Recipes with vanilla extract

Chocolate crinkle cookies with their signature snowy white powdered-sugar crackle. Made with melted unsweetened chocolate and vegetable oil for a fudgy, brownie-like center. Yields 48 holiday-perfect cookies.

Maple cream cake: a tender brown sugar and maple syrup cake topped with a fluffy maple buttercream made with egg white. Pure Canadian sugar shack flavor.

Chocolate-pecan and caramel pie layers a smooth gelatin-set chocolate mousse over a chewy caramel layer in a chocolate-pecan crust. Decadent make-ahead pie that slices clean.

Experimentation led Mary Ann Zarczynski of Franklin to create this recipe, which she described as "very rich and delicious."

Chocolate cream cheese gooey butter bars with a chocolate cake mix base, chopped pecans, and a sweet cream cheese topping. A St. Louis-style gooey butter cake in bar form.

Buttery shortbread cookies meet crunchy walnut coating and glossy currant jelly in these classic holiday thumbprints that freeze beautifully for make-ahead baking.

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.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Morning glory muffins packed with grated carrot, apple, raisins, coconut, and toasted nuts. A hearty breakfast muffin loaded with goodness in every bite, ready in 50 minutes.

Cinnamon hazelnut or almond biscotti with 2 tablespoons of vanilla and a powdered sugar finish. Twice-baked Italian cookies that stay crunchy for weeks in an airtight container.

Decadent double chocolate Bundt cake made with melted Hershey's chocolate bars and a full bottle of chocolate syrup. Buttermilk gives a moist, tender crumb that lasts. Bakes in an angel food pan and serves a crowd.

Classic Tuscan biscotti di Prato with toasted whole almonds, orange zest, and vanilla. The original almond biscotti from Prato, Italy, made for dunking in Vin Santo.

Microwave double chocolate fudge made with semisweet and unsweetened chocolate, sweetened condensed milk, and chopped nuts. Five ingredients, no candy thermometer.

Downhome cafe banana bread with four ripe bananas, butter, and a touch of lemon juice for brightness. A classic, tender loaf with simple pantry ingredients and old-fashioned flavor.

Doctor Bird Cake is a Jamaican-inspired banana and crushed pineapple cake spiced with cinnamon and baked tall in a tube pan. A moist tropical cake also known as hummingbird cake.

Prune spice cake baked in a bundt pan with buttermilk, oil, pecans, cinnamon, and nutmeg. Incredibly moist from the prunes and oil with a dense, tender crumb.