Raspberry, Cinnamon and Brown Sugar Waffles Recipe

I invited my little cousin over for a sleepover this weekend.  She started the 7th grade not too long ago and we needed some serious girl talk about the year so far!  We stayed up all night watching movies, eating lots of popcorn and of course gossiping!  In the morning I decided to make breakfast, I was scared I was going to wake her up, but nope, she was passed out on the couch.  I made my raspberry, cinnamon and brown sugar waffles and she loved them.  They are made with quick-cooking oats and fresh fruit so they are super healthy and keeps you full!  

1/2 cup of quick-cooking oats

1 cup of all-purpose flour

2 teaspoons baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt

1 teaspoon of cinnamom

1/3 cup of brown sugar

1 egg

3 tablespoons of vegetable oil

1 1/3 cup of milk

1/3 cup of raspberries, thawed

Maple Syrup

Butter (optional)
Powdered Sugar (optional)

1.  Preheat your waffle iron according to the directions from the manufacturer's.

2.  In a medium size bowl whisk together all the dry ingredients.  Then add the wet ingredients, excluding the raspberries.  Stir until well combined.  Now gently fold in the raspberries.

3.  Now spoon the recommended amount of waffle batter (my waffles take about 1/3 cup of batter).  Be careful not to  overfill the waffle iron.  Close the top and then cook until the waffles is golden on both sides.  Remove add to serving plate and then top with maple syrup and butter.  

Roasted Sweet Potatoes with New York State Maple Syrup and Rosemary Recipe

I had some free time before I had a freelance photography event I had to cover so I thought hey, why don't I head to my favorite produce stand up the road!  I bought a whole case of yams for only 3 bucks.  I really don't know what I am going to do with all these sweet potatoes, so if you are curious why the next few weeks there are so many yam recipes on here, it now should make sense.  Once starting to bake, the syrup starts to caramelize, which further enhances the sweet, earthy flavor of the roasted veggies and intensifies the rosemary.  Am I painting an aromatic dining experience yet?   

5 large sweet potatoes, cubed

2-3 tablespoons of extra virgin olive oil

1/4 cup of maple syrup

1/2 teaspoon of dried rosemary

Salt and Ground Pepper to Taste

1.  Preheat your oven to 425 degrees.  Spread the sweet potatoes in an even layer on a baking sheet.  Drizzle olive oil and maple syrup on top.  Sprinkle the dried rosemary.  Mix so that everything is incorporated.  

2.  Place into the oven for about 30 minutes or until tender.