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!


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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Candied Bacon

So yesterday I shared my Maple Bacon Cupcakes, I have now consumed all 2 dozen with VERY little help, seriously I ate WAY more than my share!  And now I’m craving another batch of this Candied Bacon (I’ve made 4 this week already!)

an easy recipe to bake your own candied bacon

It’s AMAZING in the cupcakes and just as good completely by itself!  It’s a good thing I’m missing one of my cooling racks our I’d be making a double batch RIGHT NOW! Okay, so while it’s SUPER simple it IS time consuming, so make sure you don’t have to, oh say, run out on an errand (and leave your husband in charge) you’ll come home to burnt bacon.  No amt of sugar coating can save burnt bacon

bacon

Kay to start out, place a cooling rack in side a jelly roll pan (or brownie pan or cookie sheet, whatever you call these sheets with 1/2 inch sides). And then lay out your bacon (center cut, THICK bacon) flat over the top.  You can put them super close but NOT overlapping. Place it in the preheated oven (350) for 10 mins, then flip the bacon and cook another 5 mins.

candied-bacon-ingredients

While your cooking the bacon mix up the sugar coating!  Brown sugar, maple syrup and rice vinegar for a kick!  I’ve seen some recipes with pepper too, but I didn’t like it personally. Stir it up , it will be thick but still runny.

bake-candied-bacon-recipe

Open your oven and brush the sugar coating onto the bacon, cook another 5 mins.  Then every 5 mins flip the bacon and brush on more coating.  This took me anywhere from 8-10 flips, it’s hard to know.  Its slow coming up to cooked, but then it goes from perfect to burnt fast.

bake-candied-bacon

It will still be SOFT when it’s done, so don’t keep cooking until it’s crunchy or it will BURN.  Go by looks, I was a little undercooked the first time and perfect the second time.  Leave them to cool and they will harden up!

candied-bacon

Candied Bacon

Candied Bacon

Ingredients

  • 1 lbs center cut thick cut bacon
  • 1 C brown sugar
  • 7 Tbsp rice vinegar
  • 5 Tbsp maple syrup

Directions

  1. Preheat the oven to 350
  2. Place a cooling rack in side a jelly roll pan
  3. Then lay out your bacon flat over the top (You can put them super close but NOT overlapping).
  4. Place it in the oven for 10 mins, then flip the bacon and cook another 5 mins.
  5. While that's cooking mix the brown sugar, maple syrup and rice vinegar.
  6. Pull out the bacon and brush the sugar coating onto it, then cook another 5 mins.
  7. Every 5 mins flip the bacon and brush on more coating.
  8. This took me anywhere from 8-10 flips, its slow coming up to cooked, but then it goes from perfect to burnt fast.
  9. It will still be SOFT when it's done, so don't keep cooking until it's crunchy or it will BURN.
  10. Go by looks, it will shrink a bit, the red will get dark, the edges will get crunchy.
  11. Leave them to cool and they will harden up!
  12. Serve by itself, in cupcakes, on top of ice cream or anywhere your brave enough to try
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maple-icing-recipe

Again I loved it chopped up inside these cupcakes as well as the extra’s in larger pieces on TOP of the amazing maple frosting recipe!  The bacon bits do get a little soft when baked inside the cupcakes, but cut them small enough and that doesn’t matter!  I wouldn’t leave big chunks in their though.

candied-bacon-ice-cream

My SECOND favorite way to eat these bacon bits? On top of CHOCOLATE ice cream.  Yup! Seriously AMAZING!  I don’t think an ice cream bar should be without candied bacon bits EVER AGAIN!  Try it… you’ll thank me!

candied-bacon-recipe

Mmmmm  How glorious does this pile of candied bacon look?  GAH, I’m upset I don’t have any right now!  So shiny and sugary and BACON!  Glorious!   It was a huge hit with the family too!

So what do you think?  Does it sound amazing? or is it just not your thing?

Maple Bacon Cupcakes

Disney Epcot Garden Festival pop up Restaurants Copy Cat Recipes

easy and delicious maple bacon cupcakes made from my box mix cupcake recipes base

When we were eating our way around the worlds of Epcot (remember the lemon scones from England?) I wasn’t planning on getting anything in America, after all we were eating a LOT of food and why hit up my OWN country? I can get that ANYWHERE!

walt-disney-world-epcot-garden-festival

Then I looked at the menu!  BACON CUPCAKE???  I haven’t really gotten into the whole maple bacon craze, but I had to at least TRY it, right?  WELL the cupcake was NOT very good.  Too dense, like I couldn’t even finish HALF of one it was that heavy, more like a dense muffin than a cupcake.  But the Maple FROSTING was AMAZING!  (I also didn’t love the pretzel’s on top)

maple-icing-recipe

ANYWAY these babies went on the list of recipes to make!  I was MOST excited about perfecting the Maple icing, (and it’s GOOD) but I also wanted to improve upon the cupcake itself.  I didn’t just want to improve it, I wanted it to actually taste GOOD!

maple-bacon-cupcakes

You guys know I’m a from SCRATCH cook and baker.  Like seriously everything, everything but cupcakes!  I believe cakes should be dense and moist, while cupcakes should be lighter (but still moist).  Good from scratch cakes don’t make great cupcakes and the best cupcake recipes are too light for a cake!

maple-bacon-cupcake-recipes

SO I use cake mixes… YUP!!! Not plain, I doctor them up, make them “more than” regular cake mix cupcakes. You can use this recipe to make ANY flavor of doctored cake mix cupcakes! You can change the flavor in three places, the cake mix, the pudding and the extracts!

how-to-make-cupcakes
Maple Bacon Cupcakes

24 cupcakes

Maple Bacon Cupcakes

Ingredients

  • 1 box yellow cake mix
  • 1/4 C flour
  • 1/3 C dry pudding
  • 1 C water
  • 1/3 C oil
  • 1/4 C mayo
  • 1 tsp maple extract
  • 4 eggs
  • 8 strips of Candied Bacon diced

Directions

  1. Mix the cake mix, flour and pudding and mix
  2. Add the water. oil, mayo and extract and beat
  3. Add the eggs and beat until smooth, about 2 mins on medium
  4. Add the dice bacon and mix until just combined
  5. Scoop into 24 paper lined muffin tins
  6. Bake at 350 for 15 mins, or until cooked through
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maple-bacon-cupcake-recipe

So??? are they any good? I seriously can NOT stop eating them! Like AMAZING… They smell divine, like the best breakfast ever, and they taste even better. I did NOT expect to like them! I ended up making 4 dozen and I swear I’ve eaten half of them myself. The kids don’t love them, but the adults all do!

maple-bacon-cupcake-frosting

Now for the frosting you can use any buttercream or cream cheese recipe you usually us and swap out the vanilla and other extracts for Maple Extract. BUT if you want MY recipe (I don’t usually give out my business recipes) it’s my super top secret buttercream!

You can get it one of two ways:

  1. Take my Modern Buttercream Class on atly to get my secret buttercream recipe
  2. Subscribe to my monthly newsletter to get the Maple version of my secret buttercream


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

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

Easy Chocolate Chip Scones

I love breakfast foods. I love sweets and I love breads.  I think scones are pretty darn perfect!  I make a triple batch of these about twice a month and they never last more than 2 days!  I pretty much eat them for breakfast, lunch, snack and midnight snacks until they are gone!

easy-chocolate-chip-scones

It literally takes longer to preheat the oven than to prepare these for baking.  I toss everything in my bosch and it’s good to go! It’s an easy enough recipe that the kids can help me make them, which is always fun.  They love helping me shape, cut and then top the scones.
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