twisted sister

Hello again. C’est moi…the writer, cook, photographer, dishwasher around this sty. I’m also the IT chick which means all techie progress happens slowly with lots of Googling and confusion. I was happily reading Ask Chef Dennis and getting some wisdom thrown at me when I oinked my appreciation by leaving a comment. As soon as I hit Submit Comment I saw my mistake…big as Bigfoot stomping through the backyard, flattening the flowers.

I e-mailed Chef Dennis and fessed up. He gracefully and generously turned it into a friendly connection. Then he invited me to write a guest post for A Culinary Journey with Chef Dennis. How cool is that? Very. It has layers of cool.

Chef Dennis…I’m making you my best pastry: Orange Cinnamon Vanilla Twisted Sister. Thank you for being my first friend on Foodbuzz, twitter, Pinterest, and Google Plus. You deserve some sort of amped up, lifetime version of the Most Valuable Foodie award you won at the Foodbuzz 2011 fest. And thank you for making my twisted words into a twist of fate.

I’m oinking at you!

the fat pig and twisted sister pastry for Chef Dennis

Hustle on over to A Culinary Journey with Chef Dennis to read my guest post which includes the recipe and a slammin’ photo tutorial on how to shape this pastry.

See you back here next week…there’ll be cheese, paprika and more dough. Promise!

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10 Responses to twisted sister

  1. Liz says:

    Wow, Jorie! This is one incredible bread!!! I’ve popped over from Chef Dennis’ site…and so happy to find you!

  2. Hello Jorie!

    Just jumped over from Dennis blog and your guestpost over there.
    just wanted to tell u in person how much I liked the idea of your twisted pastries.
    hope to see u around. =)

    Happy easter by the way…

  3. Chef Dennis is indeed a tremendous asset to the food blogging community! Headed over there now to check out your guest post…

  4. This pastry is gorgeous. I just read about it on Chef Dennis’ blog. It looks so complicated, but isn’t really, is it? Thanks. Nice flavor combination, too.

    • fatpig says:

      Totally easy. The very first one I twisted up was pretty decent looking. By the time I’d made three I had some nice looking twists and after six or so I had it down. The trick is to just be easy about it and don’t squeeze the pastry. That mushes those pretty layers back together.

  5. That is the coolest-looking creation! Breads totally intimidate me, but the name alone make me want to give this a shot.

  6. Chef Dennis says:

    thank you so much for all the kind words Jorie, it has been my pleasure getting to know you, and indeed a pleasure having you guest post! Your twisted sister pastry goes beyond delicious, thank you for your friendship, support and all your hard work on this post!