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Monday, May 26, 2014

Nutella Brownies II

This is my second attempt and i am using a different recipe. The first recipe i used was good but i find that the nutella taste was rather subtle and the texture was more cake like. With a new tub of nutella in the kitchen, i searched for other recipes to try it again.This recipe uses same ingredients but much more nutella and a little more flour. Oh,I added a pinch of salt on my side.

Result?The brownies turned out more nutella-ty,moist and chewy! I am definitely going to use this recipe in future!

  • 8" by 5.5" tin
You will need:
  • 2 eggs
  • 375g nutella
  • 100g plain flour
  • 1 pinch of salt
  • Nuts (optional)

The Preparation:

  1. Mix every together with hand whisk.
  2. Pour into greased/lined square tin.(i greased the whole tin and lined the base.)
  3. Sprinkle your desired topping.
The Baking:
  1. Bake in preheated oven at 180°C for 28 minutes. 
  2. Cool before cutting to prevent cracks.

Original Recipe from:Easy Nutella Brownies by Giena Edrie

~Indulge in what we make at DeQueenKitchen~

Saturday, May 24, 2014

Homemade Sanding Sugar

Came across this when i was searching for vanilla sugar recipe. I felt that i am so lucky to come across it. I love sprinkles but i just can't buy every colour off the shelf,right? And normally they come in rather big packaging(storage problem!).

Okay,anyway,this is so easy to make. I can have any coloured sugar as and when i need.I just did 2 colours this morning and i loved the results! More colours to come!! I need more small jars! Yippie!

  • 10 teaspoons (i am using this amount,you can add or lessen amount according to your needs.)

You will need:
  • 10 teaspoons sugar (i use coarse sugar.)
  • 1 drop of gel colouring (add more or less according to your preference.)
  • 1 clean and dry jar

The Preparation:
  1. Pour sugar into a zip lock bag.
  2. Add gel colouring.
  3. Rub the bag to mix well.
  4. Pour coloured sugar (they will appear a little damp) onto a lined baking tray.
  5. Level it with a spatula.

The Baking:
  1. Bake in a preheated oven for about 5 minutes at 180°C. *
  2. Remove from oven,break the crust. **
  3. Sieve sugar onto another parchment paper.
  4. Cool and store in jar.
*Keep a lookout,you just want to remove moisture from the sugar,not melt.
**The sugar will crust a little,just break them with a spatula.

Original recipe:Make Your Own Sanding Sugar by Malia.

~Indulge in what we make at DeQueenKitchen~

Homemade Vanilla Sugar

I was shopping for baking ingredients when i came across a bottle of vanilla sugar. It was at a whopping price of $20+ for a bottle!! I googled on the spot if there is anyway one can diy it at home. It was a breeze looking up for the recipe! I proceeded to buy a packet of caster sugar and a packet of vanilla pods (3 pods for $5).

The very next morning,i started preparing my very own vanilla sugar and now i can't wait to try them in 2 weeks! Oh,i think this can be a very good gift to friends who loves baking! Just tie a nice ribbon around the jar and walah!

  • 2 cups of vanilla sugar

You will need:
  • 2 cups sugar (i am using caster sugar.)
  • 1 vanilla bean pod
  • 1 clean and dry jar

The Preparation:
  1. Cut bean pod into half.
  2. Slit and scrap the seeds.
  3. Add the seeds to the sugar,mix well.
  4. Pour sugar into jar.
  5. Add the scarped pod into the jar.
  6. Store in a dry and cool place.
  7. Toss jar occasionally.
  8. Ready to use in 2 weeks.(the longer you keep,the more infused the sugar is.)

Original recipe:DIY Vanilla Sugar by SanneLaurenssen

~Indulge in what we make at DeQueenKitchen~

Thursday, May 15, 2014

Green Tea Zebra Castella Cake

This is the second time i make a castella cake aka japanese sponge cake.I had never eaten a castella cake before but i guess this texture(spongy,soft and moist) and taste(honey) is what its supposed to be?

I am using Eugenie's recipe,a food blogger that i really like.Like Ochikeron,she has nice videos with clear instructions.

I have used this recipe twice already and i really love it. Its easy to make and yummy to eat.I hope you will like it too.So do try it and let me know what you think. ;)

  • Loaf pan (6.3"x2.4"x3.1")

You will need:
  • 3 egg whites
  • 50g bread flour
  • 2 tablespoons honey
  • 1/2 tablespoon green tea powder
  • 2 tablespoons hot water
*For brushing the cake

Mix 1 tablespoon of honey with 1 tablespoon of hot water.

The Preparation:
  1. Sift flour,set aside.
  2. Combine honey with 1 tablespoon of hot water and stir till honey dissolved,set aside.
  3. Combine green tea powder with 1 tablespoon of hot water till well mixed,set aside.
  4. Whisk egg whites and add in sugar gradually till stiff peak formed.
  5. Add egg yolks to (4.) one at a time till well mixed.
  6. Fold in flour.Add in honey mixture.
  7. Scoop out 1/3 of the batter and mix in (3.)
  8. Add plain batter then green tea batter in alternate batches into a greased and lined tin(line inside with parchment paper and outside with aluminium foil) till all batter are used up.*make sure you fill only 2/3 of the tin.

The Baking:
  1. Bake in a preheated oven for about 40 minutes at 160°C.
  2. After removing the cake from the oven,*brush the honey mixture onto the cake.
  3. Let it cool a little,peel off the baking paper,wrap with cling wrap and place in refrigerator.
  4. Refrigerate for at least 2 hours before serving,
Original recipe Green Tea Castella Cake by Eugenie Kitchen

~Indulge in what we make at DeQueenKitchen~

Carrot Cupcakes with Cream Cheese Frosting

I have never eaten a carrot cake before.But i read that it does not really have the taste of carrots.The addition of carrots is to keep the cake really moist. And that carrot cake tastes much like a spice cake.

I searched for a few recipes and decided to use this as it uses lesser spices (i am not really a person who like strong tastes.) As for the cream cheese,i am using another recipe as i wanted to pipe cute little carrots on the cupcakes so i needed something more stable and this recipe looks like the one for me.

Results? I love it! Soft,fluffy,moist with a tinge of cinnamon powder and its a perfect combination with the cream cheese frosting! (Though the frosting is a little sweet for my preference;shall reduce a little in future.)

Try it and love it! Its easy to make and you don't even need a mixer!

  • 6 cupcakes

You will need:

  • 1 egg
  • 75g oil
  • 50g brown sugar
  • 1/2 teaspoon vanilla extract
  • 63g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon powder
  • 83g grated carrots
  • 27g chopped walnuts
Cream Cheese Frosting:
  • 63g butter,softened
  • 125g cream cheese softened
  • 110g icing sugar (can reduce a bit)
  • 1/2 teaspoon vanilla bean paste/extract

The Preparation
  1. Beat egg,sugar,oil and vanilla extract till well combined.
  2. Add flour,baking powder,baking soda,cinnamon powder and salt,mix well.
  3. Stir in carrots.
  4. Fold in walnuts.
  5. Scoop into cupcake liners.
Cream Cheese Frosting:
  1. Cream butter and cream cheese till creamy.
  2. Add vanilla bean paste.
  3. Add sugar and mix well.

The Baking:
  1. Bake in a preheated oven at 175°C for 30 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Pipe frosting according to prefered design.*
  4. Refrigerate if not consuming as yet.
*For piping the carrots,use a grass tip (colour some frosting with green) to pipe the grass and a small round tip (colour some frosting with orange). Apply some pressure and slowly release when coming to the end of the carrot.Lastly use a toothpick to draw lines on the carrots.

Original recipe from:Carrot Cake by TestedandTasted,Cream Cheese Frosting by thedomesticgoddesswannabe.
~Indulge in what we make at DeQueenKitchen~

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Wednesday, May 7, 2014

Roti Sardine Telur

This was my favourite in my secondary school days. I would order this at least 2 times a week. Together with the chilli,its perfect! I am unable to replicate the chilli but i sorta manage to replicate the roti! Its easy to make and yummy. Must try!


  • 5-6 pieces

You will need: 
    • 1/2 onion
    • 1 can of sardine in tomato sauce
    • 1 chilli padi
    • 5-6 slices of bread
    • 2 small egg.slightly beaten
    • Oil for frying

    The Preparation:

    1. Dice onions,set aside.
    2. Slice chilli,set aside.
    3. Debone sardine.
    4. Mash sardine together with tomato sauce.
    5. Add onion and chilli,mix well.
    6. Spread onto bread.
    7. Seal with a fork.
    8. Coat with egg.
    The Cooking:
    1. Heat oil.
    2. Pan fry bread at medium heat till both sides are browned.
    3. Serve hot or at room temperature.
    ~Indulge in what we make at DeQueenKitchen~

    Mango Pudding


    • about 12 mini cups (i am using containers for sauce.)

    You will need: 
    • 3 small ripe mangoes (Make into 250g puree,300g in cubes)
    • 3 teaspoon gelatin powder
    • 1 teaspoon lemon juice
    • 50g sugar
    • 100ml water
    • 40ml water
    • 80ml whipping cream
    • a big bowl of iced water

    The Preparation and Cooking: 
    1. Sprinkle gelatin onto 40ml of water,set aside to bloom(gelatin to absorb water and expand).
    2. Boil sugar and 100ml of water in a small pot.
    3. Remove from heat.
    4. Add (1.) and stir till dissolved.
    5. Stir in puree.
    6. Stir in cubes.
    7. Stir in whipping cream.
    8. Place pot into iced water.
    9. Stir till slightly thick or cool.
    10. Ladle into containers.
    11. Chill for at least 2 hours before serving.
    Original recipe from:Fresh Mango Pudding by Food 4 Tots.

    ~Indulge in what we make at DeQueenKitchen~

    Tuesday, May 6, 2014

    Blueberries Yoghurt Cake

    I recently joined a fb group called Singapore Home Cooks. They have a huge number of members and everyday hundreds of members post their lovely and yummy works. I didn't really have time to scroll down the page so frequently but i guess i was really lucky becos when i did i saw this entry by Missy Yu. The texture of the cake and the simplicity of making it attracted me. I went to get yoghurt and blueberries the very next day.

    True to the picture,this cake was delish! Its really soft,"bouncy" and moist!Reminded me of Sara Lee! Actually,when i first saw the amount of sugar used,i was a little taken aback,but trust me,it is not that sweet afterall.Perhaps the amount of flour and yogurt used overtook the sweetness. And oh i added vanilla bean paste to the original recipe. ;)

    Anyway,i will definitely make this again. Its so yummy that you can't just stop at one!

    • 8" square tin

    You will need:
    • 1 cup plain flour/130g*
    • 1 cup self raising flour/140g*
    • 1 cup sugar/200g*
    • 3 eggs
    • 3/4 cup plain yoghurt/168g*
    • 125g butter,softened
    • 1/2 teaspoon vanilla bean paste
    • 1 punnet of blueberries,rinsed and pat dry
    *based on Joy of Baking Conversion

    The Preparation
    1. Sift flour and set aside.
    2. Cream butter and sugar till pale and creamy.
    3. Add eggs,one at a time.
    4. Add vanilla bean paste.
    5. Add flour and yoghurt in alternate batches.
    6. Pour into greased and lined cake tin.
    7. Top with blueberries,press the berries lightly and slightly into the batter.

    The Baking:
    1. Bake in a preheated oven at 180°C for 50 minutes or till cooked.
    2. Leave in tin for 10 minutes before removing to cool on rack.
    3. Serve when cooled.
    Original recipe from:Missy Yu

    ~Indulge in what we make at DeQueenKitchen~

    Monday, May 5, 2014

    SpongeBob & Friends (Chocolate Layered Sponge Cake)

    My little girl is a SpongeBob fan so i decided to make this for her birthday. The cake is made of chocolate sponge and orange cream.The board holding the cake was decorated with fondant (i made myself!),cream(the sea) and crushed digestive biscuits(the sand). It took me quite sometime to make the fondant as i wanted as detailed as possible.All efforts worthwhile to see the smile on her face. =)

    • 4 layers of 5" round cake tin

    You will need: 
    • 250g optima flour
    • 4 eggs
    • 60ml cold water
    • 80ml oil
    • 2 tablespoon of good quality cocoa powder
    • 2 teaspoon vanilla extract
    • Your favorite filling/cream

    The Preparation & Baking: 
    1. Whisk all ingredients in (A) except oil till thick.
    2. Add oil and whisk till combined.
    3. Bake in lined cake tins for 15-20 minutes at 160°C,cool on rack when done.

    The Assembly:
    1. Fill and stack all layer.
    2. Chill in fridge for about 20 minutes.
    3. Shape the layered cake into a pineapple shape (similar method as to making a doll cake.) with a sharp bread knife.
    4. Cream and deco accordingly.
    • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
    • Personally i prefer to line my tin with baking paper than grease it as it is easier to remove the cake when done.
    • This cake is very prone to breaking as it is very soft,so be careful when removing from tin.
    • The top of the cake cracks or burns easily,so keep a lookout when baking and adjust temperature and tier accordingly.
    • You do not need to use a spring form tin,a normal cake tin will do.If you wish to use a spring form tin,cover the tin surrounding with aluminium foil.
    • Do not slice cake when it is hot.*The cake is very fragile when it is hot.
    • Different mixers and ovens will differ in mixing and cooking time.
    • For more info,click here.
    ~Indulge in what we make at DeQueenKitchen~

    Homemade Pizza - 2 ingredients dough

    Jo was sharing this recipe at her group and it caught my attention.I love recipes that require very few ingredients and yet taste yummy. I mean..okay..who doesn't?

    Anyway, this is a keeper! Just in 30 minutes,you can have a homemade with love yummilicious pizza! Try and let me know what you think,ya?

    • 10" by 8" (actually the size varies a little,as it depends on how thin you want your crust to be.)
    You will need:
    • 1 small tub of greek yogurt (135ml)
    • 154g self raising flour
    • Your favourite toppings (i am using pasta sauce,mozzarella cheese,pineapple,ham and green peppers)
    The Preparation:
    1. Place the ingredients into a breadmaker and knead for 10 minutes or till smooth. (you can use a mixer as well.) 
    2. Flour your work area.
    3. Roll out the dough into the desired size.
    4. Place onto lightly grease or lined tin.
    5. Spread pasta sauce,sprinkle some cheese and your favourite toppings.
    6. Topped with generous amount of cheese.
     The Baking:
    1. Bake in a preheated oven at 200°C for 15-20 minutes.
    2. Remove from oven and serve hot.

    Original recipe from:Two Ingredients Pizza Dough Recipe by Baking Tai Tai.
    ~Indulge in what we make at DeQueenKitchen~

    Rainbow Swiss Roll

    Somewhere over the rainbow~~~ Who doesn't love rainbow? These colours just brightens up your day,don't you think so?

    I am using my trusty swiss roll recipe once again. I have tried 2 recipes using optima flour and nah..they crack the moment i tried to roll them. short cuts for me~

    • 12" by 8" swiss roll tin

    You will need:

    3 egg yolks
    23ml oil(i used canola)
    1/2 + 1/4 tablespoon water
    1.5 tablespoon cold water
    1/4 teaspoon vanilla extract
    15g sugar
    49g cake flour

    3 egg whites
    60g sugar

    Your favorite filling

    The Preparation:

    1. Line the baking tin.
    2. Sift flour.
    3. Whisk egg yolks and sugar in (A) and add in the wet ingredients,mix well.
    4. Add flour,mix well.
    5. Beat egg whites till foamy and add in sugar gradually,beat till stiff peaks formed.
    6. Fold in 1/3 of egg white mixture into yolk mixture. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
    7. Divde batter into 5 bowls.(You can use 6 if you like.)
    8. Colour the batter accordingly.
    9. Pour batter into 5 piping bag and snip off the tips of the bag.(do not cut the holes too big.)
    10. Pipe onto the baking tin,slightly overlapping each coloured batter.
    11. Lightly tap the tin.

    The Baking:
    1. Bake in a preheated oven at 180°C for 15-20 minutes.
    2. Remove from oven and tin.
    3. Leave on rack for 10 minutes and tear off the baking paper.
    4. When cake is completely cooled,spread (C) and roll into a swiss roll.
    5. If you like to have all the colours on each slice,then roll with the colours parallel to you.
    6. For more details on assembly,refer to:Rolling Swiss Roll start at:3.55
    • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
    • Different mixers and ovens will differ in mixing and cooking time.
    • For more info,click here and here.

    ~Indulge in what we make at DeQueenKitchen~