The first week of the school year is over. After two months in which the children did nothing, it was the most difficult time of the year. In a while, when the children get used to schoolwork, it should be easier.

In order to sweeten this difficult time, today I prepared some very chocolaty wholemeal muffins. They were dark, with a thick, glossy frosting, and the juicy raspberries looked fabulous, smelled irresistible and tasted even better. They were the best fresh – still hot with melted chocolate inside. In any case, you should try them for yourselves.

Ingredients (10 muffins)
dough
150g of wholemeal flour
3 tablespoons of cocoa
3 tablespoons of oil
130g of brown sugar
140ml of milk
1 egg
1 teaspoon of baking powder
10 pieces of dark chocolate
frosting
50ml of milk
50g of butter
100g of dark chocolate
raspberries

Do you like Piña colada? This sweet Caribbean fruit drink is made with coconut cream, pineapple juice and rum. It is served with ice, pineapple pieces and lemon slices. Coconut and pineapple are an excellent couple not only in drinks. They are also great together in cakes and salads.

Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

Ingredients (for 4 people)
fruit mousse
1 pineapple
300ml of coconut milk

1 banana
150ml of orange juice
2 tablespoons of desiccated coconut

50g of butter
1 tablespoon of caster sugar
4 tablespoons of desiccated coconut
4 slices of orange
fruit

This year's summer is one of extremes. If it is hot, the grass looks like a desert after a few days; if it rains, there is a cloudburst and immediate flooding. I look back fondly at normal Polish summers when the temperature didn't exceed 25C and the rain was only rain.

Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one 

Ingredients:
dough
200g of flour
150g of butter
75g of sugar
1 egg
1 egg yolk
1 teaspoon of baking powder
fruit:
1kg of apricot
4 peaches
2 packets of powdered vanilla blancmange
4 tablespoons of brown sugar

Today I would like to share with you a dessert fit for a king. It needs a bit of work, but it is easy, and so tasty that you won't regret the time you spent on it. I have already made chocolate whip with aquafaba. Today I added a bit of whisked sweet cream, due to which it is more creamy but it isn't suitable for vegetarians.

You may use any fruit. In my opinion, bilberries, blueberries or raspberries are best. Cherries would also be excellent, but you may use your favourite fruit.

Ingredients:
Crumble topping
50g of butter
50g of flour
50g of sugar
1 tablespoon of sesame seeds
whip
200ml of aquafaba (from one tin of chickpeas)
150g of white chocolate
150ml of 30% sweet cream
30g of caster sugar
other ingredients:
fruit
caster sugar

There is a big age difference between me and my siblings. When I was out with my friends, my sister was still in a pushchair biting on a small rubber duck. I remember one summer when my mum prepared homemade kissel with seasonal fruit for my sister. Even though I thought I was an adult, I asked if I could have some too.

Recently, my son reminded me about this simple and very tasty dessert. Taking advantage of the currant season, I decided to include some in the dish and return to my childhood. You can eat kissel hot or cold. I like putting a bit of sweet vanilla fromage frais on it, but it is excellent without anything added.

Ingredients (for 4 people)
0.5kg of mixed redcurrants and blackcurrants
6-7 tablespoons of brown sugar
350ml of water
3 tablespoons of potato flour
4 tablespoons of vanilla fromage frais