Here we are at the final destination of our “Progressive Thanksgiving Dinner Party,” and as most of you know, it’s my favorite course: dessert!  I am a freak for pumpkin – in the form of pie, cookies, muffins or cheesecake.  I try to extend the ’season’ as long as I can just to savor its creamy goodness.  But being the wholesome baker that I am, I am always finding new ways to adjust the sweetness (and the type,) as well as the crust.  In keeping with our gluten free focus, I have mastered (!) a decadent pecan crust which pairs beautifully with the filling.  Which, by the way, does not contain any cheese, but uses yogurt adding a refreshing tang with every bite…

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I figured if I’m starting a feature called “Savvy Substitutions” and it focuses heavily on baked goods, it might be advisable to explain different types of flour and their ratios in baking compared to the ‘other white stuff.’  Of course you know it begins with whole-grains, and organic whenever possible.  Wheat is one of the most pesticide laden crops in America, so it truly pays to buy the purest product available.  This way you can go right to your pantry when a recipe calls for spelt (a cousin of wheat) or another alternative and know how it might affect the taste and texture of your creation.

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