Recipes with vanilla bean

Three-layer espresso jellies stack coffee gelatin, a dark chocolate Marsala layer, and vanilla-bean whipped cream in tall glasses. A tiramisu-inspired make-ahead dessert with restaurant presentation.

Caramel pecan cheesecake with a graham cracker crust, melted caramel and pecan layer, and a creamy vanilla cream cheese filling. A layered dessert that's simpler than it looks.

Whole wheat zucchini bread sweetened with honey, loaded with wheat germ, bran, raisins, and nuts. A wholesome, no-refined-sugar quick bread that makes two loaves.

Old-fashioned oatmeal chocolate chip cookies made with shortening for extra-chewy texture. A from-scratch drop cookie recipe that makes three dozen.

Frozen orange cream bars with a fluffy whipped filling between graham crackers. A light, low-calorie frozen dessert made with nonfat dry milk and orange juice concentrate.

Hawaiian nut bread loaded with bananas, crushed pineapple, honey, and cinnamon. A tropical quick bread with no refined sugar that makes two full loaves.

Coconut kisses made from stiff egg whites folded with shredded coconut, vanilla, and almond extract, topped with a candied cherry. Light, chewy meringue cookies with only six ingredients.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

This is a easy and simple recipe, and there are some necessary ingredients for breakfast.

Rich chocolate cake: single 8-inch buttermilk cocoa layer cake finished with bittersweet chocolate glaze. Can be split for a filled two-layer version.

Giant oven-puffed pancake (Dutch baby) with lemon, vanilla, and butter, topped with black cherries, sliced almonds, and powdered sugar. A dramatic 30-minute brunch.

Sour cream chocolate chip tube cake with a hidden chocolate chip center layer and cinnamon sugar topping. Tender crumb that stays moist for days.

Rich chocolate walnut cookies with melted semi-sweet chocolate, espresso, and chocolate chips. Shiny, crackle-topped, and fudgy inside like a brownie in cookie form.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Crunchy chocolate chip cookies made with crisp rice cereal for extra crackle in every bite. A quick drop cookie with mini chocolate chips that bakes in just 9 minutes.

Peanut butter cookie cups with a miniature peanut butter cup pressed into each one straight from the oven. Baked in mini muffin tins for a bite-sized treat.

White chocolate spritz cookies pressed into festive shapes and dotted with mint-chocolate morsels. A buttery, melt-in-your-mouth holiday cookie made with a classic cookie press.

Eggnog thumbprint cookies filled with rum-spiked buttercream and dusted with nutmeg. A buttery shortbread base with a creamy holiday filling. Perfect for Christmas cookie tins.

San Francisco-style crustless honey and spice cheesecake with dark honey, ground cloves, allspice, and a shot of espresso. A dense, creamy dessert for dinner-party finales.

Warm Upside-Down Cheesecakes with Pineapple S recipe

English Derby cheesecake folds whipped egg whites into a cream cheese, sour cream, and lemon batter for a tall, cloud-light texture. A classic British baked cheesecake with a slow oven cool that prevents cracks.

Maple syrup and brown sugar pie with a buttery crumb topping. Old Quebec-style dessert with a gooey molten filling and a nutmeg-warmed streusel cap.

Mocha cheesecake with a chocolate wafer crust, cocoa-cream cheese filling, and instant coffee for real coffeehouse depth. Rich, dense, and built on the classic cheesecake frame.

Peanut butter oatmeal cookies with rolled oats and your choice of chocolate chips or chopped peanuts. Chewy centers, crisp edges, and a 5-dozen yield from one batch.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.

It was my first time making a carrot cake. I loved it, and so did my boyfriend. I frosted the cake with a mixture of butter and cream cheese, so yummy. This is a great way to eat carrots :)

Giant oatmeal chocolate candy cookies with chocolate candies, salted peanuts, and quick oats in a chewy brown sugar dough. Scooped by the quarter-cup for bakery-sized cookies.

Fruit-glazed cheesecake: a dense, velvety baked cheesecake made with cream cheese and cottage cheese, finished with fresh strawberries. Slow-cooled in the oven for a crack-free top.

Pignoli cookies (pine nut macaroons): the chewy almond-paste Italian classic studded with toasted pine nuts and dusted with powdered sugar. Naturally gluten-free, dairy-free, and totally addictive.

German chocolate pie with cocoa, evaporated milk, shredded coconut, and chopped pecans baked in a pie shell. Rich, fudgy, and makes two full pies.

Old-fashioned marshmallow fudge with chocolate chips, evaporated milk, and chopped nuts. A stovetop candy recipe that sets up smooth and creamy every time.

Honey almond parfait is a frozen mousse-style dessert with whipped cream, honey-sweetened sabayon, and toasted sliced almonds. A French-inspired semifreddo that skips the ice cream machine.

Fat-free carrot muffins with cinnamon, cloves, orange zest, and raisins. No butter or oil needed, just grated carrots and eggs for moisture in a warmly spiced batter.

Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.

Holiday double chocolate brownies topped with candy-coated chocolate pieces baked into the surface. A fudgy cocoa brownie with a festive, colorful crunch on top.

Meringue cookies use just five pantry ingredients to make crisp, snowy puffs that melt on the tongue. Naturally fat-free and gluten-free, with a marshmallow-like interior and a delicate vanilla finish.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.

Chocolate drop cookies are soft, cake-like buttermilk cookies made with melted unsweetened chocolate and chopped walnuts. An old-fashioned drop cookie recipe that yields 3 dozen.

Spiced pound cake with mace, vanilla, and almond extract baked in a Bundt pan until golden and dense. Powdered sugar in the batter creates an ultra-fine, velvety crumb that melts on your tongue.

Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.

Classic pecan melt away cookies made with cake flour and unsalted butter for an ultra-tender, powdered-sugar-dusted shortbread. Drop cookies that dissolve on the tongue in seconds.

No-bake chocolate pie made with melted Hershey's almond bars folded into whipped cream and chilled overnight. A four-ingredient dessert that turns candy bars into a silky chilled chocolate-almond mousse pie.

Stovetop fudge made with semisweet chocolate, butterscotch coating, and marshmallow cream for a two-toned candy that is rich, nutty, and smooth in every bite.

Peanut butter oatmeal cookies with corn syrup, egg whites, and rolled oats. Chewy, lower-fat cookies sweetened with brown sugar and natural peanut butter.

Apple lemon puff with butter-tender apple slices under a light, lemon-kissed souffle topping. A small-batch breakfast or dessert that bakes in under 20 minutes.

No-bake fudgy oatmeal cookies with cocoa, peanut butter, and rolled oats. Boil the sugar mixture for one minute, stir in oats and peanut butter, drop on wax paper, and you're done.

Easy microwave fudge made with semi-sweet chocolate chips, butterscotch chips, and evaporated milk. Just 4 ingredients and 2 minutes in the microwave for rich, creamy homemade fudge.