In New Orleans the beignet is king. It is a fried dough square smothered in a mountain of powdered sugar. You eat them hot, right out of the fryer, so when you bite into one, steam comes pouring out from the center. I grew up on these, think it may be the source of my cupcake addiction. I'm sitting here soaking in the sights and sounds of a N'awlins Christmas. There is a brass funk band across the street in Jackson Square playing riffs on Jingle Bells, the tuba player dressed like Santa. Lined up in front of the square are horse drawn carriages decorated with garlands, the horses wearing bells on their traces. The black iron fence surrounding the square is decorated with big red bows and is covered with colorful paintings of the French Quarter, and everywhere artists are drawing portraits of tourists or their pets. Looking down, my plate of beignets reminds me that in New Orleans everything is done a little different. The music is unique, the buildings have more character, the art and even the people are quirky and interesting. And the sweets are different, too. This is no regular plate of cupcakes. but that powdered sugar does look a lot like Santa's beard. If I had some M&Ms and a little red frosting, I'm pretty sure I could turn those beignets into a Santa face. I'll have to save that one for our next book, Hello, Beignet! I hope you and your family are having the merriest of holidays, too. And don't forget, it wouldn't be Christmas without cupcakes (or beignets!) so heat up the oven and time to start baking.

Joyeaux Noel to all,
Alan