Emily Clinton Hill, Brooklyn - Em's Mom's Blondies
Famous from Emily's childhood, these blondies were a staple in her mom's baking repertoire. Friends and family loved them so much over the years, that in her mom's memory, she decided to put them on the menu as a tribute to her shortly after she passed away.
This recipe gives back to the Black Art Futures Fund.
“This organization provides direct funding to Black arts organizations seeking to expand their programs and offerings. Supporting this organization is an amazing way to contribute to the artistic growth of talented, emerging Black artists.” - Emily Hyland
CO-FOUNDER EMILY HYLAND'S STORY
Emily Hyland is the co-founder of Pizza Loves Emily and Emmy Squared restaurants. In addition to restaurant life, Emily teaches yoga and mindful movement classes through Teranga Yoga's digital platform and Moxie.xyz. Emily is the author of EMILY: The Cookbook, published in 2018. She is also an active and published poet whose work has appeared or is forthcoming in the Brooklyn Review, Sixfold, Neologism, Bell Ombre, The Virginia Normal, armarolla, Palette, and Mount Hope Magazine. She is a member of the Squaw Valley Community of Writers and studies writing with Mirabai Starr. Emily believes in the power of kindness and compassion — whether at the restaurant, in the academic classroom, or in the yoga studio — she endeavors to infuse these spaces with warmth and positivity for all of the wonderful people who touch her life. When Emily is not slicing pizza, she can be found on the yoga mat, sipping red wine, and trying desperately to snuggle her kitties, Joy and Wheelie, while they surely wriggle and scamper away. You can learn more about Emily through her website: emilyhyland.com
Q&A WITH EMILY HYLAND
Story Plate: What are your top three go to restaurants in your hometown?
Emily Hyland: I live in NYC, and my go-to restaurants, especially for delivery in stay at home mode are Rubirosa, Tacombi, and Jack's Wife Freda
SP: What’s a must have or your favorite kitchen item and why?
EH: Can't live in my kitchen without my Lodge cast iron
SP: What is your most favorite dish to make for the holidays and why?
EH: My former mother-in-law and I would make the Italian specialty dessert Struffoli every year at Christmas, and it was my absolute favorite. I have not made it in years, but answering this question has inspired me! It is little fried dough balls covered in a honey glaze and lots of nonpareils. It is really fun for kids of all ages to make and such a tasty holiday treat!
SP: What is your proudest accomplishment?
EH: Building my repertoire of published poetry!
SP: What is your most favorite condiment and how do you like to use it?
EH: Ranch. For dipping pizza crusts, of course :)
SP: What is your guilty pleasure when it comes to food?
EH: Ben and Jerry's Phish Food ice cream. Please never put a container of that in front of me.
SP: How do you manage stress, what advice can you give your fellow girl bosses?
EH: I have a daily contemplative movement practice. I teach and take yin and vinyasa yoga classes, which has been a constant in my life for almost 15 years now. Come visit for some stretchy movement: moxie.xyz/emilyhyland