I think that April and the beginning of Mai have surprised us all with the beautiful sunny weather. If not for the calendar in my kitchen and the small green leaves on the trees, you could think that it is June, and you should pack your holiday baggage. The first colourful flowers are so beautiful that I decided to make my table suit the weather and prepared a sunny colourful dessert: mini mango cheesecakes with pomegranate and blueberries. They don't need baking and are light and refreshing and excellent for a sunny spring afternoon.

Ingredients (6 mini cheesecakes)
1 big ripe mango
4 teaspoons of gelatine
250g of mascarpone cheese
100g of oat cookies without sugar
50g of butter
2 tablespoons of maple syrup

Last weekend my children placed an order for cake. It had to be baked and chocolatey with cream and fruit. Additionally, the cake should be quick to prepare, because when young people want something sweet, they want it right away and not after dinner the next day. From this idea (and with the ingredients I had in my kitchen) I made shortbread chocolate cake with blancmange, apples and blueberries. The cake was accepted and eaten very fast. An unmistakable asset of this cake was the caster sugar and the blackcurrant sorbet, which perfectly suited the cake.

I managed to save a few pieces of the cake from the hungry gourmands, and this beautiful cake was excellent with hot coffee on a warm spring afternoon.

Ingredients (28×24cm cake tin)
dough
0.5 kg of flour
1 teaspoon of baking powder
200g of sugar
200g of butter
1 egg
3 tablespoons of cream
2 tablespoons of cocoa
blancmange
2 packets of powdered blancmange
0.75 ml of milk
3 tablespoons of sugar

Sometimes my children ask me for budino for afternoon tea. They like chocolate budino with chocolate glaze. I prefer vanilla with raspberry sauce. Today I also prepared budino, but this time it was a base for a layered dessert with fruit and nuts. That way the budino changed from a pre-school snack into quite a smart dessert. I mixed the sweet chocolate layer with light chia budino, pomegranate and salty, crunchy pistachios. A surprising combination? Maybe, but it was excellent.

Ingredients (for 4 people)
500ml of milk
2 tablespoons of sugar
1 teaspoon of butter
1.5 tablespoons of potato flour
1.5 tablespoons of wheat flour
1 teaspoon of vanilla essence
2 teaspoons of chia seeds
100g of dark chocolate
pomegranate
chopped pistachios (leave a few nice ones for decoration)

Could somebody who loves chocolate not like brownies? I think it isn't possible. The first recipes for brownies appeared at the beginning of the twentieth century. These very chocolatey American cakes, sometimes with nuts, are here to stay in Polish kitchens. My children love them. The best is hot and oven-fresh with ice cream. I don't blame them. I like them too.

The perfect brownie should be mega-chocolatey, sweet, have a crunchy piecrust and a moist heart. My recent brownie was just like that. I made it by following the recipe from http://www.jadlonomia.com.

Ingredients (20×20 cake tin)
200g of dark chocolate
180-200ml of coconut oil
2 espressos
aquafaba from one tin of chickpeas
125g of brown sugar
1 teaspoon of vanilla essence
150g of flour
a pinch of salt
half a teaspoon of baking powder
a fistful of cashew nuts
8 pieces of dark chocolate

According to bounty bar advertisements, bounties offer the taste of paradise. I agree completely, and if you also follow this recipe you will have a snack you can eat without any compunctions. I tell you that we fell in love with this coconut goody, and for sure I'm going to prepare them often.

I found the recipe at www.ofeminin.pl. I used honey rather than maple syrup, and my children chose the shape. I made yummy coconut balls covered with dark chocolate. The stripes with white chocolate aren't necessary, but they look beautiful.

Ingredients:
300g of desiccated coconut
1 tin of coconut milk
3 tablespoons of maple syrup
1 tablespoon of coconut oil
250g of dark chocolate
50g of white chocolate