A long time ago, I made a promise that I would prepare upside down cake with pineapple. The beautiful pineapple I bought reminded me of this. I almost didn't make the cake, because the pineapple was so sweet and yummy that I could barely restrain myself from eating it raw.

Upside down cake is amazing. Just after baking it smells strongly of caramel and pineapple, and it has a wonderful crunchy caramel layer on top. If you don't eat everything the first day, you will have a chance to taste the second version of this cake. It is very moist, with a strong pineapple taste and a hint of caramel, but the layer on top isn't so crunchy. On the second day we like this cake much more.

Ingredients (24-cm cake tin):
30g of butter
100g of brown sugar
1 pineapple
dough
100g of brown sugar
240g of flour
1 teaspoon of baking powder
½ teaspoon of baking soda
100g of butter
2 eggs
125ml of milk
1 teaspoon of vanilla essence
½ teaspoon of almond essence
a pinch of salt
3 tablespoons of almond flakes

A layered dessert gives you a lot of options. You may prepare a dish which is equally sweet and sour, soft and crunchy. And it looks very decorative, which is important because first of all we eat with our eyes. Depending on the season I add different fruit to these dishes.

Today I got a beautiful ripe persimmon. Persimmon is high in vitamin A, ascorbic acid and fibre. It is an excellent ingredient of meals in winter when our body needs vitamins. Today the crunchy ingredients of my dessert were cantuccini cookies. These Italian cookies have a strong almond taste and are extremely crunchy, because they are double baked. My children love them. If you don't have any cantuccini you can use any other cookies or muesli.

Ingredients (for 4 people)
8 cantuccini cookies
300g of natural yoghurt
1 teaspoon of caster sugar
1 teaspoon of vanilla sugar
2 persimmons
50ml of orange juice
pomegranate
4 tablespoons of almond flakes

New Year's Eve is an amazing time. Everybody should spend it the way they like. Some people will go to a buzzing party, and some will choose binge-watching films or an absorbing book. One thing unites all of these: yummy food. Everybody prepares something special and tasty to eat. After all, this day only comes once a year. The best dishes are the ones which don't need a lot of work. Many of us spend New Year's afternoon in different ways. The New Year's dishes should be bite-size. We pick them up on the fly between one dance and the next. And the ingredients – the less creamy the better. A "picturesque" blob of whipped cream or sauce on our evening dress isn't what merrymakers dream of.

That's why today I would like to share with you the recipe for sweet chocolate pralines with nut butter inside. They look amazing and are excellent. Both small and adult merrymakers love them. Prepare them the day before to let the chocolate congeal. You may use small paper muffin moulds or special silicon praline cases.

Ingredients (for 30 pralines)
400g of plain chocolate
10 teaspoons of nut butter
2 teaspoons of caster sugar
a pinch of salt
70g of white chocolate
colourful sugar decorations

The winter in the kitchen smells of gingerbread, nuts, chocolate and cranberries. Today I would like to share with you the recipe for a dessert which excellently combines these ingredients. It is a great idea for dessert after Christmas dinner, but you may prepare it whenever you like. This dessert could be a way to use up the gingerbread cookies after Christmas when everybody has got bored with them. In my family it isn't possible. I have to hide our gingerbread cookies to have a few left for Christmas.

I prepare coconut-vanilla tapioca, white like the snow, for this dessert. But if you like, you can prepare chocolate tapioca or add some cinnamon when cooking.

Ingredients:
60g of tapioca
400ml of coconut milk
200ml of milk
2 teaspoons of sugar
1 teaspoon of vanilla essence
a couple of gingerbread cookies
a couple of walnuts

The autumn has its rights. One of them is the title to richer food. You can't trick the autumn appetite with a slice of watermelon or a bowl of strawberries. We have to wait for these fresh treasures for a long time. Now, like small bears, for a little while we can feast with impunity on less dietetic sweetmeats.

Today I would like to share with you the recipe for cinnamon chocolate muffins with a plum surprise inside. If you decorate them with chocolate icing and a piece of plum, nobody can resist them. If you would like to keep them to yourself, you need to conceal the muffins, but the aroma will probably give away your secret.

Ingredients (12 muffins)
300g of flour
3 tablespoons of cocoa
150g of butter
1 banana
170ml of milk
160g of brown sugar
2 teaspoons of baking powder
½ teaspoon of baking soda
1 teaspoon of cinnamon
1 teaspoon of vanilla essence
6 plums