This is where I keep my recipes. If you make one, feel free to email me a picture and tell me how it tastes.
I live in Houston, which is famously humid. You may need to reduce the amount of flour that you add to most baking recipes to reach a desired moisture level.
My oven is finicky and refuses to keep a consistent temperature. I also suspect that it does not actually reach its stated temperatures, so you may want to reduce your own oven temps if you have a good oven. Instead of religiously following my bake timings, I instead suggest setting your timer for a few minutes early, then regularly peeking until you’re sure it’s done.
For anything except flour, water, and butter, I always eyeball my quantities. With vanilla extract, I recommend just giving a generous pour straight from the bottle. When I add garlic to a recipe, I go until I think “that’s about enough garlic,” then double it.