Ep 96: Charmed by Pumpkin Chiffon Pie & Julia O'Malley

Andrea's still on a high from turning a massive batch of ill-fated cookie dough into ... cake?! Stefin hopes she jots down the recipe to this delicious sounding bit of kitchen resuscitation so we can all enjoy her one-of-a-kind Caramel-Pumpkin-Pecan-Cream Cheese Cake. Speaking of delicious, both hosts were charmed by the retro glam Coconut-Pumpkin Chiffon Pie, a beautifully extravagant, light, fluffy, and tasty dessert that could become a regular on your holiday table, or be the reason you start eating pumpkin pie in April. This week's bake along, Soft Pumpkin Pretzels with Cinnamon Sugar from the Alaska from Scratch blog, use the month's theme ingredient in a way that's totally new to both hosts. (Not familiar with pretzels? Be sure to listen back to Episode 68 for some best practices.) And speaking of the 49th state, Andrea welcomes Julia O'Malley, Alaska's premier food historian, recipe developer, and James Beard Award-winning journalist for a chat about sourcing ingredients, clever substitutions, and the art and ritual of baking and sharing in a remote location. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!