Houston – Self-care can be expressed in various ways, whether physically, socially, mentally, spiritually, or emotionally.
Florence Jackson started in fashion PR and marketing to the Oil and gas industry in London, to ultimately launching a cookbook, Part-Time Baker, in Houston. Florence always had a love for cooking and baking, which she learned from her mom. At 21, she developed an eating disorder, struggling with the feeling that she had to always “earn her calories.” It was when cooking and baking for her husband and colleagues that she realized being in the kitchen gave her a sense of healing, helping with the obsession of having to “earn calories”.
In 2023, she began posting recipes on Instagram, growing over 100,000 followers and creating her website. That same year, a publisher reached out, suggesting she create a cookbook. Within 2 months, she had a complete manuscript and received a promotion at her oil and gas job, which led to her move to Houston.
In the Spring of 2024, she released her cookbook, Part-Time Baker. The book of 80 recipes is aimed at reducing time spent in the kitchen, whether you are a newbie or a pro.
“We don’t all have the same 24 hours in a day - meaning most of the bakes are pretty quick with minimal hands on time noted for every recipe, so you know how long it will actually take”.
Florence says food is a love language for many and an ultimate act of self-care to yourself and others.
Her baking and cooking journey began as something she enjoyed doing as a kid with her mom, to something that created healing for her during her food disorder.
Today on Houston Life, Jackson shared her journey with us and a recipe for her Cherry Frosted Brownie Cups.
CHERRY FROSTED BROWNIE CUPS
-½ cups Semi-Sweet/Dark Chocolate Melted
-¾ cups) Unsalted Butter (Melted)
-½ cups Light Brown Soft Sugar
-½ cups Granulated Sugar
-2 Large Free Range Eggs
-¾ cups All Purpose Flour
-6 tbsp Cocoa Powder
-Pinch of Salt
FROSTING:
-½ cups Unsalted Butter
-2 tbsp Cherry Jam or homemade cherry syrup
-3 cups Powdered Sugar
IF MAKING SYRUP:
-1 1/2 cup pitted and halved cherries
-1/2 cup sugar
-1 cup water
DIRECTIONS:
- Pre-heat your oven to 370℉. Line a 12-hole muffin tin with muffin cases.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20-second intervals, stirring in between to make sure it doesn’t burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small
- pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
- In a large mixing bowl, whisk together melted butter and both sugars. Add in the eggs, one at a time and mixing in between. Add the melted chocolate slowly and combine once again.
- Add the flour, salt, and cocoa powder, and fold gently into the wet mixture until just combined. Scoop into the muffin tin holes; they don’t rise much at all, so use all the batter!
- Bake 20-23 minutes, until no longer wobbly. While still warm, create the indents by using a teaspoon measure, egg cup, or the end of a wooden spoon. Press into the middle, leaving tall sides. Let cool.
- For the Frosting:
- Add the butter to a large mixing bowl. Beat with a whisk on high for a minute to soften.
- Add half the powdered sugar, whisk on high. Then add the remaining half with the cherry jam or syrup and whisk everything on high until fluffy. Add powdered sugar/milk as required to meet your desired consistency. Pipe into the brownie
- cups and top with some fresh cherries.
IF MAKING SYRUP:
1. Add all ingredients to a saucepan, bring to a boil, then simmer 30 minutes. Strain through a sieve to separate the syrup from the cherries.Let cool, then use!