Type what you have

Ingredients

• ✓ vanilla extract
• snow
• sweetened condensed milk

Instructions

1. 1 Mix snow, sweetened condensed milk, and vanilla in a bowl until well combined.

By sparrow

Ingredients

• ✓ vanilla extract
• cream cheese
• brown sugar

Instructions

1. 1 Beat cream cheese in a stand mixer until whipped; add brown sugar and vanilla. Continue beating until dip is well mixed.

By BakerT

Ingredients

• ✓ vanilla extract
• cream cheese
• brown sugar
• apple

Instructions

1. 1 Gather the ingredients.
2. 2 Stir cream cheese, brown sugar, and vanilla extract together until sugar has dissolved and mixture is smooth. Serve with fresh apple slices.

By Rachel Lewis

Ingredients

• ✓ vanilla extract
• pecan
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Spread pecans onto a baking sheet; toast in the preheated oven until they start to turn golden brown and become fragrant, about 15 minutes. Watch carefully as they bake, they burn quickly. Set aside to cool to room temperature.
3. 3 Pulse brown sugar, butter, and vanilla together in a food processor several times to thoroughly combine. Butter will be slightly fluffy. Sprinkle in cooled nuts and pulse several times to combine. For more finely ground pecans, pulse several more times. Serve immediately, or pack into a jar with a lid and refrigerate.

By Carrie Mae

Ingredients

• ✓ vanilla extract
• greek yogurt
• maple syrup
• almond
• blueberry
• cacao nib

Instructions

1. 1 Line two 9-inch rimmed baking sheets with parchment paper.
2. 2 Whisk together yogurt, maple syrup, and vanilla extract. Divide mixture between the 2 baking sheets and spread out using a spatula until about 1/4-inch thick. Scatter sliced almonds, dried blueberries, and cacao nibs evenly over each baking sheet.
3. 3 Place baking sheets in the freezer for at least 3 hours, or overnight. Remove from freezer and roughly break or slice into about 2 dozen pieces.

By mumofsix

Ingredients

• ✓ vanilla extract
• egg
• white sugar
• milk
• coconut
• saltine cracker

Instructions

1. 1 Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat and whisk in egg yolk mixture until smooth; boil for 1 minute. Mix in coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer mixture until thick, about 5 minutes.
2. 2 Beat egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into coconut mixture and mix in vanilla extract. Serve warm or cold. Refrigerate leftovers.

By tignor

Ingredients

• ✓ vanilla extract
• marshmallow
• brown sugar
• butter
• corn syrup
• popcorn

Instructions

1. 1 Stir marshmallows, brown sugar, butter, corn syrup, and vanilla extract together in a large pot over medium-low heat until marshmallows melt, 5 to 7 minutes.
2. 2 Place popcorn in a large bowl; pour marshmallow mixture over popcorn and gently stir to coat.

By Ashley Bluth

Ingredients

• ✓ vanilla extract
• popcorn
• brown sugar
• sweetened condensed milk
• corn syrup
• butter

Instructions

1. 1 Pour popcorn into a large bowl.
2. 2 Combine brown sugar, condensed milk, corn syrup, butter, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until a candy thermometer reads 234 degrees F (112 degrees C), about 5 minutes. Pour over popcorn; stir to coat evenly.
3. 3 Scoop some of the popcorn mixture onto a piece of plastic wrap. Gather and twist the plastic wrap to shape into a ball. Place popcorn ball on a baking sheet lined with parchment paper; repeat with remaining mixture. Let cool until set, about 5 minutes.

By redamber

Ingredients

• ✓ vanilla extract
• popcorn
• sugar
• corn syrup
• butter
• water

Instructions

1. 1 Pop popcorn in a hot air popper according to manufacturer's instructions. Transfer to a large bowl; set aside
2. 2 Combine sugar, corn syrup, butter, and water in a heavy saucepan over medium heat; attach a candy thermometer to the saucepan and cook until mixture reaches 280 degrees F (138 degrees C), about 10 minutes. Off heat, stir in vanilla extract.
3. 3 Toss popcorn and toffee syrup together until evenly combined.

By Kaitlyn

Ingredients

• ✓ vanilla extract
• popcorn
• butter
• white sugar
• cinnamon
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Pop corn using an air popper according to the manufacturer's directions. Place into a large mixing bowl and set aside. Melt butter in a small saucepan over medium heat.
3. 3 Stir in sugar, cinnamon, salt, and vanilla; cook until thick and bubbly. Pour over popcorn; stir until evenly coated.
4. 4 Spread popcorn into a large roasting pan. Bake in the preheated oven for 10 minutes.
5. 5 Turn the oven off and allow popcorn to stay in the oven for 20 minutes. Remove from the oven and let cool completely before serving.

By MACCO

Ingredients

• ✓ vanilla extract
• oat
• peanut butter
• flax seed
• chocolate chip
• honey
• chia seed

Instructions

1. 1 Gather all ingredients.
2. 2 Combine oats, peanut butter, ground flaxseed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill the dough in the refrigerator for 30 minutes.
3. 3 Remove chilled dough from the refrigerator; roll into twenty 1-inch diameter balls.

By Kayla Janis

Ingredients

• ✓ vanilla extract
• almond butter
• honey
• rolled oat
• coconut
• chocolate chip
• cocoa nib
• sea salt

Instructions

1. 1 Mix almond butter, honey, and vanilla extract together in a bowl until smooth. Stir oats, coconut, chocolate chips, cocoa nibs, and sea salt into almond butter mixture until well combined; refrigerate for 30 minutes.
2. 2 Roll mixture into balls using your hands.

By Risa Robertson

Ingredients

• ✓ vanilla extract
• buttermilk biscuit dough
• butter-flavored cooking spray
• white sugar
• butter
• brown sugar
• pineapple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan(such as Bundt®).
2. 2 Unroll and separate biscuits; cut each portion into four or six pieces, depending on your preference. Spray cut biscuits with cooking spray to coat.
3. 3 Pour white sugar into gallon-size resealable plastic bag; add biscuits to bag, seal bag, and shake to coat.
4. 4 Melt butter in a saucepan over low heat; stir brown sugar and vanilla into the melted butter to dissolve the sugar. Pour butter mixture into the prepared tube pan. Sprinkle chopped pineapple evenly around the pan atop the butter mixture; top with sugar-coated biscuit dough.
5. 5 Bake in preheated oven until golden brown, 40 to 50 minutes; let cook in pan for 5 to 10 minutes before inverting onto a serving platter.

By sheila

Ingredients

• ✓ vanilla extract
• cooking spray
• cinnamon bun frosting
• white baking chip
• butter
• salt
• cinnamon graham cracker

Instructions

1. 1 Line a 9-inch baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with cooking spray.
2. 2 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.
3. 3 Stir in vanilla extract and salt into the frosting mixture. Fold in graham crackers. Spread mixture evenly in the prepared baking pan.
4. 4 Chill until firm, about 1 hour. Remove from pan by lifting edges of aluminum foil; cut into squares.

By Kalina Pritchett

Ingredients

• ✓ vanilla extract
• water
• banana
• honey
• egg
• whole wheat flour
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Lightly grease 2 large baking sheets.
3. 3 Combine water, mashed bananas, honey, vanilla, and egg in a large bowl.
4. 4 Stir in whole-wheat flour and baking powder.
5. 5 Beat dough with an electric mixer on medium speed until ingredients are thoroughly combined, adding more water if needed.
6. 6 Turn dough onto a floured surface and knead until no longer sticky, 5 to 8 minutes.
7. 7 Roll out dough to 1/4-inch thickness and cut into mini shapes with your favorite cookie cutter.
8. 8 Place dough shapes on prepared baking sheets.
9. 9 Bake in preheated oven until cookies are lightly browned, about 20 minutes.
10. 10 Turn off the oven and leave cookies until thoroughly dry and crisp, 30 to 40 more minutes.
11. 11 Remove baking sheets from oven and allow cookies to cool on pans for 10 minutes. Transfer cookies to wire rack to fully cool.

By TheBritishBaker

Ingredients

• ✓ vanilla extract
• white sugar
• cocoa powder
• cornstarch
• salt
• almond milk
• butter

Instructions

1. 1 Whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan off the stove. Add 1/4 cup almond milk; whisk until smooth and foamy. Continue adding almond milk, 1/4 cup at a time, whisking after each addition.
2. 2 Place the saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
3. 3 Remove from the heat and stir in butter until melted and smooth. Stir in vanilla, then pour pudding into a serving bowl. Cover and refrigerate until chilled, at least 30 minutes.

By Phaewryn

Ingredients

• ✓ vanilla extract
• puffed wheat cereal
• corn syrup
• sugar
• butter
• cocoa powder
• brown sugar

Instructions

1. 1 Grease a 9x13-inch pan. Place cereal in a large heat-proof bowl.
2. 2 Bring corn syrup, white sugar, butter, cocoa powder, and brown sugar to a boil in a heavy saucepan. Remove from the heat and stir in vanilla; pour over cereal and stir until very well combined.
3. 3 Press mixture into the prepared pan. Allow to cool completely before cutting into 24 squares, at least 1 hour or up to one day.

By The Schmidts

Ingredients

• ✓ vanilla extract
• sugar
• butter
• egg
• egg yolk
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy; beat in eggs, egg yolk, and vanilla extract. Whisk flour and baking powder together in a bowl. Stir flour mixture into butter mixture to form a fairly sticky dough.
3. 3 Divide dough in half; with wet hands, shape dough into two loaves, about 1-inch high at the center, on the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly browned, about 20 minutes; remove to cool completely on a wire rack, about 30 minutes.
5. 5 Slice loaves into 1/2-inch slices with a serrated knife. Place cookie slices back onto lined baking sheet, cut sides up.
6. 6 Increase oven temperature to 450 degrees F (230 degrees C).
7. 7 Bake in the preheated oven until golden brown, turning once, 3 to 4 minutes per side.

By debbie eckstein

Ingredients

• ✓ vanilla extract
• vegetable oil
• popcorn
• brown sugar
• corn syrup
• butter
• sweetened condensed milk

Instructions

1. 1 Pour 1 tablespoon of oil into a 4-quart saucepan; heat over high heat. Add 1/2 cup of popping corn; keep pan moving constantly until corn stops popping, about 3 to 5 minutes. Remove pan from heat and transfer popped corn into a dish; set aside and keep warm. Repeat until all corn has been popped.
2. 2 Stir sugar, condensed milk, corn syrup, and butter together in a medium saucepan over medium heat; bring to a boil and simmer until it reaches 240 degrees F (115 degrees C) on a candy thermometer. Stir in vanilla.
3. 3 Pour caramel over popped corn and stir to coat.
4. 4 Lightly grease your hands and shape popcorn mixture into 15 balls; let cool completely.

By Suzanne

Ingredients

• ✓ vanilla extract
• peanut butter
• white sugar
• brown sugar
• egg
• baking soda
• semisweet chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Beat peanut butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Stir egg, vanilla extract, and baking soda into peanut butter mixture; stir in chocolate chips.
3. 3 Drop mixture by small rounded spoonfuls onto a baking sheet about 2 inches apart.
4. 4 Bake in the preheated oven until cookies are flattened and golden, about 8 minutes.

By Tamara B

Ingredients

• ✓ vanilla extract
• half-and-half
• heavy cream
• milk
• thai tea mix
• egg
• sweetened condensed milk
• chocolate sandwich cookie

Instructions

1. 1 Heat 1 cup half-and-half, heavy cream, and milk in a saucepan over medium heat until begins to simmer, about 10 minutes; stir in tea mix and bring to a boil. Reduce heat to low; simmer 5 to 10 minutes.
2. 2 Beat egg in a bowl; whisk in about ¼ cup warm cream mixture, 1 teaspoon at a time. Whisk egg mixture back into cream mixture; cook until custard slightly thickened, about 1 minute. Strain custard through a cheesecloth-lined sieve into a bowl; discard tea leaves.
3. 3 Beat remaining 1 cup half-and-half, sweetened condensed milk, and vanilla extract into custard until well blended; cover the bowl with plastic wrap and chill in the refrigerator, 6 hours to overnight.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, mixing in ¾ crushed cookies when semi-solid. Fold in remaining ¼ cookies when ice cream reaches desired consistency. Serve immediately or transfer to an airtight container and freeze until firm.

By William Henderson

Ingredients

• ✓ vanilla extract
• milk chocolate chip
• milk
• cocoa powder
• sugar
• cinnamon
• avocado
• banana

Instructions

1. 1 Combine chocolate chips, milk, cocoa powder, sugar, cinnamon, and vanilla extract in a saucepan over low heat; stir until chocolate chips melted, sugar dissolved, and mixture is combined, about 5 minutes.
2. 2 Place avocado and banana into a blender; blend until smooth. Add chocolate mixture to the blender; blend until mixture is the consistency of pudding, about 5 minutes. Pour pudding into ice pop molds; freeze until firm, about 3 hours.

By Penny and Scott

Ingredients

• ✓ vanilla extract
• popcorn
• butter
• brown sugar
• corn syrup
• salt
• baking soda

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C). Place popcorn in a very large bowl.
2. 2 Melt butter in a medium saucepan over medium heat. Stir in brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes.
3. 3 Remove pan from heat and stir in vanilla and baking soda. Pour caramel in a thin stream over popcorn while stirring. Stir until evenly coated.
4. 4 Divide popcorn between two large shallow baking dishes. Bake in the preheated oven, stirring every 15 minutes, for 1 hour.
5. 5 Remove from oven and let cool completely before breaking into pieces. Enjoy!

By BS4U2C

Ingredients

• ✓ vanilla extract
• rolled oat
• peanut butter
• honey
• cocoa powder
• coconut
• wheat germ
• cinnamon

Instructions

1. 1 Mix oats, peanut butter, honey, cocoa powder, coconut, wheat germ, vanilla extract, and cinnamon together in a bowl. Roll oat mixture into ping pong-sized balls. Place in a container and store in refrigerator.

By Tamsz

Ingredients

• ✓ vanilla extract
• milk
• heavy cream
• white sugar
• cocoa powder
• egg yolk
• semisweet chocolate chip
• peanut butter

Instructions

1. 1 Stir milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat. Cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.
2. 2 Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.
3. 3 Pour egg yolk mixture into cocoa mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour cocoa mixture into a bowl.
4. 4 Place chocolate chips in a large microwave-safe bowl. Heat in microwave in 20-second intervals until warm, stirring until chocolate chips are melted. Stir melted chocolate and vanilla extract into cocoa mixture until just combined. Refrigerate until cold, about 2 hours.
5. 5 Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream. Using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.

By Sheryl

Ingredients

• ✓ vanilla extract
• apple
• white sugar
• brown sugar
• cinnamon
• clove
• nutmeg
• ginger

Instructions

1. 1 Place apples, in batches, into a blender; blend until no large chunks remain. Transfer to a slow cooker.
2. 2 Add white sugar, brown sugar, vanilla, cinnamon, cloves, nutmeg, and ginger to the slow cooker; stir to combine.
3. 3 Cook, uncovered, on High for 1 hour. Cover slow cooker; cook on High until smooth, 6 to 8 hours, stirring twice per hour. Uncover; cook and stir until thick and spreadable, 2 to 4 hours more.
4. 4 Meanwhile, inspect eleven 4-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple butter is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Spoon apple butter into sterilized jars, filling to within 1 inch of the top; seal and freeze.

By Shellie

Ingredients

• ✓ vanilla extract
• white sugar
• water
• lemon juice
• salt
• confectioners' sugar
• egg white
• cream cheese

Instructions

1. 1 Combine white sugar, water, lemon juice, and ⅛ teaspoon salt in a heavy-duty pot; bring to a boil, stirring often. Reduce heat to low, cover, and simmer, about 3 minutes. Uncover the pot; continue to cook, stirring often, until sugar and salt dissolve, about 3 minutes more. Cool for 5 minutes; pour syrup into a large bowl.
2. 2 Add confectioners' sugar, egg white, and remaining ⅛ teaspoon salt to syrup; beat until thick, 5 to 10 minutes. Beat in vanilla extract until well combined, about 1 minute. Add cream cheese; beat until smooth.

By mjsmitsz

Ingredients

• ✓ vanilla extract
• cocoa powder
• coconut oil
• sugar
• egg
• salt
• coconut flour
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from the heat and let cool, about 5 minutes.
3. 3 Beat sugar, eggs, salt, and vanilla in a bowl with an electric mixer. Stir in cooled cocoa mixture, then whisk in coconut flour until no lumps remain. Pour batter into the prepared baking dish and sprinkle chocolate chips over top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By walbome

Ingredients

• ✓ vanilla extract
• butter
• walnut
• confectioners' sugar
• salt
• all-purpose flour
• all-purpose flour
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange a rack in the center position of the oven. Line a rimmed baking sheet with a silicone mat.
2. 2 Place butter, walnuts, 1/3 cup packed powdered sugar, vanilla, and salt in a large bowl. Top with 2 cups plus 2 tablespoons flour. Mix with clean hands until dough starts to clump up. Keep mixing by hand until all flour and clumps of butter are evenly mixed into dough.
3. 3 Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place about 2 inches apart on the prepared baking sheet.
4. 4 Bake in the preheated oven until lightly golden, 15 to 25 minutes depending on the size of cookies.
5. 5 Let cool for exactly 5 minutes, then roll warm cookies in 1 cup confectioners' sugar in a medium bowl. Let cookies cool completely, then toss them again in confectioners' sugar.

By John Mitzewich

Ingredients

• ✓ vanilla extract
• cooking spray
• water
• gelatin
• water
• white sugar
• salt
• coconut

Instructions

1. 1 Spray an 8-inch square baking pan with cooking spray.
2. 2 Mix cold water and gelatin together in a bowl until gelatin is dissolved.
3. 3 Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes.
4. 4 Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight.
5. 5 Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.

By jowolf2