8,128 vanilla recipes

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

Giant oatmeal chocolate chip cookies pressed into two large discs on baking sheets, then cut into wedges like pizza. Chewy, loaded with oats, chocolate, and nuts.

Peanut butter Bundt pound cake glazed with semi-sweet chocolate ganache. A dense buttery pound cake that bakes from a cold-oven start, then gets enrobed in glossy chocolate.

Bakery-style muffins loaded with brewed coffee, shredded coconut, and chopped walnuts. A hint of almond extract rounds out these rich, nutty breakfast treats.

Rich and flavorful, these cookies are packed with add-ins and can be made in jumbo or regular size.

Amish friendship bread with hazelnuts and dried cherries: a cinnamon-scented sweet bread loaded with crunchy nuts and chewy fruit. Bakes 4 loaves built for sharing with friends.

Barbara Bush's signature chocolate chip cookies with a quirky splash of hot water in the dough that yields a crisp-edged, soft-centered cookie. A small-batch White House classic.

Hawaiian macadamia coconut squares: a chewy coconut-macadamia topping over a buttery brown-sugar-coffee shortbread crust. Tropical bar cookie that travels well and freezes beautifully.

Tangy banana bars with apricot preserves, brown sugar, chopped nuts, and sliced bananas, dusted with powdered sugar. A soft, fruity bar cookie that makes 36 pieces.

Deep chocolate cookies spiced with cinnamon, ginger, and cloves, made lighter with yogurt instead of butter. Crisp edges with chewy centers at just 41 calories per cookie.

Crunchy Italian orange almond biscotti, twice-baked for that signature snap and loaded with toasted almonds and bright orange zest. A no-butter cookie made for dunking in coffee or vin santo.

Classic Spudnuts: fluffy potato doughnuts made with real mashed potatoes and yeast, fried golden and dipped in a powdered sugar glaze. This big-batch recipe makes about 100 doughnuts that freeze beautifully.

A light, fat-free poppy seed bundt cake built on apricot puree and egg-white meringue, finished with a tangy lemon glaze. A clever lower-cal cake that doesn't taste compromised.

Raisin orange polenta cookies fold Cointreau-soaked raisins, bright orange zest, and a scoop of cornmeal into a buttery Italian-style drop cookie. Golden, subtly crunchy, and citrus-bright.

Fun chocolate cookies with cocoa and chocolate chips, decorated with miniature bear-shaped cookies pressed around the edges. A kid-friendly baking project.

Spiced pear cake with oats, brown sugar, nutmeg, ginger, cloves, and cinnamon. Soaked oats add moisture and a hearty, rustic texture to every slice.