For those that don't know the Cajun/French phrase, Laissez les bon temps rouler means "Let the good times roll!" And for those that don't know me well, I spent the better part of 2010 - and a few months of 2011 - living in New Orleans. There are few things I love more than (kosher) gumbo, po'boys, the Saints, go-cups, and of course KING CAKE.

The past few years, Justin and I have celebrated by putting on beads, wearing green, yellow and purple, and drinking Abita beer. Even Bo wore beads!

Mardi Gras 2012

Mardi Gras 2013

Mardi Gras 2014

But we all know it's just not the same. This year, I decided that we were going to do it right. We were invited to a Mardi Gras party tonight, so we decided to make red beans and rice and a king cake.

I have attempted king cake, and it turned out completely delicious. And completely face down on the floor. That definitely didn't stop me and Justin from dipping the non-floor touching parts in the leftover bourbon icing. Needless to say, it was high time I made another, and was far more careful in moving it from the cookie sheet to the cooling rack. Success!

Since my trip to Argentina back in August, I've had a can of dulce de leche cooped up in our pantry for when I dreamt up more alfajores. Instead, I rolled used it to fill the king cake. Wise choice, I'd say. I topped the rest of it with bourbon icing and sprinkled the obligatory sanding sugar over top. Even I was impressed with the outcome!