Christmas is approaching, and desserts, chocolate, and cocoa are flowing like water. We’re here to “help” by adding fuel to the fire: marbled brownies are a great recipe to bring to pre-Christmas dinners if you’re tired of the usual panetùn or pandoro! The recipe serves 8–12 people and is very easy to follow.

Fall has definitely arrived—at least here in Milan—and I’ve decided to bid a final farewell to the nice weather with these chocolate and pear muffins! In fact, just from the cover photo, you can see that I actually made this recipe back in September. I was sure the bad weather was coming, but we were spared until early November—not bad, I must say! So here’s the recipe for chocolate and pear muffins.

To get ready for the cooler weather that’s bound to arrive sooner or later, today I’m sharing a recipe for coconut brownies. They’re perfect for any occasion, but don’t gobble them all up—they’re pretty filling! I often make these to bring to work for a break with coworkers, as a weekend treat, or for dinner parties. It’s very quick to prepare, takes about 30 minutes to bake, and a sprinkle of coconut flour is optional—plus, it’s impossible to mess this up! It’s one of those recipes to always keep on hand for last-minute guests and when you’re short on ideas: this classic is always there to save the day!

These** vegan oatmeal-chocolate cookies**, continuing with the vegan theme, are a reimagining of the** oatmeal-chocolate cookies (LINK).** Just like with the non-vegan recipe, I recommend using Quaker oats! This time, we’re using dark chocolate, which should be chopped into pieces that aren’t too small. Let’s get started!

Today I’d like to share a recipe I can’t live without: soft-centered cupcakes! They take just a few minutes to prepare and bake, and they really make a great impression!! I usually make them ahead of time and store them raw in the fridge until it’s time for dessert….with just 10 minutes of baking, you get a warm, creamy treat. You can make them with dark or milk chocolate, depending on your personal preference. I prefer them with milk and serve them with strawberry purée or a scoop of fiordilatte or vanilla ice cream…and you, how do you like them?