Chocolate Croissant Bread Pudding & Award

It has been awhile since I took the trouble to make something special in the morning for my family on a Sunday. Usually, I would just whip up some pancakes or waffles for them. However last Sunday, I decided to try something a little more special, a little more sinful but worth working out the calories later, lol! *I hope* May I present to you Chocolate Croissant Bread pudding!

Besides being absolutely delicious, this is so easy to whip up! Really! It probably took me like 30 minutes from start to finish, tops. :) Just one important thing to remember when making this pudding is to use non freshly baked croissants, preferably a day or 2 old. But if you can't wait that long (like me), you simply just toast the croissants in the oven at 150C for 10 minutes to dry it out. Also, it best to use shallow heat proof dishes to help it cook quickly.

I got this recipe from Easy Deserts Magazine from the Publisher of Fine Cooking. Here is the recipe, slightly modified to adjust to my taste.

Ingredients for Chocolate Croissant Bread Pudding:
8 oz couple days old croissants (I used 5, bought from NTUC)
2/3 cups semisweet Chocolate Chips
1 large egg
1 large egg yolk
6 tbsp caster sugar (I used only 3 tbsp)
2/3 cup half & half (I used 1/3 cup whole milk + 1/3 cup dairy heavy cream)
1 tbsp unsalted butter, cut into tiny bits

Method:

• Preheat the oven to 180C.
  
• Cut/tear the croissants into 1" bite size and arrange half of the pieces in the dish or ramekins for individual serving. Sprinkle with chocolate chips. Top with remaining croissant pieces.
• In a medium bowl, whisk the whole egg, egg yolk, sugar and half-and half and pour over the croissants.
• Dot the pudding with the butter bits. Then bake in the oven for 15 minutes until the pudding sets. Serve warm or let stand for an hour to serve at room temperature.
  

Taste? It's crispy and buttery on the outside, creamy and chocolaty on the inside. So good! My kids loved it very much. :) Although I did reduce the sugar to half, I think I can even further reduce it to just 1 tbsp, hahaha! But my kids might start complaining, lol! Anyway, hope you folks will give this recipe a try, it's simply worth the try.

Before I sign off, I would like to thank Esther from X3Baking for awarding me the following award: I am truly honored for receiving this! Many thanks to Esther! This has again motivated me to be a better food blogger and also to keep up with this blogging world. Hopefully I can post up more wonderful recipes for all to share. :)

Have a great week ahead all! Cheers!

Strawberry Milkshake Bread Loaf with Dried Cranberries

I have been wanting to bake a fruity flavored bread for awhile. Its seems like a fresh and delicious idea, but it also sounds like a pretty unusual thing to incorporate fresh fruits into bread recipes. Most of what I've seen are the fruits being placed on top of the yeast bread but not really incorporated into the dough. Perhaps the acidity of the fruit will affect the overall growth of the yeast? Unable to rise as expected maybe? Not wanting to forgo the idea, I decided to do some experimenting. I went ahead to blend fresh strawberries into fresh milk, thus making strawberry milkshake which is then added to the bread dough recipe. And this is what I got....Strawberry Milkshake Bread Loaf! (with cranberries to brighten up the overall taste)

The outcome? The scent of strawberry was really evident! In fact when it was still baking in the oven, my whole kitchen was perfumed with strawberry smell! What's even better is the bread loaf turned out soft and delicious with a fruity strawberry scent, perfecto!

The addition of dried cranberries was great, it gives extra texture and brightens up the overall taste of the bread. :) I have to say this experiment is pretty successful. A much tastier version compared to my previous strawberry bread loaf recipe.

Recipe for Strawberry Milkshake Bread Loaf with Dried Cranberries :
Strawberry Milkshake:
100g fresh strawberries, diced
100ml fresh strawberry milk (I used Meiji Strawberry flavored milk)

• Blend the strawberries and strawberry milk together till completely pulverized.
  

Dough Mixture:
375g bread flour
5g strawberry powder (I used NESQUIK® Strawberry Milk powder* see note)
50g caster sugar
6g salt
7g instant active yeast
15g milk powder
280ml strawberry milkshake (above milkshake + more strawberry milk)

40g unsalted butter, room temperature
115g dried cranberries, cut smaller if too big chunks

Method:

• In a large mixing bowl, add in all the ingredients except the butter and cranberries. Mix everything well and knead it till it comes together to form a soft dough.
• Continue to knead the dough till it is not sticky and it's pulling away from the sides of the working area of bowl.
  
• Add in the room temperature butter and continue to knead till it is very elastic and pass the window test.
  
• Place well knead dough into a oiled bowl and let proof in the switched off oven alongside a bowl of hot water for at least 1hr to 1.5hrs till it double in size.
• Remove from oven and punch out the air. Weigh out the dough and divide it equally into 16 portions. If you prefer smaller buns, go for 20 portions. Roll round the portions and let rest for 10 mins, covered, before shaping.
• Using a rolling pin, roll out one of the portions into a flat oval shape, sprinkle some cranberries on top and roll it up like into a long pole shape. Seal the edges and continue to roll it till it resembles a long thin pole of about 1.5 cm thickness. Tie the dough rode into a knot and tug in the ends. To see detail steps of shaping, please go here.
  
• Place into a well greased baking pan (I used 10 inch heart pan). Repeat with the rest of the dough portions till all has been rolled and placed in pan.
• 
• Let the shaped dough rest covered for 30 minutes before baking. Meantime, preheat the oven to 180C. Egg glaze the surface of the dough.
• Bake in the oven for 30 to 40 minutes till the bread turns golden brown. Remove from oven and remove from the cake pan immediately to cool on the rack. Enjoy!

*note: I have used NESQUIK® Strawberry Milk powder to enhanced the strawberry flavor of the bread instead of strawberry essence. Feel free to replace it with milk powder if you cannot find NESQUIK® Strawberry Milk powder

I have made an additional small loaf for a good friend whom I missed her birthday. I know, why make bread not cake?! Reason was I had to bring it miles and miles to her without refrigeration, so bread seems a smarter choice, lol! Good thing she loved it! *phew*

A shot of the texture of the bread. Need I say more? It's a keeper if you love strawberry scented bread. I know for sure my kids loved it, so will be making it again. I might even attempt other fruity flavors, will see, heehee!


I am submitting this Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess of Bakericious. Thanks Jess for hosting this month! 

Have a good day all!

Pikachu Mango Swiss Roll Cake

Hi everyone! I hope everyone had a great week's break...well, that is you are one of us busy parents whom work around the children's schedule. :P Well, at least I managed to meet up some good friends in KL which always meant a great deal to me. :) So be it short or fast, it was a nice little break for me. Besides, I also get to bring my kids to the usual places like park walks and library which we don't have the leisure to do during school days. One of the mornings, I decided to bring my kids to McDonald's for breakfast. At the moment, they have this kids' meal toy which is a famous Pokemon character call Pikachu.

I love this yellow little fellow! My kids and I shared some fun moments talking about it. Then this idea just pop right into my mind....making Pikachu right on to the Swiss Roll cake! Sounds a little far out, but hear me out here. A week back, my good friend Reese from ReeseKitchen and her sister from littleKitchen baked the cutiest looking strawberry Swiss rolls. After finding out from them, I realized this recipe was originated from one of my favorite blogger 小本 from小本廚房實錄. I was super tempted to try it out! But since I wanted to try some other flavor then strawberries, mangoes seems like a superb idea since it's in season now! So folks, may I present to you, my Pikachu Mango Swiss Roll Cake. Ta-da!

Nice?! Hahaha, hope it doesn't appear not appetizing to you. :P Trust me that this mango swiss roll is 100% delicious! :) I can't tell you how much fun I had making this cake, the anticipation to see the final result, lol! Even my girls were half guessing what I was up to. They thought it was some orangy-yellow bunny! Well, maybe...if I'm doing it for Easter, heehee!

I have modified the recipe to make it an all mango flavored cake. I know, mango again, okay, I promise the next fruity march submission will be non-mango bake, heehee! Okay, here is my recipe:

Pikachu Mango Swiss Roll Cake:
Egg yolk Mixture
5 egg yolks
60g caster sugar
60ml fresh milk
80g fresh mango puree
90ml corn oil
60g cake flour
60g plain flour
20g cornflour
1/2 tsp mango essence (optional)

Egg White Mixture:
6 egg whites
1/4 tsp cream of tartar
80g caster sugar

Decorations:
Yellow food coloring, Orange food coloring, black food coloring, pink food coloring

Filing:
80ml fresh mango puree
120ml non dairy whipping cream, whipped
150g fresh mango cut into chunks

Method:

• Grease and line a tray of 10"by 14" with parchment paper. Then preheat the oven to 170C with rack in the middle of oven.
• In a large mixing bowl, mix everything in egg yolk mixture together, starting with egg yolks and sugar, follow by mango puree, corn oil, fresh milk, extract and lastly the flours. Set aside for use later.
• In another mixing bowl, beat egg white till foamy, add cream of tartar and continue to whip. Gradually add in the sugar and continue to beat at high speed till it reaches stiff peaks.
• Making pikacku: Take 30g of egg yolk mixture, mix with 3 heaping tbsp of egg white mixture. Mix till well combined. Add in a wee bit of orange and yellow food coloring. (you can omit orange but I wanted more contrast to the yellow background from the cake), mix well till the color is uniform. Scoop the batter into a piping bag with fine tip. Pipe out carefully several bunny shaped heads, fill the center. Bake this in the oven for 1.5 minutes till the batter appear cooked. Remove from oven and let cool.
• Now gently fold in the egg white batter into the yolk mixture in 3 separate portions till all well combined. Then pour the final batter over the baked Pikachu heads and spread out evenly with a scraper.
• Bake the cake in the over for 12 to 13 minutes till tester comes out clean. Remove from oven and immediately remove the cake with parchment onto a cooling rack.
• Filling: Mix the mango puree into the whipped cream and stir till uniformly combined.
• Spread a thin layer of the mango whipped cream on the cooled cake surface (without the Pikachu heads) and place the mango chunks over.
• Then gently roll up the cake from one side into Swiss roll form and pack it nicely in plastic wrap. Chill the cake in the fridge for at least an hour before working on it.
• Once chilled, prep the black, red coloring to draw the Pikachu. Using a fine clean brush tip, draw out the cheeks, mouth with pink coloring. Then black coloring for the eyes and ears. Let it dry a little before slicing and serving. Bon Appetito!

The mango cake was really nice and refreshing, much like the previous mango swiss rolls I've made before...Pikachu or not. :) So no worries if you don't want to make any figuring on the cake surface, I am sure your family will enjoy the cake just as much! :)

Okay folks, that's all I have for you today. Hope this post brought a little motivation, if not some amusement to you. At the same time, i would like to dedicate this post to all those victims in Japan especially the little children, my hearts goes to them! Ganbatte ne! Don't give up!

Anyways, I do hope I can try out with other interesting pictures again when I attempt another "picture" swiss roll again. :)

I am submitting this Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess of Bakericious.


Hope you all have a great week ahead! Cheers!

My Black Belt Buns

I have to admit, I am no good in photography. Whenever I see other bloggers with all those lovely photos in their posts...I felt mine is such an amateur work, hahaha! I'm not sure is it the lighting, the props used or simply how I "dress up" the food itself. I'm no good in either one! I don't choose the time to take pictures, I just take them when my food is ready! Whether it's 5pm in the late afternoon or even 10pm at night! And then props. What props? Hahaha! I don't shop around or even take out from my store room those pretty dishes or table linens to help accentuate the looks of the food. I simply use what I can grab closest or convenient. And I am seriously no good in garnishing the food at all! Lol!

So my dear readers, what you see is really what it is, my simple homemade food presented in it's most humble way. :) Plain and simple. But of course, I hope in the future I will have the leisure to be able to be better in my photography "skills". :)

Okay, enough said. I want to present to you a bread recipe that I made a week back. It's Black Belt Buns...Hai-Yah! Lol! Okay okay, I shan't confuse you, it's actually Luncheon Meat Buns with Seaweed wrap. :)

This is a really simple recipe, I bet anyone that love luncheon meat will love this recipe. Okay, I know, we should all avoid processed meat if possible...but come on, live a little, I'm not asking you to make / eat this everyday/ every week right? ;) Besides, you can simple replace the luncheon meat to anything you fancy, maybe otah? Yum!

Hahaha, sorry, I can't help poking fun of the photo because that luncheon meat sticking out looks too much like a tongue! Now you see why I can't be good in photography?! Lol! Okay okay, silliness aside, lets talk about this recipe. I used a recipe from the book 65C 湯種麵包 by Yvonne Chen. I figured after baking that 17hour pre fermented dough method for several times now, I should revisit the tang zhong method. :)

Recipe for Luncheon Meat Bun with Seaweed Wrap: (Makes about 8 buns)
Tang Zhong: 100ml water 20g bread flour

• Mix bread flour into water in a heat proof saucepan and whisk till no lumps. Place saucepan over heat and cook mixture over low heat, stirring constantly to prevent burning. Once the mixture thickens and leaves ribbons when the whisk lifts its batter, remove from the heat and let cool completely before use.

Set A:
195g bread flour
90g cake flour
6g instant active yeast
6g salt
30g caster sugar
12g milk powder

Set B:
60g whole beaten egg
65ml water
75g tang zhong mixture

Set C:
45g unsalted butter, room temperature

Filling/topping:
Sliced luncheon meats
Seaweed sheets used for sushi, cut into thin strips
Mayonnaise for tasting (Optional)

Method:

• Mix all dough ingredients except for butter together in a large mixing bowl to form a soft dough. Place on work area to knead or mixer to do the kneading. Knead the dough till it is not sticky, about 20 minutes.

• Add the unsalted butter in and continue to knead till the dough is shiny and elastic. To test if the dough is ready, pull a small piece off and stretching it with your fingers. If dough is very elastic and pulls to almost see through without breaking, then it's done.
• Place dough in a greased bowl and cover with plastic wrap and allow to proof for at least 90 minutes to 2hrs.
• Once it's doubled, punched out the air and divide the dough to 65g portions, roll round and cover to let rest for 10 minutes before shaping.
• Fill the dough with luncheon meat slices or any desired filling. Then wrap the buns with the seaweeds strips. Let proof for another 20 mins, brush with egg wash. Bake @ 175C in a preheated oven for 15 to 18minus till golden brown.
• (Optional) Once cooled or when about to eat, squeeze some mayo into the cavity of the buns.
  

You can choose to give the luncheon meat a fry on the pan to make it a little crisp, but I prefer a softer, melt in your mouth texture. :) The bread turned out soft and delicious which went very well with the savory meat and seaweed wrap. My kids loved it very much!

Okay folks, hope you all will give this recipe a try and let me know how it turns out. I'm gonna go now to try out another great cake recipe now *excited*..will keep you all posted! Hope you all have fun too! Cheerios!

Pumpkin Sesame Swirl Chiffon Cake

I am totally stoked! Why? School's first term break is just around the corner which also means a break from the hectic daily routine..woohoo! :D What's best is a long awaited trip which I planned for the longest time. :) So so looking forward to it. Shan't talk too much about it now but I do hope I can elaborate more about it when I get back, hee! :D Okay okay, back to today's post. I baked a Chiffon cake, but it's a little erratic, not your usual flavor I would think, hee! Pumpkin Sesame Swirl Chiffon Cake...weird or not? Lol! I hope not!

As you can see, the pumpkin color didn't actually blend well into the batter, not as "orange-y" as I hoped. I guessed mainly because I didn't bother to use the blender but simply just mashing it. :P However the pumpkin and sesame flavoring is there, so luckily there's no disappointment in the taste.

Why, you may ask, such a funny combo? Well, I had initially planned to bake a plain pumpkin chiffon for my parents (pumpkin lovers). But then I remembered my parents bought a couple bottles of black sesame paste for me on their last holiday trip, so Voila!

I mixed a little of the batter into the black sesame paste and here comes the not so zebra like patterns...Anyways, here is the recipe, in case, just in case there's someone out there that might be interested in this, lol! BTW, I adapted the pumpkin chiffon recipe from Carol's cookbook "烘焙新手必備的第一本書─106道超簡單零失敗的幸福甜點". But I made several changes to it, so here is my version:

Ingredients for Pumpkin Sesame Swirl Chiffon cake: (22 to 24" mould)
Egg Yolk Batter:
5 egg yolks
60g caster sugar
60 ml vegetable/olive oil I used 60ml)
90g puree/mashed steamed pumpkin
100ml fresh milk
75g cake flour
75g plain flour

Egg white Batter:
5 egg whites
1 tsp fresh lemon juice
70g caster sugar

3 tsp black sesame paste
Method:

• Preheat the oven to 175C.
  
• In a large mixing bowl, beat the egg yolks with the caster sugar till well blended. Then blend in the vegetable oil and mix well.
• Now add in the pumpkin puree and milk, mix well again. Finally add in the sifted flours and whisk till everything combined together well.
• In another large mixing bowl, beat the egg whites and lemon juice till foamy. Then add the caster sugar gradually and beating at the same time till all is added in and the batter is stiff peaks.
• In 3 separate portions, add the whites into the yolk mixture and gently fold in to combined.
• In a small bowl, mix about 3 tbsp of the cake batter with the black sesame paste thoroughly. Then drizzle this black sesame batter over the pumpkin batter and roughly mix in with 3 to 4 swirls.
• Gently pour the batter into the fluted pan and bake in the oven for 35 to 40 minutes till tester comes out clean.
  

I hate those holes in the cake...I guess it has something to do with the consistency of the egg whites? Or is it the way I fold the whites in? Any pointers anyone? Thanks! Either way, I need more practice. :P


Okay, got to go. Hope you all have a nice break next week! I know I will, hee!

Mango Light Cream Cheese Cake

It was my Father-in-law's birthday over the last weekend. And since I'm sort of the baker of the family, I figured its best I made him a nice birthday cake to celebrate this occasion. I had passed the idea of baking yet another chocolate birthday cake, so it's obvious it has to be a fruity one. I then ponder to use either passion fruit or mango as the flavor, but my hubby said Mango is a much preferred fruit by my FIL, So done! I knew a nice mango cheesecake will be delicious and presentable enough, so here it is:

It was once again a rushed out work...which was completed in 2 hours *sigh*. Imagine you were out whole morning, then when you reach home all tired, there is no resting just yet since you know you have this cake to bake. And I know if I rushed it, it's usually not up to expectation. Anyway, I truly miss having the leisure to slowly bake and decorate a nice birthday cake! There will be another 2 birthdays coming...hopefully I get to do it better then.

See what I mean? A little too simple, but hopefully my FIL liked it. Well, he's a man of few words in terms of these areas, so I can't really tell, lol! At least he finished his slice fast, that's a good sign right? Hahaha! Luckily the rest of the family did enjoyed it very much. :)

This recipe is actually adapted from my previous No Bake Mango Cheese Cake post. But instead of Graham Cracker cookie base, I used the Rose Levy Beranbaum's sponge recipe used in my Valentine's post last month. I did however doubled the recipe to have enough to make 2 sponge cake layers. So combination is 2 layers of sponge cake, 2 layers of cheesecake, and then finishing it off with mango jelly topping and fresh mango slices as garnish. Please kindly refer to my previous 2 posts for more recipe details.

Although it wasn't as pretty as I hoped it will be, but this cake did taste wonderful! The mango creamy cheese layer tasted like mango ice cream! Plus the soft sponge was a nice compliment to the cheese layer...almost melting in the mouth. I bet using passion fruit will be equally delicious. :))

I am gonna go ahead and submit it to Aspiring Bakers #5 : Fruity March (March 2011) hosted by Jess of Bakericious.

Okay, thanks for staying and reading. :) Have a good week ahead!

Something Wholesome For The Day

Nope, no chocolate Swiss rolls nor buttery cakes today. I think it's been awhile since I last posted something more nutritious to share. So today, I'm gonna make something more wholesome. :) I guess it's best to be a little more watchful of our diet once in awhile right? Good for the body and mind. :) First up is a nutritious soup that I boiled up today for my family. Its call Chicken Soup with Fresh Chinese Yam & Carrot (鲜淮山红罗卜鸡汤). I got this recipe from a soup cookbook I got awhile back; The World of Nourishing & Fine Soup by Kenny Chen.

I made a few amendments to the recipe. I replaced the chicken with some pork spare ribs for soup, since I have some in the fridge. And I also increase the amount to make enough for 4 adults. This soup is so easy to prepare, plus the ingredients are easily accessible.

Best of all, it's delicious! Curious about it's medicinal purpose? Here it is:

Functions:

• Strengthens the kidneys and control nocturnal emission.

Features:

1. Fresh Chinese yam (淮山）helps tonify "qi" (气) and nourish "yin"(阴). It is also helpful in digestion, anti-aging and strengthens the cellular immune system.
2. Carrots are nutritious and help to prevent flu, ease tension, relive fatigue and clean the intestine and stomach.
3. Lotus Seed nourishes the spleen, improves digestion, prevents diarrhea, calms the spirit, strengthens the kidneys and has astringent properties.
   

Ingredients for Chicken/Pork Soup with Chinese Yam and Carrots:
160g Chinese yam (淮山), peeled and cut into large chunks
80g red carrots (红罗卜), peeled, and cut into large chunks
16 lotus seeds (莲子)
6 dried black dates (南枣) *
1/2 chicken or 250g pork spare ribs (鸡肉／猪肉)
~600ml water (清水)

*Note that original recipe calls for red dates. But I used dried black dates instead since I much prefer its taste.

Method:

• Scaled raw pork spare ribs in boiling water, rinse and put into stewing pot with water. Start the fire going.
• Add lotus seeds, dried black dates and start to boil it. Once it boils, lower heat to a simmer and let it stew for a good 1.5hrs.
  
• After 1.5hrs, add carrots and continue to slow boil for another 30 minutes.
• Lastly, add the Chinese yam and let it boil together in the soup for another 15 to 20 minutes before turning off the fire.
• Add salt to taste. Simple as that! :))
  

A little salt and that's all it needs, the soup taste great. I have been boiling this for numerous times now and finally decided to post to for everyone to try. Hope you folks will like it. :)

The next wonderful recipe is from Carol 自在生活. The recipe is called Custard Wholewheat Rice Buns 卡士達全麥米餐包. Rice? Yes, rice is incorporated into the dough, something different isn't it? But I chose to make this mainly because I have this packet of organic wholewheat flour seating in my pantry for a while now. :P Furthermore, I love Carol's blog and recipes. I even bought one of her latest cookbook, heehee.

For this, I followed her bread recipe closely except for the fillings. Here is Carol's recipe for easy reference:

Ingredients for Custard Wholewheat Rice Buns:
For Custard:
Set A: 1 large egg and 20g caster sugar
Set B: 130ml fresh milk and 10g cake flour
Set C: 5g of unsalted butter and 1/2 tsp vanilla extract
(For pictorial steps, refer to Carol's blog)

Method:

• Mix Set A's egg and sugar together till well combined.
• Set B: Sift cake flour into the milk and whisk together till there's no lumps.
• Gradually add the mixture of Set B into Set A mixture and whisking at the same time. Place this mixture in a heat prove pot and over medium flame.
• Be watchful of the mixture and stirring constantly till it thickens.
  
• Remove from the flame and add the butter and stir till it melts. Add the vanilla extract and mix well.

Rice tang zhong: 100g cooked rice and 300ml water

• In a heat prove sauce pot, cook the rice with the water till it reaches porridge stage.
• I blended mine to make it smooth and no lumps. Set aside to be used later on.

Main Dough:
230g tang zhong rice porridge
200g bread flour
100g wholewheat flour
3g instant yeast
30g caster sugar
1/8 tsp salt
40g unsalted butter

egg wash

Fillings:
custard cream (from above)
red bean paste (optional)
Cranberry cream cheese

Method:

• Mix all the ingredients together except for the butter together till get a pliable dough.
• Continue to knead the dough till its non sticky and elastic. Then add butter and continue to knead till it passes the "window test".
• Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
• Divide the dough into 9 equal portions. Flatten each portion with your hands to drive the air out. Roll it into square shape, cover and let rest for 20 minutes before shaping.
• Flatten the dough to drive the air out. Roll each out into a circular disc with a rolling pin. Place about 1 tbsp of desired filling and seal the edges tightly. Repeat for the rest of the dough portions. Cover with cling wrap.
• Let it prove for about 45 minutes or until the dough has risen to 80 % of the depth of the baking tin (22cmX20cmX5cm). Lastly, brush with egg wash and make your own "markings" if you filled the buns with different fillings.
  
• Bake @ 180C in the oven for 20 to 22 minutes until golden brown. Once done, remove from the oven and remove from tin immediately to cool on the rack.
  

Although the wholewheat rice buns are not as fluffy and soft like white breads, it was still wholesome and delicious. I would eat this anytime, since it's good for the body. :)

Hope what I've posted today can help give you some motivation to make something wholesome for your love ones at home. I'm sure they will appreciate it. Try it and let me know if you like them.

Signing off now, hope you all have a healthful day!