Recipes with vanilla extract

A rich chocolate bar cake made with melted chocolate candy bars and chocolate syrup for double chocolate depth, plus buttermilk for a tender crumb and pecans for crunch. Baked in a tube pan, no frosting needed.

This easy frosted chocolate cake combines the richness of chocolate with the tanginess of buttermilk. This moist and fluffy cake is a favorite among chocolate lovers and is often enjoyed on birthdays, celebrations, or as an indulgent treat for oneself.

Microwave chocolate pots de creme melt German chocolate with cream and sugar, then temper with egg yolk and chill into a velvety French dessert. Single serving in 10 minutes hands-on.

Lighter pound cake made with egg whites instead of whole eggs and buttermilk for a tender crumb. Flavored with vanilla and a hint of mace, no yolks needed.

Granny Smith chocolate oatmeal apple pie layers tart green apples, semi-sweet chocolate chips, and chewy oats in a custardy cinnamon filling. A pecan-pie-meets-apple-pie hybrid for dessert lovers.

Homemade chunky applesauce with brown sugar, cinnamon, and vanilla. Just simmer tart apples until tender and mash to your favorite texture. Four ingredients, one pot, zero preservatives.

Classic three-layer butter cake with rich chocolate icing. Made from scratch with cake flour for an incredibly tender crumb, this is the kind of homemade chocolate cake worth clearing your Sunday for.

A legendary chocolate chip cookie loaded with oat flour, grated chocolate bar, chocolate chips, and chopped nuts. Inspired by the famous Neiman Marcus recipe, this version makes 5 dozen crispy-edged gems.

Buttery German almond crescents dusted with powdered sugar, made with ground almonds and double extracts for a melt-in-your-mouth holiday cookie.

Marbled strawberry mousse swirls fresh berry puree with airy whipped cream and egg whites for a stunning two-tone dessert that rises proudly above the rim of a souffle dish.

Big bunch doughnuts make 80 yeast-raised doughnuts from one rich dough of milk, butter, sugar, eggs, and yeast. Old-fashioned recipe for fundraisers, holidays, or feeding a crowd.

Oatmeal cookies rolled in chopped nuts with a chocolate star pressed into each warm center. The classic peanut blossom cookie technique applied to oats.

Rhubarb upside down cake with tightly arranged rhubarb stalks caramelized in butter and sugar, topped with an orange-scented yogurt cake. Best served warm from a springform pan.

Butter pecan snowball cookies (Mexican wedding cookies, Russian tea cakes) with finely chopped pecans, rolled in powdered sugar while warm. Christmas cookie tin staple, freezes beautifully.

Low-sugar oatmeal cookies with walnuts stay diabetic-friendly by swapping half the sugar for a sugar substitute and using egg whites for a lighter bite. Crisp edges, chewy centers, and toasted walnuts deliver classic flavor with less sweetness—perfect for controlled-carb baking.

Triple-chocolate mocha truffle cookies with melted chocolate, cocoa powder, chocolate chips, and instant coffee. Fudgy, intensely rich, and coffee-laced.