I didn’t have quite enough peaches to feed my big crew, so I improvised with a couple of green apples—and let me tell you, it worked beautifully. The apples added a perfect tart balance to the juicy sweetness of the peaches. Add a buttery cinnamon oat topping (and a scoop of vanilla ice cream if you’re feeling indulgent), and it was gone before I even had seconds.

It’s the kind of dessert that wouldn’t be out of place in one of my Lake Minnetonka Cozy Mysteries—a little nostalgic, a little comforting, and maybe just tempting enough to get someone talking…

Scroll down for the recipe and give it a try. It might just become a new summer favorite in your house too!

Perfect Peach & Apple Crisp
Father’s Day Edition

This warm, buttery crisp combines juicy peaches and tart green apples with a cinnamon oat streusel and crunchy pecans. Serve warm with vanilla ice cream for maximum cozy points.

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour
Serves: 8–12

Ingredients

Filling:

• 5 cups sliced peaches (fresh—peeled or unpeeled)
• 2 green apples, thinly sliced
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ¼ tsp salt
• 2 Tbsp lemon juice
• 1 tsp pure vanilla extract

Topping:

• 1 cup packed brown sugar
• 1 cup all-purpose flour
• 1½ tsp ground cinnamon
• ½ tsp salt
• ¾ cup cold unsalted butter, cubed
• 1 cup rolled oats
• Optional: 1 cup chopped or halved pecans

Instructions

1. Preheat oven to 350°F and lightly grease a 9×13 baking dish.
2. In a large bowl, gently mix the filling ingredients. Spread evenly in the baking dish.
3. In another bowl, whisk together brown sugar, flour, cinnamon, and salt. Cut in butter with a pastry cutter or two forks until crumbly. Stir in oats and pecans.
4. Sprinkle the topping evenly over the fruit mixture.
5. Bake for 45–50 minutes, until the topping is golden and the filling is bubbling.
6. Let cool slightly before serving warm (with ice cream, if you know what’s good).

Notes

• You can prep the topping up to two days in advance and store in the fridge.
• Baked crisp freezes beautifully—just thaw overnight and warm in a 350°F oven for 20 minutes.
• Fresh peaches are best, but frozen (thawed and blotted dry) will work. Canned peaches tend to be too soft.

Looking for a little mystery with your dessert?
Secrets Buried, the first book in my Lake Minnetonka Cozy Mysteries series, is inspired by the towns around this very lake. You can grab it free right here:
Secrets Buried

Happy reading—and happy baking!
Lyssa

The post A Peach & Apple Crisp Worth Committing a Crime For 🔍 appeared first on Lyssa Lund.

A sweet-tart, jewel-toned jam that’s perfect for spreading, gifting, or savoring by the spoonful.

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

Makes: ~6½ pints

Ingredients:

• 10 cups chopped rhubarb
• 6¼ cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
• 5¼ cups sugar (can reduce slightly if preferred)
• ½ cup lemon juice
• Zest of 2 lemons

Instructions:

1. Prep the Fruit Mixture

The night before (or at least 30 minutes before cooking), combine rhubarb, berries, sugar, lemon juice, and lemon zest in a large pot. Stir well and let it macerate to draw out the juices.

2. Sterilize Your Jars

Sterilize your jars and lids. Place a small plate in the freezer for testing the jam’s doneness later.

3. Cook the Jam

Place the pot over medium-high heat and bring the fruit mixture to a hard boil, stirring occasionally. Boil for 15–25 minutes, or until the mixture reaches its setting point. Watch for the foam to subside and the bubbles to get large—like “fish eyeballs.”

4. Test for Doneness

Take your cold plate from the freezer. Drop a teaspoon of jam onto it and return it to the freezer for 2–3 minutes. Push it with your finger—if it wrinkles, it’s done! If not, boil for 5 more minutes and repeat the test.

Tip: Stir more frequently as it thickens to avoid scorching.

5. Jar and Process

Ladle the hot jam into hot sterilized jars, leaving ¼ inch of headspace. Remove air bubbles, wipe the rims clean, and secure the lids finger-tight.

6. Water Bath Canning

Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).

7. Cool and Store

Carefully remove jars and place on a towel-lined counter. Listen for the satisfying “pop” as they seal. Let cool undisturbed. Store sealed jars in a cool, dark place. If any don’t seal, refrigerate and enjoy right away!

Perfect on toast, scones, or stirred into yogurt. Just sweet

The post Very Berry Rhubarb Jam Recipe appeared first on Lyssa Lund.

We usually have a flock of about 13 mature turkeys who strut and flap about like they own the place—but this little family was something special. Mama kept a sharp eye on her crew while the babies darted and scrambled like Keystone Cops, every rustle in the grass sending them skittering in different directions. It was more comedy than crime scene, and I couldn’t stop smiling.

There’s something comforting about nature carrying on, especially with a touch of drama and humor. (Sound familiar?) It reminded me of the balance we love in cozy mysteries—a bit of chaos, a bit of suspense, and a whole lot of heart.

Back inside, I found myself imagining a mystery plot involving a secret message hidden in a trail of turkey tracks. Would the amateur sleuth follow the breadcrumbs—or breadcrumbs of cracked corn? Who knew the local wildlife could be such good inspiration?

Until next time, stay curious, keep cozy, and maybe peek outside—you never know what kind of mystery might waddle by.

Love a good mystery with a bit more danger and sophistication? Don’t miss
Brushed By Danger—where journalist Maya Rodgers finds herself tangled in a web of secrets, stolen art, and high-society intrigue as she hunts down a missing Rembrandt in London’s elite art world.
Can she uncover the truth before it disappears forever?

The post Feathers, Footsteps, and Fowl Play appeared first on Lyssa Lund.

My youngest daughter is getting married this week, and the house is about to burst with joy, laughter, and more tulle than you can imagine. Two of four of our daughters, my son-in-law and my sweet granddaughters are traveling in from out of town, along with guests from across the country. Everything is ready—the plans are in place, the dress is steamed, and I’m taking deep breaths between bursts of happy tears.

The photo I’m sharing with you today is from my garden, where the bleeding hearts are in full bloom. They’ve always seemed like the most poetic little flowers to me—delicate, hopeful, and quietly beautiful. And this week, they feel like the perfect symbol: hearts opening wide, love blooming in every direction.

It’s a big moment for our family, and one I’ve looked forward to for a long time. My daughter is radiant, and I’m so excited for her next chapter. And, if I’m honest… I’m also wondering what I’ll do with myself once the wedding is over! After months of planning, it’s hard to imagine a quieter house again.

But that’s the magic of cozy mysteries, isn’t it? Whether it’s in a fictional village or a flower-filled yard, life is always full of little beginnings, tender endings, and just the right amount of mystery.

Thanks for letting me share a piece of my heart with you this week.

The post The Case Of The Missing Wedding Planner! (Me!) 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.

The recipe suggests waiting an hour before slicing, but my husband and I never make it that far. We end up standing at the counter, fresh bread in hand, butter melting and running down our arms as we savor every warm, delicious bite. It’s the kind of simple joy that makes a home feel even cozier.

If you’d like to try this recipe yourself, it’s a bit more advanced than the sandwich bread I shared before, but absolutely worth it.

This sourdough bread recipe is perfect for those looking to bake beautiful, rustic loaves with a crisp crust and soft interior. Follow this step-by-step guide to make the process simple and enjoyable!

Ingredients

• 400g active sourdough starter
• 600g bread flour
• 200g whole wheat flour
• 650g water (room temperature)
• 18g salt

Step-by-Step Instructions & Timeline

1. Prepare Your Starter (5:00 PM)

To make sure your starter is strong and active:

• Mix 200g of sourdough starter, 160g water, and 160g flour in a bowl.
• Stir until fully combined.
• Let sit for 2 hours until bubbly and active.

2. Mix the Dough (7:00 PM)

• In a large bowl, combine 600g bread flour and 200g whole wheat flour.
• Add the 400g of active sourdough starter and mix until the starter is evenly distributed.
• Pour in 650g water and mix for about 1 minute, ensuring there are no dry flour pockets.

3. Autolyse (7:05 PM – 8:05 PM)

• Cover the bowl and let the dough rest for 1 hour at room temperature.
  (This helps develop gluten and improves dough texture.)

4. Add Salt & Fold (8:05 PM)

• Sprinkle 18g salt evenly over the dough.
• Wet your hands to prevent sticking.
• Gently fold the dough over itself 7 times or mix for 1 minute until the salt is fully incorporated.

5. Bulk Fermentation & Stretch & Folds (8:35 PM – 9:35 PM)

• Let the dough rest 30 minutes, then do a set of folds:
  • Grab one edge, stretch it up, and fold it over the dough.
  • Rotate the bowl and repeat on all four sides.
• Let rest another 30 minutes, then repeat the folds.
• Cover the bowl and place it in the fridge for 8 hours for cold fermentation. (This helps develop flavor!)

6. Shape the Dough (Next Morning – 7:30 AM)

• Remove the dough from the fridge and let it rest at room temperature for 1 hour.
• Turn the dough out onto a lightly floured surface and cut it into two equal pieces.
• Pre-shape each piece:
  • Gently fold the dough twice, then rotate 90 degrees and fold again.
  • Shape into a rough ball and let rest for 30 minutes.
• Final shaping:
  • Fold the dough twice more, then shape into a tight ball.
  • Place each dough ball into a banneton (proofing basket) and cover with a plastic bag.

7. Final Rise (8:30 AM – 10:30 AM)

• Let the dough rise at room temperature for 2-3 hours, until puffy but not over-proofed.

8. Preheat & Bake (10:30 AM – 11:30 AM)

• Preheat oven to 500°F with a covered Dutch oven inside.
• Once preheated, turn a dough ball out onto parchment paper and gently score the top with a sharp blade.
• Carefully place the dough into the hot Dutch oven, cover with the lid, and bake:
  • 500°F for 30 minutes (covered).
  • Remove the lid, reduce heat to 450°F, and bake for another 10-20 minutes until golden brown.

9. Cool & Enjoy!

• Remove bread from the oven and let cool for at least 1 hour before slicing (even if it’s tempting!).

Baking Tips for Beginners

Don’t rush the process! Sourdough takes time, but the results are worth it.
Use a kitchen scale for accurate measurements—this makes a huge difference!
Be patient with shaping—practice makes perfect.
Resting time matters! Letting the dough rest properly improves texture and flavor.

Enjoy baking your delicious homemade sourdough! If you make this, I’d love to hear how it turns out.

The post Step-by-Step Sourdough Boule Recipe 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.

We’re giving away two books:
 Cut and Run by Annabelle Lewis
 The Blizzard Crossing by me!

Enter now for your chance to win these two thrilling reads. Unfortunately, due to shipping costs, this giveaway is open to U.S. readers only.

 Click here to enter the giveaway! Enter By Jan 31st. 

Don’t miss out—this is the perfect way to cozy up with some great books this winter. Good luck!

The post Paperback Giveaway Alert! 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.