Soft Chocolate Chip Cookies

 2 1/4 cups all-purpose flour

 1/2 teaspoon baking soda
 1 cup (2 sticks) unsalted butter, room temperature
 1/2 cup granulated sugar
 1 cup packed light-brown sugar
 1 teaspoon salt
 2 teaspoons pure vanilla extract
 2 large eggs
 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the
bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on
medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well
mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.Drop
heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment
paper.

2. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from
oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store
cookies in an airtight container at room temperature up to 1 week.

Double Blueberry Muffins

 1/2 cup (1 stick) unsalted butter, room temperature

 3/4 cup plus 1 tablespoon sugar
 2 large eggs
 2 cups fresh blueberries, rinsed and dried
 1 tablespoon grated lemon zest, (from 1 lemon)
 1 cup all-purpose flour, (spooned and leveled)
 1 cup yellow cornmeal
 2 teaspoons baking powder
 1/2 teaspoon salt
 1/2 cup milk

Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an
electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat
until combined.

2. In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon
zest; beat to incorporate (mixture will appear separated).

3. In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk
to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2
cups blueberries.

4. Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick
inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out
muffins onto a wire rack to cool 10 minutes more before serving

Spiced Carrot Cake

 1/4 cup vegetable oil, plus more for pan

 1 cup (spooned and leveled) all-purpose flour, plus more for pan
 1 teaspoon baking soda
 1/2 teaspoon ground cardamom, or 1 teaspoon ground cinnamon
 1/4 teaspoon salt
 2 large eggs
 1/2 cup granulated sugar
 1/3 cup packed light-brown sugar
 1/3 cup low-fat plain yogurt
 1 cup finely shredded, packed (about 2 medium) carrots

1.Preheat oven to 350 degrees. Brush an 8-inch round cake pan with oil. Place a round of waxed or parchment
paper in the bottom; brush with oil, and dust with flour, tapping out excess. Set aside.
2.In a medium bowl, whisk flour, baking soda, cardamom, and salt; set aside. In a small bowl, whisk eggs, sugars,
yogurt, and oil until smooth. Gently mix egg mixture into dry ingredients until moistened; mix in carrots. Transfer
batter to prepared pan.

3.Bake until a toothpick inserted in center comes out clean, 40 to 45 minutes (if browning too quickly, tent cake
with aluminum foil). Cool in pan, 15 minutes. Turn out of pan, remove paper, and cool completely on a rack, right
side up. Apply glaze, or dust with confectioners' sugar.

Red Velvet Cupcakes

 2 1/2 cups cake flour (not self- rising), sifted

 2 tablespoons unsweetened Dutch-process cocoa powder
 1 teaspoon salt
 1 1/2 cups sugar
 1 1/2 cups vegetable oil
 2 large eggs, room temperature
 1/2 teaspoon red gel-paste food color
 1 teaspoon pure vanilla extract
 1 cup buttermilk
 1 1/2 teaspoons baking soda
 2 teaspoons distilled white vinegar
 Cream Cheese Frosting

1.Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and
salt.

2.With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a
time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.

3.Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and
whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to
the batter, and mix on medium speed 10 seconds.

4.Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a
cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely
before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in
airtight containers.

5.To finish, use a small offset spatula to spread cupcakes with frosting.

Applesauce Cake

 3 cups all-purpose flour, spooned and leveled

 2 teaspoons baking soda
 1 teaspoon salt
 1 1/2 teaspoons ground cinnamon
 1 1/4 teaspoons ground cardamom
 1 cup (2 sticks) unsalted butter, room temperature
 2 cups packed light-brown sugar
 1/4 cup honey
 2 large eggs
 2 cups Basic Applesauce, or store-bought chunky applesauce
 Nonstick cooking spray
 Confectioners' sugar, optional

Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom.
Set aside.

2. In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one
at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined.
Beat in applesauce.

3. Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until
a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.

4. Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top
side up. Cool completely. Dust with confectioners' sugar before serving, if desired.