Recipes with vanilla bean

Chocolate diamond cookies with unsweetened chocolate, pecans, and vanilla. A fudgy, brownie-like holiday cookie baked in one pan and cut into festive diamond shapes.

Chocolate oatmeal chippers: spiced chocolate chip oatmeal cookies with cinnamon, nutmeg, pecans, and quick oats. Chewy center, crisp edges, classic drop cookie.

Double chocolate granita with cocoa, semi-sweet chocolate, and warm spices. Italian-style icy frozen dessert that scrapes into chocolate snowflakes.

Miniature cheesecakes baked in a muffin tin with graham cracker crusts, lemon zest, and cream cheese filling. Individual portions, just six ingredients, and no water bath needed.

Mocha crinkle cookies with deep cocoa, instant espresso, and a surprising pinch of black pepper, rolled in powdered sugar for that signature cracked-top look. A grown-up twist on classic chocolate crinkles.

Chocolate domino cookies made with cocoa powder, cut into rectangles, and decorated with vanilla buttercream dots and lines. A fun baking project for kids.

Pizzelles press a buttery vanilla dough between hot iron grids for thin, crispy Italian waffle cookies with intricate snowflake patterns. Classic Christmas and wedding cookie.

Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.

Fudgy cocoa brownie cookies packed with chocolate chips, baked just until set for a soft, chewy center. Brown sugar and cocoa powder deliver intense chocolate flavor in every bite.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Fluted sandwich cookies filled with tinted vanilla buttercream in three pastel colours. A pretty bakery-style cookie with a cut-out window on top showing the green, pink or yellow filling underneath.

Ribbon cookies with three colorful layers: red rum-flavored, green with chopped nuts, and chocolate, pressed in a loaf pan and sliced thin. A festive holiday cookie for Christmas tins.

Buttery hazelnut sandwich cookies filled with raspberry jam and topped with a simple icing. Tiny, tender rounds that melt on your tongue.

Raspberry Alaskas tuck fresh raspberries and vanilla ice cream inside crisp puff pastry shells, then cloak the whole thing in glossy meringue and flash it under high heat for a hot-and-cold dessert that hits the table the second it browns.

Giant chocolate chip cookies shaped into 2-inch balls for thick, bakery-style results. Crispy edges, chewy centers, and loaded with chocolate chips.

Buttery thumbprint cookies filled with jelly or preserves and rolled in powdered sugar. A tender shortbread-style cookie with chopped nuts and vanilla.

Oatmeal orange-walnut cookies use yogurt instead of egg for a soft, tender crumb. Brightened with grated orange zest and crunchy walnuts. Lower-fat than classic oatmeal cookies, ready in 40 minutes.

Cream cheese apple dip blended with brown sugar, vanilla, and milk for a sweet, caramel-like dipping sauce. Serve with sliced Granny Smith apples rolled in crushed peanuts.

Fruit and nut mini muffins sweetened naturally with boiled dates, raisins, and cranberries. No added sugar, made with egg substitute for a lighter, diabetic-friendly breakfast treat.

Pepper poached pears simmer in white wine with black peppercorns, ginger, cinnamon and a whisper of chili heat, then chill in a syrup reduced from the poaching liquid. An elegant, lightly spiced dessert.

Light and airy fruit whip dessert made with fruit cocktail, orange gelatin, and whipped egg whites. A no-bake retro treat with bright citrus flavor and a creamy, mousse-like texture.

Fudgy Southern chocolate cake with melted unsweetened chocolate, pecans, and a two-temperature baking method. Dense, rich, and brownie-like with a cocoa-dusted pan for extra chocolate flavor.

Classic walnut-crusted thumbprint cookies with tender shortbread base and jewel-toned jelly centers perfect for cookie swaps and holiday gift boxes.

Homemade oatmeal milk blended from cooked oats, banana, vanilla, and water. A creamy, dairy-free milk alternative with natural sweetness and no added sugar, ready in 10 minutes.

Rich pecan pie with unsweetened chocolate and dark corn syrup for intense, bittersweet flavor. Buttery filling studded with pecans bakes until set with gooey center.

Tiny heart-shaped chocolate cakes for two, made without eggs or butter. Cut from a simple cocoa sheet cake using a cookie cutter, then stacked and frosted for Valentine's Day.

Classic French toast made with thick-cut dried bread dipped in a vanilla egg custard and fried golden. Dust with powdered sugar and serve with brandied lemon butter for a special brunch.

Rhubarb nut bread with buttermilk, brown sugar, and chopped walnuts, topped with a butter-sugar crumble. A moist quick bread that makes two loaves for sharing or freezing.

Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.

Pecan fingers with a buttery shortbread base and a chewy brown sugar pecan topping, dusted with powdered sugar. Two-layer bar cookies made entirely in the microwave.

It seems odd that thyme is connected with dessert, but this recipe actually works out in this way, and these elegant looking bars are amazingly delicious!

Old-fashioned chocolate sticks: a thin pan of dense fudgy chocolate-nut batter cut into slim rectangles after baking. Half-cookie, half-brownie bar made for coffee or after-dinner trays.

Rich chocolate cheesecake with two pounds of cream cheese, melted semi-sweet chocolate, sour cream, and a chocolate wafer crust. A dense, fudgy showstopper baked low and slow.

Halloween ghost, bat, and moon sugar cookies mounted on sticks and arranged on a chocolate-frosted sheet cake. A project bake for kids with simple sugar cookie dough and easy gel-icing faces.

Orange poppy seed muffies, a drop cookie-muffin hybrid made with orange sugar, buttermilk, whole wheat pastry flour, and allspice. Lightly crisp edges with a soft, citrusy center.

Sour cream pound cake with a vanilla-sugar crust sprinkled on top before baking. Rich, dense, and buttery with a tender crumb that tastes even better the next day.

Frozen toffee butter torte with a chocolate-ganache center, crushed Heath bar crust and crown, and whipped butter-brown sugar filling. An elegant no-bake make-ahead dessert.

Homemade orange cinnamon coffee blend with ground coffee, fresh orange zest, vanilla extract, and cinnamon sticks. A fragrant flavored coffee mix you store and brew anytime.

Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.

Spiked hot white chocolate made with real white chocolate, brandy or rum, egg yolks, and scalded milk. A rich, creamy after-dinner drink for cold nights.

Thin, crispy butter cookies spread with melted semi-sweet chocolate and sprinkled with shredded coconut. A light, elegant cookie with lacy edges and a satisfying snap.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.

Cherry-stuffed cookies wrapped in almond-vanilla dough and dipped in dark or white chocolate. A surprise maraschino cherry hidden inside each one.

Cinnamon and tart apples make this breakfast opener extra delicious.

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

Chocolate cookies shaped like peanuts with a sweet peanut butter filling hidden inside. A cocoa dough pinched into peanut shapes and baked low, then rolled in sugar.

Coconut crescents dipped in semi-sweet chocolate, made with flaked coconut, powdered sugar, and dry milk. A no-bake candy that looks like you bought it from a chocolate shop.

Classic New York cheesecake with graham cracker crust and egg whites. Creamy engagement cheesecake baked for 3 hours with special cooling method.