Recipes with vanilla bean

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.

Chocolate yeast loaf: deep cocoa bread studded with walnuts and raisins, boosted by a touch of coffee that sharpens the chocolate. Soft, lightly sweet, and incredible toasted with butter and honey.

Velvet devil's food layer cake with coffee and cocoa for deep chocolate flavor, plus a silky coffee buttercream frosting. A bakery-style two-layer showstopper (Part 1).

Pumpkin spice angel food cake baked in a tube pan, made with whipped egg whites and real pumpkin puree. Light, airy, and fat-free with warm fall spices.

Chocolate Cake Florence: a tender chocolate layer cake soaked with Tia Maria coffee liqueur and frosted with an old-fashioned cooked fudge icing, then dusted with chopped nuts. A grown-up chocolate cake.

Cranberry upside-down cake with fresh cranberries in a brown sugar butter base, topped with a light egg white-folded butter cake. A stunning holiday dessert flipped to reveal jewel-red fruit.

Applesauce brownies with no butter or oil, loaded with pecans and chocolate chips. A full cup of applesauce keeps them fudgy while cocoa powder brings deep chocolate flavor.

Sun-sational lemon cheesecake with a graham cracker crust, creamy citrus-scented filling, and a bright homemade lemon curd glaze. A proper springform showpiece with sunny citrus flavor.

Buttery thumbprint cookies with a tender shortbread base waiting for a spoonful of jam or icing in the dimpled center. Egg-yolk-rich dough that bakes pale and sandy, never browned.

Impossible banana cream pie blended in 30 seconds with Bisquick, eggs, milk, and sugar that forms its own crust while baking. Topped with fresh bananas and sweetened whipped cream.

Cinnamon roll-style biscuits baked upside-down in an orange juice, butter, and orange zest syrup. Flip onto a platter for a sticky, citrusy breakfast treat.

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Buttermilk Bundt cake with poppy seeds and a cinnamon sugar swirl baked through the center. Light, tender crumb with a warm spice ribbon in every slice.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

No bake oatmeal peanut butter cookies with cocoa, made on the stovetop in minutes. Just boil, mix, drop, and let them set. No oven required.

Chewy butterscotch oatmeal cookies made with brown sugar, quick oats, and vanilla. A simple drop cookie with crispy edges and a soft, caramel-flavored center that comes together fast.

Fudge nut brownies with a cream cheese-chocolate filling sandwiched between a buttery cookie crust. Loaded with walnuts and semi-sweet chocolate. Freezer-friendly.

Old-fashioned deep chocolate layer cake: a three-layer cocoa and buttermilk cake made in a food processor, dark and tender with sour cream chocolate frosting. Weekend bake for special occasions.

Ozark pudding, a classic Midwest baked dessert with chopped apples and nuts folded into a light egg batter. Crispy on top, custardy inside, served warm with whipped cream.

Rich chocolate cake made with a full can of chocolate syrup, butter, eggs, and vanilla. Dense, fudgy, and intensely chocolatey with a short ingredient list.

Cream cheese chocolate cake with unsweetened baking chocolate and a built-in frosting. The same chocolate-cream cheese base makes both the batter and the rich confectioners sugar frosting.

Buttery walnut cookies made with toasted ground walnuts, piped and baked low and slow until pale golden, then dusted with powdered sugar. Tender, crumbly, and freezer-friendly.

Fudgy brownies with crushed potato chips folded into the batter for salty crunch in every bite. The sweet-salty combo that sounds wild but absolutely works.

Vinegar cake is an old-fashioned chocolate layer cake leavened with baking soda and vinegar instead of baking powder. Sour milk and unsweetened chocolate create a moist, tangy, deeply chocolatey crumb.

Chocolate sour cherry cake with melted semi-sweet chocolate, butter, separated eggs, and tart cherries baked on top. Dense, rich, and elegant with minimal flour.

Frosted chocolate pound cake with cocoa in both the batter and icing, baked in a tube pan. Dense, velvety, and loaded with butter and five eggs for richness.

Homemade mocha pudding made from scratch with cocoa, instant coffee, and cornstarch. A creamy stovetop chocolate-coffee dessert with no eggs or butter needed.

Small-batch walnut brownies baked in a loaf pan with cocoa powder, one egg, and vegetable shortening. Dense, fudgy, and scaled for two to four people instead of a crowd.

Try this scrumptious pudding made with cake flour, cornstarch and a pinch of nutmeg.

Whacky cakes are the Depression-era chocolate classic reworked for a pizzelle iron: no eggs, no butter, no milk. Vinegar and baking soda do the lift. Vegan, fast, kid-friendly.

Old-fashioned chocolate fudge made from scratch with unsweetened chocolate, sugar, milk, and butter, cooked to soft ball stage. Studded with walnuts and candied cherries.

Mississippi mud cake loaded with cocoa, butter, and pecans under a thick chocolate buttercream icing. Dense, fudgy, and unapologetically Southern.

Classic creamy cheesecake with a graham cracker crust, vanilla and almond extract, and sour cream for tang. Baked low and slow with a cooling oven rest for a crack-free top.

Sour cream coffee cake with a cinnamon-pecan ribbon and a chocolate glaze swirled through the middle. A holiday brunch standout with tender crumb and fudgy chocolate veins.

Chocolate-marbled fudge layered with veins of semisweet chocolate suspended in a vanilla cream fudge base. Classic soft-ball candy-thermometer technique with sugar, heavy cream, and corn syrup.

Homemade marshmallows made with gelatin, sugar, and vanilla. Pillowy-soft, fluffier than anything from the store, and perfect for hot cocoa, s'mores, or gifting.

Passover dark chocolate nut cake uses no flour at all. Twelve whipped eggs carry a rich batter of melted chocolate and chopped almonds, baked in a tube pan for a deep, fudgy Seder-friendly dessert.

Toasted nut spice cake with brown sugar meringue baked right on top. Cinnamon, nutmeg, and cloves in a moist sour milk batter, crowned with a crispy-chewy nut meringue layer that bakes alongside the cake.

Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.

Honey-sweetened date and banana cake with sunflower seeds, walnuts, and an optional coconut-honey topping. No refined sugar in this wholesome one-pan cake made with multi-blend flour.

Sour cream poppyseed tea loaf is a tender, almond-kissed bundt cake speckled with poppy seeds. Sour cream keeps the crumb moist for days, ideal alongside afternoon coffee or tea.

Ice Box Cookies: Ice box cookies are a boon for the busy person because they can be prepared in advance and stored in the freezer until needed. Just slice and bake when desired, and you have a great home made cookie.

A super-healthy take on the original German classic - guilt free! Made with antioxidant-rich raw cacao, healthy coconut oil and cacao butter, high-protein mesquite powder, and filled with juicy wolfberries, vitamin E-rich almonds, and other delicious toppings of your choice.

Orange walnut madeleines: shell-shaped French teacakes with orange zest, cardamom, and chopped walnuts, finished with a dusting of powdered sugar. Elegant holiday cookies to pair with coffee.

Peanut Butter Pecan Pie with Dark Corn Syrup recipe

Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.