There’s something special about the day after Christmas.

The wrapping paper is gone, the house is quieter (mostly), and there’s this gentle pause before life starts moving fast again. It’s one of my favorite days of the year—a moment to reflect, sip coffee a little longer, and soak in the memories we just made.

Yesterday, our house was full in the very best way. Sixty people gathered under one roof for Christmas—kids, grandkids, cousins, laughter echoing from every room. We took our annual Christmas photo, a tradition I look forward to all year long. Every year I wonder how we manage to fit everyone in, and every year, somehow, we do.

As our family has grown, we’ve shifted traditions to match the season we’re in. Instead of a gift exchange (which gets tricky with a group this size and everyone’s budgets), we’ve embraced something even better: appetizers and games. Tables full of finger foods, a scoreboard running all day, and a little friendly competition. The overall winners get to take home the games themselves—which adds just the right amount of motivation and playful trash talk. It’s loud, chaotic, and joyful… exactly how Christmas should feel.

And somewhere in the middle of all that—between the laughter, the games, and the photo-taking—are the sweet rolls.

These cinnamon rolls have become a staple in our house. They’re soft, gooey, and indulgent in the way holiday food should be. They don’t rise dramatically before baking (which can be alarming if you’re new to the recipe), but trust me—they do their magic in the oven. Every year, someone asks for the recipe, so today I’m finally sharing it here.

This is a Cinnabon-style cinnamon roll that’s rich, comforting, and perfect for slow mornings—whether that’s Christmas morning, the day after, or any weekend when you want something special.

Homemade Cinnamon Rolls (Cinnabon-Style Sweet Rolls)

A little note from me:
These are excellent. Don’t worry if they don’t rise much before baking—they puff beautifully in the oven and come out soft and gooey every time. Here are mine before going in the oven.

Time Breakdown

• Prep Time: 30 minutes
• Rise Time: 1 hour 10 minutes
• Bake Time: 22 minutes
• Total Time: About 2 hours

Ingredients

For the Dough

• 1 cup warm milk (about 115°F)
• 2½ teaspoons instant dry yeast
• 2 large eggs, room temperature
• ⅓ cup salted butter, melted and cooled slightly
• ½ cup granulated sugar
• 1 teaspoon salt
• 4½ cups all-purpose flour, divided

For the Cinnamon Filling

• ½ cup salted butter, very soft
• 1 cup packed brown sugar
• 2 tablespoons cinnamon
• ½ cup heavy cream (to pour over rolls before baking)

For the Cream Cheese Frosting

• 6 oz cream cheese, softened
• ⅓ cup salted butter, softened
• 2 cups powdered sugar
• ½ tablespoon maple extract or vanilla

How to Make Them

1. Pour warm milk into the bowl of a stand mixer and sprinkle yeast over the top.
2. Add eggs, butter, and sugar. Mix until combined.
3. Add salt and 4 cups of flour. Mix just until combined, then let rest for 5 minutes.
4. Switch to a dough hook and knead on medium speed for 5–7 minutes, adding additional flour only if needed. The dough should be soft and slightly tacky.
5. Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled (about 30 minutes).
6. Mix filling ingredients together while the dough rises.
7. Roll dough into a large rectangle (about 24×15 inches). Spread filling evenly over the dough.
8. Roll tightly from the long edge and cut into 12 slices. Place in a greased 9×13 pan.
9. Let rolls rise for 20 minutes.
10. Preheat oven to 375°F. Warm the heavy cream slightly and pour over the rolls.
11. Bake for 20–22 minutes, until lightly golden and cooked through.
12. Beat frosting ingredients together and spread over slightly cooled rolls.

Overnight Option

You can assemble the rolls, place them in the pan, cover, and refrigerate overnight. In the morning, let them sit at room temperature if needed, pour on the cream, and bake.

As we move into that quiet space between Christmas and the New Year, I’m feeling especially grateful—for family traditions that evolve with us, for full houses and full hearts, and for simple comforts like warm cinnamon rolls and a good cup of coffee.

If you make these, I’d love to hear about it. Bonus points if they’re eaten in pajamas.

Here’s to leftovers, laughter, and carrying a little holiday sweetness into the days ahead.

The post Sweet Rolls – A Holiday Tradition appeared first on Lyssa Lund.

Fall is my favorite—those russet leaves, the pumpkins and squash lined up like cheerful soldiers, and that crisp, woodsmoke-kissed air. It feels like the whole season arrives carrying baskets of gratitude. Yesterday I spent the day at my parents’ hobby farm picking apples (and sneaking photos of my grandson, Gus, who happily modeled a mushroom costume). Life is good—and so is this dessert.

Today I’m sharing my super-secret, most-requested recipe: Lazy Lady Apple Crisp. It’s the one I reach for when I want something crowd-pleasing, unfussy, and so delicious people ask for seconds and the recipe. I made this batch with apples from the farm, but you can use any crisp, tart apple you have—Honeycrisp, Northern Lights, Haralson, or Granny Smith are all wonderful.

Why you’ll love this apple crisp

• Effortless & big-batch: It’s a 9×13 pan—perfect for gatherings, book clubs, and Sunday suppers.
• Cookie-crumble topping: Think oatmeal-pecan cookie meets buttery streusel.
• Warm spices + a secret twist: A tiny pinch of black pepper brightens the apples and makes the spices sing.
• Make-ahead friendly: Mix the crumble in advance and stash it in the fridge or freezer.

The best apples for crisp

Choose firm, tart apples that hold up in the oven. My favorites: Honeycrisp (juicy and balanced), Northern Lights (crisp and zingy—developed by the University of Minnesota), Haralson, or Granny Smith. A mix adds extra dimension.

Ingredient snapshot (what you’ll need)

Apples & flavor: apples, lemon, cinnamon, ginger, nutmeg, cardamom, salt, a whisper of black pepper
Thickener: a little all-purpose flour
Crumble: butter, maple sugar (or granulated), brown sugar, flour, baking powder, salt, quick oats, chopped pecans, vanilla

Allergy swaps: See variations below for nut-free and gluten-free options.

How to make it (overview)

1. Toss the apples with lemon, spices, salt, pepper, and flour.
2. Cream the butter and sugars, then fold in flour, baking powder, salt, oats, pecans, and vanilla until crumbly.
3. Assemble & bake until golden, crisp on top, and bubbling at the edges.
4. Serve warm with vanilla bean ice cream or softly whipped cream.

Tips for a stellar crisp

• Room-temp butter makes the topping clump beautifully.
• If the topping feels too wet, sprinkle in extra oats and flour until it resembles slightly dry cookie dough.
• Let the crisp rest 10–15 minutes before serving so the juices thicken.
• For deeper flavor, add a pinch more salt to the topping—it makes the maple and pecans pop.

Variations

• Nut-free: Omit pecans; add ½ cup oats + ¼ cup flour.
• Gluten-free: Use 1:1 gluten-free baking flour and certified GF quick oats.
• Pear-apple crisp: Swap in 2 firm pears for half the apples.
• Caramel drizzle: Warm store-bought caramel and zigzag over each serving.
• Very cozy Midwest move: A thin slice of sharp cheddar on the side (trust me!).

Make-ahead, storage & reheating

• Make-ahead: Mix the crumble up to 48 hours in the fridge or 1 month in the freezer.
• Leftovers: Cover and refrigerate up to 3 days.
• Reheat: 325°F for 10–15 minutes to re-crisp the top.

Serving suggestion

Scoop generous portions into bowls, add vanilla bean ice cream (or a fluffy cloud of whipped cream), and serve with hot tea or cider. Perfect for cozy mystery reading nights.

Lazy Lady Apple Crisp

“This is amazing. One of the best things I ever had.” — Lyssa (I write myself notes so I remember good ones!)

A cozy, big-pan apple crisp you can throw together fast. I used apples from my parents’ hobby farm, but any crisp, tart apple works wonderfully. Serve warm with vanilla bean ice cream or a cloud of whipped cream and bask in the applause.

Yield: Serves 12
Pan: 9×13-inch baking dish
Oven: 350°F (175°C)

Ingredients

Apple Filling

• 4 large Honeycrisp apples, peeled, cored, and thinly sliced
• Juice of 1 lemon
• 1/4 tsp kosher salt
• 1/8 tsp freshly cracked black pepper
• 1/4 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 2 Tbsp all-purpose flour

Oatmeal Pecan Cookie Crumble Topping

• 2 sticks (1 cup / 226 g) unsalted butter, room temperature
• 1 cup maple sugar crystals (or granulated sugar)
• 1 cup packed light brown sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup quick-cooking rolled oats
• 1 1/2 cups chopped pecans
• 1 tsp vanilla extract

Instructions

1. Heat the oven: Preheat to 350°F (175°C). Butter or spray a 9×13-inch baking dish.
2. Make the apple filling: In a large bowl, toss sliced apples with lemon juice, salt, pepper, ginger, cinnamon, nutmeg, and cardamom. Sprinkle in the 2 Tbsp flour and toss again to coat. Spread evenly in the prepared baking dish.
3. Mix the crumble: In a mixing bowl, beat or mash the soft butter with the maple sugar and brown sugar until well combined and creamy.
4. Add dry ingredients: In a small bowl, whisk flour, baking powder, and salt. Add this to the butter mixture along with the oats, pecans, and vanilla. Use your fingers or a spatula to work it together until it forms big, crumbly clumps—like a slightly dry cookie dough. (If it feels too wet, sprinkle in a little more flour and oats.)
5. Top & bake: Crumble the topping generously over the apples. Bake 45–60 minutes, until the top is deep golden and crisp and the apple juices are bubbling around the edges and look slightly thickened.
6. Serve: Cool 10–15 minutes so the juices settle, then serve warm with vanilla bean ice cream or whipped cream.

Tips & Swaps

• Apples: Any firm, tart variety (Honeycrisp, Northern Lights, Haralson, Granny Smith) or a mix.
• No maple sugar? Use all granulated sugar (2 cups total sugars) or half white/half brown.
• Nut-free: Skip pecans and add an extra 1/2 cup oats + 1/4 cup flour.
• Gluten-free: Use a 1:1 GF baking flour and certified GF quick oats.
• Make-ahead: Mix the crumble and refrigerate up to 48 hours or freeze up to 1 month; crumble on just before baking.
• Leftovers: Cover and refrigerate up to 3 days. Rewarm at 325°F for 10–15 minutes to re-crisp the top.

Enjoy being the star of the show!

The post Lazy Lady Apple Crisp appeared first on Lyssa Lund.

We were all laughing and taking turns checking our numbers… until it was my turn. Mine was incredibly high. I laughed it off at the time (we were having such a fun, silly moment), but when I got home, I went to the doctor and found out my blood pressure really does need attention.

So, I’ve been making some changes—watching what I eat, trying to make healthier choices—but I still love a treat now and then.

That’s where these no-bake granola bars come in. I was trying to recreate something I adore from our golf club—except they won’t share the recipe, and they charge $8 per bar! Honestly? I think mine turned out even better.

They’re hearty, chewy, and packed with heart-healthy ingredients like oats, nuts, seeds, and natural sweeteners. Plus, they’re easy to make at home (and way less expensive!).

If you’re looking for a snack that’s delicious, filling, and good for your heart, these Hearty Granola Bars are just the thing. Packed with oats, nuts, seeds, and naturally sweetened with honey, they’re a perfect grab-and-go bite for busy mornings, post-workout fuel, or a mid-afternoon pick-me-up.

Why You’ll Love These Granola Bars

• Heart-Healthy Ingredients: Oats help lower LDL cholesterol, while nuts and seeds provide omega-3s and healthy fats.
• No Refined Sugar: Sweetened naturally with honey or maple syrup.
• Customizable: Swap in your favorite nuts, seeds, or dried fruit to suit your taste.
• Great Texture: A perfect balance of chewy and crunchy in every bite.

Ingredients

Makes 20 bars

• 2 cups old-fashioned rolled oats
• 1 ½ cups nuts (almonds, walnuts, or pecans), roughly chopped
• ½ cup seeds (pumpkin, sunflower, or a mix) I use sunflower
• ¾ cup unsweetened shredded coconut (optional)
• ½ cup natural nut butter (peanut, almond, or cashew)
• ½ cup honey or pure maple syrup
• ½ cup dried fruit (cranberries, raisins, cherries—unsweetened if possible) I used dried tart cherries
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of sea salt

Instructions

1. Toast the Base (optional, but recommended): Preheat oven to 350°F (175°C). Spread oats, nuts, and seeds on a baking sheet and toast for 8–10 minutes until lightly golden.
2. Prepare the Binder: In a small saucepan over low heat, combine nut butter and honey. Stir until smooth, then add vanilla, cinnamon, and salt.
3. Mix It All Together: In a large mixing bowl, combine toasted oats, nuts, seeds, coconut, and dried fruit. Pour the warm binder over the mixture and stir until everything is evenly coated.
4. Press Firmly: Line an 8×8-inch baking dish with parchment paper. Press the mixture in firmly using a spatula or your hands. I found my hands over a piece of parchment works the best.
5. Chill and Cut: Refrigerate for at least 2 hours to set. Lift out by the parchment and cut into 20 bars.
6. Store: Keep in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

Nutrition Facts (Per Bar – 1 of 20)

• Calories: ~193
• Protein: ~5.2 g
• Carbs: ~20 g
• Fat: ~11.5 g
• Fiber: ~2.9 g

3 Flavor Variations

1⃣ Berry-Coconut Boost

• Replace dried fruit with dried blueberries or cranberries.
• Add 2 extra tablespoons of shredded coconut.
• Optional: sprinkle hemp seeds on top before chilling.

2⃣ Chocolate-Almond Crunch

• Replace half the nuts with slivered almonds.
• Add 2 tablespoons cacao nibs or 70% dark chocolate chips.
• Sprinkle a pinch of flaky sea salt on top before chilling.

3⃣ Tropical Nut Energy

• Replace dried fruit with chopped dried pineapple or mango (unsweetened).
• Use macadamia nuts for part of the nut mix.
• Add 1 tablespoon lime zest for a refreshing twist.

The post Hearty Granola Bars appeared first on Lyssa Lund.

Hi Friends,

It’s that time of year again—the gardens are overflowing with zucchini, and I couldn’t be happier! I LOVE zucchini. In fact, I’ve had it three times in the last week—fried, baked, and now… in cake!

And not just any cake—Ooey Gooey Zucchini Cake. This rich, chocolatey, unbelievably moist treat is my favorite way to turn summer’s abundance into something irresistible. The zucchini keeps it perfectly tender, and the best part? No frosting needed—just a big glass of milk.

It’s the kind of cake that feels right at home in a cozy kitchen while a mystery novel waits for you in the other room. Perfect for sharing at potlucks, bringing to book club, or enjoying in your favorite reading chair.

If you try it, I’d love to hear what you think—bonus points if you send me a picture of your slice (before or after the first bite!).

And for my fellow Silver Mist Cove Cozy Mystery fans—you might recognize this as exactly the kind of treat Sage would serve up at The Green Brews. Imagine it arriving at your table with a steaming cup of your favorite latte while the scent of chocolate and coffee fills the air… pure cozy bliss!

Sage’s Book, The Faerie’s Vow comes out on August 12th. You can preorder here.

Happy baking and happy reading.

Here’s the recipe so you can bake a little summer joy into your kitchen:

Zucchini Cake Recipe

Ooey Gooey & Perfect for Summer’s Bounty

Ingredients:

• 2 cups shredded zucchini (set aside)
• 3 cups all-purpose flour
• 2 tsp baking soda
• 1 cup sugar
• 1 cup brown sugar
• 1 cup cocoa powder
• 1 package mini chocolate chips
• ¾ cup oil
• 1½ cups milk
• 2 tsp vanilla

Instructions:

1. Preheat oven to 350°F.
2. In a large bowl, whisk together flour and baking soda.
3. Add sugar, brown sugar, cocoa powder, chocolate chips, oil, milk, and vanilla.
4. Mix until about 75% combined.
5. Stir in shredded zucchini until fully incorporated.
6. Spread batter into a deep 9×13 casserole dish—no need to grease.
7. Bake for 45 minutes, or until a toothpick inserted in the center comes out mostly clean.
8. Let cool… if you can wait! (No judgment if you can’t.)
9. No frosting required—but grab a big glass of milk to enjoy with it.

The post Zucchini Chocolate Cake appeared first on Lyssa Lund.

There are a lot of cheesy potato casseroles out there—but I have to say, this one is the best. (Yes, I’m bragging a little. But just wait until you try it!)

This dish has earned legendary status in our family. My daughters and sons-in-law request it for every holiday, every gathering—and, believe it or not, even during our 95-degree 4th of July picnic last week. That’s how good it is.

Hot, melty, and irresistibly cheesy, this casserole is a guaranteed crowd-pleaser and couldn’t be easier to make. I’ve had a lot of versions of this over the years, but this one is the keeper.

A few quick tips from my kitchen to yours:

• If you only have cream of mushroom soup on hand, that works just fine! Just add a little chicken bouillon to the mix to keep the flavor balanced.
• Before opening your bag of frozen shredded potatoes, give it a good whack on the corner of your counter to break up the clumps—it makes mixing so much easier.
• And if you accidentally toss all 4 cups of cheese into the bowl (guilty!), don’t stress. Just grab an extra cup and sprinkle it over the top at the end. Been there, done that… more than once!
• And in case you’re dealing with summer heat and a no-oven-in-July kind of husband (like I am), these bake up beautifully on the grill! We turned on the burners on the far sides, left the middle ones off for indirect heat, and the bottom didn’t burn at all. It worked like a charm.
• Onion Tears: Isn’t the stinging in your eyes the worst when you’re chopping onions? Here’s a trick that works for me: light a candle and place it close to your cutting board before you start chopping. I’m not sure why it works, but I think the flame burns off some of the irritating gasses. Give it a try!

Enjoy!
– Lyssa

Cheesy Hash Brown Potato Casserole

Difficulty: Easy
Prep time: 5 minutes
Cook time: 45 minutes total
Serves: 5–6

Ingredients

• 2 lbs frozen hash brown potatoes (we prefer shredded, but diced works too!)
• 4 cups sharp cheddar cheese, grated and divided (or 5 cups if you’re prone to cheese enthusiasm)
• 1 (10 oz) can cream of chicken soup (or cream of mushroom + 1 tsp chicken bouillon)
• 2 cups sour cream
• ½ cup melted butter
• 1 medium onion, chopped (I usually go with sweet Vidalia)
• 2 teaspoons seasoned salt (see my homemade version below)

Instructions

1. Preheat your oven to 400°F.
2. Before opening the bag, give the frozen shredded potatoes a firm tap on the counter to break up the clumps.
3. In a large mixing bowl, combine the potatoes, 2 cups of cheddar cheese, soup (and bouillon if using cream of mushroom), sour cream, melted butter, chopped onion, and seasoned salt. (If you accidentally add all 4 cups of cheese here—don’t worry! Just grab another cup to top it later.)
4. Spread the mixture evenly into a buttered 9×13-inch baking dish.
5. Bake uncovered for 35 minutes.
6. Remove from the oven, sprinkle the remaining 2 cups of cheddar cheese over the top (or an extra cup if needed), and return to the oven.
7. Bake for an additional 10 minutes, or until golden, bubbly, and irresistible.
8. Let cool slightly before serving… if you can wait that long!

Homemade Seasoned Salt

This simple blend is great on everything from potatoes to grilled veggies.

Ingredients

• 1 cup salt
• ¼ cup black pepper
• ¼ cup garlic powder
• ¼ cup onion powder (optional, but delicious)

Instructions

Mix all ingredients together and store in an airtight container for up to 6 months.

Pro tip: Feel free to tweak the ratios to your taste. I sometimes add a pinch of smoked paprika or a dash of cayenne for extra kick!

The post My Famous Cheesy Potatoes (A Family Favorite!) appeared first on Lyssa Lund.

A baffling mystery unfolded in my kitchen this week… My perfectly baked batch of buttery, melt-in-your-mouth shortbread vanished without a trace! Crumbs were my only clue. Suspicion immediately fell on two prime suspects—my son-in-laws. And after some light detective work (and a few guilty smiles), the case was cracked. Verdict? Guilty as charged!

But don’t worry, dear reader—I wouldn’t leave you empty-handed. Below is the evidence (a.k.a. my tried-and-true shortbread recipe) so you can bake your own batch. Just be warned: it might disappear just as fast!

Ingredients:

• 8 oz (1 cup) soft butter
• 4 oz (½ cup) caster/baker’s sugar
• 8 oz (1¾ cups) all-purpose flour
• 4 oz (½ cup) cornstarch

Instructions:

1. Preheat & Prepare
   • Preheat your oven to 300°F (150°C).
   • Lightly grease or line a 12×8-inch Swiss roll pan with parchment paper.
2. Mix the Dough
   • In a mixing bowl, cream together the butter and sugar until light and fluffy.
   • Add the flour and cornstarch, mixing until it forms a soft dough.
3. Shape & Smooth
   • Spoon the dough into the prepared pan.
   • Use your hands to press it evenly into the pan, then smooth the surface with a rolling pin.
4. Score & Poke
   • Using a knife, score the dough into 7 slices along the long side and 5 along the short side, making 35 pieces in total.
   • Take a fork and poke holes in each piece for that classic shortbread look.
5. Bake
   • Place on the top shelf of the oven and bake for 1 hour until pale golden.
6. Cut & Finish
   • Immediately upon removing from the oven, cut along the score lines.
   • Sprinkle generously with sugar while warm.
7. Cool & Enjoy
   • Let the shortbread cool completely in the pan before removing.
   • Enjoy with a cup of tea or coffee (if it doesn’t mysteriously disappear first)!

The post Melt-in-Your-Mouth Shortbread appeared first on Lyssa Lund.

Speaking of fall comforts, I wanted to share something I’m quite proud of—my homemade sourdough sandwich bread! I’ve attached a picture of it fresh out of the oven. There’s just something so satisfying about baking, especially when it turns out this well. If you’d like the recipe, I’d be more than happy to share it—it’s simpler than you’d think!

In between my baking adventures, I’m also busy working on my next cozy mystery, and I can’t wait for you to dive into it. Stay tuned for updates!

Wishing you a wonderful, cozy fall filled with delicious bread and delightful mysteries.

Sourdough Sandwich Bread Recipe
Makes: 2 Loaves | Prep Time: 13+ Hours | Cook Time: 40 Minutes

Ingredients:

• 1 cup (200g) active sourdough starter
• 2 ⅔ cups (600g) warm filtered water
• ¼ cup (85g) raw honey
• 7-8 cups (1050-1200g) bread flour (adjust as needed) I used 6 cups.
• 3 Tbsp (40g) olive oil
• 4 tsp (24g) Himalayan salt

Instructions:

1. In a large mixing bowl, combine the active starter with the warm water and honey, stirring until well combined. Add the bread flour, olive oil, and salt, and stir until the dough starts to come together but remains somewhat loose and will seem a little too wet. I love this style of whisk to mix it all together.
2. Flour your hands and continue kneading the dough until most of the flour is incorporated and the dough is smooth. Cover the bowl with a damp towel and let the dough rest for about 45-60 minutes.
3. Perform a series of stretch-and-fold techniques to help develop the gluten. Once done, cover the bowl with plastic wrap or a damp towel and leave it at room temperature overnight for 8-10 hours. Do not refrigerate the dough.
4. The next morning, lightly flour your work surface and gently transfer the dough onto it to release any trapped air. Divide the dough in half for two loaves. Shape each half into a rectangle, then roll the dough tightly into a log shape. Allow the dough to rest for 10 minutes.
5. Grease your loaf pans with olive oil or butter. Shape the logs by tucking and pulling the dough slightly to create tension on the surface. Pinch the seams closed, then place the dough into the pans. Cover and let rise for 2-3 hours until the dough has doubled in size.
6. Preheat your oven to 375°F (190°C). Once the dough has risen, bake the loaves for approximately 40 minutes, or until golden brown. Brush the tops with melted butter right after removing them from the oven, and allow the loaves to cool for 1-2 hours before slicing.

This bread pairs perfectly with butter, jam, or honey, and makes for excellent French toast. It also works great for sandwiches and stays fresh for 2-3 days if kept covered or stored in a bread bag.

Tip:
If your dough seems over-proofed, don’t worry! It can still rise beautifully after shaping and baking.

Need to make Sourdough starter?

Beginner Sourdough Starter Recipe
Yield: Approximately 1 cup (236g) | Method: 1 Bowl

Looking for an easy way to create a sourdough starter from scratch? This simple guide is perfect for beginners, no special equipment needed. Follow along as I walk you through each step, offering tips and tricks along the way. In no time, you’ll have your very own active starter to bake with!

Before you begin, here are a few important notes:

• The process usually takes about 7 days if your kitchen is warm enough (ideally between 70-75°F). However, it can take up to 2 weeks or more for the starter to become strong and active, so don’t worry if it takes longer!
• When you switch to all-purpose or bread flour around Day 3 or 4, you may notice that the starter’s growth slows down a bit. This is completely normal—just stay patient!

What You’ll Need:

• 1 large jar (about ¾ L or similar)
• 1 rubber band or piece of tape to mark the growth
• 1 (5 lb) bag of all-purpose or bread flour (I like King Arthur Flour or Trader Joe’s brand)
• ½ cup (60g) whole wheat flour
• Warm water (around 85°F)

Once your starter is active, you can use it to bake sourdough bread or other delicious recipes!

Instructions

Before you start: Establish a consistent feeding routine. Your starter will thrive on consistency! I find it helpful to feed my starter in the morning, right around the time I’m having my first cup of coffee.

Day 1:
Combine 60g (½ cup) of whole wheat flour and 60g (¼ cup) of warm water in your jar. Stir until the mixture is thick and pasty. Cover the jar loosely and leave it in a warm spot (around 70-75°F) for 24 hours.

Tip: A good place to keep your starter warm is inside your oven (turned off) with the light on for 1-2 hours. Be sure to monitor the temperature, as it can get warm quickly. You could also try using a proofing box or place it near a warm spot in your kitchen.

Day 2:
Check for bubbles! Even if you don’t see any, they might have appeared overnight while you were sleeping. No need to do anything today—just let the starter rest for another 24 hours.

Tip: Sometimes you’ll notice a dark liquid on top of the starter, called “hooch.” It smells a bit strong, but it’s perfectly normal. This just means your starter is hungry! If you see it, simply pour it off before your next feeding.

Day 3:
Time for your first discard! Remove half of the starter (around 60g) and discard it. Then, feed the remaining starter by adding 60g (½ cup) of all-purpose or bread flour and 60g (¼ cup) of water. Mix well, cover, and leave it in a warm spot for another 24 hours.

Day 4-7:
Repeat the same process each day: discard half of the starter and feed it with 60g of flour and 60g of water. Mix until smooth, cover, and let it rest in a warm spot for 24 hours. By Day 7, your starter should be bubbly and doubling in size within a few hours of feeding.

Day 8 and Beyond:
By now, your starter should be active and ready to use! It should be filled with bubbles, light, and airy with a texture similar to marshmallows. It should also have a pleasant, slightly tangy smell (and no more gym socks!).

If your starter isn’t ready yet, don’t worry! Keep feeding it daily until it becomes strong and active, which may take another week or more, depending on the temperature and other factors.

Once your starter is ready, you can transfer it to a clean jar and, in true sourdough tradition, give it a name! My starter’s name is Dillon, after my oldest boy.

Wondering if your starter is ready?
Try the float test: Take a teaspoon of your bubbly starter and drop it into a cup of water. If it floats, it’s ready to use!

Storage Options

• If you bake often: Keep your starter at room temperature and feed it once or twice a day to keep it active.
• If you bake occasionally: Store your starter in the fridge and feed it once a week. No need to bring it to room temperature before feeding—just add flour and water and pop it back into the fridge.

This should keep you well on your way to sourdough success! Happy baking!

The post Sourdough Sandwich Bread Recipe appeared first on Lyssa Lund.

So, I decided to bake something special for him—Jumbo Banana Chocolate Chip Muffins. They turned out soft, fluffy, and packed with just the right amount of chocolatey goodness. Let’s just say they didn’t last long! And because I love sharing little joys with you all, I’m passing along the recipe.

These bakery-style muffins are tall, fluffy, and packed with rich banana flavor and melty chocolate chips. Once you try them, you’ll never go back to regular-sized muffins!

_{^{Prep Time: 8 minutes}}

^{_{Cook Time: 30 minutes}}

_{^{Total Time: 38 minutes}}

_{^{Servings: 6 jumbo muffins}}

_{^{Cuisine: American}}

_{^{Calories: 704 kcal per serving}}

Ingredients

• 2 cups all-purpose flour
• 1 cup cake flour (or substitute with all-purpose or whole wheat flour)
  • to make your own cake flour see below
• 1 cup sugar
• 1/4 cup vegetable oil
• 1/4 cup (4 Tbsp) melted butter
• 1 cup buttermilk
  • to make your won buttermilk see below
• 2 eggs
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 4 tsp baking powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 1 cup chocolate chips or chunks (or substitute with nuts or dried fruit)

Instructions

1. Preheat oven to 425°F (218°C). Grease or line a jumbo muffin tin and set it aside. I use these wrappers.
2. In a large bowl, whisk together the sugar, vegetable oil, melted butter, eggs, and vanilla. Stir in the mashed bananas until just combined.
3. In a separate bowl, mix the all-purpose flour, cake flour, baking powder, and salt.
4. Gradually add the dry ingredients to the banana mixture, alternating with the buttermilk. Stir gently—it’s okay if the batter is a little lumpy!
5. Fold in the chocolate chips or chunks without overmixing.
6. Fill each muffin cup almost to the top, leaving just a small space to allow for rising.
7. Optional: I added a few chocolate chips to the tops of the muffins to make them a little extra special.
8. Bake at 425°F for 5 minutes, then reduce the heat to 375°F and continue baking for 25 more minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
9. Let muffins cool in the pan for 15 minutes before transferring them to a wire rack to cool completely—or enjoy them warm!

Tips & Substitutions

• Swap cake flour for all-purpose or whole wheat flour if needed.
• Try adding nuts, coconut, or dried fruit for variety.
• For a bakery-style finish, sprinkle the tops with a little sugar before baking.
• To make your own cake flour: For every 1 cup of flour remove 2 Tbsp of flour. Now add 2 Tbsp of Cornstarch for every 1 cup of flour. (replacing the tablespoons of flour taken out). Sift 5-6 times and it’s ready-to-use cake flour.
• How to make Buttermilk
• Add 1 tablespoon lemon juice or vinegar to a measuring cup.
• Fill up the milk to the 1 cup mark.
• Let the mixture sit for 5 minutes. It is ready to use.

Nutrition (Per Muffin)

• Calories: 704 kcal
• Carbohydrates: 110g
• Protein: 11g
• Fat: 26g
• Saturated Fat: 17g
• Cholesterol: 85mg
• Sodium: 336mg
• Potassium: 625mg
• Fiber: 3g
• Sugar: 54g
• Vitamin A: 420 IU
• Vitamin C: 5mg
• Calcium: 185mg
• Iron: 3mg

The post Jumbo Banana Chocolate Chip Muffins appeared first on Lyssa Lund.

For years, I’ve been on a quest to master huge, puffy popovers (or Yorkshire puddings, for my UK friends!). I’ve always loved the kind you see in restaurants—those golden, towering beauties—but my attempts to replicate them at home were…let’s just say, less impressive.

I’d only try a couple of times a year, but recently, I finally cracked the code! I’ve discovered the ultimate recipe for popovers that rise to glorious heights and taste every bit as good as they look.

If you’re a fan of these light, airy delights, I thought I’d share the recipe so you can bring some popover magic to your table too.

The Ultimate Popover Recipe

Makes 4-6 popovers

Ingredients: (This recipe can be doubled to make 10-12 popovers)

• 3 large eggs
• 1 cup whole milk (I used 1/2 and 1/2 as that is what I had on hand)
• 1 cup all-purpose flour
• 1/2 tsp salt
• 3 Tablespoons Olive oil
• Cooking spray or additional olive oil for the pan

Instructions:

1. In a blender mix together the eggs, olive oil and milk until well combined.
2. Gradually add the flour and salt, blending until the batter is smooth (but don’t overmix).
3. Let rest overnight in the fridge or on the counter for two hours. ( I used the two hour option. I’m impatient.)
4. After rest, mix again shortly in blender.
5. Preheat your oven to 375°F (176°C) and place a popover pan or muffin tin in the oven to heat up. (I have gotten the best results with this pan)
6. Carefully remove the hot pan from the oven and add 1 tsp of olive oil in the bottom of each cup.
7. Fill each cup 90% full with batter.
8. Bake for 55 minutes at 375°F (176°C)  Don’t open the oven during baking, or you’ll lose the puff! Popovers will be dark and have grown very high.
9. Remove from the oven, serve immediately, and enjoy the magic of these towering treats!

Popovers are perfect alongside a cozy dinner or just slathered with honey butter and jam or cinnamon sugar for a simple indulgence. I can’t wait to hear if you try them—and, of course, how they turned out!

Speaking of rising to the occasion, my sleuth Maya Rodgers is uncovering some towering mysteries of her own in my latest book. Could there be a mystery read in your future?

Wishing you puffy popovers, warm mysteries, and all the joys of a cozy kitchen.

The post Popover Recipe appeared first on Lyssa Lund.

These muffins are a little bit of magic: packed with juicy blueberries and just enough sweetness to make you feel like you’re indulging, without the guilt. The whole wheat flour gives them a nutty, satisfying flavor, and the jumbo size? Well, that’s just because who wants a tiny muffin when you can have a big, beautiful one?

I made a batch this morning, and the smell alone was enough to make my day brighter. There’s something so satisfying about baking, don’t you think? Mixing the batter, folding in the blueberries, and watching them puff up to golden perfection in the oven—it’s a simple joy that never gets old.

Of course, the real joy is in sharing. I’m sending you my recipe below, so you can whip up a batch and bring a little coziness to your day. These muffins pair perfectly with a cup of coffee or tea and a good book. (Speaking of books, if you’re in the middle of solving one of my mysteries, these muffins are the perfect sidekick!)

Whole Wheat Blueberry Jumbo Muffins

The recipe is written for 12 muffins. I used a jumbo muffin pan and liners and used all the batter to make 6 large muffins instead.

If you do this increase cooking time to 30-35 minutes. Check with tooth pick to confirm baked through.

Ingredients

• 6 tablespoons (85g) butter
• 3/4 cup (149g) granulated sugar
• 2 large eggs
• 2 cups (227g) Wheat Flour
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1/2 cup (113g) milk
• 2 teaspoons Vanilla Extract
• 1/4 teaspoon Almond extract
• 1 1/2 to 2 cups (170g) blueberries, either fresh or frozen
• 1 tablespoon (14g) granulated sugar, mixed with 1/2 teaspoon cinnamon, optional

Instructions

• Preheat your oven to 375°F. Grease 12 muffin cups generously vegetable oil pan spray works well. I prefer muffin liners.
• In a large mixing bowl, beat together the butter and sugar until they’re light and fluffy. Add the eggs one at a time, beating well after each addition.
• In a separate bowl, whisk together the flour, baking powder and salt.
• Add the dry ingredients to the butter mixture, and beat well. Stir in the milk, and vanilla and almond extracts, mixing only until smooth.
• Quickly stir in the berries. Note that frozen berries will probably turn your muffins blue, while fresh will keep the cake part golden.
• Fill the muffin cups 3/4 to almost full, using all of the batter. Sprinkle with the cinnamon sugar. Totally worth it!
• Bake the muffins for 25 to 30 minutes, until they’re light golden brown, remove them from the oven, and place the pan on a rack to cool for 10 minutes.
• If you do not use liners, after 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. (These muffins are very tender, and if they don’t cool long enough, they’ll crumble when you try to remove them from the pan.) If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again.

These muffins are perfect for a leisurely breakfast, a mid-morning snack, or even dessert. If you make them, I’d love to hear how they turn out! Snap a picture and share it with me—I’m always thrilled to see what you’re baking.

Now, grab a muffin, pour your favorite warm drink, and dive into your next cozy mystery. Let’s solve some crimes while enjoying a little homemade comfort.

Happy baking and happy reading!

Warmly,
Lyssa

The post appeared first on Lyssa Lund.