Recipes with vanilla extract
7,376 recipes
Pineapple Microwave Bread Pudding
Pineapple bread pudding made entirely in the microwave with crushed pineapple, buttery custard, and stale bread cubes. Warm, tropical, and no oven required.
Almost Pecan Pie Cookies
Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.
Chocolate San Andreas Cake
This very dense chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools.
Blackberry Brandy Sour Cream Jell-O Cake
Blackberry brandy sour cream pound cake built around dissolved jello, brandy, and a quartet of extracts. A boozy, jewel-toned bundt cake with deep berry flavor and a tender pound-cake crumb.
Ergolavi
Ergolavi Greek almond cookies made with just four ingredients: ground almonds, sugar, egg whites, and vanilla. Naturally gluten-free finger-shaped cookies with a chewy, marzipan-like texture.
Liqueur Pound Cake
Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.
Macadamia Shortbread Biscotti
Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.
Potato Spice Cake
Potato spice cake with mashed potatoes, cocoa, warm spices, raisins, and nuts baked in an angel cake pan. Incredibly moist crumb from the potatoes with old-fashioned chocolate spice flavor.
Eggnog Bread Pudding with Rum Sauce
Eggnog bread pudding with warm rum sauce: nutmeg-spiked custard soaks crusty French bread cubes and plump raisins, finished with a buttery brown sugar rum drizzle. Holiday dessert built from pantry staples.
Green Meadows Six-Week Bran Muffins
Make-ahead bran muffin batter keeps in the fridge for 6 weeks, ready to bake fresh muffins on demand. A big-batch breakfast solution for busy households with the classic bran-flake and buttermilk profile.
Tennessee Pumpkin Bread
Moist pumpkin bread with cinnamon, nutmeg and crunchy walnuts baked in a single loaf pan. A cozy Southern quick bread that keeps for days and fills the kitchen with warm spice.
Gargantuan Brownies
Fudgy brownies made with a full cup of butter and 8 ounces of unsweetened chocolate, loaded with toasted walnuts. Baked in a jelly-roll pan for thick, slab-style bars.
Buffalo Chip Cookies with Variations
Buffalo chip cookies are giant oat-and-cornflake cookies customized with raisins, peanuts, coconut, butterscotch, or chocolate chips. Yields 60 jumbo bake-sale cookies.
Diamond Walnut Raspberry Brownies
Dense, fudgy brownies made with real unsweetened chocolate and loaded with chopped walnuts, then layered with raspberry jam and a glossy chocolate glaze. Finished with chocolate-dipped walnuts for a bakery-worthy presentation.
Bonnies' Surprise Cake
A simple fruit-filled cake with a gummy, tender crumb and a cinnamon-sugar crust on top. Use any jar of pie filling you like: cherry, blueberry, apple, or peach. Just 7 ingredients and 15 minutes of prep.
Two Egg Cake
Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.
Pineapple bread pudding made entirely in the microwave with crushed pineapple, buttery custard, and stale bread cubes. Warm, tropical, and no oven required.
Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.
This very dense chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools.
Blackberry brandy sour cream pound cake built around dissolved jello, brandy, and a quartet of extracts. A boozy, jewel-toned bundt cake with deep berry flavor and a tender pound-cake crumb.
Ergolavi Greek almond cookies made with just four ingredients: ground almonds, sugar, egg whites, and vanilla. Naturally gluten-free finger-shaped cookies with a chewy, marzipan-like texture.
Buttery pound cake soaked in a homemade liqueur syrup. Choose your favorite spirit: rum, amaretto, hazelnut, orange, or raspberry. Stores up to 6 months frozen.
Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.
Potato spice cake with mashed potatoes, cocoa, warm spices, raisins, and nuts baked in an angel cake pan. Incredibly moist crumb from the potatoes with old-fashioned chocolate spice flavor.
Eggnog bread pudding with warm rum sauce: nutmeg-spiked custard soaks crusty French bread cubes and plump raisins, finished with a buttery brown sugar rum drizzle. Holiday dessert built from pantry staples.
Make-ahead bran muffin batter keeps in the fridge for 6 weeks, ready to bake fresh muffins on demand. A big-batch breakfast solution for busy households with the classic bran-flake and buttermilk profile.
Moist pumpkin bread with cinnamon, nutmeg and crunchy walnuts baked in a single loaf pan. A cozy Southern quick bread that keeps for days and fills the kitchen with warm spice.
Fudgy brownies made with a full cup of butter and 8 ounces of unsweetened chocolate, loaded with toasted walnuts. Baked in a jelly-roll pan for thick, slab-style bars.
Buffalo chip cookies are giant oat-and-cornflake cookies customized with raisins, peanuts, coconut, butterscotch, or chocolate chips. Yields 60 jumbo bake-sale cookies.
Dense, fudgy brownies made with real unsweetened chocolate and loaded with chopped walnuts, then layered with raspberry jam and a glossy chocolate glaze. Finished with chocolate-dipped walnuts for a bakery-worthy presentation.
A simple fruit-filled cake with a gummy, tender crumb and a cinnamon-sugar crust on top. Use any jar of pie filling you like: cherry, blueberry, apple, or peach. Just 7 ingredients and 15 minutes of prep.
Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.
