Assorted Dessert Platter Recipe

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, cream 1 cup softened butter with 0.5 cup granulated sugar and 0.75 cup packed light brown sugar until light and fluffy, about 2–3 minutes with a hand mixer.

Add 2 eggs, one at a time, beating until combined. Mix in 2 tsp vanilla extract.

In a separate bowl whisk together 2.5 cups all-purpose flour, 1 tsp baking soda and 0.5 tsp salt. Gradually add dry ingredients to the butter mixture until just combined.

Fold in 1.5 cups semisweet chocolate chips and 1 cup chopped walnuts.

Using a cookie scoop or tablespoon, drop 1.5–2 tablespoon portions of dough onto prepared sheets, spacing about 2 inches apart.

Bake 10–12 minutes until edges are golden and centers are set but still soft. Rotate pans halfway through for even baking.

Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Toast 1 cup finely chopped pecans or walnuts on a baking sheet in the oven 6–8 minutes until fragrant; cool and finely chop if needed.

Beat 0.75 cup softened butter with 1 cup powdered sugar until pale and fluffy, about 2 minutes. Add 1 tsp vanilla and mix.

Fold in 2 cups all-purpose flour and 0.25 tsp salt until mixture forms a soft dough; stir in the toasted chopped nuts.

Shape dough into 1-inch balls and place on prepared sheet about 1.5 inches apart.

Bake 12–15 minutes, cookies should be set but not browned.

While still warm, gently roll cookies in additional powdered sugar to coat. Let cool completely, then roll again in powdered sugar for a white, snowy finish.

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with foil or parchment, leaving an overhang for easy removal; lightly grease.

Make crust: In a medium bowl, combine 1.5 cups all-purpose flour and 0.5 cup granulated sugar. Cut in 0.5 cup cold cubed butter until mixture resembles coarse crumbs (use pastry cutter or food processor). Add 1 egg yolk and mix until it comes together; press evenly into the bottom of the prepared pan.

Bake crust 15–18 minutes until lightly golden at edges. Remove from oven and reduce oven temperature to 325°F (160°C).

Make filling: Whisk together 1.25 cups granulated sugar and 0.25 cup all-purpose flour in a bowl. Add 4 large eggs, 0.75 cup fresh lemon juice and 1 tablespoon lemon zest; whisk until smooth and slightly frothy.

Pour lemon filling over the hot crust and return to oven. Bake 18–22 minutes at 325°F until filling is set and barely jiggles in the center.

Cool to room temperature, then refrigerate 2 hours to fully set. Lift from pan using parchment/foil, dust with 2 tablespoons powdered sugar and cut into bars (about 16 squares).

Line a baking sheet with parchment. Wash strawberries and dry thoroughly—any moisture will seize chocolate.

Chop 12 oz semisweet chocolate and place in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring between intervals, until smooth. If chocolate is thick, stir in up to 1 tsp coconut oil to thin slightly.

Holding each strawberry by the stem, dip into melted chocolate, letting excess drip back into the bowl. Place dipped strawberries on prepared sheet. If using white chocolate for drizzle, melt 2 oz white chocolate similarly and drizzle with a fork or piping bag over cooled dipped berries.

Let chocolate set at room temperature or chill briefly (10–15 minutes) until firm. Store in a single layer in the refrigerator up to 24 hours; bring to room temperature 15–20 minutes before serving for best texture.

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with foil or parchment, leaving an overhang; lightly grease.

Make Candied Red Chile Pecans

In a medium nonstick skillet over medium heat, combine 0.5 cup granulated sugar and 1 tablespoon butter. When sugar begins to melt, add 1 cup pecans and 1 teaspoon red chile flakes (or ground chile) and 0.25 tsp salt. Stir constantly until sugar caramelizes and coats pecans, about 4–6 minutes. Spread candied pecans on parchment to cool and separate. Chop roughly when cool and set aside some whole pieces for topping.

Make Brownie Batter

Melt 8 oz chocolate with 0.75 cup butter in a heatproof bowl over simmering water (double boiler) or in short microwave bursts, stirring until smooth. Whisk in 1.5 cups granulated sugar. Add 3 eggs, one at a time, whisking until incorporated, then stir in 1 tsp vanilla.

Whisk together 1 cup all-purpose flour, 0.25 cup unsweetened cocoa powder and 0.5 tsp salt. Fold dry ingredients into chocolate mixture until just combined. Do not overmix.

Pour batter into prepared pan and smooth the top. Bake 25–30 minutes until a toothpick inserted near center comes out with a few moist crumbs (do not overbake). Remove from oven and let cool 10 minutes.

Chocolate Glaze

Whisk together 1 cup powdered sugar, 2 tablespoons unsweetened cocoa powder and 3 tablespoons milk or cream until smooth. If too thick, add 1 tsp more milk. Spread glaze evenly over warm brownies. Immediately sprinkle chopped candied red chile pecans over the glaze so they adhere.

Allow glaze to set about 20–30 minutes. Lift brownies from pan using overhang, cut into 12 squares. Garnish each square with reserved candied pecan pieces.