It’s not ironic that I haven’t blogged in what feels like a lifetime, yet still I poke my chubby cheeks through on Fat Tuesday.
Happy Fat Tuesday Y’all!!
… what’s that, I’ve been back 5 seconds and I’m already annoying you?!?
You’ll forget when I show you these bad boys!!
HELLO – LICK YOUR LIPS – OH MY YUM – STICK TO YOUR HIPS- DELICIOUSNESS
Baby, I’m back!! And I’ve revamped this recipe slightly so it’s still lick your lips – oh my yum … but not so much stick to your hips.
Baked instead of fried … that’s my only real change. I added orange zest too – because let’s be honest, dark chocolate coffee and orange zest ….. HOLY MOLY – seriously, you rock my world!!
… I also added a bit of alcohol.
Let’s be honest, you missed me — I missed you, so I’m trying to butter you up with fluffy dough, chocolate, coffee and booze. The love … it’s mutual.
So, shall we get carried away with a little soft-pillow-action
If that last sentence sounded strange to anyone else … sorry… awkward. I have a bad habit of taking it too far…
… and create a diversion with deliciousness … NOW!!
Beignets and Cafe Au Lait Sauce
1/4 Cup Warm Water
1 package of Dry Active Yeast
1/4 Cup of Granulated Sugar
3 Cups of Flour
1 Tbsp Fresh Orange Zest
1 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Sea Salt
1/4 Cup Cold Butter ( the colder, the better)
3/4 Cup Buttermilk
1 Large Egg
1/4 Cup Icing Sugar ( or more… depending on how snowy, you want your beignets)
1) In a small bowl, combine warm water, 1 tbsp sugar ( of the 1/4 cup you measured out), and dry active yeast. Set aside and allow to get foamy — approximately 5 minuets.
2) In an other small bowl, combine the remaining sugar and orange zest.
3) In a medium sized bowl, sift flour, baking powder, baking soda, sea salt and your sugar mixture. Mix to combine, trying to get rid of any lumps.
4) With a large fork or pastry cutter, cut in cold butter. You want the dough to resemble fine crumbs ( kind of like you’re making scones, or biscuits)
5) Add your buttermilk, egg and yeast mixture to your dry ingredients. Mix until a soft dough forms — the dough will be sticky, don’t be alarmed .. you’re doing just perfect
6) On a floured surface, knead your dough until it is smooth to touch.
7) Lightly spray the dough bowl (no need to clean), and add your smooth dough back into the bowl to rise for 15 minutes.
8) Spray and prepare 2 large cookie sheets to bake your beignets. Once dough has risen, transfer back on to a floured surface. punch down and roll into a 1 inch thick square.
9) Using a floured knife cut your square into 2 inch wide strips, and then each 2 inch wide strips int 2 inch squares.
10) Gently place each square onto your prepared baking try, leaving 1 inch between each. Next, gently spray 2 sheets of plastic wrap and recover your shaped beignets. Allow to rise one more time for 30 minutest.
11) Preheat oven to 350 oc. Once the second rise has taken place, bake your beignets for 15 minutes, or until golden brown.
12) While still warm, dust ( or bury ) in incing sugar.
Boozy Cafe Au Lait Sauce Recipe
1/3 Cup Granulated Sugar
1 Tbsp Ground Instant Espresso Powder
1 Tbsp Ground Instant Coffee
1 1/4 Tbsp Corn Starch
2 Cups of whole Milk
1 Tbsp Kahlua ( feel free to use any liqueur of your choice, or omit, or your favourite extract … hazelnut would be fantastic!!)
1/2 Cup Dark Chocolate Chips
1) In a large pan, over medium heat whisk together sugar, espresso, coffee, cornstarch, milk and kahlua.
2) Heat to a boil.
3) Reduce and simmer until thickened – the sauce, should coat the back of your spoon and not drip off.
4) Remove from heat and quickly whisk in chocolate chips, until smooth.
Get your warm beignets and … Laissez les bons temps rouler!!
Stay sweet, and please — let me know how you’re celebrating today’s Fat Tuesday!!