Type what you have

Ingredients

• ✓ vanilla bean paste
• almond meal
• pecan
• baking powder
• heavy cream
• egg
• ghee

Instructions

1. 1 Mix almond meal, pecans, and baking powder together in a large bowl. Whisk heavy cream, eggs, ghee, and vanilla paste together in a separate bowl.
2. 2 Heat a waffle iron to medium-high according to manufacturer's instructions.
3. 3 Mix almond meal mixture and cream mixture together. Let batter rest until thickened, about 5 minutes.
4. 4 Stir batter and cook in the preheated iron according to manufacturer's instructions.

By Buckwheat Queen

Ingredients

• ✓ vanilla bean paste
• water
• peach
• rice
• peach preserves
• salt
• coconut oil
• pecan
• sugar
• cinnamon
• heavy cream

Instructions

1. 1 Combine water, peaches, rice, peach preserves, vanilla bean paste, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes, then release remaining pressure using the quick-release method.
3. 3 Melt coconut oil in a skillet over medium heat. Add pecans, sugar, and cinnamon. Cook and stir until pecans are toasted, 2 to 3 minutes.
4. 4 Stir pecan mixture into the rice. Divide mixture into 4 serving bowls and top each bowl with 1 tablespoon cream. Serve immediately.

By thedailygourmet

Ingredients

• ✓ vanilla bean paste
• all-purpose flour
• salt
• water
• vanilla extract
• butter
• peach
• salt
• white sugar
• cornstarch

Instructions

1. 1 To make the dough: Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
2. 2 To make the filling: Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
4. 4 Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out 8 circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheets. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
5. 5 Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
6. 6 Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.

By HewnBread

Ingredients

• ✓ vanilla bean paste
• butter
• butter
• almond paste
• sugar
• egg
• cake flour
• kosher salt
• apple
• butter
• sugar
• powdered sugar
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
2. 2 Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
3. 3 Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
4. 4 Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

By Pam Lolley

Ingredients

• ✓ vanilla bean paste
• heavy cream
• lemon juice
• white sugar

Instructions

1. 1 Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Whip at medium-high speed until it begins to thicken. Add vanilla bean paste once it starts to thicken. Mix in lemon juice. Pour in sugar and continue mixing until stiff peaks form.

By fleur

Ingredients

• ✓ vanilla bean paste
• egg yolk
• sugar
• heavy cream
• sugar

Instructions

1. 1 Add egg yolks to a bowl and beat with an electric mixer on high speed until eggs are thick and light yellow, about 5 minutes. Gradually beat in 1/4 cup sugar and vanilla bean paste.
2. 2 Pour cream in the top of a double boiler over simmering water and simmer until just hot to the touch, about 3 minutes. Pour half of the warmed cream into the egg mixture, a little at a time, whisking constantly so eggs do not curdle.
3. 3 Pour egg yolk-cream mixture into the remaining cream in the double boiler.
4. 4 Cook over medium heat, stirring continuously, until mixture thickens, 8 to 10 minutes. Do not let mixture boil.
5. 5 Pour custard into 4 small ramekins and refrigerate for a minimum of 2 hours, up to 24 hours.
6. 6 Sprinkle each crème brûlée with some of the remaining tablespoon of superfine sugar.
7. 7 Use a blowtorch to melt the sugar on top of the crème brûlée. It will crystallize as it hardens. Alternatively you can use the oven broiler, but be careful to not burn the sugar.
8. 8 Lightly tap the crystallized sugar with the back of a spoon to break it before eating.

By thedailygourmet

Ingredients

• ✓ vanilla bean paste
• water
• white sugar
• cocoa powder
• cocoa powder

Instructions

1. 1 Combine water and sugar in a medium saucepan over medium heat. Bring to a simmer and cook until sugar is dissolved, about 3 minutes. Stir in both cocoa powders and vanilla bean paste until combined.
2. 2 Remove saucepan from the heat and allow to cool. Transfer syrup to a lidded jar.

By thedailygourmet

Ingredients

• ✓ vanilla bean paste
• strawberry
• sugar
• lemon juice
• pectin

Instructions

1. 1 Wash, hull, and coarsely chop strawberries; transfer to a bowl. Mash with a potato masher until mostly smooth, 1 to 2 minutes.
2. 2 Stir sugar, lemon juice, and vanilla bean paste into strawberries; set aside until berries release some of their juice, about 30 minutes. Stir in pectin, 1 tablespoon at a time, stirring after each addition until well combined. Set aside to activate pectin, 5 minutes.
3. 3 Spoon jam into sterilized, wide-mouth, half-pint jars, leaving ½-inch headspace. Wipe the rims with a moist paper towel to remove any residue; loosely cover with clean lids. Freeze completely, about 5 hours. Tighten lids.
4. 4 Store in the freezer for up to 1 year or in the refrigerator up to 1 month.

By foodinjars (Marisa McClellan)

Ingredients

• ✓ vanilla bean paste
• all-purpose flour
• sugar
• milk
• semisweet chocolate chip
• butter
• egg
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
2. 2 Combine flour, sugar, milk, chocolate chips, butter, egg, baking powder, vanilla bean paste, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a cooling rack.

By thedailygourmet

Ingredients

• ✓ vanilla bean paste
• butter
• all-purpose flour
• salt
• baking soda
• brown sugar
• white sugar
• egg
• semisweet chocolate chip
• pecan

Instructions

1. 1 Melt butter in a stainless steel saucepan (this is important so you can tell when the butter has browned) over medium heat. Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove the pan from heat and carefully pour browned butter into a large mixing bowl.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
3. 3 Place the flour, salt, and baking soda in a bowl; whisk together.
4. 4 Add brown and white sugar to the browned butter and beat until smooth. Add eggs, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add the flour mixture in three batches to the butter-sugar mixture, mixing well after each addition. Stir in chocolate chips and pecans.
5. 5 Portion out dough using a 1 1/2 tablespoons scoop. Leave 2 inches between each piece of dough.
6. 6 Bake in the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheet before removing to a wire rack to cool completely.

By thedailygourmet

Ingredients

• ✓ vanilla bean paste
• butter
• all-purpose flour
• oat
• salt
• baking soda
• brown sugar
• white sugar
• egg
• semisweet chocolate chip

Instructions

1. 1 Melt butter over medium heat in a stainless steel saucepan (this is important so you can tell when the butter has browned.) Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove pan from heat and carefully pour browned butter into a large mixing bowl.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Whisk flour, oats, salt, and baking soda together in a bowl until well combined; set aside.
4. 4 Add both sugars to the bowl with the browned butter and beat with an electric mixer until smooth. Add eggs, 1 at a time, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add flour mixture in 3 batches, mixing well after each addition. Stir in chocolate chips.
5. 5 Using a 1 1/2 tablespoon spring-hinged scoop, scoop out dough and place 2 inches apart on the prepared baking sheet.
6. 6 Bake in the preheated oven until lightly browned, about 13 minutes. Transfer cookies to wire racks and allow to cool.

By thedailygourmet

Ingredients

• ✓ vanilla bean paste
• all-purpose flour
• white sugar
• salt
• butter
• pecan
• confectioners' sugar
• cream cheese
• whipped topping
• cherry pie filling

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour, sugar, and salt together in a medium bowl. Cut in butter with a pastry blender, a fork, or your fingers until crumbly; stir in pecans. Press crust mixture evenly into an ungreased 9x13-inch baking pan.
3. 3 Bake crust in the preheated oven until golden, about 20 minutes. Let cool.
4. 4 Meanwhile, beat confectioner's sugar and cream cheese together in a large bowl until combined. Fold in thawed whipped topping; stir in vanilla bean paste.
5. 5 Spread cream cheese filling over cooled crust; top with cherry pie filling. Refrigerate until ready to serve.

By thedailygourmet

Ingredients

• ✓ vanilla bean paste
• cooking spray
• almond flour
• cinnamon
• baking soda
• egg
• water
• almond extract
• agave syrup
• banana

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray loaf pan with cooking spray.
2. 2 Mix together almond flour, ground cinnamon, and baking soda in a bowl.
3. 3 Beat two eggs in a bowl. Mix in water, almond extract, agave syrup, mashed bananas, and vanilla bean paste. Add banana mixture to almond flour mixture; mix until no dry areas are visible. Pour batter into the prepared loaf pan.
4. 4 Bake banana bread in the preheated oven until brown and crisp around the edges, about 45 minutes.

By MelissaMC

Ingredients

• ✓ vanilla bean paste
• raspberry
• white sugar
• lemon juice
• heavy cream
• milk

Instructions

1. 1 Combine raspberries, ½ cup sugar, and lemon juice in a large saucepan over low heat; cook and stir until sugar dissolves, about 5 minutes.
2. 2 Press raspberry mixture through a strainer into a bowl; discard seeds. Refrigerate raspberry purée.
3. 3 Combine remaining ¾ cup sugar, heavy cream, and milk in a medium saucepan over low heat; cook and stir until sugar dissolves, about 5 minutes. Stir in vanilla bean paste until incorporated. Pour into a bowl; cover the bowl with plastic wrap. Refrigerate until cool, about 1 hour.
4. 4 Pour cream mixture into an ice cream maker and freeze to soft-serve consistency according to manufacturer's instructions, 15 to 20 minutes. Pour into a freezer-safe container; swirl in raspberry mixture. Freeze until firm, 8 hours to overnight.

By SHORECOOK

Ingredients

• ✓ vanilla bean paste
• white sugar
• butter
• egg
• almond extract
• cake flour
• baking soda
• salt
• amaretto liqueur
• sour cream
• almond
• bourbon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup tube pan (such as Bundt®).
2. 2 Beat sugar and butter together in a large bowl using an electric mixer on high speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla bean paste and almond extract and mix in.
3. 3 Whisk the sifted cake flour, baking soda, and salt together in a bowl. Add flour mixture to the bowl with the butter mixture in 3 additions, alternating with amaretto and sour cream.
4. 4 Sprinkle sliced almonds into the bottom of the prepared tube pan. Pour batter on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 1/2 hours. Cool cake in pan for 15 minutes; turn it out onto a wire rack to cool another 15 minutes.
6. 6 Use a toothpick or the tines of a fork to poke holes around the top of the cake and spoon bourbon over the cake. Cool another 15 minutes and transfer cake to a serving plate.

By Sandra Garth

Ingredients

• ✓ vanilla bean paste
• mascarpone cheese
• half and half
• espresso
• coffee-flavored liqueur
• white sugar
• cocoa powder

Instructions

1. 1 Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
2. 2 Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
3. 3 Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
4. 4 Run molds under warm water to release and pull out ice pops.

By Lourdes Valdes

Ingredients

• ✓ vanilla bean paste
• butter
• brown sugar
• white sugar
• egg
• egg yolk
• all-purpose flour
• cornstarch
• baking soda
• salt
• milk chocolate
• chocolate chip
• candy sprinkle

Instructions

1. 1 Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until fluffy. Add egg, egg yolk, and vanilla paste; beat until well incorporated.
2. 2 Add flour, cornstarch, baking soda, and salt and mix until a dough has formed. Stir in mini M&Ms, chocolate chips, and sprinkles. Cover dough and refrigerate for 6 hours or overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
4. 4 Drop cookie dough by rounded tablespoon onto the baking sheet using a cookie scoop. If desired press in extra sprinkles and/or mini M&Ms on top of the cookie dough.
5. 5 Bake in the preheated oven until cookies are starting to brown at the edges, 12 to 14 minutes. Transfer to a wire rack and allow to cool.

By My Hot Southern Mess

Ingredients

• ✓ vanilla bean paste
• rolled oat
• almond milk
• egg white
• agave nectar
• coconut oil
• brown sugar
• cinnamon
• baking powder
• nutmeg
• salt
• cardamom
• blackberry
• blueberry

Instructions

1. 1 Combine oats and almond milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed, 8 to 12 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup nonstick muffin tin with paper liners.
3. 3 Stir egg whites, agave syrup, coconut oil, brown sugar, vanilla paste, cinnamon, baking powder, nutmeg, salt, and cardamom into the oat-milk mixture. Fold in blackberries. Divide batter among the muffin cups, about 1/4 cup each. Top each muffin with 1 tablespoon blueberries.
4. 4 Bake muffins in the preheated oven until tops spring black when touched, 30 to 35 minutes. Let cool in tin for 10 minutes. Serve warm or wrap airtight and refrigerate for up to 2 days. Can be frozen for up to 3 months.

By michele pruett

Ingredients

• ✓ vanilla bean paste
• ✓ vanilla bean paste
• vegan chocolate cookie
• soy milk
• powdered sugar
• vegan butter
• vegetable shortening
• vegetable oil
• white vinegar
• soy milk
• salt
• baking soda
• baking powder
• cornstarch
• all-purpose flour
• powdered sugar
• vegan butter

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and line two 6-inch cake tins with parchment paper.
2. 2 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.
3. 3 Sift flour, cornstarch, baking powder, baking soda, and salt together in another bowl; mix well.
4. 4 Pour 2 1/2 cups soy milk into another bowl and add vinegar; stir until it thickens. Add vegetable oil and stir to combine.
5. 5 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.
6. 6 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 80 to 90 minutes.
7. 7 Remove from the oven and let cakes cool completely, about 30 minutes.
8. 8 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.
9. 9 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.

By Sara Kidd

Ingredients

• ✓ vanilla bean paste
• all-purpose flour
• baking powder
• white sugar
• cream cheese
• plain yogurt
• egg
• chocolate-hazelnut spread

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Whisk together flour and baking powder in a bowl. Cream together sugar and cream cheese with an electric mixer until fluffy. Stir in yogurt. Add eggs one at a time, beating well after each addition. Add vanilla bean paste. Slowly add flour mixture, beating on low speed and taking care not to overmix batter.
3. 3 Warm chocolate-hazelnut spread in the microwave at 360 W until warm but not bubbling, about 1 minute. Stir and check consistency. Microwave for an additional 30 seconds if necessary.
4. 4 Pour 1/2 of the cake batter into the prepared loaf pan. Pour in 2/3 of chocolate-hazelnut spread in a swirl over the batter. Pour in remaining batter and swirl remaining spread over the top. Use a bamboo skewer to create more swirls by running the skewer through the batter in a circular motion. Take care not to stir the mixture, but simply create a marbled design.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool before removing from the pan.

By Buckwheat Queen

Ingredients

• ✓ vanilla bean paste
• heavy cream
• white chocolate
• sugar
• water
• gelatin
• strawberry
• orange juice
• sugar

Instructions

1. 1 Combine heavy cream, white chocolate, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
2. 2 Place boiling water in a small bowl; sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
3. 3 Divide white chocolate mixture among six 1/2-cup ramekins. Cover with plastic wrap and refrigerate until set, about 4 hours.
4. 4 Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat; bring to a boil. Reduce heat; simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
5. 5 Spoon stewed strawberries over each ramekin; serve.

By Juniper

Ingredients

• ✓ vanilla bean paste
• walnut
• butter
• lemon zest
• lemon juice
• buttermilk
• egg
• salt
• nutmeg
• all-purpose flour
• white sugar
• pie pastry
• pear
• cinnamon stick
• cinnamon syrup
• water
• white sugar

Instructions

1. 1 Combine 2 1/2 cups sugar, water, cinnamon syrup, and cinnamon sticks in a large saucepan over medium heat. Add pears, cover, and cook for 20 minutes. Strain pears and save poaching liquid for future recipes if desired. Let pears cool.
2. 2 Cut pears lengthwise into mini slices, leaving the stem end intact.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease 4 mini oven-proof skillets.
4. 4 Roll out pie pastry and cut out circles 1/2- to 3/4-inch larger than the mini skillets. Fit dough into the skillets, leaving room for overhang. Lay foil or parchment paper on top of the dough and place pie weights or beans on top.
5. 5 Bake pie crusts in the preheated oven for 10 to 15 minutes to reduce any shrinking of the crust. Remove foil and weights and let crust cool while preparing the filling; leave oven turned on.
6. 6 Whisk together 2 cups sugar, flour, nutmeg, and salt in a small bowl and set aside.
7. 7 Whisk eggs in a large bowl to break them up. Mix in buttermilk, lemon juice, and lemon zest until well combined. Add the sugar-flour mixture and mix well. Stir in melted butter and vanilla paste until just combined.
8. 8 Divide walnuts among the prebaked crusts, followed by the reserved sliced pears. Pour about 1 cup of the buttermilk mixture into each skillet. Place skillets on a large baking sheet.
9. 9 Bake for 35 minutes. Reduce heat to 340 degrees F (170 degrees C) and bake until center is set but still slightly jiggly, about 15 minutes more. Place pies on a wire rack and let cool completely.

By Sandra Garth

Ingredients

• ✓ vanilla bean paste
• semisweet chocolate
• butter
• graham cracker pie crust
• cream cheese
• sour cream
• white sugar
• strawberry
• strawberry jam

Instructions

1. 1 Place 2 ounces chocolate and 2 tablespoons butter in a microwave-safe bowl. Microwave on 30% power for 2 ½ minutes, stirring occasionally, until melted. Spread chocolate mixture over bottom and up sides of pie crust; place crust in the freezer.
2. 2 Beat cream cheese in a large bowl using an electric mixer until smooth; beat in sour cream, sugar, and vanilla bean paste. Pour cream cheese filling into chilled crust.
3. 3 Combine strawberries and jam in a bowl; spread over cream cheese filling.
4. 4 Combine remaining 1 ounce chocolate and remaining 1 tablespoon butter in a microwave-safe bowl. Microwave on 30% power, about 1 minute, until melted. Drizzle chocolate mixture over pie with a spoon. Refrigerate before serving, about 30 minutes.

By Erica Brown

Ingredients

• ✓ vanilla bean paste
• butter
• pound cake
• egg
• sugar
• milk
• heavy cream
• salt
• candy

Instructions

1. 1 Butter an 8-inch square baking dish. Place pound cake chunks in the prepared baking dish and set aside.
2. 2 Beat eggs and sugar together in a large bowl until frothy. Add milk, heavy cream, vanilla bean paste, and salt; beat for 1 to 2 minutes more. Stir in chopped candy, breaking up any clumps that may form.
3. 3 Pour egg mixture over pound cake chunks; press cake into mixture to submerge. Cover with plastic wrap and refrigerate for 2 hours to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until puffed and set, about 1 hour. Let bread pudding cool on a wire rack for 15 to 20 minutes before serving.

By Sandra Garth

Ingredients

• ✓ vanilla bean paste
• all-purpose flour
• baking soda
• salt
• butter
• irish cream liqueur
• brown sugar
• sugar
• egg
• semisweet chocolate chip
• cooking spray

Instructions

1. 1 Whisk flour, baking soda, and salt together in a bowl and set aside.
2. 2 Heat butter in a small pa on low heat until melted. Remove from heat, stir in Irish cream liqueur, and let cool.
3. 3 Combine white and brown sugar in a large bowl and pour in cooled butter and Irish cream liqueur. Beat with a hand mixer for about 1 minute. Add in egg and mix well, then add vanilla paste.
4. 4 With the mixer on low, slowly add in mixed dry ingredients, about 1 cup at a time, until just mixed together. Fold in chocolate chips and refrigerate dough for 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with cooking spray.
6. 6 Using a 1 1/2 tablespoon scooper, scoop out golf-ball sized balls from the cookie dough and set onto the baking sheets, leaving room in between.
7. 7 Bake in the preheated oven until the bottom edges are browned, 9 to 10 minutes. Transfer to a wire rack and cool for 10 to 15 minutes.

By thedailygourmet

Ingredients

• ✓ vanilla bean paste
• semisweet chocolate chip
• bittersweet chocolate chip
• butter
• egg
• sugar
• orange blossom water
• orange zest
• all-purpose flour
• baking soda
• kosher salt
• cranberry
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking pan with parchment paper or grease with butter or shortening.
2. 2 Place 1/2 cup mini semisweet chocolate chips, bittersweet chips, and butter in a large saucepan over low heat until melted.
3. 3 Off heat, whisk eggs into chocolate mixture until thoroughly combined and chocolate is smooth. Stir in sugar, orange blossom water, orange zest, and vanilla bean paste. Stir in flour, baking soda, and 1 pinch kosher salt until just combined. Fold in cranberries and remaining 1/4 cup semisweet chips.
4. 4 Pour batter into the prepared pan; even out batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, 40 to 50 minutes. Immediately sprinkle tops with sea salt. Cool completely in the pan before cutting into 9 squares, wiping the knife clean after each cut.

By LibrarianLaura

Ingredients

• ✓ vanilla bean paste
• cooking spray
• sugar
• butter
• egg
• almond extract
• cake flour
• baking powder
• salt
• baking soda
• milk
• heavy cream
• half and half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x18x2-inch cake pan with cooking spray.
2. 2 Combine sugar and butter in the bowl of a stand mixer and beat until light and fluffy, about 8 minutes. Add in eggs, 1 at a time, mixing well after each addition and scraping the mixing bowl sides. Add vanilla bean paste and almond extract. Mix well.
3. 3 Sift together cake flour, baking powder, salt, and baking soda in a separate bowl. Combine milk, cream, and half-and-half in a measuring cup.
4. 4 Alternate adding sifted cake flour mixture and liquids to the creamed sugar mixture, 4 to 5 times, until everything is well combined and batter is smooth. Pour batter into the prepared cake pan and loosely cover with a piece of foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove foil and bake until a toothpick inserted into the center comes out clean, about 15 more minutes. Remove from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 30 minutes. Decorate with frosting of your choice.

By thedailygourmet

Ingredients

• ✓ vanilla bean paste
• pie crust
• sugar
• brown sugar
• all-purpose flour
• cocoa powder
• cornmeal
• salt
• egg
• buttermilk
• butter
• whiskey
• almond

Instructions

1. 1 Place pastry crust in a pie plate. Refrigerate for 20 to 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine white sugar, brown sugar, flour, cocoa powder, cornmeal, and salt in a small bowl.
4. 4 Whisk eggs, buttermilk, butter, whiskey, and vanilla paste together in a large bowl. Add sugar mixture and blend until smooth. Stir in almonds by hand until incorporated. Pour mixture into the chilled pastry crust.
5. 5 Bake in the preheated oven until crust is golden and center is set, 50 to 60 minutes. Transfer pie to a wire rack and cool to room temperature before serving.

By Sandra Garth

Ingredients

• ✓ vanilla bean paste
• strawberry
• white sugar
• lemon
• all-purpose flour
• heavy cream
• butter
• egg
• sanding sugar
• sugar
• baking powder
• butter
• salt
• almond extract
• heavy cream
• confectioners' sugar

Instructions

1. 1 Crush about 1/4 of the strawberries with a fork; mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.
2. 2 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
3. 3 Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.
4. 4 Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.
5. 5 Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.
6. 6 Cut out 12 rounds using a 3-inch biscuit cutter, taking care not to twist the cutter in the dough, and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.
7. 7 Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.
8. 8 Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.
9. 9 Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.

By Smart Cookie

Ingredients

• ✓ vanilla bean paste
• salt
• cinnamon
• butter
• brown sugar
• brown sugar
• all-purpose flour
• pumpkin puree
• egg
• canola oil
• white sugar
• salt
• pumpkin pie spice
• nutmeg
• cinnamon
• baking soda
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick cooking spray, paying attention to crevices.
2. 2 Whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt for cake together in a medium bowl.
3. 3 Beat sugar, oil, and vanilla bean paste together in a separate mixing bowl for 2 minutes. Add eggs, one at a time, beating well after each addition. Alternate adding pumpkin and flour mixture to the sugar mixture. Set cake batter aside.
4. 4 Combine flour, all of the brown sugar, melted butter, cinnamon, and salt for streusel in a bowl. Sprinkle half of the streusel on the interior of the prepared Bundt® pan, lightly pressing streusel against the sides of the pan. Pour 1/3 of the cake batter into the pan and sprinkle some streusel onto the batter; repeat two more times.
5. 5 Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.

By thedailygourmet