Recipes with vanilla bean

White chocolate macadamia cookies with chunky white chocolate pieces and coarsely chopped unsalted macadamias in a brown sugar butter dough. Rolled, flattened, and baked golden.

Old-fashioned poppy seed cake with the seeds soaked in milk for hours to release their flavor, then topped with a pecan custard frosting. Tender, nutty, and heirloom-worthy.

Mom's apple cake loaded with five fresh apples, crushed nuts, and cinnamon in a one-bowl oil batter. No eggs, no butter, and incredibly moist. Swap applesauce for oil for a lighter version.

Night before French toast, an overnight baked custard casserole made with French bread, eggs, milk, and vanilla. Assembled the night before, popped in a cold oven, and pulled out puffy and golden for brunch.

Peanut butter rounds rolled in egg white and coated in toasted wheat germ for a nutty, crunchy crust. Dark brown sugar, sesame seeds and a touch of nutmeg set these apart from the usual fork-criss-crossed peanut butter cookie.

Browned butter cookies with a nutty, toasted flavor baked into every bite. Simple thumbprint-style cookies made with just five ingredients and ready in under an hour.

Ethereally light layer cake where whipped cream and beaten egg whites replace butter for cloud-like texture. Vanilla and almond extracts add delicate flavor to this unique dessert.

Pecan brownies made with melted semi-sweet chocolate and a full cup of dark brown sugar for deep, fudgy texture and a shiny crackled top. A bakery-style brownie with toasted nuts.

Crisp jalapeno cheesecake with fresh peppers, ginger, and cinnamon in a creamy filling on a graham cracker crust. A bold sweet-heat cheesecake with a whipped sour cream topping.

Chocolate nut torte: a four-layer sponge cake filled with silky cooked chocolate-buttercream frosting and topped with chopped nuts. An old-world holiday torte for special occasions.

Peanut butter oatmeal cookies with the classic fork crisscross pattern. Chewy drop cookies made with brown sugar and rolled oats for a hearty, nutty flavor in every bite.

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Sugar-free chocolate Bundt cake leavened with both yeast and baking powder, made with cocoa powder and liquid sweetener. A unique yeast-risen cake with a bread-like crumb and deep chocolate flavor.

Harvest pumpkin torte layers a fluffy chocolate sponge with spiced pumpkin filling four times over, then finishes with a glossy chocolate glaze. Fall baking that looks like a bakery-case showpiece.

Lemon cookie sandwiches with bright lemon-zest filling pressed between crisp slice-and-bake butter rounds. The tops are brushed with egg white and chopped nuts for sparkle. A classic icebox cookie for the Christmas tray.

Mom's chocolate chunk cookies with chunky semi-sweet chocolate, toasted pecans, and a butter-margarine blend that gives crisp edges and chewy centers. Bakery-sized scoops.

Buttery sugar diamonds cookies with cinnamon and pecans. Sheet pan bar cookies with a crispy pecan topping that bake until golden at 300°F.

Apple coffee cake with a sour cream batter layered with sliced apples and a cinnamon-brown sugar-nut streusel. A buttery brunch cake with a hidden ribbon of fruit inside.

If you are a fan of pudding try this delicious recipe that is made with chopped nuts and a bit of vanilla extract.

Golden apricot nog made from simmered dried apricots blended with skim milk, vanilla, nutmeg, and stiff meringue, spiked with rum or brandy. A fruity, lighter twist on traditional holiday eggnog.

Painted sugar cookies decorated before baking with egg yolk paint and food coloring. A fun, creative baking project for kids that skips messy icing entirely.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

Rich and flavorful, these cookies are packed with add-ins and can be made in jumbo or regular size.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.

Bakery-style chocolate chip cookies with chocolate chunks and ground toasted almonds in the dough. Low-temperature bake for thick, chewy centers with crisp golden edges.

Overnight cheesecake with a blender-smooth cream cheese filling in a graham cracker crust, topped with sweetened sour cream. Chills overnight for a dense, creamy set.

Cookie brittle with chocolate chips and walnuts pressed into one pan, baked, then snapped into snappy shards. Sugar-substitute friendly with crisp, candy-like edges.

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

Baked pecan French toast soaked overnight in orange juice and custard, then oven-baked with butter, orange zest, and pecans. An easy make-ahead brunch.

Chocolate pecan pie with melted semi-sweet chocolate stirred into a classic corn syrup filling, loaded with pecan halves. Rich, gooey, and deeply chocolatey.

Frosted date ring cake: spiced buttermilk-oat cake studded with dates and nuts, baked in a mold and finished with orange buttercream and candied cherries. Holiday cake with vintage charm.

Spiced pecan thumbprint cookies with cinnamon-scented dough and a glossy jam center. Buttery shortbread-style cookie with a nutty crunch, ready for the holiday cookie tin.

Orange chocolate chip cookies made with cream cheese in the dough, fresh orange zest, and semi-sweet chocolate chips. Soft, tangy, and citrusy drop cookies.

Classic peanut butter crisscross cookies with brown sugar and vanilla. The iconic fork-pressed cookie with a crumbly, nutty bite that bakes in just 10 minutes.

Spiced date drop cookies with chopped dates, toasted walnuts, cinnamon, and cloves baked into a soft, chewy drop cookie. An old-school holiday tin classic that bakes in just 10 minutes.

Double chocolate drops with cocoa powder dough and semi-sweet chocolate chips, using butter-flavor shortening for thick, chewy cookies loaded with walnuts. Big bakery-style cookies in 35 minutes.

Chewy oatmeal chocolate chip bars with brown sugar and butter, baked in one pan and cut into bite-sized squares. Easier than drop cookies with the same great flavor.

Strawberry cream pie layered with toasted almonds, a from-scratch vanilla cream filling, fresh halved strawberries, and a glossy strawberry glaze. Diner-counter classic done properly.

Toll House crumb cake with sour cream batter, chocolate chips folded in, and a brown sugar walnut-chocolate streusel topping. The classic Nestlé coffee cake recipe.

Lisa Bower's cocoa brownies with a full cup of melted butter, four eggs, and two cups of chopped walnuts. A rich, one-bowl brownie loaded with nuts.

Spice and nut thumbprint cookies with ground pecans, cinnamon, and jam filling. Buttery shortbread-style cookies with a fruity center, perfect for holiday baking.

Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.

Oatmeal coconut crisps are a big-batch cookie with brown sugar, butter, rolled oats, and coconut baked until crisp at the edges and chewy in the center.

Sour cream apple pie folds tart apples into a vanilla custard, then bakes under a buttery almond topping. Tangy, creamy, crunchy on top, and refreshingly free of heavy spices.

Creamy orange smoothie made with frozen orange juice concentrate, milk, vanilla, and ice. Tastes like a melted creamsicle and blends up in minutes.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Buttery lemon tea cake with chopped pecans, soaked in a hot lemon zest and juice sauce while still warm. A tender, citrus-drenched cake with crunchy pockets of toasted nut.

From-scratch chocolate cake with melted unsweetened chocolate, cake flour, and iced water, topped with a whipped chocolate frosting beaten over ice until fluffy and light.