It’s been a yr of alternately discovering the drive to prove sourdough, cookies and cake, and desirous to do nothing however lie on the sofa and eat comforting carbs. Enter the freezer. Except you’re making ready small batches of baked items, it’s possible you’ll find yourself with greater than you or your pandemic pod can — or need to — end in a sitting. Stashing additional treats within the freezer means anybody at residence can expertise a little bit pleasure at any time.

Most baked items, together with bread, freeze remarkably properly and style recent when revived. (Not all the things needs to be frozen: Desserts with excessive water content material — meringues, custards, puddings, whipped cream, gelatin-based sweets — develop ice crystals that make them break.)

Freeze baked or unbaked individually portioned sweets (suppose brownies and cookie dough) on a sheet pan till agency, then switch them to an hermetic container or freezer bag. Wrap massive or entire items (cake!) tightly in plastic wrap and slip these right into a container or bag for an additional layer of safety from freezer burn. When cravings strike, seize a deal with and reheat in a toaster oven or oven, or just thaw at room temperature.

Yossy Arefi swirls hazelnut unfold right into a deep chocolate batter for extra-rich brownies. Straight out of the freezer, these tackle a improbable candy-bar chew. A fast zap within the microwave and so they find yourself almost molten.

Recipe: Fudgy Nutella Brownies

Should you’re conversant in the pleasure of store-bought poundcake from the freezer aisle, then you already know this buttery traditional from Denise Moseley and Waverly Gage, tailored by Jennifer Steinhauer, tastes nice earlier than thawing. A room-temperature slice satisfies, too, as does one toasted in a sizzling skillet, griddle or on a grill.

Recipe: Area Day Poundcake

The pastry chef Sherry Yard shared this recipe with Martha Rose Shulman and provided the sensible make-ahead choice of refrigerating or freezing the dough in a log for slice-and-bake cookies. The dough may also be dropped by the spoonful and baked instantly, then frozen for an prompt little deal with anytime.

Natalia Pereira realized the way to make these candies from her mom in Brazil, after which shared the recipe with Tejal Rao. With a tenderness between fudge and caramel, these one-bite, no-bake treats will be loved chilly or at room temperature.

Recipe: Brigadeiros

To benefit from the beloved mixture of lemon and poppy seeds, make this easy olive oil loaf from Melissa Clark. Thaw totally to savor the easy glaze soaked into the baked cake.

Recipe: Lemon Poppy Seed Poundcake

For lemon lovers, skip the poppy seeds and go for this cake tailored by Sam Sifton from the pastry chef Invoice Yosses. It consists of lemon zest, juice, segments and a deep lemon-syrup soak that helps protect the cake, too. Mr. Yosses recommends toasting the slices earlier than serving.

Recipe: Lemon Poundcake

Protecting the butter in biscuit’s brief dough ice-cold is the important thing to towering flaky layers. Kim Severson says this recipe from the chef and cookbook writer Regina Charboneau, which requires freezing the dough rounds earlier than baking, leads to the lightest, flakiest biscuits.

Recipe: Regina’s Butter Biscuits

Yewande Komolafe additionally recommends freezing this scone dough earlier than baking, then serving them heat with butter and marmalade. (Should you don’t have brandied dried fruit available, you possibly can swap in any dried fruit quick-soaked in brandy.)

Recipe: Brandied Fruit Scones

The chewy, cinnamon-sugar consolation of those cookies by Samantha Seneviratne stays intact even after a month or extra within the freezer. Refreshing them within the oven or toaster oven will fill your kitchen with the nice and cozy scent of spices.

Recipe: Snickerdoodles

One other sugar-and-spice candy comes from Melissa Clark, who says, “I additionally typically make this in two smaller pans and freeze one. It’s good to have round for breakfast.”

In contrast to banana bread, which requires slicing earlier than serving, this breakfast comes pre-portioned proper out of the freezer. My recipe is nice sufficient to really feel like a deal with within the morning, however healthful sufficient to toss to a child for an prompt snack any time of day.

Recipe: Entire Grain Banana Yogurt Muffins

Oatmeal cookie cravings come and go, so hold this treasured recipe from Melissa Clark available. Reheating them within the oven will crisp the sides once more, and thawing will ship cookies which might be evenly chewy.

Recipe: Basic Oatmeal-Raisin Cookies

Often known as Buckeyes, these straightforward no-bake candies from Samantha Seneviratne are good for popping in your mouth whenever you want just a bit one thing candy. You should definitely additionally do that beautiful cardamom-spiced model from Hetal Vasavada by means of Priya Krishna.

Recipe: Peanut Butter Balls

The deep caramel richness of those blondies by Yossy Arefi comes by at any temperature. Whereas they’re scrumptious plain, additionally they take properly to a variety of add-ins, from chopped nuts to chocolate.

Recipe: Butterscotch Blondies

The baker Moko Hirayama of Mokonuts, a small restaurant in Paris, shared her system for these darkish chocolate and cranberry cookies with Dorie Greenspan. They hit the spot whenever you need one thing a little bit fruity, however nonetheless want chocolate.

Recipe: Mokonuts’ Rye-Cranberry Chocolate-Chunk Cookies

Should you perpetually can’t select between buttery cookies and brownies, then you definately want this two-layered bar from Melissa Clark. She says they freeze completely.

Recipe: Bittersweet Brownie Shortbread

This traditional Filipino dessert from the pastry chef Margarita Manzke, tailored by Tejal Rao, is often known as “meals for the gods.” Chewy with a posh caramel style from huge chunks of dates, these buttery bars style like pure consolation with a cup of tea.

You probably have a severe case of procrastibaking (or stress-baking) and need a powerful challenge that can hold, you need to sort out this three-layer cake. Most frosted muffins don’t freeze properly as a result of their dairy-based frostings weep, however this one holds up simply superb.

Recipe: Blackout Cake


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