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, 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.

Tuesday, September 1, 2009

I Use Jif For My Peanut Butter Cookies

I grew up with Jif and am loyal to the end. I love its robust and rich peanut flavor. My peanut butter cookies turn out rich and chewy every time.
So I suggest, if you don't use Jif now in your cookie baking, you need to try. You will be thrilled with the taste and texture of the cookie.
If anyone has a different favorite, try to convince me...I will try again if anyone can be convincing enough...

Thursday, August 27, 2009

Best Square Brownie Pan

This is the best square baking pan! It yields thick (or high) baked goods with straight sides, which makes it easier to cut symmetrical pieces and split cakes if you are making a layered cake. I love this for brownies. You will never worry about the corner pieces not looking like they belong with the rest ever again. I got mine at Williams-Sonoma for about $20 I think. It's worth every penny!

Monday, August 24, 2009

Coffee Cake Muffins - Yum!

I saw this recipe on Cooks Illustrated and knew it would be awesome. I tried it and I swear, these muffins are great! They are the perfect size, and the taste is flavorful, moist, and delicious.

With a swirl of cinnamon enriching a tender cake and a topping of sweet, nutty streusel, a big slice of coffeecake is pretty hard to beat. Compacting all that goodness into a muffin seemed like a great idea, but most of the coffeecake muffins we tried resembled dry, cottony yellow cupcakes with little or no cinnamon filling. And some recipes simply pack mounds of dry, gritty streusel on top. We set out to make a coffeecake muffin that as good as a regular coffeecake—with the option of taking it to go. This makes 12 muffins

Be sure to use muffin-tin liners for this recipe or the cinnamon filling will stick to the pan.

8 tablespoons granulated sugar
1/3 cup packed light brown sugar
1/3 cup all-purpose flour
1 tablespoon ground cinnamon
4 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
1/2 cup pecans
2 large eggs
1 cup sour cream
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter , cut into chunks and softened
1. For the streusel: Pulse 5 tablespoons granulated sugar, brown sugar, flour, cinnamon, and butter in food processor until just combined. Reserve 3/4 cup sugar mixture for cinnamon filling. Add pecans and remaining granulated sugar to food processor with remaining sugar mixture and pulse until nuts are coarsely ground. Transfer to bowl and set aside for streusel topping. Do not wash food processor.

For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease muffin tin with cooking spray and line with paper liners. Whisk eggs, sour cream, and vanilla in bowl. Pulse flour, sugar, baking powder, salt, and butter in food processor until mixture resembles wet sand. Transfer to large bowl. Using rubber spatula, gradually fold in egg mixture until just combined. Place 1 tablespoon batter in each muffin cup and top with 1 tablespoon cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter.

3. Bake until muffins are light golden brown and toothpick inserted into center comes out with a few dry crumbs attached, 22 to 28 minutes. Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool. Serve. (The muffins will keep in airtight container at room temperature for up to 3 days.)

Thursday, August 13, 2009

Industry Show

Participated in an industry party last night. It was great! I love these events to network and meet some cool people and learn about the various and unique businesses out there.

Monday, May 4, 2009

Events and Photo's

Little bee Bakery & Co. has launched into the ocean of events. This has been so exciting! Just a few weeks ago we helped a young lady organize a bridal shower for her friend. It was a blast to plan and watch the idea's come together. Creating a table setting that draw's everyone attention is great fun. It's the warm presentation that tells the guests they are among friends.
We have more photo's on the way. Can't wait to get them posted.
Look forward to planning more events and setting up for your next celebration!

Thursday, February 26, 2009

I don't set my table the 'proper' way too often. However, it is nice to know the basics for Holidays and any other reason to celebrate. I think it is great to get the kids involved and be creative. Along with the setting, add your little touch, such as a place card, napkin holder, etc. Be creative with the centerpieces too.
This last Thanksgiving I put a different saying of 'thanks' at every plate, etc. I made little cards, ink stamped them and colored them in. I had 3 different card saying of thanks. It was a nice touch that I was really happy I had done.

Tuesday, February 10, 2009

Cutting Brownies

Cutting the PERFECT Brownie:
Ever have the brownie break apart as you cut through with your knife? Well here is a little secret...if you don't already know. First is to line the pan with parchment paper keeping about 1" of paper on both sides which will serve as your handles after baking. Once the brownies are done and have cooled some, gently grab hold of the parchment paper and lift the brownie out of the pan. Here is the sweet trick...use a PLASTIC knife to cut your brownies. It works like a charm every time. You will get totally clean cuts for every brownie slice!
Try it and comment on your success...

Tuesday, January 20, 2009

Tips on Cracking an Egg

My son who just turned 12, has always been able to crack an egg with 1 hand. From the first time he picked up an egg about 3 years ago to crack it, he did it with one hand.
Anyway, I try to get my kids in the kitchen from time to time to teach them the basics. I myself and my son have always cracked the egg on the side of the bowl. It seemed to always work for me. I recently read about a sure proof way to crack an egg. It said to crack the egg on the counter, to ensure a clean crack around the egg every time. The first couple times I tried it, I must admit I wasn't completely sold. But as time has gone on, I have found that just about every egg does crack perfectly. And believe me, I crack a lot of eggs. So I am passing this along for all of you to try. But you must give it a few tries and really compare it to the cracks you get on the side of the bowl. My son now also cracks on the counter...two eggs...one in each hand!

Wednesday, January 14, 2009

Cool Centerpieces

I found these photos while searching the web and love them both. The creativity with the flower containers is cute, festive, and unique. That is right up my alley. I also love the play on nature and the soft colors in the second photo. Very romantic and calming. Two very contrasting styles and yet, they both appeal to me.

Thursday, January 1, 2009


So once again, a new year is here...and another one is over. It is a time to start new goals and plan the year ahead. I know that I will become a better baker and cook. I will learn more about the business and find my niche. My life will be full of adventures and learning new things and meeting new people. I am excited for 2009 and what it can bring.
What are your goals for the new year???