Recipes for "vanilla"

Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of two 9-inch cake pans with parchment paper and lightly grease the sides.

Beat sugar, butter, and oil together in a large bowl with an electric mixer until creamy and well combined. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract.

Combine flour, baking powder, and salt together in another bowl. Alternate mixing flour mixture and buttermilk gently into the butter mixture with a spatula, mixing until just combined after each addition; the batter should be smooth and completely combined but avoid overmixing. Divide batter evenly between the prepared pans.

Bake in the preheated oven until the surface springs back to the touch and a toothpick inserted into the centers comes out mostly clean with a few moist crumbs but no wet batter, 30 to 35 minutes.

Preheat the oven to 300 degrees F (150 degrees C). Grease and line two 6-inch cake tins with parchment paper.

Beat 1 cup vegan margarine using an electric mixer on low speed in a bowl until soft; add 2 cups powdered sugar and 2 tablespoons vanilla paste gradually on medium-low speed until creamy.

Sift flour, cornstarch, baking powder, baking soda, and salt together in another bowl; mix well.

Pour 2 1/2 cups soy milk into another bowl and add vinegar; stir until it thickens. Add vegetable oil and stir to combine.

Alternate adding small amounts of flour mixture and soy milk mixture to sugar mixture, beating on low speed, until you have combined all ingredients. Divide batter evenly between the two prepared cake tins, being careful not to fill over 3/4-full.

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 80 to 90 minutes.

Remove from the oven and let cakes cool completely, about 30 minutes.

Mix shortening and vegan butter for frosting together in the bowl of a stand mixer using a paddle attachment on medium-low speed until fluffy. Add vanilla paste and mix to combine. Add powdered sugar and soy milk gradually until desired consistency is reached. Add cookie crumbs slowly and mix until combined. Fill a piping bag with frosting.

Place 1 layer of cooled cake on a plate and frost top and sides with frosting; place remaining cake layer on top and frost completely.

Preheat the oven to 400 degrees F (200 degrees C). Line the bottom of a 10x15-inch jelly roll pan with parchment paper.

Separate eggs and set yolks aside. Whip egg whites and salt in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until soft peaks form. Sprinkle baking powder over the surface and beat to incorporate.

Add egg yolks, one at a time, beating after each addition. Beat in vanilla extract. Sift 1/2 cup cake flour over the egg mixture and fold in gently to combine. Repeat twice more with remaining flour. Spread batter evenly into the prepared pan.

Bake in the preheated oven until cake springs back when gently pressed with a finger, 10 to 13 minutes.

Lay a kitchen towel on a surface and dust generously with powdered sugar. Remove cake from the oven and immediately turn out onto the towel.

Remove parchment paper and trim off any crusty edges of cake to prevent cracking during rolling. Spread jelly over the surface. Beginning on a short side, roll the cake, using the towel as a guide. Transfer the cake roll, seam-side down, to a serving plate. Let cool thoroughly before slicing and serving, about 45 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.

Cream sugar and butter together in a large bowl using an electric mixer until pale and fluffy, 6 to 7 minutes. Beat in eggs, 1 at a time. Stir in vanilla extract.

Combine flour and baking powder in a separate bowl. Add to butter mixture and mix well. Stir in milk until batter is smooth. Pour evenly into the prepared pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®) with canola oil and dust with powdered sugar.

Beat butter until creamy; add white sugar gradually. Add eggs one at a time, beating well. Add vanilla extract. Add cake flour and whipping cream alternately, beginning and ending with flour. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool in the pan for about 5 minutes before removing to a plate to cool completely.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.

With an electric mixer, beat the butter and sugar together in a mixing bowl until the mixture is creamy, about 5 minutes. Beat in the eggs, one at a time, beating until each egg is incorporated before adding the next one. Stir in the vanilla extract and black sesame seeds, mixing until well blended. Lightly stir in the flour to make a smooth batter, and pour the mixture into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Preheat oven to 325 degrees F (165 degrees C). Grease and line a round cake pan with parchment paper.

Beat butter and sugar together in a bowl using an electric mixer until light and fluffy. Beat in eggs one at a time, beating well after each addition. Stir vanilla extract into creamed butter mixture.

Sift flour and baking powder into creamed butter mixture and stir until batter is well mixed. Spoon batter into the prepared cake pan, smoothing the top with the back of a spoon.

Bake in the center of the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 15 minutes.

Cool cake in the cake pan for 10 to 15 minutes before transferring to a wire rack to cool completely.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt®. Mix together the coconut and ground pecans; set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch Bundt cake pan.

In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Next, stir in the milk. Finally, stir in the vanilla wafers, coconut and nuts. Pour into the prepared pan.

Bake for 1 1/2 hours in the preheated oven. Allow cake to cool in the pan for at least 10 minutes before inverting onto a wire rack.

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.

Pour batter into the prepared tube pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.

Pour into individual molds rinsed with cold water; chill until firm and unmold.

Preheat oven to 350 degrees F (175 degrees C).

Mix pumpkin, sugar, butter, French vanilla-flavored coffee creamer, eggs, salt, cinnamon, and vanilla extract together in a bowl until evenly combined; pour into an 8x8-inch baking dish.

Bake in the preheated oven until pudding is set, about 40 minutes.

Preheat the oven to 375 degrees F (190 degrees C).

Combine graham cracker crumbs, ⅓ cup melted butter, and ¼ cup sugar in a bowl; press crust into a 9-inch pie plate.

Bake in the preheated oven until firm, 5 to 10 minutes.

Whisk milk, ½ cup sugar, cornstarch, flour, and salt in a saucepan over medium heat; bring to a boil, stirring constantly. Boil 2 minutes. Add egg yolks while continuously whisking; cook and stir until thickened, about 1 minute more. Off heat, stir in 1 tablespoon butter and vanilla extract. Cool pudding 10 minutes before pouring into the prepared crust; cool pie to room temperature.

Preheat the oven to 425 degrees F (220 degrees C).

Beat egg whites in a glass or metal bowl until foamy. Gradually beat in ¼ cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the meringue will form sharp peaks. Spread meringue over pudding.

Bake in the preheated oven until lightly browned, about 5 minutes. Cool to room temperature.

Refrigerate before serving, about 3 hours.

Preheat oven to 350°F. Butter and line an 8 1/2x4 1/2-inch loaf pan with parchment paper, creating a sling.

You can also use a 9x5-inch loaf pan. If you do, the baking time will be shorter, about 40-50 minutes.

In a large bowl with an electric hand mixer or in the bowl of a stand mixer, beat sugar, butter, and vanilla extract on medium high speed until light and fluffy, about 8 minutes. Scrape down the bowl. Beat for another 30 seconds.

Add eggs one at a time, waiting until each egg is fully incorporated and scraping down the bowl before adding the next egg.

With the mixer on low speed add in the flour and mix just until a batter is formed, but you still see some streaks of flour. Use a spatula to finish folding the dough together. It should be thick.

Scoop the batter into the prepared loaf pan and smooth the top. To loosen any air bubbles trapped in the thick batter, drag a table knife through the pan, then smooth the top again.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Remove the cake from the oven. Run a thin knife around the edges while still warm, then cool for 15 minutes in the pan before unmolding. Allow to cool completely on a wire rack.

Whisk together the melted butter, sugar, and extract. Add the milk 1 tablespoon at a time until the glaze is a smooth, pourable consistency.

Pour the glaze over cooled cake. The cake can be served immediately, or you can wait for the glaze to dry, then cover with plastic wrap and store on the counter for up to 5 days. The cake can also be tightly in plastic and frozen for up to three months.

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.

Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.

Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Gather all ingredients.

Blend ice cream, milk, and vanilla extract together in a blender until smooth.

Pour into glasses and serve.

1. Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.

2. In the microwave, melt the butter and chocolate chips together.

3. In a mixing bowl, whisk together the eggs and sugar until bubbles form on top, about 2 minute. Add in vanilla and melted chocolate, whisking until the mix looks glossy. Mix in the flour, cocoa powder, baking soda, and salt until just combined. Fold in the chocolate chunks. Put the bowl in the freezer, let the dough sit for 30 minutes, until it is scoop-able. The batter should be like a thickened fudge. DO NOT skip this step. It's essential to the recipe.

4. Line a small baking sheet or plate with parchment paper (anything that fits in your freezer). Using a 1/4 cup measure cookie scoop, scoop the dough into balls and place on the prepared baking sheet. Freeze for 15-30 minutes, until firm. DO NOT skip this step. It's essential to the recipe.

5. Pull the dough balls out of the freezer. Place on the prepared baking sheet. Space the cookies 2 inches apart. Bake for 8-12 minutes or until the cookies start to set around the edges, the centers should be a little doughy. Let cool on the pan.

6. Sprinkle with sea salt. Eat warm or let cool and store in an airtight container for up to 4 days. Hot chocolate with whipped cream is wonderful for dipping (:

1. In a large mixing bowl, beat together the butter and brown sugar. Add the egg and mix until combined. Beat in the bourbon (if using) and vanilla. Add the flour, cinnamon, nutmeg, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons of additional flour.

2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. Divide the dough in half. Roll out the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you're using enough flour, or your dough will stick. Cut out the shapes using holiday cookie cutters such as Christmas trees, snowflakes, and The Grinch. Transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer until firm, 15 minutes. Roll out the leftover scraps, and repeat with the remaining dough.

4. Bake the cookies on the middle rack of the oven for 8-10 minutes or until just lightly golden. Let cool.

5. Meanwhile, make the icing. In a medium bowl, whisk together the powdered sugar, vanilla, and nutmeg. Add 1 tablespoon eggnog (or water/milk) until smooth and drizzly. If needed, thin the glaze by adding more water – 1 tablespoon at a time, until drizzly.

6. Decorate each cookie as desired with vanilla icing, sprinkles, and or vanilla sugar.

To Make Snowflakes: Pipe lines and dots of frosting onto each cookie to enhance the snowflake shape (see photos for visuals). If desired, sprinkle with vanilla sugar. Let the frosting set before serving, about an hour.

To Make Christmas Trees: Fill in each tree with vanilla frosting, then sprinkle with vanilla sugar.

For the Grinch: I filled in his eyes with edible gold dust, then used black dyed icing for his eyebrows and mouth. I filled in his face with green dyed icing.

1. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.

2. Combine the milk, maple syrup, molasses, ginger, cinnamon, and a pinch of salt in a medium pot and bring to a simmer, heat until steaming. Add the vanilla. Using a small whisk or fork, whisk until frothy. Remove from the heat.

3. Divide the espresso between 2 mugs. Pour over the gingerbread milk. Top with whipped cream and a sprinkle of caramel brûlée. Drink up!

1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.

2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners.

3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.

4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

5. To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.

6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, cinnamon and the powdered sugar to the bowl. Beat together until well combined.

7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.

Line a 9-inch baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with cooking spray.

Combine cinnamon bun frosting, white baking chips, and butter in a large microwave-safe bowl. Cook on high in the microwave for 2 minutes. Stir until chips are completely melted and smooth.

Stir in vanilla extract and salt into the frosting mixture. Fold in graham crackers. Spread mixture evenly in the prepared baking pan.

Chill until firm, about 1 hour. Remove from pan by lifting edges of aluminum foil; cut into squares.

In a medium saucepan (about 3 quarts), add the dark brown sugar, granulated sugar, milk, butter, and salt.

Simply Recipes / Mark Beahm

Set the pan over medium-low heat and bring the sugar mixture to a boil. It will take about 10 minutes for it to come to a boil. As the butter melts, stir gently with a wooden spoon until homogenous, then avoid stirring for the rest of the cooking time. Use a silicone spatula or a wet pastry brush to clean the sides of the pan to prevent any stray sugar granules from crystallizing the mixture as it cooks.

Simply Recipes / Mark Beahm

Once the mixture comes to a boil, continue cooking over medium-low heat until a candy or instant thermometer reads 238°F, 10 to 15 minutes.

Simply Recipes / Mark Beahm

Take the pan off the heat and set aside to cool to 130°F. Do not stir. It will take about 30 minutes to 1 hour for the mixture to cool, depending on your kitchen temperature and the size of the pan.

Simply Recipes / Mark Beahm

While the mixture cools, prepare the pan. Lightly spray an 8x8-inch square pan with non-stick spray. Line the bottom and two sides of the pan with parchment paper, leaving an overhang for easy unmolding.

Simply Recipes / Mark Beahm

Once the mixture has cooled to 130°F, pour in the vanilla extract and stir with a wooden spoon until the fudge begins to lose its sheen, starts to turn opaque, lightens in color, and thickens slightly, but is still pourable, 1 to 5 minutes.

If it’s not stirred long enough, the fudge may end up too soft or grainy, and if stirred for too long, it will be grainy and crumbly. This is a small window because the change happens quickly, but with some practice you’ll get a feel for it.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Working quickly, immediately pour the fudge into the prepared pan and use an offset spatula or a silicone spatula to spread it to the edges and smooth the top.

Simply Recipes / Mark Beahm

Place the fudge in the refrigerator to set for at least 1 hour before slicing and serving. When you’re ready to slice the fudge, run a butter knife along the edges of the pan without parchment, then use the overhang of the parchment paper to lift the fudge out of the pan. Cut the penuche into 36 pieces. For clean slices, it can help to rinse the knife under hot water between slices.

Simply Recipes / Mark Beahm

Store the penuche in an airtight container in the refrigerator for up to 1 week.

Love the recipe? Leave us stars below!

Simply Recipes / Mark Beahm

In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.

Mark Beahm / Simply Recipes

Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn’t have a non-slip bottom, place the bowl on a damp towel so it doesn’t slide in the next step. Keep your bowl close by the stove.

Mark Beahm / Simply Recipes

In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don’t let it reach a rolling boil.

Mark Beahm / Simply Recipes

As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.

Mark Beahm / Simply Recipes

Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.

Mark Beahm / Simply Recipes

Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.

Mark Beahm / Simply Recipes

Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.

Mark Beahm / Simply Recipes

Mark Beahm / Simply Recipes

Whisk the custard until smooth before serving.

Try serving this creamy homemade custard alongside a slice of pound cake, baked apples or apple crisp, fruit cobbler, or simply with fresh fruit like berries or banana slices.

Vanilla custard will keep for up to 3 days in the refrigerator, stored in an airtight container covered with plastic wrap directly on the surface.

Did you love the recipe? Give us some stars and leave a comment below!

Mark Beahm / Simply Recipes

Mark Beahm / Simply Recipes

1. In a medium pot, bring 1 cup water to a boil. Remove from the heat, add the chai tea bags, cover and steep 10-15 minutes. Remove the tea bags and add the honey. Bring to a boil over high heat. Boil 3-5 minutes, then remove from the heat. Stir in the vanilla. Let cool. Keep in the fridge for up to 2 weeks.

1. Fill a glass with ice. Add the vodka, Kahlua, and chai tea syrup. Stir gently. Add the heavy cream and stir to combine. Garnish with cinnamon and star anise, if desired.

the vodka, K

, and chai tea syrup. Stir gently. Add the heavy cream and stir to combine. Garnish with cinnamon and star anise, if desired.

1. Preheat the oven to 350° F. Grease an 8 or 9 inch round cake pan and line with parchment paper.

2. In a large mixing bowl, beat together the butter and sugar until combined. Add the sour cream and 1 tablespoon vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, and salt. Fold in the chocolate chunks. Pour the batter into the prepared pan.

3. Bake for 28 to 30 minutes, until the center is just set. Let cool 5-10 minutes. Run a knife around the edge of the cake and invert the cake onto a plate, flip it back over onto a serving plate. Let cool.

4. In a small saucepan, combine the coffee, rum, 1/2 teaspoon vanilla, and honey. Bring to a boil over high heat, boil 1-2 minutes. Remove from the heat. Let cool slightly. Brush the top of the cake with coffee syrup, repeating until all syrup has been used. Allow the cake to absorb the liquid for 30 minutes.

5. Using an electric mixer, whip the mascarpone/cream cheese until smooth. Add the cream and whip until soft peaks form. Add the honey and vanilla. Whip once more until combined. Dollop frosting onto the cake. Dust generously with cocoa powder just before serving. Cake will keep for up to 4 days in the fridge.

1. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add the eggs, butter, 1/2 cup milk, and maple, and mix until just combined, being careful not to over mix the batter. If the the batter feels thick, add 1/4 cup milk to thin. Fold in the apples.

2. Heat 1-2 inches of oil in a large skillet over medium-high heat. Drop tablespoons size balls of batter into the oil for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath.

3. To make the glaze, whisk together the powdered sugar, milk, maple, vanilla, and coffee powder. Add a pinch of flaky seas salt. Drizzle the glaze over the warm fritters. Eat warm. And enjoy.

1. Bring the cream and salt to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10-15 minutes. Remove the tea bags, gently squeezing the bags to release a bit more tea into the cream. Discard the tea bags.

2. Arrange an oven rack in the middle of the oven. Preheat the oven to 325• F. Bring 4-6 cups of water to a boil.

3. Whisk together the egg yolks and 1/3 cup sugar (use 1/2 cup for a sweeter palate) in a medium bowl until combined.

4. Place the steeped cream over medium heat and gently warm until steaming. Remove from the heat and stir in the vanilla. In a slow stream, whisk about 1/2 cup of the cream into the egg yolks, whisking constantly so they don’t scramble. Whisk in the remaining cream.

5. Place the ramekins inside a large lasagna-style baking dish. Divide the batter between 4 (6 ounce) ramekins or 3 (8-ounce). Fill the dish with boiling water halfway up the sides of the ramekins. Bake for 30 (smaller ramekins) to 40 minutes (larger ramekins), until centers are barely set. Cool completely. Refrigerate 4 hours and up to a couple of days.

6. When ready to eat, top each with 1-2 teaspoons of sugar. Place the ramekins under the broiler and broil until the sugar melts, browns, and then blackens a little, about 5 minutes. Or use a blow torch. Crackle that sugar and enjoy immediately 🙂

1. Preheat the oven to 350 degrees F.

2. In a bowl, mix the graham cracker crumbs, cinnamon, and butter until combined. Press the mix into a deep-dish 9-inch pie plate. Transfer to the oven and bake until toasted, about 8 minutes.

3. Meanwhile, whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, lime zest, lime juice, vanilla, vanilla bean powder (if using), and salt. Whisk to thoroughly combine. Carefully pour the mix into the baked crust.

4. Transfer to the oven and bake for 13-14 minutes, until just set on top. Let the pie cool slightly, then cover and chill in the fridge until set, at least one hour. Serve the pie topped with whipped cream and additional lime zest.

1. To make the vanilla honey syrup. In a medium pot, bring 1/4 cup water, the honey, and vanilla to a boil over high heat. Boil 2-3 minutes, then remove from the heat. Let cool. This syrup makes enough for about 6 drinks.

2. If desired, rim your glass with vanilla sugar.

3. In a cocktail shaker, combine 2-3 teaspoons honey syrup, vodka, Kahlua, and espresso. Add ice and shake vigorously for 1 minute. Strain into the prepared glass. Garnish with a couple of coffee beans, if desired.

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a large bowl whisk together the egg whites and vanilla. Add the coconut, sugar, and salt and mix until fully combined. Working on the prepared baking sheet, mound 2 tablespoons of the dough into trees about 2 inches tall. Use your hands and fingertips to make the point at the top. I found the more imperfect they are, the cuter.

3. Bake 12-14 minutes, until golden. Let the trees sit on the baking sheet at least 15 minutes before moving, then use a spatula to gently release the trees.

4. Carefully dip the bottom of each tree in melted white chocolate, place each back on the parchment lined baking sheet. Chill until firm 10-20 minutes. Spread the bottom of each Reese's with a small amount of white chocolate, then place the trees on top, holding in place for a few seconds to secure. Chill until firm, another 10-15 minutes.

5. Combine the powdered sugar and vanilla powder. Generously dust each tree with the vanilla sugar. Cookies can be made up to a week ahead.

1. Preheat the oven to 425 degrees F. Line 18 muffin tins with paper liners.

2. In a mixing bowl, whisk together the eggs, 1 stick melted butter, coconut oil, honey, yogurt, vanilla, and milk until combined. Add 3 cups flour, baking powder, baking soda, and salt, mix until just combined. At the same time, gently fold in the blueberries and jam, being careful not to overmix.

3. Divide the batter among the prepared pan.

4. To make the brown sugar crunch. Combine the brown sugar, 2 tablespoons melted butter, 2 teaspoons flour, and vanilla beans in a bowl. Spoon/sprinkle the mix evenly over each muffin. Bake for 5 minutes, then reduce the oven to 350° and bake another 8-12 mins, or until a toothpick inserted into the center comes out clean.

5. To make the butter, whip together the butter and honey until light and whipped, 3-5 minutes.

6. Serve warm with a good smear of that butter.

1. To make the dough. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add 3 ½ cups flour, the cardamom, salt, eggs, melted butter, and 1 tablespoon lemon zest. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.

2. Cover the bowl and let sit at room temperature for 1 hour or until the dough has doubled in size.

3. To make the filling. In a small bowl, combine the sugar and the remaining 1-2 tablespoons lemon zest. Line a 9×13 inch baking dish with parchment.

4. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread 6 tablespoons softened butter evenly over the dough. Sprinkle the lemon sugar evenly over the butter and lightly push into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut the log into 12-16 rolls. Place the rolls in the prepared baking dish. Cover and let rise 20-30 minutes or transfer to the fridge to rise overnight (see notes).

5. Preheat the oven to 375° F. Bake the rolls for 20 to 25 minutes, or until golden brown.

6. Meanwhile, make the icing. Beat together the cream cheese, butter, powdered sugar, and vanilla until light and creamy.

7. Spread the icing over the warm rolls. Serve warm and enjoy!

1. In a small pot, bring the milk to a gentle boil. Remove from the heat and add the chai bag and star anise (if using). Cover and steep 10 minutes.

2. Remove the tea bag and add the cinnamon, ginger, cardamom, cocoa powder, dark chocolate, and honey. Place over low heat and stir until the milk is steaming. Stir in the vanilla.

3. Pour the hot espresso into a mug, then pour over the hot chocolate. Dollop with whipped cream, and top with chocolate shavings and cinnamon. Drink and enjoy!

1. Preheat oven to 350° F.  Line a 9×13 inch baking dish with parchment paper.

2. In a large bowl, beat together the coconut oil, sour cream, eggs, sugar, lemon zest, lemon juice, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the milk until fully combined

3. Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.

4. To make the topping. In a small saucepan bring the lemon juice and honey to a boil over high heat. Boil 1-2 minutes, until just slightly thickened. Remove from the heat and stir in the coconut. Evenly spoon the syrup over the cake, then let cool.

5. To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar, and vanilla. Beat until the frosting is light and fluffy. Frost the cake all over (decorating directions in notes).

1. Using an electric mixer, whip the cream in a large bowl until soft peaks form, 1-3 minutes. Add the honey, vanilla, and salt. Whip to gently combine. Then, stream in the olive oil, being careful not to overmix the cream.

2. Spoon the cream into a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Enjoy plain as is, or with some magic shell on top (below).

1. To make the magic shell. Melt the chocolate and coconut oil together in the microwave. Cook on 30-second intervals, stirring after each interval, until smooth. Let cool 10 minutes before using.

2. Scoop the ice cream into a bowl or onto a cone, then drizzle with the magic shell. Wait 1 minute, then crack and enjoy!

1. Place a rack in the middle of the oven. Preheat the oven to 400° F. Lightly butter a 8-9 inch spring-form pan and line with parchment paper going up the sides of the pan.

2. Split the vanilla bean in half and use a sharp knife to scape out the seeds.

3. In a mixing bowl, beat together the cream cheese, 3/4 sugar, and vanilla beans on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the cream and hazelnut liquor, beat until combined, about 30 seconds.

4. Sift the flour and salt into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pan.

5. Bake for 50-55 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely.

6. Before serving, make the chocolate sauce. Combine chocolate and cream microwave-safe bowl and microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder.

7. Slice into wedges and serve at room temperature or chilled, drizzled with warm chocolate sauce.

1. Add the milk, chocolate chips, dark chocolate, vanilla, and a pinch of sea salt to a small pot. Place over medium-low heat and stir until the milk is scalding, but not boiling.

2. Once the hot cocoa is steaming, pour it into a mug, dollop with whipped cream, and top with chocolate shavings or sprinkles. Drink and enjoy!

1. In a glass measuring cup, combine the milk, chocolate chips, dark chocolate, vanilla, and a pinch of sea salt. Microwave on high power for one minute. Whisk to combine, microwave one more minute, or until steaming.

2. Pour into a mug, dollop with whipped cream, and top with chocolate shavings or sprinkles. Drink and enjoy!

1. Add 5 1/2 cups milk, 1 1/3 cups chocolate chips, 2 ounces dark chocolate, 1 teaspoon vanilla powder (or 2 tablespoons vanilla extract), and a pinch of sea salt to the bowl of your crockpot. Cover and cook on low for 2 hours, stirring occasionally. Switch to warm until ready to serve, up to 2 more hours.

1. In a cocktail shaker, combine the bourbon, lemon juice, maple, vanilla, and cinnamon. Add ice and shake. Strain into a glass.

2. Garnish with vanilla rosemary (recipe in notes) and cinnamon. If desired light the cinnamon on fire for a smoky effect.

1. Line a baking sheet with parchment paper. Combine 1 cup granulated sugar with 1/2 teaspoon vanilla bean seeds.

2. Gently run rosemary sprigs under a little water to dampen and place on the prepared baking sheet. Sprinkle the rosemary with vanilla sugar on all sides, making sure the rosemary is thoroughly coated in sugar. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.

1. In a punch bowl, combine the bourbon, lemon juice, maple, vanilla, and cinnamon.

2. Stir to combine, chill until ready to serve. Before serving, add ice. Serve with cinnamon and sugared rosemary (recipe above).

1. Melt 1/2 tablespoon butter in a (10-12 ounce) microwave-safe mug with 3-4 peach slices and 1 tablespoon brown sugar for 30 seconds to 1 minute.

2. In a bowl, whisk 1 tablespoon melted butter with 1 tablespoon brown sugar, the egg, and vanilla. Add the flour, oats, baking powder, and salt, stirring until just combined.

3. Spoon the batter over the peaches in the mug. Do not stir. Place the remaining peach slices on top. Sprinkle with 1 tablespoon of brown sugar and a pinch of cinnamon. Add 1/2 a tablespoon of butter.

4. Microwave on full power for 1 minute 45 seconds to 2 minutes (I always do 2 minutes). Serve with ice cream. ENJOY.

1. Add 6 tablespoons butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10 minutes, but no longer.

2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. In a mixing bowl, beat together the remaining 6 tablespoons butter, the cooled browned butter, sugar, and vanilla bean powder until combined. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. If the dough feels too wet to roll out, add 2-4 tablespoons additional flour.

4. Divide the dough in half. Roll out the dough on a floured piece of parchment paper to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using circle and Christmas tree cutters. Transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer until firm, 15 minutes. Roll out the leftover scraps, and repeat with the remaining dough.

5. Bake the cookies on the middle rack of the oven for 8-10 minutes or until just lightly golden. Let cool.

6. Meanwhile, make the icing. In a medium bowl, whisk together the powdered sugar, maple syrup, vanilla, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water – 1 tablespoon at a time, until drizzly.

7. Spoon the icing onto each cookie, spreading it to the edges. Let sit to dry. Add the melted chocolate to a sandwich bag and cut a small portion of the corner off. Draw 2 lines onto each round cookie and then a squiggly line up the trees. Press mini M&Ms into the chocolate as "lights" (look through the photos for examples).

1. Bring 1 cup water, the brown sugar, and cinnamon stick to a boil in a small pot. Simmer 2-3 minutes, until the sugar dissolves. Remove from the heat and add the vanilla and tea bags, cover, and steep 10 minutes. Keep in the fridge for up to 2 weeks.

2. In a glass jar combine the cream, milk, pumpkin, and 1 tablespoon vanilla syrup. Vigorously shake for 1-2 minutes, until thickened and foamy on top. Alternately you can use a a frother as well.

3. In a tall glass filled with ice, combine the espresso, 1-2 tablespoons syrup, and a couple dashes of pumpkin pie spice, stir. Pour over the sweet pumpkin cream and then drizzle over a little more syrup and a sprinkle of pumpkin pie spice. Stir well to combine. Enjoy!

Set a fine mesh strainer over a medium heat-proof bowl. You’ll need it to strain the pudding.

Simply Recipes / Mark Beahm

Use a sharp paring knife to cut the vanilla bean pod in half lengthwise. Use the back of the knife to scrape the seeds into a medium (4-quart) saucepan. Add the pod in there too.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the sugar, cornstarch, and salt and whisk until combined. Add the milk and continue whisking until the dry ingredients are fully dissolved. Then, add the butter.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Set the saucepan over medium-low heat. Continue to whisk slowly, ensuring that the whisk reaches the edges of the pot. As the mixture warms, the butter will melt but not be completely incorporated. The mixture will first thicken to look like heavy cream. Then, it will steam and bubbles will appear around the edges. This will take 15 to 20 minutes. Do not increase the heat and rush the process—the pudding will become gritty or the cornstarch may overcook and get clumpy.

Simply Recipes / Mark Beahm

As soon as you see bigger bubbles appear in the center of the saucepan, set a 1-minute timer and continue to whisk gently. After 1 minute, remove the saucepan from the heat. The pudding will be pourable and the texture will be similar to unstrained yogurt.

Pour the pudding through the prepared strainer. Use a rubber spatula to scrape all the pudding out of the pot and through the strainer. Discard the vanilla pod.

Stir the vanilla extract into the pudding. Cover it with plastic wrap, making sure the wrap is pressed against the surface of the pudding and refrigerate until chilled, about 2 hours.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Remove the pudding from the refrigerator and discard the plastic wrap. Stir the pudding and scoop into small bowls.

Top the pudding with any of the optional toppings, such as graham crackers, sliced strawberries, berries, sliced bananas, whipped cream, chocolate shavings, or a sprinkling of flaky sea salt.

Transfer leftovers into an airtight container or individual mason jars—4-ounce ones are the best size—and refrigerate. Stir well before serving to help loosen the pudding. Keep toppings separate from the pudding and top once ready to eat.

The pudding will last for up to 5 days in the refrigerator. For longer storage, transfer the pudding into popsicle molds—the pudding pops will last for 2 months in the freezer.

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Simply Recipes / Mark Beahm

Preheat the oven to 350°F. Spray 3 9x2-inch baking pans with nonstick spray (or butter and flour) and line the bottoms with parchment rounds.

In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and kosher salt on low speed with the paddle attachment (you can also use a hand mixer).

Add the softened butter and mix on medium speed until the butter is incorporated and the mixture becomes sandy in texture, about 30 to 45 seconds.

Whisk the eggs, buttermilk, and vanilla extract together in a large measuring cup. With the mixer on low speed, add the liquid mixture to the butter-flour mixture in two separate additions. Beat well after each addition and scrape down the sides and bottom of the bowl. Continue mixing until you get a smooth batter.

Divide the batter evenly between the cake pans and smooth the tops. Tap the pans against the counters once or twice to force out any large air bubbles.

Bake on a single rack in the center of the oven for 20 to 35 minutes -- begin checking at 20 minutes and continue baking until the cakes pull away from the sides, the top springs back when touched, and a toothpick inserted in the center comes out clean.

Set the cakes in the pans on wire racks and cool for 15 minutes. Turn the cakes out of the pans and allow to cool completely.

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Whisk together dry ingredients—the powdered milk through salt—in a bowl. If using vanilla bean add the scraped seeds to the dry ingredients. If using vanilla extract add it to the melted butter.

Slowly pour the butter over the dry ingredients while tossing with a fork until it forms clumps and all the dry ingredients have been incorporated. It will look like sandy gravel. Your largest pieces should be no larger than the size of a pea.

Scatter the crumbles evenly on a parchment-lined cookie sheet and bake at for 25 minutes until they are dry, but still pale in color. Cool completely on the cookie sheet.

Store in an airtight container for up to one week, or cool and use stir into granola.

Combine oil, syrup, sugar, extracts, cinnamon, and salt in a medium sized bowl. Stir in oats and almonds making sure they are well coated. (Reserve the dried cherries for adding later.)

Spread mixture evenly onto a parchment-lined baking sheet. Bake in the oven for 10 min. Stir and bake for 10 more minutes. Stir and bake for 5 to 7 minutes more. The granola should be dry and golden. Remove from oven. Let cool completely.

Once the granola is cool, stir in cherries and vanilla crumbles. Store in an airtight container at room temp for 2 weeks. (Alternatively, store the vanilla crumbles separately at room temperature, covered, for up to two weeks, and the granola will keep for 1 month.)

Serve over your favorite yogurt with sliced bananas and a drizzle of honey.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.

Beat in vanilla extract. Stir in flour just until mixed; spoon batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin briefly before transferring to a wire rack to cool completely.

In the bowl of a stand mixer (or a large mixing bowl and a hand mixer), beat the butter until creamy.

Add 2 cups of the powdered sugar and 1 tablespoon of the heavy cream. Mix on low until the powdered sugar is incorporated into the butter, scrape down the sides, then turn up the mixer to high and beat for 1 minute. Scrape down the bowl and repeat the process with the remaining 2 cups of powdered sugar and another 1 tablespoon of the cream.

Add the vanilla and salt and beat to combine. If the buttercream seems too stiff, beat in an additional 1 to 2 tablespoons of cream at a time. You want it to hold a peak but be soft enough to spread with little effort.

Grease a 9x13-inch baking pan with softened butter and line the bottom with parchment paper; set aside.

In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt until evenly combined. In a medium bowl, whisk together the eggs, milk, sour cream, melted butter, oil, and vanilla until smooth.

Make a well in the center of the flour mixture and pour in the egg mixture. Whisk until just incorporated into the flour mixture. The batter should be mostly smooth; some small lumps are okay.

Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen

Simply Recipes / Photo by Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen

Pour the batter into the prepared pan, spread it into an even layer, and gently tap the pan on the counter to release any large air bubbles. Bake until the cake springs back gently to the touch and a toothpick inserted into the center comes out with a few moist crumbs attached, 27 to 30 minutes.

Cool the cake completely in the pan on a wire rack, about 1 hour.

Invert the cake out of the pan, if desired, and transfer to a platter. Top evenly with the frosting and decorate with sprinkles, if using. Slice and serve.

Store leftover cake covered in the fridge for up to 3 days. Let come to room temperature before serving.

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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line bottom with parchment paper.

Mix flour, sugar, baking powder, and salt together in a large bowl. Add eggs, milk, vegetable oil, and vanilla; mix by hand or beat with an electric mixer on low speed until cake batter is smooth. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a cooling rack. Let cake cool completely.

Use a long serrated knife to slice the cake horizontally through the center. Spread frosting or filling between the layers and replace the top half of the cake. Frost the top and sides as desired. See options below for a 3-tier cake.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x9-inch pan.

Beat sugar and butter together in a medium bowl until creamy. Beat in eggs, 1 at a time; stir in vanilla extract and almond extract.

Combine flour, cornstarch, baking powder, and salt in another bowl. Add to the creamed mixture and mix well. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake in the preheated oven until it springs back to the touch, 30 to 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.

Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.

Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.

Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.

Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.

While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.

When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.

Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.

Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

Preheat the oven to 350°F. Line a 12-cup muffin or cupcake tin with cupcake liners and set aside.

While the oven preheats, cut open and scrape out the seeds of a vanilla bean.

Place the seeds, empty bean, and the milk in a small saucepan. Warm over medium heat for a few minutes until the milk is just starting to steam. Be careful not to boil or scald the milk.

Remove from heat and allow the milk to cool with the vanilla beans. After it cools, remove the bean pod. (Wash it and then place it out to dry so it can be used again.)

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

In one bowl whisk together the flour, baking powder, and salt.

In another bowl whisk together the vanilla-steeped milk, vanilla extract, and sour cream.

Simply Recipes / Eliezer Martinez

Beat the butter in the bowl of a stand mixer fitted with a beater attachment for about 3 minutes on medium speed, then add the sugar and beat until light and fluffy, about 3 minutes.

Add the egg and beat for 30 seconds. Add the egg whites, one at a time, beating for 30 seconds each. Scrape down the sides of the mixing bowl.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Add half the flour mixture to the batter and mix on low until combined. Then add all of the milk mixture, and mix to combine. Finally, add the remaining flour mixture and mix until just combined and you see no more visible dry flour. Be careful not to over-mix.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Divide the batter evenly between the cupcake liners in the muffin tin. Bake at 350° F for 18 to 20 minutes or until slightly golden brown. Rotate the pan after 10 minutes to ensure even baking. Be sure to keep a close eye as these can get over-baked quickly.

Simply Recipes / Eliezer Martinez

Allow the cupcakes to cool for a few minutes in the pan, then carefully transfer them to a wire rack to cool completely.

Beat the butter for the frosting and slowly add in the powdered sugar. Scrape the seeds out of the vanilla bean (or vanilla extract if using) and beat in.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Frost each cupcake individually and serve. Cupcakes are best served the same day they are made, though will keep fairly well for a few days in an airtight container at room temperature.

Simply Recipes / Eliezer Martinez

Simply Recipes / Eliezer Martinez

Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with 12 paper cupcake liners. Combine flour, baking soda, and salt in a bowl; set aside.

Heat the butter and milk in a small saucepan over low heat until the butter has melted. Beat the sugar, eggs, egg yolk, and vanilla with an electric mixer in a large bowl until it has thickened slightly and is lighter in color. Gradually beat in the flour mixture on low speed until just incorporated. Slowly pour in the hot milk, beating until just combined.

Divide batter evenly between cupcake liners. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completely.

Gather all ingredients.

Place ice, milk, sugar, and vanilla extract into a blender; blend until smooth.

Pour into glasses and serve.

Preheat oven to 350 degrees F (175 degrees C).

Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.

Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.

Preheat the oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13-inch pan. Bake for 25 minutes. Allow to cool.

In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in 1/2 of the whipped topping. Spread on top of cooled crust.

In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

Stir flour, brown sugar, baking powder, and salt together in a medium bowl. Pour in milk, egg, oil, and vanilla; mix until well blended. Stir in strawberries.

Grease and heat a large skillet or griddle over medium heat.

Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

Pour milk into a microwave-safe mug. Mix cinnamon and sugar together to prevent cinnamon from floating on top; stir into milk. Stir in vanilla.

Place mug in the microwave and heat for 1 minute and 40 seconds, or longer for a warmer drink. Stir before drinking.

Preheat oven to 350 degrees F (175 degrees C). Line miniature muffin tins (tassie pans) with miniature paper liners.

Crush the vanilla wafers and place 1/2 tablespoon of the crushed vanilla wafers into the paper lined miniature muffin tins.

Cream together with an electric mixer the cream cheese, sugar, eggs and vanilla. Fill each miniature muffin liner with this mixture, almost to the top.

Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool and then top with a teaspoonful of cherry (or any other flavor) pie filling.

Preheat the oven to 450 degrees F (230 degrees C).

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla, and cinnamon. Pour filling into pie shell.

Bake for 20 minutes in the oven then turn the oven temperature down to 350 degrees F (175 degrees C). Continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.

If roasting: Preheat oven to 400°F. Coat the cubed squash with a little olive oil and spread out onto a baking tray. Sprinkle with salt and roast until the cubes begin to brown, about 20 minutes. Remove from oven.

If boiling: Put 4 cups of water into a medium-sized pot and add the bay leaves. Bring to a simmer. Add the squash to the pot. Boil, covered for 10 minutes. Drain.

Heat a large sauté pan over medium-high heat and toast the walnuts. Stir frequently or they will burn. Once they start to brown, and you can smell the aroma of toasted walnuts, remove from heat.

Melt the butter in the pan with the walnuts over medium-high heat. Toss the walnuts to coat with butter, then add the squash. Toss them to coat with butter.

Toss once more. Turn off the heat and squeeze some lemon juice over everything. Taste for salt and lemon and add more to taste.

If you want this to be a bit more luxurious, mix in another tablespoon of butter or two before serving.

Did you love this recipe? Let us know with a rating and review!

Heat milk in a medium saucepan over medium heat until bubbles form at the edges.

Mix sugar, cornstarch, and salt together in a small bowl.

Add sugar, cornstarch, and salt mixture to hot milk, a little at a time, stirring until thick enough to coat the back of the spoon.

Remove saucepan from heat, and stir in vanilla and butter.

Spoon pudding evenly into 5 serving dishes. For best results, chill pudding in the refrigerator before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.

Stir soy milk and vinegar together in a large glass measuring cup.

Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.

Briskly stir canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork; stir into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.

Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.

When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.

Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

Mix dry ingredients together. Combine milk and egg – add to dry ingredients.

Add melted butter and mix well. Combine 1 tablespoon sugar with chopped apples. Stir apples into batter.

Fill 3-4 greased muffin tins and bake at 350 for about 20 minutes or until tops and golden brown and spring back when pressed.

For glaze – combine powdered sugar with vanilla and milk, adding a teaspoon of milk at a time until glaze reaches desired consistency.

Simple Syrup: Add the water, sugar, and mint to a small saucepan and bring to a low simmer for about 15-20 minutes, until the sugar has dissolved and the syrup tastes like mint. If using the vanilla bean, split it down the middle and scrape out the seeds; add both the seeds and pod to the saucepan for simmering. Store the simple syrup in the fridge – you can even leave the mint leaves and/or vanilla bean in the jar to concentrate the flavor further. (I usually pull out the mint after a day or two.)

Iced Coffee: To make the iced coffees, just pour the cold brew, milk of choice, and as much simple syrup as you want into a glass with ice cubes.

Preheat the oven to 325 degrees F (162 degrees C).

Mix together wafer crumbs and melted butter in a medium bowl until well combined; press onto the bottom of 9-inch springform pan.

Beat together 3 cream cheese packages, 3/4 cup sugar, and 3 teaspoons vanilla in a large bowl with an electric mixer until well blended. Add eggs one at a time, mixing on low speed after each addition until blended. Pour batter over crust in the pan.

Bake in the preheated oven until the center is almost set, 50 to 55 minutes. Run a knife around the rim of the pan to loosen cheesecake; cool completely in the pan.

Beat remaining cream cheese package, 1/4 cup sugar, and 1 teaspoon vanilla in another large bowl with the electric mixer until well blended. Whisk in COOL WHIP until incorporated. Spread mixture over cooled cheesecake.

Refrigerate for 4 hours. Remove the rim of the pan before serving.

Gather all ingredients.

Whisk heavy cream and half-and-half together in a large bowl.

Gradually whisk in sugar until blended, then whisk in vanilla.

Cover and refrigerate until very cold, at least 3 hours or up to 3 days.

Remove from the refrigerator and whisk mixture to blend.

Pour into an ice cream maker and freeze according to the manufacturer's instructions, about 20 minutes.

Transfer to an airtight container and freeze until firm, about 4 hours.

Heat milk and vanilla bean in a medium saucepan until simmering. Do not boil. Whisk brown sugar, egg yolks, honey, and salt together in a separate bowl until light colored and frothy. Slowly whisk hot milk into egg mixture, whisking constantly to avoid scrambling the eggs. Pour mixture back into the saucepan; cook and whisk over medium heat until custard becomes thick enough to coat the back of a metal spoon and a candy thermometer reads 180 degrees F (82 degrees C). Remove from heat. Remove and reserve vanilla bean.

Strain custard into a large bowl through a fine-mesh sieve. Scrape vanilla bean seeds into custard. (Vanilla bean pod may be used again.) Stir heavy cream into custard. Cover surface of the custard with plastic wrap; refrigerate for 4 hours.

Pour custard into an ice cream maker and freeze according to the manufacturer's instructions.

Gather all ingredients.

Stir milk, cream, and sugar in a saucepan over low heat until sugar has dissolved. Heat just until the mixture is hot and a small ring of foam appears around the edge.

Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)

Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.

When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in the freezer to ripen, 2 to 3 hours.

Serve and enjoy!

In an individual food storage container, add the ingredients in the order listed (except for toppings). Do not stir. Refrigerate overnight.

In the morning, stir up the mixture; it should be thick and the oats should be completely soft. Add the toppings of your choice. Repeat forever.

Preheat the oven to 300 degrees F (150 degrees C). Lightly butter a 10-inch springform pan.

Place sandwich cookies in a resealable plastic bag; crush with a rolling pin. Pour crumbs into a bowl. Add scraped seeds of 1 vanilla bean; stir to combine. Drizzle crumbs with melted butter; stir to combine. Press into the bottom and up sides of the prepared pan; set aside.

Beat softened cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 3 minutes. Beat in eggs one at a time, beating well after each addition before adding the next. Add sour cream, heavy cream, remaining scraped seeds of 2 vanilla beans, and vanilla extract; beat on medium-high speed until blended and smooth, about 1 minute.

Pour cream cheese mixture into crust, leaving about 2 inches of space from the top of pan for cake to expand as it bakes.

Place a baking dish onto the bottom rack of the preheated oven; fill halfway with boiling water. Place cheesecake on middle rack, above dish of boiling water; bake until a small knife inserted into the center comes out clean, about 1 hour and 20 minutes.

Turn the oven off; let cheesecake cool inside the oven for 1 hour. Cover the cheesecake with plastic wrap, then aluminum foil, and refrigerate at least 4 hours or overnight before serving.

Toast nuts in a nonstick skillet over medium heat, stirring occasionally (about 5 minutes).

Add water, vanilla, and maple syrup to sugar and stir to combine.

Add sugar mixture and butter to toasted nuts. Continue to heat over medium, stirring constantly, until the mixture is sticky and no longer runny (about 3 minutes).

Remove from heat and spread the nuts around in the pan. Let sit for a few minutes in the pan, give another stir and spread the nuts again. Sprinkle with a few shakes of table salt or pinches of sea salt if you like sweet/salty nuts (highly recommended by me)! Let sit for at least 1 hour in the pan or until cool and hardened (the flavor develops as they cool – so make sure you don’t eat them all right away). Break into chunks and enjoy!

Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.

Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.

Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

Make the cupcakes: Mix flour, baking powder, and salt together in a medium bowl.

Beat butter and sugar with an electric mixer in a large bowl until creamy. Add eggs, 1 at a time, followed by vanilla, beating well after each addition. Mix in flour mixture alternately with milk until smooth. Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.

Remove from the oven and cool in the tins for 5 minutes. Transfer cupcakes to a wire rack and let cool completely, about 20 minutes.

While the cupcakes are cooling, make the buttercream: Bring a pan of water to a simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place the bowl on top of the pan and whisk until sugar dissolves.

Attach the bowl to the stand mixer and beat with a whisk attachment until mixture is cool and glossy and stiff peaks form. Add butter, a few tablespoons at a time, beating well after each addition. Add vanilla and mix until smooth.

Spread buttercream onto cooled cupcakes.

1. Preheat the oven to 400 degrees F. Grease a 9-10 inch spring form pan.

2. In a large bowl, cream together the butter, brown sugar and vanilla until fluffy, about 5 minutes. Add the eggs, one at a time, until fully incorporated. Add the yogurt and milk, beat until combined. The mixture will look curdled, this is fine. Add the flour, baking powder, and salt and mix on low speed until just combined, making sure the batter is completely mixed. Gently fold in the blackberries.

3. To make the streusel. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.

4. Spoon half the batter into the prepared pan. Gently dollop the softened cream cheese over the batter and spread in an even layer. Sprinkle 3/4 of the streusel over top of the cream cheese. Spoon the remaining batter over the streusel and carefully spread in an even layer. Arrange the peach slices over the batter and then sprinkle on the remaining streusel. Transfer to the oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If needed, cover the cake with foil to prevent too much browning.

5. To make the glaze. In a small bowl, stir together the powdered sugar, butter, vanilla, and 1 tablespoon water until smooth. If needed, thin the glaze with a splash of water.

6. Drizzle the glaze evenly over the cake. Serve cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.

Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.

1. Add the milk, maple syrup, cocoa powder, chocolate, vanilla, coffee powder, and pinch of salt to a large pot. Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.

2. Once the hot cocoa is steaming, ladle into mugs and dollop with whipped cream. Drink and enjoy!

1. Add the milk, maple syrup, cocoa powder, chocolate, vanilla, coffee powder, and pinch of salt to the bowl of your crockpot. Cover and cook on low for 2 hours, stirring occasionally. Switch to warm until ready to serve, up to 2 more hours.

2. Ladle into mugs and dollop with whipped cream. Drink and enjoy!

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch cake pans.

Beat cake mix, milk, oil, eggs, and vanilla pudding mix together in a large bowl with an electric mixer on low speed until just blended. Scrape the bowl, increase mixer speed to medium, and beat until batter is smooth, about 4 minutes. Pour batter into prepared cake pans.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring cakes to a wire rack to cool completely.

Beat cream cheese, confectioners' sugar, and white sugar together in a bowl with an electric mixer until smooth; fold in whipped topping until frosting is smooth.

Place 1 cake on a serving platter. Spread frosting on top of the cake; top frosting with a layer of strawberries. Place 1 cake atop strawberries. Frost cake and top with a layer of strawberries. Place remaining cake atop strawberries, frost the top and sides of the cake, and top with remaining strawberries.

Soften gelatin in cold water. Scald the milk.

In a mixing bowl, mix together sugar and cornstarch. Add eggs and mix thoroughly. Add milk and softened gelatin, stirring constantly.

Cook custard in double boiler over hot water until it thickens and coats spoon. Remove from heat. Add ice cream while custard is hot. Cool thoroughly.

Add vanilla. Whip the cream, and fold 1 1/2 cups into cooled custard. Pour filling into pie shell, and refrigerate until set. Garnish with remaining whipped cream.

Stir together yogurt, sugar, and vanilla in a bowl until sugar is dissolved. Cover and refrigerate for 1 hour.

Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency.

Transfer to a 1- or 2-quart plastic container with a lid; cover surface with plastic wrap and seal. Allow frozen yogurt to ripen in the freezer for at least 2 hours or overnight.

1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.

2. In a large bowl, mix together the olive oil, honey, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the ricotta cheese, lemon zest, and juice, beat until smooth and creamy. Add the whole wheat flour, baking powder, baking soda, cinnamon, ginger, cardamom, all-spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.

3. Divide the batter among the prepared pan. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Divide the batter among the prepared pan. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

4. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, poppyseeds, and lemon zest.

5. Serve the muffins warm or at room temperature, smeared with chia butter. Enjoy!

Combine cream and milk in a heavy saucepan over medium heat; add vanilla bean and scrapings and sprinkle in half the white sugar. Allow it to just come to a boil.

Meanwhile, whisk egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.

Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.

Preheat oven to 300 degrees F (150 degrees C).

Combine heavy cream, vanilla bean, and salt in a saucepan over medium heat. Heat until surface of cream begins to shimmer, about 5 minutes. Remove from heat and take out vanilla bean.

Whisk egg yolks, 3/4 cup plus 2 tablespoons white sugar, and cocoa together in a large bowl until well-blended. Pour hot cream over egg mixture a little at a time, stirring constantly, until all cream is incorporated and custard is smooth. Strain custard into a large glass measuring cup.

Arrange eight 6-ounce ramekins in a roasting pan. Pour custard into ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins. Cover pan loosely with aluminum foil.

Bake in the preheated oven until custard is firm around the edges, but still wobbly in the center, about 1 hour. Remove from oven and let cool to room temperature, about 1 hour.

Cover ramekins with plastic wrap and refrigerate until chilled, about 3 hours.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Remove ramekins from refrigerator and blot any liquid on the surface with a paper towel. Arrange ramekins on a baking sheet. Top each custard with 1 tablespoon of brown sugar, spreading evenly to the edges.

Broil in the preheated oven until sugar is melted and crisp, 30 seconds to 2 minutes. Cool briefly, about 5 minutes, before serving.

Preheat the oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish; add enough water to come halfway up the sides of the ramekins.

Heat eggnog in a pan over medium heat; cook and stir occasionally until simmers, about 10 minutes.

Meanwhile, beat egg yolks and sugar together in a mixing bowl until light colored and frothy. Stir in mascarpone until well blended and smooth; whisk in 1/4 cup heated eggnog. Gradually whisk in remaining eggnog. Pour custard through a fine-mesh-sieve to remove any egg strands. Stir in vanilla extract, nutmeg, and cinnamon. Pour into the prepared ramekins, dividing evenly.

Bake in the preheated oven until custard set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.

Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

Place a trivet in a multi-functional pressure cooker (such as Instant Pot); add 1 cup water.

Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.

Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins.

Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.

Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

Preheat oven to 325 degrees F (165 degrees C). Set 6 (6 ounce) ramekins on a baking sheet.

Pour cream, sugar, and vanilla into a saucepan, and place over medium heat. Stir to dissolve the sugar, and heat until it begins to simmer, then remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately a cup of cream to the yolks. At this point, pour in the remaining cream, and whisk until smooth. Stir in the chocolate chips, and set aside for 5 minutes.

Stir the mixture until the chocolate is smooth and evenly distributed. Pour into ramekins, and bake in preheated oven until the center is just set, 15 to 20 minutes. Remove from oven, and allow to cool for 45 minutes, then place into the refrigerator, and chill until cold, about 6 hours.

Place oven rack in topmost position. Turn oven to Broil.

Sprinkle the tops of each creme brulee with sugar until evenly coated, gently pour off excess sugar. Place ramekins onto a baking sheet, and place under the broiler until the sugar bubbles and turns a light caramel brown. Serve immediately.

Preheat oven to 350 degrees F (175 degrees C).

Whisk egg yolks and 1 tablespoon sugar together in a bowl until sugar is dissolved. Whisk in eggnog, cream, and vanilla extract until thoroughly combined.

Pour eggnog mixture into 4 ramekins. Place ramekins in baking dish; pour in enough boiling water to come half way up the sides of ramekins.

Bake in the preheated oven until set, about 1 hour. Cool slightly, cover ramekins with plastic wrap, and refrigerate at least 4 hours.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Remove plastic wrap from ramekins. Sprinkle 1 tablespoon of sugar in a thin layer over top of each ramekin. Brown the sugar using a kitchen torch or under a broiler until golden and caramelized, 30 seconds to 1 minute.

Preheat the oven to 300 degrees F (150 degrees C).

Place about 2 tablespoons of the chocolate chips into each of four 6 ounce ramekins. Place them in the microwave, and heat on full power for 30 second intervals. Stir, and continue heating until chocolate has melted. Spread to cover the sides and bottom of each ramekin.

Bring a large pot of water to a boil.

Meanwhile, in a saucepan, whisk together the cream, 1/4 cup sugar, and salt. Set over medium heat, and warm until steam rises from the surface. Then in a separate bowl, whisk together the egg yolks and vanilla. When the cream is hot, ladle a little bit into the egg yolks while whisking quickly. Ladle in a bit more to bring the yolks up to a high temperature without scrambling them. Whisk the yolk mixture into the rest of the cream. Ladle into the chocolate lined ramekins.

Place a towel in the bottom of a baking dish, and place the filled ramekins on top of the towel. Place in the oven, and pour boiling water carefully into the baking dish until it comes half way up the sides of the ramekins. Cover the dish loosely with aluminum foil.

Bake for 35 to 40 minutes in the preheated oven, just until the custard is set. Remove ramekins from the dish, and refrigerate for 4 to 6 hours.

Before serving, sprinkle 1 tablespoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

Beat egg yolks in a large bowl; mix in 1/3 cup sugar and salt.

Combine heavy cream, pumpkin pie spice, and vanilla extract in a pot over low heat. Cook, stirring occasionally, until the temperature of the liquid reaches 158 degrees F (70 degrees C), 2 to 4 minutes; do not overheat.

Pour hot cream mixture slowly into the beaten egg yolks. Pour cream-egg mixture slowly through a sieve into a separate bowl. Let settle until froth is reduced, about 20 minutes.

Transfer the cream-egg mixture into 4 Mason jars. Flash the tops of the cream with a kitchen torch to remove any bubbles. Place lids on jars and finger tighten. Immerse jars in a water bath with a sous vide cooker set to 176 degrees F (80 degrees C); cook for 1 hour.

Remove jars and let cool until safe to handle, at least 15 minutes. Prepare a large bowl with ice and water.

Place jars in the ice bath until completely cool, at least 20 minutes. Remove lids and sprinkle 1 tablespoon sugar over the surface of each creme brulee. Torch the tops slowly using low gas at a moderate distance from the jars until sugar caramelizes, a few seconds each. Let stand until surfaces harden, about 5 minutes.

Place an oven rack slightly lower than center in oven and preheat oven to 300 degrees F (150 degrees C).

Whisk milk, cream, 2/3 cup sugar, salt, scrapings from vanilla bean, and split vanilla bean in a saucepan over medium heat until the mixture just reaches a boil; remove from heat and set aside to cool, about 10 minutes.

Whisk egg yolks in a bowl for a few strokes; whisk in hot cream mixture about 1 tablespoon at a time at first, whisking thoroughly before adding the next amount. As the yolk mixture becomes warmer, increase the amount of cream mixture you whisk in to about 1/4 cup at a time.

Strain the cream through a fine sieve and spoon into eight 4-ounce ramekins. Discard spent vanilla pod. Set the ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.

Bake in the preheated oven until the desserts are softly set, 40 to 45 minutes. Remove the roasting pan and let the desserts cool in the water bath to room temperature. Chill in refrigerator at least 2 hours. Desserts will hold for 2 to 3 days in refrigerator before topping with sugar.

Sprinkle about 1/2 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly brown and caramelize the sugar until melted, about 1 minute. Move the torch quickly to avoid burning. Let caramelized topping cool for about 10 minutes, then serve.

Process Pretzel Crisps® into crumbs in a food processor. Transfer to a bowl and pour in melted butter; mix to combine evenly. Butter a pie dish, then press crumbs into dish to cover bottom and sides. Place in refrigerator.

In mixer, lightly whisk 8 egg yolks. Add heavy cream, sugar and vanilla bean seeds. Whisk on medium to incorporate air. Pour into chilled pie crust.

Bake at 350 degrees F for about an hour. (If top skin is browning too quickly, use a spoon to skim it off the top and continue to bake.) Pie is finished when center appears to be set, and only jiggles slightly. Remove and cool, then place in refrigerator to cool completely.

Gather all ingredients.

Whisk together milk and flour in a small saucepan until smooth.

Cook and stir over medium heat until it boils and thickens. Set aside to cool thoroughly.

Cream butter, sugar, and vanilla in a medium bowl until light and fluffy.

Add thickened, cooled milk. Beat until mixture resembles whipped cream.

Enjoy!

Whisk yogurt, honey, matcha powder, and vanilla extract together in a bowl. Stir in coconut milk gently; whisk in chia seeds.

Cover yogurt mixture with plastic wrap and refrigerate until thick, at least 4 hours or overnight.

Place mango chunks in a blender; puree until smooth.

Pour yogurt mixture into 4 serving bowls or glasses; distribute mango puree evenly on top.

Gather all ingredients.

Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries.

Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.