Recipes with vanilla bean

Gingerbread scones spiced with ginger, cinnamon, and molasses. Served warm with nutmeg-orange whipped cream. Holiday breakfast that doubles as dessert.

Chocolate turtle cake with a gooey caramel and pecan layer hidden between two devil's food cake layers, topped with a boiled cocoa frosting. Inspired by turtle candy.

Schwarzwaelder Kirschtorte is the authentic German Black Forest cake: three genoise layers soaked in kirsch syrup, filled with kirsch buttercream and sour cherries, and draped in whipped cream with chocolate curls.

Pan di Spagna is the classic Italian sponge cake, made with just eggs, sugar, flour, and cornstarch. No butter, no leavening. The base for tiramisu, zuppa inglese, and Italian layer cakes.

Peanut butter cup cookies: soft peanut butter cookie dough baked in mini muffin tins, with a whole mini peanut butter cup pressed into each one straight out of the oven. A melt-in-the-middle Christmas favorite.

Giant oatmeal chocolate chip cookies pressed into two large discs on baking sheets, then cut into wedges like pizza. Chewy, loaded with oats, chocolate, and nuts.

Poppy seed rolls with a rich sour cream yeast dough filled with honey-stir-fried poppy seeds, raisins, candied orange peel, and meringue, rolled jelly-roll style and iced with lemon glaze.

Dutch apple cupcakes topped with cinnamon streusel and drizzled with powdered sugar glaze. Granny Smith chunks and golden raisins fold into a tender oil-based batter for fall-baking nostalgia.

Fluffy white layer cake made with egg whites only, butter creamed light with sugar, and a tender milk-based crumb. The classic wedding and birthday cake base.

Tender zucchini bundt cake spiced with cinnamon and studded with nuts, crowned with tangy lemon cream cheese frosting. Elegant from-scratch dessert for summer gatherings.

Pineapple zucchini cake loaded with crushed pineapple, grated zucchini, pecans, and raisins. A moist, oil-based sheet cake with tropical-garden flavor that uses up summer zucchini.

Morning glory muffins packed with grated carrot, apple, raisins, coconut, and toasted nuts. A hearty breakfast muffin loaded with goodness in every bite, ready in 50 minutes.

Low calorie marbled chocolate cheesecake made with cottage cheese, skim milk, and whipped egg whites on a cocoa cookie crust. A no-bake, lighter cheesecake with bold chocolate swirl.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Chocolate cream cheese gooey butter bars with a chocolate cake mix base, chopped pecans, and a sweet cream cheese topping. A St. Louis-style gooey butter cake in bar form.

Chocolate crinkle cookies with their signature snowy white powdered-sugar crackle. Made with melted unsweetened chocolate and vegetable oil for a fudgy, brownie-like center. Yields 48 holiday-perfect cookies.

Buttery shortbread cookies meet crunchy walnut coating and glossy currant jelly in these classic holiday thumbprints that freeze beautifully for make-ahead baking.

Downhome cafe banana bread with four ripe bananas, butter, and a touch of lemon juice for brightness. A classic, tender loaf with simple pantry ingredients and old-fashioned flavor.

Classic chocolate cream pie with a deep two-chocolate filling spiked with rum and vanilla, topped with rum-laced whipped cream and grated chocolate. A make-ahead diner classic.

Prune spice cake baked in a bundt pan with buttermilk, oil, pecans, cinnamon, and nutmeg. Incredibly moist from the prunes and oil with a dense, tender crumb.

Maple cream cake: a tender brown sugar and maple syrup cake topped with a fluffy maple buttercream made with egg white. Pure Canadian sugar shack flavor.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Microwave double chocolate fudge made with semisweet and unsweetened chocolate, sweetened condensed milk, and chopped nuts. Five ingredients, no candy thermometer.

Thick homemade hot fudge sauce made with unsweetened chocolate, evaporated milk, and sugar. Rich, glossy, and pourable, this makes enough to fill two gift jars.

Doctor Bird Cake is a Jamaican-inspired banana and crushed pineapple cake spiced with cinnamon and baked tall in a tube pan. A moist tropical cake also known as hummingbird cake.

Chocolate cream torte made from four cocoa cookie layers stacked with whipped chocolate cream filling. Chills overnight so the cookie layers soften into cake-like slices.

Decadent double chocolate Bundt cake made with melted Hershey's chocolate bars and a full bottle of chocolate syrup. Buttermilk gives a moist, tender crumb that lasts. Bakes in an angel food pan and serves a crowd.

Lemon angel food cake baked from scratch and hollowed out to hold a lemon whipped cream filling set with gelatin. Light, airy, and bright with citrus.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

Grandma's chocolate layer cake: a classic two-layer butter cake with melted chocolate and a tender crumb. An old-fashioned scratch cake for birthdays and celebrations.

Easy chocolate mousse blends semi-sweet chocolate chips with boiling water, an egg, cream, and vanilla in a blender. A 5-ingredient, 5-minute chilled dessert that sets in the fridge.

Strawberry frost blended from frozen strawberries, low-fat yogurt, ricotta, and orange juice concentrate. A no-sugar-added frozen dessert that doubles as a diabetic-friendly treat.

Easy chocolate coffee cake made with mayonnaise instead of eggs and butter. Cold coffee, cocoa powder, and vanilla round out this no-fuss, one-bowl cake you can throw together in 15 minutes.

Mexican wedding cookies (polvorones): tender almond shortbread balls baked low and slow, then rolled twice in powdered sugar for that signature snowy coating. Melt-in-your-mouth holiday classics.

Peanut butter chocolate fudge made smooth and creamy with marshmallow fluff, swirled with semisweet chocolate chips and a full cup of peanut butter. A rich, melt-in-your-mouth holiday candy.

A delicate sponge cake rolled around a silky white wine custard filling, served with warm strawberry currant sauce. A vintage jelly roll dessert that pairs dry white wine with sweet berries.

Try something new for dessert with this scrumptious treat made with dates, walnuts and chocolate chips.

Pinwheel pumpkin cookies are jelly-roll style spirals with a spiced pumpkin and nut filling rolled into cinnamon cookie dough, sliced thin, baked golden, and finished with vanilla icing.

Lower-fat ricotta cheesecake with no crust, no cream cheese, and no sour cream. Light and fluffy with lemon zest and vanilla, topped with fresh strawberries.

Midnight cake with Dutch-process cocoa, buttermilk, and oil for a dark, tender crumb. Filled with raspberry jam and frosted with whipped chocolate cream.

Mini chip cheesecake cookies layer a chocolate graham cracker crust under cream cheese filling spiked with melted chocolate chips. Each two-bite cup bakes in a mini muffin tin. Bite-sized cheesecakes built for parties.

Piped orange butter cookies dipped in bittersweet chocolate. Fresh orange zest and a folded egg white create a light, melt-in-your-mouth texture.

Chocolate zucchini bread folds 2 cups grated zucchini and orange zest into a cocoa-cinnamon batter for a moist, dark loaf with hidden vegetables. Tube pan or loaf pans, freezes well.

Triple chip brownies with dark chocolate, milk chocolate, and butterscotch chips on a bittersweet chocolate brownie base. Chilled overnight for the ultimate fudgy, sliceable texture.

Paradise pumpkin cheesecake layers a gingered graham crust, a vanilla cream cheese layer and a spiced pumpkin layer, all crowned with a brown-sugar walnut praline topping. A Thanksgiving cheesecake showpiece.

Cinnamon sugar cookies with a tender shortening-based dough, brushed with egg white and topped with a cinnamon sugar sparkle. Crisp edges, soft centers.

Soft honey walnut drop cookies with sour cream, flaked coconut, and vanilla. Chewy, cakey, and lightly sweet with a walnut half pressed on top of each one.