Recipes with vanilla bean

Chewy chocolate oat cookies loaded with pecans, marshmallows, and a hint of almond. Makes 4 dozen bite-sized munchies with crispy edges and gooey centers.

Chilled strawberry soup blended with sour cream, half and half, brandy, and vanilla. A silky Nova Scotia-inspired cold fruit soup ready in 10 minutes flat.

Store in closed container in refrigerator for up to 6 weeks.

Espresso tuiles with whole coffee beans, pecans, brown sugar, and corn syrup. Crispy, lace-like French cookies shaped into elegant curves while still warm.

Helen's Cheesecake with a ground pecan and graham cracker crust, a lemon-kissed cream cheese filling, and a sour cream topping baked right on. Refrigerate 24 to 72 hours - patience is the secret ingredient.

A semi-homemade coffee cake using white cake mix and vanilla pudding for extra moisture. Swirled with cinnamon, cocoa, sugar, and chopped nuts, it bakes up rich and golden for brunch or weekend treats.

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

Fresh fruit pizza cookie with a chocolate chip cookie crust, vanilla cream cheese spread, and a colorful topping of pineapple, kiwi, bananas, and raspberries glazed with apricot jam.

One Bowl Coffee Honey Cake with Chocolate Chips and Nuts recipe

Copycat Orange Julius blender drink with vanilla instant pudding mix and whipped topping powder folded into orange juice. Foamy, creamy, and ready in 10 minutes for a thick mall-style smoothie.

Apple sour cream coffee cake layers buttery batter with sliced apples and a cinnamon-sugar-nut streusel ribbon, topped with more streusel for a tender, bakery-style brunch cake.

Obsttorte, the German fruit torte built on a buttery pressed shortbread crust, filled with whole fruit set in a glossy fruit glaze, edged in almond meringue, and crowned with vanilla whipped cream. Works with any fruit you love.

Mom's poppy seed bundt cake with canned poppy seed filling, sour cream, and folded egg whites for a moist, tender crumb. Topped with a simple powdered sugar glaze.

Bite-sized sour cream muffins loaded with chopped chocolate-covered toffee bars, baked golden with more candy crumbled on top. Makes 36 mini muffins in 40 minutes.

A tender from-scratch yellow cake layered with chopped fresh strawberries and sweetened whipped cream, then frosted all over with more cream and garnished with whole berries. Classic, beautiful, and gone in minutes.

Skip the rolling pin. This press-in crust gets layered with raspberry jam, creamy cheesecake filling, and cinnamon-dusted apple slices fanned in a pinwheel. Easier than pie, literally.

Crustless New York-style cheesecake with cream cheese, sour cream, and six eggs baked in a water bath. Dense, creamy, and freezer-friendly with no crust to fuss over.

Three epic layers in one bar: a fudgy cocoa brownie base, a blanket of marshmallow creme, and a crunchy peanut butter-chocolate chip-rice cereal topping. Think Scotcheroos meet brownies in the best possible way.

A yeasted bread ring wrapped around a sweet cream cheese filling, dusted with confectioner's sugar. Part cheesecake, part bread, and entirely showstopping for brunch.

Additive Devil's Food Cake with Caramel Filling recipe

Double brownies stack a fudgy chocolate-walnut brownie under a brown-sugar butterscotch blondie, baking both layers together for one bar with two distinct flavors in every bite.

This pound cake recipe is the best one I have ever made.It is moist and has a great almond taste to it.Iced with butter cream icing with a hint of almond it is sure to satisfy the craving for something sweet.

Homemade rice milk from cooked brown rice, water, and vanilla. A 3-ingredient dairy-free, vegan milk alternative blended smooth in minutes with no straining needed.

Gingerbread cream pie with a spiced molasses cake split and filled with an apricot-vanilla custard set with gelatin. A unique two-component dessert for gingerbread lovers.

Overnight pineapple French toast soaked in pineapple juice custard, pan-fried golden, and topped with strawberry-pineapple-coconut ambrosia salsa.

A moist tube cake where grated apples meet cocoa, cinnamon, allspice, and chocolate chips. Baked low and slow for a dense, spiced crumb that's part apple cake, part chocolate cake, and entirely irresistible.

Coconut pecan upside-down cake with chocolate chips, dark brown sugar, and a tender vanilla butter cake. Like a German chocolate cake meets a skillet dessert.

Old-fashioned date nut roll candy made with soft-ball sugar syrup, chewy dates, and crunchy pecans. No-bake vintage confection that's sweeter than fudge and freezes beautifully for holiday gifting.

Chewy butterscotch brownies loaded with chopped dates and walnuts. One bowl, one pan, and 25 minutes in the oven for a batch of 16 irresistible squares.

Betty's cheesecake is a light lemon-spiked classic with whipped egg whites folded in for souffle-like texture and a graham cracker crust. Top with cherries or fresh fruit.

Thick, creamy goji berry and strawberry smoothie with soaked flax seeds and almond milk. A naturally gluten-free, nutrient-packed blend with a gorgeous pink hue.

Toffee-coated popcorn with pecans and mixed dried fruit, baked until crunchy. A homemade caramel corn snack mix cooked to hard-ball stage for a crispy, buttery shell.

No-bake chocolate nut cake layered with graham crackers. A creamy cocoa filling with cashews or almonds sets firm in the fridge. No oven needed.

Chewy butterscotch brownies (blondies) made with dark brown sugar, butter, pecans, and shredded coconut. No chocolate needed. Rich, caramel-scented, and baked in one pan. Makes 18 squares.

Lighter orange-scented cheesecake made with cottage cheese and Neufchatel, baked on a cinnamon vanilla wafer crust and crowned with fresh strawberries and orange sections. Brighter than classic.

Silky chocolate mousse made with unsweetened chocolate, gelatin, and whipped cream, chilled until fluffy and served with almonds.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

COMMENT: What makes this dessert so irresistible? As it bakes, a pudding sauce forms beneath the cake layer. Cocoa-based and made without eggs, its an old-fashioned treat that should be served with a dollop of whipped cream or vanilla ice cream and a big spoon.

Classic cocoa layer cake with a tender crumb from the creaming method, ready for your favorite frosting. Swap water for coffee to deepen the chocolate flavor. A reliable two-layer cake in under an hour.

Honey lemon sponge cake is a take on Japanese castella (kasutera): a tall, springy, honey-sweetened sponge brightened with lemon. Whipped eggs alone give it lift, no butter needed, for a delicate, fine-grained crumb.

Golden, buttery scones studded with raisins or blueberries, baked to a crisp top and tender center. A bakery-scale recipe that scales down easily for home baking.

Thin, crispy oatmeal lace cookies with orange zest and shredded coconut. Made with lard for extra-crisp edges that spread paper-thin during baking.

Two-layer peanut butter and chocolate marshmallow fluff fudge. A classic stovetop candy with a soft peanut butter base topped with a rich cocoa layer, cut into squares when set.

Soft chocolate drop cookies with cream cheese baked right into the dough and crunchy walnuts in every bite. The cream cheese keeps them tender and slightly tangy for days.

No-bake peanut butter chocolate drops with melted semi-sweet chocolate, sweetened condensed milk, and vanilla. A 5-ingredient fudgy candy that sets in the fridge with zero oven time.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Sawmill cake with no eggs and no dairy, just cocoa, vinegar, and margarine for a moist, dark chocolate sheet cake. The Depression-era one-bowl dessert born from pantry shortages.

A self-saucing cocoa espresso pudding cake that creates its own hot fudge layer as it bakes. Boiling water poured over the batter before baking does all the work. Serve warm for 6 to 8.