Grandbaby Cakes’ Jocelyn Delk Adams: from pound cake to business powerhouse
June 24, 2020
Live to Eat is back with another new episode! This week I chatted with Grandbaby Cakes’ Jocelyn Delk Adams!
Jocelyn Delk Adams, founder and author of Grandbaby Cakes, has a passion for pound cake, peaches, and pursuing her dream. Jocelyn is a top food blogger and cookbook author, TV personality, brand ambassador, and Ted Talk speaker. A baking hobby early in her professional career quickly became a serious side hustle before she decided to plunge into Grandbaby Cakes as a full-time career. Continuing in the footsteps of the women who came before her, Jocelyn puts love into everything she bakes. Her true inspiration comes from her “big mama” and Jocelyn shares multiple generations of family recipes with a modern twist on her blog, inspiring a community of bakers.
- Tune in on this episode of Live to Eat to find out:
- 1. The secret to leading with authenticity in your career
- 2. The other season that rivals Christmas for Jocelyn
- 3. The key to turning your side hustle into a full-time career
- 4. How to get involved in the current movement in ways that are true and authentic to you
Love fresh strawberries? Do yourself a favor and try Jocelyn’s Individual Strawberry Crumbles recipe below; they’re divine!
Thanks for listening today!
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Jocelyn’s Individual Strawberry Crumbles
Ingredients
- 2 cups strawberries washed, hulled and sliced
- 1 tbsp orange juice or lemon juice
- ¼-½ cup granulated sugar, check sweetness of strawberries to determine best amount
- Sprinkle of salt
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch
- ¼ cup melted salted butter
- ⅓ cup brown sugar
- 1 tsp granulated sugar
- ½ tsp cinnamon
- ⅔ cup all-purpose flour
Preheat oven to 375 degrees.
For the strawberry mixture, toss together strawberries, orange or lemon juice, granulated sugar, salt, vanilla extract and cornstarch in a medium bowl. Set aside.
While strawberries sit and thicken, assemble the crumble. Add brown sugar, granulated sugar, cinnamon and flour to a small to medium sized bowl.
Whisk ingredients together.
Slowly add in melted butter and stir in to combine until crumbs develop.
Add strawberry mixture to ramekins (I used 2 ounce sized ramekins).
Spoon crumbs over the tops of the strawberries.
Bake crumbles for 30 minutes. You can serve your crumbles warm or cold but my favorite way is warm with a nice scoop of vanilla ice cream. Enjoy!
Share Jocelyn’s delicious Individual Strawberry Crumbles recipe with a friend today! If you make this recipe, tag me @candacenelson for a chance to be featured on my stories!