Pudding and pie: it's the best of both worlds. Mother Daughter Dishes takes a salty crust made of crushed pecans, spreading a layer of sweet cream cheese, vanilla pudding, and finally, whipped cream, atop it. The entire thing is chilled until set, to form thick squares of cool, sweet richness.
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This recipe came to Fruitful from Agatha Kulaga and Erin Patinkin, the duo behind Brooklyn's Ovenly, a beloved bakery located in Greenpoint. Light and slightly tangy vanilla cupcakes are topped with a pale purple buttercream, flavored with black raspberries, a berry that's darker and slightly more tart than the familiar red raspberry.
This classic vanilla cake recipe from Chef Stephen Collucci is incredibly workable, with a sturdy but yielding texture and an incredible amount of flavor.
This recipe makes rich, soft frozen custard like you'll find at Shake Shack, Kopp's, Leon's, and all sorts of custard shops around the South and Midwest.
With a wobbly center comprised of little more than egg yolks and cream, this sweet custard tart from Nose to Tail is rich and simple, dusted with nutmeg and speckled with vanilla bean.
Little more than vanilla sponge cake soaked in lemon syrup, The Complete Nose to Tail bakes it in a bowl, rind and all. The result? Soft, clinging cake with a kiss of citrus.
Though many pudding recipes do not include eggs, I like yolks in my vanilla pudding for a little extra richness and color, and for that "French vanilla" flavor.
These vanilla cookies are covered in sprinkles, just like your local Italian-American bakery used to make.
It doesn't get much simpler or more indulgent than a fresh doughnut. Being able to make your own is a must for any aspiring home pastry chef. Old School Comfort Food shares chef Alex's recipe for fluffy, sugar-encrusted doughnuts filled with tangy jam and accompanied by a creamy vanilla sauce.
An all natural pear preserve sweetened with concentrated fruit juice.
This gluten-free, sugar-free pie has all the creamy vanilla flavor of the classic version.
Let your ice cream thaw to the point of melting before serving; the gelatin will keep it from turning into soup.
My recipe calls for just a bit of honey, not for its taste, but for its browning properties. Honey lends baked goods a deeper golden color, which is really helpful for giving these cookies the hue that their official counterparts gain from dye.
This is everything vanilla ice cream should be: impossibly rich and smooth with deep notes of honey, caramel, and flowers. A good Highland Scotch (I'm partial to Glenlivet 12) brings out the best flavors of vanilla while also adding depth. There's a good amount of salt to keep you coming back for another bite. Add salt slowly and adjust it to your tastes.
For pear lovers, this jam is a must. It combines juicy, mildly floral Bartlett pears with the seeds of a vanilla bean and generous pour of brandy. Try it with a cheese plate, or use it to dress up slices of simple gingerbread or pound cake.
Don't hesitate to use real Oreos in this recipe, but if you'd like to go all the way, follow my Fauxreo recipe for a 100% homemade version. There is a gluten free variation with the Fauxreo recipe, so it may be used to make this ice cream gluten free as well.
This recipe combines rhubarb with chopped orange peels, fresh orange juice, and the seeds of a vanilla bean. The results taste a bit like rhubarb pie shot through with orange marmalade. The sweet-tart flavor of this jam would complement any dark baked goods like gingerbread or spice cake.
This recipe comes straight from one of my favorite places to eat in Chicago, Birrieria Zaragoza. All they serve is birria, a Mexican goat stew served with fresh thick tortillas, and it's impeccable, moan-worthy. But on my last pilgrimage, chef Jonathan Zaragoza offered me this dessert, the best panna cotta I've ever eaten.
These seemingly simple cookies actually have an intense, delicious vanilla flavor.
Frequently overshadowed by more colorful produce, the humble parsnip deserves more props than it often receives. The slender, goldenish root vegetable possesses the sweetness of a carrot and a slight starchiness that suggests a potato, all while packing a nice little nutritional punch. A good source of potassium, parsnips are also high in fiber, as well as vitamins C and K. They're much easier to peel than rutabagas, too. So there's that.