Recipes with vanilla bean

Chocolate pecan bars with a buttery cinnamon shortbread crust and a gooey brown sugar-chocolate topping. Dusted with powdered sugar and cut into squares.

Heart-shaped chocolate cookies loaded with chocolate chips, topped with melted white chocolate and candied pineapple. A Valentine's Day cookie that's rich, fudgy, and festive.

Chocolate chip meringue kisses that dry in the oven for 5 hours after a brief blast of heat. Light, crisp, melt-in-your-mouth cookies with just six ingredients.

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.

Egg-free fruited French toast made with blended banana, orange juice, vanilla, and cinnamon on whole wheat bread. A vegan-friendly breakfast with natural sweetness.

Chocolate caramel brownies with a fudgy unsweetened chocolate base, buttery brown sugar caramel layer, pecans, and swirled melted chocolate chips on top. Three decadent layers in one pan.

No-bake cocoa cream candy balls rolled in cocoa and powdered sugar with walnuts, milk, and vanilla. Old-fashioned chocolate truffles made without cooking in 10 minutes.

Rich chocolate cake made with melted unsweetened chocolate, sour cream, brown sugar, and boiling water. Deeply fudgy, tender, and best served with whipped cream.

Homemade spumoni with vanilla bean custard, whipped cream, maraschino cherries, candied orange peel, and slivered almonds frozen in a mold. Classic Italian ice cream dessert without a machine.

Favourite sour cream apple pie tosses tart apples in a vanilla sour cream custard, then crowns it with a crunchy walnut-cinnamon sugar topping. No butter in the topping means a cleaner, crispier nut crust.

Soft Southern cream cookies made with sour cream for a pillowy, cake-like texture. Pressed flat with a cinnamon-sugar coated glass and baked until barely golden.

Chocolate nougatines are a classic candy made from honey-sweetened nougat with chopped nuts, cut into squares and coated in melted chocolate. Chewy, nutty, and rich with old-fashioned candy-making technique.

Buttery coconut shortbread squares dipped diagonally in semi-sweet chocolate. A crisp, sandy cookie with toasted coconut flakes baked low and slow.

Chocolate-coconut layer cake with tender buttermilk chocolate layers, flaked coconut folded through, and a rich walnut-chocolate filling between whipped cream layers.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Frosted diamond cookies with caraway seeds, topped with billowy White Mountain frosting and pink sugar. A vintage rolled cookie that's crisp, elegant, and surprisingly savory-sweet.

Rhubarb meringue pie with a from-scratch shortening crust, tangy rhubarb-orange filling cooked on the stovetop, and a golden vanilla meringue topping. Three layers, all homemade.

Tropical macadamia nut cookies with banana, coconut, and pineapple fruit spread. No refined sugar needed. Crispy edges, soft centers, and island vibes.

Old-fashioned chocolate layer cake with cocoa, instant coffee, and buttermilk frosted with sweetened whipped cream. A tender, not-too-sweet chocolate cake with a light, airy frosting.

Orange coconut cake layers a tender almond-scented white cake with a tangy fresh orange filling and fluffy boiled-sugar frosting. A vintage Southern church-cookbook bake with citrus brightness throughout.

Reduced-sugar chocolate cake uses egg substitute, margarine, and nonfat dry milk for a lighter tender cake. Cake flour gives a fine crumb in a 9-inch pan, cut into 16 modest squares.

Chocolate decadence cake, a near-flourless, truffle-dense round of melted chocolate and butter. Baked briefly so the center stays fudgy, cloaked in whipped cream and pooled with tart raspberry sauce.

County fair banana pie with a chocolate chip layer on the bottom, rum-spiked banana cream filling, and whipped cream with chopped pecans. A blue-ribbon worthy layered banana cream pie.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Potato chip cookies: a six-ingredient sweet-and-salty shortbread-style cookie with crushed potato chips folded into a buttery vanilla dough. The salty crunch is the whole point.

Wacky cake, a Depression-era chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda provide the rise, and cocoa powder delivers deep chocolate flavor from pantry staples.

Light and buttery almond spritz cookies piped into festive shapes. Made with egg whites for an airy texture that melts in your mouth, perfect for holiday cookie platters.

Caramelized candied almonds cooked in sugar and butter until golden brown with a splash of vanilla. Crunchy, sweet clusters perfect for snacking or gifting.

Peanut butter chippies: chewy peanut butter cookies loaded with chocolate chips and chopped peanuts. Three ways to love peanut butter in every bite.

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

Chocolate apple bread with chopped apples, chocolate chips, and walnuts in a buttery buttermilk batter, topped with a cinnamon-walnut streusel. A rich, bakery-style quick bread that makes two loaves.

Surprise the kids after dinner with this scrumptious chocolate cake that doesn't take much to make.

Old-fashioned chocolate fudge made from scratch with unsweetened chocolate, sugar, and milk. Hand-stirred on a platter until it transforms from glossy to creamy and firm.

Rich, fudgy brownies made with real unsweetened chocolate, butter, and pecans, topped with a homemade chocolate icing. Baked in a jelly-roll pan for thin, chewy squares.

Lemonade cookies made with frozen lemonade concentrate in both the dough and the buttercream frosting. Tangy, buttery drop cookies with a citrus punch.

Chocolate Cream Cheese Sweet Chocolate Cake recipe

Flourless chocolate mousse cake with a baked base and raw mousse topping, using 16 eggs and a full pound of semi-sweet chocolate. Gluten-free, intensely rich, and meant to fall.

Mother's Christmas cheese cakes: cream cheese pastry tartlets with two fillings, one pecan-brown sugar and one coconut-vanilla. A classic holiday cookie tin stalwart.

Cinnamon sugar butter cookies rolled in spiced sugar and baked low for a soft, chewy center. Brown sugar dough gives these drop cookies deep caramel notes with a crackly cinnamon coating.

A family and farmer's market favorite, this pound cake is excellent on its own, toasted, or paired with ice cream

Crazy cake mixed right in the baking pan with no eggs, no butter, and no milk. Cocoa, vinegar, and oil create a surprisingly moist chocolate cake from Depression-era ingenuity.

Carrot pecan cookies with cardamom, cinnamon, grated carrots, raisins, and chopped pecans baked into a soft, spiced drop cookie. Like carrot cake in cookie form.

Miniature cream cheese tassies filled with apricot fruit filling, nuts, and vanilla in a buttery pastry cup. Bite-sized holiday cookies baked in mini muffin tins.

Chocolate sour cream frosting with melted unsweetened chocolate, powdered sugar, and vanilla. A tangy, fudgy no-butter frosting that spreads smoothly over sheet cakes and layer cakes.

Chocolate syrup brownies topped with a glossy cooked fudge icing that sets to a thin, snappy shell. A 9x13 pan that feeds a crowd and freezes well.

Chocolate cinnamon angel food cake made from scratch with egg whites, cocoa powder, and cinnamon. A light, fat-free cake with warm spice and delicate chocolate flavor.

Lemon sours are three-layer cookie bars with a buttery shortbread base, coconut-nut filling, and tangy lemon glaze on top. A sweet-tart bar cookie that cuts into neat squares.

Tangy banana bars with apricot preserves, brown sugar, chopped nuts, and sliced bananas, dusted with powdered sugar. A soft, fruity bar cookie that makes 36 pieces.