The Hygge House

Winter Recipe: Orange Poppyseed & Cranberry Muffins

December 8, 2025
Winter time can be dark and gloomy. The clouds are always hiding the sun, the wind teams up with the cold to cut right through you, and you begin longing for the warmth that once was. But I truly believe that there are ways to bring some light and color into this dreary season. It can be crafts, food, or playing a game with loved ones. Today, it’s beautiful orange cranberry muffins. They are bright, colorful, sweet, tangy, and perfected with a crunchy sugared top. Whether you’re fighting the winter blues or just want to use up some leftover cranberry sauce from a holiday dinner, these muffins will remind you of sunshine and warmth, and I sincerely hope you enjoy them.

This sounds complicated…

It does. I know how reading a recipe title with several components to it immediately says, “you’re going to have to really work for this”. But, friend, don’t be discouraged! This recipe is really not as difficult as it sounds- it just might take you longer than something simpler, like banana bread. But if you have the time and the patience, I think you will surprise yourself and end up with some amazing muffins. There are multiple steps to this recipe, and if that’s not your thing, I totally understand; maybe this one is not for you. However, one thing you should know is that this is a completely different “multi-step” than, say, sourdough. Sourdough intimidates even me because it is SO involved and there is such a science behind it. You spend hours coming back to your dough to stretch and fold, bulk ferment, etc….That is complicated and something I will attempt at a later time. This recipe is just several components. Make the batter, blend the filling, zest an orange, swirl it all together, add sugar on top- but then you’re done. Only you know your comfort level with different types of recipes, but I promise that if you do attempt this one, it will turn out wonderfully if you just take your time.

Screenshot

Now I want muffins. What do I need?

I’m glad you asked! You may not have a few of these items on hand, like the orange extract and the poppy seeds- but if you really want to make these and decide to invest in them, I will have some more recipes coming out later on that use these ingredients as well. Think: Melty cheese and leftover Christmas ham sliders with a mustard and poppy seed sauce, glazed orange pound cake around Easter, lemon poppyseed bread… if you follow along with me, they will be used! But for now, muffins. Let’s gather our ingredients, friend!

For the muffin:
- White sugar– I like Morena Pure Cane Sugar, but you can use whatever white sugar you have.
- Melted butter (salted)– If you choose to use unsalted butter, I would add about 1/2 tsp of salt to the recipe. Remember, friend, salt brings out the flavor- so don’t skip it!
- Neutral oil– We want butter for flavor, but we want oil for softness and moisture.
- Large eggs
- Buttermilk– If you don’t have this already, don’t worry. You can make this by measuring out your regular milk, then adding 1 tbsp of either apple cider vinegar or lemon juice. Let this sit about 10 minutes and you will have buttermilk!
- Sour cream – You can also use full-fat Greek yogurt. This makes the muffins extra moist.
- Orange extract– For most of that delicious orange flavor.
- Orange zest– For extra, fresh orange flavor.
- Poppy seeds– You can omit this, but I think it adds another layer that is very welcome.
- All-purpose flour– Make sure you sift this so it’s not clumpy.
- Baking powder
- Turbinado sugar– Optional, but highly recommended for topping.
For the filling:
- Thick cranberry sauce– This is a great recipe to make after a holiday dinner. You can find my cranberry sauce recipe here. (This is what I use for these muffins)
- Softened cream cheese– You want this softened a bit to make blending easier.
- Powdered sugar
- Vanilla– This just pulls all of the flavors together and adds a layer of warmth.
Okay, but how do I make them?

Friend, I want you to take this one slow and just go step by step. There is no reason to rush- that will only make this feel more complicated than it is. I will walk you through this one step at a time, and you will see how easy this recipe can be.

Muffin base:
1. Add your eggs, butter, oil, sugar, and orange extract to a large mixing bowl and mix together until creamy.
2. Now, add your buttermilk and sour cream (or yogurt) and mix well.
3. Next, add all of your dry ingredients. This is just flour and baking powder- add salt now if you used unsalted butter. Mix this with your wet ingredients well.
4. Zest your (very well-washed) orange, and add that to your batter, along with the poppy seeds. Fold these in- do not overmix your batter, or your muffins may come out dense. And now you have your batter!
Filling:
1. This is really simple. Add your cranberry sauce, cream cheese, powdered sugar, and vanilla to a bowl and blend with an immersion blender until smooth. That’s it! If you do not have an immersion blender, pop all of this into a regular blender and just mix it that way. This is also a good time to preheat your oven to 400 degrees Fahrenheit.
Assemble:
1. Line your muffin tin with non-stick muffin liners, or lightly butter your tin.
2. Add a scoop of your muffin mixture (about 1/3 of the way up in the muffin tin), then add a smaller scoop of the cranberry filling, then top with another scoop of batter. You don’t want this overflowing, but it’s okay if it’s filled to the top.
3. Take a chopstick, skewer, toothpick, or anything long and thin, and swirl the batter and filling together. Be on the lighter side with this so that you don’t fully mix them and make a whole new thing altogether!
4. Once your muffins look pretty and swirled, top with turbinado sugar. Again, this is optional, but I highly recommend it for a sweet crunch to contrast the softness of the muffin.
Bake:
1. When your muffins are ready, and your oven is fully preheated, you’re going to bake them at 400 degrees Fahrenheit for about 5 minutes. This will essentially “shock” the batter and cause it to rise quickly, giving it that nice puff. Keep an eye out and a timer on, though- you don’t want to bake at this high temperature for too long! You will end up with burnt and/or very dry muffins. Or you will have beautiful muffins on the outside, but a raw center.
2. After 5 minutes, lower your oven temperature to 350 degrees Fahrenheit and continue baking for another 10-12 minutes, or until a toothpick comes out clean. *You want to pull these out before they get fully golden brown on top, as long as your center is fully cooked. While it may look pretty, the more brown these are, the drier they become.
3. Now that your toothpick is coming out clean, take these out of the oven to cool in the muffin tin for about 15 minutes. After that, transfer to a cooling rack and let them fully cool. These are best around room temperature! As citrus cools down, the flavor becomes brighter and more balanced. And now you’re done! I hope you enjoyed taking a moment to bake them, and I hope you think they are as delicious as I do.
A note on storage:

Because these muffins have cream cheese in them, it’s easy to get confused about storing them. If your cranberry swirl is thick and has a creamy texture, I would put them in the fridge. If the swirl is thin and obviously baked through, you can leave them out.

If you would like to see a YouTube video on these muffins, you can check that out here.
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Orange Poppyseed & Cranberry Muffins

Keyword breakfast, cranberry, dessert, muffin, orange, poppy seeds, swirl

Prep Time 15 minutes
Cook Time 18 minutes

Servings 12

Ingredients
Muffin Base
3/4 c White sugar
4 tbsp Melted butter -salted. Or unsalted + 1/2 tsp salt
1/4 c Neutral oil -I like avocado oil
2 lg Eggs
1/2 c Buttermilk – Or 1/2c regular milk+ 1tbsp ACV or lemon juice
1/3 c Sour cream -Greek yogurt works well here, too
1 tsp Orange extract
Zest of one large orange
1 tbsp Poppy seeds -You can omit this, but I think they balance everything really well.
1.5c+2tbsp All-purpose flour
2 tsp Baking powder
Turbinado sugar for topping -You can omit this as well, but I highly recommend adding it for a sweet, crunchy topping.
For the Cranberry Sauce
2/3 c Thick cranberry sauce -See notes for link to my homemade cranberry sauce recipe
4 oz Softened cream cheese `
1/2 c Powdered sugar
1 tsp Vanilla extract

Instructions
Muffin Base
Add your melted butter, oil, eggs, and sugar into a large mixing bowl and cream together.
Now, add your buttermilk, sour cream (or yogurt), and orange extract and mix until well combined.
Sift your flour and baking powder (and salt if you used unsalted butter) into the wet mixture and mix, being careful not to overmix.
Zest your (very clean) orange and add to the batter with the poppy seeds- fold these in and do not overmix. Overmixing can create dense muffins! You should notice your batter has a frothiness to it (you can see and hear air bubbles). You want to keep that air for fluffiness!
For the Cranberry Swirl
Add your cranberry sauce, cream cheese, vanilla, and powdered sugar to a bowl and blend with an immersion blender until smooth and creamy. If you don't have an immersion blender, you can do this in a regular blender or food processor.
Now would also be a good time to preheat your oven to 400℉.
Assemble and Bake
Lightly butter or line your muffin tin with non-stick muffin liners.
Add about 1.5 tbsp of your muffin batter into each muffin spot, then add 2-3 tsp of the cranberry swirl component, then add another tablespoon or so of batter on top. It's okay if they are filled to the top, you just don't want batter overflowing.
Take a chopstick, toothpick, skewer, or anything similar and swirl the base and the cranberry together. Do not overmix or they won't bake up right.
Top with turbinado sugar. Again, you can omit this, but I highly recommend adding it.
Bake at 400℉ for 5 minutes. This high temperature essentially shocks the batter into rising- but don't use this temperature the whole time! You will get dry and/or burnt muffins.
After 5 minutes, lower the temperature to 350℉ and bake for another 10-12 minutes, or until a toothpick comes out clean. Don't wait until the tops are browned to take them out- they will start getting dry by then!
Leave them in the muffin tin for about 15 minutes, then move them to a cooling rack. You want these to cool completely for the best flavor!

Notes
Cranberry Sauce Recipe
This recipe is the property of The Hygge House. You may share this directly from this page or Pinterest, but you may not share as your own.
An Easy, Classic Homemade Cranberry Sauce

November 29, 2025
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Around the holidays, we immerse ourselves in the warm and comforting foods we only tend to have this time of year. Turkey, stuffing, yams, green bean casserole… cranberry sauce. I love cranberry sauce, and welcome it onto my plate- almost as a necessity. Its bright, tartness contrasts all of the other warm and rich foods on the plate, and makes for a delicious palette cleanser. It’s also nostalgic. When we were kids, we would all watch as grandma slipped a butter knife around the inside of a can, and out would plop this beautifully colored, jello-like substance. She would slice it evenly, and we would line up eagerly to make sure we got some- just in case there wasn’t a second can on the way. This is how I remember cranberry sauce, and forming a love for it- and while canned cranberry sauce is still welcome at Thanksgiving or Christmas dinner, I have grown to adore the tart freshness of homemade.

But why go through all that effort…?

If you don’t want to spend any extra time cooking during the holidays, I get it. You’re already elbows deep in turkey or ham, and about a million side dishes (that require more than opening a can). Cranberry sauce is one of the only things at these dinners that only needs a can opener and about 20 seconds of your time. However, if you have an extra 10-20 minutes to spare… I highly recommend making cranberry sauce from scratch. It’s really simple, will make your house smell amazing, and you can make it ahead of the big day (which I actually recommend, because you need this dish to be cold, and making it ahead ensures it has time to fully chill). So, if you are looking to level up your side dishes this year, but in a way that feels manageable, let’s get to making some cranberry sauce!

So, what do I need?

This recipe is really simple and only uses a few things. If you want to add extras- go right ahead! I’ve had homemade cranberry sauce with added apples, celery, whole cloves, etc., but my favorite is just simple, sweet cranberries with a hint of orange citrus.

Ingredients:
- Fresh cranberries- these are very easy to find and very affordable once November rolls around.
- Navel Orange- You will need the juice and peel. This is my recommendation- however, if you have those little mandarin oranges lying around and don’t want to buy navel oranges as well, just use what you have! I have small children, so mandarins have been a staple in my house for years. I have absolutely used a few of these in the past, and it came out just fine. For this, an orange is an orange, and you will be fine. If you have bottled orange juice, you can use that instead of juicing the orange if you’d like! I did that the last time I made this and just ate the orange with my kiddos.
- White sugar- I use Morena pure cane sugar, but regular granulated white sugar is perfectly okay.
- Cinnamon
- Cloves- You can omit this, but I feel like it adds an extra layer of warmth to something really bright and tart.
- Ground Ginger- Again, you can omit this, but I feel like it adds an extra, extra layer of warmth.
How easy is this, really?

Really easy. It won’t take very long to prep, and then it will create itself on the stove while you do other things.

Instructions:
1. Sort and wash– You’re going to start by dumping all of your cranberries into a colander and sorting through them. Go ahead and pull out any that are soft, brown, or burst open. This part will take the longest (aside from them actively cooking), but after that, it should be smooth sailing. Once you’re done sorting, you’re going to wash them thoroughly. There is no need to dry them; just shake the colander enough to get the excess water out.
2. Prep the orange– Wash your orange really well. The peel will be simmering in the sauce and will release its oils- and everything else that’s on it- so scrub it nice and clean, friend! Next, you will slice large strips of peel off and juice your orange if you’re not using bottled juice. I find that using a serrated steak knife tends to work best for this. Alternatively, you could zest the orange; this would just add more of an orange flavor and would not be removable. Tip: Roll your orange on the counter a few times to get the juices going, and slice the peels off before juicing.
3. Season– Now that all of your cranberries are picked through and you’re left with clean, beautiful cranberries, and your orange juice and peel is set and ready to go, you’re going to add them to a pot along with the sugar, cinnamon, cloves, and ginger. Stir together, and you’ll be left with the most beautifully coated berries.
4. Simmer– Cook your cranberries on the stove at medium heat until they’re bubbling, then reduce the heat to low and simmer (stirring occasionally to avoid burning) until your berries have softened, started to burst, and have begun forming a gel. When you stop cooking them is up to you and how many whole berries you like/ how thick you want it. Keep in mind, friend, that this will thicken up a good bit as it cools- like jam does. If you don’t want whole berries, you can use a potato smasher and pop them all. I personally like having whole berries mixed in, so I skip this part.
5. Cool– You made cranberry sauce! Now all you have to do is let it fully chill in the refrigerator before serving! This helps the consistency by letting it fully thicken, and allows the flavors to really show.
And just like that, we’re done.

See, friend, I told you it was easy! After just a bit of prep work and time on the stove, you have a wonderfully homemade holiday side dish that will impress everyone at your gathering. Again, I love a good canned cranberry sauce, and won’t bat an eye if that is what’s served… however, once you start making homemade and grow to appreciate the sweet, tartness of it as a palate cleanser, you will always want to have it at these dinners.
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Easy Homemade Cranberry Sauce

Sweet, tart, and delicious homemade cranberry sauce- made simple!

Keyword cinnamon, cranberry, easy, homemade, sauce, simple

Prep Time 10 minutes
Cook Time 20 minutes

Ingredients
2 bags fresh cranberries -24 oz total
1 1/4 c white sugar -Adjust this to your own taste if you want!
1 tsp cinnamon
1/8 tsp ground cloves
1 pinch ground ginger
1/3 c orange juice -Fresh or bottled
3-5 large slices of orange peel

Instructions
Start by washing and sorting through your cranberries, taking out any that are soft, very wrinkled, or brown.
Wash your orange well, then slice large pieces of peel, and juice it if you are not using bottled orange juice.
Add your cranberries, orange juice, orange peel, sugar, cinnamon, ginger, and cloves to a pot and stir well.
Bring this to a simmer on the stovetop at medium heat, then reduce the heat to low and simmer until most of the cranberries have popped and a sauce has formed. Make sure to stir occasionally so the sauce doesn't burn to the bottom of the pan. You can mash the remaining cranberries if you don't want to leave them whole, but I skip this part. Keep in mind, the sauce will continue to thicken as it cools.
Once you have your sauce how you want it, place it in the refrigerator (covered) until it fully cools. I highly suggest making this the day before you plan to eat it, for this reason. And viola! You're done!
This recipe is the property of The Hygge House. You may share this with friends directly from this page or from Pinterest, but may not take and repost as your own.
Cozy Christmas Craft: DIY Crochet Hat Ornament

November 25, 2025
Hi, friend, and welcome back! Things are starting to feel a little festive around here. We have our Christmas tree up, the air is getting crisp outside, and the fireplace is a constant cozy presence. Thanksgiving is around the corner, Christmas is the corner just after that, and I am fully embracing the holiday spirit a bit early this year. I absolutely love to crochet, so I thought a simple, cozy crochet project would be a good way to kick off the Christmas season. In this post you will learn: how to crochet a little hat (beanie) ornament from start to finish, how to make a pom-pom and attach it, and how to hang it on the tree. Grab a warm drink, put on your favorite cozy music or show, and let’s begin!

*This was made with a very thin yarn*

But, what will I need?

This project is relatively simple. If you are experienced with crochet, you will likely get this done within 30 minutes-1 hour. If this is the first project you’ve decided to try, it will take you a bit longer- but that’s okay. This is not a race, and crochet is not a hobby that is meant to be done in a rush. So, welcome! Take your time and understand that you may have to undo your work and start over a few times. Even experienced crocheters have hiccups and have to undo all their hard work just to get one stitch right. I do not say this to intimidate or discourage you- rather the opposite. I say this to encourage you to keep going, even if you have to undo your stitches and move backwards 15 times. Hold your head high and tell yourself that you can do this with some practice- because you 100% can. Now, without further ado, let’s get into materials.

You will need:
- Yarn– Which yarn you use is entirely up to you! If you are a beginner, I recommend starting with a basic acrylic yarn- the kind you see in every store, in just about every color. Not only is it the cheapest option, it is the easiest (in my opinion) to work with. As you start getting into the chunkier or more natural yarns, you will find that the threads separate quite often and your crochet hook will grab only one thread vs all of them, which can be frustrating and confusing to a beginner. I also do not recommend using a very thin yarn (low weight), like a lot of the ones created for baby products- if you are a beginner. This can look amazing, but it can be hard to work with if you are new to this hobby. The very first set of photos in this post is a finished ornament made with this type of yarn, but use it only as inspiration if you are new to this, friend! Try this with a medium-weight yarn first, then if you feel confident and want to try a smaller weight, you can. Tiny yarn also takes a lot more time to complete a project with because it makes such tiny stitches that, in order to make the same-sized project, you will need a lot more of them. These are only my suggestions, but I have faith that whatever you choose will be the right choice for you.
- Crochet hook– Most are metal, and that is best (for me personally) because the yarn slides around on it easily. Once you choose your yarn, look on the wrapping and it will tell you the weight of the yarn and the corresponding crochet hook/ knitting needle sizes. No overthinking, no headache. If you choose a yarn that does not have a label and you aren’t sure what size hook you need, you can place the yarn into the hook of different sizes and see which one feels best. You don’t want one that is too big or it will make your stitches really loose, but make sure it’s not too small either, or your yarn will fall out of the hook a lot, and that’s frustrating. We want this project to be relaxing and bring you joy, not stress you out!
- Scissors– any will work, but I personally like the Fiskars brand orange ones.
- Yarn needle– A needle is relatively cheap and makes this project a lot easier.
- *Optional second yarn– This would be for the pom-pom. You can use the same yarn as the hat for this, or you can choose a different option for some contrast!
- *Optional ribbon– This would be for making the loop to hang it on the tree. If you have a ribbon you like and want to tie that on- go right ahead! Otherwise, just use the yarn you used to make the hat. Not only will this be simple because you already have the yarn out, it will also blend into the hat and not draw eyes away from your creation.
Are you ready to begin?

Yay! You’ve chosen your yarn, you have all of your tools, and now you’re ready to cuddle up and do a cozy craft. My hope for you is that you achieve the hygge mindset during this. I hope that you feel that sense of comfort and contentment, creating something simple yet rewarding, taking your time, and letting yourself unwind. Maybe you’ll inherit a new love for crocheting and go on to create more amazing things. That’s certainly what happened to me! I was freshly postpartum with my oldest child and would snuggle that precious baby on the couch under cozy blankets while watching my favorite shows for hours. I decided to go to the craft store one day and got about 30 spools of yarn (they were buy two get three free, so it got excessive quickly), and began making my baby little beanies to wear. From there, I have learned to make many other things, and have gained the confidence to follow a pattern or video tutorial for things I have not yet tried. I wish this for you, too, should you enjoy this project. Now, without any more chatting, let’s get into the step-by-step process.

So… how do I make it?

I will try to make this as simple as possible for you to follow. Please keep in mind that I am not a professional pattern maker, so I will write this out in a way that everyone, beginner and expert alike, can understand. I will also attach a video for you visual learners. That’s definitely how I learn best!

If you would like to watch a peaceful video of me making one, feel free to check out my YouTube.

The hat:
1. Make a chain– You will start by making a slip knot (shown in the video at the bottom of the instructions). *Make sure you leave about 8-10″ as a tail- you will need this to sew the top of the hat closed later. Next, you will chain (also shown below) however many it takes for your hat to be as tall as you want it. Chunkier yarn requires fewer chains, thinner yarn requires more. If you want a hat that is 3″ tall, chain until it measures 3″, then add another 1″ or so for the cuff of the hat. Keep in mind, it will shorten just a bit once you sew the top of the hat closed- so maybe add one or two more chains to allow for that.
2. You got started! Now we build with half double crochet stitches- Don’t let the complicated-sounding name of that stitch scare you off- you can do this. Once you’ve made your chain the length you would like it, chain one more, then you will start to crochet back down the chain using half double crochet stitches (this will be detailed in the video below- don’t worry!). Once you reach the end of the row, chain one (add one more chain stitch, just like in the beginning) and begin working your way down again with half double crochet stitches. You will insert your hook on the left side of the previous stitches. They will look like little hearts, so you will use the left side of the “heart”. Repeat this until your hat width is about 2x the height (before adding the cuff). For example: I want a hat that sits 3″ tall when finished (excluding the pom-pom, and including the cuff), so I will chain until I reach 3″, then add about another inch to allow for the cuff, the fold where the cuff connects to the hat, and the hat shortening a bit when sewn up at the top (So chain to about 4″ for a 3″ finished hat). Then I will double crochet until I reach about 6″ in width. *Don’t forget to chain one at the end of each row, or it will get shorter across the width of the hat, and you won’t be able to line up the two ends to sew them together.* Once you’re done with all of your rows, you will fasten off– which is just pulling your yarn through as though you are going to chain one, then cutting your yarn off the spool (leave another 8-10″ tail) and pulling it all the way through, then tugging until it’s a tight knot.
3. Look how far you’ve come, friend. Now we sew– You’re going to line up the left and right sides of your rectangle and thread your needle with the 8-10″ either from the beginning, or from when you fastened off. Now, loop over and go through the back to the front, and repeat until you reach the end. Then you will pull your needle through one last time and instead of pulling the yarn all the way through, you will leave a small loop so that you can push your needle through that to create a knot. I would do this twice, just to ensure it doesn’t come undone. Once you have done that, you can cut the remaining yarn off.
4. More sewing– You’re going to thread your yarn needle with the “tail” you haven’t used yet, and weave in and out of the stitches at the top. This doesn’t have to be super precise, and if you feel confused, go ahead and watch the video below; it will make more sense to see it. Once you’ve woven until you’re back where you started, you will pull the yarn until the top of the hat closes completely. Then, again, push your needle through one more time- but don’t pull it through all the way. Leave a small loop so that you can go back through that with the needle and pull it tight. This is how we finish our sewing and create a knot to prevent it from coming undone. You can do this one to three times- whatever you feel best with. Go ahead and fold that bottom cuff up, and, friend, you’ve created a hat! All that’s left to do is make and attach the pom-pom, and create a way to hang it!
The Pom-Pom:

*This is also all shown in the video below*
1. Wrap the yarn– Get the yarn you have chosen for your pom-pom, and cut a piece about 8″ long. Set that to the side and begin wrapping the remaining yarn around three or four of your fingers (more fingers equals a bigger pom-pom). Once you have a thick layer of yarn, whatever feels right to you, you will tie it off. (The thicker the layer, the fluffier the pom-pom, and vice versa)
2. Pinch– the piece of yarn you are wrapping between your thumb and pinky finger, and cut it off the spool. You will then take the 8″ piece you cut at the beginning and wrap it around the thick layer of yarn by going between your fingers. I personally use a crochet hook to go between my fingers (towards the base of my fingers) to grab the 8″ piece and pull it about 1/3 of the way through. You will then take the other end (on the back side of your hand) and bring that around and in between your fingers on the opposite side. You should now have both ends of the 8″ string facing you, one on each side of the wound yarn.
3. Tie– Now, tie those ends together and gently slide all of the yarn off of your fingers. Once it’s off your fingers, it will be easier to tie it tight. When you are done with that, make sure the ends of the 8″ string are out of the way, and begin cutting all around your new ball of yarn- making sure you are cutting the sides right in the center.
4. Shape– Once you’re done cutting and your ball of yarn is looking more like a pom-pom, you will snip pieces that are longer than others to match and continue going all around the pom-pom, snipping and fluffing until you like the way it looks.
5. Attach– Yay, you made a pom-pom! Now it’s time to attach it to the little hat you made. When you look at the top of your hat, you should see a circle in the middle where it all singed together to create a closed, tight loop. You will take your crochet hook and insert it through the hat from the bottom (inside the hat) on the right side of that circle. Grab one piece of the 8″ string attached to your pom-pom and pull it through from the top, so that the string is now on the inside of the hat. You will do the same exact thing on the left side of the circle- just make sure you do it directly across the circle from the first string so that your pom-pom sits nicely and centered. Once both of your strings are pulled through to the inside of the hat, and you like how your pom-pom is sitting, you will tie those two strings together tightly several times. You have to make sure you pull those strings so that the base of the pom-pom is sitting flush with the top of the hat, and tie this tightly because if there is any slack to the string above the knot you tie, your pom-pom will flop around instead of sitting perfectly attached. And now you’re done with the hat! I am so proud of you for making it this far.
How to hang it up:
1. Let’s hang it up– We are finally at the very last step, friend. Let’s get this ornament ready to go on our tree! You will take a 10″ piece of yarn or a beautiful ribbon and attach it just behind the pom-pom. Fold your string in half, then tie a knot that leaves a loop about 2.5″ long (this will be shown in the video). Now we attach it! This will be done just like how you attached the pom-pom, except you will be doing this within the stitches behind the pom-pom, versus on either side of the circle. You will also want to pull the strings through the hat closer together than you did for the pom-pom, leaving only about 1/4″ between them. Pull the ends of the strings on the inside of the hat until the knot on the outside is flush with the hat, then tightly tie them together. Once you finish that… you’re done!
Here is the instructional video, showing everything I talked about in detail. Hopefully you find this helpful, and are able to create a beautiful addition to your Christmas tree!

So… am I a crocheter now?

That, my friend, is up to you! If you are new to this, did you enjoy it? Do you feel proud and accomplished now that you’re done, even if you got frustrated during the process? I really hope so. Learning a new skill can be time-consuming and challenging, but it can be oh-so-worth it if you persevere. It’s not a race. Allow yourself the grace to mess up and try again. Maybe you’re a natural and this comes easily to you, or maybe this presents as a challenge and you have to use a lot of patience to get through it. Either way, I hope you love your final product and enjoyed some time relaxing in the cozy environment you set up for yourself. Now, go hang that beauty on your tree, use it to decorate a gift bag, repurpose it as a door hanger, or go make 10 more simply because you enjoyed this project. And again, I am so proud of you for trying- and accomplishing- something new.

This content is the property of The Hygge House. Feel free to share directly from this page or through Pinterest. You may not copy and use this content as your own.
Fall Dessert: Easy Homemade Apple Crisp

November 17, 2025
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Hi, friend! Are you feeling cozy and fully immersed in all things Fall yet? If not, that is okay. Life happens, and sometimes it’s hard to dive into a new season… sometimes we have to just dip our toes in until we have time or feel comfortable making that transition. If you have the desire to bring a little piece of autumnal warmth into your home, though, some cozy fall baking would be a good place to start. This rustic apple crisp is warm, spiced, and oh-so-cozy; the perfect ‘toe-dip’, if you will.

Slow down, friend…

In today’s world, we are prone to rushing. We rush just about everything we do and, in my humble opinion, that is not healthy. There is a time and place for rushing- baking is not one of those times. Apple crisp is one of those classic, timeless recipes that brings you back to Grandma’s house as soon as the apples begin to simmer. It fills your home, and your soul, with the smell of autumn and sweet cinnamon- transporting you to a time when things were simple. It feels like a warm hug on a cold night when you take that first bite. So, I challenge you to take this one slow. Turn the lights low, light a candle, maybe make some tea, and play some soft music. Allow yourself to relax and bake simply for the joy of baking. Let’s take a breath, set the mood, and go back to Grandma’s house together.

What will you need?

This is a relatively straightforward recipe- simple enough for beginners, yet involved enough for those who want to put some time and effort into a dessert. So what will you need to make this happen?

*This recipe is very topping-heavy; if you prefer more apples, add a few more and increase the ingredients for the filling as you see fit.

**Gluten-free alternatives are offered in the recipe table.

Ingredients for the filling:
- 5 large apples– I prefer Honeycrisp for this recipe. They are sour enough to contrast the sweetness of the dish, yet sweet enough to have that wonderful apple flavor. It doesn’t really matter how many apples you use- more apples equals more filling, less apples equals less filling.
- Pure maple syrup*
- Allspice*
- Cinnamon*
- All-purpose flour*
- A splash of water
* If you use more than five large apples, you may need to increase the amount used for these ingredients. Judge this off of taste, smell, texture… and just follow your heart. Baking can be an intimidating science, but not this recipe. This one- particularly the filling- is really more about adjusting until it tastes how you like it

Ingredients for the “crisp” topping:
- Cold salted butter- the butter has to be cold, otherwise it will become a mushy mess when you begin crumbling the topping.
- White sugar
- Old fashioned oats
- All-purpose flour
- Chopped pecans- this amount is up to preference. More pecans equals a nuttier, toasted flavor, less pecans equals a more mild, sweet flavor.
- Cinnamon
- Allspice
But how do we make it…?

I’m glad you asked! I know cooking and baking can be very intimidating for some, and come naturally to others. Don’t worry, friend, no matter where you find yourself on that spectrum, this apple crisp will be doable, and you will find yourself impressing friends and family alike in no time! Now, let me hold your hand and guide you through the steps- just as Grandma did.

Steps:
1. Wash (and optionally peel) your apples– some people prefer the peel off of their cinnamon apples, and that is entirely okay! If you want to take the peel off, now would be the time to do so- if not, you can jump ahead. I choose to leave mine on, but if you take the peel off, don’t worry- you will still achieve a delicious, cozy dessert by the end of this.
2. Chop your apples into bite-sized pieces– do not stress over this. This recipe is rustic, meaning you can have many different sizes and nobody will care- it will taste the same in the end. And if you’re wondering, “but won’t they cook unevenly if they’re different sizes?”… well, yes, they will! And that is okay. It’s actually quite nice having different textures within the apples. Large pieces have a little more bite (or structure), smaller pieces are softer and melt in your mouth.
3. Spice it up – once you’re done chopping your apples, add them to a pot along with your cinnamon, allspice, maple syrup, and water. Do not add your flour yet– that is for soaking up the excess juice after cooking, and it will give your apples that thick creamy coating. Let this simmer on low for about 30 minutes, or until your apples are softened but not yet mushy- they will continue to soften some in the oven later.
4. Make your topping– while your cinnamon apples are simmering, you’re going to make your topping. Start by chopping your pecans, then add them to a bowl. Next, add your flour, sugar, cinnamon, and allspice to your pecans. Once that is ready, get your cold butter out of the refrigerator and chop it into cubes. Just like the apples, there is no pressure to be precise with this chopping- remember, this is rustic. Add your *imperfectly* chopped butter to the other topping ingredients and go right in with your hands. This is where you will coat the butter in your flour/sugar/pecans/spices and begin smooshing and crumbling it until you have something that resembles wet sand. This might take a minute; be patient and take some deep breaths while your hands work. This would also be a good time to preheat your oven to 350 degrees Fahrenheit.
5. Assemble– once your topping and apples are ready, you’re going to assemble. This part is really easy! Take a 9×13 baking dish and dump in your apples. There is no need to grease your pan- these apples won’t stick like a bread or cake, but if you are really worried, you can lightly spread some butter over the dish. Spread your apples into an even layer, then do the same exact thing with your topping right over the apples.
6. Bake– you’re almost there! Pop your assembled apple crisp into your preheated oven and bake for about 40 minutes or until the topping gets browned, toasty, and delicious. This is where magic happens; the butter melts and the flour absorbs it, the sugar dissolves into the flour and butter mixture, the oats and pecans get toasted and nutty, the apples continue to soften… the result? A sweet, spiced, warm, and oh-so-cozy dessert filled with texture and flavor.
7. Indulge– you did it! You created an amazing dessert, and now it’s time to enjoy it! You only have to let it cool long enough to avoid burning yourself, but after that… enjoy until your heart’s content.
So, you’ve mastered Apple Crisp…

You’ve followed all the steps, your apple crisp has just been pulled from the oven, and now your home smells of fall in every corner. The feeling of Grandma’s hug, or a warm café in a small town, is in the room. Sit with this feeling, friend. Notice the smells, the texture of the topping in contrast with the soft apples, the warmth you’ve invited into your home, and how it all makes you feel. These are the small things we often overlook and take for granted, but are so important for a calmer, more peaceful spirit. This is what the hygge lifestyle is all about: creating an overall sense of comfort, coziness, and contentment. Shedding the stressors and simply immersing yourself in, in this case, baking something that feels like a hug. At the end of the day, friend, remember to take it slow, and that coziness is the end goal- not perfection. Now go share a bite with a good friend or a loved one, I’m certain they will love it.

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Apple Crisp Video

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Easy Apple Crisp

This Apple Crisp is simple enough for a beginner, but tastes like an experienced home-baker made it. It is warm, spiced, and oh-so-cozy.

Keyword apple, beginner, cinnamon, cozy, crisp, crumble, dessert, easy, fall, homemade, rustic, spice

Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes

Servings 8

Author The Hygge House

Ingredients
Apple Filling
5 large Honeycrisp apples*
1/4 c Pure Maple Syrup*
1.5 tsp Cinnamon
1/2 tsp Allspice
3 tbsp All-purpose flour* -This absorbs excess juices. (See notes for a gluten-free option)
1/4 c Water -This is just to keep things from burning and start the steaming process before the apples release their juices.
Crisp Topping
1 stick Cold, salted butter*
1/2 c White cane sugar
1/2 c Old-fashioned oats -I don't recommend quick oats; they are not sturdy enough to hold the desired texture through cooking.
1 c All-purpose flour -If you are gluten-free, I imagine an oat or almond flour might be nice in this.
1/3 c Chopped pecans -This is entirely up to preference; add more, add less, omit, or keep the same!
1.5 tsp Cinnamon
1/2 tsp Allspice

Instructions
Apple Filling
Chop your apples into bite-sized pieces and place them in a pot. This does not have to be perfect. If your apples come out different sizes, they will cook unevenly, but that's okay! It adds a depth of texture, with some pieces (the smaller ones) being softer than others.
Mix the apples with the other filling ingredients EXCEPT the flour/cornstarch. This means: cinnamon, allspice, maple syrup, and water. Bring to a simmer on the stove at medium temp., then turn to low and continue simmering for about 25-30 minutes, or until the apples are softened with a bit of bite to them. (If you want to preserve texture, remove from heat before they get too soft- they will cook a little more in the oven)
Add flour- You will now make your topping while the apples simmer. When your apples are almost done (about one minute left of cook time), you will add the flour and mix well. If you opt for cornstarch, you will make the slurry (see notes) and cook for about 30 seconds.
Crisp Topping
Preheat your oven to 350℉
Chop your pecans (or buy them pre-chopped).
Add the pecans, sugar, oats, flour, cinnamon, and allspice to a mixing bowl.
Cut your cold butter into small cubes. This, also, does not have to be perfect. You're about to smash them up anyway!
Add your butter cubes to the mixture and stir them around with your hands to coat in sugar/flour. Then begin smooshing the butter cubes between your fingers, re-coat in sugar/flour, smoosh, re-coat…. and continue doing this until you have something resembling wet sand. Really have fun with this! Bigger clumps= bigger cookie-like chunks, smaller clumps= a finer, more even crumble. I personally like to leave some larger chunks.
Pour your finished apples into a 9×13 baking dish, spread evenly, then cover with your crisp topping and spread that evenly as well.
Bake at 350℉ for about 40 minutes, or until your topping is browned and toasty.
Serve. This dessert is fantastic on its own, but if you would like to take it up a notch, I would recommend pairing it with vanilla bean ice cream. Enjoy!

Notes
**Time required for recipe– this is assuming you assemble the crumble while your apples simmer. If you wait until the apples are done, add about 10-15 minutes to the total time for this recipe.
*Apples– I use Honeycrisp- they are the perfect combination of sour and sweet. This dessert is topping-heavy, about 50/50. If you would like more apples, feel free to add them- but you will want to increase the other filling ingredients as well.
*Maple syrup– Feel free to substitute with white or brown sugar; just keep in mind the flavor won’t be quite the same, and the sugared apples may come out sweeter. I prefer my apples less sweet to preserve that sourness, and get the sweetness from the topping.
*Flour in filling– for a gluten-free swap, you will use cornstarch. Cornstarch thickens more efficiently than flour, so use 1.5 tbsp cornstarch in place of the 3 tbsp flour. For best results, whisk the cornstarch with 1-2 tbsp cold water to create a slurry, then stir it into the apple mixture while it’s simmering. Let it cook for about 30 seconds, or until it’s glossy and thick.
*Butter– It must be cold or the topping won’t have those crumbly, cookie-like bits! If you only have unsalted, I recommend adding a little salt to bring out the flavors and sweetness. Salt is necessary for balance.

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Hello World!

November 5, 2025

Welcome to The Hygge House! I am so excited to begin this journey with you. Together, we will explore cozy recipes, sweet crafts, and talk about how to integrate hygge into our everyday lives. Whether it’s throwing together soup on a cold day, baking a warm pie for loved ones, hosting a cozy dinner party, or knitting a winter hat- you will, hopefully, leave here feeling like you’ve just spent time with an old friend. I hope to inspire you to relax and shed the everyday stressors for a while. And, if you would prefer to just sit back and watch some cozy content, I have you covered there, too. Head on over to my YouTube channel and peruse through some of my slowly paced, calm videos. If you are aligned with me in my love for keeping a cozy home and lifestyle, feel free to follow along and subscribe! Thanks for reading, friend. See you in the next post!