Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Banana Muffins September 5, 2018

Filed under: Uncategorized — lewissisters @ 2:16 pm

Hey guys!

In July, I was on a muffin kick and created two different muffins, from one recipe. I took our pumpkin muffin recipe

and decided to adapt it to make banana muffins, the first muffin recipe.

The result?

The banana muffins were incredible! You have got to try this recipe!


In other news, I am so excited to let you all know that my debut novel ‘Fevered Hearts’ is in production! It has taken four years from conception, writing and lots of editing, to get to this point.

Book teaser:

When Dr. Jamie Frothington embarks on a service trip to Liberia, the horrors of death and pain he observes from the effects of the highly contagious Ebola virus send his mind into dark memories of the heartless murders of his parents. Drowning the pieces of his shattered heart in gin, Jamie unwittingly allows his demons to take their vengeance on his compassionate and patient colleague, Nurse Sarah Ellison. Just when the numbing haze of the alcohol is wearing off, he and his new-found love, Sarah, are forced at knife point into the blistering heat of the African desert. Sarah’s bottomless optimism wanes when her life and her virtue are threatened by the local terrorist’s ruthless son. Jamie’s weakening body and faltering heart may cost him and Sarah everything, sending them on a pain filled trajectory toward their ultimate end.

If you’d like to receive updates, follow my Facebook page:

Banana 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 cinnamon

Add and stir well with a spoon.

3 mashed bananas

4 eggs

2 tsps vanilla

1 and ¼ cups oil (applesauce)

Pour in greased muffin tins or muffin liners. Bake at 375 degrees for 15 minutes or until done. Makes 2 dozen muffins.

I throw everything in my stand mixer and let it do all the work.



Chocolate Trifle December 10, 2017

Filed under: Uncategorized — lewissisters @ 2:29 am
Tags: , , ,

Hey guys!

Everyone in the viewing vicinity of this blog has got to try this incredible chocolate brownie trifle!

I made this trifle for my birthday dessert because I didn’t want a birthday cake this year. The recipe comes from my friend Erin; she gave it to me a few years ago and I have been waiting for the perfect time to make it.

The only thing you need to make gluten free is the brownies and that is a snap! I used a boxed brownie mix, but if you want to make your brownies homemade go ahead! Either will be fabulous!

This recipe has a few steps but it’s totally worth the preparation and waiting time while it’s setting up in the fridge. The trifle is great the first day, but it is even better as the days go by!

Just a warning, the trifle is very rich; so, you may want to share some of it…or not. 🙂

Thanks for the recipe Erin it is fantastic!!

Guys, you have got to make this trifle, it will rock your world!

Chocolate Trifle

1 pan of chocolate brownies (gluten free/regular)

1(4 oz) package instant chocolate pudding

1/2 cup water

1 pint heavy cream

6 Tbsps sugar

1 (12oz) carton Cool Whip or another pint heavy cream (I used Cool Whip)

caramel topping

2 or 3 crushed Skor bars (I used 3 and found crushing them in a bag is easiest)


1 Prepare brownies and cool completely.  Cut into 1-inch squares.

2 In a bowl, combine pudding mix and water (it will be quite thick).

3 In a separate bowl, mix the heavy cream and 6 Tbsps sugar until thick. Fold into the pudding and water mix.

4 First, I mixed the cream and sugar; using the whisk attachment on my stand mixer. I set the mixer on high and let it run until the cream was thick and had stiff peaks. Next, I put the cream into a separate bowl and beat the pudding/water with the paddle attachment until it was incorporated. To fold the mixture together, I added the cream to the pudding/water mix and used the paddle attachment to combine everything with the mixer on low.

5 In a trifle glass or glass serving dish, place 1/3 of the brownie chunks, then drizzle caramel topping over the brownies and sprinkle 1/3 of the toffee bits.

6 Then layer 1/3 of the pudding mixture (mousse) and 1/3 of the cool whip (or whipped cream).

7 Repeat layers 2 more times.  End with whipped cream and sprinkle toffee bits onto top layer for garnish.  Refrigerate 3-8 hours before serving, or overnight.