raspberries. They can be made up to 3 days ahead and stored in an airtight container at room temperature.
This are the cookies I make for my weightlifting husband. They are very low in fat and full of protein - but although they are tasty enough you wouldn't really want to eat them for fun, they are more like protein bars in a cookie format.
This recipe is from Easy Entertaining with Michael Chiarello on Food Network. You may make this ahead and reheat. Make sure to either whisk it or blend it in a blender to make it light and foamy before serving.
Here's chocolate cake with a difference! This isn't a dare - jalapenos work absolutely beautifully with chocolate... And it's not as far fetched as you might think as Mayas used chili with cocoa thousands of years ago. (The amount of baking soda/powder has been changed to 2 based on the reviews.)
This is raw fish, marinated in spices. For me this would be served especially at Christmas, but it's so nice there's no reason why not to eat it any time. Traditionally you do this with a whole salmon, but that's not always practical!