5 Recipes With 5 Ingredients Or Less

I love trying out new recipes. I have an entire folder on my computer dedicated to wondrous desserts I plan to bake. But I haven’t even made a dent in my sugar-filled list. Why? Because there are too many ingredients to buy.

I hate grocery shopping. Every time I buy food, it’s either gone a week later or sits in my cupboard for months. Plus, money. So when I see a new recipe that requires protein powder, marshmallows, or twix bars (which I should keep on hand, but don’t,) I never get around to actually making it.

My solution? Simpler recipes. You’d be surprised by how much you can do with just peanut butter, sugar, and eggs. Check out these 5 simple recipes with 5 ingredients or less.


1. Safe-to-Eat Sugar Cookie Dough

1 1/3 cups and 1 tablespoon all-purpose flour
1/2 cup butter, softened
3/4 cup white sugar
1-2 tablespoons water
1/2 teaspoon vanilla extract

In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in flour and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.

Source: Willow Bird Baking


2. Old Fashioned Potato Candy

1/2 cup leftover (preferably homemade) mashed potatoes
5 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
4 Tablespoons Peanut Butter (approximately)

Put mashed potatoes, vanilla, and salt into a bowl and add one cup of powdered sugar at a time, while kneading with your hands until mixture becomes a firm fudge-like consistency. You may need a tad more or less of the powdered sugar depending on how the mashed potatoes were made. Make adjustments depending on the texture of the mix, you’ll want it to be firm & dry enough to keep its shape but not too dry that would cause it to crumble.

Divide the mixture in half, sprinkle work surface & rolling pin with powdered sugar and roll the potato candy into a 1/4 inch thickness. Spread a thin layer of peanut butter on top, about 1/4 inch. If you use too much it will squish out the sides when rolling it up.
Gently roll into a loaf and cover with plastic wrap or wax paper and chill for at least 1-2 hours hours before cutting into 1/2 inch thick slices (approximately 12 per loaf).

Source: Wenderly


3. Gluten Free Peanut Butter Cookies

1 cup creamy peanut butter
1 cup white sugar
1 teaspoon baking powder
1 egg

1. Preheat the oven to 350°. Cream the peanut butter and sugar in a bowl. Beat in the baking powder, and add the egg. Mix until it is all well combined.

2. The dough will be sticky, so be prepared to get your hands messy. Roll some dough into a ball. Roll the ball into white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough. Flatten the balls with the back of a fork in a criss-cross pattern.

3. Bake in the oven for about ten minutes. You will know the cookies are done when they feel coherent, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar.

Source: The Daily Green


4. One Minute Peanut Butter Cake

1 egg, beaten
1 tablespoon brown sugar
1/2 teaspoon baking powder
1 heaping tablespoon flour
2 tablespoons peanut butter


In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour. Pour batter into a greased ramekin (or coffee mug). Microwave for 30 seconds. Remove cake from ramekin (or don’t), pour frosting over top if desired.

Source: Back to Her Roots


5. Banana Ice Cream

Peel and slice ripe banana. Put in freezer for an hour or so. Put frozen slices in a blender or food processor and pulse until it goes from crumbs to smooth and creamy. Mix in some peanut butter or chocolate chips for extra flavoring!

Source: The Kitchn