Hi everyone, I’m extremely excited to announce that this is my 100th post since starting Just One Cookbook! I want to dedicate this post to everyone who has been following my recipes and thank you all for giving me great motivation, support, and love through out this journey.
From my close friends who helped spread the word in the beginning to all the foodie blogger friends that I met along the way, you are what keeps me passionate about sharing more yummy recipes. The original goal was only to keep my recipes well-organized and handy for myself and my kids (eventually), and that’s why I started the website. Now I am enjoying the food blogging experience, meeting new friends and fans along the way, and sharing the joy of cooking.
Some of you asked me how I manage my time between the website and two little kids. A ha! That’s a very good question. After I started this website my life really has not much spare time left. I even had to give up on most of my favorite TV shows and some beauty sleep (ouch!). The only “free” time I have on most days is kids’ afternoon nap and after 8pm when they go to sleep. During the free time I try to cook, take photos, edit photos for the post, write recipes, visit blogs, and respond to comments/emails. Typically, my day usually ends around 2am.
I try to respond to everyone’s specific questions about the recipe as soon as I can (it’s my priority). But sometimes I’m way too busy and I won’t be able to get to them right away so thank you for being patient. These days I respond to everyone’s comments via email and if I feel others can also benefit my answer, then I will also leave it on the comment section as well.
Lastly, I want to thank my husband, Shen. He’s been very supportive of my blog from the very beginning. As I have mentioned before, he works on behind the scene stuff (any technical task) as well as photo editing. Thank you honey!
My blog would be a one way street without your support. Thank you for making my website more meaningful to me. I hope you continue to enjoy my website and I’ll keep working hard!
Today’s recipe is oven-baked sweets. If you are a regular here, you know this is pretty rare. I made these together with my children and we had lots of fun making them.
Note: I’m sharing this recipe as my bi-weekly guest post on Parent Palace.
- 1 pkg (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed according to the package instruction
- 1 egg
- 1 Tbsp. water
- 2 Tbsp. lemon juice
- ½ cup powdered sugar
- Your choice of fruits – I used strawberries, raspberries, and blueberries
- Granulated sugar (optional)
- In a small bowl, combine ingredients for Lemon Glaze and whisk together. The consistency should be slightly thick but runny. Cover and refrigerate overnight.
- While you are waiting for the pastry sheet to be thawed, wash fruits and drain well. Chop into small pieces if necessary.
- After 2 pastry sheets are thawed, unfold them on a lightly floured surface. Using a round cookie cutter, cut the pastry sheet into 9 circles per sheet. Roll up the scrapes into a ball and re-roll them and cut into circles. I was able to make 24 circles with the 2 sheets.
- Preheat the oven to 400 degrees. Beat the egg and water in a small bowl.
- Place half of the pastry circles (12 circles for me) onto a parchment paper lined baking sheet. Then put a small amount of fruits of your choice in the center. You can sprinkle a little bit of sugar if you like. I made half with sugar and half without sugar (fruits were pretty sweet already).
- After you put all the fruits, brush the edges of the pastry circles with the egg wash using a pastry brush.
- Put remaining pastry circles on top of the filling.
- Press the edges of circles firmly to seal with a fork.
- Using a kitchen knife, make 2 small slits on top of the pastry and brush the top of pastries with the egg wash using a pastry brush.
- Bake for 15 minutes or until the pastries are nice golden brown on the top. Remove from the oven and let the pastries cool slightly.
- Drizzle the lemon glaze on tops. I think I made it too runny…it should have been thicker, right? Sorry this is my first time making icing!
Source: slightly adapted from The Comfort of Cooking