I love the fact that the two of you are not afraid to mess up on camera. Even better that you ask your viewers for help. That is a huge part of what makes your channel so relatable. Too many channels strive for perfection in their content. To me, the honesty, and how real you two are, is what makes the channel perfect. Always a joy to watch with my family.

I noticed a couple things that might help. You always want to measure flour by weight. 1 cup of flour should weigh 4 ¼ ounces. Measuring flour by volume instead of weight can cause a lot of issues. You might try using instant yeast instead of active dry yeast, if you can find it. Also, I think adding a little sugar to the water with the yeast gives the yeast something to feed on. If the yeast isn't making bubbles in the water, then it's not alive and it won't work. Lastly, instead of using the whisk attachment, use either the dough hook or mixing attachment. The whisk attachment is more for making things like meringue or whipped cream. However, based on how yours turned out, it seems like the biggest issue was the yeast. If you google, "what should yeast look like when ready", you'll see how different yours was to how it should've looked. Hopefully you'll try these again!

Omg Kitra's face when Peter put in the Disney magic 😂😂

There’s a Dough attachment you can use 🤣🤣🤣 you’re using the cake mixer head attachment lol. But! Looks like a blast and lots of fun 🤣🤣 hope it tasted good

Kitchen Aid mixers are awesome!!! Your dough was stuck in the attachment because you used the whisk. That's for like whipping cream and such. I think it would have worked better if you used the dough hook or the paddle/beater attachment instead. Wow!!! That just sounded like a Miss Know it All comment....sorry about that. Honestly just trying to help out with some tips. Love you both and love watching your videos!! ❤️😊

Hey Kitra and Peter, We hope you guys are well and happy. First off, for the chocolate chip cookies, try mixing the dough in 2 bowls. One for dry ingredients and the other for the wet. If you're diet allows it, add more salt than the recipe calls for. I always use a hand mixer to mix the wet ingredients and I hand mix (stir) the dry ingredients and then stir them into the wet ingredients. Then stir it the chocolate chips. While baking them, always set your timer for LESS time and continue to check them at one minute intervels until they are baked to your liking. Remember every oven is different. I would not bake cookies on convection bake setting, I use regular bake for my cookies. 😋 Regarding the yeast, my hubby said that REGULAR yeast has to rise TWICE whereas INSTANT yeast only needs to rise once. However, he recommends to allow the instant yeast to rise twice as well. Also, add a little sugar to the water, making sure the water is WARM, NOT HOT, then add the yeast. Mix it, let it sit and it will foam up or get frothy. This will indicate that it is blooming. That's what you want to happen. Hope this helps! Good luck! We love you guys and thank you for the great video! ❤️🌹😘

Love this series regardless of how the stuff turns out!! I love Princess and the Frog and splash mountain is my favorite ride but I am looking forward to the redo, I think it will be amazing! Also, I have an alarm set for 8:22 because that’s an hour from when Peter set his alarm and my google followed suit 😂

Let’s see another attempt after all the advice. I was rooting for you Kitra! Almost there... we didn’t get the shocked by deliciousness face insert at the beginning that was the giveaway it was a fail 🤣

And Kitra’s Kitchen was never seen again...Lol. I personally loved Kitras Kitchen. Bring it back,bring it back 😁😜

Relatively new in watching Ordinary Adventures but one thing I have enjoyed is watching Kitra being enthusiastic and willing to try things out of her comfort zone. Stick with it, make them again and again and reward yourself by injecting booze in your perfect beignets! Keep up the awesome videos Peter and Kitra!

Probably the best Quarantine Kitchen videos. Also, I love the background music choices in all the videos you guys make.

I know a million people have already said it but you will want to use a different attachment for the mixing of that kind of dough. You two are so cute!

When activating yeast, the water should be between 105-110 degrees. Any hotter will kill the yeast, if its colder then the yeast will not bloom. Love watching all your videos. Thanks for sharing your adventures with us!

Don't be embarrassed! Cooking is a learning experience. They look good for a first attempt. Please keep up the fun videos you two!

Kitra's reaction to the beignets was my reaction to how long Tiana was a frog in the movie! So close haha- who knows, maybe with the retheming of Splash, we'll get a sequel with human Tiana all the way through haha. Thanks for sharing and what a perfect way to watch The Princess and the Frog for the first time!! x

Kira's face on the 'Disney Magic' LOL. Hilarious! Love you guys!

Lmao 7:00 kitra face was hilarious. 11:00 it’s called a rolling pin and you broke my brain. After you said dough roller I couldn’t remember rolling pin lol

Love this and all your videos. Appreciate you showing when stuff goes right, or not so right. Would love for you to revisit this after reading the comments to correct certain issues you had, and remake them for everyone to see.

Your KZfaq channel is one of my happy places. Thank you both!! Feels like I can’t say it enough 👏👏👏

This is the exact type of video I needed right now 😂

This is one of the funniest videos you've ever posted. The faces that were pulled!!!

When you put the egg in and you said he looks so happy then poors boiling water on him

Hahahahahaha Awesome video! Thank you for downloading the fail videos as well, they are so relatable. Makes us like you guys even more! Xoxo

Kitra’s face when he did the Disney magic! So funny, loved it. Love watching you two.

Love how you kept saying let it rest yet your slapping the heck out of it🤣🤣

I am sure this has all been addressed 😂 I love Kitra’s face when Peter adds the magic, as a wife with a husband this is the truest story ever!! btw we never watched Princess and the Frog 🐸 until quarantine and we have children (mostly grown now, still we’ve seen most every Disney movie ever especially with 8 daughters between us, princesses have been life for 24 years, yup we’re old, lol) a couple of bakers hints ... make sure your yeast water is tepid-warm, it cannot be hot, 79 degrees is optimum. Baking is scientific. I only use recipes when I bake because precision is necessary! Also, growing up baking in Southern California, when allowing things to rise, it needs to be warm in your kitchen. If you are blasting the AC (which I do not blame you for at all, I hate heat, which is why I do not bake during the summer) this can affect the rising of your dough. Down in the bayou all that heat and humidity, OMGOODNESS I do not know how Tiana or the Disney Chefs do it?! Rising dough loves heat and humidity. Also, make sure you measure the water after you’ve boiled it and don’t pour it directly onto the raw egg, you’ll cook the egg, which may have been the downfall of the first batch. I could tell from your “slap test” the dough was better with the second batch, I think it could’ve rested longer and risen longer and been OK. Long story not so short ... just go to New Orleans square and enjoy with a mint julep there when the parks open ♥️

6:50 my favorite part of this video was peter with the Disney magic and your look kitra lmao

Love Kitra's Quarantine Kitchen! Keep up the good work. Baking is hard especially when it comes to using yeast. Keep trying, practice really does help! I love that you show the bad with the good- that's entertainment!

I think when all is said and done this was a first try with something you’ve never done before.keep that in mind if you are judging yourself too harshly. Keep up the great work producing these Vlogs. A+ for effort.

Honestly props to you both for not just buying the Cafe Du Monde mix lol.

Watching you both is the next best thing to actually going to Disneyland.

The Spongebob French narrator, yes! 😂 I knew I loved you guys. Enjoyed this video, no matter how the recipe turned out. Thanks for the adventure! 🤙

“They look like pita chips” 🤣 🤣 🤣

Omg I never felt more like kitra until she had that face when Peter sprinkled "disney magic"

Love Kitra's Quarantine Kitchen!

Fun video, haha slapping the dough cracked me up! Sorry to hear about Nate’s car accident, glad he’s ok.

Would love to see a "Back at it Again with Mickey Beignets" video! I love when its a great success! So fun to watch either way though. :)

Peter and Kitra, my wife recommends you get a “Spider” to add and remove your fried foods, get a sifter for the powdered sugar, use your dough hook, use more water and most of all keep trying, we loved this video. You crack us up and that’s the magic of your quarantine kitchen.

Finally got a chance to watch this one and just had to chime in to say the quarantine kitchen videos are some of my favorites! We’re doing the same experiments and so can very much relate to the learning process that you are sharing with everyone. Also, “I don’t have a rolling pin but I have lots of wine bottles” - sounds like we’re working from the same kitchen! 😂👍🏻

The camera quality, b roll and editing is so great. 🙌🏻👏🏻👏🏻 I enjoyed this video! Can’t wait to see more!

Just to help: Paddle attachment for making a dough. Add dry ingredients to the wet ingredients. When you are activating the yeast it needs to be between 106-113 degrees. So the boiling water or the “warm water”might have thrown that off or killed the yeast. Love the effort and the positive attitude, keep up the great work!

Your Kitchen-Aid mixer looks like a droid from Star Wars. How cool! Like "Cooking with R2D2"

Bring back Kitra's Quarantine Kitchen to 2022 but leave out the Quarantine so just "Kitra's Kitchen"

It's called a rolling pin to roll dough 😁😁

Don't give up on baking! It's a learned art so practice make perfect! Love watching you try new things and go outside of your comfort zone! Keep up the good work!🍰🥯

Kitra's Quarantine Kitchen rocks! I mean, how many cooking shows spank their dough?! 😆

I love all of the Kitra’s Quarantine Kitchen videos keep up the good work :)

Missed you guys! I haven’t been able to watch your last video or this one until just now. My Dog gave birth to puppies and she struggled I had to be very hands on. Today was finally a day for me to rest. Glad to watch you guys even though you kinda failed(I wouldn’t have done any better 😂😂)

Heavy cream and heavy whipping cream are exactly the same. Basic cream is what is used to make whipped cream. I think they added the "whipping" over the years so people knew it could be used to make whipped cream, but it just seems to confuse anyway. The only difference in creams is heavy whipping cream and regular whipping cream. The heavy has a lot more fat content and thus will hold it's shape better and longer than the regular. I won't mention the whisk attachment that has been commented on all over the place :) The only other thing is the proofing of the yeast. When yeast is "proofed", it will have a bubbly foam on the top indicating it is activating. To accomplish this, the yeast needs food so you usually stir in a teaspoon of sugar into the warm (not hot) water and then put in the yeast and stir until dissolved. The next important step is to make sure you do no pour the yeast in while the hot water is still there as it can kill the yeast easily, so I would mix in hot water with all the dry ingredients and egg, but pour the boiling water in slowly while the mixer is on low so you do not cook the eggs. When combined, then pour in the yeast if it is proofed. When you have the dough ball, put it in a greased dish, cover, and keep warm for at least an hour. Then roll it out and continue as you did. They should rise easier. Sorry for the book, I have just been baking for almost 50 years, and I am sure there are others with a ton of experience as well.

Same comments as most other people. I'd recommend a dough hook for any bread/dough related applications (anything that is thicker than a batter). Also, yeah, that dough rise is very important, so that was probably your issue. A good way to check yeast is when combining it with a little warm water & sugar, look for it start forming a foamy little top on the surface. Then you know you've got good yeast. Also, I keep my condo cool, so sometimes I have to let the rise go 3x or 4x the recommended to get it to double in volume. Keep at it! You'll get it next time :)

I had the same results... There were some comments on the parks blog post saying the recipe should have called for more yeast. I’m going to try it again with the amount that one of the comments recommended and hope for the best.

Kitra: “They look like pita chips.” 😂😂😂😂😂

Hey guys. Love the Kitra's quarantine kitchen videos. You've got a lot of good tips in the comments but two things that might be missing are getting an accurate temperature when you are "activating" your yeast. You definitely want to be in that 105-110 degree Fahrenheit temperature with your water that you're putting the yeast in and let it sit there for a little while (like 5 minutes). Also, on the boiling water part, boil more water than what you need and then pour off the boiling water into a heat resistant liquid measuring cup (like a Pyrex). I know that it's a lot of work to make beignets, much less make/edit a video about making beignets, but y'all are so close that I think this really deserves a part II. Hope you get the views/comments/likes to incentivize a revisit on this.

I think this video needs a sequel. I think with the tips in the comments you guys could succeed with a second try. I was rooting for you guys the whole time and was a really fun quarantine kitchen.

“From a distance if you squint your eyes they look good” 😂😂😂🤣🤣🤣 I caaaan’t so funny!! Hey, at least you are trying new things! That’s more than a lot of us can say 👏🏻👏🏻👏🏻

My Kitchenaid mixer left stuff at the bottom of the bowl as well. You need to adjust the rotors lower toward the bowl. I looked up a KZfaq video on how to do. Mine works great now.

This is the best video ever. You two make me smile.

No one is good at cooking/baking to start with! I saw that you got a few tips, I'll add my own- Always boil/heat more water than you need so you can measure after it's hot. There's a great paddle attachment for the Kitchenaid that has a spatula on the side that saves a ton of time and effort. Keep trying, I have a culinary degree and I still have goofups on ocassion. Baking is a science, and cooking is an art. Beignets are kind of both.

I recommend using the dough hook or the triangle attachment also make sure the bowl is locked onto the base and when you are boiling water just use a kettle but anyway you did an amazing job guys PS: these are just some helpful tips I don’t mean any offence

I've been making these every Sunday as a treat for my family. So many great comments and tips here that even after having made them a dozen times I hadn't heard. You have great fans. The one thing that I would add is that oil temperature is very important. If its too high the outside will burn before the air bubble forms. If its too low the dough can soak up the oil before expanding and crisping. Anywhere that you buy these made they use a fryer that keeps the oil just right. For making on the stove top I check the oil temperature before adding each batch. They should rise well and be golden brown in about 2 minutes.

Two words - dough hook! You obviously missed that in the recipe. Thanks for the laughs. Loved watching your reactions!

Hi Peter and Kitra- in addition to Georgie's comment, the beignets may not have risen like they should have if the dough was over-worked. It could also be that the water you added was too hot and it killed the yeast, keeping the dough from rising. We actually used to sell beignets (not Mickey, though) at the zoo I work at, but they didn't sell well. Seemed like Northerners prefer fried dough.

You guys made my google home blast an alarm an hour after watching lol Love the video!

Oh my gosh, this was great 😂 Also, I think kitchen aids are worth it. I have one and then my mom has had the same one for 30 years and it’s yet to break.

Just watched this! Absolutely enjoyed watching it! You guys should now try this recipe again using the tips from the comments and see what happens 😋🤙

That Disney magic sequence was so funny it made my whole week 😂

Your supposed To use a dough hook not a whisk to make dough :))))))) kitchen aid mixers are not a scam I bake a lot and mine is amazing

So not only have you guys managed to set off my Alexa, now you've moved onto setting off "ok google" on my phone as well.

Baking is hard, it really is like chemistry, but it’s so satisfying when you make something good. I recently just made some dark chocolate covered ruffles potato chips, I almost burned the chocolate but they still tasted amazing. Practice makes perfect.

Omg please make a house tour... your kitchen alone looks like my dream kitchen

You guys are so upbeat and great

Peter you just started an alarm on my Google Home! 😂

I 💖LOVE baking from scratch cakes, brownies,cupcakes, certain cookies, and fudge. Along with making homemade candy. I cannot though make chocolate chip cookies from scratch. They are the hardest things for me too do with all the ingredients. So don't feel bad they are not easy as they look.

Dang it Peter, stop setting alarms in my house with Google. In future editing maybe blank out sound on word Google? 😉😳

A few things I would do is use the dough hook instead of the whisk attachment on the stand mixer and when yeast is activated it starts to bubble and looks frothy and I couldn’t tell but it didn’t look like that with yours! Your videos are awesome thanks for keeping me entertained!

Hey u need to use the paddle or the hook it’s better for the dough to mix well for the kitchen aid

I say ditto to all these tips! I suggest that you guys try to redo the recipe all over again now that you know what went wrong and I bet you will be so happy to see the results! Baking is definitely a science that you have to follow and it’s always a learning experience too!

Love the video guys you’re getting better at the recipes as time goes on keep it up and you should be able to win master chef soon

I love all the tips you guys are getting! I think you guys should try again in a part 2 video!

Store your yeast in the freezer it will last longer and I think everyone else covered everything you need to know love kitra’s kitchen !!

Solid effort! I still believe in you Kitra!

Love these videos. We have been doing quarantine kitchen at our house too. These are on the list to make. I agree with the other comments about using the dough hook, the temperature of the yeast is important too. To proof the dough throw it in your R2D2 instant pot on the yogurt setting with a tea towel covering it. Also once cut put them in a warmer place and they should double. I’ve learned through my fails making the cinnamon rolls. You should give those a try. They are delicious!

Lol! Kitra, you need to watch cooking shows more often! For that kind of dough, you're supposed to use a dough hook. Maybe even start with a paddle but never a whisk! Baking is exact science. When cooking, you can always add or take away.

This was super relatable. Looks like a lot of people left comments on the recipe that they had the same issue so it might not be anything you did.

You did everything great!! Your home AC might've actually stopped the rise - super easy to get around though. You can put them on a bit of parchment paper on a baking sheet and pop them in the oven (off or set at the lowest setting if you have a warming option). The counters are likely too cold as well as the air in the room. The Mickey shape should've been fine but using the cookie cutter as a guide while you gently cut with a knife around the outside is even better 👌 Mix with the stand mixer to get everything combined and then with your hands like Peter did was perfect! You two are so fun - Kitra's Corner are our favorite videos! Thanks for all the wonderful content while everything in the world is so heavy and confusing ♥️

When Peter sets an alarm on my google hahaha

First I would like to say you both are wonderful and love your channel and content :) Here's a few things I do when I bake any type of dough foods: the dough/bread hook helps, separating wet and dry ingredients first then combining together helps, and the main thing with covering the dough make sure the towel is damp. :) hope these things help :)

Hey guys awesome video!! Please don't get discouraged baking takes practice but it's so much fun! A couple tips from the industry: unlike other cooking techniques in which you're allowed some wiggle room in terms of measurements baking has to be precise in terms of measurements and cooking times. Use the dough hook! But the most important element in your recipe was the yeast, read up on it working with yeast could be a little frustrating at the beginning but so useful, basically is a living organism and can be killed easily, if you see the water and yeast fizzy up and looking like a cokefloat then you're good. Keep it you guys are doing great!!

I made this recipe too, but noticed that the amount of yeast called for was not enough. Try 2 1/4 teaspoons of yeast in 110-115 degree water with a little sugar. Wait till you see the bubbles on top. Also the dough hook. Keep up the great work guys!

I made them and they were perfect! I believe the Disney Recipe meant 1/2 TABLESPOON of yeast! It worked perfect with that measurment.

Kitra at 1:28 … ok(quietly) .... LOL Don't worry about being a new baker. You will get the hang of it. Most people I know either love to cook or love to bake. Not both. Me I hate to cook and mostly love to bake. For me its making the desserts "pretty" that keeps me hanging in there. That and I feel better with the preciseness of baking. (OCD activated !) Cooks seem to just throw everything in a pot LOL . Looks like you got some great tips so I hope you try another batch.I don't know if anyone suggested but dip your cutter in the flour before each cut.

I think the biggest problem was the yeast not being activated. Before mixing the yeast with the water just let it sit in the water for 5 minutes and then mix it together. It's okay to add the boiling water, I've done it a ton of times when I make pretzels, the boiling water is just to make the dough have a soft texture inside when you cook them. Using active yeast is fine. Instant yeast doesn't require warm water but when I use instant I always pour it in warm water to make sure it's still alive. So basically they are the same. I hope you make them again!

Disney magic works! They might not be Port Orleans or Café du Monde quality but they still look like pretty good beignets

If I recall correctly, on The Chef show they used the mix, and then spit out the beignets. Then discovered the mix was way past its date. Mistakes can happen to anyone! Great vlog, missed it & finally came back to catch up. Feel like I could maybe do this, but can never figure out what to do with the oil...

Have you guys seen the Chef Show on Netflix? In Season 1 Volume 1 Episode 3 - Chef Film Recipes they go over making beignets with Cafe Du Monde mix. It may have a few tips for getting the best outcome. It starts around 25 minutes 50 seconds in that video.

This video CRACKED me up haha! You guys are awesome 👏🏻

LOVE YOU TWO! I also was thinking how they might change up the boats but I'm guessing they might just add moss to them? Looking at the comments you already got lots of great advice, so my only recommendation would be to watch 'Binging with Babbish' who has a great video on making Beignets step by step and you can see the consistency you are looking for in the dough. Also you can always just buy the mix from Café du Monde online, Amazon has a deal of four boxes for around $20+ bucks and it's available via Prime for quick delivery. I've made them using the mix and they come out pretty well, I even made three different types: Classic Powdered Sugar, Chocolate (just add a little unsweetened coco powder to the powdered sugar and mix) and Peppermint (crush peppermint candies into small pieces and then pulverize in a food processer with the powdered sugar). I hope you do another video for a second try!

Great video you guys have made my day say hello to pixel and gizmo for me

Catching up on videos after editing all week. Maybe once Kitra's Quarantine Kitchen winds down there can be a Redemption Kitchen. Or Conquering Kitchen. Practice makes perfect! I still have faith you can nail it. 😀 -amy

I went to culinary school and baking was my hardest class after every class I spent an hour cleaning out the oven because my stuff would just explode. You two have the best You Tube channel and content. I am looking forward to you’re next adventure.