11 months ago

Strawberry fro-yo Complete Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

A quick recipe for all those love to cook for themselves and for the families.

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Strawberry fro-yo

Ingredients:
Frozen strawberries 4 cups
Honey 3 tbsp
Yogurt ½ cup
Lemon juice 1 tbsp


Method:
Blend the frozen strawberries, honey, yogurt and lemon juice. Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer.

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Red velvet cookie

Ingredients:
Flour 1-¾ cup
Cocoa powder ¼ cup
Corn flour 2 tsp
Baking soda ½ tsp
Salt ¼ tsp
Unsalted butter ¾ cup
Caster sugar ¾ cup
Brown sugar ½ cup
Egg 1
Egg yolk 1
Vanilla essence 2 tsp
Red food coloring 1 ½ tbsp
Vinegar 2 tsp
White chocolate chips 1 cup
Cream Cheese Frosting:
Unsalted butter ¼ cup
Cream cheese 2 oz
Icing sugar 1 ½ cups
Salt ¼ tsp
Cream or milk 1-2 tsp
Red hearts or sprinkles to serve
Method:
Sift together the flour, cocoa, cornflour, baking soda and salt. Beat the butter, caster sugar and brown sugar until light and fluffy. Then add in the egg, egg yolk, vanilla essence, red food coloring and vinegar and mix until smooth. Fold in the flour mixture and stir in the white chocolate chips. Spoon the batter into a greased and lined pan and press it down to the edges. Use butter paper between the dough and fingers to stop your fingers from turning red and getting too sticky. Bake in the preheated oven at 180 degrees C for approximately 30 minutes or until the top is set and you can see the edges just starting to pull away from the sides of the pan. Beat together the butter and cream cheese until softened and slowly beat in the icing sugar followed by the salt. If the mixture is too thick, add in a little cream or milk, or if it's too thin add in an extra ¼ cup icing sugar. Once the cookie cake is fully cooled, pipe the frosting around the edges. Top with red sprinkles and serve.

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