These Black Bakers Are Sure To Sweeten Up Your Timeline
Picture this: it's a rainy Sunday morning in the winter. You wake up still tired from the night before (wink, wink) but nevertheless, you're in good spirits. You roll over to feel the warmth of your significant other but to your surprise, he's not there. You sit up, rubbing the sleep from your eyes in a slight state of confusion and angst––that is until he comes sauntering in with a tray of food. He's brought you breakfast in bed, specifically your favorite: Blueberry French Toast, eggs made just the way you like, a side of bacon, and a carafe of home-mixed mimosas.
The tray looks like it belongs on the cover of Food Network Magazine. You smile sweetly at him before digging in. Now this could be you IRL sis, but you playing. Put yourself and the lover in your life on game by putting them onto these delectable treats made by black bakers sure to keep your sweet tooth singing.
Chef Jeff Morneau
Courtesy of Chef Jeff Morneau
With a background in French Culinary and vast experience working for various catering companies and restaurants, Chef Jeff quit his job in 2011 in pursuit of more fulfilling work. Thus Chef Jeff Catering was born. And though he admits to initially running away from baking as long as he could, it's something he now truly loves in the most positive way. "It's the passion for me. I never look at the dollar amount and I think that's why I'm in abundance the way I am now. The satisfaction of my customers and the retention of my customers really keep me going." And while this self-taught baker excels at all things cakes, pies, cookies, cupcakes, and event planning, his viral claim to fame are no doubt his flaky, buttery, melt-in-your-mouth Haitian patties.
What Baking Means to Him:
"It's a sense of fulfillment to know that people seek something I created. My job isn't a job, it's a hobby that pays well. My downtime, I find fulfillment in creating new things and trying new techniques. Baking makes me whole. It gives me a sense of tranquility, I get a sense of peace out of it. It allows me to create."
Career Highlight:
"It would be the Haitian patties. I say that because the biggest thing you're planning is never going to pop the way you want it to pop. It's always going to be the least amount of work in, that's gonna be the thing. They [The Haitian Patties] were never supposed to be a thing. I forgot them at an event and I needed to figure out what to do with them. But they helped put me on the route of becoming a household name. You know, people are waiting on them to be released again. So now, I have a tangible product that's sought after."
Future Plans:
"I would like to have Haitian Patties in distribution and create well-branded cookware. I want to have more things inside people's homes that say 'Chef Jeff.'"
For more of Chef Jeff, follow him @ChefJeffDidIt.
Chef Jeff's Blueberry French Toast
Courtesy of Chef Jeff Morneau
Prep Time: 10 mins | Cook Time: 20 mins
Ingredients:
- 8 slices brioche
- 1 stick of butter
Egg Mixture:
- 1 cup evaporated milk
- 1/2 cup sweet condensed milk
- Dash of cinnamon
- 1 egg
- 2 tablespoon sugar
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 tablespoon of Brandy
Blueberry Drip:
- 2 cups blueberries (or fruits of choice)
- 1/2 cup sugar
- 1 tablespoon brandy
Cream Cheese Drizzle:
- 8 ounces cream cheese
- 1/2 cup sweet condensed milk
- 1/2 cup evaporated milk
Garnish:
- Whipped cream
- Fresh mint
- Sugar
Directions:
- In a bowl, whisk together: milk(s), egg, vanilla, brandy, orange zest, cinnamon and nutmeg.
- Dip bread in egg mixture, flip to coat both sides evenly. (Do not let it get too soggy.)
- Toast bread slices on a buttered nonstick skillet on medium heat until browned on both sides. (Dress with the drip.)
- Blueberry Drip: In small saucepan, add fresh blueberries, dash of Brandy, 1/2 cup of sugar, and bring to a boil; then slowly simmer for 5 minutes.
- Cream Cheese Drizzle: Mix Cream Cheese (softened), sweet condensed milk, evaporated milk. (Transfer into a squeeze bottle.)
- Top with 10 times sugar, a dollop of whipped cream and fresh mint.
Vee the Baker
Courtesy of Vee the Baker
Veronica Fletcher has Thanksgiving of 2014 to be grateful for when it comes to her booming business. After a coworker commissioned her to bake desserts to adorn the family dinner table, it proved to be the spark she needed to launch her then-fledgling version of Vee's Bakeshoppe. By Christmas of that same year arrived, Fletcher received more dessert requests from coworkers for their family gatherings. Following the successful holiday season, Vee's Bakeshoppe hosted a pop up in May of that next year where she sold out of her signature cupcakes in the first 30 minutes--officially cementing her as a small business owner.
For Vee though, it's all about the feeling of satisfaction for people she serves. "The best part is the smile I get when someone enjoys one of my creations. I live for the pause and long, drawn-out "yums" when that first bite melts into their mouths. The happiness of being satisfied or having spirits lifted by a little flour, sugar, butter, and time is well worth my effort."
Length of Time Baking:
"I started baking in college with the hopes of recreating the desserts I grew up enjoying. The hunger for home led to numerous calls to and long recipe walk-throughs with my mom. Growing up, we didn't keep packaged sweets in our pantry because my mom, known to many in the Dallas area as the 'Cookie Lady', baked all the time."
Favorite Dishes to Bake:
"My beloved bakes are 7-Up pound cake, homemade cinnamon rolls, and a beautifully decorated layer cake. The versatility of and endless ways you can enjoy a delicious piece of pound cake has allowed me to create recipes that range from breakfast to dessert. The inviting smell and ooey-gooey goodness of a homemade cinnamon roll with a cup of coffee is the perfect way I like to start the day and end it on some occasions. Creamy, velvety buttercream, and bright colored decorative elements on my layer cakes allow me to be artistic and playful."
What Baking Means to Her:
"Baking is my therapy. As one who works a corporate job full-time, I look forward to getting into the kitchen after a long day and baking my feelings away. Sweet creations are always the best reward before calling it a day (or night). The process of baking and the bakes I'm able to create bring to fruition an idea, or emotion that I want to convey. It is truly my passion. I want each and every recipe that I craft to ring of my personality and love for good food, great moments, and amazing memories."
Let's go sis! For more of Vee, follow her on IG @veethebaker.
Vee’s 7-Up Pound Cake Recipe
Courtesy of Vee the Baker
Ingredients:
1 cup of salted butter (2 sticks), room temperature
1/2 cup of vegetable oil
3 cup of granulated sugar
1 Tbsp. vanilla extract
1 Tbsp. lemon extract
3 cup of all-purpose flour
5 eggs, room temperature
3/4 cup of Sprite, room temperature
Directions:
- We'll be using a single rack in the oven. Remove the top oven rack and place the bottom rack on the third position rack from the bottom. Preheat the oven to 290 degrees.
- Prepare your bundt pan by coating it with non-stick vegetable spray or shortening and flour. I personally prefer shortening and flour. (You cannot substitute vegetable oil for shortening here. The consistency is not the same.)
- Sift flour and set aside.
- Crack eggs in a small bowl, removing the chalaza. Beat eggs with a fork and set aside.
- In a bowl of a stand mixer, add butter, oil, sugar, vanilla, and lemon extract, and turn the mixer to Stir. Mixture should become light and fluffy before moving to the next step.
- Spoon in flour alternately with the Sprite while the mixer is going. You want to add enough Sprite to moisten the dry ingredients. I suggest you add the flour ingredients in thirds. Stir until mixture is smooth.
- Slowly pour in eggs while the mixer is running. Stir until batter is well mixed and smooth. Do not over beat the batter.
- Pour batter into the prepared bundt pan, spreading evenly to ensure the cake bakes out evenly.
- Bake for 90 minutes (timing will depend on how your oven cooks) or until the cake tester/toothpick comes out clean.
- Remove from oven and allow to cool for five (5) minutes before flipping out on the cake stand. Allow cake to finish cooling before serving.
Darius Cooks
Courtesy of Chef Darius Williams
Idle time might be the devil's playground but for Chef Darius Williams it was exactly what he needed to launch his now 7-figure business. After closing down his Chi-Town bakery two weeks before the pandemic hit, all it took was time, creativity, and a viral Peach Cobbler Pound Cake to position himself where he needed to be in this new season. And after just two weeks of fulfilling customer orders, Williams was able to obtain a space and staff to further serve his base with not just cakes but with a sense of care and compassion as well. "For me looking back over the years, watching my grandmother in the kitchen moving about--all of the values that I learned from her are sort of ingrained in me. And you see that come out in the food I make. So it's more so about expressing the history and the culture and all these little nuances that have inspired me to be who I am today."
Length of Time Baking: Over 20 years.
Favorite Dishes To Bake: "Red Velvet Cake, Vanilla Cake with Vanilla Cream Cheese. Anything I can mix with cognac, rum, or tequila when it comes to food––I enjoy that a lot."
Career Highlight: "Starting the pound cake business and in two months, making a half-million dollars."
For more of Chef Darius, follow him on IG @Dariuscooks.
Chef Darius Williams' Strawberry Moscato Shortcake
Courtesy of Chef Darius Williams
Ingredients:
- 2 cups of sugar
- 1 cup of vegetable oil
- 1 1/2 cups of buttermilk
- 2 teaspoons of vanilla extract
- 2 eggs
- 1/2 teaspoon of baking soda
- 1 pinch of Kosher salt
- 2 1/2 cups of all purpose flour
- 2 cups of chopped strawberries
- 1 tablespoon of sugar
- 1/2 cup of Moscato wine
- For the whipped cream
- 2 cups of heavy cream
- 2 tablespoons of sugar
- 1 tablespoon of vanilla extract
Directions:
- Preheat the oven to 350 degrees.
- In a bowl, combine the sugar, vegetable oil, and buttermilk until the sugar is dissolved. Then, add in the eggs and vanilla extract. Mix well. Then, add the remaining dry ingredients and mix until well combined.
- Pour into prepared ramekins and bake until golden brown. This should take 13-15 minutes.
- Once the cakes have cooled, remove and cut in half. Then, brush each half with Moscato.
- For the whipped cream, add all the ingredients into a mixer and whip until well combined.
- For the strawberries, mix with the sugar and Moscato and set aside.
To assemble, layer the cake with strawberries and whipped cream and enjoy.
Jarrett Hill
Having a restauranteur for a grandmother and a caterer for step-mom, if cooking didn't become a part of your personality, it would be very hard to believe. Luckily for Jarrett Hill, that isn't the case. Having been in the kitchen since he was a little kid, baking has always been an enjoyable part of his life. Whether it was baking desserts as a way to connect with his family as a young one or making monkey bread to cope with the myriad of emotions that come with a global pandemic, for Hill this passion is one he's found to be both a spiritual and saving grace during these times. "A friend of mine references cooking as a prayer and says sometimes cooking can be prayer if we're methodical in the way that we handle different things and really zoned in on it. That's always kind of stuck with me, that you can make anything into a prayer or a meditation. It's not just about sitting with your legs crossed or your hands folded. It can be anything where you really immerse yourself. And I've found that to be true for me."
Favorite dishes to Bake:
Puff pastry desserts, Cheesecakes, Banana Bread
What Baking Means for Him:
"I started to do 'rage baking' back in May and June with the protests happening all around because of anti-Blackness and policing. I was baking so much to the point where I started giving it away to friends. It's been something that helps me calm down in moments where I'm angry or sad or depressed. It's been really helpful. And I think part of it is also about feeling like you have a little bit of control over something. It gives a sense of accomplishment and I think that's important in the time we're living in right now. A lot of people's careers are thrown into question, their futures are thrown into question, and sometimes we just need a win."
Future Plans:
"I'm really curious about venturing into the edible space, so I've been intrigued by that. Especially since it's legal where I live in California. It's not a part of my long-term goals to open up a bakery, but I'd be lying if I said I hadn't thought about it. I do enjoy it but I don't want it to start feeling like a job."
To keep up with Jarrett, follow him on IG @jarretthill.
Jarrett Hill’s Banana Bread
Courtesy of Jarrett Hill
"I add in twice the vanilla, scratch the coconuts, and sometimes (if I'm really feeling myself) like to switch out bananas for sweet potatoes. Making my own vanilla extract is one of my favorite secrets to always turning out great baked goods. And it's super simple using scrapped vanilla beans and your favorite pure alcohol – i like to use bourbon or whiskey."
Ingredients:
- 2 cups mashed bananas (about 5-6 bananas)
- 2/3 cups canola oil
- 4 eggs
- 2 cups all-purpose flour (and extra to dust pan with)
- 2 cups sugar
- 1 box vanilla instant-pudding mix
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup unsweetened shredded coconut
- 1 (3.5 oz) bar dark chocolate (chopped into chunks)
- Salted butter optional for serving
Directions:
- Preheat the oven to 325°F.
- In a large bowl, mix the mashed bananas, eggs, and oil and set aside.
- In another bowl, mix together the flour, baking soda, salt, sugar, and pudding mix. Mix the dry ingredients into the bowl of wet ingredients, but avoid using a mixer. Do this part manually to keep the end result nice and fluffy.
- Chop up the dark chocolate bar. Add that and the shredded coconut to the batter.
- Grease the pan (this means rubbing lots of butter all over it) and coat the butter in a layer of flour. Flip the pan upside down to shake out the excess flour.
- Bake until the cake bounces back when pressed or if a toothpick comes out clean when poked in. Depending on the pan, your baking time will vary. With a bundt pan, estimate around 60 to 80 minutes, depending on how deep it is. Let it cool for about 10 minutes and flip it onto a clean plate or tray for serving.
- Enjoy it warm with butter or a scoop of ice cream! Keep it either refrigerated or left out in an airtight container.
Desserts by Ine
Courtesy of Ine Ihonkhai
The search for the perfect cheesecake is what led this Parisian baker on a serious quest to satisfy her sweet tooth. Emerged in a world of French pastries, sadly Ihonkhai couldn't find one that truly hit the spot so she decided to bake her own and thus the love affair began. 11 years later, her love for baking and sharing her baked goods continues to be the driving force behind her success. "For me, baking is a passion that can be shared and enjoyed with family and friends. It's often the dessert that gets people talking over dinner and I love that! It's also an outlet to express creativity and to be as imaginative and original as you want, there are no limits in baking and that is what's so amazing about it. Of course you make mistakes along the way, but that's all part of the baking process and definitely what has turned me into the baker I am today."
The Best Part of Baking for Her:
"For me, there are three best parts: 1) being able to use my creativity to come up with new recipes and dessert decorations, 2) my love of baking has revealed a new passion that I didn't know I had before: food photography! I now love taking pictures of my desserts just as much as I love making them, 3) sharing my desserts with family and friends. Eating the dessert has got to be the ultimate best part, right?!"
Career Highlight:
"As a homebaker, my highlight would probably be when I was contacted by a well-established coffee shop to supply them with my desserts. Unfortunately with the coffee shop based in Washington DC and me over in Paris this was logistically impossible! However it was a real honour to be contacted."
Favorite Dishes to Bake:
"I love making entremets with at least three different layers. The complexity of the different flavours is always so interesting and also beautiful to look at. I also love making cheesecakes, my all-time fave!"
Save us a slice, sis! To keep up with Ine, follow her on Instagram: @dessertsbyine.
Ine’s Hojicha Matcha Madeleines
Courtesy of Ine Ihonkhai
Ingredients:
Madeleines
- 115g melted butter (cooled)
- 130g sugar
- 120g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp hojicha matcha powder
- 2 large eggs (room temp)
- 1 tbsp milk
Chocolate shell
- 200g white chocolate
- 2 tsps hojicha matcha powder
Directions:
- In a large bowl, whisk together the sugar, flour, salt, baking powder and hojicha powder. In another bowl, whisk the eggs and milk together until frothy. Pour the egg mixture into the flour mixture and stir with a spatula until just combined. Pour in half of the cooled melted butter and combine well before adding the rest of butter. Stir gently until just combined. Cover and refrigerate the batter for at least 2 hours.
- Preheat oven to 190C. Grease and dust two 9-shell silicone madeleine moulds. Scoop 1 tbsp of the hardened batter into each mould then bake in oven for 12 mins. Remove madeleines from moulds and allow to cool on a rack.
- Chocolate shell: Melt white chocolate in a bain marie to 29C then mix in hojicha powder. Pour 1 tbsp of the chocolate mixture into each mould shell then press the madeleines into them. Leave to set in the fridge for 1 hour before removing from moulds.
Enjoy with a hojicha latte!
Doctor Jon Paul
Courtesy of Doctor Jon Paul
Armed with the knowledge and impressive skills passed all the way down from their great-grandmother, Dr. Jon Paul took to baking with both a natural ease and passion. (And you better, especially when your entire maternal side inherently knows how to throw down in the kitchen.) But it wasn't until one of their uncles taught them and ONLY them, their great-grandmother's coveted peach cobbler recipe that they took their commitment to the craft and love of community to a whole 'nother level. "To me, baking comes from a place of love. Because not only is it chemistry, it's a lot of time. If someone bakes for you, it's a way of them saying 'I got you.'"
Favorite Dishes to Bake: Pecan Pie, Circus Cookie Cheesecake, Peanut Butter Pie
What Baking Means to Them: "The best feeling in the world is knowing that you made something that people really like or enjoy. It's that feeling when you bake a peach cobbler for someone and you drop it off, and then you go to pick up the container you brought it in and they're like' there's no more of this?' That's the best feeling. So it's a form of joy for me."
Future Plans: "I can't say but I did something during COVID related to baking that will be on TV. And I'm hoping to do more of that, but that's all I can say. But I would love to do something where I'm able to work with other Black and Brown creators, and we're having conversations about food and the connections that we have to it. So I would like to do more in the television or entertainment sphere about baking and what it means to Black people and Black Queer people specifically."
To keep up with Doctor Jon, follow them on IG @doctorjonpaul.
Dr. Jon Paul's Carrot Cake
Courtesy of Dr. Jon Paul
Prep Time: 35 min | Cook Time: 1 hr
Ingredients:
Cake Mixture
- 2 cups granulated sugar
- 1 1/2 cups vegetable oil
- 4 fresh whole eggs
- 2 cups pastry flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups raw finely ground carrots
- 4 ounces finely chopped walnuts
Frosting
- 1 1/2 pounds powdered sugar
- 12 ounces room temperature cream cheese
- 1 tablespoon vanilla extract
- 2 ounces room temperature margarine
Directions:
For the cake:
- Preheat oven to 300 degrees F. In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended.
- Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
- To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
For the frosting:
- In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
- For the assembly: Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer.
- Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
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Featured image courtesy of Chef Jeff Morneau.
Writer. Empath. Escapist. Young, gifted, and Black. Shanelle Genai is a proud Southern girl in a serious relationship with celebrity interviews, The Fresh Prince of Bel-Air, and long walks down Sephora aisles. Keep up with her on IG @shanellegenai.
ItGirl 100 Honors Black Women Who Create Culture & Put On For Their Cities
As they say, create the change you want to see in this world, besties. That’s why xoNecole linked up with Hyundai for the inaugural ItGirl 100 List, a celebration of 100 Genzennial women who aren’t afraid to pull up their own seats to the table. Across regions and industries, these women embody the essence of discovering self-value through purpose, honey! They're fierce, they’re ultra-creative, and we know they make their cities proud.
VIEW THE FULL ITGIRL 100 LIST HERE.
Don’t forget to also check out the ItGirl Directory, featuring 50 Black-woman-owned marketing and branding agencies, photographers and videographers, publicists, and more.
THE ITGIRL MEMO
I. An ItGirl puts on for her city and masters her self-worth through purpose.
II. An ItGirl celebrates all the things that make her unique.
III. An ItGirl empowers others to become the best versions of themselves.
IV. An ItGirl leads by example, inspiring others through her actions and integrity.
V. An ItGirl paves the way for authenticity and diversity in all aspects of life.
VI. An ItGirl uses the power of her voice to advocate for positive change in the world.
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When discussing the topic of raising children, discipline is often the first thing that comes to mind. Children need discipline. Full stop. But what is discipline? And how do we draw the line between discipline and revenge?
The origin of the word "discipline" can be traced back to the Latin word "disciplina," which means "instruction" or "teaching." Over time, however, discipline has come to be synonymous with punishment, with parents relying on shame, fear, and/or physical pain to curb undesirable behavior.
Teaching takes time, so nipping it in the bud in whatever fashion parents deem necessary (within reason) has become the norm. But is this what’s best for children? And when does it become less about curbing undesirable behavior and more about getting our licks back for offenses we feel our children should know better to do?
In my work as a parenting coach, I’ve often heard parents say, “I asked him nicely three times before spanking him. He didn’t stop doing it until I did, so clearly talking doesn’t work.”
And the parent isn’t wrong. Talking often doesn’t work the first, the third, or the even the 10th time. And the reason is directly tied to brain development.
Children cannot and do not process information the way an adult can. Auditory processing is not fully developed until a child is 14 or 15 years old. And even then, if a child has auditory processing delays or Auditory Processing Disorder (APD), they may always struggle with processing auditory commands. According to Susie S. Loraine, MA, CCC-SLP, the term auditory processing refers to how the brain perceives and interprets sound information. Several skills determine auditory processing ability—or listening success. They develop in a general four-step hierarchy, but all work together and are essential for daily listening.
Without this understanding, discipline can easily become revenge because parents will then view their child’s misdeeds as a personal slight. Instead of teaching them to do better, parents now want to show them the consequences of not doing better. This is why it's imperative for parents to discern between discipline and revenge to maintain healthy relationships with their children.
5 WAYS TO DISTINGUISH BETWEEN PARENTAL GUIDANCE AND RETALIATION:
Understanding The Intent
Discipline is rooted in love and concern for the child's well-being. It focuses on teaching lessons and helping children understand the consequences of their actions. Conversely, revenge-driven actions stem from a desire to inflict pain or punishment as payback for perceived slights or disobedience. Parents should reflect on their motives before taking disciplinary actions. Ask yourself whether your intention is to help your child learn or to make them suffer for upsetting you.
Example: If a child accidentally breaks a valuable item, a disciplinary response would involve discussing the importance of being careful and working with the child to come up with a way to replace or fix what they’ve broken. On the other hand, a vengeful reaction might involve yelling, harsh punishment, or bringing up past mistakes to intensify guilt.
Maintaining Emotional Regulation
Effective discipline requires parents to remain calm and composed, even in challenging situations. It's natural to feel upset or frustrated when children misbehave, but responding with anger or resentment can escalate the situation and blur the line between discipline and revenge. Before addressing the issue, take a moment to breathe and collect your thoughts.
Example: If a child cannot follow instructions, a disciplined response would involve calmly explaining why their cooperation is necessary in working with the child to accomplish the goal. Conversely, a retaliatory response might involve shouting, name-calling, or resorting to physical punishment out of anger.
Promoting Growth and Learning
Discipline should always aim to promote growth and learning. It involves guiding children toward making better choices and understanding the impact of their actions on themselves and others. Effective discipline strategies include positive reinforcement, setting clear expectations, and providing opportunities for reflection and growth.
Example: If a child repeatedly forgets to complete their chores, a disciplinary approach would involve discussing the importance of responsibility and finding solutions together, such as creating a chore chart or setting reminders with Siri or Alexa. In contrast, a revenge-driven response might involve imposing overly harsh punishments or belittling the child, which can undermine their self-esteem and hinder their ability to learn from their mistakes.
Momo Productions/Getty
Building Trust and Communication
Trust and open communication are essential components of a healthy parent-child relationship. Discipline should strengthen this bond by fostering trust and encouraging children to confide in their parents without fear of judgment or retaliation. When children feel safe and supported, they're more likely to accept discipline as a form of guidance rather than punishment.
Example: If a child admits to breaking a rule or making a mistake, a disciplined response would involve listening to their perspective, discussing the consequences of their actions, and working together to find a solution. Conversely, a retaliatory response might involve accusations, blame, or shutting down communication, which can erode trust and damage the parent-child relationship.
Seeking Professional Guidance
Parenting is a learning journey, and, disciplining children is a delicate balance between guiding them toward responsible behavior and nurturing their growth. By understanding the intent behind our actions, maintaining emotional regulation, promoting growth and learning, building trust and communication, and seeking professional guidance when needed, as parents we can help our children built on love, respect, and understanding.
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Featured image by Courtney Hale/Getty Images