We're really into 2 ingredient cooking lately. Our newest favorite, Ice Cream Bread.
1 pint (2 cups) ice cream, softened
1 1/2 cups self-rising flour
Stir together ice cream and flour, stirring just until flour is moistened. Spoon batter into a greased and floured 8- x 4-inch loaf pan.
Bake at 350 for 40 to 45 minutes or until a wooden pick inserted in center of bread comes out clean. Remove from pan, and cool on a wire rack.
This original recipe calls for baking. Isabelle tried to adapt it to a microwave muffin in a mug and it didn't turn out so well. She'll keep trying and I'll update you later on with the recipe for that.
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