Sunday, 27 December 2009

PepperMint Brownie

Posted by Sweeter side of life at 10:08:00 0 comments Links to this post

I made it for thanksgiving cell group on 26 december 2009. the chocolate was good : d

The sugar was bad :/

Yes it looks innocent, but it made my brownie....


though its looks pretty good : D

Well lets not forget about the butter

Its not so bad if you have a sweet tooth :)
However, i'm giving it a 2/10 for being too sweet.
Sorry sugar, sometimes too much of a good thing isn't so good after all.

Thursday, 24 December 2009

Caramelised Apple Ginger Upside Down Cake

Posted by Sweeter side of life at 12:36:00 0 comments Links to this post
I just so love the smell of ginger. who knew apple and ginger make great friends??

The apple at the bottom of the pan took the beating inside the hot oven but surely you would know why our parents punish us when we were young?

It turn out upside down so well : D i couldn't help picking at the apples on the cake.

Adapted from the Cake Bible


3 tablespoons brown sugar

2 Granny Smith apples, peeled, cored

4 cups plain flour

4 teaspoons ground ginger ( i doubled for more ginger flavour)

225g Salted Butter, chilled and cubed

2 cups sugar (i reduced to one cup)

4 Tablespoons golden syrup(substitute with honey if golden syrup not available)

2 Teaspoons bicarbonate soda (Baking Soda)

1 1/2 cups milk

2 tablespoons lemon juice (i used apple cider vinegar)

Preheat oven to 170 degrees celsius

Lightly grease a deep 7" cake tin and line bottom with parchment paper(baking paper)

Sprinkle brown sugar onto lined tin

Cut apple to half, length wise.

With flat side facing chopping board, slice apples, each about 3-4mm thick

Arrange apple slices to cover bottom of tin (i started from the widest part of the tin, working inwards)

Sieve flour and ginger, rub in butter with fingers or process with food processor till mixture becomes crumbly(This is the time when i actually started preheating my oven, didn't want to incur unnecessary electric bills)

Add sugar, golden syrup amd bicarbonate soda already dissolved in milk

Mix well, add lemon juice

Pour mixture over apple slices and bake for 60-75 minutes

Turn cake onto plate with apples on top.

CAREFULLY remove baking paper.

Simple Tuna Peanut Butter Sandwich

Posted by Sweeter side of life at 12:17:00 1 comments Links to this post
Well thats what i had for lunch today. It was an EARLY lunch at 1030 am. For most people, it is probably their brunch or breakfast. Well, i considered it as lunch since i already had my first meal at 5am today : D

Tuna and peanut butter complements each other so well! The peanut takes away that fishy smell of canned tuna. I used wholemeal bread for mutual supplementation* With an overwhelming amount of alfafa sprouts and organic cucumbers. If you had any idea how much pesticides are found on normal cucumbers, you would never even take a second look at them anymore from this minute onwards x/

Mutual supplementation* : Peanuts and wholegrain are incomplete source of protein from plant sources. Peanuts(legumes) are high in lysine and isoleucine while Wholegrains(wholemeal bread) are high in trypthophan and methionine. Together they complement each others lack of specific amino acids(protein) that is essential for the body. This is especially important for vegans out there who don't consume animal sources of protein. Well, one exception is soy protein which is a complete plant protein.

Wednesday, 23 December 2009

Peanut butter Muffin with Raisins

Posted by Sweeter side of life at 14:17:00 0 comments Links to this post
I have a weakness for peanut butter and anything containing them. The creamy peanut butter is so tempting! So i have created this peanut butter muffin with raisins for all peanut lovers like me :DD I added raisins to give it more texture, the raisins provides a chewable texture and tints of sweetness to the slightly savoury cake. In addition, it makes the goodness last longer :)

Look at the golden dome!!

Hip hip hooray to peanut butter muffin with raisins!!

Selling at $0.40 each. Minimum order of 12
Delivery charge of $1.50 applies for all orders except orders of 36 muffins and above

Blueberries Cream Cheese Muffin

Posted by Sweeter side of life at 13:49:00 0 comments Links to this post
Joining the mini muffin family today is blueberries cream cheese muffin!


Studded with purple blueberries, the juice bubbles in the hot oven, giving the batter a purplish hue. You can't go wrong with blueberries and cream cheese ;D

The berries keeps the cake moist, tender and refreshing and it is difficult to ignore the tangy cream cheese that swirls within the little muffin!

Selling at $0.50 each. Minimum order of 12.
Delivery charge of $1.50 applies for orders below 36 mffins.

Tuesday, 22 December 2009

Mini Double Chocolate Muffin

Posted by Sweeter side of life at 17:46:00 0 comments Links to this post

Introducing 'not meant for sharing' muffin! : D Really, you wouldn't mind gobbling it down in one huge bite but hold on! Take a DEEP breath and inhale all that chocolate flavour before you put it in your mouth. The molten chocolate chunks inside this tiny muffin will find its way around the inside of your mouth and the intense flavour literally burst through your nasal cavity! ( Nostrils)

You have to try this if you like chocolate ;)

See how happy my gingerbread man is upon seeing the mini double chocolate muffin?

They are tiny but very flavourful! Made from couverture chocolate with 55% cocao and all natural brown sugar so they are not intoxicatingly sweet till they make your teeth chatter.

Whats more, they cost only $0.40 each! They are the most ideal gift for your friends and families for all occasions. Who can resist such a cute little muffin,

Minimum order of 12 mini muffins. To order : email to

Collection venue negotiable.

Sunday, 20 December 2009

Grease that tin!

Posted by Sweeter side of life at 11:25:00 0 comments Links to this post

Do you always have that question mark popping out of your head when recipes say grease and flour cake tin? Well here is a simple step by step guide with pictures on how it is done

1. First drop about a teaspoon of butter/ margarine onto tin. (amount varies with cake tin size)
2. Using a plastic or grease proof paper, spread your butter/ margarine. You'll see something like this as shown below.

3. To flour tin, put a handful of flour onto tin.

4. Rotate the tin to evenly distribute the flour. Dipose any excess flour (Do not touch the inner walls of tin anymore!)

There you have it! A homemade non-stick cake tin :D

Avocado Chocolate Cake

Posted by Sweeter side of life at 10:01:00 0 comments Links to this post

The avocado "buttercream" is suprisingly refreshing and blends well with the cake, probably due to the the added lemon juice that gave it a zesty twist.

I have added some 50% cocoa chocolate chips to it to make it more chocolatey. Chocolate lovers should add more! I have also replaced half of the liquid with low fat milk to boost the calcium level ;)

Here is the recipe with credits to joy the baker for that posting :D

I have halved the recipe since i didn't have 2 baking tins of the same size.

Prepare :

- A 7" in diameter round baking tin

- A medium size mixing bowl for wet ingredients

- A large size mixing bowl for dry ingredients

- A hand whisk

- A spatula

- Measuring Cups
- Measuring spoons

- Wire rack

Makes a 7 inch round cake

From Vegetarian in the Middle East

11/2 cups all-purpose flour

3 Tablespoons unsweetened cocoa powder

1/4 teaspoon salt

1 teaspoons baking powder

1 teaspoons baking soda

2/3 cups granulated sugar

1/8 cup vegetable oil (I used canola oil)

1/4 cup soft avocado, well mashed, about 1/2 medium avocado (Reserve the other half for Avocado Buttercream frosting)
*A fork is works fine as a good masher

1/2 cups water

1/2 cups low fat milk

1 Tablespoons white vinegar (i used rice vinegar)

1 teaspoons vanilla extract

Preheat oven to 350 degrees F/175 degrees Celsius.

Grease and flour 7 inch rounds. Set aside.
Sift together all of the dry ingredients except the sugar. Set that aside too.
Mix all the wet ingredients together in a bowl, including the super mashed avocado.
Add sugar into the wet mix and stir.
Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.
Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.
Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.
Avocado Buttercream Frosting
from Alton Brown

meat of 1/2 a very ripe avocado

1 teaspoons lemon juice

30-80g powdered sugar, sifted (depending on taste)

1/2 teaspoon vanilla extract

Peel and pit the soft avocados.
Get the ripest you can find, they are usually brownish.
Please avoid the bright green ones unless you are baking this cake at least 3 days later.
The local supermarket fairprice carries the New Zealand ones.
Remove any brown spots found on the meat. Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment.
Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.
Gradually add in sifted icing sugar and adjust according to taste.
The frosting will brown the next day but that is still edible.
If you have a abundance of avocados, don't be in a hurry to use all of them for the frosting at one go.
You can always make batches of them and frost your cake as and when you are going to eat.

Calories (Kcal) 164.3
Kilojoules (KJ) 687.2
Carbohydrate (g) 29.7
Fiber (g) 1.5
Protein (g) 2.8
Total Fat (g) 4.4
Saturated Fat (SFA) 0.6
Monounsaturated (MUFA) 2.6
Polyunsaturated (PUFA) 1
Serves 10 - Low fat - Low Sugar

From me to you

Posted by Sweeter side of life at 09:30:00 0 comments Links to this post
Hi everyone! Thank you for dropping by : D I LOVE to hang out with food, they have got such great personality and humour. Together, we are the best of friends. To honour my lovely friends, i have decided to set up this blog just for them. I hope this blog can spark off your love for food. CHEERS!

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