Recipes with vanilla bean

German chocolate pretzel cookies (Schokoladenpretzel) hand-shaped from cocoa dough and topped with cocoa frosting. A fun baking project that makes about 2 dozen pretzel-shaped cookies.

A chocolate banana bundt cake with two layers of streusel filling made from brown sugar, chocolate chips, pecans, and allspice. Moist from sour cream and mashed bananas, dusted with powdered sugar.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.

Apple bread made in a bread machine with apple cider, applesauce, diced Granny Smith apples, and walnuts. Triple apple flavor in a honey-sweetened loaf with crunchy nut bits.

Warm Upside-Down Cheesecakes with Blueberry Sauce recipe

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

A layered Snickers pie with a graham cracker crust, fudge brownie layer loaded with chopped candy bars, and a creamy vanilla cream cheese topping with milk chocolate.

A rice pudding style custard dessert from Louisiana.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.

Crustless chocolate decadence cheesecake delivers truffle-like richness in every bite. Topped with Kahlua whipped cream and chocolate curls, the showpiece dessert for dinner parties and birthdays.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

Elegant chocolate log cake (Buche de Noel) with a cocoa sponge rolled around marshmallow whipped cream filling, covered in chocolate frosting, and topped with pecans.

Fudgy cookies loaded with melted chocolate, cream cheese, oats, and nuts get chilled then baked until centers stay moist for brownie-textured treats.

Brown sugar ginger snaps cream butter with brown sugar, an egg yolk, and ground ginger into a roll-and-cut dough. Crisp edges, tender centers, no molasses needed.

Brown sugar chocolate chip cookies with orange zest and a shiny orange-liqueur glaze brushed on hot from the oven. Crispy, citrusy, and loaded with chocolate.

Festive pumpkin pie with a cream cheese-enriched filling, warm spices, and a sour cream topping baked right on. Part pumpkin pie, part cheesecake, all holiday showstopper.

Cocoa cheesecake built on a toasted coconut and pecan crust, finished with a fluffy marshmallow meringue baked golden on top. Rich, nutty, and topped with a cloud of sweetness.

Buttermilk walnut bundt cake baked over a brown sugar and Karo syrup topping with whole walnuts. A sticky-bottomed cake with a tender, airy crumb from whipped egg whites.

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Pistachio swirl fudge made in the microwave with semi-sweet chocolate, sweetened condensed milk, and a vanilla cream cheese swirl. No thermometer needed.

Coconut brownies: chewy chocolate brownies loaded with flaked coconut in the batter and crowned with chocolate chips and walnuts. The fudgy chocolate-coconut bar that beats any candy.

Chocolate spritz cookies made with melted semi-sweet chocolate chips in the dough, pressed through a cookie press and topped with red cinnamon candies. Makes about 7 1/2 dozen.

Royal coconut cookies: chewy oatmeal-coconut drop cookies built on brown sugar and butter. Crisp edges, tender centers, and toasty coconut flavor in every bite.

Fig butterscotch drops are a stovetop candy with dried figs and ground nuts stirred into melted brown sugar butter. No oven, no fuss, rich and chewy.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

I came across this recipe in a magazine and decided to give it a try. They are sweet but so good,I love pecans and these were very easy to make.Just make sure to test your candy thermometer and then adjust your recipe temperature up or down based on your test.Give them a try,see if you like them.

PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Traditional British coconut ice with a white and pink layered look. Just sugar, water, desiccated coconut, and vanilla cooked to soft-ball stage and pressed into squares. A classic Christmas sweet that's dead simple to make.

Mom's yellow cake with butterscotch frosting is a three-layer buttermilk cake with folded egg whites for lightness, topped with a boiled brown sugar and butter frosting. A true from-scratch heirloom recipe.

Layered banana yogurt cake with toasted coconut, banana syrup, creamy pecan filling, and white snow frosting. A showpiece layer cake with three homemade components.

Healthy microwave cookies with soy flour, wheat germ, powdered milk, raisins, dates, cottage cheese, and honey: protein-packed snacks ready in 5 minutes.

Chewy muesli bars packed with oats, almonds, dried apples, and peanut butter for a high-fiber breakfast or snack that travels well.

A hearty bundt cake packed with oats, sesame seeds, raisins, and mixed nuts. Warm spices, rum, and brandy give it deep, earthy flavor that lives up to its name.

Chocolate custard chocolate cheesecake combines a rich pudding-based chocolate filling with cream cheese and folded egg whites, topped with sour cream over a graham cracker crust. Deeply chocolatey, custard-soft.

Creamy cheesecake on a chocolate chip cookie crust garnished with fresh strawberries and drizzled chocolate. A three-temperature baking method for a crack-free, silky filling.

This no-cook banana bread dip blends ripe mashed bananas with warm cinnamon, nutmeg, and quick oats for a creamy, scoopable treat ready in 10 minutes flat. Serve with fruit, pound cake cubes, or vanilla wafers.

Vegan chocolate pie with a cocoa-couscous crust, silky tofu chocolate cream filling, and roasted pecan topping. Dairy-free, egg-free, and naturally sweetened with sucanat and maple syrup.

This is a very tasty popcorn, and easy to make. Very welcomed at parties or some holidays.

Rich bittersweet chocolate cake that makes its own mousse-like frosting from the same batter. Just 8 ingredients, no mixer tricks, and it keeps in the fridge for days.

No-bake peanut butter cheesecake with a graham cracker crust and chopped peanut topping. Rich, creamy, and ready in just a few hours of chilling.

Boston banana cream pie, a soft vanilla cake split and stuffed with fresh banana slices and homemade vanilla custard, then topped with a glossy chocolate-almond glaze.

A hearty, spiced bread loaf bursting with cinnamon, raisins, and a unique blend of cornmeal and cereal for texture. This 33-ounce giant wonder combines sweet and savory notes with a tender crumb, perfect for slicing and enjoying as toast or a sandwich base.

No-bake lemon cheesecake with a coconut cookie crust, tangy lemon gelatin filling, cream cheese, and condensed milk. Bright, creamy, and completely oven-free.

Norwegian hazelnut cake with ground nuts baked into a dense, buttery crumb and topped with a chocolate chip ganache glaze. A Scandinavian-style single-layer dessert with elegant simplicity.

A decadent dessert with a lovely french presentation. Egg white puffs shaped into quenelles topped with caramel and seasonal fruit. Guaranteed to wow any guests.

Buttery scones loaded with dried papaya, dried pineapple, macadamia nuts, shredded coconut, and white chocolate chunks. Island-inspired baking that's brunch-table worthy and freezer friendly.

Warm and soft pears poached in wine with vanilla and blue cheese.