{Media Invite} Puvay's Fruit Puree-based Collagen Drinks

Age is catching up.

Yes, it is just a number.  It is the mind, heart and the soul that matters.

Appearance matters too, no?  I am just human.  More specifically, a woman.  LOL

So, yes, maybe I should start taking collagen drinks.

When June invited me to the launch of Puvay's 2 new fruit puree-based collagen drink flavours, I was like hmmmm....  it's time to give it a try.  I have never really bothered looking into collagen drinks.  Lazy to make, lazy to buy, yucky taste, weird smell - whatever reasons you can think of, I might fit my reason into one of them.  Just put it that I was never attracted to them.

With the launch of its newly formulated range of 100% natural, fruit puree-based collagen drinks, Puvay redefines the taste of beauty supplement drinks.  With 800mg of "Korean Marine Collagen Peptides", which features specific shorter collagen molecules, they help the body better absorb the benefits more quickly as they are smaller in size.

Also to note is that Puvay is one of the few companies to use a high dosage of Korean Marine Collagen Peptides with fruit-juices.  With this 100% natural ingredients and fresh fruits, Puvay's collagen drinks are lower in calories and sugars (oh yesh!).

Drink it on its own, chilled which I did.  It was not very sweet in my opinion and I can taste the fruits.  My only problem with it was that it was capped very tightly.

Or use it in a fruit dessert which I did here!  What an awesome combination of fruits, nuts and collagen.  I especially like the nuts with it.  On shaved ice, no less.  A crunchy feel to the drink and you do know that most nuts are packed with tons of benefits, right?

Puvay's collagen drinks can be bought online (how convenient) at Wellness Hut.  You get to enjoy 10% storewide with any purchase when you enter "PuvayCynthia" upon checkout!  Maybe a Christmas gift to a girl friend?  Or that bird nest for the parents?  :)

Disclosure: I was invited to the media launch.  No monetary compensation was received.  All photos and opinions are true to my own.

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One-Bowl, No-Mixer Banana Muffins

It has been awhile since I last baked, well apart from baked pasta and roasted chicken and the likes.

A bunch of bananas lying in the kitchen prompted a frantic search for something easy to deal with it.  I was determined not to let it turn black and feed the dustbin.

The boys have been asking for their cupcakes, muffins for a while but I have still been pretty much suffering from the hangover from the school holidays and my vacation (oh I know, it's been so long right?).

 

 

Determined, I did a one-bowl, no-mixer banana muffins.  Done in 30 minutes, of course excluding the baking times.  And it was so easy that the boys chipped in to help.

 

They mashed the bananas (some motor skills there, yea), whisked the wet ingredients.  Very nicely, they helped wipe dry the muffin pan and lined it with their favourite cupcake liners, before scooping the mixture into them. 

I love baking with them, if the mess is not too much to handle.  Especially with sugar (headache).  Now that D is in primary school and reading much more, he reads the recipe to me sometimes.  Of course, I get squabbles too as they argue who should be doing what.  Haha 

This photo of the banana muffin is not the best because it was taken in the morning when we ate them.  At 6am, orange lights, that's probably the best I can do with an iPhone.  :D

 

But boy was it nice!  It tastes somewhat like the fried banana balls that I always like buying from Malay stores or Subway Niche.  Oh it's call Kueh Kodok. But this isn't fried and it is definitely healthier with coconut oil.  

 

Out of the 10 I made, the 2 young boys had 6 of them.  :)

One-Bowl No-Mixer Banana Muffins

Makes 8 to 10 muffins

Adapted from Foodie Baker

 

Ingredients

 

3 tbsp buttermilk or 3 tbsp milk with 1 tsp lemon juice

3 tbsp coconut oil

3 tbsp raw sugar (I used raw sugar because I did not have brown sugar)

1 egg

½ tsp vanilla extract

225g over-ripe bananas, mashed

120g plain flour

½ tsp baking soda

Pinch of salt

 

Method

 

1.  Preheat oven to 175 degree Celsius.  Line muffin / cupcake mould with liners.

 

2.  In a large mixing bowl, whisk whisk buttermilk (milk with lemon juice), coconut oil, sugar, egg and vanilla extract together until well-mixed.  Whisk in the mashed bananas.

 

3.  Sift the flour, baking soda and salt into the wet ingredients.  Fold with a spatula until well-mixed.  Fill the liners with the batter until ¾ full.  

 

4.  Bake for 17 to 20 minutes until a skewer inserted into the centre of the muffin comes out clean and the top of muffin springs back when lightly touched.

 

5.  Remove the muffin tin and set on a wire rack to cool completely.

 

We baked it in the evening and had them stored air-tight overnight.  Let me know if you bake it and if it taste just as good warm after it's baked.  :)

 

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Happy Father's Day! Cupcakes with Love from the Boys~~

Happy Father's Day!!!! 

D insisted I help him with the making of cupcakes for his Daddy.  I have a cupcakes recipe book, with many cupcakes recipes and pictures.  When D flipped through that book, he dismissed many cupcakes, even his favourite.  He knew just which one to make when he spotted it - Chocolate Banana Cupcake.  Because his Daddy loves banana.  And he reminded me to buy the ingredients.

Do you know why the banana slices are turning slightly brown?  When it's done by the kids at home, it takes time...

Sometimes one may wonder if a child remembers or even bother to remember.  D's gesture reminds me that although the children may be up to mischief at times, disobedient at times but deep down inside him, he bothers, he knows.

Taking turns sifting the flour.

First time trying to crack an egg.

Finally using the apron I bought almost a year ago.

All eyes on putting the bananas properly.

All smiles!  Happy with what they have done!  Daddy had to eat both cupcakes in one go. 

Chocolate Banana Cupcakes
(makes 12 cupcakes)
(adapted from Cupcakes with attitude by Benjamin Wong)

Ingredients:
125g self raising flour
2 tbsp cocoa powder
125g unsalted butter
125g brown sugar - I used 100g
2 eggs, lightly beaten
1 tsp ground cinnamon (optional) - I omitted
1 tsp vanilla essence - I used vanilla extract
100 - 150g bananas, roughly mashed

Sea salt caramel frosting (see below)
Banana slices

Directions:
1.  Preheat oven to 180 degree celsius.  Line cupcake tray with liners.
2.  Sift flour with coca powder.
3.  Beat butter and sugar in an electric mixer at low speed until well blended.  Gradually add eggs and mix well.
4.  Add flour mixture and cinnamon if using.  Beat till well incorporated.
5.  Mix in vanilla extract and gently fold in bananas using a spatula.
6.  Spoon batter into the cupcake liners until 3/4 full.  
7.  Bake for 25 minutes.  Remove and rest cupcakes in tray for further 5 minutes before removing and placing on wire rack to cool completely.
8.  Spread a thick layer of sea salt caramel frosting on top and garnish with a slice of banana.

Sea Salt Frosting

Buttercream:
200g unsalted butter or vegetable shortening - I used unsalted butter (removed from fridge and cut into cubes 15 minutes before use)
200g icing sugar
2 - 3 tbsp water

Caramel:
50g unsalted butter
80g sugar
1 tbsp golden syrup - I used maple syrup
30g heavy cream
1/2 tsp salt

Directions:
Prepare the buttercream as follows:
1.  Beat butter in electric mixer for about 2-3 minutes on medium speed.  
2.  Add icing sugar and continue beating until well incorporated.
3.  Gradually add water, 1 tbsp at a time to achieve desired consistency.

Prepare the caramel as follows:
1.  Heat butter, brown sugar, maple syrup and heavy cream in a saucepan and bring to a gentle boil.  Stir occasionally.
2.  Once boiling, turn heat up and let it boil for another 2-3 minutes.
3.  Remove from heat and allow the caramel to cool down.  It should still be of a pouring consistency.
4.  With the buttercream in the mixer, slowly pour the caramel into the buttercream.  
5.  Beat at high speed until well blended.  Add salt and mix well.
6.  Use immediately or store covered in refrigerator for up to 5 days.

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