7,302 vanilla extract recipes

Triple chocolate oatmeal cookies with blended oat flour, chocolate chips, grated Hershey bar, and chopped nuts. A massive 108-cookie batch baked in just 6 minutes each.

Chocolate tofu cake that bakes up silky like cheesecake but lighter, blending firm tofu with ricotta, cream cheese and cocoa, spiked with Irish cream and coffee liqueur. A water bath keeps it custardy smooth.

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

Blueberry crunch cake bakes a buttermilk cornmeal cake under a crown of fresh blueberries with a cinnamon-sugar crackle on top. Lighter than coffee cake, sweeter than cornbread. The Southern morning cake that disappears fast.

Pineapple upside-down cake with a butterscotch brown sugar base, pineapple rings, and maraschino cherries baked in a round pan. Served warm with whipped cream.

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

Overnight cinnamon rolls with a refrigerator-rest yeast dough, swirled with cinnamon-brown-sugar butter and finished with vanilla butter icing. Make-ahead breakfast that bakes off fresh in the morning.

Chocolate zucchini cake with cocoa, cinnamon, and sour milk for a tender crumb, topped with chocolate chips. Grated zucchini keeps it incredibly moist.

Fresh raspberry sour cream cake bakes whole berries and chopped walnuts into a tender tube cake. Topped with whipped cream and sugared raspberries for a summer dessert table centerpiece.

Soft pumpkin cookies loaded with cinnamon, cloves, nutmeg, raisins, and walnuts. A big-batch holiday cookie with warm spice flavor in every cakey bite.

Mint chocolate candy cheesecake: chocolate wafer crust topped with a silky cream cheese filling swirled with semi-sweet chocolate and creme de menthe. Andes-candy cheesecake vibes.

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.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

Devil's food cake: a deep, dark, three-layer chocolate cake built on melted chocolate and sour milk for that signature reddish-brown crumb. The classic American showstopper that puts boxed mixes to shame.

Peanut butter and jelly streusel bars with a brown sugar PB cookie base, strawberry jam middle, and oat-crumble topping. The lunchbox sandwich reinvented for the cookie tray.

Peanut streusel pie with vanilla custard, sweet meringue, and a crumbly peanut butter topping that browns into a nutty crust under the broiler. A diner counter classic.