On hot summer days turning on the oven should be forbidden. Baking ordinary, delicious muffins, which everyone loves, could even cause heat stroke. Sometimes, even on hot days we want to eat something sweet and chocolatey. An excellent solution in this situation is muffins in a mug, baked in the microwave. The preparation and baking last only 5 minutes. These cookies are great as a first dessert for children who are starting to learn how to cook. The only task you have to help them with is taking the mug out of the microwave. I used raspberries for my dessert, because I like the combination of dark chocolate and raspberries. In the autumn I will make muffins with plums.

Ingredients:
4 pieces of dark chocolate
3 tablespoons of flour
5 teaspoons of brown sugar
2 tablespoons of cocoa
20g of butter
30ml of milk
1/3 teaspoon of baking powder
raspberries

Recently, I concluded that I could get creative and make effective desserts and yummy cakes, and my children like apple-pie and home-made kissel anyway. It doesn't change my stance and I will experiment in the kitchen, but sometimes I go back to basics and make traditional home desserts. This time I prepared home-made kissel with apricots. My kissel was a bit sour and I softened the taste with some vanilla cream. The flavours complemented each other. My children ate the kissel in a flash. Just like the adults. The dessert was so yummy.

Ingredients:
6-8 big apricots
5 tablespoons of maple syrup
2-3 tablespoons of potato flour

Until now I have only prepared upside-down cake with pineapple. We really like it. Just after baking it has a sweet, crunchy caramel layer, and the next day it is deliciously wet from the pineapple juice. Too much leftover fruit, which I didn't want to throw away, meant that I took a risk and prepared an upside-down cake with gooseberries, currants and apricots.

The idea was great, the fruit was used up and the cake was really delicious. Acidulous fruit and sweet cake was a great combination. Upside-down is a nice idea, because there is no risk the juice from the delicious cake will result in a sad layer. In my home it wouldn't be wasted for sure, but I (like any other hostess I guess) don't like a sad layer surprise in the oven.

Ingredients (20cm cake tin)
150g of butter
150g of sugar
2 eggs
200g of flour
150ml of natural yoghurt
1.5 teaspoons of baking powder
a pinch of salt
1 teaspoon of vanilla essence
Fruit (gooseberries, apricots and currants) and 3 tablespoons of brown sugar for sprinkling in the cake tin

When it is hot outside, baking cakes and cookies should be forbidden. However, if it sizzles for a few days and I have to prepare a dessert, I think about cold cheesecake. I don't like big cold cheesecakes prepared in a cake tin. I prefer small cheesecakes prepared in a baking tin for muffins, which when decorated with fruit look like small jewels on a plate. They look more glamorous.

Today I prepared my small refreshing cheesecakes with bilberries and raspberries. They are a beautiful colour. You absolutely must add peppermint leaves to make small works of art.

Ingredients (for 6 cheesecakes.)
200g of mascarpone cheese
200g of raspberries
200g of bilberries
2 tablespoons of brown sugar
3 tablespoons of lemon juice
4 teaspoons of gelatine
60g of oat cookies
2 tablespoons of butter

Do you remember the cake with the apple halves and vanilla fromage frais? I'm sure you do. This cake was very popular a few months ago and every housewife prepared it. Today I would like to share with you the recipe for a new approach to this easy and yummy dessert. Instead of apples I used peaches and raspberries. I prepared lemon icing and sprinkled the cake with chopped pistachios. We liked this new version of the cake. Prepare it in your own kitchen. Remember to use hard peaches, so they do not split apart while baking.

Ingredients (20×20cm cake tin)
dough
6 peaches
250g of flour
175g of butter
2 tablespoons of caster sugar
1 tablespoon of vanilla essence
1 teaspoon of baking powder
1 egg
100g of vanilla fromage frails
icing
4 tablespoons of lemon juice
8 tablespoons of caster sugar
2 fistfuls of chopped pistachios