Koko Braid Bar

Men always have Audacity to cheat. Let me go first 😜🤣

Delicious Chocolate Chip Cookie Dough Ice Cream Cake 🍰

Ingredients:

Crust:
2 cups chocolate sandwich cookie crumbs (like Oreo)
1/4 cup unsalted butter, melted
Cookie Dough:
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup mini chocolate chips
Ice Cream Layers:
1.5 quarts vanilla ice cream, softened
1.5 quarts chocolate chip cookie dough ice cream, softened
Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
Directions:
Grease a 9-inch springform pan. Combine the chocolate sandwich cookie crumbs and melted butter, then press into the bottom of the pan. Freeze for 10 minutes.
For the cookie dough, cream the butter and sugars together until light and fluffy. Mix in the milk and vanilla extract until well combined. Add the flour and mix until smooth, then fold in the mini chocolate chips.
Spread half of the vanilla ice cream over the crust, then add half of the cookie dough mixture in chunks over the ice cream. Freeze for 1 hour.
Spread the chocolate chip cookie dough ice cream over the cookie dough layer, then add the remaining cookie dough mixture in chunks over this layer. Freeze for 1 hour.
Spread the remaining vanilla ice cream over the top layer. Freeze for 4-6 hours or overnight until firm.
To make the ganache, heat the heavy whipping cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
Remove the cake from the springform pan and pour the ganache over the top. Freeze for another 30 minutes before serving.
Prep Time: 45 minutes | Cooking Time: 0 minutes | Total Time: 6 hours 45 minutes (including freezing) | Kcal: 600 kcal | Servings: 12 servings

Steak and Shrimp with Zesty Chimichurri Sauce

Ingredients:

2 ribeye steaks (about 1-inch thick)
12 large shrimp, peeled and deveined
3 cloves garlic, minced
1/4 cup fresh lemon juice
1/2 cup fresh parsley, finely chopped
1 tbsp red pepper flakes (optional, for heat)
1 tsp salt
Olive oil, for grilling
2 tbsp butter
1/4 cup red onion, finely chopped
1/2 tsp black pepper

Directions:

Prepare the chimichurri sauce: In a small bowl, combine the minced garlic, chopped parsley, red onion, lemon juice, red pepper flakes, salt, and black pepper. Slowly whisk in 1/4 cup of olive oil until well combined. Set aside.
Grill the steaks: Preheat the grill to medium-high heat. Brush the steaks with olive oil and season with salt and pepper. Grill the steaks for 4-5 minutes per side for medium-rare, or longer depending on your preferred level of doneness.
Cook the shrimp: While the steaks are grilling, heat a skillet over medium-high heat. Add the butter and shrimp. Cook for 2-3 minutes on each side, until pink and opaque.
Serve the steak and shrimp: Once the steaks are done, remove from the grill and let rest for 5 minutes. Slice the steak against the grain.
Top with chimichurri: Arrange the steak slices and shrimp on a serving platter. Drizzle the chimichurri sauce generously over the steak and shrimp.
Garnish and enjoy: Serve immediately with additional chimichurri sauce on the side. Enjoy this zesty, flavorful dish!

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: Approximately 500 per serving | Servings: 2-4