New Orleans Button- Poppin' Beignets

This southern dessert was introduced to me by my roommate my first semester in college and then again by the movie Princess and the Frog. The best thing about this tasty treat is versatility. You can eat it simply with powdered sugar (as is traditional) or you can add caramel (as pictured), honey, chocolate, fruit, cinnamon, cocoa, or really anything that strikes your fancy. This is the best recipe I have found for beignets. It only has to sit in the refrigerator for an hour and puffs up so beautifully when fried. You can make them any shape you want although square is traditional. There is no way you won't love this recipe! Here's what you need.

1 cup water, heated to 110°
6 tbsp granulated sugar
1 tbsp yeast
3 cups flour
3/4 tsp salt
2 large eggs
2 tbsp plus 2 quarts vegetable oil
powdered sugar


Mix water and yeast with a tbsp of sugar and let it get foamy for about 5 minutes. Add the rest of the sugar, eggs, and oil. Whisk until combined. Slowly add in the flour and salt. Store in a greased bowl cover with greased plastic wrap. Let it rise in the refrigerator for an hour. This is important. If you don't wait, you won't get the nice puffy dough you really want to see in a beignet. Set wire rack inside rimmed baking sheet. Line second sheet with ­parchment paper and dust heavily with flour. Place half of dough on well-floured counter and pat into rough rectangle with floured hands, flipping to coat with flour. Roll dough into ¼-inch-thick rectangle (roughly 12 by 9 inches). Using pizza wheel, cut dough into twelve 3-inch squares and transfer to floured sheet. Repeat with remaining dough. Here is the only way you can really mess these up. In a dutch oven, large skillet, or preferably if you have a temperature controlled skillet heat the oil to 350°. Any hotter it will burn the outside and the inside will stay gooey. Any cooler and by the time it is done cooking it will just be a greasy mess. Use a thermometer if you don't have an electric skillet. It must stay at 350°. Place a few pieces of your sliced dough in the oil cooking them about 2-3 minutes each side or until golden brown. I use tongs, but you can use a slotted spoon or an Asian strainer to flip and fish out of the oil. Set them on the rack to let the oil drip off and coat in powdered sugar. Serve immediately.

Enjoy!

Makin' Brunch Fancy Crepes

I honestly never heard of crepes until I got to college and then everyone everywhere was having crepe parties. I am still only at the very tip of learning about these amazing little treats. They are so versatile. They can be sweet, like in my picture, with fruit and chocolate whipped cream or savory with eggs, cheese, and meat. Any way you choose you eat your crepes, they will be amazing. Here's what you need.

Crepe Batter

2 cups milk
1 1/3 cup flour
1 egg
1 tbsp vegetable oil
1 tsp baking soda
2 tbsp sugar
1 tbsp vanilla extract


Chocolate Whipped Cream

2 cups heavy cream
3 tbsp powdered sugar
1 tsp vanilla
3/4 cups cocoa powder if you want it to be chocolate


Whisk all the crepe ingredients in a bowl making sure there are no lumps. Heat (on high heat) a frying pan with some butter to fry the crepes. The batter will be very thin and that's good. When you are first trying this, be careful not to pour too much because flipping these thin guys can sometimes be challenging and the less surface area you have to deal with on your first time the better. Cook your crepe for 1-2 minutes on one side (depending on how hot your pan it) and flip it over and cook it for one more minute. Repeat until you are out of batter. I like to brush on a little bit on melted butter between layers on stacked crepes.

With a stand mixer or hand mixer, whisk the heavy cream, vanilla, and sugar (and cocoa for chocolate) on high for 3-4 minutes to form stuff peaks. The end.

I liked the berries in my crepes but you could easily substitute it for any fruit really.

Enjoy!

Snap, Crackle, & Pop... & Marshmallows

For me, this is one of those recipes where when the two things are alone it triggers my gag reflexes, but when they are together the angels of mediocre snack foods sing in perfect harmony. This is also one of those recipes where I don't really measure anything- I just kinda do it. Here's what you need.

1 bag of marshmallows
1 box of Rice Krispies
2 tbsp butter

Generously grease a large bowl and spatula. Microwave the marshmallows and butter for a minute or until fairly gooey. This is where your imagination comes in. I never measure the amount of Rice Krispies. I just add it until I think there's enough. I'd guess around 4 cups, but you be the judge. After you that you play around with it. Pictured here I have chocolate and sprinkles, but I have also done M&M's or sweetened coconut. Have some fun with it. Great for movie nights or just when you want something sweet and you don't want to turn on the oven because it's ridiculously hot.

Enjoy!