Random Pics.... Merry Xmas....

Oh, Xmas is over and now is counting down to New Year. 3 days left before Year 2007 ends and will never come back. Sometimes I feel sad whenever Christmas pass by as I will have to wait for another year to get the Christmas athmosphere, feelings and excitement. *sigh* Anyway, I shouldn't be feeling this way.

Here are some pictures of my mini Christmas Tree and some Christmas Dessert which I prepared for Doink. AS for the Christmas Dinner, just wait for me to blog about it next.

I bought this Christmas Tree 2 years ago and display it in my room. Hehe... And I also bought lights to make it look pretty and bright. Gosh, it's beautiful when I turn it on at night when I'm about to sleep.

My mini Christmas Tree

I placed a reindeer on my Christmas Tree as decor and the reindeer looks kinda lonely there. Hehe...

My cute little reindeer on the Xmas Tree

I wrapped some mini pressie to put under the Christmas Tree. Hehe... There aren't anything inside there. Anyway, I put Doink's pressie under the mini tree too to give it to him few days before Christmas as we weren't around Malaysia then.

Mini Pressie under my trees for display only *grin*

Here is a handmade Christmas card I made for Doink. I used to make a lot of cards for him every year when we first dated. However, as time goes on I ran out of ideas and in the end, I don't make cards that often. This year, decided to make a better card for him. Hmm, doesn't look that pretty. Well, will improve on my card decoration.

A Xmas Card for Doink handmade by Cutie

What did I give Doink? Haha... That's something for you to find out.

As for Dessert, here is the baked alaska with santa on top. Burned beautifully on top even though I don't have a blowtorch. Haha... I will have my way to burn my beautiful alaska. *laugh* My Christmas wish didn't come true which is to get someone to give me a blowtorch. *grin* Anyway, it's not really neccessary to have the blowtorch. I can just do it my way. Being me so rebellious in the kitchen, I can come up with some funny ideas to do things. *giggle*

Baked Alaska

After sprinkling some icing sugar, the baked alaska looks beautiful. Like Santa in snow. Darn, I forgot to put my reindeer there too. Hehe... I remembered my friend once told me back in UK that snows makes everything beautiful. Even a pile of rubbish will look beautiful when it's covered with snow. *lol*

Ta dah- Snowman covered with snow.

Here is another experiment dessert I made. It's Puff Pastry served with Peachy Custard.

Puff Pastry with Peachy Custard

I just bake the puff pastry and prepare the custardy sauce. I make it creamier a bit. Chop up some peaches and place it on top of the puff pastry and then pour the custard sauce over it. Sprinkle icing sugar. Simple to prepare and the taste is absolutely good. However, Doink and I prefer the Banana Crepe. Hehe...

I know it's a bit late to wish everyone a Merry Christmas now. Hehe... But who cares- Cutie, Doink, Teddys and Colonel Sanders are here wishing everyone a Happy Christmas and a Happy New Year. Hope everyone will have a great celebration. Hugz....

My cute teddies and even Colonel Sanders is in Xmas mood. *lol*

Sweet Tooth...

5 days to Christmas!!! Wooohoo!!! I just love Christmas and it's really beautiful to see all the Malls decorated with beautiful lights and Christmas Trees. Hehe... I feel like I'm in Wonderland whenever I'm at those places with Doink. Would like to wish everyone a Happy Christmas!!!

Alright, back to my kitchen experiment. I bought some bananas the other day as I thought of making some really good dessert for Doink. However before I go into the dessert, I have to let you know one of the simplest way to make a nutritious and delicious drink - banana milkshake. A great way to start your day.

First you need these 3 simplest ingredients: - 250ml milk, 1 banana and 1 tsp nutmeg (optional)

3 simple ingredients

Just blend all together and ta dah - Your yummy and full of goodness banana milkshake. Nutmeg add more taste to it and try it and I'm sure you will find that it taste nicer. If somehow you feel that it isn't sweet enough, you can add some sugar in it but I don't think it's necessary to do so.

Banana milkshake top with nutmeg

Now here comes the dessert.

It's banana crepe. I intentionally made extra slices of crepe when I was preparing the mille crepe so that I can prepare this yummy dessert for Doink to savour.

First I have to prepare the sauce. The sauce is very easy to prepare. Just boil milk, sugar till it thickens and then cut the bananas into slices and put it in the sauce when it's about done. Sprinkle some nutmeg in it, give it a stir and there you have your sauce. If you want to make it a little more sinful, add cream instead of milk.

Now get the ice cream and scoop into your crepe and wrap the ice cream. Drizzle the hot banana caramel sauce over it. Dust it with icing sugar and it's ready to be served. If you have some strawberries, put some on top of the crepe. *drool*

You have to serve this immediately as the hot sauce will kinda melt the ice cream. But it's all yummy... Taste really good. It's really easy to make and it takes you less than 5 minutes to prepare if you have your crepes ready stocked up in your fridge and this will definitely bring a smile to everyone who savour this especially to all the banana lovers.

Doink wasn't satisfied with one and he had 2 that particular night after dinner. And the next day he was asking for more. I guess I have to make more crepe to stock up in my freezer so that I can make more yummy crepe dessert for him.

Yummy Thin Crepes...

The first time in my life I actually tried Mille Crepe was when Jason bought it for me from Melaka. Doink and I fell in love with it. We just find the taste so amazing. After the first bite, you just want more.... However, I don't get to have it often as Jason doesn't come to KL often and what more that the Melaka Mille Crepe doesn't taste as good as it used to be as one the partners has left the restaurant.

And this is one of the menu that Doink has been requesting me to make but all this while I felt that it was tough to layer so many thin crepes and what more, I wasn't sure how to do it. So I went online to find recipes of it and to my surprise, I can barely find any recipes in making mille crepe. However, I decided to give it a try.

Making the crepes are pretty simple. However, for the first time making it, the batter was kinda thick so the end results was my crepe wasn't as thin as it was suppose to be. I stood by the stove, making each and every crepe one at a time patiently. I had fun making it that's for sure. Felt like a little kid playing masak-masak. Hehe... I sort of treat cooking at times like masak-masak, and when I do that, I will tend to enjoy my creation better.

Crepes

Of course I also have to prepare the custard sauce. It wasn't that tough to make but to make the thickness was a mess for me. I wasn't sure how thick it has to be and I was doing a rough estimation again. And ended up the custard was too liquidy. And I was frus. You will find out why later.

Custard Sauce before adding cream

Than it's time for assembling. Assembling was easy and definitely fun. However, due to the sauce being to liquidy, it was flowing through the sides of the crepes. Sigh... I got it done and just chuck it into the fridge. 5 mins later Jason called me up saying he is at the coffee shop waiting for me outside near my place. As I promised him that I will let him try my mille crepe, I didn't bother about letting the mille crepe to be fridge and took it out to let him try. By the time I brought it to him, it was sorta melting. Learned my 2nd lesson, not to let someone try your mille crepe which you just have finished assembling. *Banging Head* It was kinda discouraging when I pass it to him and I really felt like giving up and never make mille crepe unless some professional fella will come and teach me.

I told Doink that the mille crepe wasn't that good. But the next day when the mille crepe was cold enough that the creme didn't melt, it actually taste kinda good. And my confidence level came back.

So I decided to make my 2nd mille crepe the next day to prove myself that I can make one. This time I learned all my lesson and I made the batter thinner and ensure the custard is thicker. I fridge my custard before layering on the crepe. When all these are done, I fridge my mille crepe overnight. And the next day, that's the sort of mille crepe I was looking for. I made it. *jumping up and down happily* It wasn't as good as the Melaka one, but good enough to satisfy my taste buds. And I rather buy the ingredients and make one cake rather than paying RM9 for a slice of cake. Hehe....

Below are the end results of my mille crepe. The first one is actually my first experimentation. *shake head*

Custard flowing off my crepe

Here is my next experimentation.

A better mille crepe

I'm not saying mine is the best but at least it's a start from somewhere. There is still lots of improvements definitely. If I compare mine with Melaka mille crepe, it is still a long way to go but at least I sorta get the taste right. Just wanna say that don't let people's words to discourage you in anyway. Keep trying and believe in yourself. Hope you all have a beautiful week ahead. *hugz*

Beautiful Sweet Dessert

Doink has sort of been requesting me to prepare this sinful dessert for him for quite a while but I hesitated and instead I told him to bring me to Cameron Highlands to get the freshest strawberries and I will make for him. *cheeky me* However, I saw that Tesco was selling strawberries at kinda cheap price and they look kinda fresh, so decided to surprise him on Friday night. *smile* Well, can you guess what he requested?

He fell in love with the dessert when he saw it in Carol's Blog. To be honest, Carol prepares lots of beautiful desserts and I have learned a lot from her blog. It's actually Strawberry Pavlova. *oooooohhhhhh*

In the 1930's an Australian chef, Herbert Sachse, invented this dessert when a soft meringue cake was requested for an afternoon tea at the hotel where he worked. This meringue cake, with its unusual soft sweet marshmallow center and crisp crust is produced by folding a little vinegar and cornstarch (cornflour) into the stiffly beaten egg whites and sugar. Once the Pavlova has been baked and cooled, softly whipped cream and fresh fruits (kiwi, raspberries, strawberries, passion fruit) are mounded in the center of the cake.


Fresh Strawberries - Oooh... beautiful colour

Initially I didn't have confidence in making this dessert as I never try making a meringue and I was afraid that I might fail. Anyway, to my surprise I did it and I have to say that I'm very proud of myself. The only mistake that I learn from making this pavlova is that the next time I have to make sure the edges of the meringue are slightly higher than the centre. I want a slight well in the centre of the meringue to place the whipped cream, custard and strawberries so that it doesn't flow over the meringue like mine. *shake head*


Sweet yummy custard

Most pavlova recipe that I find online does not have added custard on it. But Carol gave me the idea of adding custard in between meringue and whipped cream. That's actually a brilliant idea and it somehow provide much more richer taste in it. I think if it's served with just whipped cream, it may get a bit sickening after a while. That's my opinion. Well, you can always opt to just put whipped cream. *grin*

Please do try and prepare this dessert. I'm sure you will make everyone very happy when you serve this yummy, sinful, pretty dessert. Hehe... Even to treat yourself with this gorgeous desseet, is just heaven.



To prepare the meringue
2 egg whites
3/4 cup caster sugar (reduce it if it's too sweet for your liking)
1/4 tsp cream of tartar or 2 tsp white vinegar
2tsp cornflour
1/2 tsp baking powder
1/2 tsp vanila essence

1. Preheat oven to 130 degrees celcius. Line a baking sheet with parchment paper.
2. In the bowl of your electric mixer which is free of grease and water, with the whisk attachment, beat the egg whites with cream of tartar on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks.
3. Sprinkle the vinegar and cornstarch over the top of the meringue and fold in.
4. Gently spread the meringue on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off and let the meringue cool completely in the oven.

To prepare Custard (optional)
I used instant custard adjusting the recipe of my own to get a rich taste of the custardy flavour.

Whipped Cream Topping
200ml whipped cream - whipped it if it's in liquid form

Strawberries - 250gm

Top the meringue with custard, then with the whipped cream and decorate it with strawberries. Sprinkly some icing sugar over the top. It's ready to be served. *drool*



Tadah - simple, yummy dessert. Doink was really enjoying it a lot and he actually told me that he never had such yummy dessert before and this is probably the best dessert he ever had in his life. It really made his day. I told him that I might make it an effort to prepare this gorgeous dessert once every 2 months. Hopefully that's not too often at all. But I do enjoy making it and I enjoy just munching the meringue by itself. However, I think I might need to reduce the amount of sugar added. Never mind, I will prepare this again and make sure that I make it nicer and prettier next round.



Hope everyone had a lovely weekend and do have a great week ahead. As for me, I'm just waiting to cook Xmas Dinner soon. *jumping up and down excitedly* But I have a problem here, I don't know what dessert to prepare. *banging head* Gonna go bury my head in the recipe books to find out what to prepare.

Cupcakes Again...

It's cupcakes again. I know I have been blogging quite often on cupcakes but promise won't be blogging about it anytime soon again afer this one. So don't worry. Hehe...

This is another experiment batch of cupcakes which I made few weeks back. It's mango cupcakes. I did not use any essence for these lovely cupcakes but instead I used mango puree.


Looks like 'mah lai koh' (chinese kueh)

The cupcakes were beautifully baked and it was soft and fluffy inside. I did not expect it to turn out so good. It was all good even on its own. Great for breakfast or snack. Yummy!!!


Soft and fluffy

You can use the same recipe from the orange cupcakes but instead of putting oranges in it, you put about 1/3 cup of mango puree or you can choose to put 1 fresh mango which are chopped into pieces.

I made the cupcakes a little more interesting (also means more sinful *giggle*) I added jam and cream cheese to the cupcakes.

Stuffing it with strawberry jam

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Once the cupcakes are baked and cooled, dig a hole in the middle of the cupcakes and carefully scoop the blueberry jam and strawberry jam into your cupcakes. Than top it with beautiful tasty cream cheese. It's ready to be served. *drool*

More cupcakes!!!

Oooh, now I feel like making another batch of these beautiful cupcakes. Hehe.... Enjoy looking at the pictures (only) *evil*!!!

Orangey Cupcakes

Oranges.... A fruit which I love to peel and eaten fresh. It's so refreshing and tasty provided the orange that I'm consuming is not sourish. Hehe... Otherwise it will be something good to keep me awake while I'm doing work. *lol*

Anyway, I spotted that there are some oranges in my fridge and decided to make something out of it. So here is the orange cupcakes which I was experimenting on during one of the weekends when Doink was playing sports. It's kinda simple to make.


Fresh from the oven

Here is the recipe if you would like to try them out.

250g butter

200g sugar

4 eggs

250g self raising flour (sifted)

1tsp baking powder

1 large orange peeled and chopped (you can opt to put 5tbsp orange concentrated as well)

Preheat oven to 160 degrees celcius.
In a bowl, cream butter and sugar till light and fluffy. Add in eggs one at a time, beating well after each addition.
Fold in the flour, baking powder and the orange juice as well. Mix them until well combined and smooth.
Spoon into cupcake cases. Bake for approximately 10 minutes (for small cupcakes) and 15 minutes (medium size supcakes) or until golden on top.

200g cream cheese

180g icing sugar

2tbsp orange juice (add more if you want more orange flavour in it)

To make the topping, beat the cream cheese, icing sugar and orange juice until you reach the consistency that is soft and spreadable. Add colourings to make the colour of your choice.


Mini cupcakes

The taste of these orange cupcakes are refreshing and light. It's good for some people who likes to savour light cupcakes. Something meant for health consious people. However, I decorated it with orange flavoured cream cheese. Guess these cupcakes are no longer healthy. *laughs*


Double hearts - Doink and Cutie

Doink like the taste of it. At least it's something different compared to the usual chocolate muffins or cupcakes that I usually make for him to snack in the office. But then he is still a naughty cheeky Doink *giggle* who still likes sinful food. The more sinful it is, the more he loves it. So this kinda cupcakes he only enjoys savouring it once in a while and not often.


Have a cuppacake

Comfort Food - Chocolate!!!

It's been a while since I last blog about dessert food. Here I am gonna blog about my chocolate cake. Chocolate is lovely and I think most people love chocolate and it's something one can consume anytime. I love baking chocolate cake and I find they are various recipes available in baking a good chocolate cake. And moreover, there are a lot of shops selling some thick rich chocolate cake which I tend to get sick after few mouthfuls. Don't get me wrong, the cakes selling out there are good but it's just that at times I search for something lighter, something that won't kill my appetite after consuming it.

This version of chocolate cake is slightly different as it's lighter. I wanted to make this cake something that whenever someone consume it, they won't get sick after 2-3 pieces.

Freshly baked Chocolate Cake

This cake is baked beautifully. Before pouring the sauce, use a toothpick or a strand of uncooked spaghetti and poke mini holes in your cake. This is to allow the chocolate sauce to flow inside your cake so that when you consume your cake, it is not dry as the chocolate sauce is coated in between it as well.

Chocolate Cake with Syrup and Icing Sugar

Pour the chocolate sauce in it. Then sprinkle it with icing sugar. This is ready to be served. Best served while it's warm. You can serve it with ice cream too.

You will be the first to be executed!!!

Here is the recipe for you if you want to try.

Chocolate Cake Recipe

Ingredients

2 cup flour

1 1/2 cup sugar

1 cup vegetable oil

1/2 tsp salt
2 eggs

1 tsp baking powder

1 tsp baking soda

1 tsp vanila essence

1 cup boiling water

1/2 cup cocoa

1/2 cup milk

Preheat at 180 degrees celcius. Combine dry ingredients and sieve. Than combine wet ingredients (besides water). Slowly mix it.

After that add water slowly and gradually mix it.

Pour it into a pan and bake about 30 minutes.

To test if the cake is cook, prick it with a toothpick at the centre of the cake and see if it comes out clean.

Chocolate Syrup

1/2 cup boiling water

1/2 cup sugar

1 tsp cocoa

Mix all together until you get the right consistency. Test if the sweetness is suitable for your own taste. It varies for each individual.

Pour over the cake. Before pouring the sauce over it, don't forget to prick holes in the cake with a toothpick or an uncooked strand of spaghetti. Than top it with icing sugar. Your cake is ready to be served.

Simple isn't it. Have fun trying. Suitable for those who doesn't like those sinful, with thick rich chocolate sauce chocolate cake. Anyway, have a great weekend!!!

Making Lasagna with Potatoes Instead of Lasagna Sheets

Most often we know that lasagna is made with alternate layers of pasta, cheese and meat sauce. I love making lasagna and I have various ways in making it using different types of sauces. I had made using twin sauce and also white sauce lasagna in the past.

But just the other day I tried something different. It's called Mushroom Potato Lasagna. Instead of using lasagna sheets, I used potatoes!!!


Mushroom Potato Lasagna

Take 1 large potato and sliced it thinly and then let it boil for about 5 minutes till it softens. Set aside.

Now prepare the mushroom with the sauce.

Ingredients:
1onion (chopped)
1 garlic (chopped)
200g mushrooms (prefereably button mushrooms)
200ml Double cream
salt, pepper to taste
parsley
parmesan

Cook the onions and garlic till softens. Add mushrooms and cook for about 2 minutes.
Than add double cream and cook till the sauce thickens. Season with salt and pepper to taste. Before dishing it up, add some parsley and parmesan and mix it.

Note: You can substitute double cream with milk for those who are health concious.

Potatoes Sheets

Layer the potatoes, than add mushroom sauce on top of the pototes. Continue assembling it until you get 3-4 layers of potatoes. Top with parmesan and bake in the oven for about 20 minutes. (This is optional but the taste will be much nicer if you bake it in the oven before serving)

Ooooh.... !!!!

The taste is different from the typical lasagna we usually have. This is definitely worth a try. I served this together with the lamb I had with Doink during dinner as an appetizer. Hehe.... It was definitely something that both of us loved. *smile*

Doink's 2nd Little Lamb with Cutie's Special Puree

Here is the other lamb which I had prepared that night for Doink. It's Rosemary Sage Lamb served with Pea Puree & Redcurrant Jam.

The last time I prepared this lamb, I served it with Blueberry. This time I was experimenting with a new combination sauce which is the Pea Puree. I know it doesn't sound that great especially to those who anti-peas. But even Doink who is not a fan of peas find the taste special and nice.


Lamb lamb!!!

Marinade the lamb with:
Half a Lemon Juice
2 tbsp Olive Oil
2tbsp red wine
Rosemary
Sage
1 clove of garlic, chopped
salt, pepper

Roast the lamb or pan fry it.

Pea Puree with Redcurrant Jam

For the pea puree, all you need is to blend peas that are being boiled, add some creme fraiche or cottage cheese and parmesan. Add some salt and pepper to taste. This puree goes really well with redcurrant jam. Yummy!!! (If your peas are too dry after blended, add some milk in it to making it more creamier)

Another lovely dish.

The meal is ready to be served. Eat the lamb together with the pea puree and redcurrant jam.

Another simple dish and something different from the usual lamb you always have which is grill lamb serve with mint sauce.

Doink's Little Lamb with Cutie's Yummy Couscous

I notice there are few people who have been asking me to post my recipe up in my blog. Reasons for not putting it up is because I'm lazy and I admit that. But to be honest you can request me to email you the recipe and I will be happy to do so. *smile*

Secondly is because I don't want you to be following my recipe step by step. In fact, I want your imagination to run wild when cooking. So my blog is here to give you some new ideas in what combination of ingredients to put in.

Anyway, since there are people who request me to put up recipe, I will from now on try to put up ok. No promises though as I'm still lazy to do so. *grin*

So now it's back to FOOD!!! I'm here to cook lamb again. *jumping up and down excitedly* Well, wanted to make this a special dinner for Doink so I came up with a special menu with a special invitation for the special night for someone special. *smiling shyly*.

This is a pretty interesting recipe. I was cracking my head of trying to come up with some fruit combination to cook the lamb since the last round I came up with lamb serve with blueberry sauce. After shopping in Tesco for quite a while, looking up and down, trying to combine different ingredients together, I finally figured out what to make.


Doink had a little lamb....

It's apricot & honey. A simple dish and I used apricot jam to marinade the lamb. Take note, I'm not really sure of the measurements as I just put in the ingredients according to my taste and I don't usually measure when I'm cooking. hehe... So the measurements here is rough estimation. Please amend according to your taste ok. Remember everyone can be a chef. So you don't have to follow my measurements here....

2 lamb shoulder
4 tbsp apricot jam
1/4 cup orange concentrated
2 cloves of garlic - chopped
1 onion -chopped
1 tsp cumin
1 tsp corriander
3 tbsp red wine
4 tbsp honey
half a lemon juice
some raisins

Marinade your lamb for few hours (about 4hours). If you are going to cook this for dinner, marinade it from noon onwards. The longer it is marinade, the better it will taste.
Than just pan fry it till it cooks. Do not overcook it as the meat of the lamb will become tough. Alternatively, you can oven bake it. When the lamb is almost cook, only pour the remaning mixture into the pan to caramelised the sauce till it is slightly thickens. Than serve.

If you somehow feel that there is not enough sauce, you can double your marinade ingredients so that you have more sauce to serve your lamb with your couscous. Play around with the measurements and adjust it according to your taste. *grin*


Cutie Couscous

I want the lamb to go with cous cous as Doink never try it before. It's also my first time making couscous and I was being a bit adventorous. Instead of cooking it plain, I decided to make tangy couscous..... *grin*

1c couscous
1c water or alternatively using stock if you want more flavour
2tbsp butter or olive oil
a handful of raisins
1/2 tsp tumeric
generous pinch of salt

Boil till it cooks. Follow instruction in the box.

Couscous goes really well with the lamb. But somehow I feel the lamb should have more sauce in it.


Apricot Honey Lamb with Tangy CousCous

I also made some sparkling drink. It's just 7UP added with ribena and orange concentrate. The taste - goodie!!! Try it....

Well, this is not the only dish I prepared that night. Wait for me to blog again to find out what is the next thing I prepared. hehe....

And lastly, would just like to wish you all a Happy Deepavali to those who are celebrating it. Have a great holiday!!!

Testing with new muffins...

Doink loves my muffins as long as I don't experiment too much with it. hehe... The usual muffins that I usually make can be found here. And he loves every bite of it.

But this round Jason Mumbles came from Melaka to KL and I was planning to bake something for him to bring back to Melaka so that he will have something to eat. He is not really a chocolate fan so I don't want to make all chocolate muffins for him. And he was requesting to have pandan flavour muffin.

I was like in dilemma whether to make that for him as I had never try making one before. But then since he insisted, I decided to let him be my guinea pig. *grin*


Pandan Flavour muffin

Doink find the taste is ok. As for me, I find that the pandan flavour taste wasn't strong enough. I guess I probably need to put more essence in it. If you would like to know whether it really taste that good, guess you have to ask Jason.

More than half is executed by Jason

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He is a super farnee guy as he was updating me everyday how many muffins he took and when he finished it. Hehe... But yes, he is an amazing and friendly guy who can eats a lot. Enjoyed his company a lot although I have not met him many times but I treasured the friendship we had. My online buddy when I'm lonely and sad. Now that doesn't mean that when I'm happy I will dump u. *laughing out loud*

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Anyway, would like to have my Ipoh dim sum with you. *hint hint*. Sorry for not going with you the other day.

Alright, this blog is not dedicated to Jason. Moving on to my next experiment which i don't think I did let him try. This is the Mango flavour muffin. I didn't put essence in it instead I put in mango puree.

Mango flavoured Muffins

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Wasn't really a success as the mango puree was tooo watery that made the muffins become tooo soft. But Doink somehow likes it and he finds it different from the usual muffins that I make.

Gonna eat you first *grin*

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But it's definitely something different to savour unlike the usual chocolate chip with raisins muffins and blueberry muffins. Doesn't give you the sickening feeling after consuming it as it's not rich at all and kinda refreshing too.

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Mango Puree... Yummy!!!

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The muffins that I made this round is not pretty and it looks like ordinary muffins as I wasn't trying to hard on the presentation. It was more of the taste. Alright, guess Doink wasn't happy with me experimenting again coz he didn't get his usual sinful muffins. So I better make the same old muffins again next!!! *smile*