Recipes with vanilla extract

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Walnut snowball cookies rolled in powdered sugar then drizzled with melted chocolate. Buttery, melt-in-your-mouth shortbread crescents made with just six ingredients.

Old-fashioned brownies live up to their name: chewy-fudgy texture that's neither cakey nor candy-dense, studded with raisins and chopped nuts. A vintage one-bowl brownie with deep chocolate flavor.

A classic St. Louis hotel cheesecake baked low and slow with 2 lbs of cream cheese, citrus zest, and folded egg whites for an impossibly light, creamy texture on a graham cracker crust.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Mom's pumpkin cookies loaded with chocolate chips, chopped maraschino cherries, and cinnamon. Soft, cakey drop cookies with 3 cups of pumpkin for a moist fall treat.

Final exam brownies pile fudgy chocolate batter with marshmallows, nuts, chocolate chips, and colorful M&M's. The over-the-top dorm-room treat for stressful study sessions.

Sweet potato pie with warm brandy, fresh lemon zest, and a sprinkle of chopped citron over the top. The brandy-citrus brightness lifts the spiced filling into something more sophisticated than typical sweet potato pie.

Buttery shortbread-style bars layered with raspberry jam and chopped walnuts, topped with a crumbly streusel. A Central European bakery classic that makes over 3 dozen.

Italian cheesecake blends silky mascarpone with creamy ricotta, brandy, and vanilla, then bakes into two graham cracker pies with a tender, lightly set filling. A no-water-bath cheesecake with old-country flavor and zero fuss.

If you're tired of the same old eggnog, then try this delicious variation that uses almonds!

Three layers of fall flavor: a press-in oat crust, sour cream custard filling loaded with cinnamon apples, and a buttery brown sugar crumble on top. No pie dough skills required.

Brandy-laced bundt pound cake served with a saffron-tinted lemon curd. The classic 1-1-1 pound cake gets a boozy lift, while saffron steeped in lemon juice turns the cream sunset gold.

This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves.