I am “all in” when it comes to Instagram.
If you don’t follow me on Instagram at @collardgreenscaviar well, you are missing some really tasty posts my foodie friends.
Instagram is all about photo sharing. And when the site was launched back in 2010, food pictures were among the first pictures posted within that first 24 hours of the site’s birth.
It’s no surprise that food photos remain a seminal part of Instagram.
There are a lot of food photos in the Instagramverse (this is completely a made up term). In the posts over the next few weeks, I will highlight a few of my favorite food Instragramers whose passion for food is evident in their posts and their personalities. These are the few who have captured my attention, interest and my heart. I will share excerpts from their interview in their voice, along with one of their recipes, so you can see why they are my “Instagram faves.” And if you are not following my “faves” after learning about them, I certainly hope you will.
Delphine Kirkland, baker, cookbook author, social media influencer, prayer warrior
Instragmer: Delphine Kirkland
Focus: Specialty Baking
City: Sweet Water, Alabama
Business: The Cookie Crumbles – launched over a year ago, specializes in cupcakes, cookies, cakes and specialty baked goods. Shipping of some products is available. Website is currently under development.
Instagram: @cookiecrumblescupcakes was created to increase the visibility of her baking business, inspire people through baking, and touch the lives of people spiritually.
Other social: Instagram account @crumbsfromthemasterstable features words of inspiration and encouragement.
Book: Crumbs From the Masters Table available at Amazon.com. A collection of Delphine’s treasured dessert recipes along with uplifting inspirations for the soul. The “pray and bake warrior” provides all the essential ingredients to excite the palate and ignite the soul with words of wisdom, inspiration and encouragement.
Recipe: Mahogany Rose Cupcakes – featured below.
Delphine Kirkland’s latest book: Crumbs From the Master’s Table
Secret sauce: Delphine is a warrior baker and prayer warrior. Her creations are sheer #foodporm and I mean that in the highest Instagram sense. One of my favorite references to her by one of her followers is “pastry baking preacher friend.” Her baking is more like a ministry of what can be created from ingredients like hope, faith, encouragement and love.
What sets her apart is her heart of service, her devotion to God, and her “pray and bake” inspirational tagline. “God feeds me with ideas and special ingredients to help others,” said Delphine during our interview. “Because of what God has given to me, I can give to others,” she said adding that her @cookiescrumblescakes account has grown in ways she never imagined.
Her voice, her story
I am the daughter of Anderson and Daphne Paige. I have two older brothers, Andrew and Anderson Paige, Jr. I lost my sister Delores from a sickness at an early age. I am the baby of the family. I was raised with strong religious beliefs. I had a praying mother, father, and grandmother and they instilled the word of God in me constantly. I have a talented family, my mother, brothers and I sing. I’ve been singing since the age of 3. I sing gospel music. While attending college, I majored in opera, but a sickness prevented me from pursuing it farther. Once I was healed, I had lost interest and no longer wanted to pursue singing.
My family has always loved the warmth and traditions of the holidays. That’s when the baking bug bit me. My mother’s aunts and cousins were excellent bakers. During the holidays, my brothers and I would go to her aunts and cousins homes to pick up the cakes for the holidays. My mother would make pound cakes and cream pies, but the six layers caramel, chocolate, and coconut cakes would come from relatives and neighbors. That’s when I began trying out my baking skills.
Left: Delphine and her mother Daphne Paige; Right top: Delphine and her husband Ben at a Rolling Twenties Gala Charity event in Phoenix, AZ; Right bottom: Delphine and husband Ben at a Gone with the Wind theme party.
I am happily married to my husband Ben, for soon to be 17 years in June. We are pastors and co-pastors at the Tabernacle of God Holiness Church in Uniontown, Alabama. We are a branch church from our original church in Sweet Water, Alabama. I have a women’s ministry, and I am in the process of launching one in another city.
I am a self-taught culinary artist. In 2004, I read a newspaper article that announced that Michaels Specialty and Craft store was offering a cake decorating class. I remember talking my husband into taking it with me. We completed cake decorating levels I and II. My only regret is that I didn’t take it seriously after taking the class. I would bake a little but I wasn’t consistent. And besides, going into business and selling cakes was the furthest thing from my mind. I started watching a few baking videos in 2010 on YouTube, and was inspired to make cupcakes after watching an episode on Food Network, Cupcake Wars. Suddenly my interest in baking and the possibility of starting a business was rekindled.
A few of Delphine’s creations. Left top: Devil’s Food Cupcake. Right top: White Chocolate Covered Peanut Butter Crackers. Bottom: Toffee Pecan Cookies.
I am a florist. I like making floral arrangements from time to time and will probably do some arrangements to add to my Instagram photos in the near future.
Cookbook she cannot live without
I’m a southerner so the Southern Living Cookbook is the one I cannot live without.
Where her recipes have been published
Amazon, CreateSpace, and Instagram.
The focus of her Instagram posts
I want to build and brand my business, and spread the word of Christ. Not everyone goes to church and we all need to be motivated and inspired at some point. I chose Instagram to be that tool.
Her most popular post
Smoky Maple Bacon Cupcake
My Smoky Maple Bacon cupcake had the most hits for me on Instagram than any of my cupcake posts. Locally selling, it is the most popular. I have never seen men devour cupcakes like they did this one. I call it a “man’s cupcake.” They especially love the bacon on the cupcake with it’s spicy flavor, that’s the secret. After this post, my culinary inspirations quickly became popular.
The best thing that has happened because of Instagram
Because of the inspirations that I’ve included on my account, Instagram has given me an audience that has come to rely on my inspirations. I frequently get direct messages all times during the day and night from many of my followers who ask for prayer requests, or they just need someone to talk to. I hear from followers with terminal diseases, those fighting cancer, depression and dealing with relationships problems who ask me to pray for them. To know that through the guidance of God I can be a blessing to someone – whether they are near or far – gives me an awesome feeling. To have followers from across the waters asking for permission to teach their bible study group the inspirations that I have posted is priceless. I know they are bringing the word of God to places I cannot go. All of this has been such a blessing and so gratifying to me.
What’s new, what’s next
From the Instagram account @crumbsfromthemasterstable
With her Instagram followers clamoring for more inspiration and words of spiritual encouragement, Delphine launched a second Instagram account @crumbsfromthemasterstable, taken from the name of her first book, dedicated to words of inspiration and encouragement.
While her first book Crumbs From The Master’s Table fulfilled a dream to author a book, she knows this is just the beginning. Delphine has aspirations to write a book of her most treasured inspirational sentiments and also a children’s cook book.
Mahogany Rose Cupcakes
The Story Behind the Rose
When I first started my cupcake business, I was not well known like the other home based baking business in my little rural city. I wasn’t getting many orders. So in the meantime, I would look at YouTube videos and learn how to pipe large roses on a cupcake.
I received a phone call for the biggest order I had ever gotten. The order was for 3 dozens cupcakes and one of the dozen had to be chocolate cupcakes with a big rose covering the entire cupcake.
I was nervous and I wanted to leave a lasting impression. I began praying and baking and sweating. I watched Rose Cake Diva videos on YouTube so many times that I lost count.
I didn’t like how they turned out, but every time I tried to improve them, they kept coming out the same. The next day I delivered them and when my customer beheld them, she had the biggest smile on her face. I was relieved and grateful. Turns out, God allowed me to pipe them the way she had envisioned.
These cupcakes have a special meaning to me. They are moist, delicious and the Chocolate Ganache frosting makes them decadent. I hope you enjoy this recipe.
¼ cup unsweetened cocoa powder
½ teaspoon Folgers French Vanilla coffee
¼ cup boiling water
½ stick unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
1¼ cups all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt
1 cup Crème fraiche (I prefer homemade)
Chocolate Ganache Frosting
10 oz. semi chocolate chips
1 cup heavy cream
1. Preheat oven a 350 degree and line 12 liners in a standard cupcake pan. Prepare one day before baking these cupcakes.
2. Mix together cocoa powder, coffee, and boiling water until the cocoa and coffee grains dissolves. Let it cool completely. In a separate bowl, sift together flour, baking soda and salt. Set aside.
3. Using a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy and smooth. Add egg and beat well. Combine the vanilla and cooled cocoa mixture. Add flour gradually with the crème fraiche on a low speed but be careful not to over mix. The batter should be fluffy.
4. Spoon batter into cupcake cups about two-thirds full. Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and let cupcakes cool to room temperature. Frost cupcakes with chocolate ganache frosting.
5. Prepare chocolate ganache frosting. Place chocolate chips in a medium size bowl. In a small saucepan, bring the heavy cream to a boil. Remove the saucepan from the heat, and pour the hot mixture over the chocolate chips, making sure the chips are covered completely. Allow to chill at room temperature for 3 hours. You can place in the fridge for 30-45 to speed up the process if you like, but I prefer room temperature. Use a stand mixer fitted with a whisk attachment and whisks the frosting until fluffy. Fill pastry bag using a 2D close star piping tip and frost your rose cupcakes.
How to makeCrème Fraiche
In a medium bowl combine 1 cup heavy cream and 2 tablespoon buttermilk or sour cream. Mix heavy cream with buttermilk or sour cream. Pour mixture in the jar and cover with plastic wrap and let it sit at room temperature for 24 hours or until thick. Transfer to the refrigerator until ready to use. Crème fraiche may be kept refrigerated for up to two weeks.