Recipes by Sara Schewe

United States United States Chef

Happy Valentine’s Day!

Happy Valentine’s Day! by Sara Schewe

I seem to be making a habit of baking red velvet cupcakes for Valentine’s Day. Last year, I used this recipe from Throwdown. The cakes were tasty, but I wanted to try something new this year, so I turned to a recipe I saw last year on Pinch My Salt.I had a few chocolate chips left in a pack, as well as a container of heavy cream in…

1 vote
Soupe Savoyarde

Soupe Savoyarde by Sara Schewe

For my next installment of French country cooking, I wanted something fairly simple, yet seasonal. This winter vegetable soup seemed perfect.I had to trek to a couple of grocery stores to find celery root, though around here that’s not all that surprising. This soup is perfect for a cold winter’s night, and it will warm you up night…

1 vote
Peanut Butter Cheesecake Brownies

Peanut Butter Cheesecake Brownies by Sara Schewe

When it comes to cooking magazines, I’m a big dork. I like to organize my magazines by month, so at any point mid-season I can find appropriate recipes. At the beginning of January, I pulled out several January and February issues to discover a section on peanut butter desserts in the January 2009 issue of Bon Appétit.Seriously, how…

1 vote
Simple Roasted Chicken

Simple Roasted Chicken by Sara Schewe

Remember when “vegetable oil spreads” threatened to take over the home bakers’ kitchen? At the time, so many of us (meaning me) thought we were improving our health by shunning margarine and butter, and choosing the “healthy” spread, but a not-so-funny-result occurred: our (my) baked goods were terrible.It took awhile before the…

1 vote
Glazed Lime Cake

Glazed Lime Cake by Sara Schewe

This week, I decided to start things off with a simple dessert designed to last all week. This recipe is simple, easy, and inexpensive to make as it utilizes ingredients that many of us already have on hand.Perfect.I did forget that this recipe used self-rising flour, which I never use and had no intention on buying for one recipe.…

1 vote

Gougéres by Sara Schewe

I first started playing with choux dough back in college. At the time, my idea of cooking involved a bag of frozen mixed vegetables and a sauce packet. My roommates and I would cut up chicken, then stir-fry the chicken, add the veggies, add the sauce, and let it simmer for a bit. Whomever wasn’t involved with the stir-fry would take…

1 vote
Coffee Crunch Bars

Coffee Crunch Bars by Sara Schewe

After the holidays, I spent some time perusing old food magazines, especially the winter issues. I found this recipe from Molly Wizenberg’s column in Bon Appetit, and the bars sound fun and tasty, and I was ready to try something different.I almost had all of the ingredients, but because I only had light brown sugar, I added just a…

1 vote
Tomato & Goat Cheese Tarts

Tomato & Goat Cheese Tarts by Sara Schewe

When I first received my copy of Back to Basics, I knew that someday I would make the goat cheese tart. I mean, it has some of my favorite components: puff pastry, goat cheese, caramelized onions, parmesan, thyme…add a glass of wine, and life is perfect.I originally made this recipe last year for the Barefoot Bloggers, which I was…

1 vote
Small Batch Cupcakes

Small Batch Cupcakes by Sara Schewe

Cupcakes are a favorite sweet treat of mine, but I’ve often shied away from making them because all of my recipes yield at least a dozen little cakes, if not more. I’d find myself purchasing the bakery cupcakes from the grocery store and cringing when I looked at the ingredient list (partially hydrogenated shortening, anyone?). I also…

2 votes
Pumpkin Whoopie Pies

Pumpkin Whoopie Pies by Sara Schewe

October is by far my favorite month of the year. The leaves are changing, the air is crisp, and turning on the oven brings a welcome warmth to the home. We are experiencing below normal temperatures (it feels more like late November than mid-October), yet the meteorologists insist winter will be warmer than usual where I live.I’ll…

2 votes