Recipes with vanilla bean

Whole wheat honey cookies use 100% whole wheat flour and honey instead of refined sugar for a wholesome drop cookie with chewy texture and nutty depth. Eight ingredients, 20 minutes start to finish, kid-lunchbox approved.

Basic holiday butter cookies with a tender, melt-in-your-mouth crumb from cornstarch in the dough. This versatile base recipe can be rolled, cut, or shaped into any holiday cookie you want.

Butterscotch blonde brownies, also known as blondies, with brown sugar caramelized into melted butter, chopped nuts in the batter, and chocolate bits sprinkled on top.

Orange zest and spices give these cookies fresh and tangy taste, they are delicious and healthy, a great recipe for your kids or holidays!

Easy DIY yellow cake made from scratch with cake flour, four whole eggs, and a creamed-butter batter for a tender golden crumb. The from-scratch answer to a boxed mix.

Apricot-orange whole grain muffins plump dried apricots in fresh orange juice, then fold them into a buttermilk batter built on whole wheat pastry flour and toasted wheat germ. Hearty, tangy breakfast fuel.

Filled devil dogs are homemade chocolate sandwich cookies with a fluffy cooked-flour cream filling. A nostalgic copycat of the classic Drake's snack cake, soft, cocoa-rich, and bakery-fresh.

Chocolate vinegar cake with no eggs or milk, mixed in one bowl using the three-well method, topped with a mocha chocolate frosting made with hot coffee. A Depression-era classic.

Poppy seed bread with almond and vanilla, finished with a tangy orange-nutmeg glaze. Tender quick bread that doubles as a holiday gift baked in canning jars.

Homemade orange liqueur infused with fresh orange peel, vanilla bean, vodka, and brandy. A DIY Grand Marnier-style spirit that steeps for seven weeks.

Buttery shortbread logs dipped in melted semi-sweet chocolate and sprinkled with chopped walnuts. A 4-ingredient cookie with crisp, sandy texture and a rich chocolate finish.

Pastel tres leches Aldaco soaks a tender sponge cake in evaporated, condensed, and whole milk with a splash of rum for a creamy Mexican classic best made the night before.

Italian ricotta cheesecake with lemon zest, whipped cream, and fluffy beaten egg whites folded into a light, creamy filling on a graham cracker crust. Freezer-friendly.

Chocolate no-bake cookies with rolled oats, peanut butter, and toasted wheat germ for extra crunch and protein. Stovetop simple, ready in 20 minutes, no oven required.

This moist, fluffy, rich and chocolatey cake gives you enough tastiness to let you indulge.

Morning Glory muffins packed with grated carrots, apples, coconut, raisins, and pecans for a hearty, fragrant breakfast bake. The 1981 Nantucket classic that defined the bakery muffin.

Three-layer creme de menthe brownies with a fudgy chocolate base, green mint buttercream middle, and chocolate chip glaze on top. A retro holiday favorite that freezes well.

Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.

Pecan pie bars: shortbread crust topped with classic gooey pecan pie filling, baked in a sheet pan and cut into 36 holiday bars. All the flavor of pecan pie, none of the slicing drama.

Southern pecan pie with both dark and light corn syrup in a deep dish shell, baked low and slow for a gooey, caramelized filling loaded with whole pecans.

Moist chocolate truffle cake with melted semi-sweet chocolate, cocoa, butter, and whipped egg whites. Dense, fudgy, and barely set in the center. Just a dusting of powdered sugar.

Old time pound cake, today it is still an excellent recipe!

Coffee meringue kisses with instant coffee ground into sugar, whipped with egg whites and vanilla. Baked low and slow until crisp, airy, and melt-in-your-mouth light.

Easy 5-ingredient chocolate fudge made with sweetened condensed milk and chocolate chips. No candy thermometer, no soft-ball stage, no fail. Ready in just 2 hours including chill time.

Shaker sugar pie: brown sugar caramelized at the bottom of a flaky shell, topped with vanilla cream and butter, baked into a silky no-egg custard. American religious tradition meets Sunday dessert.

Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.

Mexican wedding cookies (polvorones) made with butter, finely chopped pecans, vanilla, and a hint of cinnamon, rolled in powdered sugar while still warm. Tender, crumbly, and melt-in-your-mouth.

Cinnamon swirl bread: a soft enriched yeast dough rolled around a buttery cinnamon-sugar filling, baked into tender loaves, then finished with a sweet vanilla glaze. Makes two loaves at once.

Billy goats are soft date and nut cookies, sometimes called "rocks" due to their shape after baking. Children love them.

Super chunky cookies pack four kinds of chocolate plus pecans and English toffee bits into a brown sugar dough. Bakery-style chocolate chip cookies with crispy edges and chewy centers.

Intensely chocolate layer cake with cocoa filling and dark chocolate frosting, inspired by Brooklyn's famous blackout cake. Four layers of moist cake with fudgy frosting.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

Old-fashioned chocolate bread pudding made with unsweetened chocolate, half-and-half, and soft white bread crumbs. Bakes in a water bath into a silky, custard-set pudding. Top with whipped cream.

Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.

Cinnamon apple noodle kugel with sautéed Golden Delicious apples, pecans, raisins, and whipped egg whites. A light, airy take on the classic Jewish noodle casserole.

Rich chocolate cookies with a gooey caramel candy hidden inside, topped with chopped pecans and drizzled with melted fondant. Makes 4 dozen stuffed cookies.

Creamy date rice pudding sweetened naturally with blended dates and enriched with tahini. Made with brown rice and no added sugar for a wholesome, cozy dessert.

Feather light angel food cake, a fat-free sponge built on whipped egg whites and cream of tartar, baked tall and cloud-soft, then swathed in a glossy boiled-syrup meringue frosting. Airy, snowy, and pure.

Soft chocolate drop cookies packed with maraschino cherries and topped with a glossy chocolate frosting. Buttermilk keeps them tender. Makes 4 to 5 dozen in about 30 minutes, so they're built for holiday cookie trays and bake sales.

Classic Nestle Toll House chocolate chip cookies with butter, brown sugar, semi-sweet morsels, and chopped nuts. The original back-of-the-bag recipe that started it all.

A Southern classic with a coconut twist. This chess pie has a rich, custardy filling loaded with flaked coconut, baked in a flaky crust until golden and set. Just 6 ingredients and pure old-fashioned charm.

Fudgy bon bons: a chocolate truffle-like dough wrapped around a Hershey's Kiss, baked just 6 to 8 minutes, and drizzled with white chocolate. A hidden-surprise cookie that bakes up shiny and molten.

Fresh grated carrots, toasted walnuts, coconut, and crushed pineapple pack this cinnamon-spiced bundt cake. Cream cheese icing and grated carrot garnish finish it off.

Spiced pizzelles flavor the classic Italian wafer cookie with warm nutmeg and floral cardamom. Crisp, lacy, and lightly spiced, perfect for stacking on a holiday cookie tray or sandwiching with mascarpone.

Chunks of apples and buttermilk make these cupcakes incredibly moist and delicious. Use most whole wheat flour, some vegetable oil and some butter to make these cupcakes a lot healthier without losing any great flavor and texture.

Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.

Buttery melt-in-your-mouth cookies made with cornstarch for an impossibly tender crumb. Rolled in powdered sugar and pressed with a fork, they practically dissolve on your tongue.

Moist apple quickbread studded with tender fruit chunks, walnuts, and orange zest. Buttermilk keeps these loaves incredibly soft, while an overnight rest lets the flavors meld into breakfast heaven.