Fried Oreo Beignets


When I started Geo’s Table in 2015, one of the first recipes I created for the blog were Fried Oreo Beignets. Nearly, 3 years later, and that post is the highest ranking recipe on the blog. During my trip to New Orleans, my eyes were opened to a new world of beignets that put my original recipe to shame. Getting the opportunity to partake in both savory beignets (during my Drake on Cake Demo with Joy the Baker) and classic beignets heavily coated with powdered sugar at Cafe Du Monde, I came to the realized quick that my recipe desperately needed an update.

Deciding to tackle true New Orleans Beignets was no small fete,This labor of love turned out splendidly. So much so, that my mother has made a special request to have them on the menu for Thanksgiving.

Scouring the internet for authentic recipes was a bit overwhelming (who knew there were so many ways to fry and beignet?). After pondering over a few, I found an excellent recipe from Sugar and Charm that seemed manageable and allowed me to get my feet wet with this fried delicacy.

Creating the dough from scratch, adding a hint of vanilla and folding in a “healthy” amount of crushed Oreos truly took this recipe to the next level. This recipe also gave me an excuse to christen the Chrome Gold Kitchen Aid, Mark and I got as a wedding gift (and to be honest, I don’t know how I ever baked without it).

Check out the new and improved recipe for the Fried Oreo Beignets below. Happy eating!

Fried Oreo Beignets Recipe


  • 2 1/4 tsp active dry yeast

  • 1 1/2 cups warm water

  • 1/2 cup white sugar

  • 1 tsp salt

  • 2 large eggs

  • 1 cup evaporated milk

  • 1 teaspoon Pure Vanilla Extract

  • 6 1/2 cups bread flour

  • 1/4 cup shortening

  • 2 cups crushed Oreos

  • Corn Oil for frying

  • 1/4 cup confectioners’ sugar


  1. In a bowl, combine the warm water, sugar and yeast and stir. Let the mixture sit for at least 10  minutes.

  2. Using a stand-alone mixer, combine the eggs, evaporated milk, pure vanilla extract and salt. Beat well until all ingredients are combined.

  3. Setting the mixer speed to low, add in the yeast mixture to the egg mixture.

  4. While still on low, mix in 3 cups of bread flour.

  5. Add the shortening and continue to mix before adding the remaining 3 1/2 cups bread flour. Be sure not to over mix.

  6. Knead the dough until it is smooth (not stiff). Place the dough in a large bowl and cover with plastic wrap.  Set the bowl in a warm area and let it rise for 2 hours.

  7. Roll out the dough on a lightly floured surface to 1/4″ thick.  Add 2 cups of crushed oreos on top of rolled out dough. Fold in the oreos, and reroll the dough out on the service (1/4# thick)

  8. Slice into 2″ squares with a pizza cutter. Using your hands roll the squares into perfectly round balls.

  9. Heat corn oil (a dutch oven works best) until the temperature reaches 350 degrees (or very hot)

  10. Place a few beignet balls in the oil, and watch them fry. Be sure to turn them so they fry evenly.

  11. Remove from heat and set on a plated covered by a paper towel. Once all beignets have been fried, add spread the confectioners sugar on a baking sheet, and have fun coating the beignets!


Home-Cooked : Fried Oreo Beignets

Much to the dismay of my waistline, my sweet tooth is a little bit out of control. Although I have made solid attempts to curb my cravings, when presented with options that include a high sugar content, I simply cannot resist. As was the case on a recent late-night outing with a friend.

As we concluded our meal, the server handed us the dessert menu and posed  the age old question, "Did you save room for dessert?" Although my stomach was sending signals of satiation to my brain, my eyes zeroed in on one item, the "Oreo Beignets." That was all she wrote.

The fried dessert served with a side of dulce de leche ice cream was heaven, and my sweet tooth was quickly soothed. An instant fan, I scoured the internet for recipes so I could attempt to recreate the dish at home. With some small edits, I found a simple recipe involving bisquick, crushed oreos and oreo filling (for glaze). My partner, Mark, gave two thumbs up to my creation, and it may begin to make frequent appearances in our home.

The recipe (which yields 5-6 servings) can be found below. Happy eating!

Fried Oreo Beignets Recipe

Prep Time: 15 mins| Cook Time: 15 minutes (Approx. 2-3 mins per beignet) | Total Time:  30 minutes


  • 1 cup crushed Oreos (filling removed and placed in a microwave safe bowl)
  • 1 pack "Bisquick Complete" (7.5 oz bag)
  • 1/3 Cup Hot Water
  • Canola Oil


  1. Take approximately 10-12 Oreos and remove filling (place in a microwaves safe bowl and put to the side for later use).
  2. Place Oreos in a 1 gallon plastic bag and use your hands crush the cookies into smaller pieces. Measure 1 cup of crushed cookies and place to the side.
  3. In a large bowl, mix the pack of Bisquick with the hot water stirring with a wooden spoon until it becomes a dough-like consistency that is easy to handle.
  4. Take a small handful (about a quarter cup) and flatten dough in your hand. Place a spoonful of crushed Oreos in the center. 
  5. Fold dough over crushed Oreos and mold the dough into small balls (Oreos should be completely surrounded by the dough.)
  6. Repeat beignet making process until there is no remaining dough (approximately 5-6 beignets).
  7. To fry, heat the canola oil in a medium sized sauce pan (about 2 inches deep) on medium heat until hot (375 degrees). 
  8. Place uncooked beignets in pan. Watch closely as they will cook very quickly ( within 2 - 3 minutes).
  9. When the dough turns a golden brown, it means they are done!
  10. For the topping, place bowl of oreo filling in the microwave for 1 minute or until fully melted. Use a spoon to drizzle topping over hot beignets.

These were absolutely wonderful and are best served FRESH out of the fryer!

Home-Cooked: Apple Blossom Tarts

Apple Blossom Tarts (2).png

If ever asked my favorite season, my answer is always a resounding FALL!  During these months, where the air is brisk, I often seek refuge indoors through kitchen related activities such as baking. Fair warning: the next few months may bring an on slew of fall desserts. 

Warm apple pie paired with vanilla ice cream ranks highly on my list of favorite desserts for this season. While I have tried my hand at several apple pie recipes in the past, this year I wanted to challenge myself to try something a little different. Perusing Pinterest for some ideas, I came across a recipe for Apple Pie Roses. The recipe looked simple enough, but as I began the process I realized it these little pastries might be a tall order to fill.

Although my final product didn't turn out quite like "roses" (more like blossoms hehe)- I gave it an honest try (and even made my own pie dough for the first time). The finished desserts also received Mark's stamp of approval for taste! 

Check out the recipe below for my Apple Blossom Tarts!

Apple Blossom Tarts Recipe 

(adapted from frommyimpossiblytinykitchen )

For the crust:

  • 1 1/4 cups all-purpose flour
  • 1 tbsp sugar (see note below)
  • 1/4 tsp salt
  • 8 tbsp (1 stick) unsalted butter, very cold and cut into 1/2" cubes
  • 3 tbsp ice cold water


  1. In a medium bowl, combine flour, sugar and salt. Stir to combine. Add in the cubed butter. Work the butter into the flour using a pastry cutter, two knives, or your fingertips until the mixture looks like a coarse meal and there are no pieces of butter larger than the size of a pea. Add in ice water and stir to combine. The mixture should just come together into a ball, add additional ice water, 1 tablespoon at a time, if dough seems dry.
  2. Form the dough into a disc, cover tightly with plastic wrap, and chill for at least 1 hour.
  3. On a well floured surface, roll out the dough to 1/4" thick. Use a biscuit cutter, a cup or a bowl about 3 1/2-4" in diameter and cut out rounds of dough. Fit each round into the cup of a buttered muffin tin, pushing the dough up the sides. Chill dough while the filling is prepped.

For the filling:

  • 2 apples (Pink Lady, Braeburn, Honeycrisp etc)
  • 1/2 cup brown sugar (see note below)
  • 4 tbsp (1/2 stick) unsalted butter
  • 3 tbsp lemon juice


  1. To cut the apples and remove the core, place the apple upright and make a cut about 1/8" from the center of the apple - basically making straight cuts around the core. Repeat on the remaining sides, you should have 2 large pieces, 2 small pieces and the core.
  2. Using a mandolin or a very sharp knife, cut the apples very thinly into half moons. Toss the apples with the lemon juice. Melt 2 tbsp of butter and combine with 1/4 cup of brown sugar. Pour mixture over the apples along with lemon juice and toss to combine. Microwave apples for about 1 minute, until soft and pliable enough to roll.
  3. Melt the remaining 2 tbsp of butter and combine with remaining 1/4 cup of brown sugar. Brush the bottom of each dough cup with the mixture.
  4. To form the roses, place about 10 slices of apples on a flat surface, laying them out horizontally and consistently with the skin side facing you. Place each slice so it overlaps the previous slice by half. Begin tightly rolling the apples from one end to the other. Once you've got the basic rose shape, pick up the apples and add any additional apple "petals" around the outside, depending on how large you want the rose to be. I used about 12-18 slices per rose.
  5. Put an apple rose in each cup of the muffin tin and bake for 25-30 minutes at 375F until crust is golden and apples are cooked through.


What are your favorites desserts for fall? Please let me know. I may decide take a pass making them this season!

Home-Cooked: Conrad's Pineapple Upside-Down Cake

My father (affectionately nicknamed "Conrad"- a story for another time), has always been my immediate and extended family's resident "cake-man." Family reunions, birthday parties and other gregarious occasions were not complete without one of his sweet and delectable desserts. While growing up my childhood home was constantly filled with smells of warm vanilla, peanut butter icing or dripping wet cake batter. For a small period of time it made me sick to my stomach.  Now, as an adult, those same aromas bring a sense of nostalgia and comfort to mind.

One of my father's most highly requested creations has always been his "Pineapple Upside Down Cake" and fortunately for me, his oldest child and only son, he's agreed to loosen his grip on the recipe so I could try my hand at baking it. I should note, he's a firm believer no one will EVER be able bake it quite like him, but I think I gave him a run for his money.

The recipe can be found below.

Recipe: Conrad's Pineapple Upside Down Cake

Prep Time: 15 Minutes | Bake Time: 45 Minutes | Total Time: 60 minutes


For the topping:

1/4 cup Butter or Margarine

1 cup Packed Brown Sugar

2 cans Sliced Pineapples

1 can  Sweet Dark Cherries

For the Cake:

1 cup sugar

1 egg

1/3 cup Shortening (Butter Flavor)

1 1/4 cup of Flour

1 1/2 teaspoon Baking Powder 

1/2 teaspoon Salt 

3/4 cup Milk

1 teaspoon Vanilla Extract

1 teaspoon Lemon Juice


  1. Heat oven to 350 Degrees. In a 13x9 inch pan, melt the butter in the over. Once melted, sprinkle brown sugar evenly over the butter.

  2. Place pineapple slices on top of the brown sugar. In the center of each pineapple slice place a cherry.
  3. Place pan to the side.
  4. In a large bowl, cream  the sugar, shortening and egg together until it's light and fluffy.
  5. Gradually fold in flour, salt, baking powder,  milk, vanilla and lemon juice until well blended. (Tip: To add a little flavor consider adding a teaspoon of pineapple juice from the can of sliced pineapples as well.)
  6. Pour cake batter over the pineapples, cherries and brown-sugar in the 13X9 inch pan.
  7. Bake for 45 minutes at 350 degrees or until toothpick inserted in the middle of the cake comes out clean.
  8. Once removed from the oven, run a kitchen knife around the edge of the cake to loosen. 
  9. Once loose, turn cake upside down on a heatproof plate. Let sit for 5 minutes with pan on top to allow the brown sugar to drizzle over cake. 
  10. Lift pan off the cake and let cook for 30 minutes before serving.