I was remiss in not documenting the baking I did for our synagogue’s Oneg (celebration of the joy of Shabbat after Friday night services) a couple of weeks ago. All of the recipes are posted elsewhere. Search this blog for the various key words for more detail.

We were one of three families providing pastries etc for the Oneg. I made Gooey Strawberry Brownies. (Previously I made raspberry brownies so tried strawberry this time.)  Due to the size of the strawberry jammy bits the brownies ended up very moist and “gooey,” which is not a bad thing. Somehow, only half of the brownies made it onto the serving tray, so sadly, the other half had to come home with me.

I also made sweet whipped cream filled, chocolate drizzled profiteroles. I find choux pastries easy to make and freeze well for a last minute snack when invited out, or if friends stop by. I actually saw them online a few weeks ago and decided they would be good to add to my Oneg selection.

There is nothing like a couple of dozen tartlets with cream patisserie filling and blueberry topping. Tartlets and cream patisserie are quick and easy to make, and again the tart shells freeze for future use, if necessary.  It wasn’t necessary to freeze any, they were decimated at the oneg. I like to glaze pastries with apple jelly to add that nice shine. Last year I could not find any apply jelly in the stores, or even anyone who had heard of it, so I made a couple of pints and am still using it.

And finally I decided to make some fig newtons with some of the huge store of figs I have in the cupboard prior to this year’s harvest.

Oh! I almost forgot.  I had some sugar cookies in the freezer so added them to the mix on a whim. A few months ago I froze them in cylinders so I could just cut them into disks and bake them. I used them all up so need to make another batch.