7,122 vanilla extract recipes

Tender zucchini bundt cake spiced with cinnamon and studded with nuts, crowned with tangy lemon cream cheese frosting. Elegant from-scratch dessert for summer gatherings.

Pepper biscotti with black pepper, toasted walnuts, orange zest, and almond extract. An Italian twice-baked cookie with grown-up complexity and a subtle peppery kick. Perfect with coffee or red wine.

Zucchini bread with a bright citrus twist from lemon zest and orange extract, spiced with cinnamon and ginger. Moist, tender, and loaded with grated zucchini.

Lemon poppy seed bundt cake with fresh lemon zest, lemon extract, and a tender butter crumb. The brunch and tea-time classic finished with a dusting of powdered sugar.

Paintbrush sugar cookies decorated before baking with egg yolk paint in bright colors. A fun roll-and-cut cookie with almond extract, great for kids and holiday baking.

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This 1951 Pillsbury Bake-Off classic layers chocolate-mint cake with a cream cheese frosting made from semisweet chocolate, peppermint extract, and powdered sugar. A retro showstopper.

Layered toffee cake with angel food cake split into three layers, filled and frosted with caramel whipped cream, and covered in crushed Heath bars. No baking required.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

No-bake, 3-layer, chocolate covered bars. Nanaimo bars are a traditional Canadian dessert, though nobody is certain where the tradition came from.

Fudgy peanut butter brownies baked in a pie plate, cut into wedges, and loaded with ice cream, homemade chocolate sauce, and crunchy toasted peanuts. The ultimate brownie sundae.

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.

Pumpkin-shaped Halloween cake bakes two fluted bundts, fills them with a pecan cream filling, and stacks them into a sphere iced in orange buttercream with a green ice cream cone stem. A novelty cake kids love.

Chocolate summer fruit cake with whole wheat flour, fresh stone fruit, coconut, raisins, and walnuts, soaked in a hot buttermilk glaze. A dense, fruit-packed sheet cake for seasonal baking.

Two-layer banana cake with whole wheat pastry flour, filled and topped with vanilla Bavarian cream and fresh banana slices. A lighter, more elegant take on classic banana cream pie.

Slow cooker rice pudding with bourbon stirred in after cooking, plus golden raisins, lemon zest, nutmeg, and vanilla. Creamy, hands-off, and served lukewarm with sweetened whipped cream.