Are you ever wondering how to cook or bake something delicious? Well I’ve got your back! I’m going to teach you how to make 5 easy recipes with only 5 ingredients! All of these recipes are from Taste of Home! Some items may need to be modified for any allergies! Enjoy!
Peanut Butter Kiss Cookies
https://www.tasteofhome.com/recipes/peanut-butter-kiss-cookies/
Ingredients:
- 1 cup peanut butter
- 1 cup of sugar
- 1 large egg, room temperature
- 1 teaspoon of vanilla extract
- 30 milk chocolate kisses
Steps:
- Preheat the oven to 350°. Cream peanut butter and sugar until light and fluffy. Beat in egg and vanilla.
- Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until the tops are slightly cracked, 10-12 minutes. Immediately press 1 chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks.
Notes:
- This recipe does not contain flour. Reduced-fat or generic brands of peanut butter are not recommended for this recipe.
- Cutting butter into dry ingredients results in tiny bits of flour-coated butter throughout the dough, creating a cookie crust that is both tender and crumbly at the same time. If you don’t have a pastry blender, use two knives to cut in the cold butter.
Semisweet chocolate mousse
https://www.tasteofhome.com/recipes/semisweet-chocolate-mousse/
Ingredients:
- 1/4 cup semisweet chocolate chips
- 1 tablespoon of water
- 1 large egg yolk, lightly beaten
- 1-1/2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 1 tablespoon sugar
- Optional: Whipped cream and raspberries
Steps:
- In a small saucepan, melt chocolate chips with water; stir until smooth. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Quickly transfer to a small bowl. Stir occasionally until completely cooled.
- In a small bowl, beat whipping cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into cooled chocolate mixture. Cover and refrigerate for at least 2 hours. If desired, garnish with whipped cream and raspberries.
Vanilla Meringue Cookies
https://www.tasteofhome.com/recipes/vanilla-meringue-cookies/
Ingredients:
- 3 large egg whites
- 1-1/2 teaspoons clear or regular vanilla extract
- 1/4 teaspoon cream of tartar
- Dash of salt
- ⅔ cup of sugar
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 250°. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition, until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.
- Attach a #32 star tip to a pastry bag. Transfer meringue to the bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets.
- Bake until firm to touch, 40-45 minutes. Turn off oven; leave meringues in oven 1 hour (leave oven door closed). Remove from the oven; cool completely on baking sheets. Remove meringues from paper; store in airtight containers at room temperature.
Peanut Butter Balls
https://www.tasteofhome.com/recipes/easy-peanut-butter-balls/
Ingredients:
- 1 cup light corn syrup
- 1/2 cup sugar
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 4 to 5 cups cornflakes
Steps:
- In a large saucepan, bring the corn syrup and sugar to a boil. Add the peanut butter. Remove from the heat; stir in vanilla and cornflakes.
- Drop by tablespoonfuls onto waxed paper. Store in an airtight container.
Peanut Butter Cup trifle
https://www.tasteofhome.com/recipes/peanut-butter-cup-trifle/
Ingredients:
- 4 cups cold 2% milk
- 2 packages (3.9 ounces each) instant chocolate pudding mix
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
- 1 carton (12 ounces) frozen whipped topping, thawed
- 2 packages (8 ounces each) Reese’s mini peanut butter cups
Steps:
- In a large bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until soft-set. In a 3-qt. trifle bowl or glass bowl, layer half each of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate trifle until serving.
By: Sorina Yeghian ‘26, Food and Wellness editor
