Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Cream Cheese Brownies August 13, 2020

Filed under: Brownies,Dessert,Gluten Free — lewissisters @ 2:49 am

Hey guys!

We’re back with a delicious recipe for cream cheese brownies!

During lockdown, I have been cooking up a lot of treats because baking helps me relax, it also motivates me to exercise; and for the last week, I have been craving cream cheese brownies.  These brownies are easy to put together, I combined two of our previous recipes, the brownie batter from our “Mint Chocolate Brownies” and the cream cheese filling from our “Chocolate Cream Cheese Cupcakes”.

My friends, I hope all of you are staying safe and sharing your light and love with those around you!  We can do this!

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Chocolate Cream Cheese BROWNIES

Brownies: 

1 Cup Flour (Gluten-Free)

1 Cup Sugar

½ Cup Butter (1 stick, softened)

4 Eggs

1 and ½ Cups Hershey’s Syrup

Cream Cheese Filling:

1 (8 ounce) block cream cheese, softened

1 egg

1/3 cup sugar

Dash of salt

¾ cup chocolate chips, optional

Directions:

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine all of the brownie ingredients and beat until smooth.
  3. Pour the brownie batter into a 9 x 13” greased and floured pan.
  4. In a mixing bowl, combine all of the cream cheese filling ingredients and beat until smooth.
  5. Fill the pan completely full of brownie batter. Drop spoonful’s of cream cheese mixture on top of the batter; swirl or marble it with a knife.
  6. Bake for 25 to 30 minutes, or until a cake tester comes out clean.  Allow the brownies to completely cool in the pan; slice and enjoy!

 

 

Eighth Anniversary and Two Books May 19, 2020

Hi friends!

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’.

Keynote:

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.
https://www.amazon.com/Fevered-Hearts-Book-Hidden-ebook/dp/B07JP94346



The second book is for children, it is entitled: ‘Nigel and The Festival of Flames’.

Keynote:

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

Friends,

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

Food coloring

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
bubbles.

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
completely covered.

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
or overnight).



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

Hi everyone!
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.
https://lewissisters.wordpress.com/2018/09/05/banana-muffins/
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

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

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!