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Showing posts with label 2 ingredient recipes. Show all posts
Showing posts with label 2 ingredient recipes. Show all posts

Saturday, October 6, 2012

Nutella Hot Chocolate

This was perfect for today because it is cold, rainy, and blustery.  Hot chocolate sounded so good.

I stumbled on this recipe and couldn't believe it.  Nutella hot chocolate?  Seriously?  I could eat Nutella straight from the jar, but making hot chocolate with it?  Swoon!! And, it is a 2-ingredient recipe.  I had to try it! 

I found this recipe here at The Heavenly Hearth.

Nutella Hot Chocolate:
1 cup hot milk
2 tablespoons Nutella*

I warmed the milk in the microwave for about 1-1/2 minutes (you want to make sure it doesn't boil), then stirred in the Nutella a tablespoon at a time.  I tasted it to see if it needed any sugar, and it was just right.  No additional sugar was needed. 

This definitely rates high on the wow factor!

*I've heard you can substitute the Jif Chocolate PB, but I have not tried it. 


Tuesday, October 2, 2012

Two Ingredient Pumpkin Spice Bread

The leaves are beginning to change, and temperatures are cooling.  That means it's time for pumpkins!  What better way to usher in fall than with a little pumpkin spice bread? 

I'm usually skeptical when it comes to certain recipes, particularly when it comes to baking.  Lately, however, I've been fascinated with recipes that contain only 2-3 ingredients.   I love to cook, and I love simple recipes, but some are a bit too simple.  Sometimes taste or consistency is sacrificed for ease.  Well, not with this one!   It was moist, tasty, and oh so easy! 

Pumpkin Spice Bread:
1 Package spice cake mix
1 Large (29 oz.) can of pumpkin*

Preheat oven to 350 degrees.  Mix ingredients well, until all lumps of cake mix are smoothed out.  Pour into a greased 9 x 13 inch pan.   Bake at 350 for 25-30 minutes or until a knife inserted in the middle comes out clean.  Allow to cool completely, then slice and serve with powdered sugar or cream cheese frosting. 


*I've seen some recipes that say to use the smaller can of pumpkin.  I tried it and did not care for it at all.  The batter was more like clay or putty, and it was nearly impossible to spread in the pan.  In my opinion, the larger can yielded better results.