Pizza Dough Recipe

We love love LOVE pizza at our house.  We make it at least once a week! It’s one of those foods that everyone can agree on.  Although not everyone can agree on the toppings so we tend to have a pizza bar, placing a ton of toppings out and let everyone create half a pizza!

An easy and delicious pizza dough recipe, can be made in your bread machine or mixer

I’m sharing my favorite chicken alfredo pizza over at Today’s Creative blog today, so go check it out!

Every pizza begins with a great pizza crust!  This is my go too, and I’ve been making it for years.  I love it cause I can toss it into my bread machine and walk away, leave it and forget it (until it’s done, then roll it out and bake!  If you don’t have a bread machine you can use a mixer and make it, you just have to pay attention to rise times so it’s a bit more work.

bread-machine-Pizza-dough-recipe

Pizza Dough Recipe

Pizza Dough Recipe

Ingredients

  • 1 ¼ C warm water
  • ½ tsp sugar
  • 1 tsp active dry yeast
  • 2 Tbsp olive oil
  • 4 C bread flour
  • 1 ½ tsp salt

Directions

    Bread Machine
  1. Place the warm water, sugar and yeast in the machine, let sit 5 minutes to let poof. (you can use fast acting bread machine yeast instead if you have it, instead of adding the yeast to the liquid add it last on top of the dry ingredients)
  2. Add the olive oil and give it a swirl
  3. Add the bread flour and salt on top
  4. Switch to dough/pasta setting and click start .
  5. Pull the dough out and roll out two 12 inch rounds
  6. Mixer
  7. If using a mixer follow the first three steps then using a dough hook mix up the dough until it's smooth.
  8. Cover your mixer and let the dough rise for 1 1/2 hours
  9. Knock down your dough with the dough hook for a second
  10. pull out and roll out two 12 inch rounds
  11. Baking
  12. Place a pizza stone in the oven, preheat to 425
  13. Prick the dough
  14. Top with your favorite sauce, toppings and cheese
  15. Bake 7-10 mins until the center is cooked through
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Pizza-dough-recipe

If your grilling your pizza you’ll heat to medium high, then place the dough on the grill and close the lid. Cook the first side for 2-4 mins, then flip it. Add your sauce, toppings and cheese, working quickly. Close the lid and cook another 2-4 mins!

I actually like to use the same technique with my oven baked pizzas too. I find that if I add everything to the raw dough by the time it’s done cooking all my toppings are dried out. So I’ll precook the crust for half the time, then add my toppings and finish off the crust.  It’s a bit more work, but it’s worth it for me to not have over cooked chicken and wilted spinach but have a fully cooked crust.

bread-machine-Pizza-dough

So what are your favorite pizza combinations? Check out my favorite, Chicken Alfredo Pizza, over at http://todayscreativeblog.net/chicken-alfredo-pizza-recipe/!

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Maple Bacon Donuts

I can’t make donuts and leave off my favorite!  I know I’m on a maple bacon kick, but I can’t help it, it is seriously SO good!  I honestly did NOT expect to like the maple bacon craze, but I has me, completely!

Homemade maple and bacon donuts are delicious and easy to make

For me the key is the Candied Bacon, I haven’t liked it with just plain bacon.  Which is probably for the best, it makes it take longer so I don’t make them as often as I crave them…  I think if making the candied bacon went faster I might just eat these every day!

maple-bacon-donuts

Start out by using this homemade donut dough recipe.

donut-dough

When it says to roll the dough out to 1/2 an inch roll it out to 1/4 of an inch instead.  And rather than using a donut cutter use a round cookie cutter or a glass.  I went with 3 1/2 inch circles.

homemade-donuts-candied-bacon

Next brush milk over half of the circles. Then add the chopped candied bacon.

Then place the other half of the circles on top, press down and pinching the edges around the circle. This will spread out the circles a bit.

how-to-fill-homemade-donuts

Then take the same cutter or glass and recut the donut, this will totally seal the edges so you won’t have to worry about the insides coming out when your frying the donuts!

Now go back to the instructions, let them proof and then fry them.

maple-glaze-bacon-donuts

Now your ready for the glaze, pour it into a wide bowl. Press the donut into the glaze, twist, then life and let it drip off.  And while the glaze is still warm cover the top with more chopped candied bacon.

Maple Glaze

Maple Glaze

Ingredients

  • 1 1/2 C powdered Sugar
  • 2 Tbsp Maple Syrup
  • 1-2 Tbsp Milk
  • 1 tsp Maple Extract

Directions

  1. Mix the powdered sugar, maple syrup, 1 Tbsp milk and the mapaline. Stir with a whisk or fork until smooth, add more milk if the the glaze is too thick 1/2 Tbs at a time
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candied-bacon-donuts

And there you have it! Warm, deliciousness that you will be SO glad you made! No seriously, make this before you make anything else.

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S’more Donut Recipe

Time for another S’more recipe!  I seriously had the hardest time NARROWING down the recipes I wanted to create and share for S”more week!  I”ll eventually try them all but for now I wanted to share a recipe that is two loves in one, S’mores and donuts in one, Mmmm

Easy to make S'more donut recipe.  Homemade donuts filled with chocolate and marshmallows topped with a graham cracker crumble

Start out by using this homemade donut dough recipe.

donut-dough

When it says to roll the dough out to 1/2 an inch roll it out to 1/4 of an inch instead.  And rather than using a donut cutter use a round cookie cutter or a glass.  I went with 3 1/2 inch circles.

filling-smore-donuts
Next brush milk over half of the circles.

homemade-smore-donut-recipe
Then add marshmallows and chocolate (I used MINI marshmallows and mini chocolate chips, but you could add chocolate bars and half a large marshmallow if you want too).

Then place the other half of the circles on top, press down and pinching the edges around the circle. This will spread out the circles a bit.

how-to-fill-homemade-donuts

Then take the same cutter or glass and recut the donut, this will totally seal the edges so you won’t have to worry about the insides coming out when your frying the donuts!

Now go back to the instructions, let them proof and then fry them.

smore-donut-recipe
Now your ready for the glaze, pour it into a wide bowl.  Press the donut into the glaze, twist, then life and let it drip off.

Vanilla Glaze

Vanilla Glaze

Ingredients

  • 1 1/2 C powdered Sugar
  • 2-4 Tbsp Milk
  • 2 tsp vanilla

Directions

  1. Mix the powdered sugar, 2 Tbsp milk and the vanilla. Stir with a whisk or fork until smooth, add more milk if the the glaze is too thick 1/2 Tbs at a time.
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smore-filled-donut-recipe

Now time for the graham crumble!  Make sure you sprinkle it on while the glaze is warm!

Graham Cracker Crumble topping

Graham Cracker Crumble topping

Ingredients

  • 4 graham crackers crushed
  • 1 Tbs sugar
  • 2 Tbsp melted butter

Directions

  1. Mix the graham cracker crumbs and sugar.
  2. Add the melted butter
  3. Mix!
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homemade-smore-donuts
That’s everything! Mmmmm  I think I’ll add even more marshmallows next time, I was a little hesitant to overfill the first time, but lets face it, you can’t go wrong with more marshmallows!

marshmallow-chocolate-donut-recipe

And there you have it!  Don’t forget to check out Monday’s Peanut Butter Cookie S’more Sandwiches! And all the S’more recipe link’s from all the other amazing bloggers!


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Homemade Donuts

I love donuts! Earlier this summer I had the most amazing made-to-order donuts and ever since I’ve been obsessed with fresh donuts!  I’ve been trying a few different recipes all summer and I’m FINALLY happy with one. And today I’m over at Skip to my Lou as part of her summer series sharing the donut picnic party we had including all the glaze recipes we love to use!

easy homemade donuts, this base recipe is good for a ton of donut options

These are a basic raised donut, meaning they are made with yeast and you let them rise before frying them. (vs baking or dropping them into the oil, other classic donuts).  I’m working on some recipes for the other styles but I’m not ready to share them yet!

homemade-donuts-ingredients

Basic Raised Donuts
Makes 2 dozen
6 Tbsp active dry yeast
2 C whole milk (heated to 110 degrees)
5 C+ bread flour (divided)
4 Tbsp sugar
1 tsp salt
2 tsp vanilla extract
2 eggs
2 egg yolks
1/2 C butter (one stick
canola oil for frying

homemade-donuts-batter

In your mixer, with your paddles, add the yeast, milk and 2 C flour and mix until smooth.  Then let it rest, covered, in a warm spot for 20 mins.

homemade-donuts-first-rise

This is what it will look like at the end of the rise. Mix to deflate and switch over to a dough hook.

homemade-donut-recipe

Add the sugar, salt, vanilla, eggs and egg yolks and mix on low until smooth!  Now your’ll start adding the flour, 1/2 cup at a time.

easy-homemade-donuts

Keep adding flour and mixing on low until the dough pulls away from the sides. It will still be very moist, and a little sticky, but not too much.

Cover the dough and refrigerate for at least 1 hour, up to 12.

homemade-donuts-preparing-pan

Prep some pans by lining them with plastic wrap and spray them down with some no stick spray, like Pam.  Start heating 2 inches of oil over medium high.

homemade-donuts-dough

Pull the dough out and place on a lightly floured surface.  Flour the top and roll out the dough…

homemade-donuts-roll-out

For traditional donuts you want to roll it out 1/2 inch thick.

homemade-donuts-cutter

Take your cutter (I like the 3 1/2 inch, but a 3 inch cutter works well too) and dip it in flour before each cut.

homemade-donuts-cutting

Press the cutter all the way down, the twist a bit,  then pull up.

cutting-homemade-donuts

This is great for the kids to help with.  Even Baby Boy could do it, super easy.

homemade-donuts-rest

place the donuts and the donut holes on the plastic wrap, make sure there is space between each one.

homemade-donuts-rising

spray some more plastic with pam and cover the donuts, let proof/rise for 5-20 mins

homemade-donuts-hot-oil

You want the oil to be at 360 degrees, for me I maintained 360 between medium and medium/high.  It’s tricky, I wish I had a deep fryer, it would be easier, but alas, that’s a toy I don’t have yet!

homemade-donuts-proofing

Check every 5 mins by pressing a finger into the dough and if it springs back fast it needs more time, springs back slowly and it’s ready!

homemade-donuts-frying

Fry for 1-2 mins on each side. For me 1 1/2 mins on each side was perfect!

frying-homemade-donuts

Flip to the second side carefully, you don’t want to splash hot oil everywhere, I used a wide slotted flipper.

homemade-donuts

Pull out and let drain on a wire rack over paper towels (I like to do it in a jelly roll pan to keep the grease contained.

homemade-donuts-glaze

And now your ready for the glaze!  I’m sharing these glaze recipes over at Skip to my Lou today!

My favorite is to roll them in cinnamon and sugar while they are still warm.  But my kids love the glazes.  Our favorite are vanilla, chocolate and maple.  And of course top them with any extras, like sprinkles, coconut, and more!

Homemade Donuts

2 dozen

Homemade Donuts

Ingredients

  • 6 Tbsp active dry yeast
  • 2 C whole milk (heated to 110 degrees)
  • 5 C+ bread flour (divided)
  • 4 Tbsp sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 egg yolks
  • 1/2 C butter (one stick
  • canola oil for frying

Directions

  1. In your mixer, with your paddles, add the yeast, milk and 2 C flour and mix until smooth.  
  2. Then let it rest, covered, in a warm spot for 20 mins.
  3. Mix to deflate and switch over to a dough hook.
  4. Add the sugar, salt, vanilla, eggs and egg yolks and mix on low until smooth!  
  5. Now your'll start adding the flour, 1/2 cup at a time.
  6. Keep adding flour and mixing on low until the dough pulls away from the sides. It will still be very moist, and a little sticky, but not too much.
  7. Cover the dough and refrigerate for at least 1 hour, up to 12.
  8. Prep some pans by lining them with plastic wrap and spray them down with some no stick spray, like Pam.  
  9. Start heating 2 inches of oil over medium/high.
  10. Pull the dough out and place on a lightly floured surface.  Flour the top and roll out the dough...
  11. For traditional donuts you want to roll it out 1/2 inch thick.
  12. Take your cutter (I like the [3 1/2 inch
  13. http://www.amazon.com/gp/product/B0000DDYZN/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000DDYZN&linkCode=as2&tag=imtotu-20&linkId=BYKYDZWCYOBI4TJE], but a 3 inch cutter works well too) and dip it in flour before each cut.
  14. Press the cutter all the way down, the twist a bit, then pull up.
  15. Place the donuts and the donut holes on the plastic wrap, make sure there is space between each one.
  16. Spray some more plastic with pam and cover the donuts, let them proof/rise for 5-20 mins
  17. You want the oil to be at 360 degrees, for me I maintained 360 between medium and medium/high. It's a little tricky, just keep the thermometer in to keep an eye on it.
  18. Check the dough every 5 mins by pressing a finger into the dough and if it springs back fast it needs more time, springs back slowly and it's ready!
  19. Fry for 1-2 mins on each side. For me 1 1/2 mins on each side was perfect!
  20. Flip to the second side carefully, you don't want to splash hot oil everywhere, I used a wide slotted flipper.
  21. Pull out and let drain on a wire rack over paper towels (I like to do it in a jelly roll pan to keep the grease contained.
  22. And now your ready for the glaze!  
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One Hour Parmesan Breadsticks Recipe

These breadsticks are AMAZING!  I remember the first time my girlfriend Robin brought them over for dinner!  I got the recipe from her THAT night and I’ve been making them ever since.  My girlfriend Heather won’t even let me in the door of her house unless I bring a batch with me!

The best part is that they are FAST and easy to make, like under an hour!  So those nights when I’m like, crap what am I going to make for dinner, I know that I can throw these together fast and the kids will be happy no matter what else I make!

delicious one hour garlic parmesan breadsticks recipe

We are a dipping family, we like to dip foods, like grilled cheese in soup, fries in frosty’s, etc…  These breadsticks are perfect for dipping.  My favorite is my Alfredo Sauce, in fact I usually make a double batch when I make Fettuccine Alfredo and the next day for breakfast, lunch and snack I enjoy just breadstick dipped in warmed sauce!

breadstick-recipe

You can top the breadsticks with any topping you want, as much or as little, but I always top with garlic salt and parmesan, I love when the cheese get’s crusty and crispy, mmmmm.  These are my favorites with lasagna, manicotti, and a lot of my soups.

The funny part is I realized recently that I’ve shared a lot of my specialty recipes, but there are so many of the basic/make-all-the-time recipes that I never take the time to photograph and share with you guys.  I’m trying to be better about that!

breadsticks

One Hour Parmesan Breadsticks Recipe

40 minutes

20 minutes

1 hour

18-20 depending on size

One Hour Parmesan Breadsticks Recipe

Ingredients

  • 1 Tbsp yeast
  • 1 1/2 C warm water
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 3 C flour
  • 1 stick butter (1/2 C)
  • Parmesan cheese
  • garlic salt

Directions

  1. Preheat the oven to 375
  2. In the bowl of your mixer dissolve yeast in the warm water and sugar, let ist for 5 mins (the yeast will start to grow and poof.
  3. Add the salt and 1 1/2-2 C flour and mix with a dough hook until dough is smooth and elastic.
  4. Add remaining flour, 1/4-1/2 C at a time, mixing well, the dough will still be sticky.
  5. Mix (kneed) 3 min more.
  6. Roll dough into a ball and turn over once in a greased bowl, cover with a damp towel.
  7. Let rise in a warm place, free from drafts for 10 min
  8. Place the dough onto a floured counter and roll out into a long rectangle, 1/2 inch thick.
  9. Cut dough into 4-5 in x 1 inch strips (I get 18 usually).
  10. Melt the butter in a bowl
  11. Roll the dough in the butter, covering completely, and lay on jelly roll pan (they will be spread out), spray some plastic wrap with Pam (or any cooking spray) and cover the rolls.
  12. Let rise 10 min more.
  13. Sprinkle with parmesan cheese and garlic salt, as much or as little as you want (if you don't have garlic salt you can use a mixture of garlic powder and salt).
  14. Bake at 375 for 18-20 min, until they are slightly golden.
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breadsticks-recipes

These breadsticks are light and airy and completely delicious.  I can’t say enough how good they are and how much we all love them.  Even my husband, who isn’t a big bread fan, LOVES these!  I think I’m going to have to start making a triple batch because everyone eats so many of these and I want some leftovers the next day.

bread-sticks

My favorite side will always be carbs, what about you?  I think breads belongs at every meal no matter what your serving and these are fast and easy enough that you can always add them even last minute!  Plus they make great bribery to get your kids to eat the rest of the meal; “Want another breadstick? eat 6 more bites of dinner”, works most of the time!

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Lemon Scones

Disney Epcot Garden Festival pop up Restaurants Copy Cat Recipes

An amazing lemon scones recipe #lemon #recipe #lemonscones #scones

Back in March I got to attend an amazing blog bootcamp at Walt Disney World. I hadn’t been to Walt Disney World in YEARS (10 years), but it’s seriously one of my favorite places ever. I went BY MYSELF and squeezed in as much as I could!

walt-disney-world-epcot-garden-festival

The first afternoon a bunch of us bloggers meet up at Epcot and enjoyed walking around the Garden Festival! It was of course lovely, but the BEST part was the pop up restaurants in each land! I picked my favorites and have been trying to recreate them, copy cat recipes!

lemon-scone-recipe

First up Lemon Scones from England! These scones were SO good (and OH MY WORD the smell was AMAZING, we could smell them from Canada!) I actually went back and got another batch that night AND 2 days later I got yet ANOTHER batch!

lemon-scones

The scones by themselves are nice, but with the Berry Coulis and Creme Fraiche??? SERIOUSLY GLORIOUS! OR these are AMAZING with a lemon sugar glaze. It’s nice and sweet and extra lemon-y, Mmmm.

lemon-scones-coulis

Lemon Scones

20 minutes

16 minutes

36 minutes

24 scones

Lemon Scones

Ingredients

  • 4 1/2 C flour
  • 2/3 C sugar
  • 2 Tbsp baking powder
  • 1 tsp salt
  • Finely grated zest of 2 lemons
  • 6 Tbsp cold butter, cut into 1/4-inch pieces
  • 1 1/2 C heavy cream
  • 1 egg yolk, beaten slightly
  • 10 Tbsp freshly squeeze lemon juice

Directions

  1. Heat the oven to 400°.
  2. Sift the flour, sugar, baking powder, and salt into a large mixing bowl.
  3. Add the lemon zest and mix again.
  4. Using pastry whips or a pastry blender cut the butter into the mixture until it's become fine crumbs.
  5. Pour in the cream, the yolk, and the lemon juice and blend it together until the dough holds together.
  6. Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times.
  7. Create 4 equal sized balls
  8. Flatten the balls into a disk about 3/4-inch thick, then cut it as you would a pie into 6 wedges.
  9. Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Serve with Berry Coulis and Creme Fraiche
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lemon-scones-coulis-creme-fraiche

These scones are SUPER easy to make! After I used my zester on my lemons I also chopped them up REALLY finely, I didn’t want any long strings of lemon zest in my scones. Or instead of a zester you can use a fine grater.

lemon-scones-creme-fraiche

I wasn’t sure what my kids would thing, as they are used to my chocolate chip scones, but they loved them too! They didn’t care for them plain, like I do, and they weren’t sure about the creme fraiche, but they loved the coulis and the glazed versions!

Copy Cat Epcot Pop up Restaurants Recipes
England – Lemon Scones
America – Bacon Cupcake with Maple Frosting
Morocco – Lamb Slider
Italy – Lemon Ricotta Cheesecake
France – Gnocchis with mushrooms and Goat Cheese
Mexico – Chocolate Flan
Japan – Hanami Sushi with Shiso Violet Sauce
Epcot bonus pop up – Ghost Pepper Dusted Tilapia
Epcot – Cronut
Hollywood Studios, Brown Derby – Grapefruit cake

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