This is the story of two recipes that didn’t turn out at all the way I planned.
I was going to make you pink strawberry waffles today. My baby–my first baby–turned six and, not to be outdone by her sister’s chocolate waffle birthday coup, requested strawberry waffles for breakfast. Pink, please.They were delicious. I used my regular yeast-raised batter (which works beautifully for both waffles and pancakes), adding a few generous spoonfuls of strawberry preserves in place of the sugar. And then, in a stroke of genius suggested by a reader-friend, I tinted the batter as pink as can be with a sprinkle of that beet powder I thought I’d never use again. Of course, the baked waffles were mostly waffle-colored, which was a bit of a disappointment to us all (mostly me). Continue reading