Recipes with vanilla bean

Buttery almond cookies piped into festive wreaths, decorated with red and green candied cherries. A stunning holiday cookie that tastes as good as it looks.

No-bake peanut butter and chocolate cheesecake with a graham cracker crust, cream cheese filling, and chocolate syrup drizzle. Freezer-friendly for up to 6 weeks.

Cinnamon rolls from scratch are my family's favourite. Soft and warm with a secret ingredient.

Pineapple snow with custard sauce: a light, fluffy gelatin dessert whipped with egg whites and pineapple juice, served with vanilla custard. Low-fat and diabetic-friendly.

Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.

Fudgy walnut raspberry brownies with a gooey jam layer and velvet chocolate glaze. Crunchy walnuts meet tart raspberry in every rich, chewy bite.

Loaded drop cookies with cream cheese, chocolate chips, peanut butter chips, walnuts, raisins and coconut. Rich dairy base creates ultra-soft centers with chewy edges in just 12 minutes.

Soft, sugar-coated cookie drops studded with mint chocolate chips. Made with oil instead of butter for a tender crumb that stays chewy for days.

Oil-free granola with oats, wheat flakes, rye flakes, bran, dried fruits, cashews, and sunflower seeds bound with honey and vanilla. A low-fat, crunchy homemade breakfast cereal.

Three-layer chocolate cake filled with Swiss meringue buttercream, covered in whipped cream frosting, and decorated with chocolate rosettes and handmade chocolate squares. A true celebration cake.

Fantastic fruit muffins: low-fat whole wheat muffins with oats, pear, cranberry, and golden raisin. Prune puree replaces butter for natural moisture; egg whites keep them light and healthy.

Maple pecan sticky buns bake an oat-enriched dough over a gooey maple-pecan syrup that turns into a glossy topping when inverted. Filled with cinnamon, raisins and pecans, they're a weekend brunch treat.

A flourless chocolate torte for Passover made with cocoa, eggs, toasted almonds, and butter. Baked thin in a jelly-roll pan and cut into layers, this elegant Pesach dessert rises on whipped egg whites alone.

Soft cocoa oatmeal cookies with plump raisins, made with egg whites instead of whole eggs. A lighter chocolate cookie that stays chewy and satisfying for days.

Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

Silky Bavarian cream with vanilla and almond extract, set in stemmed glasses and drizzled with fresh raspberry puree. A light, elegant no-bake dessert that's ready in 20 minutes plus chilling time.

Orange angel food cake with cardamom caramel sauce and tropical fruit compote of mango, passion fruit, kiwi, and blood orange. A three-part make-ahead showstopper for dinner parties.

A chilled coconut-lime cream pie in a coconut-graham cracker crust with a silky custard filling, fresh lime juice, and piped whipped cream topping. Tropical, tangy, and make-ahead friendly for up to 3 days.

Egg-free yellow cake with cake flour, liquid egg substitute, and a touch of sugar substitute for a lighter, lower-sugar bake. Soft, tender crumb that proves you don't need eggs to get a classic vanilla cake.

Special Raisin and Walnut Cinnamon Rolls with Glaze recipe

Frozen angel pie with a nutty meringue shell filled with coffee and chocolate ice cream, drizzled with warm brown sugar caramel sauce. A retro showstopper.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

No-bake chocolate almond candy bar pie with creamy whipped topping and graham cracker crust. Ready in 10 minutes, this easy dessert tastes like frozen candy in pie form.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Cast iron skillet pineapple upside-down cake with buttery brown sugar caramel, pineapple rings, and maraschino cherries. A from-scratch batter with lemon zest and vanilla.

Rum-glazed apple cheesecake with cinnamon-spiced McIntosh apples, toasted pecans, and an apple jelly-rum glaze over a graham cracker crust. A fall showstopper.

Classic chocolate pecan pie loaded with pecan halves and semi-sweet chocolate in light corn syrup filling. Gooey, sweet, and packed with crunchy pecans in every slice.

Gluten-free old fashioned sugar cookies made with rice flour, potato starch, tapioca flour, and cornstarch. Egg yolks and butter-flavored canola oil give them a tender, melt-in-your-mouth texture.

Homemade Grape-Nuts cereal made from graham flour, brown sugar, buttermilk, and cinnamon. Baked, ground, and toasted into crunchy nuggets for cereal, ice cream topping, or snacking.

No-bake Twinkie pie layered with chocolate mousse, chopped pecans, and whipped cream in a buttered casserole. A retro icebox dessert that turns store-bought snack cakes into something spectacular.

If you're not in the mood for cake or ice cream, then try this delicious dessert your whole family will love!

Showstopping chocolate mousse pie with brandy-soaked chocolate-dipped cherries, a cookie crust, and a filling loaded with 12 oz of chocolate, coffee, and whipped cream.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

Easy ricotta and cream cheese cheesecake blended smooth and baked on a buttery graham cracker crust. No water bath, no fuss, no stress.

This pecan pie is absolutely delicious, always reminds me when I was a child, the pecan pie my mom used to make for me.

A classic French-style custard sauce (crème anglaise) with egg yolks, cinnamon-infused milk, and vanilla. Silky, pourable, and pairs with any warm dessert.

Kulich bread machine recipe with raisins, dried cherries, almonds, and honey. A simplified version of the traditional Russian Easter bread with dried fruits and a sweet, aromatic crumb.

Silky chocolate custard pie spiked with Courvoisier cognac, topped with cognac-laced whipped cream and chocolate shavings. A no-bake filling that chills to velvety perfection in a flaky pre-baked crust.

A sweet, buttery brown sugar sauce with vanilla, fresh lemon juice, and melted marshmallows spooned warm over Christmas plum pudding. A cherished family recipe ready in just 10 minutes.

Chewy drop cookies loaded with butterscotch and chocolate chips, sweetened with honey and a hint of almond extract. Made with egg whites for a lighter texture that still satisfies.

Buche de Noel: the iconic French Christmas yule log cake. Light sponge rolled around fruit jam, frosted with chocolate buttercream, and decorated to look like a snowy birch log. The classic holiday showstopper.

Pillowy whipped cream frosting paired with a glossy, ruby-red raspberry sauce. Two quick components that turn any plain layer cake into a showpiece in under 30 minutes.

Chunky peanut butter cookies loaded with chocolate chips, honey roasted peanuts, and chopped peanut butter cups. These blowout cookies are thick, chewy, and completely over the top.

Hawaiian pineapple cake with coconut and walnuts topped with cream cheese frosting. A dense, fruity sheet cake baked low and slow with no oil or butter in the batter.

Sweet potato pie blends mashed sweet potatoes with butter, sugar, cinnamon, nutmeg, vanilla, eggs, and evaporated milk into two pies. Southern Thanksgiving classic.

Italian pastry puffs with lemon-scented biscotti dough wrapped around silky vanilla-almond pastry cream. Baked in a cupcake pan until golden, these old-school treats are worth every minute.