Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Andes Mint Cookies March 4, 2017

Filed under: Cakes,Cookies,Gluten Free — lewissisters @ 11:55 pm

Hi guys!
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.
Give these cookies a try, you will love them!
Andes Mint Cookies


1 package Devil’s Food cake mix (gluten free)
2 eggs
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.
Enjoy!

 

Chocolate Crackle Cookies January 1, 2017

Filed under: Brownies,Cookies,Dessert,Gluten Free — lewissisters @ 5:09 pm

Hey readers!

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 box Ghirardelli Double Chocolate Brownie mix (gluten free) 

1 cup all-purpose flour (gluten free)

3 eggs

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.

Enjoy!

 

Peanut Butter Cookies  June 13, 2016

Filed under: Cookies,Dessert,Gluten Free,Grandma D. — lewissisters @ 1:01 am

Hi guys!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


 1 and ¼ cups flour (gluten free)

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

Directions

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.

Enjoy!

 

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.

I hope you have a wonderful day!
The Lewissisters

 

Chocolate Coconut Clusters Gluten Free! March 7, 2016

Filed under: Cookies,Dessert,Gluten Free,Grandma D. — lewissisters @ 5:25 pm

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

IMG_7785

6 ounces chocolate chips (3/4 cup)
1/3 cup butter
16 large marshmallows
1 cup coconut
2 cups oats

Directions
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.

Enjoy!

 

The Five Like Challenge February 12, 2016

Normally, I do not write posts like this; however, I feel like this could be a recipe for your happiness.
Yesterday when my dad and I were driving home, we heard John Legend’s “All of me” which made my dad say: “That’s a great song.” I agreed and added Colbie Caillat’s empowering song “Try”. Both songs have wonderful messages.
As the day continued I began to think about the times I compare myself to others and how it makes me feel, disappointed and the list goes on.
I was still pondering this subject as I went to bed, when an inspired thought came to me. I thought: “When you start comparing yourself to others, you need to stop. Starting tomorrow every morning you should get up and say five things you like about yourself.” I do not know why such a simple concept has never crossed my mind until now. I suppose it is because I have never thought about it for an extended period of time.
This morning, I took The Five like Challenge  and it made me feel happier. I hope everyone who reads our blog will take this challenge and start reminding yourself how wonderful you are and the amazing things you can do.
I hope The Five like Challenge becomes a routine that we fit into our day. I also hope that it brings us more self-confidence and joy.

Good luck! Remember, you are amazing!
The Lewissisters

 

Cups of Dirt December 1, 2015

Filed under: Cookies,Dessert,Gluten Free,Make Ahead Meals,Pies — lewissisters @ 6:24 pm

Hi all,
This recipe was one of my favorite desserts growing up. Grandma Muse used to make it for me all the time. We took it to Thanksgiving dinner this year; the kids were hesitant at first, but they came around and enjoyed it. I thought it was fantastic! Ha-ha

I don’t know why, but a few months ago, a light bulb went off in my head how to make this dessert. I have been looking forward to Thanksgiving for a while because the filling for the cup of dirt comes from the chocolate pie my mom makes every thanksgiving holiday.

The recipe is for Cups of Dirt. I do not use gummy worms or chocolate Oreos because of my gluten free restriction. If you do not eat gluten free use regular Oreo cookies and gummy worms, but if you eat gluten free use any kind of gluten free Oreo cookie.

My mom loved the idea making cups of dirt with the pie filling. She found gluten free Minnie chocolate graham crackers at our grocery store that we used to make the dirt.

This is our own recipe. There are no measurements because it is up to you to decide how much of each item you would like. I bet a family size bowl of dirt would be excellent!

Give it a try!

  

 
Cups of Dirt—Gluten Free

 

(Quantities of each item are up to you)

Make chocolate pie filling from the following link: https://lewissisters.wordpress.com/2012/11/23/easy-chocolate-pie/ (Or buy premade chocolate pudding cups for easier preparation) the chocolate pie filling makes one pie, but we doubled the recipe. This allowed us to fill one pie graham cracker crust and several small plastic cups. If you double the recipe and only make cups of dirt, you will have a platter of dirt cups, perfect for children’s parties!

Get a box of your favorite gluten free Oreo cookies/Graham crackers and crumble some up in a zip lock bag with a rolling pin. (Use regular Oreo cookies if not gluten free)

Reserve a few chunks of cookie to mix into the pudding, this is completely optional.

Gummy worms if not gluten free

Your favorite coffee mug or paper cups.

 

Directions:

 

1. Fill your coffee mug/paper cup with chocolate pudding.

2. Mix a few chunks of cookie in the pudding, optional.

3. Sprinkle cookie crumbs on top of the chocolate pudding so it is completely covered.

4. Garnish with gummy worms.

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/overnight).

The chocolate pudding is fantastic by itself topped with whipped cream.

 

Happy holidays!