Recipes with vanilla bean

This coffee cake, moist and spicy, with a buttery streusel topping, is perfect with a cup of hot coffee or tea.

An autumn cheesecake with cinnamon graham cracker crust, creamy vanilla cheesecake center, and a topping of cinnamon-sugar apples and toasted pecans. The flavors of apple pie meet New York cheesecake.

Molasses sandwich cookies with a hidden strawberry preserves filling, spiced with cinnamon and ginger, and topped with a vanilla powdered sugar glaze. The secret is inside.

Mint chocolate surprise cookies with a chocolate mint wafer hidden inside each one, topped with a walnut half. A retro Pillsbury Bake-Off classic from scratch.

Boston cream pie made lighter, a doctored yellow cake split and filled with vanilla pudding, then topped with a chocolate cocoa icing. Egg whites and fat-free fillings keep this classic dessert on the lighter side.

Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.

Vegan oatmeal cookies sweetened with date sugar and sorghum syrup, no butter or eggs required. Soft, chewy, and packed with rolled oats, raisins, and cinnamon. Yields 60 cookies.

Brown sugar cookie dough with butter, egg yolk, vanilla, and brandy. A versatile piped or spooned wafer cookie base that bakes thin, crispy, and golden in under 10 minutes.

Diabetic-friendly frozen orange bars with a fluffy whipped filling sandwiched between graham crackers. No-bake, low-sugar, and made with orange juice concentrate and skim milk powder.

Buttery shortbread cookies shaped like tiny strawberries, rolled in red and green sugar crystals with almond "stems." A whimsical baking project kids will love.

Pineapple banana breakfast shake blended from juicy pineapple, ripe banana, skim milk and vanilla. A naturally sweet, four-ingredient tropical smoothie that comes together in the blender in minutes.

Cranberry walnut tart layers a flaky blind-baked crust with a brown sugar and corn syrup custard studded with tart cranberries and toasted walnuts. The holiday pie's more sophisticated cousin.

White chocolate hazelnut cheesecake with a crushed hazelnut cookie crust, hazelnut liqueur filling, and milk chocolate chunks. A rich, layered baked cheesecake topped with chocolate curls.

Hershey's 50% Reduced Fat Oatmeal Chip Cookies recipe

Fudgy cocoa brownies with a full cup of melted butter, four eggs, and optional chopped nuts. One bowl, no melting chocolate, and the edges pull away when done.

Cocoa pudding cake that bakes its own fudgy sauce underneath a tender chocolate cake layer. No eggs, no butter, just pantry staples and pure chocolate magic.

Chocolate-butterscotch brownies use butterscotch pudding mix as the secret base, folded with semisweet chocolate chips for a chewy bar with deep caramel notes. Mid-century pantry baking that delivers fast.

Buttery pecan shortbread balls rolled in snowy powdered sugar for these melt-in-your-mouth Mexican wedding cookies. A holiday favorite that's actually simple enough for weeknight baking.

This is one of the basic dessert sauces. It is luscious simply served with fresh fruit.

Raspberry chocolate swirl cheesecake on a cocoa-vanilla wafer crust. Two batters marbled together for a dramatic black-and-pink presentation.

Light chocolate layer cake from Hershey's with cocoa, skim milk, margarine, and a splash of vinegar for tender crumb. An egg-free, reduced-fat layer cake that bakes up moist and fluffy.

Lemon omelet-souffle bakes airy whipped egg whites right over a bubbling lemon-orange sauce. Light, citrusy and barely sweet, with a creamy center and a dollop of sour cream on the side.

Low-cal pineapple cheese pie blends low-fat cottage cheese with crushed pineapple and gelatin, baked over a wheat germ base. A high-protein, sugar-free dessert with crustless cheesecake vibes.

Chocolate chip cheesecake with a chocolate wafer crust and a dense, creamy filling studded with mini chocolate chips throughout. A rich baked cheesecake finished with whipped cream.

Diabetic-friendly date nut cookies sweetened with sugar-free orange marmalade instead of sugar. Chopped dates, nuts, and cinnamon in a simple drop cookie.

Buttery shortbread bars studded with mini chocolate chips and crowned with a glossy melted chocolate topping. One-bowl batter, no ganache, no double boiler required.

Vegan cardamom almond muffins made with whole wheat pastry flour, pear puree, and soy milk. Fragrant, low-fat, and egg-free with warm spice and almond flavor.

Carrot square cake with walnuts, golden raisins, and a tangy orange-flavored cream cheese icing. A 9-inch square pan version of the classic carrot cake, perfect for small gatherings.

The hot fudge sauce, the chocolate cake and the brownie like texture will make you touch the heaven.

Fudgy applesauce brownies made with unsweetened chocolate, butter, and brown sugar. Applesauce keeps every square intensely moist, with walnuts baked into the top.

English rocks cookies packed with candied cherries, candied pineapple, dates, and pecans in a spiced brown sugar-buttermilk batter. A dense, fruity holiday cookie baked low and slow.

Three-layer apple torte: buttery shortbread crust, sweetened cream cheese filling, cinnamon-sugar apples, and slivered almonds. German-style baked in a springform.

Date-nut pinwheel cookies with brown sugar dough rolled around a sweet date and chopped nut filling. The classic icebox cookie that slices into spirals before baking.

Sour cream coffee cake with streusel topping bakes tender and moist with a buttery brown-sugar crumble on top. Classic brunch cake ready in about 45 minutes.

White chocolate mousse cake layered between sheets of genoise with candied citrus peel, pine nuts and shaved white chocolate curls. An elegant layered dessert with bright grapefruit, orange and lemon zest running through every bite.

Fudgy two-layer chocolate cake made with a full cup of unsweetened cocoa, buttermilk, and a 50/50 brown sugar mix for moisture. Topped with a glossy chocolate-butter frosting that sets to a soft, sliceable finish.

Fat-free apple cake made with applesauce instead of butter or oil, loaded with diced Granny Smith apples, raisins, cinnamon, and nutmeg. Freezer-friendly.

Homemade marshmallow Easter eggs dipped in chocolate and decorated with royal icing. Fluffy gelatin marshmallow molded in flour, then assembled into whole eggs with a chocolate seal.

Black magic chocolate cake mixed entirely in a food processor with strong coffee, sour cream, and cocoa. Topped with a dark chocolate frosting made the same way.

Maple pecan balls are buttery brown sugar cookies infused with maple extract and rolled around chopped pecans, each topped with a toasted pecan half. Tender, nutty, and built for holiday tins.

Chocolate peanut butter scones with bittersweet chocolate hidden inside, chopped peanuts throughout, and a brown sugar dough. A bakery-style treat with a melting chocolate center.

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.

No-bake chocolate oat cookies rolled in powdered sugar. Just 6 ingredients mixed together and chilled overnight for fudgy, truffle-like bites with zero oven time.

Big batch raisin bran muffins: a six-week refrigerator batter that bakes off fresh muffins anytime. Buttermilk-rich, lightly spiced, and packed with raisin bran for hearty, fiber-loaded breakfasts.

Diabetic-friendly cherry pie with sugar-free custard filling and a lightly browned meringue top. A sugar-replacement twist on the classic Washington's cherry pie that keeps the indulgence.

Chocolate cake made with mashed potatoes for an incredibly moist, dense crumb. Unsweetened chocolate melted in milk and whipped egg whites keep it light.

Date pecan snowball cookies rolled in powdered sugar with a buttery, crumbly shortbread base. No eggs, no leavening, just butter, flour, dates, and pecans.