IndyCooks for the Arc

highmainShe was a winner last year and hopes to win top prize again this year! Sarah Strohl, host and chef of her own online cooking show, along with her mom, Valerie Strohl, with IndyCooks, brought the smell and taste of Fall into our kitchen this morning, all to showcase the IndyCooks for The Arc!

Sarah is a 16-year-old sophomore and stars in her own online cooking show, “Sarah’s Great Day!” on YouTube with 40 current episodes! Together, she and her mom make us some pumpkin spice lattes and salted caramel apple hand pies. Here is a link to her YouTube channel:

highpastryThis year’s IndyCooks for The Arc will have about 50 local community leaders, celebrities and professional chefs that will be preparing a special dish on Saturday, October 10 at 6 p.m. at The Dallara IndyCar Factory at 1201 West Main in Speedway. Tickets are $50 each, $90 for a couple, or $450 for a table of 10. Guests will sample the different dishes and tip their favorites. The chef with the most tips in each of 6 categories will win. Other features of the event will include rides in 2-seater IndyCars, IndyCar simulators, a wine pull, and a chance to win prizes and raffles! All of the money raised will be used to support people with disabilities and their families through The Arc of Indiana Foundation.

Here are today’s recipes:


– Makes two drinks


2 1/2 Tbsp Pure Pumpkin (not pumpkin pie mix)

3/4 tsp Pumpkin Pie Spice

Freshly Ground Pepper

3 Tbsp White Sugar

1 1/3 Whole Milk (you can substitute 2%, skim, almond, etc)

2 Tbsp Vanilla Extract

1/2 cup Espresso (I make mine from instant grounds)

Whipped Cream

Sprinkle of Pumpkin Pie Spice

Cinnamon Stick

In a small sauté pan, add pure pumpkin, pumpkin spice and ground pepper. Whisk ingredients until well incorporated and heated through. Add sugar and heat until it forms a thick syrupy mixture. Add the milk and vanilla extract and whisk mixture until well blended. Stay close to the stove and whisk continually as milk heats up to prevent scalding of mixture. Once steam begins to form from the milk mixture, transfer it to blender and blend on high until milk foams.

Add 1/4 cup espresso to two coffee cups. Divide milk mixture between both cups and top with whipped cream and a sprinkle of pumpkin pie spice. For decoration you can add a cinnamon stick.



(Modified recipe from Just A Taste Blog

Oven temp: 425 degrees   Makes: 10 pies (3″ inch wide)


Store-Bought Refrigerated Pie Dough

2 cups corn kernel sized diced apples, peeled. (use a crisp, firm apple)

2 tsp Lemon Juice

1/2 tsp Cinnamon

1/4 cup sugar

2 tsp all-purpose flour

Store bought caramels

Large flake sea-salt

Egg Wash (1 egg whisked with 1 Tbsp water)

Crystal Sanding Sugar


Preheat oven to 425 degrees

Take dough out of refrigerator and remove from box and plastic wrap.

In medium sized bowl, combine apples, lemon juice, cinnamon, sugar and flour. Stir until mixed well.

Using 3″ circular cookie cutter, or small cookie cutter of your choice, cut out as many circles as possible from both rounds of dough.  Re-roll scraps and make even more circles. You want to end up with an even number of circles (you should end up with 20)

Place parchment paper on cookie sheet. Place half of dough circles on the cookie sheet (or what will fit). Place a small portion of apple filling in the center of each circle, leaving a large enough border around the filling to seal the two pieces of dough. Top the apple filling with a portion of chopped caramels and a pinch of sea-salt.

Using egg wash, brush egg mixture around edge of dough circle. This will help seal the two pieces of dough together.  Place the second dough circle on top of apple mixture.

Using a fork, crimp the edges together, sealing each pie.

Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on top of each pie. Sprinkle pies with crystal sanding sugar (optional) or just regular sugar.

Bake pies for 15 minutes or until they are golden brown.

Let pies rest at least ten minutes before serving as they will be very, very hot!

To learn more, visit or call (317) 224-0251 for tickets and for chef tips, visit



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