Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Pumpkin Chocolate Chip Cookies October 21, 2019

Filed under: Angie's Cookbook,Cookies,Dessert,Gluten Free,Pumpkin — lewissisters @ 9:38 pm
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Hi guys!

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)

Directions:

  1. 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.

Enjoy!

 

 

Boston Cream Pie Poke Cake December 3, 2018

Filed under: Cakes,Dessert,Gluten Free — lewissisters @ 9:39 am
Tags: ,

Hey guys!

Here is the dessert I made for my birthday this year.

It is my own recipe for a Boston Cream Pie Poke Cake.

I have always loved Boston Cream Pie, but when I began eating gluten-free, I couldn’t find any place that served this wonderful pie in a gluten-free form.

I don’t remember when, but an idea came to me how to make this cake and I have wanted to try it for a while. I love to bake new recipes for my birthday dessert and this recipe did not disappoint.

The result for this poke cake was…a ten! Everyone loved it!

You can make your yellow cake, vanilla pudding and chocolate frosting from scratch, but I am all about the shortcuts in this recipe!

Lewissisters Boston Cream Pie Poke Cake

1 package yellow cake mix, gluten-free or regular

1 small box instant vanilla pudding

1 tub chocolate frosting

A wooden spoon, for making holes in the cake

Directions

1. Make cake according to package directions.

2. Make pudding according to package directions.

3. When cake is cooled, poke holes all over the top of the cake with the wooden spoon.

4. Pour vanilla pudding all over the top of the cake, be sure to get the pudding inside the holes. Tapping the pan on the counter helps. Let the cake sit in the refrigerator overnight to set.

5. Frost with chocolate frosting and decorate with sprinkles or other toppings. Serve!

6. Store cake in the refrigerator.

Enjoy!

 

‘Fevered Hearts’ is Available! October 30, 2018

Hey guys!
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!
Amazon link:

Archway Publishing Link:
https://www.archwaypublishing.com/Bookstore/BookSearchResults.aspx?Search=fevered%20hearts
Barnes and Noble Link:
https://m.barnesandnoble.com/w/fevered-hearts-macy-lewis/1129777819?ean=9781480868441

 

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!

 

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!