Generation Magazine // Issue No. 5

Issue no. 5

Autumn

ST O R I E S / I N S P I R AT I O N

G E N E R AT I O N MAGAZINE

stories & inspiration for the generation.

G E N E R AT I O N MAGAZINE

olivia walls Editor-in-chief @livvwalls host: https://issuu.com/generation-mag submissions: genmagpublication@gmail.com

Generation Magazine extends a heartfelt ‘thank you’ to our

CONTRIBUTORS Ashley Maiso Moriah Tate Cassandra Dorsaint

follow along on @generationmag_

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CONTENTS 06 EDITOR’S LETTER A note from Livv regarding this season’s issue.

08 ON THE COVER

A look at the golden hues during the peak of autumn in the city of Chicago.

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THE JOY OF BAKING Baker, pastry chef extraordinaire, and owner of Tate’s Tasty Treats, Moriah Tate, shares her love for baking.

20 THE TASTE OF FALL Fall in love with these featured dessert recipes by Tate’s Tasty Treats.

34 EVIDENCE OF A

CONFIDENT WOMAN

Cassandra Dorsaint is changing the gift-giving experience as we know it.

PHOTO BY ANGELA CARABELAS

A LETTER

FROM THE

EDITOR Dear Reader, I’m writing to you from my back porch on a sunny October afternoon where it’s currently 85 degrees and I’m starting to sweat. Autumn in Florida is a very different experience than for most people living in the US. The weather hardly dips in temperature, making it feel like we are still on the tail-ends of summer.

Here in the Sunshine state, we don’t have the luxury of relying on the environment to tell us when the seasons have changed. We have to make the switch for ourselves and within our households.

Creation understands the purpose and importance of change. There’s a reason for the fluctuating of temperature and there’s a plan for the beautiful death of leaves. Nature knows when to transition and with that we are given the gift of a new season.

A change of pace invites one to slow down enough to take joy in the simple things in life such as baking (page 10) and learning a new recipe or two (page 20). And what makes the season feel the most like fall is engaging in the power of thoughtful and intentional giving (as I wore a scarf to work this week and nearly seen on page 34). suffocated from the heat and humidity. When my co-workers asked why I would do such a Whatever autumn looks like to you, I hope this thing, my reply is always, “we have to at least issue helps usher you into a new perspective of act like its fall!” the season. On every page, you’ll be reminded of the few things that make this time of year Though it may not be a brisk 65 degrees in my special and that sharing them with others is location and the leaves may not be turning the best way to experience it all. from green to gold as seen on page 8, in my mind the seasons have transitioned and I’m with love, ready for the shift that autumn brings.

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Livv

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FA L L I N G FOR

sweets

Baker, pastry chef extraordinaire, and owner of Tate’s Tasty Treats, Moriah Tate, shares her love for baking and a few of her quintessenital fall desserts that are sure to delight your tastebuds and warm your soul. words & recipes by MORIAH TATE photography by ASHLEY MAISONET

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Why baking?

My love for baking started at a very young age. I’ve been told that when we would take our summer trips to Daytona Beach, instead of building sandcastles, I would make sand cakes. I’d add the final touches by sprinking the sand ever so carefully on my sandy cakes.

I come from a line of bakers, being that my great grandmothers were both skilled bakers. One even owned her own diner. They were the grandmothers that never used a recipe for anything, it was in their blood, passed down for generations.

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s time progressed, my love for baking and cake decorating grew as I studied some of my favorite Food Network stars likes Duff from Ace of Cakes, Buddy from Cake Boss as well as a host of other cake decorating shows.

My favorites being Cake Wars and Cupcake Wars! I discovered that Micheals craft store offered cake decorating classes and it was there that I received the foundation of my cake decorating. To test out my newfound skills, I decorated a cake to resemble a basket of daisies with delicate, royal icing butterflies. I entered it in the state fair and to my surprise I not only won first place in my division, but first overall! My grandmother had me featured in the West Orange Times. This was a monumental moment for me.

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At the age of 14, it was my dream to start my own baking business and I did just that. Thus, Tate’s Tasty Treats was born! Since then, I have grown as a cake decorator and I continue to cultivate my passion and creativity in baking everyday.

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I am always watching the latest cake and dessert trends and perfecting my own craft.

I am best known for the red velvet cake that I make. A southern classic red velvet cake with a creamy, cream cheese frosting!

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e l b i d e g n i t a e r c e v o l I

y o j g n i g n i r b d n a s confection . s r e m o t s u c y m l l a to No matter what the future holds for Tate’s Tasty Treats; cakes, pies, cookies and all things sweet with a touch of my decor will always be my love!

- Moriah 19

the Taste of Fall re c i p e s b y Tat e’s Ta s t y Tr e at s Pumpkin Spice Latte Cookies What would Fall be without Pumpkin Spice!

Everyone looks forward to the famous Pumpkin Spice Latte or anything pumpkin at that. These addictive cookies satisfy your pumpkin spice cravings in one fluffy bite. ingredients: ½ cup Butter (soften) ¼ cup Sugar ½ cup Brown Sugar 1 egg ½ cup canned Pumpkin Puree ½ tsp. Vanilla Extract ½ tsp. Coffee Extract 1 ¼ cup Flour ½ tsp. Baking Soda ½ tsp. Pumpkin Pie Spice ¼ tsp. Nutmeg ¼ tsp. Cinnamon *Pinch of salt

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COFFEE GLAZE ½ cup of Confectioner Sugar ½ tsp. Instant coffee 1 Tbsp. hot water

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BAKE: 8-9 minutes

MAKES: 30 cookies

1. Set the oven to 350 degrees.

2. In a separate mixing bowl combine your dry ingredients (flour, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt) mixing until well combined.

3. In a large mixing bowl, cream the butter and both sugars until light and fluffy on low-medium speed.

4. Next, add the egg, pumpkin puree, vanilla & coffee extract until combined.

5. Now, add in the dry ingredient mixture to the bowl mixing on a low speed until everything is evenly combined.

6. The batter will not be your typical cookie batter as it will have the consistency of a thick cake batter.

7. Line your baking sheets with a silicon baking sheet or parchment paper.

8. Using a cookie scoop or, if you don’t have one, scoop a generous tablespoon of batter onto the lined cookie sheet at least 2 inches apart.

9. Bake 8-9 minutes until done.

10. Once the cookies are done place them on a wire rack to cool and prepare the glaze.

11. Heat your water and in a small bowl add the water to the coffee granules. Stir until combined.

12. Add the coffee mixture to the confectioner sugar and whisk together.

13. Now drizzle on the cookies and let the icing set. Then enjoy!

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Enjoy them with your

next cup of coffee!

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fall in love with...

Apple Pie Pops While Apple pie is a staple Fall dessert, these cute little pie pops pack all the apple pie flavor in a mini pie on a stick.

These fun treats can be featured at your next fall party or as a delicious grab and go treat. These apple pie pops can be enjoyed with a drizzle of caramel and a scoop of vanilla ice cream. . .Yum!

ingredients: 1 Granny Smith Apple 1 Gala Apple 1 tsp. Lemon juice 1 ½ Tbsp. Sugar 1 ½ Tbsp. Brown Sugar 1 tsp. Cinnamon *Pinch of Nutmeg *Pinch of Salt 1 tsp. Vanilla extract 1 egg 2 Tbsp. Unsalted butter 1 ½ tsp. Flour 1 package of already made pie crust Lollipop sticks

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BAKE: 11-12 minutes

MAKES: 16 pie pops

1. Preheat the oven to 400 degrees.

2. Peel and cut up the Granny Smith and Gala apples into small chunks and place in a mixing bowl with lemon juice, sugars, cinnamon, nutmeg, and salt.

3. In a saucepan on medium heat melt the butter and then add the apple mixture.

4. Bring to a light simmer cooking the apples until tender 3-5mins, stirring every so often.

5. Add in vanilla and stir together.

6. Stir in flour and cook another minute stirring frequently.

7. Take the mixture off the heat and let it sit to cool and thicken, turn off the stove.

8. Take out pie crust and sit out following the instructions on the package.

9. Lightly flour your work surface and lay out the crust, using a circle cookie cutter or biscuit cutter approx. 3 inches, cut out circles.

10. In a small bowl, whisk the egg.

11. Take a pie crust circle and place on a lined baking sheet either with a silicon mat or parchment paper.

cont’d Using a small pastry brush or your finger apply some of the egg around the edges of the pie crust and add your lollipop stick on top.

12. Spoon a teaspoon of the cooled pie filling in the center of the circle.

Be careful not to over fill.

13. Then add another pie crust circle on top sealing the pie using a fork and pressing down around the edges.

14. Brush some egg wash on the top and by using a small knife make 4 small slits in the shape of a cross.

15. Repeat steps 11-14 until you fill a baking sheet. You should be able to fit at least 6 on a sheet laying them in opposite directions (one up and one down).

16. Bake the pie pops for 11-12 minutes until golden brown on the top.

17. For an added flare you can sprinkle some cinnamon sugar on top before baking.

18. Once they are finished allow them to cool or enjoy warm. *Be careful as they are fragile while still warm.

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Try these delicious recipes and share them by tagging @tatestastytreats on Instagram!

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ON THE COVER In the city and suburbs of Chicago, Illinois, a magnificent color pallete emerges. During the peak of autumn, golden hues make their glorious debut. photography by ASHLEY MAISO

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utumn hits differently in various parts of North America. In ChiTown, autumn does not subtly pass on through. It makes its appearence with a splendid display of warm, golden hues that are bound to leave a lasting impression. Whether you’re exploring the city or venturing to the outskirts of town, nothing rings in the fall season quite like nature’s color palette.

WORDS BY OLIVIA WALLS

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Evidence of a Confident

WO M A N

Cassandra dorsaint is changing the gift-giving e x p e r i e n c e a s w e k n ow i t.

a q + a with cassandra dorsaint

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Q

What is the mission behind CreativeByCass?

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CreativeByCass exists to provide gifts that are thoughtfully crafted with a touch of hospitality. Our mission is that everyone would experience the feeling of being intentionally honored and celebrated!

Q

What inspired you to start your business?

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A friend encouraged me when I needed it most and, in return, I gave her a gift. It was a gift with the same quotes of encouragement that she gave me.

Our mission is that everyone would experience the feeling of being intentionally honored and celebrated!

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Q

‘Evidence of Confident Woman’ is a phrase that you have titled a series of your gift boxes. Elaborate on what this phrase means.

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The evidence of a confident woman is when she is able to keep her head up in the midst of her lowest moments.

The thing is: not every woman gets to that place of confidence on her own, and if she is already there, there’s a chance she has not been affirmed for the confidence she demonstrates. Thus, I was inspired to create the Evidence of a Confident Woman series.

A friend encouraged me when I needed it most and, in return, I gave her a gift.

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When she opens up an Evidence of a Confident Woman box by CreativeByCass, it is a beautiful and intentional reminder of the truth about who she is. That she is valued, loved, and whether she feels like it or not, is confident.

Q

What do clients experience when receiving a personalized gift from CreativeByCass?

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Opening up a gift by CreativeByCass is an all inclusive experience. With every unravel, clients journey within a moment of feeling thought about, loved, and encouraged.

Q

What are your future goals and dreams for CreativeByCass?

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CreativeByCass would like to elevate the gift experience by traveling to not only deliver the boxes, but to deliver moments with photoshoots, videos, and surprise guests.

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