Recipes with vanilla bean

Introduce your family a new type of dessert with this scrumptious cake made with prunes and armagnac.

A rich pound cake baked in a lamb-shaped mold with bourbon, almond extract, and chopped pecans. Eight eggs and a full pound of butter make it dense, golden, and celebration-worthy.

Apple bread quick loaf with finely chopped apples folded through the batter and a buttery cinnamon-sugar streusel on top. Made with sour milk for tender crumb and a hint of tang.

Got his recipe in an email. From the Harvest restaurant, Cambridge, MA

Soft, moist velvet pumpkin cake made with Bisquick, canned pumpkin, and vanilla, served warm with sweetened whipped cream. A cozy fall dessert ready in one hour.

German fruit torte with a buttery press-in pastry shell, glazed fruit filling, almond-meringue coated sides, and sweetened whipped cream on top. A showpiece dessert.

Loaded trail mix cookies with M&M's, peanut butter, peanuts, raisins, oats, oat bran, and wheat germ. Chewy, crunchy, and packed with something in every bite.

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

Old-fashioned vinegar taffy: a six-ingredient pulled candy with a faint tangy edge that cuts through the sweetness. Pioneer-era pulling candy that kids and adults can make together.

Layers of delicate almond-chocolate cake soaked in amaretto and stacked with rich chocolate parfait create a stunning French dessert that's worth every minute of effort.

Old-fashioned three-layer milk chocolate cake with buttermilk, melted unsweetened chocolate, and brown sugar, topped with milk chocolate frosting. A towering, bakery-worthy celebration cake.

Homemade Kahlua: a rich coffee liqueur from a slow-simmered coffee syrup, vanilla and vodka. Cheaper than store-bought, make-ahead, and a great gift for cocktails or pouring over ice cream.

These easy to make popcorn balls can be kept for a week, you can make them before Halloween comes, not only just kids love them!

Caramel chocolate pecan pie with a toasted pecan crust (no flour), a melted caramel middle, and a silky chocolate top layer. A no-bake-filling triple-stack indulgence.

Layered pumpkin walnut pie hides a buttery brown-sugar walnut praline beneath a creamy, cream-cheese-rich pumpkin custard in a shortbread crust, crowned with baked pastry leaves. A Thanksgiving showpiece.

Turtle cookies shaped around hidden caramel centers and nestled on pecan halves, then dipped in chocolate glaze. The Christmas cookbook classic that mimics the candy in cookie form.

Buttered rum pound cake bakes a sour cream tube cake with whipped egg whites for lift, then poked warm and soaked with a buttery rum-walnut glaze. Holiday-worthy boozy classic.

Whole wheat carrot pineapple cake is a moist, dairy-free, low-fat one-bowl cake sweetened with applesauce and pineapple. No oil, no butter, no yolks, all the carrot cake flavor.

Black chocolate sponge cake: deep dark chocolate sheet cake with boiling-water batter trick, topped with creamy peanut butter frosting. Old-fashioned chocolate-peanut butter combo.

Chocolate caramel pecan cheesecake with a vanilla wafer crust, melted caramel and toasted pecan layer, and a rich semisweet chocolate cream cheese filling. A turtle-style cheesecake.

Toasted coconut layer cake with zesty lime-lemon curd filling and fluffy coconut-crusted seven-minute icing. A tropical showstopper that's equal parts tangy and toasted-sweet.

Walnut cake with a whisper of fresh rosemary, served with berries and a lighter vanilla cream made from drained yogurt and whipped cream. A tender Bundt cake that's unexpectedly savory-sweet.

Whipped shortbread cookies that practically melt on the tongue. Beaten with cornstarch and powdered sugar for a cloud-light, almost feathery crumb. Top with a candied cherry or pecan half.

Old-fashioned walnut pound cake started in a cold oven for a tall, even crumb. Buttery vanilla base studded with finely chopped walnuts, baked in a tube pan.

For as far as I can remember my Aunt made this custard filled cake that has what seemed like 100's of layers. Unbelievably good.

Old-fashioned stovetop vanilla fudge studded with quartered candied cherries. Creamy, smooth, and festive, it makes about 2 1/2 dozen squares from an 8-inch pan.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

No-bake milk chocolate fudge made with two kinds of chocolate chips, marshmallows, and sweetened condensed milk. Silky, rich, and ready to slice in just 2 hours of chill time.

Pineapple crumble with fresh pear and crushed pineapple filling under a matzo meal, walnut, and brown sugar crumb topping. A Passover-friendly, dairy-free dessert with real fruit sweetness.

This holiday fruitcake recipe may change your mind about fruitcakes. Golden, buttery, and chock full of fruits and nuts make this delicious from the first bite to the last.

Pan Di Spagna - Basic Genoise (Sponge Cake) recipe

A heritage brownie recipe that swaps in cornmeal for a gritty, slightly crunchy texture you won't find in any box mix. Unsweetened chocolate, butter, chopped nuts, and vanilla in every fudgy square. Best served warm.

Mint spritz cookies with peppermint extract and green food coloring pressed into festive shapes with a cookie press. A crisp, buttery holiday cookie ready in 30 minutes.

Rich, fudgy Austrian chocolate balls loaded with chopped nuts and dipped in a glossy chocolate glaze. These bite-sized baked cookies are a European holiday cookie tray staple that disappears fast.

Chocolate-coconut cookies inspired by Almond Joy candy bars with sweetened condensed milk and whole almond garnish. No-fuss drop cookies ready in 12 minutes.

Cream cheese butter cookies folded into delicate lily shapes with strawberry jam peeking out the top, finished with a dusting of powdered sugar. A stunning addition to any holiday cookie tray.

Brownie swirl cheesecake with a fudgy brownie base and silky cream cheese filling, marbled with melted milk chocolate for a dramatic layered dessert baked in a springform pan.

Fat-free strawberry shortcake built on a cloud-light angel food cake, layered with fresh sliced strawberries and whipped topping. A guilt-free summer dessert with classic flavors.

Chewy sheet pan cookie bars loaded with chocolate chips, brown sugar, cinnamon, and a full cup of black coffee. Spread, bake, slice, done. 30 minutes start to finish.

Fudgy chocolate brownies built on bittersweet chocolate, sour cream, and a final fold of chopped chocolate chunks. Dense, gooey center with a thin crackled top.

Rich cocoa-swirled cheesecake meets gooey coconut pecan frosting in this German chocolate cake hybrid. Crisp chocolate cookie crust, velvety filling, and sticky caramel topping loaded with toasted nuts.

Easy chocolate cheesecake pie set on a vanilla wafer-cocoa crust with a sweetened condensed milk and melted chocolate filling. Dense, fudgy cheesecake without a springform pan in sight.

This decadent cake is made with pineapple, chopped nuts and cream cheese.

Gateau Nancy is a flourless French chocolate cake with Grand Marnier, almond powder, and 10 eggs, baked low and slow for a dense, fudgy, souffle-like texture.

Southern chess pie with eggs, sugar, butter, vinegar, and cornmeal in a single-crust pastry shell. Classic 45-minute Southern pantry pie.

Katish's cheesecake: a light, souffle-style cream cheese cake on a zwieback crust, lifted with whipped egg whites and scented with real vanilla bean. Old-world elegance.

Plum cake made with canned plums and their syrup, dark brown sugar, cinnamon, and a full cup of butter. A moist, spiced sheet cake dusted with powdered sugar.

Lemon semolina cookies with fresh zest, fresh juice, and a sandy crunch from durum flour. Italian-style slice-and-bake cookies with a chewy center and crystalline sugar top.