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Typically, foods like donuts, cheesecake, cookies, or marshmallows require a whole list of ingredients to make. Well, it turns out, not exactly, because I've spent the last few months collecting what I think are the most intriguing two-ingredient recipes on the internet. And today we will put them to the ultimate test and evaluate each one to find out if these recipes are culinary genius. Oh my God. And some of them are just a beautiful fairy tale. And first up we'll have these interesting two-ingredient marshmallows from Modern Nona. I have seen several of these recipes become popular. Let's go.
I bet you didn't know that you can make the healthiest marshmallows with just two ingredients, exclusively from boiled apples. All you need to do is boil the apples for 15 minutes and then puree them into a smooth puree. Add a dash of honey if desired, then add the gelatin. Mix, pour into a baking dish and refrigerate. Taste. And don't forget to subscribe to see more Pretty cool. I mean, the texture looks amazing. I love apples. And all we need are two ingredients. Apples and some powdered gelatin. I'll start by peeling the apples and cutting them into small pieces. Then I'll put them in a pan with a little water.
I'll cook them for about 15 minutes until they're completely soft, then blend them into a smooth applesauce. I don't think it's necessary, but she mentioned adding sweetness if you want. And since marshmallows are solid sugar, I think it won't be any worse . So I'll add a little honey. Then I pour the applesauce into a blender. I'll add powdered gelatin. And I will beat on high speed until the mixture becomes shiny and very fluffy. This recipe is simply amazing. It is almost a miracle that such splendor can be achieved. Although, it's not exactly marshmallow. I do n't think it smells like marshmallows at all.
It looks like a marshmallow. That's it. If you're on set and need to make one, this is a good recipe. I somehow.I don't like it. Not for you? Yes, that's pretty strange. It tastes like, um. That gelatinous texture is difficult for me Very spongy, very light, but something is missing. Do you like it? I eat this. You eat, but I doubt it all the time. What is the lowest level? This is F. Can we raise it to D? Because the technology is cool and it works.
The technology is cool and it works. OK. Next up, we have crispy nori and rice paper chips from Food in box. Food in a box. This is Food in a box. The hardest part about this video won't be recreating the dishes. And my attempts to read or pronounce these names with my dyslexia. It's fast. A little nori, a little rice paper, a microwave. This is great. I mean, it's really cool if it works. So, for these chips, we need nori sheets and rice paper or spring roll wrappers. Both are now easy to find in most supermarkets. I'll take the nori sheets. I'll sprinkle them with salt. I'll add sesame seeds. Yes, it's technically the third ingredient, but I don't think it's necessary for the result. Then I'll get a bowl of water. I quickly dip the
rice paper in water so that it is completely moistened. I'll put it right on the hole and press it down a little so it sticks well. While it's still dry, I'll trim the excess edges of the nori. Then I will cut the circle into four equal parts. The hardest part about this recipe was finding enough microwave-safe utensils to shape them like hers. But I gathered a few random bowls, stuffed chips in them so they took the shape of little baskets. Now all that's left to do is put this in the microwave for 2 minutes. Okay, I'll get it. Oh yes, they browned and swelled. Wow! Oh, chips. Class. This one is just perfect.
Wow, emotions are running high because I didn't even expect the technique to work so well. So, we have chips. Now it's a matter of taste. I used to buy packets of chips like these. Oh, this is It sells chips that are already on sale. The same, like rice. My God S-level. Absolutely S-level. Oh my God. Incredible. I didn't expect it to be so delicious because I've tasted it raw, but everything toasts as it cooks, highlighting the flavor of the seaweed, rice, and sesame.
It tastes like toasted sesame with seaweed. Very good. This is 100% S-level. So, let's move on to these two-ingredient gluten-free quinoa wraps from Eats with Jamie. They look just great. I'm still a little confused, as an Instagram user who's not really used to it. Why do you have to leave a comment under every recipe on Instagram now? Is it just for engagement? There is some kind of hidden marketing strategy going on here. Can you just give us the recipe? It's just two damn ingredients. Sorry for the digression. Let's start.
I almost never buy ready-made wraps in stores because they can be made at home with two ingredients. And those two ingredients are quinoa and flax. These minimally processed wraps are gluten-free, high in fiber, and vegan. They are inspired by Indian dosas and French crepes. I was just going to say that they look like dosa. Mix soaked quinoa and flax and cook in a pan like dosa or pancakes. They are very flexible and have a neutral taste, so they are suitable for sweet or savory dishes. The fact that they don't need to be fermented, and they look really good. Honestly, it intrigued me. But with recipes like these, you never know if something will work or how easy they are to make until you try them. So, as it turns out, all
we need is quinoa and ground flax. You can also take whole flax seeds and, of course, grind them yourself. First, I soak the quinoa in water for about 2 hours so that it swells well and is easy to break. Then I will add the soaked quinoa along with the water directly into the blender. And I'll add ground flax for binding. I'll add a little salt for taste. And I just blend everything until smooth. Now to the pan, I added a little coconut oil. I don't know if she added oil. It seemed like she was frying in a dry place, but I guess there would be no harm. I poured some batter into the pan. And the first pancake held together and didn't stick, which was a good sign. But the dough was a little thick.
So I added a little more water, which gave the perfect consistency to treat them like pancakes, where I could fill the entire pan just by swirling it. When I saw nice bubbles, I flipped it over. Fry for another minute or two on the other side. And we got some great quinoa wraps. This is the only one I've tried because I needed to check the thickness. I'm impressed, I tell you. But try this one, the regular one. She, you know, was a little steamy. The taste, they remind me of that Ethiopian bread Yes. It's like a mix with dosa. I think the taste is great. You get so much flavor from the quinoa and they cook so well. Flax combines everything perfectly.
Try something a little crunchier, with cheese. Oh yes. I am very impressed. I didn't expect them to turn out so well, cook so well, and be so delicious. They are good. Yes, I'm giving it an S level. Yes, they are really very good. So delicious. It was very easy. Very versatile. So, now that we have these S-class tortillas, I'm going to spread some bean paste on them. I'll put out some stewed meat in the verde sauce that I made. A little Monterey Jack cheese. They get a nice crispy crust on this non-stick skillet from HexClad, the sponsor of today's video. I've talked about this before, but I've had a conflicted relationship with nonstick
pans for almost my entire cooking career. I liked the convenience, but the expiration date was annoying, because they all lasted about a year, which is a real blasphemy. So, in the end, I just gave up on them. Until many years ago I got my hands on the first non-stick pots and pans from HexClad. And this non-stick lifestyle is back again. And that's thanks to their patented Terabon ceramic non-stick coating, which is POS and PTFE-free, providing a wonderfully smooth surface. And when combined with these stainless steel protrusions, you get a protective layer that keeps the non-stick coating fresh, even when you use metal utensils. That's why after years of use, my pans still look like new. Because these are hybrid pans, you also get the
cooking efficiency of stainless steel with excellent heat retention, the perfect weight for easy use, and all with the added convenience of non-stick coating, making them the perfect everyday cookware. So, if you're interested in trying HexClad, just click the link below to get an extra 10% off automatically applied to your order. Well, friends. What do you know about two-ingredient cookies? Well, apparently Foodie from VT knows this because she has a recipe for two-ingredient coconut cookies that looks absolutely amazing. Let's see. You have to believe me. But if you take that ripe banana lying on your table and mash it with coconut flakes, you can do it.
I just have a ripe banana on the table. Delicious and healthy coconut cookies made with two ingredients. And I highly recommend adding some more chocolate chips. They turn out crispy, golden on the outside, but soft on the inside. I like this option for a healthy snack or as a sweet dessert for the evening. If you love coconut, you will definitely like this. I love. Well, they look incredible for two ingredients. Almost too good to be true, but we'll check it out now. And we'll only need bananas and some coconut flakes. I'll mash the bananas until they become a smooth paste. Then I just add enough coconut flakes to make a mixture that resembles cookie dough. And I'm going to do this: I'm going to spoon two pieces of
cookie dough onto a baking sheet, empty, because we're going to taste a real two-ingredient recipe. But of course, we have to try the chocolate chip version. So I'll add chocolate chips. I'll shape these into cookies so we can taste them too. I'm just amazed that they're holding together. It seems to defy the laws of baking physics. There's none here.the banana seems to work as a binder, but I didn't think it would hold together so well. And they are so hard. Wow. Do you want to start without chocolate? This is a true two-ingredient option. Yes. Delicious. That's not bad. No added sugar, you know.
This is very delicious. Yes. This is a healthy snack that I enjoy. I think my kids will like it too. So good. Wow. There are no eggs there. No eggs. Food in this car. Yes. That's why we're testing it, you know. Okay, let's try this. There's a little bit of that ingredient in there. Look, the cookies are stretching a little. Mhm. Deliciously. My kids would definitely appreciate this option. You know, it adds a little sweetness. I don't think that much chocolate is needed here It's like it's pretty sweet on its own. So I would add chocolate carefully.
I like it. Yes. This is upper class. Do you think this is S-level? What do you say? You know, for simplicity and taste, I think I would give this an S-level. So good. Okay, let's move on. We have two-ingredient onion ring chips from Hungry Happens. Okay, it says "leave a comment for the recipe," everyone asks, and at the very bottom, the recipe is already there. So I don't know what's going on there, Stella, but let's get to it. As a teenager, I loved eating onion rings at my dad's diner. Now that I'm a little older, I make these low-carb crispy onion chips with two ingredients. All you need to do is sprinkle some grated Parmesan cheese. Lay out the sliced
onion rings. Lightly brush with olive oil and seasonings. Bake until golden and crispy. Now enjoy life. I try to enjoy life. This looks very simple and quite tasty. So let's try. Of course, all we need is onions and Parmesan cheese . I already have grated cheese, just like she does. I'll peel the onion, trying to leave it whole so I can slice it into very thin rounds. I have a baking sheet lined with parchment paper. I just sprinkle the Parmesan evenly on the baking sheet. I'll lay out the onion and drizzle it with olive oil. And she added a little spice. So I'll do the same, adding a little paprika. I have some homemade shiitake mushroom powder that I thought would be appropriate. And some green garlic powder. Now they are ready for
the oven. Okay, they're burning a little. Cheese. I'll reduce the temperature to 160 degrees. I want the onions to cook through and everything else to get crispy. So, I think they need a little more time. OK. As you can see, the cheese has darkened a little here. I tried baking them at 175 degrees, 25 degrees less, but they still came out darker than hers. They didn't burn. It's just a very heavily caramelized cheese. But let's taste it. I have some doubts here. I think the result is not what it looks like here. And baking at a lower temperature didn't help. Hmm, I don't know. Maybe it's user error, but I don't know what I did wrong.
They are not crispy. Not crispy at all. Yes. And they're not as crispy as hers. Mm. I mean, it's delicious. It tastes better than I thought. Me too. To me, this doesn't look like a complete dish. This was supposed to be like keto-friendly onion rings, but I'm not feeling it. To me, it tastes more like pizza. Like a crispy crust on a Detroit-style pizza. I wouldn't just cook and eat it. I would like this on some dough. Yes. Well, that is, throw it on a sandwich, as a base. That would be interesting. What do you think?
It was somewhere around level D. Let's check, because maybe it's user error. Maybe I did something wrong, but who knows. Okay, and I'm just excited about the next one I've wanted to make this for a long time, ever since I saw it. And this recipe went super viral. Carrot Tail Noodles by Dan Dumbrell. Dan This video has garnered 76 million views , so it's one of those videos that takes over Instagram for days. So, let's see what's what. A very simple, calm video. I like it.
Glutinous rice flour, small button noodles. Very cute. That's all. And this is the perfect moment for me, because I'm just harvesting the last carrots of this season. And the only other ingredient we need is good glutinous rice flour, which can be hard to find in stores. I personally love it for its wonderful chewy texture of baking, which is why I buy it online. First I'll peel the carrots. Then I'll cut it into thin slices. You need to add enough water to cover the carrots well, as you will be adding salt to make a salty brine in which the carrots will cook until tender. While it's cooking, I measure out the glutinous rice flour. When the carrots are soft, I will drain
them and transfer them to a bowl. I mashed it with a fork as well as I could. Now I'll slowly knead the flour into the dough until it's smooth and elastic-the recipe says it shouldn't be sticky. I was a little worried because the dough was light, but they turn significantly more orange as they cook, and it's a pretty cool transformation. So it's a bit of a cheat because there are a lot of ingredients in the sauce, but you know, the recipe is listed as two-ingredient. Apparently we appreciate the dough. We evaluate the dough. We appreciate the noodles. The sauce is quite important. They are so flexible.
Yes. This could turn out differently. I can't even imagine what we're going to stumble upon now. Mm. Yes, they are like rice cakes. with a slightly more pronounced carrot flavor. You feel the carrot. I don't know if I feel it. It's a little easier. Yes. I think there's more sweetness there. How does it taste. Yes, I can't stop eating them. Yes, they are really very good. I like them very much. M. What can you say about them? Class A. Yes, they are a little difficult to cook. The sauce really saves the day.
Sauce. Yes. Takes them to a new level. OK. Next up, we have Conscious Plant Kitchen with two-ingredient donuts. Too good to be true. Let's find out. Here's another one. He says, write to direct to get the recipe. And the recipe is right there. I don't know what's going on. This one is fast. They look good. So, it's just yogurt and self-rising flour in an air fryer. You know, I love recipes for air grill. OK. So, we have self-raising flour-it's just flour with baking powder added. So I'll add the flour to the bowl. She used sweet yogurt. And,
of course, for donuts, the dough has to be sweet. So I added a little honey since I use regular homemade yogurt. I also added a little vanilla because I thought it was necessary, but that may already be in store-bought yogurt. And finally, a pinch of salt. I simply kneaded this mixture into a rough dough. She mentioned that the dough would be quite sticky, and it was. So you need to grease your hands with oil to make it easier to divide the dough. Then I roll the balls, make a hole, and here are quick donuts, which then go into the air fryer. Okay, I'll sprinkle them one last time before the air fryer. 175 degrees, 8 minutes.
Okay, I'll get them. Oh yes. She said they should look dry and a bit like a bagel. So I think we're doing everything right. They smell very good. Yes. You know, first of all, during cooking it turned out that the donuts are made with two ingredients, but then they need to be greased with butter and sprinkled with cinnamon sugar. So this goes beyond the same "two-ingredient donuts " that were advertised. I don't know. Let's try it first. I already have thoughts. I won't say that I don't like it. This is delicious. I mean, if you sprinkle anything with cinnamon sugar, it will be delicious.
Yes. It's just so bland and trite. No taste development. I think that's a bit disrespectful to donuts. It's just regular bread dough. Although I don't hate him. And I probably hate it. In my opinion, it's better to bake a yeast donut, spend a little time, and it will be a thousand times better. I think we'll fall pretty low on the rating scale. I would give it a D. Yes. Oh my god, I'm about to commit a crime against creativity now. But for the sake of internet science, we're testing this AI slag. We have a two-ingredient peanut fudge from Layered Delights TV. Let's go.
Mix natural peanut butter with coconut flour to form a smooth dough. Pour into a mold and refrigerate for 1 hour until firm. Rich, creamy taste. Save this recipe. Good. Oh my God. What hurts me is that it could have just been stolen from someone else, run through AI, and you end up with a video with 10,000 likes, unfortunately. But let's see if it's even a little tasty. So, we have peanut butter and coconut flour. That's all we need. I use my own peanut butter, so it must be delicious. And all I have to do is add the coconut flour and mix.
I just realized they probably use peanut butter with sweetener. I mean, it's fudge, so it needs a sweetener. So, the third ingredient, but probably could be two if the peanut butter already has sugar in it. I think I need a little more salt here. AI lipstick. The texture doesn't look too bad. It looks good, but it feels a little. I needed a much firmer texture. It melts right in my fingers. Yes. I thought the peanut butter would really harden. It would taste good if they could make it harder, like real fudge. I don't know what is needed for this. Like the second ingredient.
It's just coconut flour. So you don't really taste the starch or flour. If it could be achieved to the consistency of fudge, the taste would be wonderful. Yes. I wonder if I can add more coconut flour for thickness. I was just worried. I didn't want to add too much flour. How does it taste. It just tastes like peanut butter. I don't think coconut flour adds anything here. And I think if you took thick peanut butter, it would be almost like fudge. I do n't know why it didn't set better. I thought if you put it in the fridge it would freeze. I would say that it has hardly changed at all. I would give this a level D.
Sorry, artificial intelligence. Now I've noticed on the internet that there's always some trendy recipe of the month. Maybe it lasts for two, or if it's very popular, three months. This viral two-ingredient Japanese yogurt cheesecake , I didn't know it was a Japanese dish. Interesting. This thing, I'm sure you've seen, is that these kinds of recipes usually become trendy for a reason. They are really delicious, but I have never tried them It's just yogurt and Biscoff cookies. That's all. Two ingredients, then you put it in the fridge and you get something, hopefully delicious. I use the Siggies brand, which is the exact yogurt she used, and I think it's perfect. This is a great yogurt, with just enough sugar to give it a
cheesecake flavor. I'll take some out first to make room for the cookies. I have to say, it was even fun, a little nice to lay out the layers of cookies. And then it just sits in the fridge all night to soften the cookies. OK. Oh, I can't wait. Yes, this one. Great expectations. I've seen this on the internet so many times. Yes. It looks like a trick, but then you taste the ingredients and think: Yes. Oh, yes. How does it taste. Mm. This is really delicious. It's amazing how the texture of the cookies completely softens to the state of a perfect crust. Oh, this is so delicious. No-bake cheesecake.
Mm. Yes. It's a good balance of ingredients. Yes, it's just amazing. Yes. But here's the thing. I don't think I saw that. Maybe it exists somewhere. Or maybe we'll be the first. We're going to freeze this overnight. We'll skip this because of Ninja Creamy. Maybe we'll even do curls. I was just going to say that we're going to do curls. We.I just think, why not? Well, because. This can't be bad. Because then you can mix everything well and see what happens when the flavors fully combine. This option is in itself. I feel like I need to downgrade, I need a little more texture. We have what we have. We use yogurt. A good cheesecake should have crispy edges, you know. I'll give it category A.
Category A. I can't believe we had horns in our basement Yes. So, we gave category A to refrigerated. What about frozen yogurt? Mm. How does it taste. I miss the texture of cookies, it's just Biscoff frozen yogurt. It tastes like cheesecake-flavored frozen yogurt. Yes, but the textural element is missing. However, it is delicious. Good taste. I would say category B. Yes. Category B. Okay. And the last two- ingredient recipe we're testing is from Keto Snacks. I almost guarantee you've seen one of his videos. This is the guy with the "if you".
If you, if you, if you, if you blend the pickles, we get a fluffy protein bread with two ingredients. Did you know that you can mix egg whites with water, add cottage cheese, and bake it like bread? In this keto world, everything is made of cottage cheese. in the mold for 30 minutes and you will have the fluffiest bread that is very moist and almost carb-free. Hey, his recipes are always very simple. I just threw it in and mixed it up, but I don't know. It looks pretty good. Intriguing enough to try. He used egg white powder, but who the hell has egg white powder in their pantry? Is this some kind of high-protein
keto product? I definitely don't have that ingredient. So I'll just separate the egg whites from the yolks. I'll use the yolks for ice cream. And I'll put the egg whites in a mixer and beat them at high speed until stiff peaks form. He blended the cottage cheese until it was smooth. So I'm just following his lead. Then I just lightly whisk it. I try to mix as carefully as possible so that the whites don't settle. This is then placed in a mold and baked in the oven. I just watched this guy's entire channel. I feel like we could make a whole video about his recipes. They are quite eccentric. Carly thought he was just trying to provoke people. And I think his recipes are just very, very simple, but a lot depends on this result.
He is so chubby. It rose in the oven and then completely settled, which is very sad. Yes. I mean, at least he had something resembling bread. So, he only makes keto recipes. Harley is so excited. I can literally feel her excitement overflowing. No. Keto bread, baby. No. Tastes like a bad omelet. No, that's so funny. This is another thing I, like, eat. That's something. I don't like it. It tastes like a bad omelet, which is actually what it is. These are eggs and cheese. Don't tell me that's bread.
This is not bread. This is madness. And it's still strangely damp. Yes, that's true. When I took a bite, it was so wet that I didn't want to eat it. This is a solid level D. If there is no lower one. What do you mean? Of course, there is level F. Oh, okay. It's just eggs with cottage cheese. I think it's a real insult to pass this off as a replacement for bread. So I think we'll set the level to F. Can we set the level to D? Because maybe I did something wrong. Okay, let's give them a D level because I can't imagine the taste being any different, but maybe it could be made more luscious somehow. You know, honestly, there were some really interesting things.
Something surprised me: both the taste and the complete failure and disgrace of the recipes. But, you know, that's what you'd expect from two ingredients. I think there are some cool techniques. Many pleasant surprises. Yes. If you want more videos like this, watch this.
