This is a recipe I have used for pancakes and ice cream.  Something different than your usual chocolate or maple syrups.  I did not let mine cool before I used it though :)  It is sweet, but very delicious!

From Marthastewart.com

• 10 MINS
• TOTAL TIME1 HOUR 30 MINS
• YIELDMakes 2 1/4 cups (enough for 9 cocktails)

INGREDIENTS

• 6 cups raspberries
• 3/4 cup sugar
• 1/2 cup water

DIRECTIONS

1. STEP 1

   Combine raspberries, sugar, and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until raspberries break down slightly and release some of their juice, about 6 minutes. Remove from heat; let stand for 15 minutes. Strain mixture through a fine sieve, pressing down on solids to extract as much liquid as possible. Refrigerate for at least 1 hour.

Here is a yummy recipe my hubby made for us the other night.  He doubled it since we had friends over, but it took WAY longer to cook than the recommended time.  Not sure if that was because we used frozen blueberries or not, but just a note to watch your time.  It was a good kind of coffee cake/streusel type.  The hint of ginger was different but I was the only one that noticed it.  It was a good change from the usual breakfast/dessert cakes.

Found on foodnetwork.com

Ingredients
For the cake:
Nonstick cooking spray
9 ounces cake flour, approximately 2 cups
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
2 ounces unsalted butter, room temperature
5 1/4 ounces sugar, approximately 3/4 cup
1 large egg
1/2 cup whole milk (we used coconut milk)
15 ounces fresh whole blueberries, approximately 3 cups
For the topping:
3 1/2 ounces sugar, approximately 1/2 cup
1 1/2 ounces cake flour, approximately 1/3 cup (we used regular white, non bleached flour)
1/2 teaspoon freshly ground nutmeg (I was out of nutmeg so used Cinnamon in place of this)
2 ounces unsalted butter, chilled and cubed


Directions
For the cake:

Preheat the oven to 375 degrees F.

Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.

In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.

In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.

For the topping:

In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.

This is my Grandma's recipe for homemade rolls.  My Mom makes these every year for Thanksgiving.  They are delicious and addicting!!

Mix together and let bubble 5 minutes or so:
2 Pkg yeast (a little under 2 Tbs.)
1/2 C. warm water

Melt together but make sure it is only luke warm when mixing anything else to it:
1 1/2 C. Milk
1/2 C. shortening (I used salted butter bc I never have shortening on hand)

Add to milk/shortening mixture above:
1/2 C. sugar
3 tsp. salt (If using salted butter in place of shortening, decrease your salt here but about 1/4 to 1/2 tsp)

Add 3 C. flour to above mixture and mix until cool enough to add 3 beaten eggs.
Add 1 C. flour and your yeast mixture.
Keep adding flour until you have a sticky dough.  DO NOT add too much flour.
Let raise until double with towel on top.

Roll out dough and use a cup to cut out circles.  Melt 1/2 stick of butter and dip the inside of the roll in the butter, and fold it on top of itself so you now have a half circle on your lightly greased cookie sheet.    You can put all the rolls next to each other and do not have to skip space.  Let raise with towel on top until double in size.

Cook at 350 for 8-10 minutes and golden brown on top.  Rub butter on top of rolls (optional).  Enjoy!!

Oh yum.  Chocolatey goodness.  And adding peanut butter?  You can't go wrong.  This was really easy  and quick.  As always, my comments are in pink.

From Cooking Light Magazine (I think?):
Serves 6

1/3 C. granulated sugar
2 Tbs cornstarch
2 Tbs Dutch process cocoa (I used Hersheys)
1 1/2 C 1% low-fat milk (I only had 2 %)
1/2 C light cream
2 oz. milk chocolate, finely chopped (I used Hersheys milk chocolate chips)
1/4 C creamy peanut butter (I didn't have peanuts to add to the top, or creamy PB, so I used crunchy Adams Natural Peanut Butter)
1 Tbs chopped unsalted, dry-roasted peanuts

- Combine sugar, cornstarch, and cocoa in a medium saucepan; stir with a whisk.
-Whisk in milk and cream.  Bring to a boil over medium - high heat.  Cook 1 minute or until thick and bubbly (mine was a couple of minutes before it was thick enough).
-Remove from heat.
-Add chocolate and peanut butter, stirring until smooth.
-Spoon about 1/3 C pudding into each of 6 bowls. ( My eyes were bigger than my stomach and I thought 1/3 C was too small.  I was wrong.  Serving this warm and adding a bit of whipped cream on top was REALLY rich.)
-Top each serving with 1/2 tsp peanuts. (I omitted this step and added a spoonful of whipped cream - not Cool Whip, but the real Whipping cream blended with a little sugar and vanilla until thick).

I ended up eating some of this after lunch today, after it sat in the fridge overnight.  It was very thick, but for some reason, it being cold, made it seem not so rich.  Delicious!