When I was 9 years old, my family packed up our belongings in our New York home and moved us across the country to South Dakota. We had a going away party where my sisters and I sang “So long, Farewell” from the Sound of Music to all of our relatives and they balled their eyes out. Leaving New York was a very sad day, but I didn’t know how sad it would continue to be for me. New York was the home of my childhood, my friends, and much of my family whom I spent a lot of time with growing up. It was all I had ever known.
South Dakota was VERY different than New York. The weather was different, the landscape was different, and the food was different too. My first day of school in 4th grade was probably one of the worst days of my life. So as we embark at the start of another school year, I want to offer some guidance for parents in terms of change. Transitioning to something new can be hard, but with the right preparation and thought that change can promote wonderful things.
- If you are planning to move, time your move with your children in mind. Moving at the start of the summer allows children to adapt to their new surroundings and then transition to a new school. Taking each change in small steps is helpful.
- On the first day of school, make sure your child has a buddy to take them around the school, eat lunch with them, tuck them under their wing so to speak. This is probably the most important tip. My first day of school I was alone, lost, and so scared.
- Visit the school in advance. Meet the teachers, staff and discuss any school routines. It’s important as a newbie to get a solid foundation of the contacts at school so that you can better help your child.
- Check in! Check in on your child several weeks after the start. Meet with the teacher and discover how your child is adjusting.
- Get involved. Sign your child up for clubs, sports, and activities that suit your child’s interests. These activities will allow your child to blossom and make new friends.
Even though my move to South Dakota was hard, it truly shaped me. Change has that power, to make you stronger and to make you step outside your comfort zone. Moving to South Dakota was a blessing in disguise, because it shaped me into the person I am today. My heart will always hold a place for New York. In some strange way, I probably learned to cook because I wanted to re-create all of the classic New York treats that I grew up with.
When I moved to South Dakota there weren’t any bakeries that made one of my favorite cookies, the black and white cookie. There were no bakeries or deli’s at all! So in my years growing up in South Dakota I took it upon myself to learn how to make the classic New York staples, black and white cookies, pizza, bagels, you know, the good stuff.
In New York, my favorite cookies come from Rockland Bakery in Rockland County, New York. This bakery is such an icon in the northeast. It’s bakery cases host any baked delicacy your heart could desire. And the fresh bread! At Rockland Bakery you can pluck your bread, bagels, rolls, right from the oven where they come out crisp and piping hot. It doesn’t get any more fresh than that! To learn more about this amazing bakery check them out here.
So as a nod to the place of my childhood, here is the classic black and white cookie recipe, which is adapted from an Epicurious recipe, with a few alterations to the chocolate frosting. In addition to these scrumptious cookies, take a look at my favorite bakery and favorite scenes from New York.
New York Black & White Cookie
1 1/4 c. all-purpose flour
1/2 t. baking soda
1/2 t. salt
1/3 c. buttermilk
1/2 t. vanilla
1/3 c. unsalted butter, softened
1/2 c. sugar
1 large egg
1 1/2 c. confectioners sugar
1 T. light corn syrup
1 t. fresh lemon juice
1/4 t. anilla
1 to 2 T. water
1/4 c. butter
2 c. powdered sugar
1/3 c. cocoa powder
1. t. vanilla
2 T. milk
Preheat oven to 350°F. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed, beginning and ending with flour mixture. Mix until smooth. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
Prepare icing. Stir together powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. In a separate bowl mix powdered sugar and cocoa. Mix dry mixture with butter and gradually add vanilla and milk. Beat for 1-2 minutes until smooth. Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.
~It’s all about the frosting!