Instagram

New Orleans.

It's a place that has been at the top of my bucket list for ages.  I love everything about The Big Easy.  The Jazz.  The French influence.  And especially the food!

As I'm sure many of you lovelies are aware, Mardis Gras is on February 17th.  But if I'm being totally honest, I have never taken much interest in it until this year when I found out my own home town would be hosting their very own Mardis Gras Masquerade!  And you all know how much I love to dress up and dance!  So, this time around, I will definitely be celebrating this jubilee of dancing, parades, costumes, and lots and lots of beads.

Wanting my kids to get in on the excitement, and also wanting to introduce them to something new, I thought it would be fun for us to whip up a batch of probably one of the main desserts New Orleans is known for...beignets (ben-yays).  A yummy doughnut like treat that you can smother in mountains of powder sugar or dip in various indulgent sauces.

Originally, I wanted to let my inner Martha Stewart goddess out (ha!) and make my beignets from scratch.  But with a house full of craziness going on (wild children, a sink full of dishes, baskets full of laundry and oh so much more!  I knew there wasn't a snowballs chance in you know where that such a thing would happen!  SO, I improvised.  

About 2 years ago, I had made some doughnut holes out of store bought, refrigerated biscuit dough and they were a huge success!  Knowing how well that turned out, I figured doing the same thing with the beignets would produce just as good an outcome.  Sure enough, it did!  HUZZAH! And since doing the recipe was such an easy process, I thought I would share it with you here!  


Quick n' Easy Beignets









1 package of refrigerated biscuit dough-the large ones work best. 

Oil

Powder Sugar






1. Pour about 2 inches of oil into a deep pan and heat it to 350 degrees.  Note:  I currenlty don't own a cooking thermometer I just heat mine until it begins to pop when you put a drop of water on it.

2. Cut each biscuit into fourths (This could be a great task for some of your older kiddos to do.  However, if they are younger than 6, I would suggest standing by in case they need help with the semi-sticky dough.  I turned my back for few seconds while my four year old was set with the task of doing this, and when I turned back around a good majority of the biscuits were in a lumpy heap.  With the butter knife, my son had been using, protruding from the side.).




3. In batches, place your dough into the oil.  When the submerged sides are golden brown, flip each beignet over to also cook to a nice golden brown.

4. Remove your beignets from the oil and drain on a cooling rack that has paper towels placed underneath it.

5. Cover with powder sugar and eat.





Hope you enjoy them! Oh, and if you are looking for any other fun and easy recipes, make sure to check out our Bon Appetit pin board!

XOXO,






Post a Comment