Recipes with vanilla bean

Hobo bread is a dense, moist quick bread made with boiled raisins, baking soda, nutmeg, and a sugar-nut topping. No yeast, no butter, baked in small loaf pans or even empty tuna cans.

Whole wheat carrot cake sweetened with honey instead of sugar, spiced with cinnamon, and baked into a moist, dense sheet cake. A healthier spin on the classic.

Slice-and-bake almond cookies with toasted almonds in a buttery brown sugar dough. Four freezer-ready logs yield 80 thin, crispy cookies baked in 10 minutes.

Maple nut bundt cake with swirled layers of cinnamon-sugar nuts baked into a pudding-enriched batter, then drizzled with maple-vanilla glaze. Starts with a cake mix but tastes from scratch.

Three grain muffins made with bran cereal, rolled oats, and whole wheat flour sweetened with molasses, honey, and dried figs. Hearty, high-fiber breakfast muffins.

I have finally found it! Oh thank neptune, the perfect chocolate cake. It is fluffy, moist, deeply chocolatey, and the frosting is smooth and creamy as it should be. You will make a lot of new friends with this recipe.

Classic roll-and-cut butter cookies with brown sugar, vanilla, and just 7 ingredients. A versatile dough for cutout shapes, including a pink candy cane twist variation.

Pumpkin snack cake spiced with cinnamon, ginger, and allspice, made lighter with egg substitute and low-fat milk. Soft, moist, and dusted with powdered sugar.

Spiced pumpkin or winter squash cake with a classic cooked caramel frosting. Four autumn spices, buttermilk tenderness, and a rich old-fashioned finish worth the candy thermometer.

Schwarzwalder kirschtorte (Black Forest cake): a three-layer German chocolate-almond sponge soaked in kirsch, filled with whipped cream and sour cherries. The classic Schwarzwald showpiece.

Nutcracker sweets, peanut butter sheet cookies layered with creamy peanut butter frosting and a chocolate drizzle, cut into squares. The Christmas cookie tin classic that combines bar cookie ease with three-component flavor.

Impossible coconut custard pie that magically forms its own crust as it bakes. Everything goes in the blender, then bakes into a creamy coconut custard with a tender bottom layer and toasty top.

This no-baking cheesecake is creamy, rich and smooth, fresh berries give the fruity and refreshing taste.

Macadamia white chocolate cookies swirled with raspberry jam for fruity tartness in every bite. Buttery, chewy, and loaded with rich white chocolate chips and crunchy macadamias.

Holiday decorating icing whisks powdered sugar with a splash of milk and a drop of flavor extract into a smooth, pipe-able glaze for outlining, flooding, and drizzling Christmas cookies.

Old-fashioned marshmallow fudge with unsweetened chocolate, milk, corn syrup, and vanilla. Cooked to soft ball stage, beaten until thick, then studded with marshmallow pieces.

Budapest tea bread bundt cake with a swirled cinnamon, cocoa, raisin, and walnut filling. A Hungarian-inspired sour cream coffee cake for tea time or brunch.

Spiced cherry biscotti studded with candied cherries and almonds, warmed with nutmeg, and dusted with cinnamon-nutmeg sugar. A ruby-flecked holiday coffee cookie.

Crisp oatmeal cookies with brown sugar, walnuts pressed into the tops, and a thin, crunchy texture that spreads to 4 inches wide. Snappy edges with a buttery oat flavor.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Date-nut muffins with boiled dates, chopped pecans, and vanilla. The dates are softened with baking soda before mixing, creating a moist, caramel-like crumb.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Spiced spritz cookies with cinnamon, ginger, nutmeg, and allspice pressed into festive shapes. Egg-white based for a crisp, light texture with warm holiday spice flavor.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

Tall honey cake (lekach) baked with 1¼ cups honey and a full cup of strong coffee for moisture and depth. Walnut-studded with warm spices, traditional for Rosh Hashanah and the Jewish New Year.

Date bars with whole dates stuffed with pecans pressed into a brown sugar and sour cream batter. A touch of ginger and a dusting of powdered sugar finish them off.

Flaky sugar twists with a laminated yeast dough layered with vanilla sugar, sour cream, and butter. A pastry with crispy caramelized sugar layers baked golden in every fold.

Old-fashioned chocolate coconut tea cakes with a sour cream crumb and a cinnamon-scented chocolate glaze spread while warm. Twelve dainty cupcakes for afternoon tea or coffee with a friend.

Kaesekuchen, traditional German cheesecake: a light cottage cheese and sour cream filling with lemon, vanilla, and raisins, baked on a buttery shortcrust base and topped with almonds. Lighter than the American style.

German chocolate pound cake with a dense, buttery crumb made from cake flour, buttermilk, and melted German sweet chocolate. Baked low and slow in a tube pan for a tender, fine-textured slice.

Martha Washington devil's food cake made with unsweetened chocolate and buttermilk for a deeply rich, moist two-layer chocolate cake. A classic from-scratch recipe with old-fashioned technique.

Rich chocolate pound cake baked in a bundt pan with a velvety cream cheese buttercream frosting. Dense, buttery, cocoa-packed, and built to impress at any gathering.

Chewy oatmeal cookies with a thumbprint center filled with spiced apple pie filling, combining wheat germ nuttiness with warm cinnamon sweetness.

Three-ingredient honey pancake syrup: honey thinned with warm water and a splash of vanilla. Pours like maple syrup without honey's cloying intensity, ready in 10 minutes for the breakfast table.

Scrumptious peanut butter and banana cake, everyone loves it!

Fudgy chocolate layer cake made with a full cup of cocoa powder, brown sugar, and buttermilk for tender, deep-flavored crumb. Frosted with a melted-chocolate buttercream and topped with chocolate curls. The classic two-layer birthday cake.

Cranberry and lemon star in this winning drop cookie with fluffy frosting from Liz Bannon of Port Washington, which was adapted from a recipe in a Taste of Home cookbook.

Red velvet cake made from scratch with a buttermilk-and-vinegar tang, a whisper of cocoa, and a tender oil-based crumb. Crowned with classic cream cheese frosting for the real Southern bakery version.

Mandelbrot almond bread with layered cinnamon, twice-baked into crisp toasted slices. A traditional Jewish biscotti-style cookie that's dense, crunchy, and dairy-free.

Old-fashioned butterscotch cream pie with a deep brown sugar custard, butter and vanilla finish, topped with fresh whipped cream. Classic American pastry-shop dessert from scratch.

Ultra-moist chocolate zucchini cake with buttermilk, brown sugar, cinnamon, and chocolate chips on top. Baked in a 9x13 pan, this one-bowl cake stays soft for days.

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.

Microwave fudge made in just 2 minutes with milk chocolate chips, semi-sweet chocolate, and sweetened condensed milk. Velvety smooth, no candy thermometer needed, and loaded with chopped nuts.

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German marble kuchen swirls vanilla butter cake with chocolate syrup batter for a tender bundt with bold dark and light bands. A traditional German tea cake baked in a tube pan.

A rich, fudgy Southern chocolate sheet cake made with real Coca Cola, buttermilk, and miniature marshmallows baked right into the batter. Topped with a warm cocoa cola icing that soaks in while the cake is still hot.