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 concoction. (And to hear how far Andrea’s come as a cake baker, just listen back to Episodes 1-4!)

Listeners: What kitchen rescue have you recently performed?

Southern Living’s Retro-Glam Coconut Pumpkin Chiffon Pie Charms Hosts

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.

Andrea loved this well-ordered recipe, and thought the finished product was reminiscent of Tom Douglas’s famous Triple Coconut Cream Pie (but a heck of a lot easier). She enjoyed making mini pies in her mason jar lids, and liked using two types of coconut — sweetened shredded in the pie crust, and large coconut curls for the topping.

Stefin also loved this pie, and had great success with her UK substitutions — she used gingernut biscuits for graham crackers in the crust, and leaf for powdered gelatin. (Need more info on this gelatin swap? Listen to the Importance of Ingredients segment in Episode 95.) In fact, she liked her gingernuts so much she thinks you should give it try whether or not you can easily find graham crackers!

Both hosts warn that their egg whites beat in 1-2 minutes (not the 8 minutes suggested in the recipe), so don’t “set and forget” your stand mixer, or you’ll have homemade grout instead of meringue!

If you’re looking for an addition to your holiday table, or simply want a new twist on a classic flavor, this is the pie for you.

This Week’s Bake Along: Soft Pumpkin Pretzels with Cinnamon Sugar from Alaska from Scratch

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, including info on the baking soda bath, shaping, rising and other techniques.)

Before you get started, be sure your yeast is fresh (the expiration date will be on the packet) and use “active dry yeast” not rapid rise or bread machine yeast.

And be sure to post your pics to our Facebook community!

“Food is a Love Letter”: Andrea Talks with Alaskan Food Historian and James Beard Award-Winning Journalist Julia O’Malley

Speaking of the 49th state, Andrea welcomes Julia O’Malley, James Beard Award-Winning Journalist and Alaska’s premier food historian and recipe developer, for a chat about sourcing ingredients, clever substitutions, and the art and ritual of baking and sharing in a remote location.

Julia was first brought to the Preheated hosts’ attention in September 2017 with the publication of her New York Times article “In Alaska’s Far-Flung Villages, Happiness is a Cake Mix,” which loyal listener Megan had posted to the Preheated Facebook page. A third-generation Alaskan, Julia had many insights into the clever ways Alaskans substitute, source, and share their food … and she also loves a good lemon meringue pie.

Julia is currently looking for recipe testers for an upcoming cookbook. If you’re interested in joining her on this journey, please visit her Facebook page to connect. And tell her Preheated sent you!

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