Willis began baking for fundraising
Jade Willis first made a name for herself by baking for her team’s fundraiser at the N.A.S.A. Tribal Basketball Tournament held in Florida six years ago, shortly after she started college.
Willis said that the fundraiser brought her team closer together. “I would bake, and they would go out and sell it,” she said. “That’s a familiar thing on the Reservation, going door-to-door selling baked goods.”
Her talent quickly gained attention. “I guess people liked the way I bake because they started placing personal orders for birthday parties and weddings,” Willis said.
Willis, who is engaged to Grifith Willis and set to marry in January, is also in her second year of teaching third- and fourth-grade math and science at Bogue Chitto Elementary.
“Teaching has become my personality,” she said. “I love inspiring Choctaw children to finish college, become educators, and do more than what they’re used to. Our kids often struggle with self-confidence, so I hope to help build that up.”
Willis enjoys baking cupcakes and making chocolate-covered strawberries, but her popular cake pops—rolled-up cake dough dipped in chocolate—were what originally drew personal orders.
Her fiancé, who she admits might be biased, especially loves her cheesecake tacos, which have become a fan favorite as well.
“I’m a perfectionist and criticize myself a lot, but hands down, the cheesecake is my best,” Willis said.
Willis takes orders through her Facebook page, “U-Nick Treats,” a name inspired by her late sister, Nickole, who sold beadwork under “U-Nick Beads.”
“The year I started baking for the fundraiser was the same year my sister passed away,” Willis said. “That’s a good memory because she was helping my team fundraise, and she coordinated everything.”
With a pantry shelf dedicated to sprinkles and always stocked with buttermilk for her cupcake recipe, Willis has created a baking haven at home.
Her advice to aspiring bakers is to know your oven and understand the temperature it can handle. For Willis, the best part of baking is seeing the joy it brings to others.
CLASSIC VANILLA CUPCAKES
2 sticks (1 cup) unsalted butter, softened
½ teaspoon salt
1 ½ cups white sugar
1 tablespoon vanilla extract
1 cup buttermilk
4 large eggs
2 ½ teaspoons baking powder
2 ½ cups all-purpose flour
Preheat the oven to 340°F (170°C). Line a cupcake tin with liners. (Can make up to 24 cupcakes). In a large bowl, cream together the butter and salt until light and fluffy. Gradually add the sugar, mixing well until the mixture is smooth and fluffy.
Stir in the vanilla extract and mix well to incorporate. Slowly add the buttermilk, mixing as you pour. Note: Don’t worry if the mixture looks curdled—this is normal! Add the eggs one at a time, beating well after each addition.
Sift together the baking powder and flour, then gradually add them to the wet ingredients. Mix until just combined, being careful not to overmix. Divide the batter evenly among the cupcake liners.
Bake for 13-14 minutes, or until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
CANDIED GRAPES
(This candy mixture can be used with any fruit!)
3 cups sugar
1 cup light corn syrup (Karo Syrup)
1 cup water
Flavoring of your choice (e.g., strawberry)
Food coloring of your choice
50–60 grapes
Toothpicks
Prepare your grapes by inserting a toothpick into each one and set them aside. Set your stove to medium heat and combine the sugar, corn syrup, and water in a medium-sized saucepan. Stir until the sugar is dissolved.
Heat the mixture until it reaches 300°F (149°C), checking with a candy thermometer. You can also use the cold-water test—drop a small amount of the mixture into cold water. It should harden immediately into a brittle texture.
While the mixture is heating, you can prepare your flavoring and food coloring. Once the candy mixture reaches the desired temperature, remove it from the heat and stir in your chosen flavor and color.
Dip the grapes into the candy mixture one by one, making sure to coat them evenly. You’ll need to work quickly, as the candy hardens fast once it begins to cool.
After dipping, place the candied grapes on a baking sheet lined with parchment paper, and transfer them to the freezer for about 30 minutes to set. This recipe yields around 50–60 candied grapes, depending on the size of your grapes.
STRAWBERRY CRUNCH TOPPING
1 stick (½ cup) salted butter, room temperature
1 packet strawberry-flavored gelatin (Jello)
1 packet instant vanilla pudding mix
1 cup self-rising flour (divided)
Preheat your oven to 350°F (175°C). Divide the butter in half and place each half in separate bowls. In one bowl, mix the butter with the strawberry gelatin packet and ½ cup of self-rising flour. Use a fork to blend the ingredients until a crumbly consistency forms.
In the second bowl, mix the butter with the vanilla pudding mix and the remaining ½ cup of self-rising flour. Again, blend with a fork to achieve a crumb-like texture.
Line a baking sheet with parchment paper and spread the strawberry and vanilla crumbs evenly across the sheet, mixing them slightly to ensure even baking. Bake for 7–8 minutes, until the topping becomes slightly golden and crisp.
Remove from the oven and place the mixture in the freezer for at least 30 minutes to cool completely. Once chilled, place the baked mixture in a food processor and pulse until you achieve a fine, crumbly texture.