I would like someone to invent and send me a recipe for what I'm calling crust twists. Crust twists are the best part of a pie, the crust, twisted into sticks that can then be dipped into a fruit or cream sauce. Actually the dipping sauce is completely optional and only included so that people like jparks won't whine that the crust twists are too boring on their own. Crust twists should not be coated in cinnamon sugar because then we're talking churros, which are a totally different beast. Crust twists should remain as true to a regular pie crust recipe as possible, but should maybe be sturdier so they don't crumble when you pick them up. Also, maybe less flaky? Although I'm not sure about that though since flaky equals tasty.
Can you tell I've spend a ridiculous amount of time thinking about crust twists lately? I wish I were kidding about my love for these things that do not exist (that I know of) but honestly, I love them. When I've had a rough day I spend a minute thinking about enjoying a crust twist with a nice cup of tea. Ohh, could we somehow infuse crust twists? Maybe an earl grey one? People I am just overflowing with good ideas tonight!
While we're talking about food and recipes, let me share the joy that are wasabi and soy sauce almonds. The lovely Metalia twittered about them a few weeks ago and as soon as I saw them in a store, I grabbed a tin. Holy crap, I'm addicted. The issue is that the small cans, that I can easily empty in an afternoon, are expensive. Which leads me back to my issue with crust twists: can someone create a recipe for wasabi and soy sauce coated almonds and send it to me? I've been scouring stores trying to locate either the lime and chili or the salt and vinegar flavors, but have had no luck, so I'll also happily accept recipe for them as well.
And one more plea. Do you guys know those soft sugar cookie that grocery stores sell? They look like this:
Those are the best cookies in the history of cookies. They are always labeled "sugar cookies" but they are not simply sugar cookies. I thought maybe using a cake batter would be the key to their secret, but I was wrong. So very, very wrong. Anyone have suggestions for at home production of them? Also, I need help with their icing. It's more firm than a regular icing and oh so delicious.
Also, I think this post might win me blogger of the year. I disappear for two, almost three weeks and when I return I demand recipes. Did you want actual content? My bad! I figured my call for recipes was more interesting than hearing about Tru's high chair that is currently residing in my shower or the fact that Philadelphia Chickens is playing in a constant loop through my head. Holy crap, I've become a cliche. Quick, someone bring me a crust twist!