Eighth Anniversary and Two Books May 19, 2020
Today, May 19, 2020, is the eighth anniversary of our blog, I cannot believe it!
I hope all of you are doing well. Living in lockdown is something that we will not soon forget; we have had to adapt, and I believe, that we are doing a great job, considering the circumstances we find ourselves in at this unforgettable time.
I do not have a recipe for you today, rather, I have a writing update. Later this year, I will be publishing two books!
The first book is a novel entitled: ‘Imprisoned Hearts’, it is the second book in ‘The Hidden Hearts Series’.
When two teenagers agree to start a relationship, their problems and secrets threaten to ruin the new love they have found, can their love survive with the struggles they find?
If you have not read my first book, check it out, it is entitled: ‘Fevered Hearts’, it is a clean romantic suspense novel.
The second book is for children, it is entitled: ‘Nigel and The Festival of Flames’.
Nigel is competing in The Festival of Flames, but he is smaller than the other dragons and does not think he can throw his flames in the sky; will Nigel be victorious and win The Festival of Flames?
I cannot wait for you to read these books! I will post the links as soon as they are published.
I know Times are tough, but we can do this!
Stay safe! God bless!
Activities For Kids! March 23, 2020
If you have children, I am sure you are going crazy during lockdown from the
Corona Virus, COVID-19.
Right now, you are super parents: working from home, trying to get your kids
to do their school work, and keeping your home running. When you are tired
of the video games and screen time, you probably think: “What am I going to
do to keep them entertained?”
Here are some fun activities that I have compiled, special thanks must go to
my friends who have shared their recipes with me or on social media. Due to
COVID-19 making shopping more challenging, I hope you are able to find, or
have the ingredients to make the following recipes.
*Kari’s Edible Play Dough
1 cup plain yogurt
1 cup ish of cornstarch
Mix the yogurt and food coloring together, then mix in the corn starch until
the play dough is as thick as you want. Play and eat to your hearts content.
Store in the refrigerator.
I followed a Facebook post where Kari asked for ideas to keep her kids
entertained, here are some great ideas someone posted in the comments:
1. Put shaving cream on your table and let them draw in it.
2. Dump baking soda on a baking sheet, get eye droppers to put colored
vinegar on it, and watch it bubble.
3. Put acrylic paint in a baggie, seal it, tape it down to your table, and
let them draw on it.
4. Get a big bowl and put water and dish soap in it and let them make
5. Color light Karo syrup with food coloring and then paint with it, it
looks like stained glass.
*Elizabeth’s Sidewalk Paint
Equal parts corn starch and water.
Then add food coloring.
Use paintbrushes and your imagination!
*Eileen’s Best Ever No-Cook Play Dough Recipe
2 cups plain flour (all purpose)
2 tablespoons vegetable oil (baby oil and coconut oil work too)
1/2 cup salt.
2 tablespoons cream of tartar.
1 to 1.5 cups boiling water (adding in increments until it feels just right)
gel food colouring (optional)
A few drops glycerin (my secret ingredient for stretch and shine!)
Mix everything together and play!
*Madelyn is a Special Education Teacher and she teaches visually impaired
and blind children, here are her ideas:
They could make edible necklaces, slime or kids love mini pizza.
Kids could also make cupcakes and take food coloring and decorate their own
couple of cupcakes stirring with a toothpick.
They can die Easter eggs using a bag:
Pour dry rice and put some food coloring in the bag. Then, roll the egg
around. They can make the eggs tactile using stickers as well.
*Faheem shared the following website which has wonderful activities for scout groups. https://www.scouts.org.uk/the-great-indoors/ *My ideas:
If you have pudding, eat and finger paint with it.
For chocolate pudding, try making cups of dirt (Quantities of each item are
up to you)
1. Fill your coffee mug/paper cup with chocolate pudding. Make chocolate pie
filling from the following link:
https://lewissisters.wordpress.com/2012/11/23/easy-chocolate-pie/ (Or use
the premade chocolate pudding cups for easier preparation).
2. Mix a few chunks of cookie in the pudding, optional.
3. Sprinkle cookie crumbs on top of the chocolate pudding so it is
4. Garnish with gummy worms. (watch out if you eat Gluten-Free)
5. Serve immediately or cover cups of dirt with Saran wrap and store in the
refrigerator until ready to eat. (You may want to hold off on adding the
cookie crumbs and gummy worms if the pudding is going to sit for a long time
Search for Wikki Stix (string covered in wax that you can mold) on Amazon;
kids can outline and color or paint around the Wikki Stix.
Play board games.
Draw on the sidewalk with ice cubes or sidewalk chalk.
Have dance parties and sing songs, play musical instruments.
Take a walk or hike. Jump rope, play hopscotch, or ride bicycles.
Cook and bake (There are plenty of recipes on the blog).
Build forts out of blankets or sheets.
Let the kids play in and color on boxes, as well as, make little towns for
their dolls, stuffed animals, or cars and other toys using boxes.
String beads onto pipe cleaners.
Write and perform plays. Write poetry. Read books. Write and illustrate stories. Aquariums and zoos are sharing videos each day to let us see their animals since they are closed to the public; a lot of museums are doing virtual tours as well.
Most of all, enjoy yourselves and stay safe!
Easy Way To Rehydrate Brown Sugar March 19, 2020
All I have to say about 2020 is, wow! None of us could have predicted the outbreak of COVID-19 (The Corona Virus). Wherever you are, we send you our love, and we pray that you are staying safe during this lockdown, which is so difficult, but necessary to stop the virus from spreading. Remember to wash your hands and check in with friends, family, and neighbors using technology.
Yesterday, our family endured three earthquakes; where we live, that is very unusual, luckily, there were no injuries. It took a two-hour workout, and baking banana muffins for me to relax. Here is the link to the muffin recipe.
When I had all of the ingredients ready to make the muffins, I discovered that my brown sugar was hard as a rock. Due to the already stressful situation, I was very irritated, and looked for a way to rehydrate the brown sugar quickly, which is what I want to share with you below.
1. Place your brown sugar in a microwave safe bowl.
2. Cover the bowl with a damp paper towel.
3. Microwave the brown sugar for 30 second intervals, until it is soft enough to break apart with a fork. be careful because the brown sugar will be hot; don’t heat the brown sugar too much, because it will melt.
4. When the brown sugar is soft, it is ready to be mixed into your batter!
I hope you are doing well!
God bless, stay safe!
Pumpkin Chocolate Chip Cookies October 21, 2019
Tags: Dessert, Gluten Free
I hope you are having a wonderful fall!
Lately, life has been crazy because I have been writing and editing more books for your reading pleasure. 😊
This is the first dessert I have made this fall, so, it had to contain pumpkin. I wanted a simple recipe and I found it in our cousin Angie’s Cookbook. This easy and delicious recipe is from our Aunt Jane; thanks for the recipe Aunt Jane and Angie!
To make this recipe gluten-free, use a gluten-free cake mix.
Give it a try, you will love it!
Easy Pumpkin Chocolate Chip Cookies
1 package spice cake mix (Regular or gluten-free, we used a gluten-free pumpkin cake mix.)
1 15-ounce can solid pack pumpkin
1 cup semi-sweet chocolate chips
½ cup chopped nuts (optional)
1 can ready-to-spread cream cheese frosting (optional)
- In a large bowl, stir together the cake mix and pumpkin until well blended.
2. Fold in chocolate chips and nuts.
3. Drop by rounded spoonful’s onto well-greased baking sheets.
4. Bake at 375° for 11 to 13 minutes. Allow cookies to cool on baking sheets for about 5 minutes.
5. Frost with cream cheese frosting and sprinkle with a hint of nutmeg. Yield: two dozen cookies.
‘Fevered Hearts’ is Available! October 30, 2018
I don’t have a recipe for you, rather, I am thrilled to let you know that my debut novel ‘Fevered Hearts’ is live!
I can’t thank you enough for the support! You guys are incredible!
To brighten your day, pick up a copy of my clean, romantic, suspense novel and start reading!
I hope you enjoy!
Archway Publishing Link:
Barnes and Noble Link:
Andes Mint Cookies March 4, 2017
This recipe comes from the same cookie bake off I told you about in January. See the following link: https://lewissisters.wordpress.com/2017/01/01/chocolate-crackle-cookies/
I made these cookies today; they are fast to throw together and a hit! I love the frosting from the Andes Mints; the mints make the cookies so tasty! Don’t leave the cookies on your cookie sheet for a long time because they will be harder to take off, even if your cookie sheet is greased. After a couple minutes out of the oven, take the cookies off the cookie sheet and then add the mint on top and spread it around.
Give these cookies a try, you will love them!
Andes Mint Cookies
1 package Devil’s Food cake mix (gluten free)
½ cup oil
1 cup chocolate chips
1 package Andes mints
Mix together first three ingredients, then add chocolate chips.
Drop onto a greased cookie sheet.
Bake for 7 to 9 minutes at 350 degrees. The cookies may not look done, but do not overbake.
Place one Andes mint on top of each cookie. Let it melt and then swirl it around with a knife to frost.
Allow cookies to cool and chocolate to set before serving.
Chocolate Crackle Cookies January 1, 2017
We are so excited to begin another year. We would like to thank all of you who follow our posts, like and share them with your friends and families. It means a lot to us to have such a wonderful group of followers and we sincerely appreciate every one of you. Thank you for reading our blog!
We would like to send out a warm welcome to any new readers. We post sporadically throughout each month so if you would like to be notified, sign up and our posts will be delivered to your inbox.
I made these cookies last month for our big family Christmas party and again a few days later for a party my parents threw and they were a hit at both events. A few days before the family party, on Christmas Eve, I made three batches of our pumpkin bread… https://lewissisters.wordpress.com/?s=pumpkin+bread Our family party was two days after Christmas Day, and I wanted to make a dessert that would be easy for everyone to eat while they mingled. I also wanted a recipe that was really easy to throw together because I was sick of measuring lots of ingredients. I looked through my files and found this easy cookie recipe. I knew I had to make it because it sounded delicious and I wanted simplicity. Making the recipe gluten free is very easy.
This recipe comes from the place where I served my mission, to see what I am talking about see the following link: https://lewissisters.wordpress.com/2015/05/19/reflections/. Anyways, the staff where I served loved to have different contests to share food and choose winners for favorite recipes, and as a foodie I was all over that; I loved getting the recipes that were shared. This recipe is from a Cookie Bake Off that was held.
The verdict for the cookies is… They are delicious warm and at room temperature. I love the crackle designs when they come out of the oven.
Try these delicious cookies today! We hope everyone has a safe and wonderful 2017!
Chocolate Crackle Cookies
1 cup all-purpose flour (gluten free)
1/3 cup vegetable oil
3/4 cup powdered sugar (reserved for coating dough)
Preheat oven to 350 F.
Place brownie mix, flour, eggs and oil in medium bowl. Stir until blended.
Place powdered sugar in separate bowl. For each cookie, scoop 1 rounded tablespoon dough and place in powdered sugar. Roll dough gently into balls, coating thoroughly with powdered sugar.
Place 2 inches apart onto greased cookie sheet. Bake 11 to 13 minutes. Makes 2 1/2 dozen cookies.
Peanut Butter Cookies June 13, 2016
I could not decide what to make for June’s recipe but with input from my dad we decided I should make Grandma D’s peanut butter cookies.
Grandma’s recipe never disappoints and the cookies are wonderful on their own. But I decided to take the cookies to a new level and added a Hershey kiss on top of half of the cookies when they came out of the oven. It is important to put the kisses on right when the cookies come out of the oven so they will melt into the cookie.
I used a small ice cream scoop and was able to make 22 cookies; I halved the original recipe so if you want more cookies double it. To make the cookies gluten free I used a combination of almond and gluten free flours, the combination works like a charm! The cookies are light and not overly sweet.
I hope you give this yummy recipe a try!
Peanut Butter Cookies
½ tsp baking soda
1 tsp baking powder
½ tsp salt
½ cup shortening
½ cup peanut butter
¼ cup white sugar
½ cup brown sugar
1 egg, beaten
1. Sift flour; add soda, baking powder, and salt. Sift. (No need to sift everything, mixing works great).
2. Cream shortening and peanut butter, gradually adding the sugars. When creamed thoroughly add the egg.
3. Mix the dry ingredients and creamed mixture well.
4. Place the mixing bowl in the fridge for 30 minutes to an hour allowing the dough to firm up. Roll the batter in 1 inch balls and place on greased baking sheets.
5. Flatten with a fork dipped in flour making a crisscrossed pattern. (We flattened with a fork and did not use flour). To make a crisscross pattern, flatten the cookie with the fork facing the top of the cookie sheet, then flatten from the left or right side going across the first smash mark.
6. Bake at 375 degrees for 10 to 12 minutes.
7. Optional, add a Hershey kiss on top of the cookies when they come out of the oven. Makes 3 and ½ to 4 dozen cookies if you double the recipe.
Happy St. Patrick’s Day! March 17, 2016
Top of the morning to ya!
We would like to wish all of you a “Happy St. Patrick’s Day!”
I have never been to Ireland, so the following is a short list of things I love about the Emerald Isle: the landscape is so green and beautiful, shamrocks and castles, the accents are amazing, and traditional Irish music is fantastic. Being a drummer and lover of classic rock I cannot forget the bands U2, Thin Lizzie and Van Morrison; some great music right there!
On a side note, I am friends with one of Ireland’s Paralympian sprinters; fastest Paralympian in the world, Jason Smyth. He is the nicest guy.
If you would like to learn more about him, visit his website: http://www.jasonsmyth.ie lets help him get to Rio 2016. Jason won gold in Rio 2016, and continues to have great success at other events!
I hope you have a wonderful day!
Chocolate Coconut Clusters Gluten Free! March 7, 2016
Surprise, we’re back!
I know we do not post regularly, but I had to share a five ingredient recipe that is very special to our family.
Over the weekend I decided to make one of Grandma D’s recipes. Last week, I emailed our cousins Amy, Angie, Niki and Ashley to see if they remembered Grandma making it; they said no, they never knew this recipe existed. They encouraged me to try it and let them know how things went. I was not about to let a month go by before trying the recipe; I had to try it as soon as possible.
Once I ensured the ingredients were measured and ready to go, I enlisted my dad as my assistant. Recently, we remodeled our kitchen and I have not adapted our new cook top so I can use it myself. It was fun having my dad help make the chocolate coconut clusters. He made sure the chocolate mixture was melted and the remaining ingredients were coated in chocolate. Then, he spooned the mixture on the wax paper for me. I knew if I tried to do that it would have taken a long time to complete and the mixture would have ceased to work.
Grandma’s recipe was a success and a hit!
I hope you give it a try!
Chocolate Coconut Clusters
6 ounces chocolate chips (3/4 cup)
1/3 cup butter
16 large marshmallows
1 cup coconut
2 cups oats
Line two cookie sheets with wax paper and set aside.
On low heat, using a medium saucepan stir butter and marshmallows until melted; add chocolate and stir until the mixture is combined and the chocolate is completely melted.
Remove the pan from the heat; stir in coconut and oats.
Using two spoons drop the Chocolate Coconut Clusters onto the wax paper.
Put cookie sheets in the fridge so the Chocolate Coconut Clusters can cool and set.