Ingredients:
1 cup bread flour
3/4 coup all-purpose flour
2 teaspoons kosher salt (or 1 1/2 teaspoons of table salt)
1 teaspoon baking soda
1 cup (two sticks) unsalted butter
1 cup dark brown sugar packed
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1/2 cup semisweet chocolate chips
4 ounces dark chocolate (chopped)

Directions:
Preheat oven to 350
In a medium bowl, sift together flours, salt, and baking soda. Set aside.
Put butter in a pan and cook until melted and the fat solids brown. It should look like a toasted brown color and smell nutty.
Pour into a heat proof bowl and set aside until room temperature.
In a larger bowl, and when butter is room temperature, add the sugars, butter and vanilla. Use a hand mixer to mix for about a minute.
Add egg and egg yolk and mix to combine.
Add dry ingredients about a third at a time.
Fold chocolate chips and chunks into the batter.

If you can, use wax paper to make rolls of cookies (like the pre-made Tollhouse ones) and refrigerate for about an our or overnight (even better) and then cut into about an inch rounds. If not, you can bake them right away, but they may spread a bit more. Bake for about 8-14 minutes depending on how big you make them. Two inch round by 1 inch think are about 8 minutes.

Directions:Position an oven rack in the lower third of the oven and heat to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides. (This helps when removing the baked brownies from the pan, once cooled).

Add enough water to a medium saucepan so that it is 1 to 2 inches deep. Heat water until barely simmering. Combine butter, sugar, cocoa powder, and the salt in a medium heat-safe bowl. Rest the bowl over simmering water (if the bottom of the bowl touches the water, remove a little water).

Stir mixture occasionally until the butter has melted and the mixture is quite warm. Don’t worry if it looks gritty; it will become smooth once you add the eggs and flour. Remove the bowl from heat and set aside for 3 to 5 minutes until it is only warm, not hot.

Stir in the vanilla with a wooden spoon or spatula. Then, add eggs, one at a time, stirring vigorously after each one.

When the batter looks thick, shiny and well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be thick). Beat vigorously here. You want to see the brownie batter pulling away from the sides of the bowl (if you do not have the strength to do this by hand, use a hand mixer). Stir in nuts, if using. Spread evenly in lined pa

Bake 20 to 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Note: Some have found they need to bake an extra 10 minutes, so keep an eye on the doneness of the brownies and use the toothpick test as your guide.
Cool completely then remove from pan. For the cleanest lines when cutting, place into the freezer for 20 to 30 minutes to firm up. Cut into 16 squares.

Recipe from: https://www.biggerbolderbaking.com/microwave-mug-brownie/

Ingredients:

3 tablespoons all purpose flour
3 tablespoons brown sugar
3 tablespoons Cocoa Powder
3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
3 tablespoons water
pinch of salt
1/2teaspoon vanilla extract
2 tsp chocolate chips

Directions:

1. In a microwavable mug (roughly 1 cup measurement) mix together all of the ingredients.
2. Mix in the chocolate chips.
3. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
4. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.
5. Serve warm with vanilla ice cream.
   

Ingredients for crust:

3/4 cup all-purpose flour, spooned into measuring cup and leveled-off
1/4 cup cornstarch
1/2 teaspoon salt
1/2 cup Confectioners' sugar, plus more to decorate finished bars
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces

Lemon:
4 eggs
1 1/2 C. sugar
2/3 C. lemon juice from fresh lemons
1/3 C flour
1 tsp. baking powder
2 Tbls. lemon rind

Directions for the crust
Adjust an oven rack to the middle position and preheat the oven to 350°F.
Cover a 9-inch square baking pan with aluminum foil. Push the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray.

Place the flour, corn starch, salt and confectioners' sugar in the bowl of a food processor fitted with the blade attachment and mix for a few seconds. Add the butter and mix to blend until the mixture resembles coarse meal, about 10 seconds. Sprinkle the mixture into the prepared pan and press firmly with your fingers into an even layer, building up a thin 1/2-inch edge around the sides (this keeps the filling from spilling beneath the crust). Refrigerate for 30 minutes.

Bake the crust until lightly golden, 15-20 minutes.

Directions for the lemon curd:
Combine dry ingredients and then add eggs and beat well. Stir in lemon juice and lemon rind (do not let it sit for too long. The lemon will "cook" the eggs). Pour over prepared crust and bake for about 30 minutes or until firm. If it is still jiggly after 30 minutes, reduce the temperature to 325°F and cook until firm.

Recipe modified from: http://www.geniuskitchen.com/recipe/texas-sheet-cake-13554

Ingredients:
Batter
1 cup unsalted butter, melted
1 cup water
4 tablespoons cocoa (I used 3 Tbl. of light cocoa and 1 Tbl. of dark cocoa)
2 cups sugar
2 cups all-purpose flour
1⁄2 teaspoon salt
1 teaspoon baking soda
2 eggs
1⁄2 cup sour cream
1 teaspoon vanilla

Frosting:
1⁄2 cup unsalted butter
4 tablespoons cocoa (I will modify this next next to 2 Tbs of light cocoa  and 2 Tbs of dark cocoa, as it was too sweet)
6 tablespoons milk
1 lb confectioner's sugar (powdered)
1 teaspoon vanilla
1 cup walnuts chopped (optional)

Directions:
Put m1 cup unsalted butter, 1 cup water and 4 Tbs. cocoa in a large pan and bring to a boil.
Remove from heat and add the rest of the batter ingredients (2 C sugar, 2 C flour, 1⁄2 tsp salt, 1 tsp baking soda, 2 eggs, 1⁄2 C sour cream, 1 tsp vanilla).
Mix with electric mixer until smooth.
Pour into an 11 x 16 x 1.5-inch jelly roll pan.
Bake at 350° for 20 minutes.

Frosting:
Bring 1⁄2 cup butter, 4 Tbl. cocoa, and 6 Tbl. milk to a boil.
Remove from heat and stir in 1 lb. confectioners' sugar, 1 tsp vanilla,  and (optional) nuts.
Pour on cake as soon as it comes out of the oven.

Ingredients:
2 cups milk
1 1/2 cup all-purpose flour
1 large egg
Pinch of salt
1/8 cup of oil


Optional for sweet crepes:
1 tablespoon sugar
1 teaspoon vanilla

Directions:

Make the batter: Place the flour, milk, eggs, salt, and melted butter (and optional sugar and vanilla) in a blender and blend for about 20 seconds until batter is smooth. Alternatively, whisk everything together in a bowl until thoroughly combined and frothy.

Let the batter sit: Cover the bowl and let the batter sit for at least 1/2 hour on the counter or overnight in the refrigerator. This allows the bubbles to settle before pouring.

Prepare to cook the crêpes: Before cooking the crêpes, assemble everything you'll need by your stove top: the batter, the pan, the non stick spray or oil, the spatula. If your bowl doesn't have a pour spout, have a ladle or 1/4-cup measuring cup handy.

Cook the crêpes: Place the pan over medium heat and add a small amount of oil to coat the bottom of the pan (I use non stick spray before each crêpe). Let it sit on the flame for a minute to get hot. Pour in about 1/4 cup of batter. Immediately, pick up the pan and swirl it to coax the batter into an even layer on the bottom of the pan.

Flip the crêpe: When the crêpe has browned slightly on the bottom, carefully work a spatula underneath it and flip. I will usually tilt the pan so that half of the crêpe is dangling over the side and have my spatula waiting to catch it, and then I flip it. Cook the second side briefly, just to set the batter.

Recipe take from http://www.thelittlekitchen.net/birthday-vanilla-cupcakes/

Ingredients for Cupcakes:
3 cups unbleached, all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 large egg whites
4 teaspoons pure vanilla extract
2 teaspoons vegetable oil
2/3 cup whole milk

Ingredients for Vanilla Buttercream:

1 cup (2 sticks) unsalted butter, softened
2 pounds powdered sugar, sifted
1 Tablespoon pure vanilla extract
1/4 cup whole milk (maybe a little more)

Directions for Vanilla Cupcakes:
Heat oven to 325 degrees F. Add cupcake liners to muffin tins.
In a medium-sized bowl, mix flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer (or can use a large mixing bowl and an electric hand mixer), add butter and sugar. Cream butter until light and fluffy using the paddle attachment. On slow speed, add eggs, one at a time and until completely mixed. Then, add vanilla extract and vegetable oil and mix.

Add dry ingredients and mix on slow speed until incorporated. Do not overmix. Add milk and mix on slow speed for 30 seconds. Scrape bottom and mix again for 20 to 30 second or until batter is smooth.

Scoop or pour 1/4 cup batter into each cupcake liner. Bake 20 to 22 minutes or until a toothpick in center comes out clean. Remove cupcakes from muffin tin and allow to cool on cooling rack.

Directions for Vanilla Buttercream :
In the bowl of a stand mixer, add butter and beat with paddle attachment until smooth. Add powdered sugar in two batches and mix until creamed. Add vanilla and mix.

Add milk, gradually, starting with half. Mix and and continue adding milk until smooth. Continue mixing buttercream for 4 to 5 minutes. Store in the refrigerator if not using immediately. Place buttercream on your kitchen counter for at least 15 to 20 minutes before using (if refrigerating).