384 vanilla cream recipes

Soft, buttery Cracker Barrel-style raisin cookies with sour cream, brown sugar, nutmeg, and plump soaked raisins. A nostalgic copycat recipe that tastes just like the original.

Old-fashioned fudge made with semi-sweet and unsweetened chocolate, marshmallow cream, evaporated milk, and loads of chopped pecans. Dense, fudgy, and melt-in-your-mouth smooth.

Try this mouthwatering snack which is perfect for entertaining guests after a hearty dinner.

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

Pears De Cacao features pear halves filled with chocolate mint whipped cream, sandwiched back together, and drizzled with Creme de Cacao liqueur.

Butterscotch icebox cookies sandwich a cooked date-and-nut filling between thin slices of brown-sugar dough. A vintage refrigerator cookie that bakes up crisp and chewy.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Three-layer toasted coconut cake with a buttermilk crumb, coconut and vanilla extract, and a cream cheese frosting loaded with toasted coconut. A classic Southern bake for birthdays and holidays.

Caramel surprise cake, individual molten chocolate cakes hiding frozen caramel candies that ooze when cut. Served over pooled caramel and feathered chocolate sauce.

Chocolate mint cookie sandwiches stack slice-and-bake chocolate rounds around a cool mint buttercream, then dip half in semisweet chocolate glaze.

A rich chocolate coconut layer cake made from scratch with unsweetened baking chocolate, brown sugar, and light cream, topped with a pink cinnamon candy boiled frosting. Retro baking with serious wow factor.

Chocolate silk mousse cake: a water-bath baked flourless-style cake with just a tablespoon of flour, ribbons of whipped eggs, and a glossy chocolate cream glaze.

Rich chocolate cupcakes hiding a cream cheese and chocolate chip center that stays molten and gooey. The cocoa batter gets its lift from vinegar and baking soda, yielding a tender, fudgy crumb. Makes 3 dozen crowd-pleasers.

Fat-free carrot cake made with yogurt, egg substitute, and wheat germ instead of oil and eggs. Topped with a light cream cheese frosting spiked with almond extract and lemon.

Espresso cheesecake with a toasted hazelnut-cocoa crust, baked in a water bath for a silky, crack-free finish. Reduced espresso and Kahlua deliver bold coffee flavor in every bite.

Lighter pumpkin cream cheese pie with fat-free cream cheese, egg whites, and maple syrup in a phyllo pastry crust. All the fall flavor with less guilt per slice.