decadent

One slice of this salty-sweet tart won't be enough.

Oreo and peanut butter pie

Oreos (or other chocolate cream biscuits)

unsalted butter

peanut butter

icing sugar, sifted

good-quality dark chocolate, chopped

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Chocolate cake? Check. Cookie dough frosting? Check. Oozy caramel drizzle? Check. It doesn't get much better does it?

Cookie dough chocolate cake with caramel drizzle

unsalted butter, softened

(550 grams) caster sugar

tsp vanilla extract

eggs

(400 grams) self-raising flour

(100 grams) good-quality cocoa powder

(250 milliliters) milk

tsp baking powder

(185 milliliters) Kahlua

(330 grams) caster sugar

eggwhites

unsalted butter, chopped, softened

(200 grams) milk powder

tbs vanilla extract

dark chocolate chips, roughly chopped

cacao nibs

(220 grams) caster sugar

salted butter

(125 milliliters) pure (thin) cream

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A simple and fantastic recipe for Shrimp Salad. Sure to become a favorite in your home as it is in ours! A great fit for low carb and keto diets! 

Shrimp Salad

lemons (divided)

shrimp

salt

mayonnaise (or 1/3 cup mayonnaise and 1/3 cup plain yogurt

Dijon mustard

capers (coarsely chopped)

dill

shallot (minced)

lemon juice (from about 1/2 lemon)

black pepper (to taste)

celery (diced small)

butter lettuce leaves

Cut one lemon into wedges. (Reserve remaining half lemon for dressing.)

Prepare ice bath for shrimp.

Bring 2 quarts water, lemon wedges and kosher salt to boil in a large pot over medium-high heat. Add shrimp and cook uncovered 2 to 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath.

When shrimp are cool, lift out of ice bath with slotted spoon. Pat dry and add to large salad bowl.

To a separate bowl add mayonnaise, Dijon mustard, capers, dill, and shallot. Squeeze remaining lemon half over (about 1 tablespoon of fresh juice). Whisk until well combined. Season to taste with pepper.

Add celery to shrimp in salad bowl. Spoon mayonnaise mixture over and gently toss to coat evenly.&nbsp;

If desired, line 6 individual serving bowls or salad plates with butter lettuce leaves.

Divide shrimp salad among 6 bowls or plates and serve.

https://embed.mediavine.com/videos/hoyyfcvivarkz6kibfms

You can make, creamy delicious Shrimp Salad in minutes with this simple recipe! Serve it over crisp lettuce, on brioche buns or tossed with pasta! Perfect for low carb and keto diets too!

Easy Black Forest Brownies

butter

sugar

cocoa powder

flour (all purpose)

tsp salt

cherries

pecans (chopped)

chocolate chips

Preheat oven to 350ºF. Line 8- inch square pan with parchment paper or grease and flour well.

In a large saucepan, melt non-dairy butter substitute. Remove from heat and stir in sugar, eggs, and vanilla. Then add cocoa powder, flour, salt, and baking powder. Mix in dried cherries, chopped nuts. and chocolate chips.

Spread batter in prepared pan and bake for 25-30 minutes. Do not overbake.

This basic chocolate brownie recipe will be your new go-to. It’s rich, fudgy and totally irresistible. 

Basic chocolate brownie

butter, chopped

dark chocolate, chopped

coles australian free range eggs

(150 grams) plain flour

(35 grams) cocoa powder

(80 grams) sour cream

With a creamy cheesecake swirl, these indulgent red velvet brownies are a step up from your regular recipe.

Red velvet cheesecake swirl brownie

tbs red liquid food colouring

tsp white vinegar

cream cheese

(55 grams) caster sugar, extra

coles australian free range egg, extra

The cake that's so good it should be illegal.

Dreams do come true: Jamie Oliver has made a Ferrero Rocher cake

(50 grams) cocoa, sifted

(200 grams) plain flour, sifted

tsp baking powder, sifted

sunflower oil

eggs, separated

tsp cream of tartar

Ferrero Rocher chocolates and edible gold leaf (optional), to decorate

(75 grams) caster sugar

hazelnuts

tbs sunflower oil

dark chocolate (70%), chopped

cornflakes

caster sugar

softened unsalted butter, chopped

unsalted butter, chopped

tbs glucose syrup

With a dark chocolate digestive base and nutty cream cheese topping, this frozen dessert has a winter twist

Iced chestnut ripple cheesecake

dark chocolate digestive biscuits

golden caster sugar

chestnut pieces, roughly chopped

can chestnut purée

icing sugar

tbsp dark rum

pot double cream

vanilla extract

tub soft cheese

For the base, blitz the biscuits in a food processor or bash in a bag to make crumbs. Stir in the butter, then press into the base of a 22cm springform cake tin. Chill.

For the praline, line a tray with baking parchment and lightly oil it. Tip the caster sugar into a frying pan and place over a high heat. Cook for 5 mins, without stirring, until dissolved and you have a dark amber caramel. Throw in the chestnut pieces, then quickly tip onto the baking parchment and leave to harden. Break or chop into small pieces and set aside.

For the filling, blitz the chestnut purée in a food processor with the icing sugar and 1 tbsp of the rum. Set 3 tbsp of the mix aside. In a large bowl, whisk the cream with the caster sugar and vanilla until it holds its shape, then whisk in the soft cheese. Beat in the pieces of praline, then gently fold through the chestnut purée so that it ripples the cream. Spoon onto the biscuit base. Bang the cake tin gently on the work surface to level and smooth over the top. Cover with cling film and freeze for at least 12 hrs or up to 1 month.

For the drizzle, mix the remaining rum with the reserved chestnut purée and enough water to make it just runny. If serving the cake within 2 days, chill the drizzle; if keeping for longer, freeze and defrost when needed.

Put the cheesecake in the fridge to thaw a little 30 mins before serving. Using a sandwich bag with a corner tip cut off, pipe the drizzle over the top of the cake in a zig-zag pattern. Carefully remove from the tin and serve in small wedges – with a glass of rum if you fancy it.

Try these irresistible Golden Gaytime truffles for a sweet treat this Christmas. They’re great for gifting, too.

Golden Gaytime truffles

pkts cadbury caramilk chocolate, chopped

(80 milliliters) coles thickened cream

(45 grams) kellogg’s coco pops golden gaytime flavour

pkt arnott’s kingston biscuits, finely chopped

Loaded with seafood and veggies, this French-style stew is a must-try. Serve it with crusty bread to make the most of the delicious sauce. 

French-style seafood stew

olive oil

fennel, thinly sliced, fronds reserved

celery stick, thinly sliced

carrot, finely chopped

leek, pale section only, thinly sliced

garlic cloves, crushed

tomatoes,

orange, zested, juiced

tomato paste

(1.5l) fish stock or vegetable stock

thyme

salmon

white fish fillet,

raw banana prawns, peeled leaving tails intact, deveined

coles deli thawed squid rings

blue mussels, scrubbed

Topped with fresh raspberries, this decadent chocolate and tiramisu cheesecake makes for the ultimate sweet treat. Give it a go for your next get-together. 



Baked chocolate-swirl tiramisu cheesecake

tbs coffee granules

savoiardi (sponge finger) biscuits, broken

butter, melted

coles australian free range eggs,

cream cheese, softened

mascarpone,

(35 grams) plain flour

tbs chocolate fudge sauce

Everything you love about hot chocolate but as the best cookie, you’ll ever eat!

Fudgy Hot Chocolate Cookies with Marshmallow Filling

light brown sugar, packed

Xl egg

Xl egg yolk

chocolate extract

all-purpose flour

chocolate mix

dutch processed cocoa powder

baking powder

butter, unsalted and melted

mini chocolate chips

marshmallow bits

marshmallows

Place the fresh regular marshmallows in the freezer.

Preheat the oven to 350 F and line a cookie sheet with parchment paper.

Add the egg, egg yolk, and brown sugar to a bowl. Beat until light and creamy. Add in the chocolate extract and mix until combined.

In another bowl, add the flour, hot chocolate mix, dutch processed cocoa powder, salt, and baking powder. Whisk to combine.

Add the dry ingredients into the egg mixture and mix until almost fully incorporated. If desired, you can use a mixer fitted with the paddle attachment to combine. Or, just use a spatula. Add in the melted butter, and mix to incorporate.

Add the chocolate chips and marshmallow bits in and using a spatula, mix to evenly incorporate.

Grab the frozen marshmallows from the freezer and slice them in half (if not already sliced). Using a large cookie scoop, scoop up about 3 tablespoons of cookie dough.

With damp hands, place the cookie dough into your hand and make an indent in the middle pressing the dough outwards.

Place half of a frozen marshmallow into the cookie well/indent and then form the rest of the dough around the marshmallow, closing it up. Repeat until all of the dough is used up.

Add the dough balls to the prepared baking sheet leaving 2&#8243; apart. Bake for 11-14 minutes or until the cookie is set but still slightly soft. They will firm up while cooling.

Allow the cookies to rest on the tray for at least 10 minutes before transferring them to a cooling rack. Cool completely before storing in an air-tight container.

What an amazing cookie. The way you laid that marshmellow in the middle is brilliant. It reminds me of how did the get the caramel in the Cadbury chocolate bar! Lol! I can only imagine how decadent these are! Well done!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1606772513/fowemt2nqcqdl0fbklmd.mp4

Everything you love about hot chocolate but as the best cookie, you’ll ever eat! Fudgy, decadent, and with a soft marshmallow filling!

Only 5 ingredients stand between you and this decadent sweet treat.

Banana and chocolate tarte tatin

salted butter, chopped

bananas

packet Careme puff pastry, thawed

good-quality dark chocolate, melted

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I feel compelled to warn you… this recipe is decadent. Some might say sinfully so! I love the visually dramatic look of this Red Velvet Trifle! It is one of those recipes that looks like it took a ton of time and effort to make, but it is really simple.

Decadent Red Velvet Trifle Dessert

half and half

heavy cream

semisweet chocolate chips

box red velvet cake mix

mascarpone (room temperature)

Bake the red velvet cake in a large baking pan according to the package instructions. Once the cake is completely cool, break it up into chunks using your hands.

Add the half and half and cream to a small saucepan, and bring it to a simmer on your stovetop.

Pour the chocolate chips into a medium-sized mixing bowl, and once the cream mixture is simmering, slowly pour it over the chocolate chips. Let it sit for 5 minutes or so, then mix well to combine.

Allow the ganache to cool completely.

To make the chocolate ganache:

Add the heavy cream, room-temperature mascarpone, sugar, vanilla, and salt to the bowl of your stand mixer. Mix it on low for a minute or so, or until the ingredients have integrated and the mixture has thickened a bit.

To make the whipped cream:

Top 27 decadent recipes from across the web

The most viewed decadent recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 27 decadent recipes from across the web

The most viewed decadent recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oreo and peanut butter pie

Cookie dough chocolate cake with ca...

Shrimp Salad

Easy Black Forest Brownies

Basic chocolate brownie

Red velvet cheesecake swirl brownie

Dreams do come true: Jamie Oliver h...

Iced chestnut ripple cheesecake

Golden Gaytime truffles

French-style seafood stew

Baked chocolate-swirl tiramisu chee...

Fudgy Hot Chocolate Cookies with Ma...

Banana and chocolate tarte tatin

Decadent Red Velvet Trifle Dessert

Chocolate Cookie Crust Peanut Butte...

Cocoa banana bread recipe by Alison...

Curtis Stone’s brown butter and sal...

Korean Pork Belly

Thermomix recipe: Black Forest Crep...

Cilantro Pumpkin Seed Pesto

High-Altitude Vegan Chipotle & Adob...

Eton Mess

Cheese & apples

Thermomix recipe: Pistachio Pudding...

Vegan Matcha Hot Chocolate

Bakery Style Fudge Brownies

Applebee's Sizzlin' Butter Pecan Bl...

The most viewed decadent recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine