Dessert Bar Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.

Make batter

In a medium bowl whisk together 1.5 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1.5 tsp cinnamon and 1/2 tsp salt. In a large bowl whisk eggs, 1 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil and 1 tsp vanilla until combined. Fold dry ingredients into wet just until combined, then stir in 2 cups grated carrot and 1/2 cup chopped walnuts if using.

Bake

Divide batter evenly among 12 cups (about 2/3 full). Bake 18–22 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make frosting

Beat 8 oz cream cheese with 4 tbsp softened butter until smooth. Gradually add 2 cups confectioners' sugar and 1 tsp lemon juice; beat until light and spreadable. If too thin, chill briefly.

Assemble

When cupcakes are completely cool, pipe or spread frosting on each. Store refrigerated if not serving within 2 hours; bring to room temperature before serving.

Make crust

Preheat oven to 350°F (175°C). Line a 9x9 pan with parchment, leaving an overhang. In a bowl combine 1.5 cups flour and 1/4 cup confectioners' sugar. Cut in 1/2 cup cold cubed butter until mixture resembles coarse crumbs. Add 1 egg yolk and press mixture firmly into the bottom of the prepared pan. Bake crust 15–18 minutes until just set and lightly golden.

Make filling

Whisk together 1 cup granulated sugar and 2 tbsp flour in a bowl. Add 3 whole eggs, 3/4 cup fresh lemon juice and 1 tbsp lemon zest; whisk until smooth. Pour over hot baked crust.

Bake and finish

Return to oven and bake 18–22 minutes more, until filling is set but slightly jiggly in center. Cool to room temperature, then chill 2 hours. Lift from pan using parchment, dust with 1/4 cup confectioners' sugar and cut into 16 squares.

Prepare pan and base

Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment. In a bowl whisk 1 cup flour, 1/4 cup cocoa powder, 1 cup granulated sugar and 1/2 tsp sea salt. Stir in 1/2 cup melted butter, 2 eggs and 1 tsp vanilla until combined into a thick batter. Spread evenly in prepared pan.

Add caramel and bake

Warm 1 cup caramel (if using soft caramels, melt with 2–3 tbsp cream) until pourable. Spoon or pour caramel in an even layer over the batter; use a spatula to gently swirl if desired. Bake 22–28 minutes until set at edges and a toothpick into chocolate portion has a few moist crumbs but not raw batter. Cool completely in pan.

Top with chocolate and salt

Heat 1/4 cup heavy cream until simmering and pour over 1 cup semisweet chocolate chips; let sit 1 minute and whisk to a glossy ganache. Spread ganache over cooled bars. Sprinkle a light pinch (to taste) of flaky sea salt over the top. Chill until ganache is set, then cut into 12 bars.

Make butterscotch base

In a medium saucepan over medium heat melt 3 tbsp unsalted butter and 1/2 cup dark brown sugar, stirring until sugar dissolves and mixture is fragrant and slightly caramelized (about 2–3 minutes).

Temper and cook custard

Add 1 cup heavy cream and 1/2 cup whole milk to the saucepan and heat until just simmering. In a bowl whisk 4 egg yolks. Slowly ladle about 1/2 cup of the hot cream mixture into the yolks while whisking to temper. Then whisk tempered yolks back into the saucepan. Cook gently over low heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon (do not boil). Remove from heat, stir in 1 tsp vanilla and 1/4 tsp sea salt.

Bake in bain-marie

Divide custard among six 6-oz ramekins. Place ramekins in a baking dish and add hot water to come halfway up the sides. Bake at 325°F (160°C) for 25–30 minutes until centers are just set (slight jiggle). Remove ramekins from water bath and cool to room temperature, then chill at least 2 hours.

Serve

Serve chilled; optionally top with a light sprinkle of flaky sea salt or a few caramel shards.

Prepare dough

Preheat oven to 375°F (190°C). In a bowl whisk 2.25 cups flour, 1 tsp baking soda and 1 tsp salt. In another bowl beat 1 cup softened butter with 1/2 cup granulated sugar and 1 cup brown sugar until creamed and fluffy. Add 2 eggs one at a time, then 2 tsp vanilla. Gradually add dry ingredients until just combined, then fold in 2 cups semisweet chocolate chips.

Portion and bake

Scoop dough into 1.5 tbsp portions (or use a medium cookie scoop) and place 2 inches apart on lined baking sheets. Bake 9–11 minutes until edges are golden but centers still soft. Allow cookies to cool on sheet 5 minutes, then transfer to a rack to cool completely.

Macerate berries

Toss 3 cups sliced strawberries with 1/4 cup granulated sugar in a bowl. Let sit at room temperature at least 30 minutes to draw juices.

Make shortcakes

Preheat oven to 425°F (220°C). In a bowl combine 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt and 2 tbsp sugar. Cut in 1/2 cup cold cubed butter until mixture resembles coarse crumbs. Stir in 3/4 cup buttermilk until a soft dough forms. Turn onto lightly floured surface, pat to 1-inch thickness and cut into six rounds. Place on a baking sheet, brush tops with beaten egg and bake 12–15 minutes until golden. Cool slightly.

Whip cream and assemble

Whip 1 cup heavy cream with 2 tbsp confectioners' sugar and 1 tsp vanilla to soft peaks. Split shortcakes, spoon macerated strawberries and their juices onto bottoms, add whipped cream and cap with top. Serve immediately.

Preheat and heat cream

Preheat oven to 325°F (160°C). In a saucepan heat 2 cups heavy cream with scraped seeds from 1 vanilla bean (or 1 tsp extract) until just simmering; remove from heat and let steep 10 minutes.

Make custard

In a bowl whisk 5 egg yolks with 1/2 cup granulated sugar until pale. Slowly whisk warm cream into yolks to temper, then strain mixture through a fine sieve into a pourable container.

Bake in water bath

Divide custard among six 6-oz ramekins. Place ramekins in a deep baking dish; pour hot water into dish to come halfway up ramekin sides. Bake 30–35 minutes until edges are set and centers still slightly jiggly. Remove ramekins from water bath and cool to room temperature. Chill at least 2 hours (or overnight).

Caramelize sugar and serve

When ready to serve, sprinkle about 1 tsp granulated sugar over each custard and use a kitchen torch to caramelize until sugar bubbles and becomes deep amber. Allow sugar to set 2 minutes before serving.