@chef.kennyeats

Smoked Ossu Bucco Red Wine Gravy & Creamy Saffron Rissoto! Full recipe 👇🏿 #shorts #food #recipe Pecan-Smoked Beef Shank Osso Buco with Saffron Risotto Beef Shank Osso Buco Ingredients 4 beef shanks, about 2–3 inches thick 1–2 tablespoons olive oil Salt, to taste Black pepper, to taste Garlic powder, to taste Onion powder, to taste Paprika, to taste Chef Kenny This Bussin Seasoning, optional 1 large onion, diced 2 carrots, diced 2 celery stalks, diced 4–6 garlic cloves, minced 2 tablespoons tomato paste 1 cup dry red wine 2 cups beef stock 1 can crushed or diced tomatoes, about 14–15 ounces 2 bay leaves 3–4 sprigs fresh thyme Gremolata 1/4 cup finely chopped parsley Zest of 1/2 lemon 1 small garlic clove, finely minced Saffron Risotto 1 1/2 cups Arborio rice 4–5 cups chicken or beef stock, kept warm 1 small pinch saffron threads 2 tablespoons butter, divided 1 tablespoon olive oil 1/2 small onion, finely diced 1/2 cup dry white wine 3/4 cup grated Parmesan cheese Salt and black pepper, to taste 1–2 tablespoons heavy cream, optional Instructions 1. Season the beef shanks. Pat the beef shanks dry. Season with salt, black pepper, garlic powder, onion powder, paprika and a light amount of This Bussin Seasoning. 2. Smoke the shanks. Preheat smoker to 225°F using pecan wood. Place the beef shanks directly on the grates and smoke for about 45–60 minutes. You’re not trying to cook them through here. You just want that smoke flavor attached before the braise does the heavy lifting. 3. Build the braising base. Preheat oven to 325°F. Heat olive oil in a large Dutch oven or braising pan. Add onion, carrots and celery. Cook until slightly softened. Add garlic and cook about 30 seconds. Stir in tomato paste and cook for 1–2 minutes. 4. Deglaze. Pour in red wine and scrape up everything from the bottom of the pan. Simmer for several minutes to reduce slightly. 5. Braise the beef. Add beef stock, tomatoes, bay leaves and thyme. Place the smoked beef shanks into the liquid. The braising liquid should come roughly halfway up the meat. Cover tightly and braise at 325°F for 2 1/2–3 1/2 hours, until the beef is extremely tender and nearly falling apart. 6. Reduce the sauce. Carefully remove the shanks. Discard bay leaves and thyme stems. Simmer the braising liquid uncovered until it thickens into a rich sauce. Return the shanks to the sauce or spoon the sauce over them when plating. Saffron Risotto 7. Bloom the saffron. Add the saffron threads to a small amount of the warm stock and let sit for several minutes. 8. Start the risotto. Heat 1 tablespoon butter and olive oil in a wide pan. Add onion and cook until soft without browning. Add Arborio rice and toast for about 1–2 minutes. 9. Deglaze. Add white wine and stir until mostly absorbed. 10. Add the stock slowly. Add warm stock about 1 ladle at a time, stirring frequently. Allow each addition to absorb before adding more. Continue for roughly 18–22 minutes, until the rice is creamy but still slightly firm in the center. Add the saffron and saffron liquid during cooking so the rice develops that deep golden color. 11. Finish the risotto. Remove from the heat. Stir in remaining butter and Parmesan. Add 1–2 tablespoons heavy cream only if you want it even richer. Season with salt and black pepper. The risotto should spread slowly on the plate, not sit there like mashed potatoes pretending it belongs. Gremolata 12. Mix the garnish. Combine parsley, lemon zest and minced garlic. Plate 13. Serve. Spoon saffron risotto into a wide bowl. Place a beef shank directly over the risotto. Spoon plenty of the reduced red-wine braising sauce over the beef. Finish with a light sprinkle of gremolata. Make-or-Break The shanks need to be spoon-tender. If they’re still firm after 2 1/2 hours, keep braising. Beef shank has absolutely no interest in your schedule

Crispy Beef Stuffed Pita! Full recipe 👇🏿 #shorts #food #recipe Crispy Beef Stuffed Pita Beef Filling - 1 1/2 pounds 80/20 ground beef - 1 small white onion, finely grated - 4 garlic cloves, finely minced - 1/4 cup finely chopped fresh parsley - 3 tablespoons epis - 1 tablespoon tomato paste - 1 1/2 teaspoons smoked paprika - 1 teaspoon ground cumin - 1 teaspoon harissa seasoning - 1 teaspoon ground coriander - 1 teaspoon onion powder - 1 teaspoon granulated garlic - 1/2 teaspoon chili powder - 1/2 teaspoon Aleppo pepper or crushed red pepper - 1 1/4 teaspoons kosher salt - 1/2 teaspoon black pepper - 1 teaspoon lemon zest - 1 tablespoon lemon juice For the Pita - 4 large pita breads - 2 tablespoons olive oil - 2 tablespoons melted butter Garlic Tahini Yogurt Sauce - 1 cup plain Greek yogurt - 2 tablespoons tahini - 1 small garlic clove, finely grated - Juice of 1/2 lemon - 1 teaspoon honey - 1 tablespoon chopped parsley - Salt, to taste - Black pepper, to taste Finish - Chopped parsley - Lemon wedges - Sumac, optional Directions 1. Grate the onion, then lightly squeeze out some of the excess liquid. You still want moisture, just not enough to turn the filling into beef soup. 2. Add the ground beef, onion, garlic, parsley, epis, tomato paste, smoked paprika, cumin, harissa, coriander, onion powder, granulated garlic, chili powder, Aleppo pepper, salt, black pepper, lemon zest, and lemon juice to a bowl. 3. Mix gently with your hands just until everything is evenly incorporated. 4. Cut each pita in half and carefully open the pockets. 5. Stuff each pita with a thin, even layer of beef, pressing the mixture all the way toward the edges. Don't overstuff them. About 1/3 inch thick is where you want to live. 6. Mix the olive oil and melted butter together and lightly brush both sides of each stuffed pita. 7. Heat a cast-iron skillet or griddle over medium to medium-low heat. 8. Place the stuffed pitas in the pan and cook for about 4–5 minutes per side, pressing gently with a spatula. 9. Stand the pita on the open meat edge for another 1–2 minutes to directly brown the exposed beef. 10. Cook until the pita is deeply golden and crisp and the beef reaches 160°F internally. 11. Mix the Greek yogurt, tahini, garlic, lemon juice, honey, parsley, salt, and black pepper until smooth. 12. Rest the arayes for about 2 minutes, then cut them into triangles. 13. Finish with chopped parsley and a light dusting of sumac. Serve with the garlic tahini yogurt sauce and fresh lemon. Make-or-Break Note Spread the beef thin and all the way to the edges. If you pack a thick burger-sized layer into the pita, the bread burns before the middle cooks. Thin beef + medium heat gives you that crispy outside with juicy, browned meat inside. The butter-and-olive-oil brush is also worth keeping. Olive oil handles the heat while the butter gives the pita that deep toasted flavor and camera-friendly golden crust.

Biscoff Cookie Ice Cream Bar! Full recipe 👇🏿 #shorts #food #recipe Biscoff Ice Cream Bars Ingredients Ice Cream - 2 cups heavy whipping cream - 1 can sweetened condensed milk - 1/2 cup Biscoff cookie butter - 1/2 cup melted white chocolate Coating - 12 oz white chocolate - 2 tablespoons coconut oil - 1/3 cup Biscoff cookie butter - Whole Biscoff cookies Instructions 1. Whip the heavy cream until stiff peaks form. 2. Mix the sweetened condensed milk, Biscoff cookie butter and melted white chocolate together. 3. Gently fold the mixture into the whipped cream. 4. Fill your ice cream bar molds and insert popsicle sticks. 5. Freeze for 6–7 hours or overnight. 6. Melt the white chocolate and mix in the coconut oil and Biscoff cookie butter. 7. Remove the frozen bars from the molds and dip them into the Biscoff white chocolate coating. 8. Before the coating sets, place one whole Biscoff cookie on top of each bar. 9. Freeze again until the coating is completely set. 10. Serve frozen and enjoy.

Biscof Cookie Ice Cream Bar! Full Recipe and video tomorrow! #shorts #food #recipe

Cookie Monster Cheesecake Ice Cream Cup! full recipe 👇🏿 #shorts #food #recipe Chips Ahoy Cheesecake Ice Cream Cup Ingredients 18 oz white melting chocolate Blue oil-based food coloring 2 cups heavy whipping cream 1 can sweetened condensed milk 8 oz cream cheese, softened 1 tsp vanilla extract Nutella, slightly warmed 1 1/2 cups crushed Chips Ahoy cookies 1/2 cup mini chocolate chips Instructions 1. Melt the white chocolate and mix in blue food coloring. 2. Coat the inside of the cup molds with the blue chocolate. Freeze for 5–10 minutes, then add a second coat and freeze again. 3. Beat the cream cheese until smooth. Mix in the sweetened condensed milk and vanilla. 4. In a separate bowl, whip the heavy cream until stiff peaks form. 5. Fold the whipped cream into the cream cheese mixture. 6. Slightly warm the Nutella so it loosens up, then gently fold it into the ice cream mixture. 7. Fold in 1 cup crushed Chips Ahoy cookies and the mini chocolate chips. 8. Fill each chocolate cup with the cheesecake ice cream mixture. 9. Add extra crushed Chips Ahoy in the middle and on top. 10. Freeze for at least 6 hours or overnight. 11. Remove from the molds while completely frozen and serve.

Strawberry Crunch Cheesecake! full recipe 👇🏿 #shorts #food #recipe INGREDIENTS Crust 24 Golden Oreos, cream removed 3/4 cup freeze-dried strawberries, crushed 6 Tbsp unsalted butter, melted 2 Tbsp granulated sugar Cheesecake Filling 3 (8 oz) blocks cream cheese, softened 1 cup granulated sugar 1 cup sour cream 3 large eggs 1 Tbsp vanilla bean paste 1 Tbsp all-purpose flour Red gel food coloring Optional: 2–3 Tbsp strawberry purée Strawberry Glaze 1/2 cup strawberry jam 2 Tbsp water 1 tsp lemon juice Strawberry Crunch 3/4 cup crushed Golden Oreos 3/4 cup crushed freeze-dried strawberries 3 Tbsp melted butter DIRECTIONS 1. Preheat oven to 350°F. 2. Mix the crushed Golden Oreos, freeze-dried strawberries, sugar, and melted butter. 3. Press the crust into a 10-inch springform pan and bake for 8–10 minutes. Let cool. 4. Beat the cream cheese and sugar until smooth. 5. Mix in the sour cream, vanilla bean paste, and flour. 6. Add the eggs one at a time, mixing on low just until combined. 7. Add red gel food coloring until you get the pink color you want. Mix in strawberry purée if using. 8. Pour the filling over the cooled crust. 9. Reduce oven temperature to 325°F and bake for 60–70 minutes, until the edges are set and the center still has a slight jiggle. 10. Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour. 11. Refrigerate for at least 4 hours. 12. Make the glaze by warming the strawberry jam, water, and lemon juice for 1–2 minutes until smooth. 13. Spread a thin layer of strawberry glaze over the chilled cheesecake. 14. Mix the crushed Golden Oreos, freeze-dried strawberries, and melted butter for the crunch topping. 15. Sprinkle the strawberry crunch evenly over the cheesecake. 16. Refrigerate for another 30 minutes before slicing and serving.

Let's make some strawberry shortcake cheesecake. Y'all already know my cheesecake game. Serious. So let's get into round up your Gringo Oreos, your strawberries, and your strawberry Jello pack. Whip your cream cheese, add your sugar, then hit it with some strawberry extract. Folding your egg round out the same makes me earlier. Add some butter to it, press it in a pan against the side. I made some extra thick top. And fold your strawberries up in that bad boy. Just like that. Paint the top, let it stick just like that. And oh, look how good that looks. If you want the full recipe, drop a five emoji in the comments. You already know this bussin. I'm on ball.

Chips Ahoy Cheesecake Ice Cream Cup! Full video and recipe tomorrow! #shorts #food #recipe

Deep Fried Churro Cheesecake! Full recipe 👇🏿 #shorts #food #recipe

Garlic Shrimp Pasta! full recipe 👇🏿 #shorts #food #recipe Shrimp Calamarata with Blistered Tomatoes, Spinach & Basil Ingredients - 12 oz calamarata pasta - 1 lb 16/20 shrimp, peeled and deveined - This Bussin Everything Seafood Seasoning, to taste - Old Bay seasoning, light sprinkle - 2 tbsp olive oil, divided - 1/2 small onion, diced - 4 garlic cloves, minced, divided - 1 tsp Italian herb seasoning purée - 1/2 tsp Momofuku chili flakes, or to taste - 1/4 cup dry white wine - 1 1/2 cups heirloom cherry tomatoes - 2 cups fresh spinach - 1/3 to 1/2 cup reserved pasta water - 1/4 to 1/3 cup pasta sauce, just enough to lightly thicken the sauce - 1/3 cup fresh basil, chiffonaded - Freshly grated Parmesan cheese, for finishing - Salt, as needed Instructions 1. Stack the basil leaves, roll them tightly, and slice them into thin ribbons. Set aside. 2. Season the shrimp with This Bussin Everything Seafood Seasoning and a light sprinkle of Old Bay. 3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. 4. Add the diced onion and half of the garlic. Sauté for about 1 to 2 minutes until fragrant and slightly softened. 5. Add the seasoned shrimp and cook briefly, about 1 to 2 minutes per side. 6. Add the Italian herb seasoning purée and Momofuku chili flakes. 7. Deglaze the skillet with the white wine, scraping up the flavorful bits from the bottom of the pan. 8. Cook for another 30 seconds to 1 minute, then remove the shrimp mixture from the skillet while the shrimp are still slightly undercooked. Set aside. 9. Bring a large pot of salted water to a boil and cook the calamarata until al dente. 10. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside. 11. Add the remaining olive oil to the skillet over medium-high heat. 12. Add the heirloom cherry tomatoes and remaining garlic. Cook until the tomatoes begin to blister, soften, and release some of their juices. 13. Add the spinach and sauté for about 2 minutes, just until wilted. 14. Return the shrimp mixture to the skillet, then add the cooked calamarata. 15. Add a small amount of pasta sauce and a splash of reserved pasta water. 16. Toss everything together until the sauce lightly coats the pasta and begins to thicken. 17. Add more pasta water only as needed to loosen the sauce. 18. Add the chiffonaded basil and toss everything together one final time, allowing the shrimp to finish cooking through. 19. Remove from the heat and finish with freshly hand-grated Parmesan cheese. 20. Serve immediately.

Churro Fried Cheesecake full video and Recipe tomorrow! #shorts #food #recipe

Lucky Charms Marshamallow Ice Cream Taco Full recipe 👇🏿#shorts #food #recipe Lucky Charms Marshmallow Ice Cream Tacos Makes: 6 tacos Ingredients Waffle Taco Shells - 2 eggs - 1/2 cup sugar - 1/3 cup melted butter - 1/4 cup whole milk - 1 tsp vanilla extract - 2/3 cup all-purpose flour - Pinch of salt Cereal Milk - 2 cups Lucky Charms - 1 cup half-and-half Ice Cream Filling - 2 cups heavy whipping cream - 1 can (14 oz) sweetened condensed milk - 1 tsp vanilla extract - 1/2–3/4 cup Lucky Charms cereal milk - 1–1 1/2 cups Lucky Charms marshmallows Chocolate Coating & Toppings - 16 oz white melting chocolate - 1–2 tbsp coconut oil - Optional lavender oil-based food coloring - 1 cup crushed Lucky Charms - 1/2 cup Lucky Charms marshmallows - Extra white chocolate for drizzling Instructions 1. Combine Lucky Charms and half-and-half. Refrigerate for approximately 2 hours, then strain. Refrigerate the cereal milk until cold. 2. Whisk together eggs and sugar. Add melted butter, milk, and vanilla. Mix in flour and salt until smooth. 3. Cook the batter in a preheated waffle cone maker until golden brown. Immediately shape each waffle into a taco using a rolling pin or taco mold. Allow to cool. 4. Whip the cold heavy cream until stiff peaks form. 5. Combine condensed milk and vanilla in a separate bowl. Gently fold into the whipped cream. 6. Gradually fold in 1/2 cup of cold cereal milk. Add more if needed, without exceeding 3/4 cup. 7. Fold in the Lucky Charms marshmallows. Freeze for 2–3 hours until firm enough to scoop. 8. Melt half the white chocolate with a little coconut oil. Brush the inside of each waffle taco shell with melted chocolate. Freeze for 5–10 minutes until set. 9. Fill each taco shell with Lucky Charms marshmallow ice cream. Smooth the exposed filling and freeze for another 3–4 hours until completely solid. 10. Melt the remaining white chocolate with coconut oil. Add optional lavender oil-based coloring. 11. Dip the exposed ice cream portion of each frozen taco into the melted chocolate. 12. Immediately decorate with crushed Lucky Charms and additional marshmallows. 13. Drizzle with additional melted white chocolate and freeze until completely set. 14. Keep frozen until ready to serve.

Lucky Charms Marshmallow Ice Cream Taco! Full recipe tomorrow and video #shorts #food #recipe

Brown Butter Oreo Brookie! Full recipe 👇🏿 #shorts #food #recipe Brown Butter Oreo Brookie Ingredients Brown Butter Cookie Dough - 3/4 cup unsalted butter - 2/3 cup brown sugar - 1/4 cup granulated sugar - 1 large egg - 1 tablespoon heavy cream - Seeds from 1/2 vanilla bean - 2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 3/4 cup chocolate chips Brownie Batter - 1 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup unsalted butter, melted - 1/3 cup neutral oil - 2 large eggs - 1 egg yolk - Seeds from 1/2 vanilla bean - 3/4 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon espresso powder - 1/2 teaspoon salt - 3/4 cup chocolate chips Oreos - 15 whole Oreo cookies - 6–7 additional Oreo cookies, each cut into 4 pieces Chocolate Ganache - 1/2 cup semi-sweet or dark chocolate, chopped - 1/4 cup heavy cream Directions 1. Preheat oven to 375°F and prepare a 9×13-inch baking pan. 2. Add the 3/4 cup butter to a saucepan over medium heat. Cook until the butter foams and the milk solids turn golden brown and smell nutty. Remove from the heat and let cool slightly. 3. Add the browned butter, brown sugar, and granulated sugar to a mixing bowl and mix until combined. 4. Add the egg, heavy cream, and seeds from half of the vanilla bean. Mix until smooth. 5. Add the flour, baking soda, and salt. Mix just until the cookie dough comes together. 6. Fold in the chocolate chips and set the cookie dough aside. 7. For the brownie batter, combine the granulated sugar, brown sugar, melted butter, and oil. 8. Add the eggs, egg yolk, and seeds from the remaining half of the vanilla bean. Mix until smooth. 9. Add the flour, cocoa powder, espresso powder, and salt. Mix just until combined. 10. Fold in the chocolate chips. 11. Spread most of the brownie batter evenly across the bottom of the prepared 9×13-inch pan. 12. Arrange the 15 whole Oreos evenly over the brownie batter. 13. Scoop portions of the brown butter cookie dough over the Oreos and gently flatten them across the surface. 14. Spoon the remaining brownie batter over and between the cookie dough. 15. Take 6–7 additional Oreos and cut each Oreo into 4 pieces. 16. Scatter the quartered Oreo pieces evenly throughout the entire top of the brookie. 17. Lightly press the Oreo pieces into the surface so they stay in place while baking. 18. Bake at 375°F for about 30–35 minutes, or until the edges are set and the center is baked through but still fudgy. 19. Let the brookie cool completely before adding the ganache. 20. Heat the heavy cream until steaming but not boiling. 21. Pour the hot cream over the chopped chocolate and let sit for about 2 minutes. 22. Stir until smooth and glossy. 23. Drizzle the chocolate ganache over the cooled brookie. 24. Let the ganache set slightly, then slice and serve.

Brown Butter Oreo Brookie! full recipe & video tomorrow #shorts #food #recipe

Frosted Flakes Biscoff Ice Cream Cup! Full recipe 👇🏿 #shorts #food #recipe HERES THE RECIPE Frosted Flakes Biscoff Ice Cream Cup Ingredients Cereal Milk 1 cup half-and-half 1 1/2 cups Frosted Flakes Ice Cream Filling 2 cups cold heavy whipping cream 1 (14 oz) can sweetened condensed milk 1/3 cup Frosted Flakes cereal milk 1/2 cup Biscoff cookie butter, slightly warmed 1 teaspoon vanilla 3/4 cup crushed Frosted Flakes Chocolate Cup 16 oz white melting chocolate Orange oil-based food coloring Crushed Frosted Flakes Directions Soak the Frosted Flakes in the half-and-half for 1 to 2 hours, then strain. Reserve 1/3 cup cereal milk. Melt the white chocolate and color it orange. Coat the inside of your cup with chocolate and freeze for about 10 minutes. Repeat until you have 3 coats. Whip the heavy cream until stiff peaks form. Mix the condensed milk, cereal milk, Biscoff, and vanilla together. Fold the mixture into the whipped cream, then fold in the crushed Frosted Flakes. Fill the chocolate cup with the ice cream mixture and insert your stick. Freeze for 4 to 6 hours or overnight. Seal the bottom with melted orange chocolate and immediately add crushed Frosted Flakes. Freeze until firm, then carefully remove the plastic cup and enjoy.

Frosted Flakes Biscoff Ice Cream Cup! Full recipe and video tomorrow #shorts #food #recipe

Oreo Brookie Chocolate Ganache full video and Recipe tomorrow #shorts #food #recipe

Strawberry Cinnamon Toast Crunch Ice Cream Taco! Full recipe 👇🏿 #shorts #food #recipe STRAWBERRY CINNAMON TOAST CRUNCH ICE CREAM TACO Ingredients Waffle Taco Shells 4 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1/2 cup unsalted butter, melted 1 1/3 cups all-purpose flour 1/4 to 3/8 cup milk Ice Cream Filling 2 cups heavy whipping cream 1 (14 oz) can sweetened condensed milk 3/4 cup crushed Biscoff cookies 1 cup crushed Strawberry Cinnamon Toast Crunch 1/4 cup Hershey’s Strawberry Syrup Coating 2 cups crushed Strawberry Cinnamon Toast Crunch 12 oz white chocolate Red oil-based food coloring Chocolate-Dipped Tips 4 oz white chocolate, melted Directions 1. Whisk together the eggs, sugar, vanilla, salt, and melted butter. 2. Add the flour and mix until smooth, then add enough milk to make a batter that spreads easily. 3. Cook the batter in a waffle cone maker until golden brown, then shape each one into a taco shell while still hot. Let cool completely. 4. Whip the heavy cream to stiff peaks, then fold in the sweetened condensed milk. 5. Fold in the crushed Biscoff, crushed Strawberry Cinnamon Toast Crunch, and strawberry syrup. 6. Fill the taco shells with the ice cream mixture and freeze for 4 to 6 hours, or until firm. 7. Melt the white chocolate and divide it in half. Leave one half white and tint the other half pink with red oil-based food coloring. 8. Coat the frozen tacos with the white and pink chocolate, then press on the crushed Strawberry Cinnamon Toast Crunch. 9. Drizzle more chocolate over the top and dip both ends in melted white chocolate. 10. Freeze again until set and keep frozen until ready to serve.

Strawberry Cinnamon Toast Crunch Ice Cream Taco! Full and recipe tomorrow! #shorts #food #recipe

Oreo Cookies & Cream Stuffed Cookie! Full recipe here! #shorts #food #recipe OREO STUFFED COOKIES & CREAM COOKIES Ingredients ¾ cup browned salted butter ¾ cup brown sugar ¼ cup granulated sugar 1 egg 1 tablespoon heavy cream 1 teaspoon vanilla extract 2 cups all-purpose flour 2 tablespoons cornstarch ½ teaspoon baking soda ¼ teaspoon salt ½ cup white chocolate chips ½ cup chopped Cookies & Crème chocolate ¾ cup chopped Oreos 8 whole Oreos 8 oz Cookies & Crème chocolate 1 tablespoon coconut oil ¼ cup white chocolate ½ teaspoon coconut oil Crushed Oreos for topping Directions 1. Mix the browned butter, brown sugar, and granulated sugar. 2. Add the egg, heavy cream, and vanilla. 3. Mix in the flour, cornstarch, baking soda, and salt. 4. Fold in the white chocolate chips, chopped Cookies & Crème chocolate, and chopped Oreos. 5. Divide the dough into 8 large portions. 6. Stuff each cookie with one whole Oreo and completely cover it with dough. 7. Shape the cookies tall and thick and freeze for 20–30 minutes. 8. Bake at 375°F for 12–15 minutes. 9. Let the cookies cool completely. 10. Melt the Cookies & Crème chocolate with 1 tablespoon coconut oil. 11. Spoon the chocolate onto parchment and place each cookie on top to create a thick chocolate bottom. 12. Chill for 10–15 minutes until firm. 13. Melt the white chocolate with ½ teaspoon coconut oil. 14. Drizzle over the cookies and immediately top with crushed Oreos. 15. Let the chocolate set and serve.