Recipes with vanilla extract

Fudgy drop cookies packed with black walnuts and unsweetened chocolate, topped with a glossy homemade chocolate frosting. Old-fashioned, from-scratch baking that makes 2 dozen in under an hour.

This is the best pineapple upside down cake I have ever had, and I eat a whole bunch of cake.

Pineapple macadamia nut cheesecake with a vanilla wafer crust, coconut, and a rum-kissed sour cream topping. A tropical Hawaiian-inspired cheesecake that beats any bakery version.

Three-layer white chocolate cake with chopped pecans, coconut, and a fluffy boiled-sugar coconut icing. Special occasion Southern-style layer cake with cooked seven-minute frosting.

Lightly sweetened applesauce cupcakes with a generous dose of nutmeg, cinnamon, and chopped walnuts. Ready in 30 minutes - serve plain or with a simple cream cheese frosting.

Chocolate dipped macadamia nut shortbread cookies made with butter, powdered sugar, and vanilla. Slice-and-bake rounds dipped in melted chocolate for a Hawaiian-inspired treat.

Mini pumpkin pies that bake crustless in a muffin tin with Bisquick standing in for pastry. Cream cheese gives the pumpkin filling a cheesecake-like richness. Twelve individual pies in 30 minutes.

Sour cream raisin pie is an old-fashioned Midwestern custard pie with plump raisins suspended in tangy sour cream filling, scented with nutmeg and vanilla. Simple flaky crust, no meringue required.

Rich chocolate bundt cake made with plain yogurt and Dutch-processed cocoa for an incredibly moist crumb. No frosting needed, just deep cocoa flavor in every slice.

Fig chess tarts with a buttery lemon-scented shortbread shell, filled with brown sugar custard studded with chopped dried figs and walnuts. A Southern chess pie translated into bite-sized tart form.

Pecan icebox cookies with brown sugar and toasted pecans, shaped into a log, chilled overnight, then sliced and baked. Classic slice-and-bake cookies that keep in the fridge for a week.

Mixed berry tiramisu with mascarpone, ladyfingers soaked in raspberry liqueur syrup, and layered berry jam with fresh strawberries, raspberries, and blueberries. Coffee-free summer tiramisu.

Black velvet cake is a dark, rich tube cake built on devil's food mix and instant chocolate pudding. Studded with chocolate chips and toasted slivered almonds for crunch in every slice.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

Spicing up oatmeal in a healthy way. Cinnamon, cardamom, and ginger all have anti-viral properties, so if you are fighting off a cold in the winter (or any time of the year), this is a great recipe to try. For a little variety, you can make this exact recipe with quinoa, bulgar wheat, or amaranth.

Oatmeal millet muffins with rolled oats softened in boiling water and toasty whole millet for crunch. The morning muffin with two grains, golden tops, and tender, rib-sticking crumb. Freezes well.