Adapted from Once upon a Chef

Ingredients:
For the Crust
1-1/2 cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
1/8 teaspoon salt

For the Filling
32 oz (four 8-oz blocks) cream cheese, at room temperature
1 1/2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
1/4 teaspoon salt
6 large eggs
1/2 cup sour cream

Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (could add plastic from a baking bag to ensure water doesn't leak into the cake.

Instructions
For the Crust

1. Preheat the oven to 375°F and set an oven rack in the lower middle position. To make slices easier to remove, you can also add a piece of parchment paper to the bottom (Just measure and cut it into a round). Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance.Spray the inside of the pan with nonstick cooking spray.
   
2. Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and salt. Stir until well combined.
   
3. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
   
4. Reduce the oven temperature to 325°F. Boil some water for the pan where the cheesecake will sit.
   

For the Batter:

1. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
2. Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan.
   
3. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes (the cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools). Carefully remove the roasting pan from the oven and set it on a wire rack.
   
4. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
   
5. For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
6. Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
7. Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
   

Recipe altered from: https://www.allrecipes.com/recipe/246817/starbucks-pumpkin-bread/

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup white sugar
1/4 cup light brown sugar
1/2 teaspoon vanilla extract
1 cup canned pumpkin
3/4 cup vegetable oil
1/2 cup of walnuts or pumpkin seeds  for top of bread (option)

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8-1/2x4-1/2-inch loaf pan.
2. Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder, and salt together in a large bowl.
3. Beat eggs, white sugar, brown sugar, and vanilla extract in a large bowl with an electric mixer on high speed until combined, about 30 seconds. Beat in pumpkin and oil. Add flour mixture; mix until batter is blended and smooth.
4. Pour batter into the prepared loaf pan. Top with walnuts or pumpkins seeds (optional).
   
5. Bake in the preheated oven until the top is dark brown and a toothpick inserted into the center of the bread comes out clean, about 70 minutes. Let cool in the pan, about 30 minutes. Invert onto a wire rack and slice it into 1-inch thick slices.
6. * Note: The pumpkin loaf will taste better the second day.

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 for 9 x 13:

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

Lemon:
4 eggs
1-1/2 C. sugar (maybe reduce sugar?)
2/3 C. lemon juice from fresh lemons (maybe 3/4 instead?)
1/3 C flour
1 tsp. baking powder
2 TBLS. lemon rind (packed - about 5 lemons)

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.