841: Carla Hall Doesn’t Need a Holiday to Bake Something Special 

SPEAKER_1 (0:01)

Strength is one of the most important investments in your long-term health. That's why I love Orange Theory Fitness.

Every one-hour Orange Theory workout helps you build muscle, burn fat, and take control of your health, guided by a coach every step of the way. No wondering what to do next. No intimidating gym floor. Just strength built for life. Visit orangetheory.com/spotify to learn more and get your first class free. Terms and conditions apply. See website and participating studio for details.

SPEAKER_2 (0:31)

Parenting unlocks some pretty impressive skills, like carrying grocery bags, a soccer ball, and a sleepy kid all at once. Good thing the newly designed Chrysler Pacifica has a few tricks of its own. Hands-free power sliding doors and lift gate, rear seat entertainment, and still and go seating and storage that adapts faster than your family's weekend plans. Visit chrysler.com to learn more. Chrysler is a registered trademark of FCA US LLC.

Carla Hall (1:07)

But there's so many things in the book that I don't want you to wait for a holiday to do.

I don't want you to wait for Christmas to make gingerbread cookies. So I sort of blur the lines when you will make the thing, which is why I made my gingerbread people black with braids, because I could.

Aliza Abarbanel (1:30)

This is TASTE. I'm your host, Aliza Abarbanel. Everybody loves Carla Hall. Carla Hall is a chef and TV host who has appeared on many of our favorite food programs over the years, from Bravo's Top Chef to Fox's Next Level Baker. Her latest cookbook is also her first baking book, Carla Bakes, Sweet, Savory, and From the Heart. Today on the show, Carla stops by the studio to chat about all things baking and what makes this book so special.

Carla Hall, this is TASTE. Thank you for coming on the podcast.

Carla Hall (2:05)

It's so great to be back.

Aliza Abarbanel (2:07)

Thank you for coming back again onto the podcast and to talk about baking, which is such a fun topic. To start, I have to ask if you've had any good baked goods recently.

Carla Hall (2:18)

Well, oh my gosh. So at my book signing last night, a woman, and it's in that bag, she brought me some cinnamon rolls from my recipe on Chewed Up, and she had milled her own flour.

Aliza Abarbanel (2:32)

Wow.

Carla Hall (2:34)

They're delicious. It's funny, I was eating some, I was so hungry this morning, and I was thinking, wow, this milled flour, it's just a little sturdier. It's really nice and nutty.

I just want to give her a shout out. I'll get the name in a minute, but people bring me things all the time. That is the latest and greatest thing that I had.

Aliza Abarbanel (2:54)

Is the cinnamon rolls. Do you feel like when people bring you the baked goods, do you try to eat them in front of them, or do they want feedback, or it's for later?

Carla Hall (3:04)

Sometimes they do.

Aliza Abarbanel (3:04)

Yeah.

Carla Hall (3:05)

Sometimes they want feedback. I say, do you want me to be honest? Do you want constructive feedback?

If they say yes, I'm like, hey, you said that you want it feedback, and I will eat it, and I will give them feedback as if I'm on a show.

Aliza Abarbanel (3:21)

That must be the thrill of a lifetime, though, to be critiqued by Carla Hall live and in person.

Carla Hall (3:25)

Yeah. Yeah. I mean, people are up for it, and I think people are up to learning. They don't necessarily want me to praise it. I mean, I will do a positive sandwich. I will never trash anybody's thing.

But I think the fact that they want constructive feedback, I feel like, hey, I'd love to give it to you.

Aliza Abarbanel (3:43)

Right. I think that's the right way to approach it, and milling your own flour, I would never even consider doing that. Is that something that you've done? Okay.

Carla Hall (3:51)

I was thinking about this when I was eating a cinnamon roll. I want one of those.

Aliza Abarbanel (3:55)

The tabletop.

Carla Hall (3:56)

The tabletop flour miller, and I have threatened to get it several times, and I haven't gotten it, and then I just reminded myself that I do want one. I do. I mean, especially where our food is today.

I was also checking to see how my body feels. I think my body processes that flour very differently than the processed flour. So, yes, I'm back on the flour mill.

Aliza Abarbanel (4:24)

Well, I think now that we've talked about it, we're speaking it into existence. Maybe you'll come home and there will be one waiting for you.