This year, during a wonderful trip to America, I learned how to make amazing pancakes for breakfast! More than the recipe, what I was missing was the technique… in fact, I was always trying to get rid of the lumps in the batter, but I discovered that they’re actually important for making the pancakes fluffy and super soft!

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.

Maybe a little late, but I’d like to share a delicious treat for Halloween: Halloween pumpkin pie—or as they say in America, pumpkin pie! So if you’re wondering what to do with the pumpkin flesh left over from carving a Jack-o’-lantern—that classic scary face made by carving out a pumpkin and lighting it with a candle for Halloween—you won’t want to miss this Halloween pumpkin cake! The recipe I used is Betty Crocker’s, which I modified by converting their measurements to a more readable format and, most importantly, by reducing the amount of sugar and condensed milk: they’re crazy! :D So here’s the shopping list for Halloween pumpkin pie!

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!

We couldn’t leave out the classic recipe par excellence: coffee tiramisu! I even managed to get my boyfriend—who doesn’t like coffee—to eat it. Unbelievable! If you’re not crazy about coffee either, why not try my two variations—strawberry (RECIPE HERE) and pineapple (LINK)!

With this heat, getting into the kitchen is quite a challenge, I know! I assure you, though, that once you’ve made them, let them cool, and tasted them, these goat cheese and white chocolate tartlets will be well worth the effort! It’s a very easy recipe to follow, but the results are guaranteed! Give it a try and let me know how they turn out!

Summer started just a few days ago—did you see that cool logo we made to celebrate? :D . My first summer recipe this year is **wild berry tartlets—**a truly mouthwatering dessert. I filled it this way because these were the ingredients I had on hand, but you can really get creative with the combinations! Have a great summer and enjoy your vacation, whether you’re having fun at the beach, in the mountains, or wherever you like!

This** beetroot and chocolate cake** is perfect for anyone who still has leftover chocolate from Easter—or just too much of it! Plus, we can take this opportunity to eat some beets—which, between you and me, I personally don’t really like on their own, let alone the kids! I got the idea for this cake while making the savory beet pie (click for the recipe!), which was created specifically to introduce even the youngest children to this vegetable, thanks to our collaboration with our friends in Rome: MANI - Culture for Children. If you don’t know yet, we’re three really fun guys who liven up the days and evenings of kids in Rome and the surrounding area with super fun events and parties! By the way: this week (Wednesday, to be exact) will feature the penultimate post before summer break—and this time’s color is GREEN! For more information, click here: June 14, 2017 - Eat Colorful, GREEN.

Forgive me, I lied to you: they are quick, but compared to traditional croissant recipes… since they’re yeast-risen, keep in mind that you’ll need about 3 hours for rising and 30–40 minutes for preparation! The advantage is that you can freeze them and eat them in the morning, maybe filled with jam, Nutella, or whatever else you like in croissants! ;) .

These yogurt and strawberry cups are a great **dessert **to make on the spot or keep in the fridge for a light meal or a hearty snack during these first warm days of mid-spring! It takes just a few minutes to prepare and requires very few ingredients. You can enjoy this dessert right away or store it in the fridge for future occasions! This recipe is part of the series we’re doing with MANI - Culture for Kids. As you can probably guess from the season and the fruit we’ve chosen, the color this time is RED! I can’t wait to see how much fun the kids will have making—and especially EATING—this recipe! <3