7,927 vanilla recipes

New Year's Eve clock cake: three airy white cake layers stacked with silky chocolate cream filling, wrapped in rich Hungarian chocolate frosting and decorated to look like a clock striking midnight.

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.

Maple syrup oatmeal cookies use real maple syrup as the only sweetener (no white or brown sugar). Soft, chewy, and naturally sweetened with two dozen cookies in 35 minutes.

Sugar-free apple cookies sweetened with Sweet'N Low and grated fresh apples, warmed with cinnamon, nutmeg, and cloves. A diabetic-friendly cookie that bakes in 8 minutes.

Chewy banana oat bars with cinnamon and raisins, made with no butter, no oil, and egg whites only. A wholesome grab-and-go snack or breakfast bar that cuts into 24 squares.

Coconut cookie nests in pastel colors with a chocolate egg in each. A macaroon-style Easter cookie with crisp edges, chewy centers, and room for candy eggs on top.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

Try this mouthwatering snack which is perfect for entertaining guests after a hearty dinner.

Apple cheesecake with a gingersnap-pecan crust, creamy Philadelphia cream cheese filling, and cinnamon apple slices baked in a pinwheel pattern. Finished with melted apple jelly.

No-bake Halloween spider cookies made by stacking peppermint patties on butter cookies, then piping frosting legs and candy eyes. A spooky craft kids can eat!

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

Enjoy this delicious dessert pizza. Buttery, creamy and chocolaty! The walnuts add extra nuttiness and crunchiness. Everyone will ask for the second slice. Make sure you make it enough!

Scottish oaten bread baked in the bread machine on the quick bread cycle: a hearty loaf with rolled oats, walnuts, chopped prunes, and cola for sweetness and dark color. Soft, dense crumb with tea-cake character.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

No-egg bran muffins made with a make-ahead batter that keeps up to 3 months in the fridge. Buttermilk and a double dose of bran cereal deliver tender crumb and serious fiber. Bake fresh muffins on demand.

Chocolate-filled cake roll with a light sponge cake and chocolate pudding filling, dusted with cocoa. A lighter jelly roll dessert made with reduced sugar and skim milk.