Do me a favor. Imagine golden brown, crispy waffles drizzled with brilliantly white and creamy yogurt, and then another drizzle of crimson pureed raspberries. Also, if you would, imagine the prettiest place setting and perfect lighting. Then imagine a camera with fully charged batteries. Now take a picture and enjoy your breakfast with your family. If you wouldn't mind posting that photo here:






I'd be grateful.

Clearly some technical difficulties (read: there was no way was going to let a battery hunt slow down my breakfast consumption) stopped us from getting a photo, but don't let silly little things stop you from this recipe. My favorite part is that you make the batter the night before, as you're finishing cleaning up from dinner, and the next morning all you have to do is plug in the waffle maker, whisk, and pour.

I don't think there's much else to tell you, except that when we first made them, our guests (and us too) went mad over the yeasty aroma wafting through the kitchen. Then, as we collectively contemplated the leftover batter, chopped ham and cheese came to mind. Don't stop the urge. These waffles are delicious with savory toppings, too. (Ice cream and sundae fixings wouldn't be a bad plan either.)
Read more for the recipe.

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A few weeks ago I read a blog post about not really liking fig newtons as a kid, along with the recipe for a homemade version that is decidedly worth a try. Many commenters posted, sharing similar feelings about fig newtons. I on the other hand devoured newtons as a child. So, with a container of figs languishing in my dried fruit drawer, I knew had to make it. And am I ever glad I did. The cookie part itself was very good, and the with the fig filling, delicious.

The recipe originates from a gluten free cookbook and a version of it can be found here on Heidi's site 101cookbooks.com. I got the recipe from Julie at dinnerwithjulie and she adds the fresh ginger, which she lists as optional, and I think is absolutely mandatory if you like ginger at all. The ginger cookie-cake with the citrusy fig filling is a wonderful pair.

Eli and I enjoyed them with tea made from lemon thyme we had trimmed off the bush earlier that day.



You may have noticed that I am not the best food (or anything) photographer. Eli might be taking over. Here's a shot he set up and took after I took the one above. For the recipe, click "read more."



Not bad for a 3-year-old with a camera where you can't control the flash.

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