Satisfy Your Sweet Tooth in a Snap!
Between juggling WFH duties, household chores, & maybe a little home‑based learning, whipping up a snack with a dozen ingredients can feel like a full‑time job. You deserve a treat that’s affordable, easy, and uses pantry staples you probably already have.
So we’ve dug up ten three‑ingredient recipes (some needing just two) that will hit the spot whenever that sugar craving hits.
Instant Doughnuts? Absolutely!
These doughnuts only require two ingredients: self‑raising flour and plain yogurt. Mix, shape the dough, and give them a quick dip in sugar for that classic sweet finish—no oven required.
The best part? They’re ready in under five minutes.
Get the recipe here.
Scones
Think You Can’t Make Scones with Just Three Ingredients?
Think again! We’ve crunched the numbers, ditched the pantry, and come up with a vanity‑free recipe that still makes your taste buds do a happy dance.
Why Three?
Traditional scones are a circus of seven or more items—flour, butter, milk, sugar, you name it. This version? Self‑raising flour, thickened cream, and lemonade. Yup, you read that right. Just three staples straight out of your kitchen drawer.
The Sweet‑Sour Combo
On the surface it sounds a little… odd. But trust us: the end result is a fluffy, slightly tangy cake that feels like a blanket hug. If you’re a heavy‑cream fan, grab an extra splash. Prefer sour? Go ahead, just because sometimes a little zing is the spice of life!
- Mix self‑raising flour and cream until it’s all acquainted.
- Add a splash of lemonade—just enough to make the dough silky.
- Shape your little dough balls, pop ‘em in the oven, and watch magic happen.
Time to Bake
Prick the dough with a fork (you’ve got this), bake at 200 °C (400 °F) for about 12-15 minutes, and voilà—freshly baked scones that make your kitchen smell like a summer breeze.
Recipe in a Nutshell
- Self‑raising flour: 200g
- Thickened cream (or heavy/sour cream): 100g
- Lemonade: 40-50ml, adjust to preference
- Optional: pinch of salt, a drizzle of honey for extra sweetness
Ready to impress your friends with 3‑ingredient perfection? Time to whip that batch up!
Fudgy nutella brownies
Do You Think Brownies Need Baking Soda? Think Again!
It’s a common myth that every batch of brownies must have a dash of baking soda and the usual chocolate fix. What if you tossed that into the bin and kept only what truly matters? Meet the fudgy Nutella brownie that proves you don’t need chemicals to get that goo‑goo goodness.
Ingredients (Just Three)
- Nutella – the star of the show; a generous swirl of hazelnut‑chocolate bliss.
- Eggs – two large, for that binding magic.
- Flour – enough to turn the spread into bite‑sized treats.
No butter, no sugar, no baking soda. The hazelnut spread eliminates the need for chocolate, butter, and sugar, while keeping the flavor just as dreamy as a classic brownie.
Why This Works
- It’s ultra‑fudgy; the hazelnut spread gives that melt‑in‑your-mouth texture.
- It’s simplified; just a quick whisk of eggs and Nutella, add the flour, and you’re ready.
- It’s healthier— fewer ingredients, less sugar, and fewer messes.
Baking Guide (Spoiler: It’s Easy)
Preheat your oven to 350 °F (175 °C). Whisk the eggs and Nutella until smooth, fold in the flour until the mixture is thick and glue‑like, pour into a lined baking dish, and bake for about 20 minutes. Let cool before slicing.
So, yes, it’s possible to drop the baking soda entirely and still end up with a brownie that delights every sense. Feel the joy, share a bite, and celebrate the simplicity of this sweet masterpiece.
Peanut butter mug cake
One‑Cup Peanut Butter “Quick‑Fix” Treat
Looking for a snack that won’t keep you glued to the stove or drowning in plates?
This recipe‑quick‑fire uses only three ingredients and a little bit of willpower to keep your cravings in check.
What You’ll Need (and why it’s so simple)
- 1 egg – for structure and that lovely protein boost.
- 2‑3 tablespoons of peanut butter – choose crunchy or creamy based on your mood.
- 1 tablespoon of brown sugar – because sweet is always welcome.
Step‑by‑Step: No Mess, No Fuss
- Crack the egg into a mug or bowl. Pause, breathe, and then whisk it hurriedly.
- Add in the peanut butter. It might look thick, but give it a good stir to make it smooth.
- Stir in the brown sugar until the mixture is a luxurious, glossy paste.
- Heat the cup or bowl in the microwave for about 45 seconds to 1 minute – keep an eye out, you don’t want it overcooked.
- Let it sit for a minute, then dig in with a spoon or even a favorite utensil. Be careful – it’s hot!
Why It Rocks
- No pots, no pans, no washing up – just a single mug to wash.
- Almost instant gratification – a perfect “on‑the‑go” snack for your day.
- Comfortable sweet‑creamy flavor that satisfies those mid‑day cravings.
- Stay sweet… with self‑control if you decide not to go for that second mug.
Final Word
So that moment when you’re craving something indulgent yet immediate, reach for this one‑cup delight. It’s quick, it’s tasty, and best of all, it won’t leave a mess behind. Try it, share a laugh when you almost create a second mug, and enjoy the simple joys of a homemade treat.
Creme brulee
Quick & Cozy 3‑Ingredient Crème Brûlée
Think crème brûlée feels like a culinary art competition? Think again!
Why it’s a Total Game‑Changer
- Only three items, no fancy gadgets.
- Just a few minutes and you’re dessert‑ready.
- Zero kitchen drama – even dads can do it.
Ingredient Line‑up
- 1 cup heavy cream – silky base.
- 1 tsp vanilla extract – flavor magic.
- 6 egg yolks – the richness trick.
Mom’s Simple Recipe
1⃣ Whisk the yolks and vanilla together until it’s buttery and bright.
2⃣ Heat the cream until it’s just shy of a boil.
3⃣ Slowly pour the warm cream over the yolk mix while continuously stirring.
4⃣ Transfer the custard into ramekins and bake at 325°F (160°C) for about 40‑45 minutes, until set but still slightly jiggly.
5⃣ Let it cool, then chill for at least 2 hours.
6⃣ Dust with a bit of sugar and torch (or oven broil) until caramelized.
Serving Tips
- Serve with fresh berries or a splash of coffee.
- Feel free to sprinkle a touch of sea salt for depth.
- Enjoy the crunch, the sweet, and the creamy in one bite.
And that’s it! No culinary degrees, just a tiny kitchen bible and three ingredients. Who knew dessert could be so simple?
Chocolate ice cream
Dreamy Chocolate Chill: A DIY Super‑Scoop
Who says buying a bowl from the grocery aisle is the only way to satisfy your chocolate cravings? Let’s turn your kitchen into an ice‑cream parlor with a recipe that’s sweeter than a holiday treat and cheaper than a fancy dessert.
How It Works
Our secret sauce is a luscious blend that starts with whipping cream, a generous splash of condensed milk, and a generous dusting of cocoa powder. No fancy machinery required – just hand‑mix everything until you hit that silky‑smooth, thick consistency that screams rich.
The Freezer Fast‑Track
- Fill a shallow dish with the mixture.
- Pop it in the freezer and let it chill for four hours.
- Forget about it – it’s ready for consumption when the clock hits the sweet spot.
Serve It Up
Take a scoop out after the four hours, and you’ll be treating yourself to a sinfully indulgent cold bite. It’s perfect for scorching afternoons or when you simply need a little mood‑boosting chocolate fix.
Get the Recipe (In Your Kitchen, Not In A Link)
- Gather your ingredients: whipping cream, condensed milk, and cocoa powder.
- Blend & chill.
- Enjoy – no external ingredient or shopping trip required.
Give it a whirl and feel the difference between a store‑bought scoop and a homemade masterpiece. Your taste buds will thank you, and your frugal spirit will cheer you on. Happy scooping!
Chewy rice balls
Three‑Ingredient Tang Yuan: The Easiest Chance at Sweet Bliss!
Ever find yourself hankering for those chewy, syrupy rice balls called tang yuan but remember it’s downright off‑season? No need to wait for the weather—just whip out a few pantry staples and you’ve got yourself a treat that can be enjoyed any time of year.
What You’ll Need
- Glutinous rice flour – the star of the show
- Sugar – a dash of sweetness
- Water – the magic ingredient that brings everything together
- Optional: Food colouring – if you’re feeling artsy and want to splash a pop of colour
- Optional: Any sweet syrup or sauce – for that extra indulgent finish
How to Make It (Step‑by‑Step)
- Mix the glutinous rice flour and sugar together in a bowl.
- Gradually add water until the mixture forms a smooth, flex‑y dough. Think slightly sticky but still workable—no clumps.
- If you’re on a colour‑fiesta, stir in a few drops of your chosen food dye; otherwise, skip it—your tang yuan will still be amazing.
- Take small, bite‑size portions of dough, roll them into balls, and place them in a steamer basket.
- Steam for about 10–12 minutes or until they’re translucent and chewy.
- Serve hot with your favorite sweet syrup—think caramel, honey, or a simple sugar syrup.
Pro Tip: Keep the Sweetness Fresh Anytime
You can freeze these rice balls after steaming, and they’ll stay fabulous for up to three months. Just pop a handful in a bag, thaw them in the fridge, and wash up the syrup. Ready, set, enjoy!
Give it a whirl—no kitchen disasters, just deliciousness that’s literally just three ingredients away from pure happiness.
Condensed milk chocolate truffles
Budget Friendly Chocolate Truffles
Everyone knows chocolate truffles are the kind of treat you save for birthdays or special occasions. But hey, you can have your own mini‑party without splitting the bill. All you need is whipped cream, condensed milk, and cocoa powder—no fancy kitchen gadgets or pricey ingredients!
What You’ll Need
- Whipped cream – gives a light, airy base.
- Condensed milk – the sweet, buttery layer that keeps the truffles silky.
- Cocoa powder – the pure chocolate hit that makes everything taste just right.
How Much Are We Talking About?
With this simple recipe you’ll get enough to treat two hungry friends or to enjoy a personal, guilt‑free feast.
Ready to Play Chef?
Grab the recipe (just click the link, no coding required!) and get mixing. Your taste buds will thank you.
Caramel flan cake
Caramel‑Cuddled Flan Cake: The Steamy Sweet Treat You Can Make Anywhere
Why this recipe is a lifesaver for bakers with no oven
Picture this: a soft, jiggly flan that tastes like they poured sunshine into it—no oven required. If your kitchen’s cooler than a cucumber, you can still whip up this sweet masterpiece by letting it steam. And the only reality check? You’ll need just a handful of ingredients: sugar for that gleaming caramel touch and a simple egg‑milk puddle.
Ingredients you’ll need
- For the caramel sauce: 1 cup of sugar
- For the flan: 4 eggs, 2 cups of milk, and a sprinkle of vanilla or a touch of zest if you’re feeling adventurous.
Step‑by‑Step Steamy Delight
- Heat the sugar: In a heavy‑bottom pot, melt the sugar over medium heat until it turns a glossy amber. Swing a spoon occasionally—this isn’t the time to pull the stirrer! (Don’t let it burn, though!)
- Pour it in: Once the caramel is ready, pour it into a round baking dish. Let it spread, then tip it slightly so it settles around the base. Give it a short snap to arrange the bubbles evenly.
- Make the base: Whisk eggs, milk, and your chosen flavorings until the mix is silky. Pour over the caramel, watching the liquid soak down the edges.
- Steam away: Line a pot with a tight‑fitting lid, add a little water at the bottom, and nestle the baking dish inside. Cover and let it steam for about 45 minutes to sit on a low flame. The pot should be hot but not boiling—trust me, steam is your friend.
- Finish it off: When the edges look set and the center still wobbles slightly, remove it from heat. Let it cool, then chill in the fridge for a minimum of 3 hours so the flavors line up.
- Serve it with a flourish: To serve, gently run a knife around the rim, flip it onto a plate, and watch the caramel cascade like a liquid rainbow. Finish with a few fresh berries or a drizzle of cocoa if you’re in a mood for a decadent twist.
Why it’s perfect for every kitchen
Even if your gas range is quiet or your pots are old, you’re golden. Steaming is foolproof, less mess, and gives the custard that silky, almost cloud‑like consistency. It’s also great for boosting your confidence—just think: you’re the master of your own steam‑powered oven!
Take the leap and taste the magic
Ready to turn your humble kitchen into a steamy bakery? Grab the ingredients, follow the steps, and indulge in a flan that’s as soft as a whisper and as sweet as a hug. Happy steaming!
Milo ice cream
Milo‑Powered Ice Cream: A Sweet 3‑Ingredient Wonder
Hey foodies,
You’ve probably seen the endless dream about Milo mingling with ice cream. Seriously, it’s a culinary match made in Hollandia—or at least in the fridge of anyone who’s ever craved a creamy, chocolatey hit.
Ingredients (All You Really Need)
- Condensed milk – the sweet, silky cloud that’s basically the superhero of desserts.
- Milo powder – believe me, if you can’t find a can of Milo on the shelf, you’re missing out.
- Thickened cream – turn that liquid into an airy cloud that’ll bring the texture.
Step‑by‑Step Bliss
- Grab your pan (no fancy gear required). Stir the condensed milk gently – you’re doping it with Milo so hype.
- Add the Milo powder – it’ll swirl into brown bliss. Keep stirring till the powder’s fully fused with the milk.
- Grasp your cream, whisk it into a foam, and fold it in. Think chocolate‑milkshake meets the creamery.
- Pour into a bowl, cover with plastic, and chill for 15 minutes. Yay, real quick!
- Pop it in the freezer overnight. In the morning, you’ll have a scoop of loaded Milo goodness waiting.
Why You’ll Adore It
Just one scoop and behold: velvety Milo swirl that’s smooth as a smooth jazz track, and so whoppingly simple you’d think you’d only need a number of ingredients. Drink a glass of milk? Brie‑the‑offer is to have you scroll through typical ice-cream menus for a while.
Get the Recipe on Insta
Follow @monmackfood for tomorrow’s detailed write‑up on Instagram. There’s a #script for an #aussiefoodlicious perfect as your sweet Sunday treat.
Tag your scoop‑masters and let the world remember: Milo + Ice Cream = Pure Magic—no nightmare comes with it.
