7,302 vanilla extract recipes

Classic French silk pie with a deep chocolate filling whipped to silky-smooth texture, poured into a chocolate crumb crust, and chilled until set. The original 1950s diner-style chocolate pie.

Wacky cake style chocolate layer cake made with no eggs, butter, or milk. A pantry-staple Depression-era recipe with deep cocoa flavor and a tender, fudgy crumb that's accidentally vegan.

German chocolate pie with a fudgy cocoa-and-evaporated-milk custard loaded with toasted coconut and chopped pecans. The classic German chocolate cake flavors baked into two pie shells.

Cream cheese marbled brownies with chopped nuts. A sweet chocolate batter swirled with tangy cheesecake filling, topped with more brownie batter, and zigzagged into marble. Old-fashioned bakery classic.

Honey cheesecake sweetened with three-quarters cup of pure honey instead of granulated sugar, on a loose graham cracker base. Topped with strawberries and blueberries glazed with apricot jam.

White chocolate pecan chunk cookies baked low and slow at 300F for tender, soft-set centers. Hand-chopped white chocolate bars give bigger pools than chips, plus toasted pecans for crunch.

Sour cream pound cake with a tender, tight crumb and buttery vanilla flavor. Old-fashioned loaf-pan recipe served with fresh berries and a dollop of sour cream.

Chocolate thumbprint cookies bake a cocoa-walnut shortbread base, then fill the wells with vanilla cream and ruby cherry pie filling. Holiday cookie tray showstopper.

Coconut macadamia nut cookies are buttery slice-and-bake shortbread loaded with shredded coconut and Hawaiian macadamia nuts, then dusted twice in powdered sugar for a snowy, tea-time-perfect crumb.

Susan's chocolate chess pie sets a velvety cocoa custard of butter, sugar, eggs, and evaporated milk into two flaky shells. The Southern dessert with a crackly top and fudgy center.

Mocha truffle cake: a flourless dark chocolate cake built with a pound of chocolate, a pound of butter, eight eggs, and strong coffee. Chilled overnight and frosted with vanilla whipped cream.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Painted sugar cookies decorated with vibrant egg-yolk paint before baking, set on a no-leavening rolled cookie that holds its shape and color. A craft-and-bake project for kids and holidays.

Triple-chocolate bundt cake with melted chocolate bars, chocolate syrup, and a tender buttermilk crumb. Baked in an angel food pan for a tall, dramatic cake that delivers serious chocolate intensity.

Florentine sandwich cookies: lacy crisp oat wafers held together with melted milk chocolate. Brittle, buttery, and made for the holiday cookie tin.

Ultimate triple chocolate chunk cookies pack melted semisweet chocolate into the dough, plus chunks of semisweet and white chocolate folded in. Soft, fudgy, and chocolate-loaded in every bite.