Holly in the PNW

The girl that can't sit still!

Breakfast

Banana Bread

If you know me then you know I love bananas! I recently had a birthday and one of my girlfriends decided to buy me a large bunch of bananas as a gag gift. It was perfect, but I couldn’t eat them fast enough so I got to make Banana Bread! Over ripe bananas are perfect for this easy to make banana bread.

All you need is a bowl and a mixer to whip this banana bread right up!  Grab the butter, sugar, eggs, mashed bananas, vanilla, flour and baking soda.

Cream butter and sugar until smooth. Beat in eggs, vanilla and then bananas. Add flour and soda, stirring just until combined.

Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). If the bread is not done place tin foil over bread and cook in 5 minute increments until done. Remove from pan and let cool, store in refrigerator or freeze.

Slice up the bread and serve it warm. Top with butter if desired. Eating this banana bread warm with a cup of coffee could make for one of the best mornings ever!

Dig in! Enjoy!!!

5 from 1 vote
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Banana Bread

Course Breakfast
Cuisine American
Keyword Banana Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices

Ingredients

  • 1/2 cup unsalted butter softened
  • 1 cup white sugar
  • 2 eggs
  • 1 1/2 cups mashed bananas about 3 bananas
  • 1 tsp vanilla extract
  • 2 cups all-purpose flower
  • 1 tsp baking soda

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan.

  2. Cream butter and sugar until smooth. Beat in eggs, vanilla and then bananas. Add flour and soda, stirring just until combined.

  3. Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). If you need to cook longer than an hour place tin foil over bread and bake in 5 minute increments. Remove from pan and let cool, store in refrigerator or freeze.

Strawberry Freezer Jam

What do you do with all those fresh picked strawberries?! Strawberry Freezer Jam of course! It’s my favorite jam and it’s so easy to make. Since the jam is stored in the freezer, you can make a little or a lot, depending on how many berries you picked.

Pick your strawberries from your local u-pick strawberry field or you can buy some at your local market. If you pick 17 pounds like I did, you might be in the kitchen all day and will need a lot of freezer space! You only need 8 cups of fresh berries (or 3 1/4 cups crushed berries). If you’re making tons of jam 17 pounds will work just great!

Remove and discard strawberry stems. Crush strawberries in bowl. I used a hand mixer stick to crush the berries into small pieces since I don’t like large lumps in my jam, just crush the berries to your desired consistency. Measure out 3 1/4 cup berries and put in a separate bowl. Add the sugar to the berries and mix well. Set aside for 10 minutes. Squeeze lemons and measure out 1/4 cup fresh lemon juice. Add to the crushed berries and make sure you do not add any lemon seeds to the berries. Add pectin to the mixture and mix until the sugar is completely dissolved. Pour into prepared containers or canning jars, leaving 1/2 inch space at top of each for expansion during freezing; cover with lids. Let stand for 24 hours or until set. Freeze up to 1 year.

Canning jars can be expensive so you can also use Tupperware and make sure the lids are super tight. These jars are plastic that I bought at Michael’s and I used a 50% off coupon for 6 plastic jars with lids and it cost me $3.99.  They worked out great!

Serve the jam with your favorite baked good of choice. Crescents rolls are pretty tasty with strawberry freezer jam.

Strawberry freezer jam is great for gift giving too!

Enjoy!!

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Strawberry Freezer Jam

Course Breakfast
Cuisine American
Keyword Strawberry Freezer Jam
Servings 7 cups

Ingredients

  • 8 cups fresh strawberries 3 1/4 cups crushed strawberries
  • 2 lemons 1/4 cup freshly squeezed
  • 4 1/2 cups sugar
  • 7 8 ounce container or canning jars with lids
  • 1 box MCP Premium Fruit Pectin

Instructions

  1. Remove and discard strawberry stems

  2. Crush strawberries in bowl. I used a hand mixer stick to crush the berries into small pieces since I don't like large lumps in my jam, crush to your desired consistency. Measure out 3 1/4 cup berries and put in a separate bowl.

  3. Add the sugar to the berries and mix well. Set aside for 10 minutes.

  4. Squeeze lemons and measure out 1/4 cup fresh lemon juice. Add to the crushed berries and make sure you do not add any lemon seeds to the berries.

  5. Add pectin to the mixture and mix until the sugar is completely dissolved.

  6. Pour into prepared containers or canning jars, leaving 1/2 inch space at top of each for expansion during freezing; cover with lids.

  7. Let stand for 24 hours or until set. Freeze up to 1 year.

 

 

 

 

Bagel Bites

I found my new favorite quick easy breakfast idea, Bagel Bites! Two bagel bites are a quick filling snack if you’re on a time crunch. Freeze them and heat them up for 30 seconds in the microwave and they are just as good. I suggest to heat them up for a better tasting bagel bite, but eating them cold works too!

This is a simple recipe to follow and the bonus is, there is no yeast involved!

I prefer to use bread flour but I have used all-purpose flour and they both work great. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Divide dough into 20 equal balls (give or take). Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the cream cheese well and roll into a ball. Repeat with the remaining dough balls.

Top with egg wash and sprinkle with seasoning of your choice if desired. Trader Joe’s “Everything but the Bagel Sesame Seasoning Blend” is my number one pick.

Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before eating.

You can add any type of flavored cream cheese or seasoning. I’ve even made a pizza sauce cream cheese that was delicious!

Eat one at a time and you will keep going back for more!

Enjoy!!!

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Bagel Bites

Course Breakfast
Cuisine American
Keyword Bagel Bites
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20 bagel bites

Ingredients

  • 2 cups bread flour or unbleached all purpose flour
  • 4 tsps baking powder (make sure it’s not expired or it won’t rise)
  • 1 tsp kosher salt
  • 2 5.3 oz Fage non-fat Greek yogurt (not regular yogurt, it will be too sticky)
  • 1 package cream cheese (cut into 20 cubes)
  • 1 egg beaten
  • optional toppings: everything bagel seasoning sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

Instructions

  1. Preheat oven to 375. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

  2. In a medium bowl combine the flour, baking powder and salt and whisk well.
  3. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

  5. Divide dough into 20 equal balls (give or take). Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the cream cheese well and roll into a ball. Repeat with the remaining dough balls.

  6. Top with egg wash and sprinkle with seasoning of your choice if desired.
  7. Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before eating.

 

Baked Sugar Donuts

National Donut Day is here! My all-time favorite donut is just a plain ol’ sugar donut. Every time I walk into a donut store I check to see if they have any. It’s easy and simple! These might be a little healthier because they are baked and not fried. But, are any type of donuts really healthy? Ha!

These are made with yeast and they will have to rise twice. So make sure you are prepared to let the dough rest for awhile. They are light and fluffy baked donuts!

You can make these donuts anyway you would like. Make a regular donut with a hole in the middle or you can add jelly or any type of filling to the inside of the donut. I added homemade strawberry jam to these ones! I’ll post my  strawberry jam recipe as soon as we get strawberries in season. It’s my favorite jam and I can’t wait to make more cause now I’m all out!

The jam inside gives it a little kick. You can always leave the sugar off the donuts and add some vanilla or chocolate mousse or other types of flavors that you can think of.

Enjoy!!!

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Baked Sugar Donut

Course Dessert
Cuisine American
Keyword Baked Sugar Donuts
Prep Time 30 minutes
Cook Time 10 minutes
Resting time 2 hours
Total Time 40 minutes
Servings 12 donuts

Ingredients

  • 2 1/2 cups all-purpose flour divided (spooned and leveled) plus more for dusting
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 2 1/4 tsp instant yeast quick acting (1 packet = 7 grams)
  • 2/3 cup warm milk 110˚F microwave 35 sec.
  • 4 tbsp unsalted butter melted divided
  • 2 egg yolks
  • 1/2 tsp vanilla extract
  • 1/3 cup jelly or jam (optional)
  • 1/3 cup granulated sugar to roll donuts

Instructions

  1. In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, 2 1/4 tsp (1 packet) instant yeast and 1/4 tsp salt.

  2. Add warm milk, 3 tbsp melted butter, 2 egg yolks and 1/2 tsp vanilla extract, and whisk vigorously to combine well.

  3. Cover with plastic wrap or clean towel and rest at room temperature for 10 minutes, until some bubbles form on the surface.

  4. Add remaining 1 1/2 cups flour, adding just enough until dough holds together and no longer sticks to the sides of the bowl. Knead in the bowl 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading with clean dry hands. Cover bowl with plastic wrap and let rise in a 100˚F oven for 45 min or at room temperature for 2 hours, or until doubled in size.

  5. Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven.
  6. Turn dough out onto a floured surface and roll the dough out to just under 1/2” thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total. Place donuts on prepared baking sheet, cover with a tea towel and let rise in a 100˚F oven for 20 min or at room temperature 45 min, or until puffed. Bake uncovered in the center of a preheated oven at 375˚F for 10-12 minutes or until lightly golden on top.

  7. Right out of the oven, brush each hot bun all over with the remaining 1 tbsp melted butter and roll in a bowl of sugar to coat lightly. Cut a deep slit in the side of each donut and pipe jam with a pastry bag into each one if desired.

 

Cinnamon Sugar (Doughnut) Muffins

These Cinnamon Sugar (Doughnut) Muffins are cake like and they taste like a donut. I love cinnamon sugar so why not make a muffin and top it off with a good amount of cinnamon sugar. They are very filling and satisfying! Get a large cup of milk or coffee first thing in the morning and devour these cinnamon sugar (doughnut) muffins.

Rush into the kitchen and get started!!!!

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Line cupcake pan and spray the liners with non-stick spray. Spoon the batter evenly into the prepared pan, filling the cups nearly full. 

Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave). Remove the paper liners. Dip the top of the muffin into the butter. Make sure to coat the whole top of the muffin in the butter. Roll the top of the muffin into the cinnamon sugar.

Serve the cinnamon sugar (doughnut) muffins  warm or store in an airtight container.

ENJOY!!!!

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Cinnamon Sugar ( Doughnut) Muffins

Course Dessert
Keyword Cinnamon Sugar (Doughnut) Muffin
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

BATTER

  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground nutmeg
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 2 2/3 cups unbleached all-purpose flour
  • 1 cup milk

TOPPING

  • 3 tbsp melted butter
  • 3 tbsp cinnamon sugar

Instructions

INSTRUCTIONS

  1. Preheat the oven to 425°F. Line a cupcake pan and lightly grease the liners with non-stick spray. This will ensure that they peel off the muffins nicely.

  2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  7. Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  8. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

  9. Dip the top of the muffins into the melted butter, then roll in the cinnamon-sugar.

  10. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Recipe Notes

You can substitute whole wheat flour instead of regular flour. I made them with whole wheat flour as well and it will work with this recipe. 

 

Plum Muffins

A friend of mine brought me some plums from her plum tree and she told me to bake something yummy so I came up with plum muffins. I’ve never tried to bake with plums before and I’m so glad I did. The plum muffins were very moist and delicious.  So don’t judge until you make these plum muffins.

Sift flour, baking powder, and baking soda into a large bowl. Add the sugar.

In a separate bowl whisk together the eggs, olive oil and greek yogurt until smooth.

Wash the plums and chop into pieces. You can use more or less plums. If you use more they will be more flavorful.

Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. Do not over stir this will make the muffins too dense. You want these plum muffins nice and moist. Gently stir in the plums, with just a few turns.

Line the muffin pan with parchment paper and add about 2 tablespoons of plum muffin batter to the pan. Sprinkle the top with coarse sugar if you desire. The recipe makes about 14 muffins.

Bake the plum muffins for 18 – 20 minutes or golden brown at 350 degrees.

Serve warm! Enjoy these plum muffins for your morning breakfast. It will be a good start to your day!

You can also serve the muffins with a little bit of butter. Try these and don’t be scared to try something out of the ordinary. Plum Muffins will be on my summer list always! Hopefully my friend brings me plums every year!

 

5 from 1 vote
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Plum Muffins

Course Breakfast, Dessert
Keyword Plum Muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 14 muffins

Ingredients

  • 2 cups all purpose flour sifted
  • 2 tsp baking powder sifted
  • 1/2 tsp baking soda sifted
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup olive oil
  • 1 cup greek yogurt
  • 6 small plums
  • course sugar if desired

Instructions

  1. Preheat the oven to 350ºF

  2. Sift flour, baking powder, and baking soda into a large bowl. Stir in sugar.

  3. In a separate bowl whisk together the eggs, olive oil and greek yogurt, until smooth.

  4. Wash the plums and chop into pieces. You may use more or less plums if you desire.

  5. Slowly stir the yogurt mixture into the dry ingredients in the large bowl, until just combined. Do not over stir this will make the muffins too dense. You want these plum muffins nice and moist. 

  6. Gently stir in the plums, with just a few turns.

  7. Line the muffin pan with parchment paper and add about 2 tablespoons of plum muffin batter to the pan. Sprinkle the top with coarse sugar if you desire.

  8. Bake the plum muffins for 18 - 20 minutes or golden brown.