COOKING: Do you like to cook, or are you culinarily impaired?

We understand. There aren’t enough hours in the day sometimes. We’re a fan of Crock-Pots and we just heard of this promising creation — two-ingredient recipes.

Two.

Hey, we think we might have time to throw two things together.

Here’s one for Peanut butter cookies. Ingredients: 1 cup creamy peanut butter sugar free, 3 tablespoons maple syrup

Instructions: Put the peanut butter and maple syrup in a small, deep bowl and mix until well combined. Cover your bowl with cling film and put the bowl in the freezer for 1 hour. Preheat your oven to 355° F (180° C). Line a baking tray with parchment paper. Using a cookie scoop, scoop 12 2-ingredient peanut butter cookies out. Transfer them to your baking tray, leaving about 2 inches between each cookie.

Using the tines of a fork, gently make a crosshatch pattern on the top of the cookies. Bake for 10-12 minutes, or until the edges are firm and golden. Be careful not to overbake them. Allow the cookies to cool fully on the baking tray, before transferring them to an airtight container.

How about a small batch of strawberry jam? Ingredients: 2 cups fresh strawberries, cleaned, hulled and chopped. 1 cup sugar

Instructions: Place strawberries and sugar in a saucepan over medium heat. Stir until sugar is melted and berry juices start to release. Continue to stir intermittently to avoid scorching. Bring to a boil. Continue to cook over a boil for 10-12 minutes until the jam has set. Remove from heat. Pour into a heat proof container.

To test to see if jam has set, place a spoonful on a small plate. Let it cool slightly. Run a spoon through the center. If the jam stays separated, it is done.