Serious Eats - seriouseats.com

Here are a couple to try:

Lazy Gal's Blueberry Crostata

1 sheet of puff pastry, thawed
2 pints of blueberries
1/3 cup sugar
1/4 cup flour
1 teaspoon cinnamon
milk
raw or sprinkling sugar
vanilla ice cream

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Unfold the pastry and roll out to about a 12 inch x 12 inch square. Place on parchment lined baking sheet. In a large bowl, combine blueberries with sugar, flour and cinnamon. Mound berry mixture in center of the pastry. Fold edges over of pastry over berries, pleating to make a circle. Brush with milk and sprinkle with sugar.

Bake for about 20 minutes, or until crust is golden and the berries begin to release their juice. Let cool for 5 - 10 minutes. Serve with vanilla ice cream.

Easy Chocolate Mousse

I always double this recipe. Serve in mini phyllo tarts or chocolate cups purchased at grocery store.

1 teaspoon gelatin powder, unsweetened
1 tablespoon cold water
2 tablespoons hot water
1/2 cup sugar
1/4 cup unsweetened cocoa powder, Penzey's Natural Process Cocoa
1 cup heavy cream, chilled
1 teaspoon vanilla extract, or other flavoring

In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add hot water; whisk until gelatin is completely dissolved and mixture is clear. Cool slightly.

Stir together sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.

Refrigerate about 30 minutes before serving.

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I love soups in my refrigerator!!