In a saucepan, combine the heavy cream, whole milk, sugar, and vanilla bean seeds. Heat the mixture over medium heat, stirring occasionally, until it comes to a gentle simmer. Remove from heat.

In a small bowl, sprinkle the powdered gelatin over the cold water. Let it sit for about 5 minutes to bloom.

After the gelatin has bloomed, whisk it into the warm cream mixture until completely dissolved.

Strain the mixture through a fine-mesh sieve to remove any lumps or vanilla bean particles.

Divide the mixture evenly among your serving glasses or ramekins. Cover each with plastic wrap and refrigerate for at least 4 hours, or until set.

Once set, you can serve the panna cotta directly in the glasses or ramekins, or unmold them onto serving plates. To unmold, run a knife around the edge of each panna cotta and dip the bottom of the container in hot water for a few seconds to loosen it.

Serve chilled, optionally garnished with fresh berries, fruit coulis, or a drizzle of caramel sauce.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Preheat your waffle iron according to manufacturer’s instructions and lightly grease with non-stick spray or melted butter.

Pour the batter onto the preheated waffle iron, using enough to cover the surface without overflowing.

Close the waffle iron and cook until the waffles are golden brown and crisp, about 3-5 minutes, depending on your waffle iron.

Carefully remove the cooked waffles from the iron and place them on a serving plate.

Spread Nutella hazelnut spread generously over the warm waffles.

If desired, top the Nutella-covered waffles with sliced strawberries or bananas.

Optionally, dust the waffles with powdered sugar for an extra touch of sweetness.

Serve immediately and enjoy!

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.

In a microwave-safe bowl or on the stovetop, melt the butter until it’s completely liquid.

In a large mixing bowl, combine the melted butter with sugar, eggs, and vanilla extract. Mix until well combined.

Sift together the all-purpose flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.

Gently fold in the chocolate chips and chopped nuts (if using) into the batter, distributing them evenly.

Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Allow the brownies to cool in the pan for about 1 hour. Once cooled, cut into squares or rectangles.

Serve the brownies on their own or with a scoop of vanilla ice cream for an extra treat.

In a saucepan over medium heat, combine water, sugar, salt, and 2 tablespoons of vegetable oil. Bring the mixture to a boil and remove from heat.

Stir in the flour until the mixture forms a ball of dough. Let it rest for a few minutes to cool slightly.

Heat oil for frying in a deep fryer or large, heavy pan to 375°F (190°C).

Transfer the dough to a piping bag fitted with a star tip.

Pipe strips of dough into the hot oil, cutting them with scissors or a knife. Fry until golden brown, turning occasionally to ensure even cooking.

Remove churros from the oil and drain on paper towels to absorb excess oil.

In a shallow dish, mix sugar and ground cinnamon for coating.

Roll the warm churros in the sugar-cinnamon mixture until evenly coated.

Serve churros warm with your favorite dipping sauce, such as chocolate or caramel.

In a shallow dish, combine the brewed coffee and coffee liqueur. Set aside.

In a large bowl, whisk together egg yolks, granulated sugar, and vanilla extract until pale and creamy.

Add softened mascarpone cheese to the egg yolk mixture and beat until smooth.

In a separate bowl, whip the egg whites until stiff peaks form.

Gently fold the whipped egg whites into the mascarpone mixture until well combined.

In another bowl, whip the heavy cream until stiff peaks form.

Carefully fold the whipped cream into the mascarpone mixture, creating a light and airy texture.

Dip each ladyfinger into the coffee mixture, ensuring they are well-coated but not soaked.

Arrange a layer of coffee-soaked ladyfingers in the bottom of a serving dish or individual glasses.

Spread half of the mascarpone mixture over the ladyfingers layer.

Repeat the process with another layer of coffee-soaked ladyfingers and the remaining mascarpone mixture.

Cover and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld.

Before serving, dust the top with cocoa powder.

Slice and serve chilled.