Banana Peanut Butter Smoothie

Smoothies are so yummy and this will definitely hit the spot when you are hungry after a long day or when you have finished a workout. It is my go to snack between meals or on a hot summer day.

I have been making these smoothies for ever, when ever I go out for a run I always whip up one of these when I come back. They make you feel like you just have eaten a big slice of banana bread. And not only is this a heathy treat, but it is super simple as well!

Yields: 2 servings

Prep time: 1 minute

Total time: 2 minutes

Ingredients

• 1 banana
• 1  cup milk
• 6 ice cubes
• 2 tablespoons peanut butter

Directions

1. Put all of the ingredients in the blender.

2. Shut the lid on top and blend for 1 minute. 

3. Serve into 2 glasses and enjoy!

When Life Gives You Lemons... Make Lemon Bars

Not only are lemon bars easy but everybody remembers having them at some point in their childhood. It was in the 1970's that everybody really got bitten by the lemon bar bug. They were everywhere (so my mother tells me). The memorable combination of heart warming short bread and sweet lemon curd on top is something you can't easily forget.

Ever since I was young, lemon bars were the basic essential to any tea party I went to! Whether it be with my great aunts or my stuffed animals, lemon bars have been a big part of it. These sweet treats hold a special place in everyones heart! This is why I love making them. 

Yields: 16 squares
Prep time: 15 minutes
Bake time: 35 minutes

Ingredients

For the Crust
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1/4 heaping cup confectioners sugar
1 tablespoon cornstarch
Pinch of salt, optional

For the Filling
2 large eggs
1 cup granulated sugar
1/2 cup lemon juice (about 2 medium size lemons)
2 tablespoon milk
1/2 teaspoon vanilla extract
2 tablespoon all-purpose flour
2 teaspoon lemon zest
Confectioners sugar, for dusting

Directions

1. Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray and set aside.

2. Start with the crust. In a large bowl, combine all the crust ingredients and add the butter. Mix until the mixture looks crumbly. You can use a spoon or fork or even your hands for this.

3. Transfer the crust mixture into the pan and press down with your fingers to make an even crust. Make 12 pokes in the crust with a fork to prevent air bubbles. Bake for 12 - 15 minutes.

4. While the crust is in the oven you can start the filling. In      a large bowl, combine the sugar, lemon juice, eggs, milk and vanilla. Whisk until smooth. Add the flour then mix until the the lumps are evenly combined. Last whisk in the lemon zest.

5. Bake for 15 - 20 minutes. You know it is done when it is no longer runny and firm to the touch. Remove from oven.

6. Let the bars cool at room temperature for 10 minutes and then cover pan and refrigerate for 1 hour.

7. When the bars are cool, you can dust some confectioners sugar on the top.

8. Carefully lift the foil out of the pan and cut into 16 squares. Enjoy :) 

Coconut Macaroons

These sweet and chewy morsels are great from entertaining, or if you are at home looking for a sweet indulgence. These macaroons are just the yummiest things ever.

Great with a nice chocolate drizzle!

I made these one day when my family and I had been invited to a dinner party, everybody loved them and were so shocked when I told them how easy they were. Let's just say these didn't last very long!

Yields: 2 dozen 
Prep time: 10 minutes
Total time: 1 hour 20 minutes (with chocolate sauce)
            40 minutes (without chocolate sauce)

Ingredients

• 1 (14 oz.) package of sweetened coconut flakes
• 2/3 cup sugar
• 6 tablespoon flour
• 1/4 teaspoon salt
• 4 egg whites
• 1 teaspoon almond extract

Directions

1. Preheat oven to 325F and line 2 baking sheets with parchment paper.

2. Combine coconut, sugar, flour and salt in a large bowl and set aside.

3. In a separate bowl, use an electric mixture to beat the egg whites until white and fluffy (about 3 minutes) the whites should look foamy and be stiff enough to stay on the whisk when help upside down.

4. Gently fold in the egg whites to the dry ingredients  Be very careful when mixing so you won't deflate the egg whites. Mix in a folding motion.

5. Drop mounds of the coconut mixture onto the cookie sheet (about 5 cm in diameter). 

6. Bake for 25-30 minutes.

7. While the coconut macaroons are cooking you can prepare the chocolate drizzle. take 1/2 cup of semi-sweet chocolate chips and 1/2 tbsp. of canola oil and mix together in a microwave safe bowl. heat in intervals of 20 seconds 3 times for a total of 60 seconds. stir in between intervals.(The chocolate sauce is optional)

8. When the macaroons come out of the oven, immediately lift off of the sheet and onto a cooling rack. wait about 30 minutes until cool. 

9. When the macaroons are fully cooled you can drizzle the chocolate sauce on them. 

Tip: To keep the chocolate sauce warm, let it stay in the microwave until the macaroons are ready. This will preserve the heat.

10. Refrigerate for 30 minutes, then store in a cool place and enjoy.  

Note: Don't just throw out that extra chocolate sauce! Check out this simple recipe for chocolate salted almonds!! 

Inspiration: 

http://www.kraftrecipes.com/recipes/bakers-one-bowl-coconut-52586.aspx

Two-Bite Tea Muffins

This sweet treat hits the spot when you are about to settle down for a warm cup of tea. A great addition to your afternoon snack.

When I first made these, they were for a project I was doing on Jamaica. The project covered Jamaican music, but also asked for food from the country to be brought in for the class. I decided to use some foods that come to mind when I thought of Jamaica (which were pineapple and coconut) In the end this simple muffin recipe was a big crowd pleaser and they tasted great. I hope you enjoy making this recipe! 

Yields: about 4 dozen (mini muffin pan)
Prep time: 15 minutes  
Total time: 40 minutes


Ingredients

• 1/2 cup butter
• 1 cups sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt 
• 2 1/2 teaspoons baking powder
• 1/2 cup shredded sweetened coconut
• 2 cups flour
• 1 (14 ounce) can pineapple (including the juice)
• some brown sugar and extra coconut to sprinkle on-top 

Directions

1. Preheat oven to 350F and line 2 mini muffins pans with paper liners (or spray the pans)

2. In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.

3. Combine salt, baking powder, coconut, and flour.

4. Drain and chop pineapple, reserving juice (about 7 ounces).

5. Add the flour mixture to the butter mixture alternately with the reserved juice

6. Fold in pineapple, and fill muffin cups 2/3 full. 

7. Bake for 20-25 minutes.

Note: Sprinkle sugar on top of muffins for crunchy muffin tops.



Inspiration: http://www.evernewrecipes.com/dessert-recipes/pineapple-coconut-muffins-recipe.html  

Welcome to the kiss cookbook blog

some of my favourite cookbooks.

Some people like to eat dessert, some people like to make desserts, some people like to make and eat their desserts. I happen to fall under the last category and if you’re like me then you will love this cookbook blog. I’m not embarrassed to consider myself a beginner when it comes to baking. Now that I have reached an age where I can be more independent in the kitchen, I have developed a sweet tooth and a love for baking.

As I have learned, when you can find a recipe that tastes great and happens to be simple too, you have found the perfect recipe. This blog is all about the marriage of simple recipes and that have a great taste. That's right. Welcome to desserts central.

 There is a natural attraction to doing things that are simple. Simplicity is easier when you are a beginner and for desserts, if it tastes good and it's simple then you have a winner. This cookbook blog is made for people who love to bake but don’t necessarily have the time to go crazy, or to go shopping for unusual ingredients. If there is one thing I have learned when it comes to making desserts, it is this: the simpler the better.

The reason for my title "kiss" is because of the well-known acronym; Keep It Simple Stupid. However, in my case, I like to see it as "keeping it super simple". I have always admired this acronym and while I was coming up with a name I realized that KISS applies to baking almost as much as it applies to life itself. Over my past years of experience with baking, this is one of the most important lessons I have learned. When you try to get all fancy and ambitious with recipes, things can get messy. So I thought it would be fantastic if I could make a cookbook with recipes that are easy, and taste good too!

A painting I did a while ago.