Jocelyn Delk Adams is the owner and face behind Grandbaby Cakes. Considering herself a girl who took a very wild leap of faith and landed gracefully on her feet, she has gone from selling her popular pound cakes from a tiny one-bedroom apartment, to now writing multiple cookbooks, all featuring the beloved dishes passed on from her Big Mama but with a special twist.
"I sold over 100 cakes out of my cramped one-bedroom apartment. I was getting burnt out until my friend Leslie suggested I start a blog in 2012. So, I worked my day job while growing Grandbaby Cakes in my spare time. Before long, my blog gained followers and gave me the opportunity to write my first book while still working full-time," Adams shares. "I took that leap of faith, quitting my job to focus on my blog and book, even though it wasn’t the best financial decision. I just believed that risk would pay off. And the rest, as they say, is history."
As the Dallas-based baker prepares to launch her second book, Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments: A Cookbook (available on March 14, 2023) we learned a little more about the upcoming book, her favorite dishes to make, and she even shares an easy-to-follow recipe.
Everyday Grand Soulful Recipes for Celebrating Life's Big and Small Moments: A Cookbook
(available March 14, 2023)
Price: $30
Shop at AmazonEBONY: Talk about your latest cookbook. What can we expect beyond the delicious recipes?
Jocelyn Delk Adams: Because I’m Grandbaby Cakes, the delicious recipes are a given, and my latest book boasts over 80 of them. But this cookbook is far more than just a collection of recipes; I like to consider it a guidebook for life. In fact, this book could be nestled in the self-help section of a bookstore as well as the cookbook aisle. Everyday Grand has personal anecdotes of triumph, heritage and tips for living a life of gratitude, abundance and intention. It’s crucial to cherish the small moments and not just focus solely on grand celebrations. Every moment should feel grand. My goal was to create an authentic book that offers insights on how to find happiness, even when life isn’t perfect. Furthermore, the book is just plain fun! It’s brimming with lively images, bold colors and playful language that will leave you grinning as you cook and bake from its recipes.
What are your all-time favorite things to bake or dishes you love to make in general?
As a Gemini, I constantly struggle with this question because my cravings are all over the map. On the one hand, I can’t get enough of those classic, generational recipes that shaped my upbringing, like the buttery smooth pound cake or the syrupy sweet peach cobbler. But then again, I’m always itching to get creative and whip up some wild, unconventional concoctions like my Cinnamon Toast Crunch Zucchini Bread, Banana Pudding Smoothie Bowls, and Purple Rain Cheesecake, which are all featured in my Everyday Grand cookbook. It’s this perfect blend of tradition and innovation that gets my taste buds excited and keeps me on my toes.
If you're looking for a fun, healthy recipe to get your taste buds excited, Adams shares step-by-step instructions for her banana pudding smoothie bowls below.
Jocelyn Delk Adams' Banana Pudding Smoothie Bowl
Image: Courtesy of Random House.
Jocelyn Delk Adams' Banana Pudding Smoothie Bowl
4 peeled, sliced, and frozen bananas
1 cup unsweetened coconut milk Greek yogurt
1/2 cup oat, almond, or coconut milk (my preference is oat milk)
1 teaspoon vanilla extract
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup your fave granola
6 vanilla–flavored wafer cookies, such as Nilla wafers
1 cup unsweetened flaked coconut
1 ripe banana, peeled and sliced
1 tablespoon hemp seeds
1 mango, peeled, pitted, and diced
Handful of fresh raspberries
1. Place the frozen bananas in a heavy–duty blender (I like to let them chill in there for 3 to 5 minutes,
which softens them up a bit, so they blend better). Add the yogurt, milk, vanilla, maple syrup, cinnamon,
and ginger and blend until smooth, starting on low speed and gradually increasing to high, 1 to 2
minutes. Pause that blender and use a flexible spatula to scrape down the sides, then briefly blend
again, starting on low speed and gradually increasing to high, to make sure everything gets
incorporated.
2. Divide the smoothie between two shallow bowls. Top with the granola, cookies, coconut, banana,
hemp seeds, mango, and raspberries and dig in.
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