25+ Things to Make When You Feel Like Procrastibaking

Rich, buttery and utterly delicious, these flaky croissants will undoubtedly impress anyone who's lucky enough to snag one. They do require a time commitment, but once you smell them freshly baked from the oven, you'll know it was worth every minute.

Trust us — this is the cookie recipe to make when you need a break from your busy day. The shortbread requires more attention than the average chocolate chip cookie, but that’s exactly why it’s great for stress relief. Plus, a salty chocolate treat is really never a bad idea.

Consider this pound cake the underdog of the dessert world. It appears to be a simple treat, but aromatic browned butter contributes a golden-brown color and rich, nutty flavor.

Ina's tangy dessert bars have a shortbread dough that makes for a lot less fuss.

Challah, a traditional Jewish egg bread, is a great dough for customizing to suit your needs. Molly incorporates garlic and onion into her challah, but she also prefers the bread plain or with chocolate chips for a sweet spin on the classic.

Procrasti-bake like a pro with Ina’s rustic apple tart. Use a food processor to make a quick and easy crust, then get back to work while the dough is chilling. By the time you’re ready for another break, it’ll be just the right moment to prepare the apple filling and assemble the crostata.

Marc takes shortbread cookies to a whole new level by layering the traditional recipe with dark chocolate and homemade cookie butter. Garnish the glistening squares with flaky salt before serving.

Who doesn’t love an ooey-gooey cinnamon roll? Nancy makes a filling of brown sugar and pecans for rich molasses flavor and a little bit of crunch.

In Sunny’s family, cocoa powder is the key ingredient for making a classic red velvet cake.

Warm and crisp but never greasy, Ina's easy baked doughnuts have the same comforting flavor as a slice of cinnamon toast.

Molly’s sweet rugelach does require patience, but the end result is so worth it. She spreads melted chocolate over a sweet cream cheese dough, then rolls it up and tops the dough with plenty of sprinkles and a touch of sea salt.

This light and springy dessert satisfies the cheesecake lover, but is a bit easier to make. It's a great way to use the first strawberries of the season.

It's easy to make classic focaccia at home. Our version is airy and slightly chewy, with a delicate golden crust. A drizzle of salt water over the dough during the final rise gives the bread a deeper flavor.

This is a tall, moist carrot cake, light in texture and lightly spiced with cinnamon and touch of nutmeg. Heavy cream whipped into the cream cheese frosting makes it extra fluffy.

Ree’s recipe is simple, but sometimes simple recipes are the most relaxing. She whips up a classic cookie dough, then tosses in everything from oats to candy. The best part? You can use whatever you have in the pantry — no need to go to the store first!

Ina Garten uses a standard ice cream scoop to fill her cupcake tins to ensure the exact same size of cake every time. Use almond extract and vanilla extract in the frosting to mirror the flavors in the cake batter.

Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.

These sweet, frosted, cake-like cookies taste just like the ones you find in your supermarket bakery, only better.

Bread can be difficult to master, but Ree’s family recipe never fails. It calls for just five basic ingredients, but requires quite a bit of kneading before the dough is ready to be baked.

What’s more comforting than a classic cherry pie? Don’t forget the ice cream for serving!

No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.

Forget relaxing with essential oils – the aroma of butter as it browns is just as therapeutic! Besides, a brown-butter glaze is the best way to take this satisfying quick bread over the top.

Looking for a dessert to impress? Valerie’s delicate puffs, which are filled with both coffee and vanilla-flavored creams, are sure to do the trick.

Impress everyone by sandwiching a quick chocolate ganache between cookies made with hazelnuts and cocoa powder.

A twisted design turns Molly’s cheesy muffins into a next-level treat.

Classic pastry cream, or creme patissiere, is a vanilla custard thickened with egg yolks and cornstarch. You can fill fluffy doughnuts, eclairs or other baked goods with this sweet cream or simply enjoy it on its own. This recipe does take some finesse, but the final product is completely worth the effort.

Indulgent buttery brioche gets a Neapolitan treatment. We divided the dough into three portions and kneaded in the flavors of strawberry, vanilla and chocolate, then stacked and rolled the portions to create a mesmerizing swirl with a trio of flavors in every bite. Enjoy it as is or with a slather of strawberry jam, or use it to make a delightfully different bread pudding.

These simple and delightful cookies are native to the South Carolina Lowcountry and the Gullah islands off the coast. They are so easy to make, and after just one bite of the salty, sweet, and crispy wafers, you’ll question where they’ve been all your life!