If you want to keep it simple every once in a while, we recommend these two-ingredient desserts. They’re easy, fast, and delicious, and they won’t require you to pull every last baking supply down from your cabinet to make them. You probably already have a lot of the ingredients needed for several of these sweet treats on hand!

And when you’re ready, you can level up to three-ingredient desserts.

But for now, let’s dive into these quick and easy two-ingredient dessert recipes for when you need a little sweet treat in a hurry.

2-Ingredient Pumpkin Brownies

Fudgy brownies don’t have to entail melting chocolate in a double boiler and lots of fussy mixing. You can just add a can of pumpkin puree to a box of brownie mix! Not only does that boost the nutritional content of your brownies, but it also gives them a luscious, fudgy texture. Dust with powdered sugar if you’re feeling fancy!

Get the recipe from Cookies and Cups.

2-Ingredient Coconut Macaroons

Making these coconut macaroons couldn’t be simpler. Just mix unsweetened shredded coconut with sweetened condensed milk, and bake. The results are chewy, sweet, and full of coconut flavor.

Get the recipe from Yummy Medley.

2-Ingredient Flourless Nutella Cake

Even if you don’t think of yourself as “a baker,” you can totally make this simple cake recipe. It’s made with just two ingredients: Nutella, which gives the cake a rich chocolate-hazelnut flavor, and eggs, which you probably already have on hand.

Get the recipe from Kirbie Cravings.

2-Ingredient Ice Cream

Not a fan of the 2-ingredient banana ice cream? Try this sweet, creamy option that’s made with whipped cream (or Cool Whip, if you want the recipe to be even easier) and sweetened condensed milk.

Get the recipe from Something Swanky.

2-Ingredient Strawberry Ice Cream

The secret to making an easy, dairy-free ice cream that’s still creamy and sweet? Using frozen bananas as the base, then adding in your favorite summer berries. But you can experiment with fruit other than strawberries, too!

Get the recipe from Two Peas & Their Pod.

2-Ingredient Lemon Bars

Who knew this classic dessert could be made with just two ingredients? All you’ll need is a box of angel food cake mix and a can of lemon pie filling.

Get the recipe from Tammilee Tips.

2-Ingredient Banana Coconut Cookies

Believe it or not, these golden-brown, sweet and nutty cookies are made with just two ingredients: banana and shredded coconut.

Get the recipe from Hey Rachel Marion.

2-Ingredient Chocolate Fudge

Fudge seems like it would be a hassle to make, but this recipe proves how easy it can be to satisfy that craving. Chocolate chips and condensed milk are all you’ll need.

Get the recipe from Kirbie Cravings.

2-Ingredient White Chocolate Mousse

This two-ingredient dessert recipe is decadent enough to serve company, but it’s still so easy to make. Top with fresh berries, shaved dark chocolate, or hot fudge if you’re feeling fancy.

Get the recipe from Pretty. Simple. Sweet.

2-Ingredient Chocolate Cake

One egg and melted chocolate later, and you have yourself a truly decadent, gluten-free chocolate cake.

Get the recipe from One Dish Kitchen.

2-Ingredient Coconut Bites

For a simple sweet treat, opt for these coconut bites made with just shredded coconut and chocolate.

Get the recipe from Maria Ushakova.

2-Ingredient Nutella Puff Pastry

What’s a dessert roundup without Nutella? This Nutella puff pastry recipe is easy to make, too; just wrap a dollop of Nutella into puff pastry.

Get the recipe from The Food Charlatan.

2-Ingredient Cake Batter Truffles

What’s even easier than making a two-ingredient dessert? Making a two-ingredient dessert that requires zero baking, like Sweet C’s cake batter truffles. All you need are yellow or white cake mix, one stick of melted butter, and, if you want a pop of color, sprinkles.

Get the recipe from Sweet C’s.

2-Ingredient White Hot Chocolate

This white hot chocolate really is as easy to make as it sounds. Combine white chocolate and warm milk for a sweet and soothing sipper.

Get the recipe from Baking Mischief.

2-Ingredient Peanut Butter-Caramel Dip

Crunchy peanut butter and caramel sundae sauce come together to make a dip that will make you eager to eat your fruit — apple slices, frozen bananas, you name it!

Get the recipe from Wheat by the Wayside.

2-Ingredient Cherry Pie Bites

Store-bought phyllo cups make quick work of a batch of cherry mini-pie bites. Top them with whipped cream if you feel like going all in with a third ingredient, or keep things simple.

Get the recipe from Pumpkin N Spice.

2-Ingredient Cookies & Cream Oreo bark

Cookies and cream Oreo bark is a treat so simple the kids can help make it. Keep it for yourself or pack it up in a cute tin and give it as a gift.

Get the recipe from The View from Great Island.

2-Ingredient Toaster Pastries

You don’t need to buy toaster pastries at the store when it’s so easy to make them at home! Piecrust and jam are all you need. If you do have the extra time (or the craving for even more sweetness), you can drizzle on some simple homemade icing, too.

Get the recipe from Amber Oliver.

2-Ingredient Chocolate-Covered Macadamia Nuts

Macadamia nuts are luxe enough to taste like an indulgent treat when they’re simply covered with chocolate.

Get the recipe from Wild Wild Whisk.

A version of this article was originally published December 2018.

Before you go, check out our gallery:

Watch: A 5-Ingredient Grilled Pizza That’s Easier Than Ordering Takeout

“For a cool and refreshing summer treat, try making a Coca-Cola granita!” Stewart wrote on Instagram this week. It has similar vibes to a root beer float, but you don’t need ice cream — just a bottle of coke will do the trick!

All you have to do is pour about 1 liter of Coca-Cola in a square glass pan and pop it in the freezer. Once it’s frozen, fluff it up with a fork and pour it into a cup to enjoy. To make it even tastier, Martha adds a dollop of whipped cream. But if you don’t have that, just the frozen coke slushie is delightful as it is!  

Who knew you could make a tasty summer dessert with just one ingredient? In the comments, people had mixed feelings about this treat.

“Martha I love you, but that’s a slushy 😂,” one person wrote. (But what’s wrong with a slushie?) Another joked, “Recession indicator af 😓 we got some tough time ahead.”

Someone else had a fabulous idea if you are making this for adults: “Then you add a little rum 🤪” Yes!

“Who needs 7/11 when you have Martha Stewart!!” another person quipped. Sure, 7/11 Slurpees are good, but this is cheaper if you are making them for a bunch of kids — and you don’t have to leave the house to get it!

We love complicated desserts as much as the next guy, but sometimes simple is just better. We guarantee the whole family will enjoy this sweet summer treat!

Before you go, check out our slideshow below:

To start building the flavors of this dish, you’ll first want to start by melting some butter into olive oil in a pan over medium heat. Slice a few cloves of garlic as thinly as you can and mince up a shallot. Add them to the butter and oil, along with a sprinkle of red pepper flakes, and allow them to cook until the shallots are translucent.

While the garlic and shallots are cooking, prepare your shrimp. If you’ve bought fresh shrimp, you may need to peel and devein them, which is much simpler than it sounds. In a clip from his Food Network show, Florence shows how to rock your knife along the back of the shrimp shell to easily remove it, and then how you can remove the vein with the tip of your knife. Alternatively, you can purchase and thaw frozen shrimp or peeled shrimp to skip this process altogether.

Season the shrimp with salt and pepper, and cook them in the garlic butter just until they turn pink. Then remove them from the pan before making your sauce.

Meanwhile, in a pot of boiling water, cook a package of linguini until al dente. Reserve about a cup of pasta water for your sauce before draining.

For the sauce, add a splash of white wine to the remaining garlic butter that’s in the pan, as well as more butter and oil. Bring everything up to a simmer and add in your pasta water to help thicken up the sauce. Once that’s cooked down a bit, add in some chopped parsley and some lemon juice before adding the shrimp back to the pan. Finally, toss in your cooked linguini and give everything a good toss before serving.

Grab the full recipe for Tyler Florence’s Shrimp Scampi here and impress your dinner guests the next time you host. This meal is fast, fresh, and so tasty that everyone will want your recipe!

Before you go, check out our gallery:

Drummond first starts by making the salad dressing, which features mayonnaise as the main ingredient. To the mayo, Drummond adds chipotle adobo, honey, lime juice, lime zest, and cilantro. Mix all of these ingredients together in a large bowl so you can begin to build your salad right on top of the dressing.

“I like cutting the kale into smaller pieces,” Drummond says in a clip from The Pioneer Woman on Food Network’s Instagram page, as this makes them easier to eat! Pickled red onions and cubed mango also go into the bowl, as well as some Cotija cheese (feta would work great, too!)

Finally, you’re ready to toss everything together in the bowl to evenly disperse the dressing. “I love the concept of making the dressing and dumping the [ingredients on top], because then you give yourself no choice but to use it all,” Drummond says.

Plus, as her sister adds in the clip, kale won’t wilt like other leafy greens, so you can make this salad ahead of a gathering without fearing the dreaded sog.

Drummond suggests topping the salad with grilled chicken or salmon if you want to turn it into a meal. But it also makes for a delicious side with really any BBQ staple. Grab the full recipe on Food Network’s website and get ready to make and enjoy the best salad you’ll have all summer season.

Before you go, check out our slideshow below:

Like any good grilled cheese sandwich, Garten starts by preparing the main ingredient: cheese! And she uses a box grater to break it down so it melts like butter once in the panini press.

“I love extra sharp Vermont cheddar,” Garten said in a clip from Barefoot Contessa shared to Food Network’s Instagram page. “I just think it has great flavor. It’s got a sharpness about it that’s really good in a grilled cheese sandwich.”

When the cheese is grated, Garten then prepares the bread. She likes to use a classic white bread which she brushes with melted butter on one side (this is the side that meets the pan). She then loads one of the slices up with the grated cheese and then adds a surprise special ingredient to the other slice — a fruit chutney.

“This is my secret ingredient,” Garten said about the chutney. “I love cheddar and chutney together. I’m using mango chutney…it’s kind of sweet and savory. It’s really surprising, but it’s so good.”

You could also use a jam of your liking, too. Think of it like serving cheese with jam on a charcuterie board. The combo is a little sweet, a little savory, buttery, crispy, and overall just delicious.

And that’s all there is to this sandwich! Garten likes to cook her grilled cheese in a panini press, but she noted you can also just cook the sandwiches in a regular pan with a heavy skillet on top to get that pressed action. Cook the sandwiches until the cheese is melted and oozing out from the sides and until the bread is nice and toasted.

Take the sandwiches off the heat, cut them in half, and lunch is served! Grab Garten’s full grilled cheese sandwich recipe here and get ready to change your mind about adding chutney to grilled cheese. Once you have it, you won’t be able to eat grilled cheese without it!

Before you go, check out Garten’s best dinner recipes below:

“If you’re intimidated by cooking fish at home, or just want an easy, no-fuss, tasty dinner, this recipe is for you,” Biegel wrote in a recent Instagram caption. “My freezer is always stocked with @fultonfishmarket seafood (I’m their culinary curator!) so I used halibut for this recipe, but cod would also work great, or even salmon … Enjoy!”

You’ll first want to get your fish seasoned and in the oven. Biegel uses chili powder, garlic powder, salt, and pepper, as well as olive oil and a few sliced jalepeños to flavor her fish. Toss the fish in the oven, and while that’s cooking, make your sauce.

The sauce is a mixture of mayonnaise, chiles in adobo, pomegranate molasses or honey, cilantro, and lime, all diced up in the food processor. It only takes a few minutes to make, and it’s so delicious.

When the fish is opaque after about 12 minutes, take it out of the oven and flake it using a spoon, and now you’re ready to eat! Biegel likes to make her tacos with warm tortillas and toppings like pico de gallo, cabbage, sauce, and a squeeze of lime.

“Fish tacos are my favorite! I can’t wait to make these!” one person commented on Biegel’s post. Another said, “Love how pantry-friendly your recipes/dishes always are. I could make this right now with what I have on hand for the most part, with a tweak (no fresh cabbage, but I think a bit of kimchi could work).”

Top your fish tacos with whatever you have on hand, and you’ll have a delicious, fresh, and easy dinner in just under half an hour. Grab the full recipe here and prepare to have the best Taco Tuesday ever!

In search of more summer recipes? Giada De Laurentiis has plenty:

“I called my mom this morning and told her I was craving her kimchi tofu soup (kimchi jjigae),” Gaines wrote in the caption of a recent Instagram post. “I asked her to video how to make it so I could log it and make it her way. This video makes me so happy, and her soup was just what I needed for a longer day at the office. Thank you, Mom. I like it your way.”

In the video, Gaines’ mom, Nan, shares that her soup is made with simple ingredients: kimchi, tofu, hot chili pepper, broth powder, and hot chili pepper bean paste. First, add a good helping of your favorite kimchi to a pot. Next, put a tablespoon or so of your bean paste into a measuring cup and add water to thin the paste out. Add this to your kimchi along with about a tablespoon of the chili powder.

“I don’t put a lot of other stuff in it. I don’t put pork or fish or clam…I just like the clean [soup],” Nan says in the video.

Once the chili powder and bean paste mixture is combined with the kimchi, add a couple of tablespoons of the broth powder and another cup or so of water. You could also use store-bought or homemade stock instead of the broth powder if that’s what you have on hand. Your soup is finally ready for the stove!

You can cook your kimchi soup for as long as you’d like. Nan likes to cook hers until the cabbage of the kimchi goes translucent, but if you like more crunch, cook the soup for less time.

“I forgot to add the tofu portion,” Gaines added to her caption. “She boils the soup on medium high for 10-15 minutes, then adds the sliced silken tofu into [the] soup and covers and boils for another ten minutes! She serves w rice.”

This soup is quick, easy, and will warm you from the inside out. Make it for lunch or dinner and you’ll have a new favorite dish on your menu!

Before you go, check out our gallery:

In a new video on the Food Network’s YouTube Channel, Ree Drummond (the genius southern cook behind The Pioneer Woman brand) shows us exactly how to whip up this warm and gooey lunch that she says has “Dad written all over it.”

Start with the meatballs. Drummond pours a layer of marinara sauce in a glass dish, then adds cubes of cheese to ready-made meatballs. While those cook, it’s time to make a delicious cheese sauce.

Add flour and other ingredients to a saucepan with melted better. She adds milk, two different kinds of cheese, and more, mixing everything together and letting it thicken. While that stays warm, she grills the sub rolls. And now it’s time to assemble everything!

Split the sub and scoop some meatballs and marinara sauce on the bread, adding extra sauce on top. From there, she adds banana peppers, then smothers it with the incredible cheese sauce. Top with extra seasonings (including more shredded cheese!), then dig in.

“This is Dad-friendly dining if I’ve ever seen it!” Drummond gushes as she holds up the plate with the overflowing meatball sub sandwich on it. Seriously — this is everything your dad’s heart (and ours!) could desire this Father’s Day.

Cheese is one of the main food groups for Drummond. Honestly, that’s part of the reason we love her so much! From mac and cheese to cheesy hot corn dip, we’ve compiled some of her most amazing, cheesy dishes. Because you can truly never go wrong with extra cheese!

Get Drummond’s full Cheesy Meatball Subs recipe HERE.

Before you go, check out our slideshow below:

Yes, we’re talking about rainbow recipes. Whether you’re a hard femme who wears all black or a bear who sports leather, everyone still deserves a little bit of color in their lives at Pride, so why not go all out with your party food? From the family-friendly (rainbow pizza!) to the night out must-haves (layered rainbow shots!), there’s something here for everyone. And rainbow foods don’t just have to be sweet — we’ve included several colorful savory recipes, too.

Take a look at the recipes below and get ready to plan a visually stunning menu for your Pride celebrations…even if your Pride celebration consists of sitting on the couch with some snacks and seltzer so you can re-watch But I’m a Cheerleader or Troye Sivan’s Rush music video for the hundredth time.

Come summer, we’re all for cooking as much food on the grill as possible. We love the smoky, charred taste of grilled food and the way it cooks just a little bit unevenly — vegetables that are blackened at the edges but still al dente inside and meat with a charred crust and an almost-rare center. Plus, grilling outside keeps you from having to turn on the oven and add more heat to your already hot house. You don’t need something massive and turbo-charged; a simple charcoal kettle grill is small-space friendly, relatively affordable, and easy to fuel (you can buy charcoal at most grocery stores in the summer).

The thing is, a grill can only fit so much food at once, so while it’s great for cooking up a main dish, there isn’t always room for sides. Plenty of summer side dishes don’t need to be cooked at all — think juicy tomato and burrata salads or crispy coleslaw with just enough mayo — but for those that do, we prefer to use a slow cooker.

If you think “summer slow cooker” is an oxymoron, we don’t blame you. One of the slow cooker’s best and most famous tricks is that it can turn inexpensive, tough cuts of meat into tender, pull-apart piles of wintry stews and braises. The results are pretty damn impressive, but not exactly the kind of thing you crave in warmer summer months.

The thing is: The slow cooker can do pretty much everything your oven does (except turn your kitchen into a midsummer sauna). Plus, the set-it-and-forget-it nature of the slow cooker means that it’s great for preparing party side dishes ahead of time and not having to think about them until it’s time to eat. You can even plug your slow cooker in to an outdoor electrical outlet if you really don’t feel like adding heat to your house!

A version of this article was originally published July 2018. 

Originally posted on StyleCaster.