Emily's Chocolate Chip Cookies

     I'm a lazy baker, but love baking.

     So, one day when Nick was craving cookies and I didn't want to disappoint, but also wasn't feeling it, I skipped all the proper steps of mixing dry ingredients separate from wet ingredients. Instead, I threw it all in a bowl, mixed it up, made the cookies as fast as possible so I could kick back and relax. Turns out, they were my best yet, so I'm thrilled to have discovered that my best cookies are my easiest. Here's my recipe below!

Ingredients:

1 1/4 cup flour

1/2 tsp baking soda

1/2 tsp salt

1 stick softened, salted butter

1/2 cup brown sugar, packed

1/4 cup white sugar

1 tbsp milk, or creamer (seriously, I didn't have milk so I used coffee creamer)

1 tsp vanilla

1 cup chocolate chips

Directions:

-Preheat oven to 350 degrees.

-Throw everything, except the chocolate chips, into one bowl and mix until fully combined.

-Add chocolate chips and mix until evenly incorporated.

-Use a spoon to scoop batter and place on cooking sheets (this receipt makes roughly one dozen cookies)

-Bake 9-11 minutes. (These are gooey, so bake slightly longer for less gooey cookies)

-Let cool a bit before removing from cooking sheet because they will fall apart when hot!

Enjoy!
 

“We’re from Greenville”

As I heard these words coming out of my mouth this past January, I felt like I was having some sort of out of body experience. I was shocked when I replied to “Where are you from?” with “We’re from Greenville”. From as far back as I can remember, I somewhat hate when someone asks me that because I never know how to answer. 

Should I say “I was born in Florence, SC”?

Or is it better if I say “I was born in Florence, but grew up overseas”?

Maybe I should just say “I grew up in Ethiopia and Bolivia”?

I’m probably overthinking it and should just say “I grew up overseas” and see if they ask where?

Depending on how curious the person looks, I might go all in and say “I was born in Florence, but my parents were missionaries so I grew up in Ethiopia and Bolivia”.

Honestly, this is all too much so it’s probably better if I say “I’m from Florence” even though I don’t really feel like I’m from Florence at all, but I also don’t know where I feel like I’m from. 

I’m from a lot of places. And I’m from nowhere.

So, it’s better if we just don’t cover where we are from and I really hope they don’t bring it up.

I’m not sure when this dilemma began. I moved to Ethiopia at 7-years-old and remember feeling slightly awkward a few times. I looked different and spoke different. I obviously didn’t fit in. Then I came back to the USA and was no longer home there either. I was called “The Ethiopian” by a handful of kids and my new best friend was a girl from South Africa. She felt the most safe because we both didn’t quite fit the mold.

A few years later, I moved to Bolivia and didn’t really fit in there either. Again, I looked different and spoke different. Friends called me Gringa (white girl) and Granjera (farm girl since they assumed South Carolina is just farms and hicks). My best friend was a girl from North Carolina since she felt the most like me.  

When we would take a furlough and spend a few months in Florence, friends called me “The Bolivian” because I didn’t quite fit in with the American girls. To them (and myself), I was a foreigner. I couldn’t wait to get back to Bolivia. It felt better to be a foreigner in a foreign country, rather than in my home country.

Finally, when I graduated high school and moved back to South Carolina for college, I did so kicking and screaming. I didn’t want to be here and only connected with new friends who were also either foreigners or missionary kids. If anyone asked me where I was from, I would never reply “Florence”, which was only an hour away. I would reply “Bolivia” because I felt I belonged there more than I belonged here.

Since 1992, I’ve wondered how to reply to “Where are you from” and my answer changes constantly, depending on who asks, how I feel, who I’ve just caught up with, whether I’ve felt awkward or re-experienced some form of culture shock or almost said a sentence in Spanish while talking in English. It’s a constant mystery, trying to figure out where I’m from because what does that even mean? 

Am I from the place I was born? The place I spent the most years? The place that was my favorite? The place I had the most connections and friendships? The place I want to say I’m from? The place I currently live? 

So, in January when we were onboard the Logos Hope and someone asked “Where are you from?”, I answered “We’re from Greenville” for the first time in my entire life. I couldn’t understand myself for answering that way because I’m not from Greenville. Oh my word now I have another place to add to my list of questions I ask myself when someone wants to know my origins.

I kept replaying my answer in my head, wondering what brought me to say that and realized: Ivy. In a way that I was never rooted anywhere before, Ivy being born in Greenville has grounded me here. Although Nick is from Greenville, I never was. I couldn’t figure out where I was from. But Ivy’s birth turning us into a family gave Greenville a permanent location in my heart.

Ask me on my own, “Where are you from?”, and I’m still not sure. But ask me “Where are y’all from?”, and my answer is “Greenville, my family is from Greenville”. 

Emily's French Bread

I don't cook or bake many things, but when I do it's almost always a hit because I just use the same tried and true recipes over and over and over. Can't go wrong because I've been using some of these same recipes for over a decade. These beloved recipes are my french bread, my cinnamon rolls, my molasses cookies, my quiche and my granola.  Whatever it is we ate, our guests usually ask for my recipe. So, I'm sharing them all here on my blog, for all my readers!

Ingredients:

1.5 cups of warm water

1 tbsp yeast

1 tbsp sugar

3.5 cups all purpose flour

1 tsp salt

Directions:

Whisk together the warm water, yeast and sugar in a bowl and let sit for about 5 minutes. It should bubble up. Add in the flour and salt. Mix all ingredients and let your electric mixer knead the dough for a minute or so. Put the dough on an oiled cast iron pan, cover with a dishcloth and let sit for 20 minutes to an hour.

Preheat the oven to 400, use a sharp knife to cut slits into the top of the risen dough, drizzle with olive oil and sprinkle with course sea salt. Bake for 35 minutes or until top of bread is golden brown. 

Enjoy!

Emily’s Molasses Cookies

Not trying to brag, but people love my molasses cookies. They are my go-to dessert when company is coming over and Nick’s favorite for me to whip up when he’s craving a warm, gooey treat.

They never fail. Are always yummy. Even when I don’t follow the recipe exactly, they turn out great. So, don’t be nervous to change the spice measurements and feel free to throw in your Young Living Essential Oils when you have them on hand.

I’ve used YLEO Cinnamon Bark, Ginger, Cardamom, Clove and Nutmeg many times and just a couple drops of each really gives these cookies that extra zing that’s amazing in a molasses cookie. Don’t have the essential oils? Click HERE to order from me!

Ingredients:

2 cups all purpose flour

1 tsp baking soda

1/2 tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground cardamom

(Optional: instead of using cinnamon, ginger and cardamom, you can use 1 tbsp Pumpkin Pie Spice)

1/2 cup butter (1 stick), softened (use vegan butter to make this recipe vegan)

2/3 cup brown sugar, packed

1/2 cup molasses

1/2 tsp vanilla

Sugar for rolling

Directions:

If you have an electric mixer, start by putting in the butter. Turn on the mixer and while it’s stirring, slowly add each ingredient. I like to do it in this order: butter, then brown sugar, then molasses, then vanilla, then all the spices, then slowly add the 2 cups of flour with the baking soda. Let the mixer continue stirring until ingredients are fully mixed, stopping to clean the sides of bowl if needed.

If you don’t have an electric mixer and plan to hand mix, combine all the dry ingredients and wet ingredients in two separate bowls and then mix them together into one bowl. 

Once all ingredients are fully mixed, place the ball of dough in the refrigerator for a 30 minutes or so. It’s not required, but the cold dough is easier to form into balls.

When you’re ready to bake, preheat the oven at 350, form the dough into cookie sized balls, roll them in a bowl of sugar and press down with fork. Bake for 9-11 mins.

Enjoy!

Emily’s Cinnamon Rolls

Whenever I host, I try to invite friends and family over for brunch. These cinnamon rolls always turn out amazingly gooey and no one has ever complained. Set out some fresh berries and hand out cups of hot coffee and you’ve got a happy crowd. It’s minimal effort, inexpensive and makes hosting easy.

Directions:

Whisk together:

4.5 tsp rapid rise yeast
1 cup warm water
1 tsp sugar

Let sit for 5 minutes (the combo should bubble up)

Add in:
2.5 cups all purpose flour
1 tsp salt
1/4 cup sugar

Mix all ingredients together until dough is formed. 

Roll dough into a flat rectangle 

Sprinkle with 1/2 cup brown sugar and 1 tbsp cinnamon, covering dough evenly. If you don’t care about following instructions, this is where I just eyeball it and do as much sugar and cinnamon as I think looks good. It’s more than what the recipe calls for!

Roll up, cut into rolls and place in pan. I like to use my cast iron pan, but any will do. 

Preheat to 350

Bake for about 20 minutes or until slightly golden on top and inside dough is done (every oven varies…I’ve had ovens that needed 15 minutes and ovens that needed 25)

Top with frosting:

To make the frosting, combine 1.5 cups powdered sugar with 2-3 tbsp water and 1/4 tsp vanilla (or 4 drops Young Living Vanilla Vitality).

(I double or triple the frosting, so don’t be nervous to eyeball it. You can make it as thick or watery as you like, etc.)

Enjoy!

MY 7 DAY VEGAN MEAL PLAN

For a my fellow vegans who need some new inspiration and my non-vegans who want to try out some great vegan recipes, but don't know where to start:

Emily's 7 Day Vegan Meal Plan
(click links for recipes)

Breakfast:

Muffins

Granola

Pancakes

Biscuits and Gravy (planning on trying this one out on a slow Saturday)

Cinnamon Rolls

Veggie Burrito

Juice, Smoothie or Smoothie Bowl (just search Pinterest...or Google)

Lunch:

Falafel Salad

Vegetable Fritters

Chickpea Salad

Avocado Quesadilla

Taco Salad (on my list to try out soon)

Red Peppers Stuffed with Guacamole

Juice, Smoothie or Smoothie Bowl (search Pinterest or Google)

Dinner:

Fried Rice

Crockpot Quinoa Tacos

Loaded Sweet Potatoes

Coconut Quinoa Curry

Thai Curry Vegetable Soup

Chili (gonna try this one this month)

Juice, Smoothie or Smoothie Bowl (you know where to find recipes, right?)

Sides and Snacks:

Potato Wedges

Sweet Potato Fries

Fresh bread

Tortilla Chips and Salsa

Sliced Fruit and/or cut up Veggies with hummus

Nuts and seeds

Juice, Smoothie or Smoothie Bowl (you know what to do)

Desserts:

Peanut Butter Cups

Nice Cream

Chocolate Chip Cookies

Juice, Smoothie or Smoothie Bowl (...not even gonna remind you)

Do you have any amazing vegan recipes that you want to share?

Emily’s Quiche

Although I don't love cooking, I do have a few of my favorite recipes that I have mastered.  Quiche is one of them!  My friend Minnemie had me over to her home years ago to teach me how to make this.  It's a great recipe when you need something easy and warm.  Plus, it's great to use up the veggies and other random stuff in your fridge before they go bad.

First things first...take your pie plate, dump in a cup of flour and cut in a stick of butter.

Once the butter is cut in, use your finger to push down and around the plate until you have formed your crust.

In a bowl, whisk together your eggs.  I use 1 dozen because my pie plate is enormous and Ironman eats for 8.

Throw in anything and everything.  I usually do cheese and then search my fridge for whatever might work...green leafy things, mushrooms, peppers, tomatoes, olives, onions, broccoli, etc.  Or just do egg.  Or just egg and cheese.  Or a lb of bacon with egg and cheese. Do whatever you want.  You can even add essential oils like Oregano, Thyme, Rosemary, Black Pepper, Basil...the sky's the limit.

Mix all the ingredients together and then pour over crust.

Here we served quiche with grits!

Bake at 350 for 45-60 minutes…Just make sure the egg is no longer runny.

Easy, right?  If you are already a quiche lover, what is one of your favorite ingredients to have in your quiche?

GLUTEN FREE BROWNIES

 Before these, the only brownies I ever made came from a box.  I really thought that brownies would be  too difficult and that only grandmas baked "real" brownies.  Well, they are super easy and SO GOOD!!!  Here are the ingredients that I use:

Preheat oven to 350 degrees.

Melt the coconut oil on low heat.  Mix together the maple syrup, cocoa powder and vanilla, then add them to the melted coconut oil.  I didn't have enough maple syrup this time, so I made up for it with honey...it came out pretty much the same.  Add the coconut flour and baking soda.  Lastly, add the bittersweet chocolate chunks.  I used a semi-sweet chocolate bar (from Bolivia) and grated it.  You can also cut it so that you can control the "chunk" size.

Mix it all together and pour it into a greased dish.  Bake it for 25-30 minutes.

You can top it with chocolate moose or strawberries or anything!

Gluten Free Brownies:

3 tablespoons coconut flour

2 eggs

1/2 cup coconut oil, melted

1/2 cup maple syrup

3 tablespoons cocoa powder

1/3 cup bittersweet chocolate chunks

1/2 teaspoon baking soda

3/4 teaspoon vanilla

Preheat oven to 350 degrees

Melt coconut oil on low heat

Add cocoa powder, maple syrup and vanilla to melted coconut oil

Mix together

Add all other ingredients and mix together

Bake for 25-30 minutes in greased dish

Chocolate Moose (topping):

1 avocado

1 tablespoon cacao powder

2 tablespoons honey

1 teaspoon vanilla extract

1/8 teaspoon sea salt

Blend all ingredients VERY well (otherwise you get nasty avocado chunks)

Place in frige for about 30 minutes

Add a dollop on top of your brownie!

Emily’s Granola

One of my good friends, Minnemie, taught me this recipe while sitting around the table in her cozy little kitchen.  I have changed it a little bit, but it is mostly the same recipe that she gave me.  If any of you know Ironman, you know that he eats A TON of food.  So, the only thing that keeps him full from breakfast until lunch is a huge bowl of homemade granola with rice milk and a banana...and coffee...don't forget the coffee!  I make this recipe just about every two weeks to keep his supply stocked.  

I had always thought that homemade granola would be the hardest thing to ever make, but it is actually very easy!  Feel free to use my recipe and change the ingredients to make the recipe into what your taste buds prefer.

Preheat your oven to 350 degrees.

(Scroll to the bottom for recipe)

First, I pour the entire canister of oats into a big container.  I like to do this in the storage container that I keep it in once it’s baked and cooled.  I add a bag of sliced almonds, a bag of chopped walnuts and a lot of cinnamon.  A lot of cinnamon. You can use different nuts, like pumpkin seeds and sunflower seeds, and you don't have to add cinnamon...it's your granola!  Try whatever nuts and spices that you want to get the right texture and flavor. I mix all of the dry ingredients.  Then, I pour one cup of melted coconut oil (you can also use canola oil) over the dry ingredients.  And then one cup of honey over that.  

When all of the honey and coconut oil have been mixed in, the granola should look something like this.    It actually can wear your arms out mixing this well, so it is a good time to ask a man (aka Ironman) to do the hard work.  

Now it's time to cook your granola.  I put mine on two large cookie sheets and cook it for 30 minutes, stirring it every 10 minutes.  Try to keep the granola away from the edges because it tends to burn it.  If you want to add raisins, craisins, dried wild blueberries, or something like it, pour them on top of the granola for the last 10 minutes.  If they sit on the granola the full 30 minutes, they end up bursting open and burning.

Once the granola is done cooking and cooling, you should store it in a large container in the freezer.  Then, if you have a husband that eats as much as mine, you will do this all over again in two weeks!!!

Homemade Granola:

1 canister oats

1 bag sliced almonds

1 bag chopped walnuts

cinnamon (I don't measure...)

1 cup melted coconut oil

1 cup honey

Directions: 

Preheat oven to 350 degrees

Mix all dry ingredients

Pour in melted coconut oil and honey and mix with dry ingredients

Cook for 30 minutes, stirring every 10 minutes

Cool and store in freezer

Enjoy!