Recipes with vanilla bean

Quick brownies from scratch with margarine, cocoa, and vanilla. A simple pantry brownie recipe that comes together in one bowl for fast chocolate cravings.

Crunchy brown sugar nugget cookies baked in muffin tins with oats, granola, pecans, and butter. Flourless, crumbly, and caramelized with crispy edges.

Coconut custard pie with freshly grated coconut, beaten egg whites folded in for a light filling, and a dusting of nutmeg on top. Southern-style and old-fashioned.

Chocolate drop cookies with a hidden chunk of white chocolate baked into the center. No flour, no eggs: melted chocolate chips, sweetened condensed milk and nuts make the entire dough. Fudgy, dense, surprise inside.

Toasted pecan chocolate chip cookies with dark brown sugar baked at low temp for chewy centers. 2-3 dozen buttery cookies ready in 50 minutes with crispy edges.

Elegant tea cookies made from a slice-and-bake butter dough with cream and vanilla. Chill overnight, slice thin, and bake until crisp and golden.

Clinton's Chips are oatmeal chocolate chip cookies with old-fashioned oats, two sugars, and a generous load of semisweet chocolate chips. Crispy-edged, chewy-centered, and ready in 30 minutes.

Chewy pecan date squares with brown sugar and vanilla, baked low and slow then dusted with powdered sugar. No butter needed, the dates keep them moist.

Light chocolate cake made without eggs or butter using skim milk and cocoa powder. Topped with a fluffy whipped cocoa frosting for a lower-fat treat that still satisfies.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Chocolate cinnamon angel food cake made with cocoa powder, cinnamon, and whipped egg whites. A fat-free, light-as-air cake with warm Mexican chocolate flavor.

Festive cocoa cards are large chocolate-molasses cookies cut into rectangles and decorated with frosting to look like greeting cards. A fun holiday baking project for kids and adults.

Classic vanilla spritz cookies with rich buttery flavor from whole eggs. Press into festive shapes for Christmas cookie exchanges or year-round celebrations.

Fruit clafouti with fresh berries baked in a light yogurt custard with honey and fruit liqueur. A lighter take on the French classic using nonfat yogurt instead of heavy cream.

Thin, crisp lemon wafers made with fresh lemon zest, butter, and vanilla. Just 8 ingredients and 6-8 minutes in the oven for delicate, golden-edged cookies.

Chewy chocolate drop cookies with buttermilk, melted unsweetened chocolate, crushed peppermint Lifesavers, and walnuts. A minty, fudgy cookie with real candy crunch.

Classic hermit cookies with dates, golden raisins, walnuts, brown sugar, and warm spices, topped with a simple milk glaze. A chewy, old-fashioned spiced drop cookie.

Peach cheese pie with a baked cream cheese filling topped with sliced peaches arranged in a petal pattern under a glossy peach juice glaze. A beautiful chilled summer dessert.

Chocolate sugarplums are forgotten cookies: meringue rounds with chocolate chips that bake overnight in a turned-off oven. The residual heat slowly dries them into airy, crisp clouds with chewy chocolate centers.

Try this decorative cookie that uses date and walnuts to give it a scrumptious taste.

Frosted ginger cookies with molasses, cinnamon, cloves, and a brown sugar buttercream frosting. Soft, chewy spice cookies with a caramel-like finish on top.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Maple mocha topping made from whipped egg whites, maple syrup, instant coffee, and vanilla. A light, fluffy no-cook sauce for ice cream or angel food cake with zero fat.

Chocolate dunking cookies cut into long fingers, baked firm for plunging into milk or coffee. Egg-white-based, lower fat than typical, with cocoa powder backbone.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

Lucky chocolate chewies, soft brown sugar cocoa cookies studded with semisweet chips and topped with a vanilla glaze. Two dozen cookies in 30 minutes, the kind that vanish before they cool.

Chocolate-dipped coconut macaroon Easter eggs made with egg whites, unsweetened coconut, pecans, and brown sugar. A homemade holiday candy project.

Oatmeal cookies with cinnamon, nutmeg, brown sugar, and 3 cups of rolled oats. Bake 8 minutes for chewy or 11 for crispy, a simple spiced classic you can customize.

Excellent recipe to serve in place of a rich desert and lower in sugar for people who have to watch their sugar and calorie intake

Nut snickerdoodles with chopped nuts mixed into the dough and a sugary tumbler-flattened top. A nutty twist on the classic cream-of-tartar cookie, makes 60 cookies.

Turtle cookies with pecan halves, caramel candy centers wrapped in brown sugar shortbread, and a chocolate glaze dip. Adorable candy-shop cookies from scratch.

Hot milk cake with eggs whipped until thick, hot butter and milk stirred in at the end, and a full tablespoon of vanilla. A tender, fine-grained sponge that stays moist for days.

A moist chocolate sheet cake topped with vanilla buttercream becomes a patriotic centerpiece when decorated with fresh blueberries and strawberries to create an edible American flag.

Double chocolate cookies made with cocoa and buttermilk for a soft, fudgy center loaded with mini chocolate chips. A quick drop cookie that bakes in under 10 minutes.

Chocolate sugar cookies made with melted unsweetened chocolate and butter, rolled in sugar for a crackly, sparkly crust. Chewy centers with crisp edges, ready from one bowl with no mixer needed.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, tangy cream cheese filling, and a crumbly streusel topping. Cut into squares for easy serving.

Strawberry rice cream with double-boiler vanilla custard rice folded into whipped cream and fresh strawberries. Lighter and more elegant than standard rice pudding, served chilled.

Buttery snowball cookies with ground almonds, walnuts, and hazelnuts rolled in powdered sugar. A melt-in-your-mouth shortbread cookie also known as Mexican wedding cookies.

Chewy chocolate oatmeal cookies with melted chocolate folded into the dough plus chocolate chips in every bite. Brown sugar and oats create thick, bakery-style cookies with crisp edges and soft centers.

Lighter snickerdoodles made with just an egg white and margarine for a tender, lower-fat cinnamon-sugar cookie. Rolled in cinnamon sugar and baked into 40 small bites.

Omie's apple torte loaded with chopped apples and nuts in a buttery cinnamon batter. A dense, rustic German-style apple cake that's more fruit than cake in every bite.

Crisp butter wafers pressed paper-thin and baked until barely golden. A simple six-ingredient cookie with a delicate snap and pure butter flavor.

Chocolate can cake uses the chocolate syrup can as your measuring cup for sugar, flour, oil, coconut, and pecans. One bowl, no precise measuring, and a rich fudgy result.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.

These buttery, crumbly, moist and chocolaty brownies will knock your socks off.

Hidden Kisses cookies with chocolate kisses wrapped in buttery pecan shortbread and rolled in powdered sugar. A snowball cookie with a melted chocolate surprise inside.

Lemon poppy seed bundt cake with fresh lemon zest, lemon extract, and a tender butter crumb. The brunch and tea-time classic finished with a dusting of powdered sugar.

Pecan rolls are buttery shortbread-style cookies packed with crushed pecans and rolled hot in powdered sugar. The classic five-ingredient holiday cookie also known as Mexican wedding cookies.