After cutting the watermelon into small squares, I tossed it with the mint leaves. When serving, I tossed in the feta. Onefish decided he liked his without the feta, but thought mint with his melon was magnificent.

After they were completely cool, I covered their tops with vanilla icing so the kids could decorate them with sprinkles. They turned out delicious, and [I was told] they were a hit with the kids. Now I have to figure out what I’m going to do for their snacks week after next…

You cook at a lower temperature and for less time; saving energy and patience. And, you can bake healthy muffins in appealing wrapping. But the best part is that wrapping is recyclable! What’s not to love?

* Do not lick the beaters. Raw egg whites are not so yummy. Even with lots of sugar in the mix.
* Do not cook the cake the suggested 37 – 47 minutes. Mine burned [slightly] at 25 minutes.
* Even [slightly] burned angel food cake tastes… off.
* Turn it upside down on a bottle immediately or your cake will fall.
* Wine bottles are too big for the standard angel food cake pan.
* Even if you ignore all of the above, your husband will [probably] still eat the entire cake.

I will be attempting Operation Angel Food: Part II later today.

What I didn’t plan on was how long it would take me to make an entire class-worth of [itty bitty kitty] waffles. Prepping and mixing [which I did the night before] only took about 15 min, but the actual cooking of the waffles was about an hour in the morning. It takes 4+ minutes to cook each batch of 4 [itty bitty kitty] waffles, and then about a couple minutes to take them out and refill. And, I made over 30 waffles each day. Both days, the plate came back like this:

The first day the plate came back completely empty, I was worried I hadn’t made enough waffles for the kids, but the teachers exchanged a slightly impish, knowing glance and admitted they had finished what was left over. I also overheard some of the kids talking their parents about the waffles. So, yeah… totally worth the effort.

~ 6 large eggs
~ 3/4 cup whole milk
~ 3 tablespoons sugar
~ 1 teaspoon vanilla extract
~ 1/2 teaspoon ground cinnamon
~ dash of salt
~ About 12 hearts [six slices] of Trader Joe’s Texas Toast [but any bread will do]
~ Canola Harvest butter [I get those massive tubs - LOVE the stuff!] for the frying pan/griddle
~ Powdered sugar or cinnamon sugar to top [optional]

I cooked these just a touch over medium heat so they didn’t get burned. The bitty fish loved these with cinnamon sugar on top [shocker, huh?], and bluefish liked his with maple syrup. I really need to get some different shapes of crust cutters, as they leave very little waste. And, if you make a little bit more egg mix, you can soak the crusts and cook them up, as well.

[itty bitty] healthy honey waffles
* 1 cup white bread flour
* 1 cup whole wheat flour
* 1/4 cup multi-grain oats (regular oatmeal is fine, too)
* 1/4 cup flax seed meal
* 4 teaspoons baking powder
* 2 tablespoons sugar
* 1/4 teaspoon salt
* 2 large eggs (beaten)
* 1 and 3/4 cups milk
* 1/4 cup applesauce
* 1/4 cup canola (or canola blend) oil
* 2 tablespoons honey (omit if you’re feeding to babies under one year)
* 1 teaspoon vanilla extract

In a large bowl, combine all dry ingredients. In a separate bowl, beat the eggs then add the rest of the wet ingredients. Add wet ingredients to dry ingredients and mix until smooth, but don’t over mix. Coat preheated waffle maker with non-stick buttery spray and cook according to manufacturers instructions (though, I noticed that these waffles took about 30 seconds to a minute longer to cook than standard recipe waffles).

You can [of course] make big waffles with this recipe, as well.

Last night we made chocolate chip Kitty, Cathy & Tippy waffles. They were so cute (as you can see) and delicious! And, Cathy and Tippy are the perfect side for toddler hands, while Kitty is the perfect size for slightly larger hands. Like mine.