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Dangerously easy two-ingredient desserts as delicious as they are simple

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Two-ingredient desserts make post-dinner sweets a snap

Sometimes you're in the mood for a delicious homemade dessert, but you're short on time — or maybe you just don't feel like going out to buy a million ingredients, only to come home and make a huge mess in the kitchen.

Enter two-ingredient desserts. For those emergencies when you really, really want something sweet in a hurry and eating ice cream straight out of the carton simply won't do.

1. Two-ingredient lemon cake bars recipe

Two-ingredient desserts make post-dinner sweets a snap
Image: Brandy O'Neill/SheKnows

Lemon bars are a classic citrus dessert. These bars take on the best of both worlds — cake and lemon bars. They have an intense lemon flavor with a slight cake bite. You're going to love these powdered sugar-topped bars.

Yields 9 x 13-inch pan


  • 1 box angel food cake mix
  • 1 (22-ounce) can lemon pie filling
  • Powdered sugar (optional)


  1. Heat the oven to 350 degrees F, and spray a 9 x 13-inch pan with nonstick cooking spray.
  2. In a large bowl, stir together the angel food cake mix and lemon pie filling.
  3. Once fully mixed, add to the prepared pan, and bake for about 35 minutes, until fully cooked and the top is lightly browned.
  4. Let the cake cool, cut it into bars, and if desired, sprinkle with powdered sugar.

2. Two-ingredient doughnut recipe

Two-ingredient desserts make post-dinner sweets a snap
Image: Brandy O'Neill/SheKnows

Doughnuts are a delicious way to start your day. Don't worry if you have a fear of baking with yeast or just don't have the time. This recipe will save you time but still give you decadent homemade flavor. We glazed our doughnuts, but they are perfect with powdered sugar or cinnamon sugar as well.

Yields 8 doughnuts plus 8 doughnut holes


  • Vegetable oil, for frying
  • 1 (8-count) can jumbo buttermilk biscuits
  • Doughnut glaze (optional recipe follows)


  1. To a medium pot, add about 3 – 4 inches of vegetable oil. Heat the oil to 360 degrees F.
  2. While the oil is heating, open the biscuits, and cut out the middles using a small, 1-1/2-inch cookie cutter (or doughnut cutter).
  3. Fry the doughnuts and holes in the hot oil for about 3 minutes on each side or until golden brown on each side. Fry the doughnuts in batches so you don't crowd the pan.
  4. Dip the doughnuts in glaze if desired.

Doughnut glaze recipe


  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 – 3 tablespoons heavy cream


  1. In a small bowl, whisk together the powdered sugar, vanilla extract and heavy cream.
  2. If the mixture is too thick, add a little more heavy cream. If the mixture is too thin, add a little more powdered sugar.

3. Two-ingredient strawberry fudge recipe

Two-ingredient desserts make post-dinner sweets a snap
Image: Brandy O'Neill/SheKnows

Strawberry fudge is simple and easy to throw together with this two-ingredient recipe. This dish is sweet and full of strawberry flavor. We cut our fudge into heart shapes, but you can easily cut it into squares as well.

Yields 8 x 8-inch dish


  • 12 ounces white chocolate, melted
  • 1 container whipped strawberry frosting
  • Sprinkles (optional)


  1. Line an 8 x 8-inch baking dish with parchment paper, and set it aside.
  2. To a medium mixing bowl, add the melted white chocolate and whipped strawberry frosting. Stir until completely combined.
  3. Stir a few sprinkles into the chocolate-frosting mixture, if desired.
  4. Add the mixture to the prepared pan, and refrigerate for at least an hour before cutting.

Before you go, check out our slideshow below.

Two-ingredient desserts make post-dinner sweets a snap
Image: Brandy O'Neill/SheKnows

Two-ingredient desserts make post-dinner sweets a snap
Image: Liz Smith/SheKnows

Originally published February 2014. Updated November 2016.

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