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Espresso Chocolate Truffle

As kids Sally and I grew up learning all about classic French cuisine from our Papa John. Papa was Belgian, but grew up in France, and had a wealth of knowledge of food, wine, and life in general. One of our favorite memories of our Papa John was making classic French Truffles with him when we were little. As we are all cooped up at home and relying on what we have in our pantries we cannot help but think of one of Papa’s favorite sayings, ” The best wine is the one in your glass.” Meaning that even the most expensive wine does you no good if you cannot drink it. We apply this way of thinking to many methods of our baking and so we always encourage our followers to do so as well. Don’t have dark chocolate- no sweat! Use milk chocolate! Don’t have cocoa powder? Use sprinkles! After all, the best truffle is the one in your mouth.

To Make a Truffle you will need:

3/4 Cup Heavy Cream

10 oz Dark Chocolate Chips (we like Valrhona or Guittard)

1 TSP Espresso Extract

1/2 TSP Vanilla Extract

Dutch cocoa to coat (or sprinkles or whatever you want to top with)

Using either a microwave or stove top, bring cream just to the beginning of a rolling boil. Add directly to the chocolate in a bowl that can withstand heat. Mix until a creamy ganache is formed. Add your extracts now and make sure that the consistency remains the same. Note: If you end up using oils they are often much more potent than extracts and you will only need about 1/4 of what you would use if you were using extracts.

Let the ganache set in the refrigerator for about 15 minutes. Be careful to not let it get too hard; just let it set up until it holds its own shape. Scoop truffles or roll and then cover with cocoa powder or other topping. Serve. Total Time: Approximately 30 minutes

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Orange Date Scone

Hey Hive Fam! It’s a chilly and blustery Friday so we can’t think of a better snack to make than our orange date scone. Scones are a fan favorite and we have a wide variety in our shop ranging from savory to sweet to a everything in-between. Today we are cooking from one of our home kitchens due to safety precautions for social distancing. We hope this video inspires you all to get a little creative in your own kitchen and to most importantly *USE WHAT YOU HAVE.* We are huge proponents of making do with what’s already in your kitchen as opposed to staying strict to any recipe. After all, this is how some of our own best recipes are born…..we encourage you all to IMPROVISE! Each of our scone recipes vary depending on which type we’re making but we are going to leave you with our base recipe for you to design your own at home favorite!

SCONE BASE RECIPE:

1/2 C Sugar (for sweetened varieties)

2 C AP flour

1/2 tsp salt (up to 1 tsp salt)

1 1/2 TBS baking powder

1 stick cold, shredded, unsalted butter

1/2 C milk

INSTRUCTIONS:

Mix flour with salt and baking powder. Add butter until combined. Add in whatever mix-ins you are working with (approximately 1/2 to 3/4 cup of ingredients). Slowly add milk until a dough begins to form- do not add more milk than needed. Work dough until stable but don’t over work. Press dough in a disk and cut. Place scones on parchment lined baking sheet and bake at 375 F for about 15 to 17 minutes or until golden brown. Let cool. If making iced scones plan on using 2 Cups of powdered sugar and adding water along with whatever extract or fresh juice to get the desired consistency. Ice scones once they’re cool or you’ll have an iced mess on your hands. ENJOY!

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Sisters Compete in National Gingerbread House Competition

Sally and Rebekah Ontiveros, sisters and co-owners of The Hive Bakeshop, entered their “Krampus Christmas” gingerbread house into the ultimate of gingerbread competitions in November of 2019. The National Gingerbread House Competition is held each year at the Omni Grove Park Inn in Ashville, North Carolina, and brings in some of the the world’s top talent.


Sally and Rebekah estimate that they easily spent over 500 hours crafting their gingerbread house entry- all in addition to managing and baking tasty goodies at their bakery full-time during the holiday season. All entries must be 100% edible- making the creation of the entries even that much more difficult.

The house then had to be driven over seven hours in a car to the Omni Grove Park Inn for judging. Smaller pieces and final touches were completed upon arrival in their hotel room just moments prior to to final drop off and official photography.

While the sisters just missed landing a spot in the top ten for the adult gingerbread category they are both quick to say just how pleased they were with their first attempt. After the awards were given to the winning entries, they were able to meet with some of the judges who provided great feedback regarding their sugar work and over-all baking talent and strongly encouraged them to return to next year’s competition.

While meeting the likes of Carla Hall and picking the brain of Chef Nicholas Lodge were certainly a highlight for the girls they consider themselves equally honored to have been inducted and welcomes into the highly respected group of “Gingerfriends” which predominately includes previous winners and grand champions.

Sally and Rebekah are already busy planning their year ahead which of course includes a return trip to the Omni Grove Park Inn for what should be an epic gingerbread rematch.

Rebekah chats with Carla Hall about the house and about downtown Ashville
Rebekah and Chef Lodge discuss sugar work

Sally and Rebekah waiting before the winners are announced

Judges of the 2019 National Gingerbread House Competition are being introduced behind closed doors in the ballroom