Recipes with vanilla bean

Buttery pecan tea cookies rolled in powdered sugar while warm, then dusted again after cooling. Melt-in-your-mouth snowball cookies also known as Russian tea cakes.

Pecan butter cookies are soft brown sugar drop cookies packed with chopped pecans. Buttery, caramel-kissed, and baked in 10 minutes for 2 dozen classic Southern cookies.

Classic snickerdoodles rolled in cinnamon sugar and baked until soft-centered with a chewy edge. Cream of tartar gives the signature tang and crackled top. Pantry-staple cookie recipe.

Overnight caramel French toast bakes layered bread over a brown sugar, butter, and pecan caramel that turns into a gooey, sticky topping. Assemble the night before and bake fresh for an effortless holiday brunch.

Soft chocolate-butterscotch cookies built on a melted base of sweetened condensed milk and chips, each topped with a toasted pecan half. Fudgy, candy-like, and easy to mix.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

Layered toffee cake with angel food cake split into three layers, filled and frosted with caramel whipped cream, and covered in crushed Heath bars. No baking required.

Apples, tangy cranberries, and pears under a granola-type crust can be served in small glass bowls for an inviting holiday meal conclusion.

Tender white layer cake stuffed with citrusy orange-coconut filling and crowned with fluffy boiled frosting. A Southern classic that's pure sunshine on a plate.

An elegant no-bake amaretto cheesecake on a baked hazelnut macaroon crust. A light, gelatin-set cream cheese filling spiked with almond liqueur over a nutty, chewy-crisp base.

Zucchini bread with grated zucchini, cinnamon, and vanilla that makes two moist loaves. Simple, freezer-friendly, and loaded with warm spice.

Amazing Tiramisu Toffee Torte with Coffee Frosting recipe

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

Low-fat whole wheat banana cake uses honey, canola oil, and whipped egg whites for a light, tall tube cake with real banana flavor. A lighter banana cake that doesn't sacrifice texture or moisture.

Chewy coconut cookies loaded with toasted almonds and sweet dates bake low and slow until golden-bottomed with crisp edges for 4 dozen treats.

Dense, moist apple cake packed with dates, walnuts, and golden raisins. Oil-based batter loaded with fruit and spice bakes into a pudding-like texture in a 13x9 pan.

Super moist and chocolaty sponge cake with a hint of coffee flavor.

Mini cherry cheesecakes with vanilla wafer crusts and homemade tart cherry topping. Single-serving cream cheese desserts baked in muffin cups, ready for any party tray.

Orange tapioca pudding made with skim milk, orange juice, and diced oranges. A light, low-calorie custard-style dessert with citrus flavor and tapioca pearl texture.

Mint iced brownies stack three layers: a fudgy pecan brownie, a cool green peppermint buttercream, and a glossy semisweet chocolate glaze. A chocolate-mint holiday favorite, with the brownie base baked fast in the microwave.

Applesauce spice cake, low-fat Bundt with whipped egg whites for lift, warm cinnamon-nutmeg-clove-ginger spice, and dark corn syrup for moisture. No butter, no whole eggs, still tender and richly flavored.

Soft, fruity cookie bars loaded with bananas, crushed pineapple, maraschino cherries, and crunchy walnuts. Topped with a buttery powdered sugar glaze that makes them irresistible at potlucks.

Southern pralines loaded with 5 cups of pecans in a creamy sugar candy made with sweetened condensed milk, corn syrup, butter, and vanilla. A classic Cajun confection.

A no-bake chocolate coconut pie with a crunchy shell made from melted semisweet chocolate, rice cereal, and shredded coconut. The filling is a silky bittersweet chocolate mousse swirled with cream of coconut and whipped cream.

Oatmeal brickle cookies with almond toffee chips and a white chocolate drizzle. Chewy oat cookies with buttery crunch, shaped into small balls for crisp edges.

Classic Italian fruit tart with a lemon-scented shortcrust, silky crema pasticcera, seasonal fresh fruit, and an apricot glaze. A pasticceria showpiece you can make at home.

Much healthier than your regular cake, but still tastes delicious.

Cottage cheese blended with pumpkin purée, brown sugar, and warm spices makes a lighter, creamy filling for this graham cracker crust pie. Low-fat pumpkin pie that still satisfies.

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. A cocoa and honey batter topped with brown sugar and cocoa, then doused with hot water. Magic happens in the oven.

Soft finger-shaped cookies packed with peanut butter, chopped apples, and brown sugar, rolled in powdered sugar. These tea sticks bake in one pan then cut into 24 dainty pieces.

Coca-Cola marshmallow cake with hot nut icing: a Southern sheet cake made with cola in the batter, mini marshmallows folded through, and a warm fudge-pecan glaze poured over while still hot.

Dense chocolate pound cake with cocoa and cake flour, topped with silky boiled fudge frosting. Butter and shortening combo creates tender crumb that bakes for 90 minutes.

These are better then the average peanut butter cookie and really do melt in your mouth!

Silky, from-scratch custard loaded with fresh banana slices in a flaky prebaked crust, crowned with whipped cream. Banana cream pie the old-fashioned way.

Orange-butterscotch cheesecake on an oat-and-brown-sugar crust, scented with orange zest and crowned with homemade butterscotch sauce. Bright citrus and deep caramel in one dramatic dessert.

Chewy coconut macaroons with chopped cashews and sweetened condensed milk, baked golden in just 10 minutes. Only 6 ingredients, one bowl, and 15 minutes total from start to cooling rack.

Classic Spudnuts: fluffy potato doughnuts made with real mashed potatoes and yeast, fried golden and dipped in a powdered sugar glaze. This big-batch recipe makes about 100 doughnuts that freeze beautifully.

Individual pineapple upside-down cakes baked in small Pyrex dishes with a homemade cinnamon-pineapple syrup and a pineapple ring in each. Buttery, caramelized, and portion-perfect.

A buttery tube cake swirled with coffee liqueur, instant coffee, and cocoa. Marbled layers of rich coffee batter and chocolate make this cafe au lait cake an elegant, aromatic showstopper.

Egg-free and dairy-free cookie dough made with soy yogurt, applesauce, and oats. Customize with chocolate chips, dried fruit, or nuts for a vegan cookie that's all your own.

Homemade chocolate whoopee pies with fluffy marshmallow creme filling. Soft cocoa cakes sandwiched around a sweet, billowy center for a New England bakery classic you can make at home.

Whole wheat French toast with liquid egg substitute, skim milk, cinnamon, and vanilla. Lower in fat and cholesterol than the classic, ready in 25 minutes for busy mornings.

Texas-style pecan pie with a secret cornmeal addition for texture, both light and dark corn syrup for depth, and vanilla butternut extract. Gooey, crunchy, and piled with whipped cream.

Imagine, having all your favorite tastes...milk chocolate, peanut butter and jelly...rolled into one great snack!

Black rice, also known as forbidden rice, derives its name from when it was first cultivated for the sole consumption by the emperor in China. It is still cultivated in small quantities, and is not as popular as brown or white rice. However, studies have shown that the bran hull of black rice contains significantly more vitamin E than that of brown rice and more anthocyanin antioxidants than blueberries! It has a rich, nutty flavor and pairs beautifully in sweet dishes, such as this one where it is combined with coconut.

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.

Pig cake, a Southern church-supper classic with mandarin orange cake layers and a fluffy pineapple cream cheese frosting. Three-layer pastel pretty, ready for potlucks and reunions.

Pineapple upside-down cake with a surprising twist of fresh rosemary in the batter plus walnuts and sour cream. A savory-sweet spin on the retro classic.