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).

2 1/4 cups all-purpose flour (preferably bread flour)
1 teaspoon baking powder
1 teaspoon salt (optional)
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups of dark chocolate chips
1 cup nuts (optional)

HIGH ALTITUDE ADJUSTMENT (4,000 ft):
2 1/2 cups flour.
Add 2 teaspoons water
2/3 cup sugar
2/3 brown sugar
Cooking time may be longer.

Directions:
Preheat oven to 375° F.
Combine flour, baking soda and salt in small bowl.
Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture.
Drop by rounded tablespoon onto baking sheet lined with parchment or ungreased baking sheet.

Bake for 8 to 11 minutes or until golden brown. It's best to under cook slightly.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Recipe taken from http://www.foodandwine.com/recipes/moms-chocolate-cake

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
4 ounces unsweetened chocolate
6 Tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 eggs, lightly beaten

HIGH ALTITUDE (4,000 ft): Place oven rack in center and cook for 20 minutes.

Directions:
Preheat the oven to 350°.
Butter and flour two 8-by-1 1/2-inch round cake pans.
Line the bottoms with wax paper.
In a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl.
Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
Beat the eggs into the chocolate mixture at medium speed until combined.
Add the dry ingredients all at once and beat at medium speed until smooth.
Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean.
Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
Set one cake, right-side up, on a serving platter.
Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake.
Top with the second cake and frost the top and sides with the remaining frosting.