Jill is an Operations Associate at Heartland Trust Company, handling the day-to-day tasks for the Operations team. Her optimistic outlook and upbeat personality make her a great coworker!
Tell us about yourself.
First, I have a confession. I am a terrible cook and the cupcake recipe below is from my mom. There is almost zero chance I could bake them successfully, but I can verify that they are delicious!
I have a daughter who will graduate high school next year, so I have one last year stocked full of school activities. As sad as I am for her to grow up, I can’t wait to see what path she chooses next. I volunteer with the Arthritis Foundation and facilitate a connect group for those with all types of arthritis and rheumatic diseases here in the Fargo-Moorhead area. It is such a rewarding experience to help people and be part of their arthritis journey.
What do you like to do in your spare time?
My boyfriend and I are avid motorcyclists. We take one long trip each summer. Past years have taken us to Mackinaw City and the UP in Michigan and Rocky Mountain National Park in Colorado. This year, we did a 2,500-mile round trip to Banff National Park in Alberta, Canada. The scenery was absolutely breathtaking, and I recommend visiting if you ever have a chance. When it isn’t above zero, I keep busy with DIY projects around the house.
How long have you been at Heartland Trust Company?
I joined Heartland Trust in 2005 as the receptionist. My responsibilities have changed greatly over the years and, as of April 2019, I have migrated over to the Operations team.
What is your favorite part about working at Heartland Trust Company?
The people – both our clients and my coworkers. We have some really amazing clients who I’ve grown rather fond of over the years.
Black Bottom Cupcakes (courtesy of Jill’s mom)
1 8-ounce package cream cheese with 1 unbeaten egg
⅓ cup sugar
⅛ teaspoon salt
Beat well. Stir in 1 cup chocolate chips.
In a separate mixing bowl combine:
1 ½ cups flour
1 cup sugar
¼ cup cocoa
1 teaspoon baking soda
½ tsp salt
1 cup water
⅓ cup oil
1 tablespoon vinegar
1 teaspoon vanilla
Beat until well combined
Fill muffin cups one-third full of chocolate batter. Top each one with a tablespoon of cream cheese mixture. Bake at 350 degrees for 30-35 minutes.