6 Easy Things You Can Bake When You Are Bored

Things You Can Bake Bake

Staying home for a long time invites boredom. While most people turn to the internet to be entertained, others choose to explore or improve their baking skills.

This is the perfect time to develop your baking skills because you have a lot of time on your hands.

What can I bake when I’m bored? For beginners, try making cookies or chocolate cakes. You can bake from scratch, too! You will only need the basics: flour, chocolate, and an empty stomach.

Do you like to get productive on a boring weekend afternoon? Try out these interesting baking recipes, like cookies, bread, and more. You will be happy that you tried them.

Peanut Butter Cookies

With only four ingredients, this peanut butter cookie will please children and adults. Plus, this recipe is gluten-free.


  • One large egg
  • 1 peanut butter (smooth or crunchy)
  • 3/4 cups golden caster sugar
  • ¼ tbsp fine table salt


  1. Pre heat the over to 350°F. Line 2 wide baking trays with baking parchment.

  2. Measure out the peanut butter and sugar in a tub. Add 1⁄4 tsp of fine table salt and blend well with a wooden spoon. Add the egg and stir it again. Stop when the mixture forms a dough.

  3. Break off cherry tomato-sized pieces of dough and put them on the trays. Be sure they have spread apart. Press the cookies hard with the back of the fork to squash them a little. The cookies can be frozen for 2 months. Bake frozen dough by adding an extra minute or 2 to the cooking time.

  4. Bake for 12 minutes until the corners are golden and the middle is paler. Let them cool on the trays for 10 minutes, then move to the wire rack and cool. Place them in a cookie jar for up to 5 days.

Easy Chocolate Cake

Perfect the chocolate cake with a thin, airy sponge along with a thick buttercream filling.

It is easy enough for an afternoon snack, but it is enough for a party, too.


  • 1 cup golden caster sugar
  • 1 cup unsalted butter. Must be softened plus extra for the tins
  • 4 large eggs
  • 1 cup self-rising flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ½ tsp vanilla extract
  • 2 tbsp milk

For the buttercream:

  • 1/2 cup milk chocolate, chopped
  • 1/2 cup butter, softened
  • 1 1/2 cup icing sugar
  • 5 tbsp cocoa powder
  • 2 tbsp milk

For the chocolate shards (optional):

  • 1/4 cup dark chocolate
  • 1/8 cup milk chocolate
  • 1/8 cup white chocolate


  1. Heat oven to 350°F. Remember to butter the base and sides of 20cm round tins. Cover the bases with baking parchment.

  2. In a large cup, beat together the following:

  3. 1 cup golden caster sugar

  4. 1 cup melted unsalted butter

  5. 4 large eggs

  6. 1 cup flour

  7. 2 tsp cocoa powder

  8. 1 tsp baking powder

  9. ½ tsp vanilla extract

  10. 2 tbsp milk

  11. Pinch of salt

  12. Divide the mixture into the packed tins. Bake for 20 minutes or until a skewer inserted into the middle of the cake comes out clean.

  13. Leave the mixture in the tin to cool for 10 minutes, then switch to the wire rack to cool completely.

  14. Put 1/2 cup of the chopped milk chocolate in a heat-resistant bowl and melt in the microwave. Stir every 30 seconds. Cool the melted chocolate for 10-15 minutes.

  15. Mash 1 cup of melted butter and 1 1/2 cup of icing sugar. You can use a whisk or, even better, an electric hand mixer.

  16. Sift in 5 tbsp of cocoa powder with a touch of salt. Mix in the molten chocolate and 2 tbsp of milk. Mix it again until it is smooth.

  17. Slice the cakes together with half the buttercream on a cake stand or large tray, and scatter the rest on top. Decorate with chocolate bits, if you prefer.

  18. Melt 1/4 cup of dark chocolate and pour it onto a tray lined with baking parchment or foil.

  19. Now melt 1/8 cup of milk chocolate and 1/8 cup of white chocolate. Drizzle with dark chocolate before setting.

  20. Shake the tray carefully to balance the mixture, then leave to let it cool. Chop into bits.

Cookies-and-Cream Shortbread Cookies

Cookies-and-cream shortbread cookies are classier than other shortbreads. Yet they still have the same sweet, addictive taste and creaminess.

Plus, they’re very easy to prepare.



  • 15 chocolate sandwich cookies
  • ½ cup confectioners’ sugar
  • 1 cup cubed room temperature unsalted butter
  • 2 cups all-purpose flour
  • ½ tsp fine sea salt
  • 1 tsp pure vanilla extract


  • 1 cup confectioners’ sugar
  • 2 tbsp heavy cream


  1. Preheat the oven to 300°F and cover 2 baking sheets with parchment paper.

  2. Pulse the cookies in the food processor bowl until they form fine crumbs. It should take around 1 minute. Drop 2 tbsp of the crumbs and set aside in a small bowl.

  3. Add the sugar to the food processor and combine the pulse. Mix with butter and process until the mixture is light and fluffy, for around 1 minute. Scrape the food processor bowl well.

  4. Connect flour and salt and pulse until the dough comes together for about 30 seconds. Add the vanilla and phase before it is mixed.

  5. Split the dough in half and mold each section into a 1-inch-thick disk. Pat out the dough to ⅓ inch thick on a lightly floured board. Break the dough into circles using a circular fluted cookie cutter and move to the prepared baking sheets.

  6. Bake until the cookies turn brown at the edges, for 15 to 17 minutes.

  7. In a medium cup, whisk the confectioners’ sugar and cream until it forms a thick glaze. Working one at a time, spoon 1 tsp of glaze on top of each cookie. Allow the glaze to set for 5 minutes. Sprinkle the stored cookie crumbs on top of each cookie. The glaze will be set in 10 to 15 minutes, and the cookies will be ready to serve.

Blueberry Quick Bread With Vanilla Sauce

This loaf is full of blueberries—two full cups! Once you add the vanilla sauce over the bread, it moistens it, almost like a pudding.


  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 3 tbsp vegetable oil
  • 2 cups all-purpose flour
  • 1 cup of sugar
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 2 cups fresh or frozen blueberries

Vanilla Sauce

  • 1 cup sugar
  • 1 tbsp cornstarch
  • 1 cup heavy whipping cream
  • ½ cup butter, cubed
  • 1 tsp vanilla extract


  1. Beat the oil, egg, and milk in a big bowl. Combine the flour, sugar, baking powder, and salt. Gradually add it to the egg mixture. Mix everything until combined. Fold in blueberries.

  2. Pour into a 9×5-in greased loaf pan. Bake at 350°F for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes. After that, remove from the pan to the wire rack to cool completely.

  3. In a saucepan, add the sugar and cornstarch. Stir in the milk until it is smooth; add the butter. Carry to a boil over medium pressure. Simmer and stir for 2 minutes or until thickened. Stir the vanilla.

  4. Serve with your blueberry bread.

Anti-Gravity Cake

Now here is something more fun than baking an ordinary cake. Why not make the best of your boredom, right?

Everyone will surely love this amazing and unique cake.


  • 1 boxed cake mix along with everything the package needs
  • Cooking spray (or flour and butter to grease the pan)
  • 1 pound white fondant
  • 1 can cream cheese or buttercream frosting
  • 1 jar food coloring of your choice. Use gel food coloring, as it will not water down the fondant.
  • 1 box of cereal


  1. Preheat the oven to 375°F. Bake the cake as instructed by the box and dump the batter into an oven-safe dish. Make sure the bowl is coated with a cooking spray so that it comes out easily. Cook it for about 50-55 minutes or until a toothpick inserted into the middle of the cake comes out with a few crumbs.

  2. Cool for at least an hour before removing the cake from the bowl. Use a butter knife around the side to help remove it.

  3. Trim the cake’s top to level it so that you have a surface to work on. Cut the cake gently in half, making two circular layers. Frost between the two layers, then reassembles the cake. Lightly frost or crumb coat outside the cake. Avoid the top and bottom, then stick it in the freezer for 45 minutes or more, just to make it firm.

  4. Divide the fondant into ⅔ and ⅓ portions. Wrap the ⅓ part back up, covering it with plastic wrap. Knead the greater part until it is fluffy, twisting in a few drops of food coloring at a time until the fondant turns into the color you’d like. Roll the fondant into a long rectangle slightly longer than the side of the cake.

  5. Roll out the cake around the fondant, trimming it to the amount you like. Use your hands to shape it around the cake. The fondant should be taller than the cake itself. Trim it if you’d like, to leave a little extra that you can curl down to form the edge of the cup.

  6. Insert three balloon sticks into the middle of the cake, right next to each other.

  7. Frost the cake’s top with a warm, thick layer.

  8. Unwrap the remaining ⅓ of the fondant, which should still be white. Roll it out, making a long, thin strip to cover the three sticks. Trim the fondant so it’s just a little longer than the sticks, then tie it around them. Mold the extra fondant into tiny droplets pointing upwards, so it appears that the milk is splashing when it reaches the cereal. Adorn it with cereal.

Devil’s Food Whoopie Pies

The recipe will make less or more, depending on how big or small the cookies are.

Place the finished chocolate whoopie pies in large cupcake liners for a sophisticated look.


  • 1 package devil’s food cake mix (regular size)
  • 1 ¼ cups all-purpose flour
  • 1 cup water
  • 3 large eggs, room temperature
  • ⅓ cup canola oil
  • 2 tbsp baking cocoa
  • ¼ tsp baking powder
  • ¼ tsp baking soda


  • 1 cup 2% milk
  • ⅓ cup all-purpose flour
  • ¼ cup butter, softened
  • ¼ cup shortening
  • 3-3/4 cups confectioners’ sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 350°F. In a large bowl, mix the first 8 ingredients. Beat at low speed for 30 seconds. Then beat for about 2 minutes.

  2. Slip tablespoonfuls of batter 2 inches apart on parchment-lined baking sheets. Bake until firm, for 10-12 minutes. Cool in the pans for 2 minutes. Remove the wire rack to cool completely.

  3. In the meantime, whisk the milk and flour in a small saucepan until smooth. Bring to a boil, constantly stirring; cook and stir until thickened for 1-2 minutes. Let it cool completely. In a large bowl, beat the butter and shortening until blended. Gradually beat in the cooled milk mixture.

  4. Beat the sugar and vanilla in the confectioners’ sugar until smooth. Keep in the fridge until it cools down. Spread the filling on the bottom. Top with the rest of the cookies. Refrigerate all the leftovers.

Why You Should Bake When You Are Bored

Time spent in your kitchen will help you eliminate boredom and feel healthier. It will boost your mental well-being.

Though baking is a method of fulfilling the body’s desire for food, it is also increasingly known as a way of healing the soul.

Not only does baking boost moods, but the feeling of fulfillment achieved from seeing the finished result automatically creates joy.

You made something tangible that can be appreciated and shared, granting yourself a well-deserved feeling of accomplishment.

Baking is an activity that involves a mixture of abilities.

You must learn and prepare, pay attention to details, and use your imagination.


You don’t need to buy your baked goods anymore. You can make them yourself! Baking is easy, and the ingredients you need are also easy to buy anywhere.

Above are among the best recipes with the lowest possible amount of buying required. They are just a few regular recipes to help you defeat your boredom!

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