Try any of these 14 two-ingredient recipes made for real life, for when you're tired and your pantry is running low. These recipes will have your back. Simple and using only two ingredients, they still deliver maximum flavor. You won't believe how easy these are to make and how good they taste.
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1) Nutella Croissants
These Nutella croissants are a match made in heaven. The hazelnut cocoa spread with its rich chocolatey flavor pairs well with the buttery flaky croissant. Don't worry about making your own croissants; any good store-bought variety will work perfectly fine. If you do decide to make your own, fill them with the Nutella before you bake. When you use store-bought, all you need to do is cut yours once and fill with Nutella.
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This gives a slightly different texture. One thing to note is that Nutella can burn easily, so keep the oven at a medium temperature of 325 to 350 degrees Fahrenheit. These are brilliant for crowds; everyone will enjoy them, and when using store-bought croissants, they are ready in 15 to 20 minutes.
Ingredients
Method
- Unroll the crescent dough and separate it into triangles.
- Spread a spoonful of hazelnut spread over each triangle.
- Roll each one up from the wide end into a crescent shape.
- Arrange on a lined baking sheet.
- Bake at 375F for about 11 minutes until puffed and golden.
Notes
2) Peanut Butter Fudge
This peanut butter fudge is delicious, and all you need is a little bit of patience. Fudge requires controlled sugar crystallization. If you do this too quickly, it will turn out grainy, and if it's too slow, then your fudge will not set.
Using our one-ball method with marshmallow cream or condensed milk, this shortcut means no thermometer is needed. The peanut butter helps to add extra fat and protein. I prefer to use a creamy peanut butter, as this gives a smooth fudge.
You need to let this cool completely. Do not touch it or stir it while it is still warm, as it will not set properly.
Peanut Butter Fudge
Ingredients
Method
- Warm the peanut butter and sweetened condensed milk together gently until smooth and combined.
- Stir constantly so it doesn't scorch.
- Pour the mixture into a lined square pan and smooth the top.
- Chill in the refrigerator for at least 2 hours until firm.
- Cut into squares and serve.
Notes
3) Ice Cream Bread
This ice cream bread uses only two ingredients: melted ice cream and self-rising flour. This results in an amazing bread with a cake-like texture. The ice cream helps provide fat, sugar, liquid, and a little leavening, replacing the traditional eggs, butter, and milk. The flavor of your bread will depend on the ice cream that you use. If you use chocolate chip ice cream, for example, it will be chocolate chip bread.
The texture tends to be a little denser than cake but more moist than a typical quick bread. It's very similar to our pound cake in texture. The most common mistake is using regular flour, which will not work. You need self-rising flour so that the bread can rise.
Ice Cream Bread
Ingredients
Method
- Let the ice cream soften and melt completely in a bowl.
- Stir in the self-rising flour until just combined into a thick batter.
- Pour the batter into a greased loaf pan.
- Bake at 350F for about 40 minutes until a toothpick comes out clean.
- Cool before slicing.
Notes
4) Cheesy Garlic Breadsticks
The unique shape comes from scoring the dough into strips just before baking. There's no need to knead or shape into individual pieces. You can use pizza dough or your favorite store-bought dough as a quick shortcut. Making your own dough takes time, and this recipe skips that step to give you something much quicker.
Brush the garlic butter on before and after baking so you get a nice strong flavor. Be careful not to overbake these, as they will go rock hard. Remove them from the oven when they are golden but still soft, and the cheese is still melty, since they will continue to cook and harden.
You can use mozzarella, but this can sometimes be a bit bland and greasy, so I like to use a mix with parmesan, which can give a little saltiness and brown better. I always prefer fresh garlic, as it packs more of a bite. But if you're using garlic powder, it will still work and is good for a quick weeknight meal.
Cheesy Garlic Breadsticks
Ingredients
Method
- Stretch each biscuit into a long rope and arrange them on a baking sheet.
- Spread the garlic herb cheese generously over the tops.
- Bake at 375F for about 13 minutes until puffed and golden.
- Let cool slightly so the cheese sets.
- Pull apart and serve warm.
Notes
5) Salsa Chicken
This salsa chicken is one of the easiest meals you will ever make, using chicken breast or even chicken thighs with some jarred salsa, made in your slow cooker or even Instant Pot. This is a great example of a dump-and-go recipe, perfect for weeknight cooking.
If you use chicken breast, make sure you incorporate enough liquid; otherwise, you can end up with a dry, stringy texture. The best time to shred your chicken is right after cooking, when it is still warm. I like to use two forks for this, but you can use a stand mixer too.
The good thing about this recipe is that it can serve as the base for tacos, burrito bowls, salads, and quesadillas, so you have plenty of options. Using jarred salsa is the quickest way to get dinner on the table fast, but you can use your homemade salsa and extra spices to boost the taste.
Salsa Chicken
Ingredients
Method
- Place the chicken breasts in a skillet and pour the salsa over the top.
- Cover and simmer over medium-low heat for about 20 minutes.
- Flip the chicken halfway through to keep it coated.
- Once cooked through, shred the chicken right in the pan.
- Toss with the salsa and serve over rice or in tortillas.
Notes
6) Pumpkin Muffins
I love pumpkin muffins, and these are super simple, utilizing pumpkin puree. This provides most of the moisture, so you can reduce how much oil you use or even skip it. Pantry staples are used, like canned pumpkin and a spice blend, usually a pumpkin pie spice made from cinnamon, nutmeg, ginger, and cloves.
The fat in the puree will help keep the texture of the muffin nice and tender. Do not overmix, as this will toughen your muffin. If you want to make these extra moist, incorporate some applesauce or Greek yogurt. It works wonders.
Pumpkin Muffins
Ingredients
Method
- Stir the spice cake mix and pumpkin puree together until smooth and thick.
- Divide the batter evenly among a lined muffin tin.
- Bake at 350F for about 18 minutes until the tops spring back.
- Let cool in the pan for a few minutes.
- Transfer to a rack to cool completely.
Notes
7) Oreo Truffles
These truffles look so fancy, but all you need is crushed Oreos and some cream cheese. Roll these into little balls, then dip them in melted chocolate. These are also no-bake and will set in the fridge or freezer.
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Ingredients
Method
- Reserve a handful of crushed cookies, then blend the rest into fine crumbs.
- Add a few spoonfuls of melted chocolate to the crumbs and mix into a moldable dough.
- Roll the dough into small balls and chill for 20 minutes until firm.
- Dip each ball into the remaining melted chocolate and set on parchment.
- Sprinkle with the reserved crumbs and let the coating set before serving.
Notes
8) Bacon Wrapped Asparagus
This is so savory and tasty but also quick and simple to make. The bacon fat bastes the asparagus as it cooks, enhancing flavor development. The browning of the bacon gives a nice sheen and creates a salty and savory crust.
Try to use a medium-sized asparagus spear. If it's too thin, it will overcook before your bacon colors and gets crispy. When you begin to cook these, always place them seam side down. If you start them with the seam side up after wrapping, the bacon tends to unravel as it cooks.
I like to use my oven for this recipe, but you could also use an air fryer or a grill. Each method gives a slightly different texture and crispiness.
Bacon Wrapped Asparagus
Ingredients
Method
- Gather the asparagus into small bundles of three or four spears.
- Wrap each bundle in a slice of bacon, tucking the ends underneath.
- Arrange seam-side down on a lined baking sheet.
- Roast at 400F for about 18 minutes until the bacon is crisp.
- Serve warm.
Notes
9) Lemonade Scones
These lemonade scones are an Australian and New Zealand classic. Using fizzy lemonade helps to replace the buttermilk and eggs, giving the scones their lift and moisture. It's the carbonation and sugar that help activate the baking soda, or self-raising flour, to give an extra rise and a tender crumb.
When picking out your lemonade, don't go for diet or a flat version. You need the carbonation and added sugar to get the right texture. These scones are usually just three ingredients: self-raising flour, cream, and lemonade. Be careful not to overhandle them, as overworking can make them tough. These are not as rich as traditional scones, but they're very easy to make and great for beginners.
Ingredients
Method
- Stir the chilled lemonade into the self-rising flour just until a soft dough forms.
- Gently pat the dough out on a floured surface to about an inch thick.
- Cut out rounds with a biscuit cutter.
- Arrange the scones close together on a baking sheet.
- Bake at 425F for about 12 minutes until risen and lightly golden.
Notes
10) Coconut Macaroons
These coconut macaroons are extremely popular, typically using shredded coconut, sweetened condensed milk, and egg whites. The egg whites help give structure, while the condensed milk helps bind and sweeten. Most people tend to overmix or overbake, and this results in a dry macaroon. What we want is a nice golden edge with a center that is soft and chewy.
The type of coconut you use can change the texture and the balance of the sugar. It's most common to use sweetened coconut. I like to make mine with the classic chocolate-dipped bottom, but you can also drizzle chocolate over the top. These are naturally gluten-free, which makes them even more popular.
Coconut Macaroons
Ingredients
Method
- Stir the shredded coconut and sweetened condensed milk together until thoroughly combined.
- Scoop small mounds onto a parchment-lined baking sheet.
- Press each mound gently so it holds together.
- Bake at 325F for about 18 minutes until the edges turn golden.
- Cool completely before lifting from the parchment.
Notes
11) Tomato Basil Salad
Our tomato basil salad is satisfying and makes use of one of the most well-known combinations out there. Always choose ripe tomatoes, the freshest basil, and the best olive oil you can find. All you need is a little salt and pepper. You can even add some mozzarella and turn it into a caprese salad.
This salad always disappears quickly. It requires little prep, it's refreshing, and it helps to cleanse your palate before you move on to something more substantial.
The most common mistake is using fridge-cold tomatoes. There's nothing worse than a cold tomato; it has no flavor, and the texture isn't great either. Always make sure your tomatoes are at room temperature before you serve them. I always try to make sure I use tomatoes in the summer, since seasonality does make a difference in terms of flavor. Since this is only a couple of ingredients, quality really does matter, so use the best you can find.
Ingredients
Method
- Slice the tomatoes into thick rounds or wedges.
- Arrange them on a serving platter.
- Scatter the torn basil generously over the top.
- Let it sit a few minutes so the juices mingle.
- Serve at room temperature.
Notes
12) Two-Ingredient Pizza Dough
All you need for this pizza dough is self-rising flour and some Greek yogurt. Amazingly simple, with no yeast and no need to proof, this recipe went viral on Instagram and TikTok around 2018, and due to its low calorie count, became extremely popular.
Always use self-rising flour. And if you use standard flour, your dough won't rise, and it will be too dense. This pizza dough is so quick and easy when compared to a traditional dough, but remember the texture is more dense with more chew, not really like a Neapolitan-style crust. Perfect for weeknight cooking, this dough is ready in minutes; no need for yeast, kneading, or hours of proofing.
Two-Ingredient Pizza Dough
Ingredients
Method
- Stir the self-rising flour and Greek yogurt together until a shaggy dough forms.
- Knead on a floured surface for a couple minutes until smooth.
- Roll or stretch the dough out onto a lined baking sheet.
- Add your favorite sauce and toppings.
- Bake at 450F for about 15 minutes until the crust is golden and crisp.
Notes
13) Banana Pancakes
Who doesn't love banana pancakes? This two-ingredient version is just right: bananas and eggs. Some people add oats, but there's no flour found here. I like to always go for super ripe bananas with black spots, as these are sweeter with more flavor, plus they are softer and easier to mash. Because there's no flour, they are naturally gluten-free.
You need to be careful when cooking these, as they are very delicate and need to be cooked over low heat. If the heat is too high, they will fall apart. They have a slightly different texture when compared to traditional pancake recipes using flour, and are softer with a more custard-like texture. They are not strong enough for flipping.
These are a great way to use up ripe bananas, and kids will love them.
Banana Pancakes
Ingredients
Method
- Mash the bananas in a bowl until smooth.
- Whisk in the eggs until the batter is well combined.
- Heat a lightly greased skillet over medium-low heat.
- Pour small rounds of batter and cook until set on the bottom, then flip carefully.
- Cook the other side until golden and serve warm.
Notes
14) Nutella Mousse
I love Nutella, and this mousse version is super light and airy. All you need to do is fold some whipped cream into your Nutella spread. Watch out not to overmix, as you will lose the air of the whipped cream and lose that mousse-like texture. The Nutella needs to be at room temperature to mix properly, so try not to get it too warm or too cold, as you won't be able to incorporate it properly.
This is a no-bake dessert, so all you need to do is leave it in the fridge for around two hours to let it set. You can jazz this up if you want to by adding coffee or chopped hazelnuts, or even topping it with a little flaky sea salt.
Nutella Mousse
Ingredients
Method
- Whip the heavy cream to soft peaks in a chilled bowl.
- Gently warm the hazelnut spread just until pourable, then let it cool slightly.
- Fold the hazelnut spread into the whipped cream until no streaks remain.
- Spoon the mousse into serving glasses.
- Chill for at least 1 hour before serving so it firms up.
