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

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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.

So, I rolled up my sleeves and whipped up a batch of white chocolate cranberry scones. These little beauties are a personal favorite—the tangy pop of dried cranberries mingling with the creamy sweetness of white chocolate is a match made in baking heaven. The scones turned out golden, flaky, and irresistibly delicious (if I do say so myself!).

But the real joy of baking isn’t just in the eating; it’s in the sharing. After pulling the scones from the oven and letting them cool just enough to handle, I wrapped up a few and made a quick trip to drop them off at my parents’ house. Nothing brightens a chilly day like delivering a little homemade love—and seeing the smile on their faces was absolutely worth braving the brisk air.

Here’s what makes this recipe special: the scones are buttery without being too rich, with just the right amount of sweetness. The cranberries add a tart burst that perfectly balances the creamy white chocolate. They’re the ultimate cozy treat to pair with a steaming cup of coffee or tea.

If you’re looking for a little weekend baking inspiration, why not give these scones a try? They’re easy to make and guaranteed to bring warmth to any chilly day. Whether you keep them for yourself or share them with someone special, they’re sure to spread a little happiness.

I’d love to hear if you try the recipe! And if you have any favorite scone flavors, drop them in the comments. Who knows? Maybe I’ll give your suggestion a whirl next time the weather calls for baking.

The post White Chocolate Cranberry Scone Recipe appeared first on Lyssa Lund.

This recipe makes a large amount of lefse – about 100 rounds. If you like you can easily cut the recipe in half or even in quarters. Just a couple of things I would like to emphasize. 1) That you refrigerate the mashed potato mixture UNCOVERED overnight or at least 8 hours until it is really cold. 2) that you do NOT add flour until just before you’re ready to start rolling out the lefse. If it stands too long, either at room temperature or in the fridge, it will water down and you’ll have a mess on your hands. However, this makes delicious lefse.

Oh, I know – many people have their own favorite recipe, but this one works!

Beatrice Ojakangas teaches lefse lessons at First Lutheran Church in Duluth, Minnesota in November.

Ingredients:

10 pounds Russet potatoes (very important that they are Russets!)

1 pound butter (not margarine)

1 pint (2 cups) whipping cream

1 and 1/2 tablespoons salt

3 tablespoons sugar

Flour (added later)

Utensils you will need:

Lefse grill

Lefse sticks

Rolling pin and sock

Pastry cloth covered board

Potato ricer

Potato masher

Ice Cream Scoop that measures about 1/3 cup

Large piece of plastic, like a garbage bag split open

Terry Towels

Ziplock bags for storing the finished product

Peel, boil (just until done, don’t let the potatoes get mushy), drain, rice, and mash the potatoes.

Mash in the butter, whipping cream, salt and sugar until no lumps remain. Turn into a large bowl, smooth the top and cool, UNCOVERED, in the refrigerator overnight.

Next day, preheat the grill to 480 to 500*F. (You don’t grease it, it must be dry.)

Place a large plastic bag on the counter and lay a terry towel on top – you will stack the cooked lefse on one end and fold the towel and plastic over. The towel absorbs moisture, the plastic keeps it just moist enough. Rub the rolling surface with flour. Rub flour into the sock-covered rolling pin. Cut cold mashed potato mixture into quarters. Remove one quarter into a bowl and put the rest back into the fridge. Working with one quarter at a time, mix in 1-1/2 cups all-purpose flour. Using your hands, mix the flour into the potato until well blended. Once you add flour to the potatoes, you are committed to that batch of dough – if you let it stand too long it will get soft and sticky. (You can keep the remaining 3 quarters in the refrigerator, uncovered, for 24 to 48 hours.) With an ice cream scoop, scoop out balls about the size of a golf ball and form quickly into a ball. Dust the ball with flour and flatten it out. Place onto the floured, cloth-covered, pastry board and with a floured sock-covered rolling pin, roll the dough out evenly into a large circle. Don’t hesitate to use plenty of flour at first. Wet spots can become a problem. (If you do get a wet spot, rub flour onto it and with the straight edge of a plastic dough cutter, scrape carefully to remove as much of the wet spot as possible.) Using a lefse stick, transfer the round onto the heated grill. The lefse will begin to bubble. Peek at the grilled side – you’re looking for nice, light brown spots. Slide the stick under it and carefully flip it over. If edges of the lefse begin to get dry, brown and curl, you are grilling them too long. If it is not browning well, but remains light, your grill temperature is to low. Stack the cooked rounds one on top of the other and cover with the towel and plastic. You’ll need a towel and plastic for each quarter of the dough. Cool 4 to 5 hours, then carefully, fold each lefse into quarters and place into ziplock bags (I usually put a dozen in a bag). Refrigerate up to 2 days or freeze. Makes about 100 lefse.

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Quiche Lorraine

This one is excellent – Lyssa

TOTAL TIME: Prep: 1 hour Bake: 1-1/4 hours + cooling

YIELD: 8 servings.

Nestled in a buttery, rustic crust, this quiche is filled with sweet onions, bacon bits and cheese. It’s truly the best quiche Lorraine recipe.

Ingredients

• Dough for single-crust deep-dish pie
• 1 package (12 ounces) thick-sliced bacon strips, coarsely chopped
• 3 large sweet onions, chopped
• 1 tablespoon minced fresh thyme (1/2 T dried)
• 1/2 teaspoon coarsely ground pepper
• 1/8 teaspoon ground nutmeg
• 1-1/2 cups shredded Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 8 large eggs, room temperature
• 2 cups whole milk
• 1 cup heavy whipping cream

Directions

• 1. On a lightly floured surface, roll dough to a 14-inch circle. Transfer to a 9-in. springform pan; press firmly against bottom and sides. Refrigerate while preparing filling.
• 2. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. Add onions to drippings; cook and stir over medium heat until caramelized, 20-25 minutes.
• 3. Stir in thyme, pepper and nutmeg; remove from the heat. Cool slightly. Stir in cheeses and reserved bacon; spoon into crust. Preheat oven to 350°. In a large bowl, whisk eggs, milk, and cream until blended; pour over top. Place springform pan on a rimmed baking sheet.
• 4. Bake on a lower oven rack until a knife inserted near the center comes out clean, 75-85 minutes. Cool on a wire rack 15 minutes. Loosen side from pan with a knife. Remove rim from pan.

Quiche Lorraine Tips

How can I enhance the flavor of my quiche Lorraine?

Splurge on good-quality cheese to get the best flavor. You’ll be amazed at how much better it will taste. Also, avoid using low-fat dairy products as these tend to have more water in them, which means they won’t produce the same creamy texture full-fat products give you. Have leftover Parmesan cheese to spare?

How can I save time while making this recipe?

To save time, make the crust early and place it in the springform pan to chill the night before serving. The more time you allow it to chill, the better. It will hold its shape more easily, adding more flaky, buttery goodness to every bite.

How do you freeze quiche?

Quiche is one of the best freezer breakfasts! If you have leftover quiche and want to save it for another day or you want to make it ahead of time and freeze it whole, simply let the baked quiche cool to room temperature. Then wrap in a double layer of aluminum foil and freeze for up to 1 month. To use, thaw overnight in the refrigerator; reheat in a 350° oven until internal temperature reaches 160°.

How do you make a deep-dish pie crust?

To make a deep-dish pie crust, combine 1 to 1 & 1/2 cups of all-purpose flour and 1/4 teaspoon of salt; cut in 2/3 cup of cold butter until crumbly. Gradually add 3 to 6 tablespoons of ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate for an hour or freeze for up to 6 months. (Psst! I recommend using a springform pan. It allows for more filling per slice than with a deep-dish pie plate.) If you like the more decorative crust you can use this deep dish tart pan like I did in this picture. Either way it is delicious!!

Nutrition Facts

1 piece: 671 calories, 49g fat (27g saturated fat), 308mg cholesterol, 841mg sodium, 33g carbohydrate (10g sugars, 2g fiber), 25g protein.

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