10 Two-Ingredient Recipes Every 20-Something Should Know

Photographed by Jackie Alpers.
Sometimes, when we set out to try a new recipe, it involves way too many ingredients that our pantries are missing. So either we go out and buy a bunch of new stuff (spending way too much money in the process), or we just give up and order Seamless. The latter happens a lot.

That's why we wanted to see if we could make some seriously delicious comfort foods out of just two ingredients — simple, easy, no-fuss recipes. We're not talking two ingredients plus oil, salt, pepper, and a bunch of other stuff. We're talking two ingredients, period.

It sounds impossible, but it's not! With just two staples, you can make Nutella cake, pizza dough, ice cream, pancakes, and a slew of other delicious eats. Get the recipes ahead, and enjoy your mostly-empty grocery-store shopping cart.
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Photographed by Jackie Alpers.
Nutella + Eggs = Nutella Cake
Two-ingredient cake might just be the best thing that ever happened to us.
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Photographed by Jackie Alpers.
Nutella Cake
Serves 6-8

One (34-ounce) jar of Nutella
4 large eggs

1. Pre-heat the oven to 350°F. Grease 4 mini springform pans or one 8-inch cake pan. Crack the eggs into a large mixing bowl and beat on high speed until the eggs are a lighter yellow color and have tripled in volume; about 10 minutes.

2. Transfer the Nutella to a microwave-safe bowl and heat for 60 seconds, stirring once halfway through. Reduce the speed of the mixer to low and add the warm Nutella one spoonful at a time.

3. Pour the batter into the prepared pan(s) and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving.
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Photographed by Jackie Alpers.
Parmesan Cheese + Pepperoni = Parmesan Pepperoni Pizza Crisps
Because the crispy burnt cheesy parts of the slice are the best bites, anyway.
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Photographed by Jackie Alpers.
Parmesan Pepperoni Pizza Crisps
Serves 4-6

2 cups shredded Parmesan cheese
1 package pepperoni slices

1. Preheat the broiler to 450°F. Line a half baking sheet with a silicone baking mat or parchment paper.

2. Drop 1 to 2 tablespoons of shredded Parmesan onto the baking sheets into tiny mounds and top with a slice or two of pepperoni.

3. Bake 5 minutes or until golden brown. Let cool slightly and loosen with a spatula.
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Photographed by Jackie Alpers.
Bacon + Eggs = Bacon & Egg Breakfast Cups
Making a homemade breakfast just got SO much easier.
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Photographed by Jackie Alpers.
Bacon & Egg Breakfast Cups
Makes 4

8 slices bacon
4 eggs

1. Preheat the oven to 400°F. Partially cook the bacon in the microwave on a paper-towel lined plate for 3.5 minutes. The bacon should still be bendable.

2. Let cool to the touch, then curl 2 bacon strips around the inside of 4 cupcake tin wells.

3. Gently crack an egg into each cup and cook until the egg is set and the bacon is crisp; about 10-15 minutes. Remove from the tins with a spoon or spatula.
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Photographed by Jackie Alpers.
Bananas + Eggs = Banana Pancakes
It doesn't look like these two ingredients could make pancakes, but they do, and they're delicious.
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Photographed by Jackie Alpers.
Banana Pancakes
Makes 9 4-inch pancakes

2 eggs
One large, firm, yellow banana

1. Pick a large banana that is ripe, yet firm and not too mushy. Break it into small pieces into a large mixing bowl.

2. Crack in the two eggs and beat with a hand mixer until well blended and slightly frothy. The batter will be thinner than pancake batter usually is.

3. Heat a large non-stick griddle or frying pan over medium heat. Ladle small portions of the batter onto the griddle, to make pancakes with about a 4-inch diameter, and heat for about a minute.

4. Gently flip the pancakes and cook for another 30 seconds to a minute. Serve with banana slices.
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Photographed by Jackie Alpers.
Beer + Cheddar Cheese = Beer & Cheddar Cheese Dip
Because the only thing that could make melted cheese better is beer.
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Beer & Cheddar Cheese Dip
Serves 8-10

2 cups shredded sharp cheddar cheese
1/2 can or bottle good quality beer

1. Heat the beer in a sturdy medium-sized saucepan over medium-low heat.

2. Stir in a handful of cheese and stir until the cheese is completely melted and incorporated into the beer.

3. Continue adding cheese and stirring, one handful at a time until you have a thick, creamy sauce. Serve with pretzels.
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Photographed by Jackie Alpers.
Peanut Butter + Banana = Peanut Butter & Banana Ice Cream
If you eat peanut butter and bananas as a snack, you'll love this healthy ice cream trick.
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Photographed by Jackie Alpers.
Peanut Butter & Banana Ice Cream
Serves 2

4 very ripe bananas
2 tbsp peanut butter

1. Cut the bananas into 1/4-inch thick slices, place in a resealable plastic bag and freeze for 4 hours or overnight.

2. Place the frozen banana slices in a blender with the peanut butter and blend until smooth, scraping down the sides of the blender as needed.

3. Serve immediately for soft serve, or refreeze until ready to serve for harder ice cream.
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Photographed by Jackie Alpers.
Cocoa Powder + Sweetened Condensed Milk = Brazilian Chocolate Truffles
You're just two ingredients away from fancy-ass chocolates.
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Photographed by Jackie Alpers.
Brazilian Chocolate Truffles
Makes 12 truffles

3 tbsp, plus 1/2 cup unsweetened cocoa powder
1 can sweetened condensed milk

1. Bring the condensed milk and 3 tablespoons of the cocoa powder to a boil in a large saucepan over medium heat, stirring constantly with a rubber spatula.

2. Reduce the heat to medium-low and cook, stirring constantly, until the mixture pulls away from the sides of the pan and has the consistency of very thick frosting; about 10 to 15 minutes.

3. Pour the mixture onto a baking sheet lined with waxed paper or a silicone baking mat. Let cool completely until it becomes firm and pliable, but not hard; about 1 hour. (You can refrigerate it to speed up the process.)

4. Line a baking sheet with wax paper. Shape the cooled truffle mixture into 1- to 2-inch balls, roll in cocoa powder and place on the wax paper. Refrigerate for least 20 minutes before serving.
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Photographed by Jackie Alpers.
Chocolate Yogurt + Phyllo Cups = Chocolate Yogurt-Filled Phyllo Cups
A homemade dessert that anyone can make.
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Photographed by Jackie Alpers.
Chocolate Yogurt-Filled Phyllo Cups
Makes 12

1 small container chocolate yogurt (about 6 ounces)
1 package pre-baked mini Phyllo cups, such as Athens

Defrost the shells according to package instructions. Spoon in a dollop of yogurt and serve.
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Photographed by Jackie Alpers.
Self-Rising Flour + Greek Yogurt = Pizza Dough
With this pizza dough trick, you'll be a pie-making pro in no time.
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Photographed by Jackie Alpers.
Greek-Yogurt Pizza Dough
Makes enough dough for one large or two smaller pizzas.

1 cup plain Greek yogurt, full fat or 2%
1 1/2 cup self-rising flour

Mix the Greek yogurt and flour in a large mixing bowl until well incorporated, then knead on a floured surface until the dough is soft and pliable; about 5-8 minutes.
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Photographed by Jackie Alpers.
Berries + Honey = Homemade Fruit Leather
Grown-ups can eat fruit leather, too! Especially when you've made it yourself.
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Photographed by Jackie Alpers.
Fruit Leather
Serves 8-10

2 cups berries, any variety or mixed
2 tbsp honey

1. Preheat the oven to 170°F or the lowest temperature possible while still being turned on. Line a large, rimmed baking sheet with parchment paper.

2. Place berries and honey in a blender and blend until liquified. Pour the mixture onto the prepared baking sheet and spread to an even layer about 1/4-inch thick. Place in the oven and dry for 3.5-4 hours or until the edges pull away from the pan and the center is firm.

3. Cut into shapes with cookie cutters or, cut into strips with a kitchen scissors or pizza cutter. Roll strips up on top of a slightly larger sized piece of parchment paper to store.