Ballantyne Magazine

Winter 2018

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

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See Yourself Here? Share with us your creative projects and you could be featured on this page. Contact Jodi Greenwald at The magazine staff reviews submissions and consults with Matt Olin at CreativeMornings/Charlotte, C R E A T I V E S P A R K Full of Flavor Relationship-minded baker launches business By Jodi Werner Greenwald | Photo by Ray Sepesy Ballantyne's Myra Harris launched her online baking business, www.myrassweetstuff. com, in fall 2018. She creates scratch-made, portion-controlled goodies with a nod toward romance and relationships. After one bite of her oatmeal raisin walnut butterscotch cookies, or a small taste of her chocolate "Sinsation" mini bundt cakes, customers may find themselves smitten. When not baking, Harris can be found working as a contract technical writer and editor for the Federal Communications Commission. 96 BALLANTYNE WINTER 2018 - 2019 Creative Spark From your experience, how are relationships and baking connected? I personally think that when you bake something for that someone special it is intimate, tangible and an edible display of devotion. Nothing compares to a scrumptious dessert hot out of the oven. How did you decide to launch your baking business? Baking and cooking has been a lifelong passion of mine, and perfecting desserts and sharing them with my family and friends truly makes me happy. The business provides me the opportunity to share my desserts with the world. What is your favorite item to bake and why? My cookies, as I can be as creative as I want. How do you come up with your flavors? It is usually determined by whom I am preparing an item for, which is what drives my inspiration. A friend who is a true foodie asked me to try adding butterscotch and coconut to my oatmeal raisin walnut cookies. I experimented and one of my top sellers was born. I eventually dropped the coconut and decided to offer the oatmeal raisin walnut butterscotch cookies. I plan on offering them again with coconut in the near future. When and how did you start baking? In my early 20s, by making a pound cake for a friend. It was at that moment I realized that not only did I enjoy baking, but that I was good at it, too. I even had a neighbor who would purchase my leftovers. What unusual ingredients have you put together? I add melted chocolate to my whipped cream custard, chocolate pound cake, strawberries and strawberry glaze — making my famous Chocolate Strawberry Shortcake. Delish! Did any failures or surprises lead to successful recipes? Yes. I have a customer who loves banana pudding and cheesecake, so I experimented and created Banana Pudding Cheesecake. How do you determine your portion sizes? People are more health conscious these days, which is why I specialize in miniature, custom desserts. It allows my customers to satisfy their sweet tooth without feeling guilty. Ballantyne Magazine Special 10% off any order through February 2019 Use Code: BMS2018

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