5 Insanely Simple Two-Ingredient Recipes

1. Nutella + Eggs = Flourless Nutella Cake

Prep Time: 10 minsCook Time: 25 minsTotal Time: 35 mins

ingredients:

4 large or extra large eggs

8 1/2 ounces Nutella (weigh this out on a scale)

directions:

1. Grease a 6 or 7 inch round springform pan. Then line with parchment paper on sides and on bottom. (One of the cakes I made, I simply sprayed pan but it still sticks, so it is best to line with parchment paper. By spraying with oil first, the parchment paper stick ons better.) Preheat oven to 350F. Beat eggs on highest speed with stand mixer until about triple in volume, about 6 minutes. The egg consistency is the key to making this recipe work, so don't try to save time on this step. Eggs must be beaten until triple in volume as that is what creates the cake.

2. Measure out Nutella into a glass bowl. Microwave Nutella for about 20 seconds to make it softer. Add in 1/3 of the egg mixture. Gently stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain. Make sure to do this in 3 batches because otherwise the whipped eggs may lose too much of the air that has been whipped into them if you try to do it all at once.

3. Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean. Let cake cool completely before removing from pan and cutting and serving.

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2. Pitted Dates + Coconut Butter = No Bake Coconut Cookie Dough Balls

ingredients:

 (no added sugar!)
Scant 2/3 cup pitted dates (80 g) (I like Sunmaid brand, because they’re softer. See the nutritional info link, below, for substitution notes)
1 and 1/2 tbsp coconut butter or Homemade Coconut Butter
Tiny pinch salt (can be omitted if desired)
Optional: shredded coconut, chocolate chips, etc. 

directions:

Blend everything together in a food processor. This makes a small batch, so I used my Magic Bullet. If you have a bigger processor, it might be best to double or triple the recipe so everything blends more smoothly. (The recipecan be done in a blender, but the results are stickier.) Smush into one big ball, then roll into little balls or bars or cookie-cuttered shapes.

Nutritional Info:

Calories: 35
Fat: 1 g
Carbs: 7 g
Protein: less than 1g
Fiber: less than 1g
ww points (new system): 1 point -->

3. White Chocolate Chips + Oreos = Cookies n’ Cream Oreo Bark

 Ingredients:

    10oz. Ghirardelli white chocolate chips
    15 regular size Oreos, plus 3 more for topping

Directions:

Preparation: Line an 8×8 pan with enough parchment or wax paper for a 1 inch overhang on each side.

    Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted.  Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add chopped Oreos and stir to combine. Pour mixture into pan. Use a spatula to smooth out top.
    Finely chop remaining Oreos and sprinkle on top. Chill for about 10 minutes until chocolate becomes solid.
    Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork. 

notes:

    To shave off even more time use mini Oreos to bypass chopping regular size ones.
    If white chocolate doesn’t suit your taste, use any chocolate that does.
    You can leave the top bare but keep in mind it will look slightly grey from the mix of black Oreo crumbs against the white. To avoid the unappetizing grey tint either drizzle the top with chocolate or sprinkle finely crushed Oreos on top.

4. Can of Strawberry Frosting + White Chocolate Chips = Strawberry Fudge

Ingredients
 
    1 (16 oz) can of strawberry frosting
    1 12 oz bag of white chocolate chips
Directions:
 
    Prepare a 9x9 pan by spray lightly with cooking spray.
    Over a double boiler, or in the microwave, melt your white chocolate chips.
    When chips are melted, remove from heat and stir in your strawberry frosting, evenly.
    Spread in your prepared pan and place in fridge to set for 30 minutes.
    Cut into squares to serve.

Notes
Store in refrigerator in an airtight container for up to a week.

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5. Chicken Breasts + Italian Dressing = Easy Italian Chicken

 

Ingredients:
 
6 skinless, boneless chicken breast
halves

1 (16 ounce) bottle Italian-style salad
dressing

Directions
 
1. To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
2. Preheat oven to 350 degrees F (175 degrees C).
3. Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken -->

article source: stumpleupon.com