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I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

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Thank you!

Friday, June 28, 2013

Pandan Chiffon IV

The fourth pandan chiffon recipe i am sharing.Okay okay,i said i will stick to this.But i was so tempted to try this recipe after seeing so many blogger raving about it.

If i recall correctly,this is the first pandan chiffon recipe i tried that uses 1 more egg white,vanilla extract and also whisk the egg yolk mixture till thick.

And i must say this is really good! Even my personal strict food critic(my mum,ha!) said its nice! The texture is soft and moist and the taste is fragrant(i didn't use the juice is already good!Can't imagine if using the juice!) Try it and let me know what you think. =)

  • 15cm chiffon tin
You will need:
Egg yolk mixture:
  • 2 egg yolk
  • 23g sugar
  • 39g oil (i use canola oil)
  • 47g coconut milk
  • 1/2 teaspoon pandan paste (or 3/4 tablespoon pandan juice.)
  • 1/2 teaspoon vanilla extract
  • 67g cake flour
  • 3/4 teaspoon baking powder
  • one small pinch of salt
Egg white mixture
  • 3 egg whites
  • 34g sugar
  • 1/4 teaspoon cream of tartar

The Preparation:
  1. Sift (C).
  2. Whisk (A) till thick.
  3. Add (B) and mix well.
  4. Add (1.) and mix well.
  5. Whisk (D) to stiff peaks.
  6. Fold in (5) into (4) batch by batch.
  7. Pour into an ungreased tin.
The Baking:
  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack/bottle with tin facing down.
  3. Remove from mould after cake has completely cool.

For Tips:
Original recipe from:Pandan Chiffon Cake by bakingoncloud9
~Indulge in what we make at DeQueenKitchen~

Wednesday, June 19, 2013

Homemade Lemon Curd

Looking for light,not overly sweet or sour lemon curd? Then you should try this. =)
I happened to chance upon this when i was searching for macarons videos at youtube.
  • about 150ml
You will need:
  • 1 egg
  • 50g caster sugar
  • a small pinch of salt
  • Zest and juice of one lemon
  • 20g butter,diced
  • 1 clean,dry,sterilized jar.
The Preparation & Cooking
  1. Whisk egg and sugar till frothy using hand whisk.
  2. Add salt,zest and juice,mix well.
  3. Stir over simmering water till slightly thickened.
  4. Remove from heat.
  5. Add butter and mix till well combined.
  6. Mixture will thicken as it cools.
  7. Pour into jar.
  8. Store in fridge.

Original Recipe from:Lemon Curd by Eugenie Kitchen
~Indulge in what we make at DeQueenKitchen~

Monday, June 17, 2013

Macarons with Strawberry Cream

I am not a macaron lover as i don't really have a sweet tooth(i used to have,haha!) and not overly sweet macarons are not easy to find. I have read that they are difficult to make so i just brushed off the idea of making them. But today,i mustered the courage!
Who says macarons are difficult to make? hur hur hur? They required only simple ingredients and the steps are short. I guess the difficult steps to most are whisking the egg whites to peak.(no under/over beat) and folding in of the dry ingredients. I guess because i made a lot of chiffons,these steps to me are considered easy. *do i sound cocky?ha!
I guess a good recipe is important too,the ratio of wet and dry ingredients. Although i managed everything well,i was still a little worried when i send them to the oven.Wondering if they will have "feet" as i stand infront of the oven. And yes!! they have!! I was on cloud nine at that moment!!
I do not own a macaron sheet or whatever you call it nor a big round tip(i snip the end of the piping bag.) and i am glad that they turned out rather similar in shapes and sizes.Whew!
So this is my experience for making macarons for the first time.What about you? =)
Edited: I posted this picture in MFWL and BW groups and wow! i got quite a handful of requests for the recipe. I have not given anyone as yet as i have yet tasted.Just want to make sure its good before i share =)  Just took one to try! i must say its really nice! And the sweetness is just right for me! =) This recipe is a keeper!!

  • 12 macarons (24 shells)

You will need:
  • 2 egg whites (50g)
  • 33g caster sugar
  • 1 drop of soft pink colouring
  • 90g powdered sugar
  • 60g ground almond
  • very small pinch of salt
The Preparation:
  1. Sift almond,powdered sugar and salt.
  2. Whisk egg whites and caster sugar to stiff peaks.
  3. Add colouring when reach soft peaks.
  4. Fold (1.) into (2.) *batter should be slightly thick,shiny and flowing yet not runny.
  5. Fill piping bag with batter.
  6. Pipe onto baking sheet on tray.
  7. Tap the tray lightly.
  8. Rest at room temperature for about 20 minutes.
The Baking:
  1. Bake in preheated oven at 150 for 12 minutes.(this is for my oven,do monitor for yours.)*
  2. Cool on rack and sandwich the filling*.
  3. Fridge for 24-72 hours before consumption.(for best results:crisp on out,tender on in!)

*They are ready when they look dry,matte and firm when you gently tap on them.
*For the filling,i used frosty whip and strawberry juice with bits of strawberries i bought from a korean supermarket.

Original recipe from:French Macarons by My Yumilicious

~Indulge in what we make at DeQueenKitchen~

Nutella Brownies

Oh man! This recipe is EASY and YUMMY! It requires only 3 ingredients(4 if you are giving it toppings) Yes,3/THREE,your eyes are not playing tricks on you. Ha!

Thanks to fellow group members for sharing and raving about this! However,there's something that you need to look out for-->do not overbake.You will want a fudgy brownie not a cake like brownie.If you like the latter,then ignore what i mentioned. ;)

  • 8" square tin
You will need:
  • 2 eggs
  • 280g nutella
  • 62g flour (i used plain flour)
  • Nuts (optional)

The Preparation: 
  1. Mix every together with hand whisk.
  2. Pour into greased/lined square tin.(i lined my tin.)
  3. Sprinkle your desired topping.(i used chopped almonds.)

The Baking:
  1. Bake in preheated oven at 180°C for about 28-30 minutes/till cake tester comes out clean.
  2. Cool before cutting to prevent cracks.

Original Recipe from:Nutella Brownies by Abby Dodge.
~Indulge in what we make at DeQueenKitchen~

Homemade Caramel Popcorn

I remember when i was small,my mum used to make these for me and my sister.But she just added salt,if i remember correctly.I was passing by a rack full of these at Daiso.I didn't know why but i just grabbed a packet.Ha!

I googled for recipes on popcorn and most came as caramel popcorn.Hubby is a caramel lover,so i was thinking alright,caramel it shall be! We need not buy from Garrett in future. Ha!

  • Fills 1 cinema popcorn box
You will need:
  • Oil enough to coat pot
  • 1/4 cup of corn kernels
  • 75g sugar
  • 15g butter
  • A pinch of salt
The Preparation & Cooking:
  1. Coat pot* with oil.
  2. Pour in corn kernels and give it a quick stir.
  3. Cover pot and cook at medium heat,occasionally shake the pot.
  4. Turn off the heat once popping sound stops.
  5. Pour popcorn into mixing bowl.
  6. Remove any undone corn kernels.
  7. Mix in the caramel sauce.
  8. Serve.
* use a big and deep pot.
To make caramel sauce
  1. Melt sugar at medium heat.
  2. Add salt.
  3. Stir in butter.
~Indulge in what we make at DeQueenKitchen~

Cream Cheese Chiffon with Floss

This is the first savoury bake i made,is it? Anyway,its a really nice combination.I got the idea from the floss pancake by Lavender bakery(i am not sure if SG has any outlets,i always buy them from JB.)
I am using my cream cheese chiffon recipe but i used cupcake liners instead,added floss in between the batter and after bake i topped them with floss and a special sauce. Its the same as the sauce breadtalk uses for their floss buns. You just need to mix 1 tablespoon of mayo with 2 teaspoons of condensed milk. Add or reduce according to your preferred taste.
Cream cheese chiffon recipe can be found here. (Replace juice with milk.)

Korova Cookies

Are you a chocolate lover? If your answer is yes,then you have to try this! Rich,chocolaty,crunchy on the outside,soft on the inside. One is not enough!
Thanks to fellow home bakers,Jasmine and Huiyin for sharing!


  • about 35-40 pieces

You will need:
  • 175g plain flour
  • 30g unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 150g unsalted butter,softened
  • 120g light brown sugar
  • 50g sugar
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 150g mini chocolate chips
The Preparation:
  1. Sift flour,baking soda and cocoa powder.
  2. Cream butter,sugar and salt till light and creamy.
  3. Add vanilla extract and eggs one at a time.
  4. Switch to low speed.
  5. Add (1.).Stop once incorporated.
  6. Mix in chocolate chips.
  7. Roll dough into small logs and wrap with cling wrap.
  8. Refrigerate for about 3 hours.
  9. Cut the logs into discs.(it may crumble,just press it back.)

The Baking:
  1. Bake in preheated oven at 160°C for 12-15 minutes
  2. Remove from mould and cool on rack.

Original recipe from:Dorie Greenspan’s Baking: From My Home to Yours,

~Indulge in what we make at DeQueenKitchen~

Orange Madeleines

Bought a book over the weekend and decided to try this recipe. I love the flavor and texture! The orange zest made the madeleines very flavourful and the texture is soft and moist.. Definitely a keeper!


  • 10 pieces

You will need:
  • 1 egg
  • 45g powdered sugar
  • 1 orange zest
  • 1/2 tablespoon orange juice
  • 50g cake flour
  • 1/2 teaspoon baking powder
  • 55g melted unsalted butter,cooled
The Preparation:
  1. In a mixing bowl,whisk the egg(do not beat till frothy)
  2. Mix in sugar.
  3. Add zest and juice,mix well.
  4. Add sifted flour & baking powder,mix well.
  5. Add melted butter,mix well.
  6. Leave in fridge for 5 hours.
  7. 80% fill the mould.

 *Grease and dust the mould with flour before piping batter into them.

The Baking:
  1. Bake in preheated oven at 170 for 15-20 minutes
  2. Remove from mould and cool on rack.

Original recipe from:Easy Bake!女生都喜欢的超可爱甜点〜

~Indulge in what we make at DeQueenKitchen~