That familiar feeling hits: the craving for a little something sweet. But it’s late, or the emergency chocolate stash went poof, or you’re really “not a baker.” It’s going to be OK because you probably already have the ingredients you need to rustle together one of these homemade treats.

You can make yourself a warm cake faster than it takes an oven to heat; a joyful bite of Funfetti (sort of) when there seems little reason to blow out candles; a jammy fruit crisp when summer is far, far away; and a chewy chocolate-chip cookie without creaming butter or sifting flour — and without butter or flour, period.

The four recipes below are far from projects; they serve just one or two people, take five minutes to half an hour, and skip the mixer in favor of a bowl and spoon. They’re gentle, lazy, and, much like petting dogs, doing the crossword and saying thank you, small ways to sweeten any day.

Fairy Bread

If you go to a children’s birthday party in Australia or New Zealand, you may not get birthday cake, but you are very likely to find fairy bread: triangles of untoasted white bread covered with margarine or butter and “hundreds and thousands” (known as sprinkles stateside). Fairy bread is a much-loved treat with fairly murky origins; one variation is hagelslag, a Dutch treat that uses chocolate sprinkles instead of rainbow-colored rounds. After one bite of fairy bread, it is clear why the combination of soft bread, creamy butter and crunchy, sugary sprinkles is beloved by so many — and may be soon by you, too. — Ali Slagle

Yield: 1 serving (but easily multiplied). Total time: 10 minutes.

Ingredients

1 slice white sandwich bread

Unsalted butter, softened, or margarineRound rainbow sprinkles

DIRECTIONS

1. Spread the slice of bread edge-to-edge with butter (about 1/2 tablespoon, depending on the size of your bread). Transfer to a lipped plate, then sprinkle with enough sprinkles to cover the entire surface of bread. Spread the sprinkles to fill in empty holes, then tilt the bread so that extra sprinkles roll off (you can press those into the butter). Cut in half on the diagonal before eating.

Miso Chocolate Chip Cookies

Here’s a recipe for homemade chocolate chip cookies that doesn’t require butter, flour or leaveners, and it can be ready in less than a half-hour. But how? Inspired by these gluten- and dairy-free salted peanut butter cookies, a combination of miso, light brown sugar, nut butter and vanilla extract create crisp, chewy edges; soft, gooey middles and a rich salted caramel flavor. You can use any kind of nut or seed butter you have, keeping in mind that each type will create a slightly different cookie, with some having a more pronounced flavor (like peanut) than others. (Cashew is the least noticeable.) — Ali Slagle

Yield: 8 cookies. Total time: 25 minutes.

3/4 cup/160 grams light brown sugar (see tip below)

2 tablespoons white miso

1 large egg

3/4 cup nut or seed butter, such as peanut, almond or tahini

1 teaspoon vanilla extract

1/2 cup/85 grams semisweet or bittersweet chocolate chips

DIRECTIONS

1. Heat the oven to 350 degrees. In a medium bowl, vigorously stir the sugar, miso and egg until smooth. Add the nut butter and vanilla extract and stir vigorously until thickened slightly. Stir in the chocolate chips.

2. Line a sheet pan with parchment paper. Scoop the dough into eight portions (roughly 2 1/2-ounce, 3-tablespoon) onto the prepared sheet pan about 2 inches apart. (For extra-gooey bites, press a few more chocolate chips on top.) Bake the cookies, rotating the pan halfway through baking, until the edges are golden and crisp, 12 to 15 minutes. Cool completely on the sheet pan.

TIP: Dark brown sugar doesn’t work well here because it darkens the outsides before the insides have a chance to set.

Stovetop Berry Crisp

You don’t need to wait for summer’s ripest fruit to enjoy a fruit crisp. This quick, small-batch version delivers jammy fruit beneath a crispy topping any night of the week, no matter the season. Start by making the topping in the microwave, then as it crisps, simmer the berries on the stovetop. Once they resemble a compote, add more berries for pops of freshness. You can use a mix of berries or just blueberries, and they can be fresh or frozen — no need to thaw the frozen ones first. Because the topping is already cooked when it’s scattered on the fruit, it won’t get soggy, delivering a brown-sugary crunch in every bite. — Ali Slagle

Yield: 1 to 2 servings. Total time: 25 minutes.

For the topping:

1/4 cup/30 grams all-purpose flour

3 tablespoons old-fashioned oats or finely chopped toasted nuts

2 tablespoons brown sugar, preferably dark

Salt

3 tablespoons cold unsalted butter, cut into cubes

For the fruit:

2 cups fresh or frozen mixed blueberries, raspberries and blackberries (or just blueberries; no need to thaw)

1 tablespoon brown sugar, preferably dark, plus more as needed

1 teaspoon lemon or lime juice, or white distilled vinegar

Salt

Heavy cream or vanilla ice cream, for serving (optional)

DIRECTIONS

1. Make the topping: In a microwave-safe shallow bowl or plate, use your hands to stir together the flour, oats, sugar and a pinch of salt until combined. Add the butter and use your fingers to rub the butter into the flour mixture until all the flour is absorbed and the mixture holds together in clumps when squeezed. Break the mixture up into small clumps. Microwave, stirring gently every 30 seconds, until dry and a shade darker, 2 to 3 minutes. Don’t worry if the mixture seems loose; it will form small clumps after stirring. Set aside to cool and crisp.

2. Cook the fruit: While the topping cools, in a small or medium skillet over medium heat, stir together 1 1/2 cups berries, the brown sugar, 2 tablespoons water, lemon juice and a pinch of salt. Cook, stirring and mashing often, until thick and jammy, 4 to 7 minutes. Add the remaining berries and stir until the berries are warm, 1 to 2 minutes. Taste and add more sugar if necessary.

3. Sprinkle the fruit with the topping. Eat portions with a pour of cream or scoop of ice cream, if desired.

Microwave Sticky Toffee Pudding

You’re just 10 minutes away from a bowl of soft, date-flecked cake draped in a brown sugary sauce. This speedy take on sticky toffee pudding is made for one or two people and doesn’t require turning on the oven — just the microwave. Topping your warm cake with cold ice cream, whipped cream or sour cream is a welcome contrast and helps temper the sweetness. A few toasted pecans on top would add a nice crunch. — Ali Slagle

Yield: 1 to 2 servings. Total time: 10 minutes.

2 tablespoons unsalted butter

3 tablespoons dark brown sugar

3 tablespoons heavy cream

Salt

2 Medjool dates, pitted and chopped

1/4 teaspoon baking soda

1/4 cup/28 grams all-purpose flour

1/8 teaspoon ground cinnamon

Sour cream, vanilla ice cream or whipped cream, for serving

DIRECTIONS

1. In a small bowl or mug, melt 1 tablespoon butter in the microwave, about 30 seconds. Add 2 tablespoons brown sugar, 1 tablespoon heavy cream and a pinch of salt. Microwave in 30-second bursts, stirring between each, until the sugar is melted and the mixture comes together into a sauce, 30 seconds to 1 minute. Set aside; the sauce will thicken as it sits.

2. In a microwave-safe bowl that holds at least 12 fluid ounces/1 1/2 cups, combine the dates, remaining 1 tablespoon butter, remaining 2 tablespoons cream and the baking soda. Microwave until the butter has melted, 30 seconds to 1 minute. Mash the dates with a fork until broken down.

3. Add the flour, remaining tablespoon brown sugar, cinnamon and pinch of salt and stir just until combined. Spread into an even layer. Microwave until the top is just set, 45 seconds to 1 minute. Dollop with sour cream, vanilla ice cream or whipped cream and drizzle with the caramel sauce. Eat warm.