Welcome and Make Yourself at Home

Little bee is a small bakery born from a love of baking. Everything is handmade and from 'scratch'. It's a great feeling to know people enjoy something you have made.

Wednesday, February 3, 2010

Storage of Baking Powder and Soda...


Both of these are leaveners, but they react under different conditions.  Both need to be stored in a cool dry place.  Once you have opened the container, be sure to keep in a sealed bag or container.  Also note that baking powder will lose its effectiveness around the one year mark.
A bit more information:  Baking soda reacts with an acid to release carbon dioxide which gets caught in the dough or batter and causes it to rise.  It requires the presence of an acid ingredient, such as chocolate, vinegar, a culture dairy product, fruit juice, or molasses.

Monday, January 25, 2010

Always Protect Yourself in the Kitchen

Okay, so you really do need to know how to use a knife, and how not to shred your fingers and so on...but we can't forget about protecting our clothes!  I always wear an apron, because I need to hang my hand towel on the belt strap.  I have many different aprons, but I have to admit that I love my aprons like the ones above (by Jesse Steele)...so adorable.  Click on the link below to see all her aprons:
Jesse Steele Website

Saturday, January 23, 2010

Jams, Preserves, & Dessert Toppings

Little bee is kicking off this year with some new items; jams, preserves, and dessert toppings.  Can't wait to get them to you.  The taste testing has been going very well:)

Friday, January 15, 2010

Valentines Day Chocolate Delicacy

Send that special someone fudge-like brownies with chocolate raspberry sauce to let them know you care...a lot! 

Wednesday, November 18, 2009

Another Holiday show.  I love doing the shows, especially during the Holiday season.  I had a little helper with me, which was tons of fun.  Looking forward to the next show with more little helping hands with me along for the fun!

Sunday, November 1, 2009

Pumpkin Pie with Walnuts

I've had this recipe for years from a Southern Living magazine.  It is amazing and full of 'Thanksgiving' flavor.  I found the photos on Southern Living's site, theleftoverqueen.com, and alplchildrens.wordpress.com.


  • 1  (15-ounce) package refrigerated piecrusts
  • 1  large egg, lightly beaten
  • 1 1/4  cups  firmly packed light brown sugar, divided
  • 1  cup  walnuts, finely chopped and toasted
  • 3  tablespoons  butter or margarine
  • 1/4  teaspoon  vanilla extract
  • 1  (16-ounce) can pumpkin
  • 1  (8-ounce) package cream cheese, softened
  • 2  large eggs
  • 2  tablespoons  all-purpose flour
  • 1  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground ginger
  • 1/2  teaspoon  ground allspice
  • 1/2  teaspoon  ground nutmeg
  • Whipped cream (optional)


Roll 1 piecrust to press out fold lines; cut out leaves with a leaf-shaped cutter. Brush leaves with lightly beaten egg, and place on a baking sheet; set aside.
Fit remaining piecrust into a 9-inch pieplate according to package directions; fold edges under and crimp.
Bake leaves at 350° for 10 to 12 minutes or until golden. Bake piecrust for 6 minutes or until lightly browned. Remove leaves and piecrust from oven; let cool. Increase oven temperature to 425°.
Combine 1/2 cup light brown sugar, chopped walnuts, butter, and vanilla extract; spread on the bottom of baked piecrust.
Beat pumpkin, cream cheese, 2 eggs, and remaining 3/4 cup brown sugar at medium speed with an electric mixer. Add flour, cinnamon, ginger, allspice, and nutmeg, beating until blended. Spoon pumpkin mixture over walnut mixture.
Bake at 425° for 15 minutes. Reduce temperature to 350°, and bake 30 more minutes or until pie is set. Remove pie to a wire rack; cool. Arrange leaves on top of pie. Serve warm or chilled with whipped cream, if desired.
Southern Living, NOVEMBER 2002

Saturday, September 5, 2009

Quick Apple Crisp

I do love to bake, but sometimes find I am short on time. Here is a great dessert to make in just about no time. There is no crust so the cooking time is shorter than for a pie...and so are the calories!


Apple Filling
2 1/2
pounds Granny Smith apples (about 5 medium)
pounds McIntosh apples (about 4 medium)
cup granulated sugar
teaspoon ground cinnamon
teaspoon table salt
tablespoons unsalted butter
cup golden raisins
cup heavy cream
Streusel Topping
1 1/4
cups unbleached all-purpose flour (6 1/2 ounces)
cup packed light brown sugar
cup granulated sugar
tablespoon cornmeal
tablespoons unsalted butter , melted


Adjust oven rack to lower-middle position and heat oven to 425 degrees.

  1. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.

  2. Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to 8-inch square baking dish; pour reduced juice mixture over and smooth with rubber spatula.

  3. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.