Recipes with vanilla bean

PB&O snackers: chewy peanut butter oatmeal cookies with chocolate chips, warm cinnamon, and nutmeg. A hearty snack cookie that beats any coffee-shop version.

Red velvet cake with a tender buttermilk crumb, a hint of cocoa, and tangy cream cheese frosting. The Southern classic with vinegar-and-soda lift for that signature soft texture and deep red color.

Dessert pizza with a baked pastry crust, creamy walnut-studded cream cheese filling, and tart cherry pie filling on top. A fun twist on cheesecake that feeds a crowd.

Banana bread with honey, orange zest, chopped walnuts, and dates. A family-style loaf with layers of sweetness and warm citrus fragrance beyond basic banana bread.

Ultra chocolate cheesecake with cocoa in both the mocha cookie crust and the creamy sour cream filling. Double the chocolate, intensely rich, and baked until silky smooth for serious chocolate lovers.

Moist chocolate zucchini cake packed with wheat germ, cocoa, warm spices, and semi-sweet chocolate chunks. The sneakiest way to use up garden zucchini in a rich bundt cake.

A diabetic-friendly pumpkin cheese pie with a tangy cream cheese layer under spiced pumpkin custard. No added sugar, sweetened naturally for holiday tables that need a lighter dessert option.

Once you try them you will be saying OMG. Loads of chocolate and moist gooeyness. These turn out almost fudge-like and very very moist. These might be the best chocolate brownies you've ever tried.

Chocolate cream pie cooks a silky cocoa-egg yolk custard on the stove, pours it into a baked shell, and crowns it with billowy meringue. Old-school Southern dessert classic.

Lemon cream cheese pie in a graham cracker crust with mayonnaise for extra richness, lemon zest, and vanilla. Baked until set and chilled for a creamy, tangy dessert.

Buttery thumbprint cookies with nutmeg filled with a piped rum-flavored buttercream star. A holiday cookie tin classic with a boozy twist and elegant presentation.

Twice-baked Jewish cookies studded with melty semi-sweet chocolate chips that turn crispy on the outside and stay tender inside. Simple ingredients make 2 dozen crunchy biscotti-style treats.

No frost chocolate chip cake bakes its own topping: a moist date-sweetened cocoa cake crowned with a crackly sugar and chocolate-chip crust. Skip the icing entirely.

Moist chocolate date cake studded with chocolate chips and chopped nuts, no frosting needed. Plumped dates keep this one-pan cake incredibly tender while cocoa and vanilla add deep chocolate flavor.

Homemade sour cherry syrup with just four ingredients. Stir into sparkling water for a tart refresher or drizzle over ice cream, mousse, and frozen desserts for a burst of cherry flavor.

A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.

Old-fashioned icebox cookies with cardamom, cinnamon, lemon juice, and chopped nuts. Slice-and-bake dough that refrigerates overnight or freezes for weeks. Paper-thin and crispy.

Elegant no-bake cheesecake tart with gelatin-set apricot nectar filling, topped with amaretto glaze and whipped cream rosettes.

Buttery sugar cookies studded with colorful candy-coated chocolate pieces, slightly flattened and baked until golden at the edges. Kids absolutely love these sparkly, chewy gems.

Traditional Sicilian fruit-filled pastries stuffed with figs, dates, chocolate chips, nuts, and warm spices, glazed with a lemon icing. A holiday cookie tray showstopper.

No-bake white chocolate cake with a creamy white chocolate and cream cheese filling in a chocolate crumb crust. Chilled to perfection, served with fresh fruit sauce.

Lavender angel food cake with 12 egg whites beaten to stiff peaks and dried lavender folded into the batter. Light, fragrant, and fat-free. Ready in about an hour.

Egg-free lemon muffins made with silken tofu, applesauce, whole wheat flour, and wheat germ. Bright lemon zest and a cinnamon dusting on top. Makes 24 wholesome muffins in 30 minutes.

Pasticiotti with pasta and ricotta, a sweet Italian pasta pudding baked with eggs, sugar, and vanilla. A nonna-style dessert casserole that eats like a ricotta cheesecake with noodles.

Classic New York-style cheesecake with a homemade cookie crust and citrus-scented cream cheese filling. Rich, dense, and worthy of the Lindy's legend.

Try these simple but delicious cookies that can made in no time! But they will also disappear just as fast!

Low-fat Dutch apple cake spreads a thin, biscuit-like batter under overlapping cinnamon-sugar apples. Egg whites and skim milk keep it light, more fruit than cake in every slice.

Layered chocolate torte with a dried sour cherry and Marsala filling, coffee-soaked cake layers, and a cream cheese whipped cream. A multi-component holiday showpiece that tastes like Black Forest cake's sophisticated Italian cousin.

Southern peanut butter pie with a creamy custard filling, crunchy peanut butter crumble layered on top and bottom, and golden meringue. An old-fashioned Georgia-style dessert.

Lard cake creams pure pork lard with sugar, then folds in beaten egg whites and evaporated milk for a tender, old-fashioned vanilla cake. Vintage pioneer-era recipe.

Honey popcorn balls bound with real honey and butter, then baked until deep golden and caramel-crisp. An old-fashioned treat with toasty flavor that keeps for up to two weeks.

Giant chocolate chip cookie baked in a pizza pan, smothered in melted chocolate and peanut butter, then piled high with fresh fruit and chopped candy bars. The ultimate dessert pizza for parties.

This is a lime and banana cake recipe the combination is dreamy!

Old-fashioned chocolate potato cake with riced potatoes folded into the batter for incredible moisture. Layered with whipped cream and smothered in chocolate frosting.

Persimmon cream pie with a custard of egg yolks, cream, and ripe persimmon pulp, crowned with a sticky pecan praline crumble. The fruit must be jelly-soft for the right honeyed flavor.

Vegan lemon tofu cheesecake with silken tofu, tahini, and lemon zest on a Grape-Nuts crust with maple syrup. Dairy-free and egg-free.

A no-bake cheesecake with a cloud-light filling of cream cheese, whipped cream, and stiff egg whites set on a buttery graham cracker crust. Crowned with a homemade cooked strawberry sauce.

Heaven and hell cake stacks airy angel food and dark devil's food layers with peanut butter mousse between, all under a glossy chocolate ganache. A showstopping light-and-dark cake with a chocolate-peanut butter heart.

Quesillo! Venezuela's silky three-milk custard baked in a caramel-lined pan. Just 6 ingredients, a blender, and a water bath stand between you and the smoothest flan you've ever tasted.

A moist chocolate banana snack cake made with buttermilk, mashed ripe bananas, and cocoa. No eggs, low in oil, topped with chocolate chips and nuts. Cut into lunchbox-friendly squares.

Crispy, crunchy chocolate chip cookies with rice cereal folded right into the dough. Lighter and snappier than a traditional chocolate chip cookie. 30 minutes from bowl to cooling rack, and they freeze like a charm.

Tropical drop cookies loaded with candied papaya, mango, pineapple, dried apricots, macadamia nuts, and white chocolate chunks. The fruitcake reimagined as a chewy island-style cookie.

Surprise your family this Christmas with these decorative cookies that can bring out the holiday cheer in everyone.

A lighter, golden fruitcake with apricots, golden raisins, candied orange peel, and walnuts in a buttery brandy batter. Baked in decorative molds for a gorgeous holiday centerpiece.

Guilt-free pumpkin swirl cheesecake uses yogurt cheese and egg substitute to drop the fat without losing the creamy body. Marbled pumpkin filling, spiced cinnamon graham crust, holiday-worthy flavor.

A unique bread machine loaf made with creamed corn, applesauce, cornmeal, and a hint of nutmeg and vanilla. Slightly sweet, incredibly moist, and totally hands-off.

Yeasted cinnamon buns with a brown sugar swirl, tangy cream cheese filling pressed into each center, and a sweet vanilla glaze drizzled on top. Bakery-level from scratch.

Italian cheesecake blends silky mascarpone with creamy ricotta, brandy, and vanilla, then bakes into two graham cracker pies with a tender, lightly set filling. A no-water-bath cheesecake with old-country flavor and zero fuss.