The Lazy Girl’s Guide To Two-Ingredient Satisfying Desserts That Are Effortless

This is a lazy girl’s guide to fuss-free and low-ingredient desserts and you are in luck if you love chocolates and doughy cakes and breads. Yes, all are simple two ingredients that satisfy any craving you might have in an instant! Simply combine your main ingredients, maybe throw in an optional add-in like nuts or sprinkles, then pop it in the oven or fridge to let the magic happen.

1.Peanut Butter Fudge

Ingredients:

• 500 gm peanut butter jar
• 350 gm whipped cream cheese frosting

Instructions:

1. You will need a brownie pan for this i.e., an 8x8-inch square pan, lined with parchment paper and set it aside for later.
2. Scoop out the peanut butter and whipped cheese cream from their jars into a microwave-safe bowl, then heat in the microwave on high for 30 seconds, stir then heat again for 30 seconds until the mixture turns into a puddle and completely blends.
3. Once blended, pour this liquid into the prepared pan, using a spatula to scrape every drop from the bowl.
4. Refrigerate this to-be fudge for at least an hour to set. Then take it out to cut into cubes for easy consumption.

2.Oreo Bark

Ingredients:

• 18-20 Oreo cookies
• 350 gm white chocolate chips

Instructions:

1. You will need a 10x14-inch (or slightly larger) baking sheet lined with parchment paper and set this aside while you break the Oreo cookies into chunks, and get to work on the chocolate.
2. In a microwave-safe bowl, melt white chocolate chips in 30-second intervals, stirring between each, until the whole chocolate chips liquefy and are smooth.
3. Pour crushed Oreos into the white chocolate liquid using a spatula to evenly coat and mix each Oreo crumb then transfer to the lined baking sheet and refrigerate for 1 hour or until set.
4. Break bark into pieces to serve.

3.Soda Cake

Ingredients:

• 250 ml soda (any flavour)
• 1 box cake mix (any flavour, about 180 gm

Instructions:

1. Preheat the oven to 180°C, grease an 8x8 inch baking pan, and get to work on the cake in the meantime by pouring the entire soda and emptying the entire contents of the cake mix into a greased baking dish, then mix nicely until the batter is lump-free.
2. Bake for 30 minutes, until the top is golden brown and the toothpick insert test is successful.

Notes:

• For a moist cake, use everyday soft drinks because diet soda will result in a denser cake.
• Add 1/2 teaspoon baking soda to the dry ingredients if you want your cake to be airy and spongy.
• Frost with a simple powdered sugar glaze or enjoy on its own and this soda cake will stay well covered at room temperature for up to 3 days.

4.Palmiers

Ingredients:

• 1 sheet of puff pastry (thawed)
• 50 gm cinnamon sugar

Instructions:

1. Preheat the oven to 200°C and line a baking sheet with parchment paper, whilst laying out the puff pastry on a separate piece of parchment paper.
2. Roll the puff pastry using a rolling pin flattening any folds there might be then He generously sprinkle cinnamon sugar all over the puff pastry.
3. Take the diagonal ends of the puff pastry and fold them towards the middle, this should cover a distance of about ¼ of the pastry, repeat with the unfolded edges the folded edges touch at the centre. Repeat with both sides until a 6-layer stack forms and it resembles a rectangular shape, this needs to be cut into 4 pieces.
4. These 4 pieces need to further be cut into 5 pieces each to resemble the palmiers or heart-shaped, puff pastry, laced with cinnamon sugar.
5. Place on the baking tray with ample space between each heart and bake for 29 minutes and let them cool before eating.

5.Ice cream Bread

Ingredients:

• 400 gm vanilla ice cream
• 120 gm self-rising flour (flour mixed with baking powder

Directions:

1. Preheat the oven to 180°C while prepping a 9x5-inch loaf pan by spraying it with a non-stick spray then set aside, while getting to work on the ice cream.
2. Mix the ice cream and flour in a bowl, mixing properly to fix any lumps or dry powder in the flour.
3. Dump the mixture in the loaf pan and use a spatula to smoothen it into a flat-topped mixture.
4. Pop it in the oven and bake for 40-45 minutes, do the toothpick test to check if the mixture is baked properly.
5. Take it out of the oven once baked and set aside for cooking then invert onto a plate to be sliced and eaten fresh.