Type what you have

Ingredients

• ✓ vanilla bean
• cooking spray
• olive oil
• sweet potato
• red delicious apple
• brown sugar
• cinnamon
• salt
• nutmeg
• ginger

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; spray with nonstick spray.
2. 2 Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
3. 3 Combine vanilla bean, scraped seeds, and olive oil in a small saucepan over very low heat. Warm the oil until fragrant, about 5 minutes. Remove from heat and let cool, about 5 minutes.
4. 4 Cut sweet potato and apple into noodles using a spiralizer. Place in a large bowl.
5. 5 Whisk 2 tablespoons olive oil, brown sugar, cinnamon, salt, nutmeg, and ginger together in a small bowl. Drizzle over sweet potato and apple; toss well to coat.
6. 6 Spread sweet potato and apple in an even layer on the prepared baking sheet.
7. 7 Bake in the preheated oven, turning once, until golden, about 10 minutes. Increase oven temperature to 425 degrees F (218 degrees C). Roast until ends of sweet potato start to brown and toast, 5 to 10 minutes more.

By Arizona Desert Flower

Ingredients

• ✓ vanilla bean
• vodka

Instructions

1. 1 Place vanilla beans in a glass bottle or jar with a lid; add vodka, making sure beans are submerged. Cover.
2. 2 Store in a cool, dark place for about 3 weeks, shaking occasionally.

By GINGER P

Ingredients

• ✓ vanilla bean
• vodka

Instructions

1. 1 Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.

By RE_BEKAH

Ingredients

• ✓ vanilla bean
• heavy cream
• sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of the knife. Transfer seeds to a large bowl; discard pod.
3. 3 Pour cream over vanilla seeds; add sugar and vanilla extract.
4. 4 Whip cream with an electric mixer until soft peaks form, 3 to 5 minutes; cover with plastic wrap and chill until ready to serve.

By MonicaA

Ingredients

• ✓ vanilla bean
• half-and-half
• sugar
• graham cracker

Instructions

1. 1 Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's directions until semi-frozen; sprinkle in graham crackers. Continue freezing until reaches desired consistency. Transfer to an airtight container and freeze until firm.

By MPS6294

Ingredients

• ✓ vanilla bean
• apple
• lemon juice
• water
• honey
• maple syrup
• cornstarch
• cinnamon
• salt
• nutmeg

Instructions

1. 1 Mix apple slices with lemon juice in a large bowl to coat apple slices in juice.
2. 2 Stir water, honey, and maple syrup together in a large pot over medium heat until the honey and syrup are melted into the water; add vanilla bean contents and stir. Mix cornstarch, cinnamon, salt, and nutmeg together in a small bowl; stir into the water to dissolve. Bring the mixture to a boil and cook, stirring constantly, for 2 minutes.
3. 3 Carefully pour apple slices into the water. Bring water again to a boil, reduce heat to medium-low, cover pot with a lid, and cook at a simmer until apples are tender, 6 to 8 minutes.
4. 4 Remove pot from heat and remove lid to allow apples to cool to room temperature, at least 30 minutes.

By Tanya D

Ingredients

• ✓ vanilla bean
• peach
• apple
• orange juice
• white sugar
• honey

Instructions

1. 1 Combine peaches, apple, and orange juice in a large, heavy pot; bring to a boil. Reduce heat to low; cover and simmer until peaches are tender, 10 to 15 minutes. Cool slightly, about 10 minutes.
2. 2 Meanwhile, inspect 8 to 10 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until peach mixture is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pureé peach mixture, working in batches, in a blender or food processor until smooth and yields about 14 cups. Return peach purée to the same large pot.
4. 4 Stir sugar, honey, and vanilla bean seeds into peach pureé; bring to a boil, stirring until sugar dissolves. Reduce heat to low, and simmer, stirring frequently, until mixture is thick and starts to mound, 60 to 70 minutes.
5. 5 Pack peach-honey butter into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Darla Elizabeth

Ingredients

• ✓ vanilla bean
• heavy cream
• milk
• white sugar
• egg yolk
• vanilla extract

Instructions

1. 1 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.
2. 2 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.
3. 3 Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.

By Melissa

Ingredients

• ✓ vanilla bean
• milk
• brown sugar
• egg yolk
• honey
• salt
• heavy cream

Instructions

1. 1 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.
2. 2 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.
3. 3 Pour custard into an ice cream maker and freeze according to the manufacturer's instructions.

By M McCarthy

Ingredients

• ✓ vanilla bean
• water
• instant coffee crystals
• brown sugar
• brown sugar
• grain alcohol
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and instant coffee in a medium pot; bring to a boil.
3. 3 Stir both brown sugars into coffee and reduce the heat to low. Simmer, stirring every 15 minutes, until slightly thickened, about 3 hours. Remove from the heat and cool completely.
4. 4 Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean. Cover with a tight-fitting lid.
5. 5 Let sit in a cool, dark place, shaking occasionally, for 4 weeks. Divide into bottles, leaving a piece of vanilla bean in each.

By littleimages

Ingredients

• ✓ vanilla bean
• heavy cream
• sugar
• gelatin
• water
• buttermilk
• blueberry
• orange juice
• white sugar

Instructions

1. 1 Place sixteen 4-ounce ramekins on a rimmed baking sheet.
2. 2 For the custard: Split vanilla beans lengthwise with the tip of a sharp knife. Scrape seeds from each pod using the flat side of your knife.
3. 3 Fill a large saucepan halfway with water and bring to a simmer over medium heat.
4. 4 Combine vanilla pods, scraped beans, heavy cream, and sugar in a large bowl that fits snugly over the pot without touching water. Whisk thoroughly to mix. Place bowl over simmering water. Whisk until sugar dissolves, about 5 minutes.
5. 5 Remove the bowl from the heat and strain cream mixture through a fine-mesh strainer. Discard the water in the pot.
6. 6 Sprinkle gelatin over 1/2 cup water in a small bowl and stir until granules separate. Pour gelatin into cream mixture and whisk to combine. Let sit until slightly cool, about 20 minutes.
7. 7 Whisk buttermilk into cream mixture. Pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
8. 8 For the blueberry topping: Place blueberries in a large saucepan over medium heat. Cook until they start releasing their juices, about 5 minutes. Stir in orange juice and sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
9. 9 Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.

By TheDoorMatt

Ingredients

• ✓ vanilla bean
• vanilla sandwich cookie
• butter
• cream cheese
• white sugar
• egg
• sour cream
• heavy cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Lightly butter a 10-inch springform pan.
2. 2 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.
3. 3 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.
4. 4 Pour cream cheese mixture into crust, leaving about 2 inches of space from the top of pan for cake to expand as it bakes.
5. 5 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.
6. 6 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.

By AIMEEBOZ

Ingredients

• ✓ vanilla bean
• butter-flavored cooking spray
• milk
• heavy cream
• egg
• white sugar
• vanilla extract
• chocolate croissant
• chocolate chip
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray muffin cups or brownie pan with cooking spray.
2. 2 Mix milk, cream, eggs, sugar, and vanilla extract together in a bowl. Scrape the insides from each vanilla bean half into the milk mixture. Stir milk mixture until smooth and light yellow in color. Carefully stir croissant pieces into milk mixture until all the pieces are wet; let soak for at least 10 minutes.
3. 3 Fold chocolate chips into croissant mixture. Spoon croissant mixture into the prepared muffin cups or pan.
4. 4 Bake in the preheated oven until bubbling and golden brown, 35 to 45 minutes. Cool pudding for 30 minutes to 1 hour; transfer to a plate and dust with confectioners' sugar.

By MichelleD

Ingredients

• ✓ vanilla bean
• pear
• white wine
• water
• sugar
• star anise
• cinnamon stick
• lemon
• orange
• walnut oil
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Trim flat the bottoms of pears, and stand them upright in the bottom of a large stock pot. Pour the wine and water into the pot, and turn the flame to high heat. Sprinkle with sugar, and add vanilla bean, star anise, cinnamon stick, and lemon and orange peels. Bring to a boil; reduce heat to medium low, and simmer 20 to 25 minutes. Remove pot from stove, and let cool completely. Reserve 1/4 cup poaching liquid. Transfer pears to a bowl, cover, and refrigerate.
2. 2 Place 2 poached pears in a blender or food processor, and puree. Remove to a large bowl. Whisk in walnut oil, red wine vinegar, and reserved poaching liquid. Season with salt and pepper to taste. Cover, and refrigerate.
3. 3 Place pears in individual bowls, and top with sauce.

By PS2XWIZ

Ingredients

• ✓ vanilla bean
• water
• arborio rice
• skim milk
• salt
• white sugar
• pumpkin puree
• cinnamon
• ginger
• nutmeg
• raisin
• cinnamon

Instructions

1. 1 Bring the water to a boil in a saucepan over high heat and add the rice. Reduce heat to medium-low and simmer, uncovered, for 7 minutes; drain well.
2. 2 Using the same saucepan, bring the milk to a boil over medium-high heat. Stir in the rice, vanilla bean, and salt. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is very soft and absorbs most of the milk, 15 to 18 minutes. Remove the pan from the heat, discard the vanilla bean, and stir in the sugar.
3. 3 Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
4. 4 Pour half of the rice pudding mixture into a large bowl. Add the pumpkin puree, ground cinnamon, ground ginger, and ground nutmeg. Spoon the pumpkin rice pudding into the prepared baking dish. Mix the raisins into the remaining rice pudding mixture, and spoon it over the pumpkin rice pudding.
5. 5 Bake, uncovered until firm, about 30 minutes. Serve warm, sprinkled with cinnamon if desired.

By Robyn C

Ingredients

• ✓ vanilla bean
• all-purpose flour
• kosher salt
• butter
• water
• apple cider vinegar
• ice cube
• aluminum foil
• butter
• apple
• brown sugar
• egg

Instructions

1. 1 In a mixer fitted with the paddle attachment, combine flour and salt. Add the cold butter to the flour mixture. On low speed, combine until the mixture looks like coarse sand. Make sure there are no pieces of butter larger than the size of a pea, and do not over-blend.
2. 2 In a small bowl, combine cold water, vinegar and ice. One tablespoon at a time, add the ice water mixture to the flour and butter, mixing between additions. Add the water until the dough comes together into a ball. The dough should be smooth, not sticky or crumbly. Shape into a disk. Wrap the disk in plastic wrap and keep in the fridge for at least 30 minutes or up to three days.
3. 3 Preheat oven to 425 degrees F. In a small skillet over a low heat, add the butter slowly and melt until it is lightly brown and nutty. Take off the heat and add the scraped vanilla to the browned butter.
4. 4 On a lightly floured surface, roll the dough into a 12x12-inch square. Place the crust on a rimmed baking sheet lined with Reynolds Wrap® Aluminum Foil.
5. 5 Arrange the apple slices onto the prepared crust in rows, fanning slightly as you go. Make sure to leave a 1-inch border around the edges. Brush with the vanilla-infused browned butter. Sprinkle with the brown sugar. Fold up the edges of the tart over the sides of the apples, pressing down. Brush the sides of the tart with the egg wash. Refrigerate the tart for 30 minutes.
6. 6 Bake in the preheated oven for 15 minutes at 425 degrees F. Rotate, decrease the oven temperature to 375 degrees F and bake for another 30 minutes or until the pastry is golden brown around the edges. Slice into 4 generous slices and serve.

By Reynolds KitchensR

Ingredients

• ✓ vanilla bean
• ramekin
• heavy cream
• milk
• cinnamon stick
• cardamom pod
• orange zest
• gingerroot
• sugar
• water
• egg yolk
• kosher salt
• whipped cream
• pistachio
• aluminum foil

Instructions

1. 1 Preheat oven to 300 degrees F. Place the ramekins in a deep oven-safe pan or dish. Set aside.
2. 2 In a small saucepan, heat the heavy cream, whole milk, vanilla bean and scrapings, cinnamon stick, cardamom pods, orange zest and ginger over medium heat. Cook until it comes to a simmer. Turn off heat and let it steep for 10 minutes.
3. 3 While the heavy cream is steeping, place the sugar and water in a medium saucepan with tall sides. Before turning on the heat, gently mix until the sugar turns the consistency of wet sand. Then cook the mixture, stirring occasionally, over medium-high heat until the sugar starts to melt and turns deep amber. Turn off the heat and slowly whisk in the warm heavy cream mixture.
4. 4 In a large bowl, whisk together egg yolks and salt. Slowly stir in the warm caramel mixture. Strain this custard through a fine sieve and discard spices.
5. 5 Pour the custard into the ramekins and fill the baking pan with boiling water to halfway up the sides of the ramekins. Be careful not to let the water enter inside the ramekin. Cover the baking pan with Reynolds Wrap® Aluminum Foil and place inside the oven.
6. 6 Bake for 60-75 minutes until the center of the custard is set but still jiggles slightly. Remove from oven and let the ramekins sit in the pan until cool enough to handle. Dry the bottoms of the ramekins and refrigerate for at least 4 hours. Serve with whipped cream and chopped pistachios.

By Reynolds KitchensR

Ingredients

• ✓ vanilla bean
• graham cracker crumb
• butter
• white sugar
• cream cheese
• sour cream
• sugar
• cornstarch
• butter
• vanilla extract
• heavy cream
• confectioners sugar
• white baking chocolate
• cream cheese
• heavy cream
• confectioners' sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean, placing seeds in a separate bowl.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs, melted butter, and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
4. 4 Combine 2 packages cream cheese, sour cream, 1 cup white sugar, and cornstarch in a large bowl; mix until sugar is dissolved.
5. 5 Add seeds from 1 vanilla bean, softened butter, and vanilla extract; blend until smooth. Pour over graham cracker crust.
6. 6 Bake in the preheated oven until top is a light tan color, 30 to 35 minutes; set aside to cool.
7. 7 Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar, 1 tablespoon at a time, beating until cream is stiff. Place in the refrigerator.
8. 8 Melt white chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool, about 5 minutes.
9. 9 Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled crust. Chill for 1 to 2 hours.
10. 10 Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form.
11. 11 Spread over cheesecake. Cover and refrigerate until firm, at least 6 hours to overnight.

By littlebit86

Ingredients

• ✓ vanilla bean
• coconut
• lemon juice
• vanilla extract
• confectioners sugar
• heavy cream
• butter
• egg yolk
• egg
• milk
• cornstarch
• coconut
• sugar
• coconut milk
• rum
• coconut water
• butter flavored shortening
• butter
• salt
• all-purpose flour

Instructions

1. 1 To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes.
2. 2 Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes.
3. 3 Preheat an oven to 350 degrees F (175 degrees C).
4. 4 Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside.
5. 5 Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat.
6. 6 Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan.
7. 7 Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour.
8. 8 Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut.

By Sobie

Ingredients

• ✓ vanilla bean
• banana caramel sauce
• powdered sugar
• butter
• banana
• dark rum
• vanilla bean paste
• banana
• salt
• cinnamon
• butter
• heavy cream
• brown sugar
• egg
• vanilla extract
• buttermilk
• plain whole greek yogurt
• canola oil
• banana
• granulated sugar
• salt
• baking soda
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 3 (8-inch) round cake pans with cooking spray, and line bottoms with parchment.
2. 2 Whisk together flour, baking soda, and salt in a large bowl. Whisk together sugar, 2 cups mashed banana, oil, yogurt, buttermilk, vanilla, and eggs in a second bowl until well blended; add to flour mixture and stir just until combined. Divide batter evenly between prepared pans.
3. 3 Bake in the preheated oven until a toothpick is inserted and comes out clean, 25 to 30 minutes. Cool in pans on a wire rack for 10 minutes. Remove cakes from pans to a wire rack cool completely, about 1 to1 1/2 hours.
4. 4 Meanwhile for the caramel sauce, combine sugar, cream, butter, cinnamon and salt in a small saucepan. Cook over medium heat, whisking constantly, until butter is melted and sugar is dissolved, about 2 minutes. Whisk in 1 1/2 mashed banana, vanilla bean paste, and 3 tablespoons of the rum and remove from heat.
5. 5 Place sliced bananas in a small bowl and drizzle with 4 tablespoons of the caramel sauce and remaining 1 tablespoon rum; toss gently to coat. Cool remaining caramel sauce to room temperature, about 20 minutes.
6. 6 For the caramel frosting, beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light in color, about 3 minutes. Gradually add powdered sugar, and beat on medium speed for about 3 minutes until light and fluffy. Add 1 cup of the salted banana caramel sauce, and beat on low speed until combined, about 1 minute. Transfer 1 cup frosting to a piping bag fitted with a #12 tip.
7. 7 To assemble the cake, place 1 cake layer on a serving plate; spread with 2/3 cup Caramel Frosting. Using the piping bag to pipe a ring of Caramel Frosting around outer edge of cake layer on top of frosting.
8. 8 Spoon half of sliced banana mixture inside frosting ring and spread evenly. Top with second cake layer.
9. 9 Spread another 2/3 cup caramel frosting over second layer. Repeat with piping bag to pipe a ring of caramel frosting around outer edge of cake layer on top of frosting.
10. 10 Spoon remaining sliced banana mixture inside frosting ring and spread evenly. Top with remaining cake layer.
11. 11 Spread remaining frosting on top and sides of cake and smooth.
12. 12 Use piping bag to decorate as desired.
13. 13 Slice and serve with remaining 3/4 cup caramel sauce. Recipe developed by Laura Kanya

By Andrea Lobas

Ingredients

• ✓ vanilla bean
• vodka

Instructions

1. 1 Cut each vanilla bean lengthwise with a sharp knife or scissors, leaving 1 inch uncut at each end of the bean. Place split beans into the bottom of a glass jar or bottle. Pour vodka over the beans to cover completely. Screw or fasten the lid on the jar and shake. Store, shaking the jar occasionally, in a cool, dark place for at least 2 months.

By lwilliams001

Ingredients

• ✓ vanilla bean
• white sugar

Instructions

1. 1 Pour the sugar into an airtight container. If the vanilla bean is whole, slice it halfway through the long way, open up the bean, and use a spoon or kitchen knife to scrape out the black gooey specks. Stir the specks into the sugar, and bury the bean pod in the sugar. Cover the jar and let stand for at least 1 week.

By Heide F

Ingredients

• ✓ vanilla bean
• vodka
• water

Instructions

1. 1 Split vanilla beans with a very sharp knife.
2. 2 Pour vodka into a mason jar and add vanilla beans. Place a lid loosely on the jar.
3. 3 Place a trivet in a multi-functional pressure cooker (such as Instant Pot) and set the mason jar on top of the trivet. Pour water into the pot.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Transfer mixture, including vanilla beans, into a glass bottle, and seal tightly.

By thedailygourmet

Ingredients

• ✓ vanilla bean
• vodka

Instructions

1. 1 Fill a large pot with water and place a sous vide circulator into the water. Set temperature to 140 degrees F (60 degrees C) according to manufacturer's directions.
2. 2 Place vodka and vanilla beans into a sterilized pint-size Mason jar and secure with lid until finger-tight. Lower into the water, ensuring jar is completely covered, and process for at least 8 hours.
3. 3 Remove jar. Cool and store in a dark cupboard, gently shaking occasionally. The extract is ready to use immediately, but the longer it sits, the better it will become.

By France Cevallos

Ingredients

• ✓ vanilla bean
• white sugar
• water

Instructions

1. 1 Microwave vanilla bean and 2 teaspoons water in a small microwave-safe bowl until softened, about 30 seconds.
2. 2 Bring sugar and remaining water to a boil in a saucepan. Split vanilla bean lengthwise on a work surface; scrape out seeds with the back of a knife. Add seeds and pod to saucepan; boil until syrup is thickened slightly, about 2 minutes. Remove from heat and cool to room temperature.

By skater girl

Ingredients

• ✓ vanilla bean
• butter
• sugar
• all-purpose flour
• almond flour
• hazelnut spread

Instructions

1. 1 Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
2. 2 In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
3. 3 Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
4. 4 Repeat with remaining dough to make 16 cookies.
5. 5 Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
6. 6 Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

By Nutella hazelnut spread

Ingredients

• ✓ vanilla bean
• butter
• brown sugar
• egg white
• vanilla extract
• salt
• all-purpose flour

Instructions

1. 1 Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
2. 2 Preheat a waffle cone maker according to manufacturer's instructions.
3. 3 Pour batter into the preheated waffle maker and cook according to instructions.
4. 4 Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.

By Sasha Harlow

Ingredients

• ✓ vanilla bean
• almond
• date
• sea salt
• water

Instructions

1. 1 Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight.
2. 2 Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired.
3. 3 Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute.
4. 4 Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.

By foodelicious

Ingredients

• ✓ vanilla bean
• brown sugar
• espresso
• dark rum

Instructions

1. 1 Stir brown sugar into espresso in a bowl or container with a spout until dissolved; stir in rum. Pour mixture into a clean, dark bottle; add vanilla bean. Seal bottle tightly with a lid and let sit for 1 month before drinking.

By AllieGeekPi

Ingredients

• ✓ vanilla bean
• half-and-half
• white sugar
• egg yolk
• butter

Instructions

1. 1 In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
2. 2 In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
3. 3 When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

By MESHEL