In Ania Makes and Bakes, freshmen Ania Rojek explores the wondrous world of cooking in her Butt C kitchen.

Want to impress someone, but need it to be quick, taste delicious, and not waste all of your points?   That’s what I have for you guys today: three fun, quick, and impressive recipes that use under 5 ingredients.

This past thanksgiving, I hung out with my Butts C gang and we made ourselves a delightful “dormcooked” thanksgiving meal. It was hard to say it hit the spot without a real turkey, but I’d say it came pretty close.  One of my contributions was my all-time favorite sweet potato recipe. Not only does it make your kitchen smell like fall heaven, but it is very easy too!

So put that microwavable corn bread away, and take one of these delicious dishes to your next potluck!

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SWEET POTATOES with OREGANO

Ingredients:

1. Olive Oil (2 table spoons)

2. 2 large sweet potatoes

3. Oregano (enough to coat each piece)

4. salt and paper to taste

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Directions:

  1. Wash and cut up the sweet potatoes into cubes about an inch wide (skin on or off, whichever you prefer).
  2. Put them on a cookie sheet – or even better a glass, oven-safe dish – and coat with olive oil. Use your hands to evenly distribute the oil onto each potato cube.
  3. Sprinkle oregano, salt, and pepper onto the potatoes. Go heavy on the oregano!
  4. Place in a preheated oven at 400 degrees F and bake for 1 hour.

These are pretty much fool proof…unless you decide to leave the oven on for too long!

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NUTELLA CUPCAKES

You can’t go wrong with Nutella, right? So logically, you can’t go wrong with these!

Ingredients:

1. 2 eggs

2. 10tbs Flour

3. I cup nutella

Directions:

1) Preheat oven to 350 Degrees.

2)Put everything into a bowl. Whisk and stir until fully incorporated.

3) Place into muffin tins and bake for 20-25min.

*If you’d like, you can put some additional ingredients into the batter, like coffee or nuts, or you can top them off with chocolate frosting, but they are also delicious as they are.

** The average sized Nutella bottle is more than a cup. If you want to use all of it, add another egg and 4 more tablespoons of flour.

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But maybe you’re one of those people that likes to bring healthy food to potlucks. Tired of veggies and dip? Bring…

HONEY MUSTARD COVERED BRUSSELS SPROUTS

Ingredients:

1. Brussels sprouts

2. HONEY Mustard (do not buy the wrong kind)

Directions:

  1. Wash the Brussels sprouts and cut them in quarters.
  2. Steam for 4 minutes.
  3. While still warm, mix them with the honey mustard.

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One day, I found this idea on the wholefoods website and it’s become my favorite thing to eat ever since!  Not to mention that it is probably the easiest things you can make that still tastes sort of fancy.

If you try any of my recipes, be sure to comment!

- Ania Rojek ’16