Recipes with vanilla bean

Dark chocolate buttermilk cupcakes filled with whipped white chocolate ganache. These cream-filled chocolate cupcakes are tender, moist, and hideously good, with a surprise center in every bite.

Grandma Hilda's apple pie: an old-world sheet-pan apple pie with a tender egg-rich dough, piled with grated apples, brown sugar, and a cinnamon-sugar crust on top.

Layered banana pudding made from scratch with brown sugar custard, whipped cream, sliced bananas, and optional walnuts. Rich, creamy, and no box mix needed.

Apple cranberry upside-down cake baked in a cast iron skillet with brown sugar and butter. A fall harvest dessert with caramelized fruit topping, best served warm.

French apple spice cake with cinnamon, nutmeg, allspice, chopped walnuts, and raisins. An oil-based one-bowl cake that starts by macerating apples in sugar.

Devil's food cake bakes a deep cocoa layer cake with a separated-egg method for extra lift, then tops it with classic boiled chocolate fudge frosting. A tall, old-fashioned chocolate showstopper.

Homemade Twinkle cake rolls with a fluffy vanilla cream filling made from butter, shortening, and evaporated milk. Bake in a sheet pan or potato tins, split, fill, and roll for a fun copycat treat.

Elegant tea cakes are thin, crisp slice-and-bake butter cookies with vanilla and cream. Not too sweet, designed for dunking in tea and topping with jam or marmalade.

Simple sweetened whipped cream filling with just three ingredients: heavy cream, sugar, and vanilla. Whip until stiff in 5 minutes for cakes, pastries, and pies.

Raspberry poppy seed cookies are tender butter thumbprints studded with crunchy poppy seeds and filled with jewel-bright raspberry preserves. A bakery-style classic with two textures in every bite.

Buttery brown sugar shortbread cut into triangles, topped with a glossy chocolate dollop and a crunchy shower of toffee bits. Makes 8 dozen bite-sized treats for holiday platters.

Old-fashioned chocolate peanut candy drops made with grated unsweetened chocolate, sugar, and corn syrup cooked to soft ball stage. Crunchy, sweet, and nostalgic.

Drop cookies loaded with peanut butter, oats, and chopped peanuts. Chewy, hearty cookies with both peanut butter and whole peanut crunch in every bite. Makes 4 dozen.

Orange potato bread with fresh orange juice, orange zest, riced potatoes, and chopped nuts. A moist, citrusy quick bread where potato keeps the crumb tender for days.

Sweet rhubarb quick bread with brown sugar, chopped nuts, and a homemade buttermilk made from milk and vinegar. Makes two moist loaves that freeze well.

Pumpkin onion cookies with sweet Vidalia onion sauteed in orange juice, brown sugar, warm spices, and chopped pecans. An unexpectedly savory-sweet cookie that actually works.

Microwave chocolate pecan fudge made with cocoa powder, powdered sugar, butter, and evaporated milk. No candy thermometer needed for this quick, foolproof method.

Do It Yourself Devil’S Food Cake Mix recipe

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

This light and delicious dessert is an excellent alternative to pumpkin pie for diabetics as it is low in sugar without sacrificing flavor or richness!

Orange coconut refrigerator cookies with fresh orange zest and flaked coconut, sliced thin from a chilled log and baked crisp. Make the dough ahead and freeze for up to 3 months.

Dark cocoa cookies stuffed with two full cups of chocolate chips and chopped nuts. Makes 54 soft, fudgy drop cookies with a deep chocolate flavor that hits from the very first bite.

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Nesselrode pudding pie folds sweetened chestnut puree and candied chestnuts into vanilla-spiked whipped cream and gelatin-set custard. The 19th-century holiday classic in pie form.

No-bake peanut butter and fudge bars with crispy rice cereal layers sandwiching a rich chocolate fudge center. Double boiler or microwave method included.

Light-as-air chocolate chiffon cake with deep cocoa flavor and virtually zero fat, perfect for anyone craving rich chocolate dessert without the calorie bomb.

Vegan Black Forest cake with whole wheat pastry flour, applesauce, and a kirsch syrup. Cashew-tofu icing replaces dairy whipped cream. Three layers of chocolate cake, cherries, and creamy frosting.

Elegant French apple pudding soufflé with Calvados, sautéed apples, and almond macaroon crumbs served with homemade vanilla sauce for special occasion dessert.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.

Chocolate mocha sponge cake bakes a tender egg-yolk-lifted cocoa cake in a tube pan, then layers it with a coffee-spiked vanilla pudding buttercream. Three-layer mocha tea cake with vintage charm.

Austrian Mozart cookies with a buttery shortbread base, apricot rum filling, and confectioners sugar. Elegant sandwich cookies with a ring-and-circle design.

A show-stopping layered meringue cake with toasted almond dacquoise, caramel-orange buttercream filling, and glazed orange slices. A French patisserie masterpiece for special occasions.

Old-school butterscotch brownies (blondies) with dark brown sugar and melted butter. One bowl, six ingredients, and a chewy caramel-edged crumb that bakes up in under an hour.

Gelo di Mellone, a traditional Sicilian watermelon pudding thickened with cornstarch, studded with pistachios, chocolate, and candied citron, finished with cinnamon.

A moist, warmly spiced Bundt cake made with yogurt and applesauce instead of heaps of butter. Loaded with raisins, cinnamon, and cloves, then drizzled with a tangy yogurt glaze that seals the deal.

Crustless cheesecake with two pounds of cream cheese, sour cream, butter, and a hint of lemon, baked in a water bath until silky and chilled overnight until dense. A New York-style classic without the crust.

Black bottom pie with a spicy gingersnap crust, dark chocolate custard base, rum and sherry chiffon middle, and whipped cream crown. A vintage American showstopper.

Lemon poppy seed pound cake with a tender buttermilk crumb, bright citrus zest, and a tangy lemon glaze drizzled over the top. The bundt cake that wakes up dessert.

Vegan raspberry banana mousse made with silken tofu, frozen fruit, and maple syrup. Dairy-free, egg-free, and blended to a creamy frozen dessert texture with no churning needed.

French apple honey pie built on a honey-spiked applesauce base, layered with Granny Smith slices in concentric rings, and finished with a glossy apricot glaze. Patisserie elegance with no top crust required.

A fun twist on this classic breakfast or brunch treat!

Thin, crispy slice-and-bake cookies with shredded coconut and walnuts. A refrigerator cookie dough you roll, chill, and slice into wafer-thin rounds that bake up snappy in 10 minutes. Makes 48.

Chocolate cupcakes with a caramelized brown sugar and walnut bottom, flipped to reveal a sticky-sweet topping. Finished with a warm chocolate ganache on the sides.

Beatles cookies are soft, cake-like drop cookies made with sour cream, chocolate chips, and a cinnamon-sugar topping. The tangy batter and warm spice finish make these an addictive cookie jar staple.

Chocolate yum yum cake bars layer a chocolate cake mix and pecan crust with a sweet cream cheese custard top. A retro Southern dessert that bakes up rich, gooey, and impossible to stop eating.

Princess Di's French toast spreads cream cheese between toasted egg bread slices before dipping in vanilla-cinnamon custard. A royal twist on a brunch classic.

A silky tofu cheesecake blending pureed silken tofu with cream cheese on an almond graham cracker crust. Lighter than traditional cheesecake but impossibly creamy after an overnight chill.

No-bake cheesecake with cream cheese and cottage cheese in a buttery graham cracker crust, set with lemon gelatin and whipped cream. Light, tangy, and ready after a simple chill.