Recipes with vanilla bean

Buttermilk pecan fruitcake made with dried pears and toasted pecans instead of the usual neon candied fruit. Buttermilk keeps the crumb tender, beaten egg whites give it lift. A gift-worthy Christmas loaf.

Low-calorie marbled chocolate cheesecake made with cottage cheese, gelatin, cocoa, and whipped egg whites on a cocoa-vanilla wafer crust. No baking required.

Orange poppy seed layer cake soaked in fresh orange syrup and frosted with vanilla cream cheese frosting. A stunning two-layer celebration cake with citrus flavor in every bite.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.

Overnight French toast fried in bacon grease for crispy, custardy slices with a smoky edge. Thick-cut bread soaked overnight for deep-custard interiors, dusted with powdered sugar and maple syrup.

Old-fashioned coconut macaroons with just four ingredients. Crispy edges, chewy centers, naturally gluten-free, and made with stiff egg whites, sugar, shredded coconut, and vanilla.

Vegan peanut butter oatmeal cookies with semi-sweet chocolate chips, made with soy milk and canola oil. Chewy, pressed flat, and loaded with crunch and chocolate.

Heath bar cookies loaded with frozen toffee bar chunks and nuts in a slice-and-bake butter cookie dough. Crispy edges, buttery crumb, and pockets of crunchy chocolate-covered toffee in every bite.

Easy breakfast carrot muffins sweetened with sugar substitute, packed with grated carrot, raisins, and a bright hit of orange zest. Diabetic-friendly, single-bowl, and on the table in 35 minutes.

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

Chocolate raspberry bundt cake folds raspberry puree and sour cream into a deep chocolate batter for a moist, rich loaf cake. Serve with raspberry sauce or fresh berries.

Easy vegan fudge made with margarine, cocoa powder, soy milk, and powdered sugar in a double boiler. Dairy-free chocolate candy with optional nuts, ready in an hour.

Creamy microwave fudge made with chocolate chips, marshmallows, and evaporated milk. Cooked to soft-ball stage in the microwave for a smooth, rich homemade candy.

Double chocolate muffins with cocoa-rich batter studded with white chocolate chunks inside and on top. Tender, bakery-style, and easy to make from scratch.

Frozen pumpkin mousse ice cream pie layered over vanilla ice cream in a buttery gingersnap crust, finished with caramel-pumpkin topping. A make-ahead Thanksgiving dessert.

Moist zucchini bread packed with crunchy walnuts, plump raisins, and warm cinnamon spice. This easy quick bread turns garden zucchini into tender loaves perfect for breakfast or snacking.

Layered summer tart with blueberries, lemon pudding, crushed pineapple, and vanilla whipped cream. A stunning no-bake filling in a golden baked crust.

Sour cream blueberry cake with a buttery shortbread-style base, fresh blueberries, and a rich sour cream custard topping. A European-style fruit cake baked in a springform pan.

Ginger-macadamia brownies with unsweetened chocolate, buttery Hawaiian macadamias, and bright bursts of crystallized ginger. Rich, chewy, and one overnight rest from peak fudge.

Fat-free cocoa squares with applesauce instead of butter or oil. A hot cocoa-brown sugar sauce poured over the batter before baking creates a gooey, self-saucing chocolate dessert.

Shredded zucchini and sour cream make this chocolate chip breakfast bread outrageously moist. A cinnamon-spiked quick bread that yields two loaves, so you can share or stash one in the freezer.

Reduced Fat Cream Cheese Frosting (For Vegetable Cakes) recipe

I made this chocolate chip pecan pie with a homemade buttery and flakey pie crust. When it hit the dinner table, it vanished within a flash, so the pie must be good then :)

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Light, chewy almond macaroons sandwiched with rich chocolate ganache. A classic Swiss cookie recipe using blanched almonds, Swiss meringue, and semi-sweet chocolate filling.

Mexican bean cake made with pinto bean puree, apples, raisins, and warm spices like cinnamon, cloves, and allspice. A moist, spiced sheet cake with a simple glaze.

Oil-based apple nut cake loaded with chopped walnuts and fresh apples. A one-bowl recipe with just enough sweetness and a tender, moist crumb that stays fresh for days.

Zucchini bread baked right inside canning jars. Spiced with cinnamon, nutmeg, and cloves, then sealed hot for a self-preserving quick bread that doubles as a gift. Giftable shelf-stable baking at its best.

Oatmeal Cookie Drops with Milk Chocolate & Almonds recipe

Praline cream pie with a graham-praline crust, silky vanilla custard folded with crumbled pecan pralines, and pillowy whipped cream on top. A New Orleans dessert through and through.

Figs in Cabernet Sauvignon with Almond Ice Cream recipe

Quick microwave cheesecake with sour cream filling and melted chocolate drizzled on top. Cooks in 18 minutes with no water bath, ready after chilling.

Amish friendship bread is a quick fruit bread made from sourdough starter passed between friends. A community-tradition recipe that turns fermented batter into two cinnamon-spiced loaves.

Baked pumpkin custard with cinnamon-sugar topping, blended in minutes and baked in buttered pan. Sits between a side dish and dessert with a silky, pudding-like texture.

Chocolate Cream Strawberry Shortcake with Ricotta Filling recipe

Microwave chocolate marshmallow fudge with chopped nuts. Sugar, butter, and evaporated milk boiled in the microwave, then beaten with chocolate chips and marshmallows for creamy fudge in 15 minutes.

Crispy cinnamon butter cookies topped with walnut halves, made from a simple slice-and-bake dough. Egg yolk-enriched for extra tenderness with warm spice in every bite.

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Mangos poached in a brown sugar and cinnamon syrup with vanilla, served cooled over vanilla ice cream. A simple, elegant tropical dessert with warm spice notes.

Three layer no-bake fudge with a chocolate-coconut-graham cracker base, creamy vanilla filling, and glossy semi-sweet chocolate top. No cooking required.

Dark chocolate cheesecake with a velvety, dense crumb and a vanilla cookie crust. Sour cream keeps it tangy and silky, while a low, slow bake gives you a crackless top every time.

Chocolate yule log (buche de Noel) with a light sponge cake rolled around frosting and covered in scored chocolate bark frosting. A classic Christmas dessert with a realistic log branch detail.

Banana nut bread made with whole wheat and white flours, ginger and mace, plus chopped pecans and dates folded in. A spiced, fruit-and-nut-loaded quick bread that's denser and more interesting than the standard.

Cardamom wedding cookies: buttery shortbread balls rolled in powdered sugar with cardamom, citrus zest, and ground almonds. A fragrant twist on traditional Mexican wedding cookies.

Fairfax chocolate icing made with unsweetened and semi-sweet chocolate, melted marshmallows, and butter. A glossy, fudgy frosting that spreads thick and sets with a soft bite.

Chocolate coffee cake topped with crushed Heath toffee bars and nuts over a tender buttermilk crumb. A streusel-style brunch cake with crunchy toffee in every bite.

Sour cream pound cake bakes a tall, dense Bundt-style cake with a tangy crumb from a full cup of sour cream. Vanilla and lemon extract carry the flavor, with optional coconut for chew.

White chocolate cheesecake with an almond-oat-graham cracker crust. Whipped egg whites folded in create an airy, cloud-like texture. Slow-cooled to prevent cracking.