Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee – with brandy, Spanish coffee – with sherry, or Jamaican coffee – with dark rum.

Ingredients (for 2 drinks)
300ml of strong, hot coffee
40ml of Jameson Irish Whiskey
150ml of 30% sweet cream
4 teaspoons of coarse brown sugar
1 teaspoon of caster sugar
4 drops of vanilla essence

Today I would like to share with you the recipe for a dessert which was made with internet inspiration and the combination of two other recipes: carrot cake and pumpkin muffins with fruit stew. These muffins were an immediate hit at my Halloween party last year. I had to use baked and blended pumpkin for them. This time I used raw, grated pumpkin. I prepare carrot cake in exactly the same way. One of the ingredients in both desserts is cinnamon. It gives baked goods a slight taste of gingerbread. Thanks to the juicy vegetables, the muffins are moist and yummy even the next day.

Ingredients (for 24 muffins)
210g of grated pumpkin
2 eggs
200g of flour
180ml of oil
180ml of milk
130g of brown sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon
100g of chopped dark chocolate
150g of white chocolate

Yesterday, for the first time this autumn I put a warmer coat on. For me the first cold days are difficult. When the temperature outside comes down to 5C, I think that it couldn't be colder. Then we get used to it. In the spring, when the temperature is over 5C we want to take our flimsy clothes out of the drawer. When it is so bitterly cold outside we gladly reach for something sweet.

Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

Ingredients (8 cookies)
1 pack of chilled French pastry
1 big pear
1 flat teaspoon of cinnamon
1 teaspoon of fresh grated ginger
2 tablespoons of brown sugar
1 teaspoon of vanilla sugar
2 tablespoons of milk

There are some products which are housewives' allies. In my opinion, courgette, French pastry, beetroots and cheese belong to this group. I always have them in my fridge, because they allow me to prepare any dish in a crisis situation. Today they were joined by the pumpkin. Usually, I use pumpkin to make crumpets, salads or soups. Today I would like to share with you the recipe for a sweet version of a dish with pumpkin. I made it by following Jamie Oliver's recipe.

So, I invite you to a good, because it is sweet, beginning of the autumn, with the pumpkin – the queen of the autumn vegetables – in the lead role. This shortbread tart with a creamy pumpkin stuffing has a beautiful autumnal colour and a slight taste of caramel. It should really be a decoration for the Sunday table and is an interesting proposal for a Halloween party.

Ingredients (25cm cake tin)
dough
200g of flour
35g of caster sugar
100g of butter
1 egg
1 tablespoon of milk
pumpkin stuffing
400g of peeled pumpkin

The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

Ingredients (25cm cake tin):
200g of flour
150g of butter
3 tablespoons of cocoa
120g of brown sugar
15ml of almond milk
100g of dark chocolate
1 egg
1 teaspoon of baking powder
plums