Everyone is always so busy. We all have google calendars full of appointments, task lists and special events that look like amateur patchwork quilts… I mean if you’re the type to color code. So I always feel a little uninteresting and frankly a little unoriginal when I say “I’ve been really busy.”
I also feel a little like a bummer too when I talk about how I’ve been a little down and lonely the past few weeks. There are things I could bitch about. I could name names and talk trash and in a blaze of frustrated glory explode in the little corner of our internet but honestly – how would that make anything better? I mean maybe there would be a minute or 10 that I’d feel pretty awesome but then there’d be all this fall out and blah blah blah… Instead I’m feeling like today is the day things change. Well something changes. I can only control myself so I’m starting with me.
Last night we had friends over to play D&D and eat Chinese take-out… we even had our friend Joel (yes the infamous Sloppy Joel from Betty Goes Vegan) skyped in from San Fran. It was a nice night that reminded me a little of the old days before we moved to Brooklyn. Our old friend Jack tested out this new phenomenon where our baby kicks* whenever she can hear that 500 miles song** by singing it in a pretty comical Scottish accent with a little dance. Our other friend Tanner sang a pretty touching song about his homeland in improvisational Dragonese while the rouge of our fearless band of warriors Sean found himself a vendetta to avenge. It’s nice to find people to be a nerd with. You have to chase that feeling.
This weekend is Mother’s Day and I know a lot of you are looking for a follow up to our post last year, and maybe it will come but today is about jam filled stars. Today is the day we celebrate the easy things like Star Trek marathons, Agatha‘s work ethic and popcorn with nutritional yeast. Nothing could be easier than these stars. Make them for mom this weekend. Make them for your friends. Make them for yourself.
Easy Raspberry Breakfast Stars
1 package of vegan Puff Pastry Sheets, defrosted
1/4 to 1/3 cup Raspberry Jam (we recommend using the kind that is made with real fruit)
1/4 cup Water
1/4 cup Applesauce
Heat oven to 375 or following the directions on the package.
Using a star cookie cutter or biscuit cutter that makes cut-outs the size of your palm, make an even numbered amount of puff pastry cut-outs. Pair up your cut -outs.
Look at all your star pairs and pick out which one is the thinest or ugliest and that’s going to be your bottom half. Put 1 to 1 1/2 teaspoons of raspberry jam in the very center of your bottom half star.
Using your finger, wet the edges of your bottom star. Try to avoid touching the jam center. Place the prettier star half of your pair on top. VERY gently – like just barely – press along the edge of your star – sealing the jam in like a ravioli.
Be careful to not handle your puff pastry too much because it will make it so your stars don’t rise*** and get as -ya know – puffy. Brush the top of each finished star with applesauce.
Bake for 10-15 minutes or until your stars are puffy and a light golden brown.
* I’m almost 8 months pregnant now and when the baby kicks it’s like something out of Alien. Warning: Don’t click on that link if you’re easily weirded out. I mean she’s my baby and I already love her and every time it happens I freak out.
** She seems to really love the Do-Do-Do-Do part.
*** If I wrote poetry for 13 year old bakers – I would cash in on that phrase right there.