If you caught my post on Tuesday, you’ll know that I am a bit up in the air with the new recipes (ie I haven’t been making any up lately due to a number of factors).  But I did have one final recipe that I never got around to posting earlier this summer, and I thought it was worth at least posting here while I figure out what the next blog moves are. Because who doesn’t love waffles?

I tested out this recipe for brunch a while back with one of my dearest girlfriends. It’s one of my favorite ways to spend a Saturday or Sunday; girl-talking, Prosecco drinking, good-food-eating. I still had my friends’ waffle iron from my last excursion making waffles and decided I needed to give a new waffle recipe a try before handing it back. I’m normally a more savory breakfast person, but for some reason I couldn’t help but think if I was going waffles, I might as well go all out. If you’re going to go sweet — why not go all the way to chocolate? And since I love the combination of sweet and fruit, and since it was summer berry season I added fresh raspberries. And then added in pecans to the whole shebang because I knew with all those sweets my blood sugar was going to need something more complex to keep me from a total crash later in the day.

Overall, this recipe is super simple. The only really hard part is dealing with the waffle iron itself. Because the raspberries are in there all full and juicy, they tend to stick to the iron a bit. But I promise, that little bit of inconvenience is totally worth it when you get a biteful of this breakfast that might as well be a dessert. Your tastebuds will thank you And you’ll forget every four letter word that came out of your mouth while trying to extricate the waffle from the iron while still keeping it picture-perfect. I promise.