Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Cream Cheese Chocolate Surprise! July 13, 2018

Filed under: Cakes,Dessert,Gluten Free — lewissisters @ 7:48 pm

Hey guys!

I have a wonderful cake or cupcake recipe for you! You are going to love it!

I like making cakes because they are easier for me. When I make cupcakes, I get my fingers, the cupcake liners and cupcake tins a mess because I use my fingers to feel where everything is when I’m pouring the batter…And most of the time, I don’t want to deal with all of that. Two weeks ago, I asked our Auntie Deb if I could turn this cupcake recipe into a cake and she said yes. I tried, and it worked! 😊

This recipe comes from my friend and high school aid Vicki. Vicki would come to the school and help me with things such as: keeping up my technology and braille skills, reading things that were not accessible to me, etc. One time, I mentioned to Vicki that I love to cook and bake…she offered to braille me some recipes and this was one of them.

Thanks for the recipe Vicki!! 😊

Cream Cheese Chocolate Surprise Cupcakes

1 milk chocolate cake mix (regular or gluten free)

1 8-ounce package cream cheese

1 egg

1/3 cup sugar

Dash of salt

Small package of chocolate chips (3/4 cup)

Directions:

Mix cream cheese, sugar, egg and salt. Stir in chocolate chips.

Mix cake mix according to directions on the box.

(For cupcakes) Fill cups half full and drop 1 to 2 teaspoons of cream cheese mixture in middle.

Bake at 350 degrees for 15 minutes.

(For cake) Fill cake pan completely full of cake batter. Drop spoonful’s of cream cheese mixture on top of the batter; swirl or marble it with a knife.

Bake for 20 to 22 minutes or until a cake tester inserted in the cake comes out clean.

Frost with white frosting.

Enjoy!

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Pumpkin Muffins October 1, 2017

Filed under: Breakfast,Dessert,Gluten Free,Pumpkin,Snacks — lewissisters @ 2:13 am

Hello everyone!
Life has gotten crazy, but we’re back with a fantastic fall recipe!

The recipe is perfect for this time of year; it’s going to bring the smell of fall and holiday baking into your homes. Personally, I think that baking in the fall is a must!

I used gluten free flour for this recipe and it worked like a charm. I also used my mixer with the paddle attachment to combine the ingredients which was great!

This recipe comes from a sweet lady that I met when I was serving my mission for the Church of Jesus Christ of Latter-day Saints, to see what that was all about, click the following link.

https://lewissisters.wordpress.com/2015/05/19/reflections/

I hope you try these delicious muffins; they are the perfect fall treat!

Pumpkin Muffins

 

Wisk together:

3 cups flour (gluten free)

1 cup white sugar

1 cup brown sugar

1 tsp salt

1 tsp baking soda

1 tsp nutmeg

1 tsp ginger

1 and 1/2 tsps cinnamon

½ tsp cloves.

Add and stir well with a spoon.

2 cups pumpkin

4 eggs

2 tsps vanilla

1 and ¼ cups oil (applesauce)

Pour in lined muffin tins, bake at 375 for 15 minutes. Makes 2 dozen muffins.

 

Enjoy!

 

Tropical Fruit Salad June 26, 2017

Filed under: Dessert,Side Dishes,Snacks — lewissisters @ 9:37 pm

Hi guys!
I hope you are having a lovely day. I have a fantastic summer recipe for you. It is another version of our fruit salad. For the original recipe click the following link. https://lewissisters.wordpress.com/2016/10/01/fruit-salad/
A couple weeks ago, I made the original fruit salad, with strawberry yogurt and cheesecake pudding, for a barbecue my parents were attending; when an idea struck me for a tropical version of this dish. Over the weekend, I had the opportunity to make the tropical version and the verdict is… The salad is fantastic; to add more coconut flavor garnish with some toasted coconut, or, crushed graham crackers (regular or gluten free).
Have fun adding your own fruit.
This salad is a hit at any summer barbecue. Give it a try!
 
Lewissisters Tropical Fruit Salad


12 ounces Cool Whip
1 small box coconut pudding
18 ounces vanilla yogurt
1 pound sliced strawberries, one package.
2 or 3 cups small marshmallows, optional
2 or 3 sliced bananas
1 Cup mandarin oranges
1 Cup pineapple
Directions:
1. Put the yogurt, pudding and Cool Whip in a large bowl and mix everything together with a wisk.

2. Cover the bowl and put it in the fridge to thicken; for one hour or more.

3. Wash, hull, and slice the strawberries; slice the bananas, drain the oranges and pineapple.

4. Fold the fruit and marshmallows into the cream mixture and garnish with a little toasted coconut or crushed graham crackers; serve immediately. This dessert is even better the next day!
Enjoy!

 

Gluten Free Pound Cake May 21, 2017

Filed under: Cakes,Dessert,Gluten Free — lewissisters @ 10:07 pm

Hi readers!
Last Friday, 19 May 2017 marked the fifth year of the blog. I can’t believe it! Thank you for sticking with us; since we do not post regularly, it’s so nice to see you come back and share/like our posts.
Last month, I announced my upcoming novel; it is still in the final stages so here is a peak at what it’s about.
“When a doctor and nurse are kidnapped during an Ebola epidemic in Liberia, more than their well-being will be threatened when their past and secrets must come out.”
Keep an eye on my Facebook page for more upcoming information about the book. The page is: http://www.facebook.com/AuthorMacyLewis.
The recipe for this month is from my friend Mikelle, it is a delicious and easy pound cake! I made it for Mother’s Day dessert and served it with strawberries and whipped cream. It was delicious! I omitted the almond extract because my niece has a nut allergy and added a little more vanilla extract; making the cake gluten free is very easy.
I hope you give this cake a try!
Pound Cake Recipe


2 c. Butter (4 sticks)

3 c. Sugar

6 eggs

1 Tsp. almond extract

1/2 Tsp vanilla

1/2 Tsp baking soda

3 c. flour (gluten free)

1 c. Sour cream

Directions:

Mix everything in a large bowl.

Bake at 350 for one hour in a greased bunt pan 🙂

You can also cut up strawberries and put whipping cream and strawberries on top!

Only let the cake cool in the pan for 5 to 10 minutes, or it may not come out very easily.
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!

 

Zucchini Bread November 1, 2016

Filed under: Angie's Cookbook,Breakfast,Dessert,Gluten Free,Quick Breads — lewissisters @ 6:52 pm

Hi guys!Remember the peach cobbler post from September? If you have not seen it, click on this link: https://lewissisters.wordpress.com/2016/09/05/peach-cobbler/

When we received the peaches that we used for the cobbler, Grandma Muse and my uncle gave us other vegetables and fruit from their garden. I made this wonderful bread in September and saved it to post this month. This recipe comes from Angie’s cookbook and we found it to be absolutely delightful!

Peel your zucchini before grating; also, be careful that you don’t grate your fingers, ouch! Grating zucchini is a great work out too. Ha-ha you will want to ring some of the extra liquid out of your shredded zucchini before adding it to your batter. To do this, I put the zucchini in a strainer lined with paper towels and wrung it out.

I made this recipe twice and learned, you can cut out ½ cup sugar and the bread still tastes fantastic.

Thanks for the recipe Angie, it is delicious!

 

Zucchini Bread

 

1 cup oil (applesauce)

2 cups sugar (1 and ½ cups works well too)

3 eggs

3 tsps vanilla

2 cups shredded zucchini (1 medium zucchini)

3 cups flour (gluten free)

1 tsp baking soda

1 tsp salt

3 tsps cinnamon

¼ tsp baking powder

½ cup chopped nuts (optional)

Directions:

1. Combine oil/applesauce, sugar, and eggs in a large bowl, beat well. Blend in vanilla and zucchini. 

2. Sift dry ingredients together then add to wet mixture. Pour batter in to a greased and floured loaf pan.

3. Bake 350* for 1 hour. (If using smaller pan bake time 30 min).

4. Bread is done when a toothpick inserted comes out clean.

 

Enjoy!

 

 

Fruit Salad October 1, 2016

Filed under: Dessert,Dinner,Gluten Free,Side Dishes,Snacks — lewissisters @ 3:50 pm

Hi everyone,
This is a wonderful dish to take to fall barbecues. It is a delicious side dish, dessert and snack!

My parents and I ate a similar dessert at a recent barbecue that my mom’s work held and I loved it so much I wanted to recreate it.

My dad and I created this recipe and took it to a neighborhood barbecue our neighbor held last month and everyone loved it. A week later we made it again and changed the yogurt from vanilla to strawberry and the vanilla pudding to cheesecake. And it was delicious

Have fun creating your own salad by changing the yogurt and pudding flavors and adding different fruits.
Lewissisters Fruit Salad with Marshmallows


12 ounces Cool Whip

1 small box vanilla pudding

18 ounces vanilla yogurt

1 pound sliced strawberries, one package.

3 cups small marshmallows, optional

3 Sliced bananas
Directions:

1. Put the yogurt, pudding and Cool Whip in a large bowl and mix everything together with a wisk.

2. Cover the bowl and put it in the fridge to thicken; for one hour or more.

3. Wash, hull, and slice the strawberries; slice the bananas.

4. Fold the fruit and marshmallows into the cream mixture and serve immediately. This dessert is even better the next day!

Enjoy!