Jocelyn delk adams

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Jocelyn delk adams

Jessie Sheehan: Hi peeps. I'm your host, Jessie Sheehan. I'm a baker, recipe developer, and the author of the cookbook, Snackable Bakes. Each Saturday I'm hanging with the sweetest bakers around and taking a deep dive into one of their signature bakes. And as many of you know, Jocelyn's website, grandbabycakes. Jocelyn will be joining me in just a minute. So hold onto your whisk. Peeps, let's talk about California Prunes. You may not know this, but prunes are healthy, delicious, and have a rich deep flavor that pairs beautifully with everything from espresso to chocolate, caramel to cinnamon. If playing with flavor is your jam, then you know what I'm talking about. Well, it's a combination of prunes and water that you blend together to create a velvety mixture that keeps in the fridge for up to four weeks. You can use the puree to replace from one third to half the sugar in a recipe. You can also do egg and oil swaps. Amazing, peeps, right?

So I was in a job that I was completely exhausted from.

Jocelyn Delk Adams is the founder, author, and national television personality behind the food website Grandbaby-Cakes. Grandbaby Cakes gives her family's - particularly her grandmother's - cherished generational recipes a modern spin while preserving their original charm and spirit. Southern Living, a Dotdash Meredith Brand , celebrates the food, homes, places, and culture of the South. We reach 7. Our content is written by experienced journalists and fact checked for accuracy. Learn more about us and our editorial guidelines. Use limited data to select advertising.

Jocelyn Delk Adams is the founder, author, national television personality and brand ambassador behind the award winning cookbook Grandbaby Cakes and the food website Grandbaby-Cakes. Jocelyn also has a line of cakes exclusively from Williams Sonoma that ship across the country. Jocelyn's first cookbook, Grandbaby Cakes , was released in September and was featured as a top fall cookbook by People Magazine, Vanity Fair , Yahoo! Her second cookbook, Everyday Grand, was released in spring This recipe, with browned butter for nutty notes, straddles both sides of the savory-or-sweet cornbread debate. April 20, Expert Advice. When you crush this cereal and mix it with butter and brown sugar, it becomes the perfect topping for your next quick bread. April 12,

Jocelyn delk adams

Jocelyn Delk Adams is the baker and writer behind the popular food blog Grandbaby Cakes, as well as the author of an award-winning cookbook by the same name. Jocelyn's love of baking was heavily influenced by childhood trips to visit her grandmother "Big Mama" Maggie in Mississippi, who always had a pan of peach cobbler waiting for her. The recipes she inherited from Maggie became the inspiration behind grandbaby-cakes. She's also the founder of A Charitable Confection, an anti-violence fundraiser in which many of Chicago's best bakeries participate. Jocelyn holds a bachelor of arts in mass media communications from Clark Atlanta University in Atlanta, Georgia. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process. Use limited data to select advertising. Create profiles for personalised advertising.

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And so it gives it such a wonderful texture and flavor and it just sort of melts in your mouth and you get that nice sort of zesty lemon. Newsletter Sign Up. So I was in a job that I was completely exhausted from. So I played around with shortening, which is a fine substitute because it does a lot of the same thing. My mom taught me this trick. While Jessie loves a snackable bake, she is not a fan of cleaning up. So that's really important. So you could find the classic and the modern. And I am so oil all the time. Jocelyn Delk Adams: Yeah, sure. I just love that.

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Jocelyn Delk Adams: You said, I'm embarrassed to say. My mom taught me this trick. So hold onto your whisk. I was like, no I didn't. I'm now in love with Joyce. And then finally, I mean, I'm so glad we had time to get to this one because this one's super fun. Jocelyn Delk Adams: Yeah, it's all vanity here. But I love this. So I love the ease that a pound cake allows you, you glaze it, you're done. And because in some cakes we're going to use cream cheese, we're going to use different things. We are going to talk about three pound cakes today, which I won't lie, it was so hard for me to figure out which ones I wanted to talk about because there are brownie swirl pound cakes and cinnamon roll pound cakes and strawberry, cornmeal, peach, caramel. I mean So you could find the classic and the modern.