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Adapted from the Jacques Torres Secret Chocolate Chip Cookies from the New York Times. INGREDIENTS: 1 pound butter 1 ¾ cups granulated sugar 2 ¼ cups brown sugar 4 large eggs 3 cups plus 2 tablespoons cake flour* 3 cups bread flour 2 teaspoons salt (1 tablespoon if using unsalted butter) 2 teaspoons baking powder 2 teaspoons baking soda 1 tablespoon vanilla extract 2 pounds chocolate chips DIRECTIONS: In the bowl of an electric mixer fitted with the paddle attachment, cream t

INGREDIENTS: 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature 3/4 cup (150g) packed light or dark brown sugar (I use dark) 1/4 cup (50g) granulated sugar 1 large egg, at room temperature 2 teaspoons pure vanilla extract 2 cups (250g) all-purpose flour (spooned & leveled) 2 teaspoons cornstarch (cornflour) 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (135g) white chocolate chips, plus a few extra for garnish 1 cup (140g) dried cranberries, plus a few e

INGREDIENTS: 1 cup sugar 1 3/4 cups cake flour, not self-rising 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup unsalted butter room temperature 2 large eggs room temperature 1/3 cup full-fat sour cream 1/4 cup canola oil you can also use vegetable oil 1 tablespoon vanilla extract use pure, not imitation 2/3 cup whole milk room temperature Servings: 17 cupcakes DIRECTIONS: Preheat oven to 350 F (175 C). In a medium-sized mixing bowl or bowl of

INGREDIENTS: 1 ½ cups unsalted butter room temperature (340g) 1/2 teaspoon salt 8 cups powdered sugar (720g) 3 tablespoons pureed fresh strawberries 1 teaspoon vanilla extract DIRECTIONS: In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the butter and salt on medium speed until very creamy and pale, about 5 minutes. With the mixer on low speed, gradually add in the powdered sugar and strawberry puree* until fluffy combined. Stope and

adapted from the recipe by Preppy Kitchen INGREDIENTS: 3 cups all-purpose flour (360g) 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 cup butter unsalted room temperature (227g) 1 ½ cups granulated sugar (300g) 3 large eggs 1 tablespoon vanilla extract ½ cup sour cream room temperature (120g) ½ cup whole milk room temperature (120ml) 1 cup fresh strawberries finely chopped (220g) 1 drop soft pink food coloring DIRECTIONS: Preheat the oven to 350F. In a med

Adapted from Magnolia Bakery's recipe INGREDIENTS: 3 1⁄2 cups cake flour (not self rising) 3⁄4 cup unsalted butter, softened 2 1⁄2 cups sugar 3 large eggs, at room temperture 6 tablespoons red food coloring 3 tablespoons unsweetened cocoa 1 1⁄2 teaspoons vanilla extract 1 1⁄2 teaspoons salt 1 1⁄2 cups buttermilk 1 1⁄2 teaspoons cider vinegar 1 1⁄2 teaspoons baking soda DIRECTIONS: Preheat oven to 350. To make the batter: In a small bowl, sift the cake flour and set aside. In

INGREDIENTS: CAKE: 2 sticks unsalted butter, at room temperature 3 cups plus 2 tablespoons all-purpose flour 2 1/2 teaspoons baking powder 1 1/4 teaspoons fine salt 1 3/4 cups granulated sugar 1/4 cup vegetable oil 4 large eggs, at room temperature 1 teaspoon vanilla extract 3/4 cup buttermilk 2 cups blueberries (about 1 pint) TOPPING: 2 to 3 cups large strawberries, halved or quartered (about 1 pint) 1 to 2 tablespoons granulated sugar 1 1/2 cups confectioners' sugar 1 table

INGREDIENTS: Crust: 1 1/2 cups graham cracker crumbs 1/3 cup white sugar 6 tablespoon butter, melted 1/2 teaspoon cinnamon Filling: 2 - 14 oz cans of sweetened condensed milk 1/2 cup sour cream 3/4 cup key lime juice 1 tablespoon grated lime zest DIRECTIONS; Make the crust - Preheat the oven to 375 degree F. Mix the ingredients and place in a glass pie dish. Bake for 7 minutes. Make the filling - reduce oven to 350 degrees F In a medium bowl, combine condensed milk, sour crea

Recipe: INGREDIENTS: Pie Crust 3 cups all-purpose flour 1 teaspoon salt 3/4 cup vegetable shortening or lard 3/4 cup salted butter, cut into pieces 1 egg, lightly beaten 1 tablespoon distilled white vinegar Filling: 2 pounds pitted cherries 3.5 tablespoons corn starch 1 cup + 2 tablespoons sugar 1 tablespoon butter 1/4 teaspoon almond extract INSTRUCTIONS: First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the

adapted from Allrecipes Mrs.Sigg's Snickerdoodles Recipe. Ingredients Cookies: 1 ½ cups white sugar ½ cup butter, softened ½ cup shortening 2 large eggs 2 teaspoons vanilla extract 2 ¾ cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon salt Cinnamon-Sugar Coating: 4 tablespoons white sugar 4 teaspoons ground cinnamon Directions: Preheat the oven to 400 degrees F (200 degrees C). Make cookies: Beat sugar, butter, shortening, eggs, and vanilla

INGREDIENTS: ½ cup (1 stick) unsalted butter, plus more for greasing the pan ¾ cup (packed) light brown sugar 2 tablespoons light corn syrup 1 loaf of Challah 5 large eggs 1½ cups half-and-half 1 teaspoon vanilla extract 3 tablespoons Grand Marnier 1 teaspoon orange zest ¼ teaspoon salt DIRECTIONS: Grease a 9 x 13-inch glass pyrex with butter. In a small saucepan over medium heat, melt the butter with the brown sugar, corn syrup, and one tablespoon of water, stirring with a w

INGREDIENTS: Crust: 2 cups all-purpose flour 1 cup butter, softened ½ cup white sugar Filling: 1 ½ cups white sugar ¼ cup all-purpose flour 4 large eggs 3 lemons, juiced (2/3rd cup of lemon juice) Lemon zest from 2 lemons DIRECTIONS: Preheat the oven to 350 degrees F To make the crust: Blend 2 cups flour, softened butter, and 1/2 cup sugar in a medium bowl until well combined. Press crust into the bottom of an ungreased 9x13-inch pan. Bake crust in the preheated oven until fi

Recipe: INGREDIENTS: Pie Crust 3 cups all-purpose flour 1 teaspoon salt 3/4 cup vegetable shortening or lard 3/4 cup salted butter, cut into pieces 1 egg, lightly beaten 1 tablespoon distilled white vinegar Filling: 3 cups blueberries & raspberries 3 tablespoons corn starch 1/2 cup sugar dash of cinnamon INSTRUCTIONS: First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cut