Today I am sharing with you a recipe I made as part of the Secret Recipe Club - and I'm also going to be sharing a piece of my heart with all of you, all of my blogging friends, some I have known since the beginning of my (and your) blogging days, and you, my readers. My match today is someone I have known from the beginning of our blogging days. She may not realize what she means to me. But today, she will know.
Today, I want everyone to know that our blog friends, our internet friends, those people we never may meet but get to know so personally from our blogs really do mean something to me. Maybe more than any of us realize. It took the loss of Elle, from Elle's New England Kitchen, this last week to make me put this to words. Elle probably didn't realize she had a special spot in my heart, but she did. One of her recipes was one of the first ones I posted in my first year of blogging and that was the beginning of our foodie relationship. She will be greatly missed in the world of bloggers.
I became very emotional when I had to go back to Holly's blog to decide what recipe of hers I was going to make for SRC. Holly may not know this, but I admire her. Her reasons for blogging to start with, her earlier insecurities about what she was doing when beginning blogging, just gives me even more reason to be so proud of her. How do I see Holly? I see her as a strong, loving, caring mom. One who takes the time to spend with her children and loving them and relishing moments that will be in the past way too soon. I see her as an amazing cook and baker. We participated in TWD together for a long time. That is how I basically "met" and "became acquainted" with her. She really is a PheMOMenon.
I really love these Beignets I made from her blog. I don't take to deep frying very often because I just don't like the mess. But, when I saw these Beignets and how lovely she had photographed them, I knew it was what I had to make. I love the lightness of the yeasty dough, and the vanilla heat that came from my International Delight Vanilla Heat creamer! I love the taste of the creamer, but I realized on my first cup of coffee, that I didn't care for it in my cup. So, when I read the ingredient list, I realized I could sub that creamer for the half and half. There is just the slight hint of heat in the after taste to these Beignets and I love it. They have a little warmness of cinnamon and chili. Two things I absolutely love! The powdered sugar on top just set it off with the little bit of sweetness. These would be great to dip in a hot chocolate sauce too! Holly had paired hers up with Frozen Hot Chocolate (recipe on the same page as her Beignet recipe). I am not a huge chocolate drinker, but I'm a dipper! Come to think of it, these would be excellent with a side of pure maple syrup to dip them in also!
One more thing before you get to the recipe and the links to other SRC posts for this week. My mom taught me to drain my fried doughnuts on a paper grocery bag. They aren't as popular as they used to be (although I think they should be) but I get them when I go to Trader Joe's. The bag soaks the grease on the fried dough away from the doughnuts - and this really does help! My Beignets were not greasy in any way. They were absolutely delicious. Thanks Holly. For being an inspiration to mom's out there (young like you and old like me!) and for giving me a recipe for something I had never made before!
- ½ cup warm water
- ½ cup International Delight Vanilla Heat Coffee Creamer, warmed
- 1 package instant rise yeast
- 1 teaspoon vanilla
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 large egg, beaten lightly
- 1 teaspoon salt
- 3 cups all purpose flour
- In bowl of kitchen aid mixer, add warm water, warmed creamer, yeast, sugar, vanilla, melted butter, salt and egg. Turn mixer on low to combine.
- Add flour, 1 cup at a time and mix on low until all 3 cups have been incorporated.
- At this point in time I put my oil on the stove and turned it on to medium heat. I used a heavy aluminum pot with about 2 inches of oil.
- Remove dough from bowl and place on lightly floured board. Knead slightly and then roll out with a rolling pin until about ⅛ inch thick. (I did not measure this and its highly likely mine were thicker than ⅛th inch!). I do not have a pastry roller but Holly said you could use a pizza cutter and it worked great - cut the dough into squares about 2x2. I had a few odd shaped ones - I just ate those as they came out. 😉 Stretch each piece slightly before placing in hot oil (should be at 350 degrees using a candy thermometer).
- When oil is up to temperature, stretch each beignet slightly and gently place in hot oil. Cook in oil, turning often, until beignets are golden brown. Remove from hot oil and drain on paper bag lined cookie sheet (or use paper towels if you don't have a bag). Sprinkle with sugar, or leave un-frosted and dip into your favorite sauces such as caramel, chocolate, or maple! Store leftovers in airtight bag.