OK, I think I'm going to go with two recipes. And both of these can be made year round, in fact this first one is a good one for cold winters. And don't believe the serving size, it's 6 or 8 small servings. 4 good size servings.
Warm Chocolate Mud Cake:
Ingredients:
1 cup all purpose flour
2 tsp. baking powder
6 tbsp. butter (or oil...I use canola oil)
2 oz. semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (separated: 2/3 cup and 1/3 cup)
3 tbsp. plus 1/3 cup cocoa powder
1 tbsp. vanilla extract
1/4 tsp. salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream
Instructions:
1. Coat the inside of slow cooker with cooking spray. (Cake's cooking time and final appearance will vary depending on slow cooker size)
2. Whisk together flour and baking powder in medium bowl and set aside.
3. In large bowl, melt chocolate and butter in the microwave. (Double boiler could also be used.)
4. Whisk 2/3 cup sugar, 3 tbsp. cocoa, vanilla extract, salt, milk, and egg yolk into the melted chocolate. Add flour mixture and stir until thoroughly mixed.
5. Pour batter into slow cooker and spread evenly.
6. In medium bowl, whisk together 1/3 cup sugar, 1/3 cup brown sugar, the rest of the cocoa, and the hot water until sugar is dissolved.
7. Pour the mixture over the batter in the slow cooker. Cover and cook on HIGH for 1 to 2 hours, depending on the size of your slow cooker.
8. Even when done, cake will be very moist and floating on a layer of molten chocolate. You will know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake)
9. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls with whipped cream or ice cream. Makes 6 to 8 servings.
As I was copying the second recipe I realized that it features coffee, so I scrubbed that one. You can also make this year round because you can use frozen blueberries instead of fresh.
Blueberry Dumplings
Total: 50 min
Prep: 15 min
Cook: 35 min
Yield: 8 servings
Ingredients
1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving
Directions
Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.
In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.
to the TR, Dee! 
