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The Beehive Bakery

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Lincoln, NE
The Beehive Bakery

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Specializing in creating tasty treats for all dietary needs, using only all natural ingredients! 🐝

10/08/2026

It’s pie season! Here’s the easiest and most delicious and tender pie crust recipe (below), from my mom’s kitchen. It’s the one I grew up on, and the only one I ever use!

Sorry not sorry for this ridiculous format. I posted this on my family Snapchat and then decided to share with you guys here. Also sorry not sorry for the long windedness and over sharing of mixing science. Y’all should know by now I can’t help it.

Single Pie Crust:
1 1/3 cup flour
1/2 tsp salt
1/2 cup cold butter or shortening
2-4 Tbsp cold water

Pulse flour, salt and butter in the blender or food processor until sandy texture. Add in water 1 Tbsp at a time and pulse until dough forms into a ball. Roll out and use immediately, or wrap in plastic wrap and refrigerate until ready to use. Take out 10-15 minutes before ready to roll it for easier handling.

Use for everything from fruit pies, hand pies, savory pot pies, and even blind baked for tarts or chocolate silk pies!

09/24/2026

No AI found here on this account…

Just a whole lot of human dedication, research, a trial and error behind the scenes.

It pains me when I see friends and family reposting AI recipes. And pains me even more when I see people selling recipe ebooks and bundles full of AI recipes.

I have a lot of fiends and family that send me AI recipe videos and ask, “Would this work?” The answer is almost always NO.

It’s hard enough for some people to gain confidence in the kitchen, even harder still when trying to muck through the slop. And the try to follow that slop and have a failed attempt. It’s not even fair.

So… in my tiny corner of the internet, I’m working on sharing more videos of simple, fool-proof recipes, but it takes a whole lot of time, so it isn’t consistent yet. But, it’s coming.

I don’t take it lightly that I’ve become a trusted source for not only helping my loved ones with troubleshooting recipes, which I have done for years, but now helping them sift through and find what’s real.

That’s what The Beehive Bakery has always been about. Real ingredients, real food, for everyone.

09/23/2026

Chocolate chip muffins in under 30 minutes. Recipe below!

1/2 c + 2 tbsp flour
1/4 c brown sugar
1/2 tsp baking soda
1/4 tsp salt
1/4 c butter, melted
1/4 c sour cream
1 egg
1/4 c milk
1 tsp vanilla
1/2 c chocolate chips

1. Preheat oven to 350°. Line muffin tin with papers. Makes 16 minis and 7 standard.
2. Mix together all dry ingredients in a medium bowl. Mix together wet ingredients in a small bowl. Make a well in the center of the dry ingredients and pour in the wet ingredients. Add chocolate chips and stir until just combined.
3. Spoon into muffin papers. Bake in preheated oven 12-14 minutes for minis and 16-18 minutes for standard.

NOTE: You could totally add a tablespoon or two of your choice of whey or plant protein powder (unflavored or vanilla would be good). Add an extra tablespoon or two of milk if you do this. I added whey to mine.

09/22/2026

Happy fall, y’all!

Pumpkin syrup for your coffee:

-Boil 1 c. water and 1 c. brown sugar until dissolves and slightly thickens.
-Stir in 1 can of pumpkin, mixing well. Turn off heat. Then 1 tsp. pumpkin spice, and 1 tbsp. vanilla.

I like 2-ish tablespoons in a big cup with a splash of milk or cream. Swirl as you drink, the pumpkin will settle.

09/18/2026

If it’s baked in my kitchen, it’s guaranteed to be prayed over. And the recipient, too. 💛

09/15/2026

Jammy Bars

1 cup flour
1 cup rolled oats
1 Tbsp sugar
Pinch of salt
6 Tbsp butter
2-4 Tbsp milk
1 cup of jam*

Preheat oven to 375° and line an 8x8 pan with parchment. Blitz flour, oats, sugar, salt and butter in the food processor until crumbly. Add milk until a soft dough starts to form. Press 2/3 into the bottom of the pan. Too with jam, then crumble remaining dough over the top. Bake 25 minutes, let cool slightly, cut into squares. Store covered at room temp.

*I made my own jam with dried figs, frozen mixed berries, dried dates and chia seeds for extra fiber and no added sugar.

09/05/2026

I’ve been thoroughly enjoying the challenge of baking with freshly milled grains.

If you’ve been here a while, you know I love a challenge. And this is no exception!

Moisture content is wildly different. Rise times in bread are different. Texture is different.

Loving all of it. Stay tuned for more trial and error, and hopefully more delicious results!

08/11/2026

Teaching little hands. They’re also teaching me.

Fresh milled flour. 🌾

07/29/2026

Wednesday afternoon pretzels. The kiddos are thoroughly enjoying this project. There far from perfect, but super delicious for my first time making them! 🥨

07/20/2026

I love it when people decide to do something a little different. Like a smash cake for a 2nd birthday!

TWO let the dogs out?!

🐕 🐾

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Lincoln, NE

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