Recipes with vanilla bean

Homemade vanilla bean extract with just two ingredients: chopped vanilla beans steeped in brandy for two weeks. Richer than store-bought and endlessly refillable.

Chunky white chocolate macadamia cookies scooped by the 1/3 cup for thick, bakery-sized rounds. Buttery dough with brown sugar, white chocolate chunks, and halved macadamias.

Banana layer cake stacks two tender 8-inch rounds and slathers them in a real banana frosting brightened with lemon juice. Twice the banana, twice the reason to skip the boxed mix.

Chocolate lover's cake with four thin layers of sour cream chocolate cake sandwiched with fudge frosting and topped with chopped pecans. Bare sides show off the dramatic layered interior.

Ultimate chocolate chip cookies with shortening, light brown sugar, pecans, and semi-sweet chips baked until just set and still moist. A chewy, thick cookie that stays soft for days.

Chocolate cupcakes filled with creamy peanut butter cream cheese frosting piped right into the center. Rich cocoa buttermilk cake with a surprise peanut butter filling in every bite.

Cherry cookie pizza with a golden sugar cookie crust, sweetened cream cheese layer, and cherry pie filling on top. A fun no-fuss dessert pizza baked on a 12-inch pan.

Choco date cake folds simmered medjool-style dates, oats, and semisweet chocolate chips into a buttery sheet cake. Caramelized date sweetness with melty pockets of chocolate, baked in a 13x9 and topped with whipped cream.

Chocolate surprise cookies hiding peanut butter chips and walnuts inside a cocoa-based drop cookie dough. The chocolate-peanut butter combo bakes up in just 8-10 minutes.

Mint chocolate fudge brownies made with melted mint-chocolate chips for intense minty richness, plus chopped nuts and a dense, fudgy crumb. Thin Mint meets brownie.

Bakery-sized chocolate chunk cookies loaded with macadamia nuts and pecans. Hand-chopped chocolate creates melty pockets in a buttery, chewy cookie.

Put very ripe unpeeled bananas in a plastic bag in the freezer. Remove as needed to make this easy blender drink or dessert.

A simple and easy to make fudge recipe using only pantry staples.

Coca-Cola Cake with Buttermilk and Baked-In Marshmallows recipe

Chocolate banana shake made with cold skim milk, ripe banana, chocolate syrup, and vanilla. Thick, frothy, and naturally sweet from the banana.

Salted peanut chews with a brown sugar shortbread crust, gooey marshmallow layer, and a crunchy peanut butter chip topping loaded with crisp rice cereal and salted peanuts.

Baked spiced doughnuts with cinnamon and nutmeg, made in a mini bundt pan with no deep frying. Light, cake-like, and dusted with powdered sugar for a cleaner take on the classic.

Coconut kisses made from whipped egg whites, shredded coconut, and a touch of almond extract, topped with candied cherries. Light, chewy, and naturally gluten-free.

Nutty Mississippi mud pie stacks toasted pecans and walnuts under a tangy cream cheese layer, then crowns it with stovetop chocolate pudding. A no-bake-friendly Southern dessert that yields two pies.

Cracker pecan pie with a meringue-like base of stiff egg whites, crushed crackers, and sugar topped with pecans and broiled milk chocolate. A crustless, no-flour dessert.

Mom's red velvet cake with old-fashioned ermine frosting (the original red velvet topping). Buttermilk, cocoa, and vinegar give the cake its signature tang and tender crumb.

Spiced biscotti with cinnamon, cloves, ginger, and a surprising kick of white pepper. Crunchy, warmly spiced Italian cookies built for dunking in coffee or tea.

Harvest spice tea cake folds steeped autumn-spice tea into a simple egg-and-sugar batter for a fragrant, almost-sponge cake. Served warm with butter, fresh nutmeg, and spiced whipped cream.

Sunny lemon pie with a custard filling made from fresh lemon juice, orange juice, heavy cream, and eggs baked in a flaky crust until deep golden. Bright, tangy, and rich.

Two-layer fudge cake built on a cooked cocoa-milk paste with brown sugar for depth. Old-fashioned chocolate layer cake from-scratch and a perfect blank canvas for any frosting.

Fresh blueberry pie with a sour cream custard filling, vanilla, and a pecan streusel topping. Creamy, fruity, and crunchy in every slice.

Fresh mango with toasted pecan quick bread folds juicy diced mango and crunchy pecans into a tender buttermilk batter. Bakes as a loaf, mini Bundts, or muffins for an easy tropical breakfast or snack.

Chocolate nutmeg cake roll with a light sponge wrapped around a silky chocolate-nutmeg mousse filling and topped with handmade chocolate leaves. An elegant holiday dessert.

No-flour chocolate coconut cookies made with melted unsweetened chocolate, sweetened condensed milk, shredded coconut, and pecans. Naturally gluten-free, chewy, and fudgy.

Chocolate chip tea sandwiches: a chewy brown-sugar blondie bar studded with chocolate chips, baked in a sheet pan and cut into dainty squares for tea, showers, or bake sales.

Glazed orange muffins with fresh orange zest, juice, and toasted pecans, soaked with a warm citrus syrup straight from the oven. Bright, tender, and bakery-style.

Old-fashioned chess-style custard pie with butter, eggs, evaporated milk and vanilla baked into a single crust. Sweet, silky filling that sets to a glossy finish. A Depression-era Southern classic.

Tender buttermilk muffins spiced with cinnamon and nutmeg, topped with a sugar sprinkle. A simple one-bowl recipe with a soft crumb and warm spice flavor, great for breakfast or brunch.

Election Day Loaf is a traditional spiced yeast bread loaded with raisins, walnuts, and candied citron, baked in a tube pan and glazed with orange icing. A historic New England celebration bread.

Buttery cookie dough base with crushed Lifesavers candy and food coloring for colorful, candy-filled cookies. A fun, customizable dough for creative baking.

No-cook chocolate ricotta pie with whipped cream and a fluffy mousse-like texture. Italian-style filling chills into a fudgy slice in a pre-baked crust, no oven required for the filling.

Orange-almond biscotti, the crisp Italian twice-baked cookie scented with fresh orange zest and almond, studded with slivered almonds. Made for dunking in coffee, tea, or a glass of vin santo.

Hearty oatmeal cookies loaded with salted peanuts and semi-sweet chocolate chips. Makes 60 crumbly-textured cookies that bake in just 10 minutes per batch.

Crisp meringue tart shells baked low and slow, filled with fresh sliced strawberries. Light, airy dessert cups with a Pavlova-like crunch and soft center.

Oatmeal chocolate chip cookies made with shortening, brown sugar, and quick oats. Crispy edges, chewy centers, and a simple one-bowl recipe that works every time.

Hand-shaped vanilla almond cookies baked low and slow for a tender, shortbread-like crumb. Simple butter cookie dough with finely chopped almonds throughout.

Chocolate sour cream fudge cake gets its dense, moist crumb from melted unsweetened chocolate, brown sugar, and a splash of hot coffee that deepens the cocoa without tasting like coffee.

No-bake date and nut balls combine simmered dates, candied cherries and butter with rice cereal and walnuts, rolled in coconut. A retro Christmas cookie tray classic from the 1950s.

Chocolate torte sweetened with fruit-based concentrates instead of refined sugar, layered with cream cheese filling and whipped cream, topped with sliced strawberries.

No-bake raspberry chiffon pie in a cinnamon vanilla wafer crust with whipped cream, gelatin-set raspberry filling, and lemon zest. A light, creamy frozen raspberry dessert that chills to a mousse-like texture.

Indian Figlets are spiced drop cookies loaded with softened figs, warm cinnamon, ginger, and nutmeg, brightened with lemon zest. A chewy throwback cookie with bakery depth.

Best lemon sour cream pie folds tangy sour cream into a stovetop lemon curd, then crowns it with vanilla-scented meringue. Three textures in one slice: silky filling, billowy peaks, flaky crust.

With three rich, sweet, buttery and chocolatey layers, every bite is a luxury enjoyment. The combination of caramel, chocolate and shortbread is enough to satisfy your sweet tooth.