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This recipe is by Rosie Schaap and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use your day-old cider doughnuts, half-and-half, eggs, and apples to make this decadent cider doughnut bread pudding.
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Confectioners' sugar, milk, vegetable oil, cocoa powder, corn syrup, and vanilla are all it takes to make this quick and easy chocolate glaze.
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Simple and delicious, this frozen pudding pop is made with 100 percent pure vanilla extract.
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Sugar free vanilla pudding makes a great base for these frozen pops. If you prefer, eat the pudding straight from the fridge instead of freezing.
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Rich chocolate brownies are topped with amaretto-laced icing and a drizzle of chocolate glaze. They are sure to please any chocolate lover.
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Ginger, cinnamon, and cloves spice up this quick and easy gingerbread syrup to make your own lattes at home.
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Looking for a healthy treat for your family? Try this yogurt bark. You can use any type of yogurt and top it with berries, nuts, or seeds.
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Homemade vanilla. If you do a lot of baking this is a lot cheaper, and can be kept for years. Equal in taste to premium vanilla that can cost a lot of money...
Ingredients: vodka, vanilla beans
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No cooking involved in this recipe for homemade ice cream using just cream, sugar, and vanilla with your ice cream maker.
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Get Vanilla Ice Cream Recipe from Food Network