94 APRIL/MAY 2020 TASTEOFHOME.COM
WHY I COOK
Jocelyn Delk Adams Chicago, IL
The blogger, cookbook author and baker extraordinaire
has been inspired by her grandma, whom she fondly
calls Big Mama, since her childhood. Now, the same
recipes that made her grandma so beloved in her small
Mississippi town are shared on Jocelyn’s own website,
grandbaby-cakes.com, and in her cookbook. Here,
she tells us why she’s so sweet on cooking.What first inspired
you to bake?
My family lineage is deeply
rooted in Mississippi. I feel
that I was truly southern-
bred, and baking is a huge
thing in my family. It all
began with Big Mama
(aka Maggie), who allowed
me to help her bake in the
kitchen. As her assistant,
I did everything from sifting
flour to mixing batter. I did
this in her kitchen alongside
my mother and auntie.
It truly made me love
everything about baking—
especially the eating part.When you’re in
a pinch, what do
you whip up?
For dessert, I make
a Sock-It-to-Me Cake.
It doctors up a cake mix,
so it doesn’t require a lot
of extra ingredients or
mixing. But it tastes super
homemade! It is quite
special and an ode to my
family’s southern roots.What’s your all-time
favorite recipe?
My favorite thing to cook
is my husband’s favorite
meal: my Italian pot roast.
The entire home smells
divine, and it is such a
hearty meal that fills you
with love and comfort.Which do
you generally
prefer—sweet or
savory dishes?
I actually go back and
forth. Sometimes I’m in
a serious savory kind of
mood and crave meats,
gravies and veggies
galore. And during the
holiday season, I am all
about the cookies, cakes
and pies. I believe in equal
opportunity for savory
and sweet dishes.In your opinion,
what’s the best thing
about cooking?
I love the journey of
cooking. The process is
relaxing, inspiring and
creative. The destination
is the best part, though.
Seeing those I love
experience my meals
fills me with so much joy.TRY ONE OF JOCELYN’S
FAVORITE RECIPES
Blackberry Buttercream
Place 1 cup fresh blackberries
in a blender; cover and process
until pureed. Press through
a fine-mesh strainer into a
bowl; discard seeds. In a large
bowl, beat 2 cups unsalted
butter until creamy. Beat in
1 tsp. vanilla extract and a
dash of salt. Gradually beat
in 7 cups confectioners’ sugar
until smooth. Add blackberry
puree; beat until blended.Get to know Jocelyn even better! Follow her on Instagram
at @grandbabycakes, or visit grandbaby-cakes.com.Jocelyn recalls people
lining the block for a cake
baked by Big Mama (right).JOCELYN:^ALI^ STONEPHOTOGRAPHY;^JOCELYN^ &BIG^ MAMA:^CHUCK^ OLU- A
LABI;BUTTERCREAM^BEATER:^ LAURA^ DAVIDSONGrandbaby Cakes:
Modern Recipes,
Vintage Charm,
Soulful Memories
$17 amazon.com