10. Banister Beauty 11. Light Fantastic

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt; set aside. In a separate bowl, whisk together the eggs, buttermilk, butter and almond extract. Add the wet ingredients to the dry ingredients and stir until combined.

Using ¾ cup for each waffle, pour the batter onto a hot nonstick waffle iron; close the lid and cook until the batter is crisp and golden and the steam stops, about 5 minutes. Cut each waffle into four pieces; drizzle with the melted chocolate and sprinkle with the almonds. In a blender, purée the raspberries, sugar and 1 tablespoon water. Strain the mixture through a fine-mesh sieve into a small saucepan, pressing the solids with the back of a spoon and scraping the bottom of the sieve to extract the pulp. Discard the solids.

Stir the lemon juice into the raspberry mixture; stir over medium heat until hot, about 2 minutes. Whisk the cornstarch with the remaining 2 teaspoons water until smooth; stir into the raspberry mixture. Bring to a boil; cook, stirring, until slightly thickened, about 1 minute. Remove from the heat; serve with the Mini Chocolate & Almond Waffles. mixture off the entire salmon. Sprinkle both sides of the fish with the dill, lightly patting it down to adhere. Thinly slice the salmon; serve.

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