Buttermilk Beignets – a yummy, yeasty, powdered sugared drenched taste of heaven.
Every year, Mardi Gras rolls around and I promise to make these. Then, like a dog seeing a squirrel, I get distracted. I see a photo in a magazine, I eat something at a restaurant, my kids request something for school…anyway, my beignets never get made.
This year was no different. Suddenly Mardi Gras and Fat Tuesday are upon us and then, fast as that, it’s over. It’s why I don’t try to keep up with food holidays.
Eat what you want, when you want to eat it, not because it’s some “holiday.”
Buttermilk Beignets are so easy to make. Just mix up your dough, and it’s a sticky dough so have extra flour on hand. Let it rise, roll it out, cut into squares, give it a little stretch, into the hot oil, then let the powdered sugar fly. In my house, the more sugar the better.
Make a mountain of sugar…and know when you bite into one of these that half the sugar will end up on you if you’re not careful. Or if you’re one of my kids.
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Oh, and the squirrel reference is an inside joke with all the kids. Usually if I say “squirrel,” I can regain their attention, lol.