Last week Daniel went to New Orleans on business. While there, he ate at the famous Cafe Du Monde, the original French Market coffee stand. When he returned, he brought this box of beignet mix as a present:
This morning we decided to try it out. Following the directions on the back of the box (sort of), we combined the mix with water in our favorite mixing bowl, and heated 2 inches of canola oil to 370 degrees. We then spooned the dough into the oil. 
The dough balls popped to the surface and fried to a golden brown faster than we could say "raison d'etre," which is Katie's favorite thing to say in French.
Daniel also made iced cafe au lait out of authentic chicory coffee, milk, and ice.
We sprinkled the beignets with powdered sugar and served them hot with the cafe au lait. We agreed they were "tre byen," which, naturally, means "very good" in Creole.
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