I don't know who came up with the idea that Fat Thursday should be celebrated on Thursday. If for example it were on Saturday, we could prepare something in the kitchen and share the sweet goodies with the family. Unfortunately, this year Fat Thursday will again be on Thursday .

Though I have my favourite cake shop, where every year I buy jam doughnuts with a huuuuuge amount of candied peel, this year I'm going to prepare some swift cheese doughnuts. They are best just after frying, crunchy outside and soft inside, quickly sprinkled with lemon icing or caster sugar. I recommend them not only on Fat Thursday. They are excellent for afternoon tea at the weekend.

Ingredients (15 mini doughnuts)
300g of flour
350g of minced cottage cheese
3 tablespoons of caster sugar
1 teaspoon of vanilla essence
1 teaspoon of baking powder
a pinch of salt
oil for frying
caster sugar icing for decoration

Do you remember the cartoon "Pooh's Heffalump Movie"? I and my children (in this order) like it very much. To this day, when I'm having an off day, I turn this movie on to lift my mood.

Today, I and my daughter prepared some yummy, crunchy oat-caramel cookies with chocolate. They were excellent with a cup of hot milk, so we both thought that they should be called "Rumpledoodles", which was the name of the cookies which the Heffalump's mum gave her son. Make "Rumpledoodles" with a loved one in your home. A warm, sweet, family atmosphere is guaranteed.

The original recipe comes from www.brunetkawkuchni.com.

Ingredients (45 cookies):
175g of butter
220g of rolled oats
150g of brown sugar
75g of fudge
1 egg
110g of flour
1 teaspoon of baking powder
Half a teaspoon of vanilla essence
a pinch of salt
100g of dark chocolate

Before Christmas I definitely maxed out on the amount of gingerbread cookies. They were excellent – both the colourful ones with chocolate and the fluffy ones with lemon icing. Unfortunately, their amount exceeded the capability even of my children. The fluffy gingerbread cookies were a bit stale and not so appetizing. It was a pity to throw them away and pointless to force ourselves to eat them.

A few days after Christmas I prepared a dessert with chia seeds and crushed gingerbread cookies. I put some small, juicy pieces of pomegranate on top of the fabulous dessert. It was yummy and colourful, and I didn't throw anything away.

Ingredients (for 4 people)
4 tablespoons of chia seeds
400ml of coconut milk
100ml of almond milk
3 tablespoons of light honey
half a teaspoon of vanilla essence
200g of gingerbread cookies with icing
1 pomegranate

Although the date has just changed and the amazing night of fun has passed, we can always find an opportunity to make something yummy and beautiful. If it is an equally simple dish – even better for us.

This dessert taught me submissiveness and patience. It is easy to prepare, but all the time it got on my nerves. It turned out that I didn't have some of the ingredients, even though I could have sworn I did have them, and I don't want to tell you how often I had to clean my kitchen. I didn't give up and prepared the dessert. We all found it yummy. For me this excellent taste was the taste of ... patience. A few times I had a half mind to bin everything and go to a bakery.

Ingredients (cake tin with recess):
250ml of 30% sweet cream
500g of mascarpone cheese
2 teaspoons of caster sugar
150g of white chocolate
200g of dark chocolate drops
fruity icing
300g of cherries without stones
3 tangerines
2 tablespoons of brown sugar
1 teaspoon of gelatine
chocolate icing
150g of dark chocolate
100ml of 30% sweet cream
small pieces of pomegranate

Both children and adults like muffins. They are excellent as a dessert or as a sweet snack during a party. You can add fruit, chocolate, crème, nuts – everything you have on hand. December is a time for cinnamon, cloves and anise, so I recommend adding a bit of spice to the muffins. You will make a quick dessert that smells of home and is reminiscent of the magic of Christmas and family atmosphere.

I prepared my muffins in silicon pastry cases. I decorated the muffins with lemon crème and pieces of pomegranate. Thanks to this, my dessert was refreshing and light, and the pomegranate balanced the chocolaty sweetness of the muffins.

Ingredients (12 muffins)
muffins
300g of flour
2 tablespoons of cocoa
1 tablespoon of spices
1 tablespoon of cinnamon
150g of butter
170ml of milk
160g of brown sugar
2 eggs
2 flat teaspoons of baking powder
½ teaspoon of baking soda
1 teaspoon of vanilla essence