Delicious Recipes to Try During Quarantine

Ava Fischler, Staff Writer

While some students may be taking advantage of this time off while catching up on sleep, spending time with family or working on school-related things others may be completely stumped on how to pass the time. Here are some basic yet delicious baking recipes to keep you busy and full while being quarantined.


Classic Chocolate Chip Cookies from

Ingredients: 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 cup melted butter, 1/2 cup granulated sugar, 1 cup packed brown sugar, 1 teaspoon vanilla extract, 2 large eggs, and 2 cups semi-sweet chocolate chips. 

Step 1: Preheat the oven to 375º. In a small bowl, whisk together the flour, baking soda, and salt. Set aside. 

Step 2: In a large mixing bowl or stand mixer, beat the melted butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Drop the dough by a rounded tablespoon onto ungreased baking sheets. Bake for 10 minutes, or until golden brown. Cool on the baking sheets for 2 minutes, then remove the cookies to wire racks to cool completely.


Blueberry Muffins with Crumb Topping from

Ingredients: Crumb topping – 1 cup all-purpose flour, 3 tablespoons light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon baking powder, Pinch of salt, 6 tablespoons unsalted butter, melted. Muffins – 1 3/4 cups all-purpose flour, 2 1/4 teaspoons baking powder, 1/2 teaspoon salt, 1 cup granulated sugar, 2 large eggs, 1/2 cup canola oil, 3/4 cup whole milk,1 teaspoon pure vanilla extract, 1 1/2 cups blueberries.

Step 1:Preheat the oven to 375 degrees. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.

Step 2: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder, and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.

Step 3: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.

Step 4: Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.


Buttery Vanilla Shortbread from

Ingredients: 1 1/3 cups all-purpose flour, 1/4 cup sugar, a pinch of salt, 1 stick unsalted butter, melted, 1/2 teaspoon pure vanilla extract

Step 1: Preheat the oven to 350°. In a food processor or blender, combine the flour, sugar, and salt. Add the butter and vanilla and pulse until evenly moistened. Turn the crumbs out onto a large piece of parchment paper and press into a disk.

Step 2: Cover with another sheet of parchment paper and roll out the dough to a rough 8-by-11-inch rectangle. Discard the top sheet of parchment. Trim the edges to form a 7-by-10-inch rectangle. Slide the dough along with the parchment onto a large baking sheet. Using a straight edge and a sharp knife, score the dough into 24 bars. Poke the dough all over with a fork and freeze until firm, about 10 minutes.

Step 3: Bake the dough until golden, about 25 minutes. While the shortbread is still warm, cut it into bars. Let cool before serving.


Chewy Sugar Cookies from

Ingredients: 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/4 teaspoon freshly grated nutmeg, 2 sticks unsalted butter, softened, 2 cups sugar, 1 large egg, chilled, 1 teaspoon pure vanilla extract

Step 1: Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the baking powder, salt, and nutmeg. In a stand mixer fitted with the paddle, beat the butter with 1 1/2 cups of the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until incorporated, about 1 minute. At low speed, mix in the dry ingredients until just combined.

Step 2: Spread the remaining 1/2 cup of sugar in a shallow bowl. Scoop 2-tablespoon-size mounds of dough, roll them in the sugar and place them on the prepared baking sheets, about 2 inches apart. Bake the cookies for 12 to 14 minutes, until the edges are just set and lightly golden brown; rotate the sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for a few minutes, then transfer them to a wire rack to cool completely.


Milk-Chocolate Frosted Layer Cake from 

Ingredients: 1 1/4 cups cake flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 2 sticks unsalted butter, 1/2 cup whole milk, 6 large eggs, separated, 1 cup sugar, a pinch of salt,1 1/2 cups heavy cream, 1 1/2 pounds milk chocolate, finely chopped

Step 1: Preheat the oven to 325°. Butter and flour two 9-inch-square cake pans.

Step 2: In a medium bowl, whisk the cake flour, cocoa, and baking powder. In a medium saucepan, melt the butter in the milk over low heat. Transfer to a large bowl and let cool slightly. Whisk in the egg yolks and 1/2 cup of the sugar. Add the dry ingredients and whisk until smooth.

Step 3: In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 1/2 cup sugar and beat at medium-high speed until the whites are stiff and glossy. Fold the beaten whites into the batter until no streaks remain. Divide the batter between the pans and bake for 25 minutes, until the cakes are springy and a toothpick inserted in the centers comes out clean. Transfer the cakes to a rack and let cool completely.

Step 4: Meanwhile, in a medium saucepan, bring the cream to a simmer. Put the chocolate in a heatproof bowl and pour the hot cream on top. Let stand for 3 minutes, then whisk until smooth. Let the frosting stand at room temperature, stirring occasionally, until thick enough to spread, about 1 hour.

Step 5: Turn the cakes out of the pans and put one layer on a plate. Top with 1 cup of the frosting, spreading it to the edge. Top with the second layer and spread the remaining frosting over the top and sides. Let the cake stand at room temperature for about 30 minutes before cutting into squares.