Don’t Hold The Wall

 Who loves pie?  I’m sorry, that’s a silly question?  What I should be asking is, who doesn’t love pie?  If you answered “OOh, me!  I don’t like pie!” – get out.  Just go.  For those of us left that love pie (because what human being doesn’t??), let’s talk.  When I think pie, I think summer fruit pies with whipped cream or ice cream.  Yet here we are in the middle of winter, still shoveling ourselves and our cars out of the two feet of snow that got dumped on NYC (34 inches in Queens!).  I also just recently celebrated by 3rd anniversary of Single Girl Cookies on the 17th.  Three years, over 6,000 chocolate chip cookies – what’s next?  Combine those two things and you’ve got an antsy, jonesin’-for-something-new-and-different Single Girl just dying to create.  

I got it in my head that I wanted to make something with a chocolate chip cookies crust but wasn’t sure what.  I thought maybe a cheesecake with a cookie bottom?  Or maybe a layered brookie (brownie/cookie combo)?  I also kept coming back to my favorite pairing with chocolate, which is peanut butter.  When I was a kid, my first job was as a busser at a local Mennonite influenced/themed restaurant, Miller’s.  And they made the best peanut butter chocolate mousse pie with the graham cracker crust that I used to buy a slices of with my hard earned, next to nothing busser tips, and take it home and label it with my name to make sure nobody else ate it.  It seemed only natural that my creation involve peanut butter mousse.  

I finally settled on pie form, thinking, “If this works, it’s going to be DA BOMB”.  Yes, it’s so good, I don’t even care that I still use outdated slang.  And it’s so good that I wanted to share the recipe with you so you could experience the amazingness for yourself!


Chocolate Chip Cookie Peanut Butter Mousse Pie

Using your favorite chocolate chip cookie recipe (you didn’t think I was going to give mine away, did you??), press a thin layer of dough onto the bottom and sides of a pie plate like you would a graham cracker crust.  Remember, this dough will rise slightly, so be sparing with your dough distribution. I used slightly less than half of my batch of dough and had quite a significant crust. I made cookies with the other half that I gave away to that week’s drop spot. I used a 9 inch vintage Pyrex pie plate, set the oven for the standard 350, and let it bake for about 20-25 minutes.  Never having done this before, I liked that it was clear glass and I could see when it was done.  I’d recommend making the crust a good 2 hours before you make the mousse.  

Peanut Butter Mousse

I used (read: modified and partially followed) a recipe from Better Homes and Gardens, but didn’t follow all the fussy parts of the directions, like “using a chilled bowl and chilled beaters…”  Here’s what I did.


1/2 cup heavy cream

1/2 8 oz package cream cheese

2/3 creamy peanut butter

2 tbsp milk

1/2 cup confectioners sugar

1/2 tsp vanilla

1. Using an electric beater, beat heavy cream in a small bowl until you start to see soft peaks form.

2. In a separate large bowl, beat softened cream cheese, peanut butter and milk until combined.  Add in vanilla and confectioners sugar, mix until combined.  Add in whipped cream until mixture is smooth (and delicious).  Now is a good time for beater licking.

3. Making sure your cookie crust is mostly cooled, pour peanut butter mousse into your crust, filling to the top.  Chill at least two hours, thought it’s best left overnight.  

4. Invite your friends over for pie!



That Old Black Magic

It all started with a burger. Or really, a cold, almost lifeless (but still delicious) sliver of a Shake Shack burger that I had saved for my brother. Maybe I should back up ūüôā

Happy New Year, everyone! I’m still reeling that it’s 2016, and probably will be until it’s 2017. Truly I tell you I only got adjusted to 2015 in August. No joke. And all that stuff that people say about life moving faster as you age – all true too. Scary true, actually. So holy crap, it’s 2016!

And as times marches on, so do major life events. My baby brother, the one that I so generously saved the slice of burger for, is expecting a baby boy this summer with his lovely wife, Holly. They couldn’t be more thrilled, and I pretty ecstatic too. You know how much I love spoiling my nephew Jackson and I’m SO looking forward to having another one to dote on!

In the light of all this wonderful news, I decided that Kyle and Holly needed a final hurrah in NYC before life changes forever. I convinced them to come down with me when I drove back down after Christmas and help me ring in the new year. Now, Kyle and Holly had been down to visit me before, but this was all pre-Single Girl. I had so many things to show them, places to take them and people for them to meet.

We managed to cram an insane amount of stuff into the few days they were here, including the usual holiday city stuff and New Year’s Eve celebrating. If I’m being honest, it’s a little bit of a blur. If I’m being super duper honest, there may have been some adult beverages involved in the weekend ūüėČ

Amongst all the fun, last Saturday was a stand out day. Kyle, who is a volunteer fireman, got to witness not one, but TWO firehouse cookie drops and see some pretty big rigs and old FDNY houses. He had requested a few things for the weekend, one of them being that, another to get drinks at Jack’s Fire Dept in Sunnyside (a great local’s spot) and the third being to have a real New York slice. We’re talking pizza, people, and I have to say I was a little nervous about that request. I can satisfy and serve up the other two, no problem. You want to see some firehouses? I know some guys. You want to go drinking at a firemen themed bar? I’m your girl. You want me to take to you to the best pizza in NYC? I got nothing.

My go to pizza of 5/6 years ago was a tiny place on 1st Ave by Theater for the New City called South Brooklyn Pizza. I was introduced to this place while doing a show at TFTNC by some of the cats I was performing with. It was great! Brick oven, fresh mozzarella, fresh basil, garlic mash to spread on top. A few years go by and I head down there for a slice and find it has closed. Now I’m¬†really¬†out of ideas.

Like everybody everywhere, I had heard of Grimaldi’s pizza in Brooklyn. And because I’m not an idiot, I know well enough to be wary of something that has been made into a nationwide chain and has become a tourist spot in NYC. I don’t really know much about the pizza game here, other than a whole community and hierarchy exists where you could lose friendships over your choice of pizza. Like a thick crust? You’re not a real New Yorker. Fold your pizza? You might be a terrorist.

I wasn’t about to disappoint my brother, so I set us off on a course to walk across the Brooklyn Bridge and see what we can google when we get to the other side. In the back of my brain, I remember reading something about a different pizza place, a “real” Grimaldi’s. A quick google search pointed us directly to Juliana’s.

We pull up to the building, small, white, and somehow ‘clean’, with big picture windows and a red winter door. Written gracefully over the door is ‘Juliana’s’ in simple and feminine script. And as expected (hoped for, even) there is a long line snaking around the front.

We’re greeted by a gentleman checking us in and says it’s about a 45 minute wait. Well, we had just walked all around the city, hadn’t eaten in 7 hours, and I was a little punchy and ready to walk away. Thank goodness cooler heads prevailed and we started our chilly wait.

We got antsy pretty quickly and started taking turns going to the deli next door for water and restroom breaks. I guzzled my bottle of water and as I went to throw away my bottle down the street, I saw that three doors down there was a Shake Shack! It was like the heavens opened up and I heard angels sing. In a flash of brilliance, I ordered a burger and fries for the three of us to share as an appetizer in line.

By the time I got back, Kyle was gone and Holly and I were next. Holly and I dove into the bag and decided to be nice and save Kyle a couple bites for when he got back. We ended up being seated before he came back, and I stashed the bag under the table with a few fries and a couple bites of burger.
Once we were settled at our table, I took a look around. The same white, inviting exterior was echoed inside. It was warm, cozy, and bright, decorated with pictures of Ol’ Blue Eyes. We decided on a large Margherita pizza with pepperoni and a nice bottle of Tempranillo.

I don’t think any of us were actually expecting what came to the table. OH, THE PIZZA. ¬†Black blistered crust, fresh mozzarella, fresh basil, flavorful rounds of pepperoni, and the sauce, oh the sauce! The perfect balance of everything you look for in a pizza sauce, in both flavor and ratio. Hey, I may not eat pizza often, but I’m pretty picky about it when I do.

IMG_6853             IMG_6861
We all took turns ‘oh my god’-ing and moaning over the flavor explosions that we happening in our mouths and happily finished the whole thing. We paid our check, thanked Michael for the excellent service, and headed out.

Even though we had just eaten an entire pizza, I hadn’t forgotten about that sliver of Shake Shack burger we saved for my brother. I know it sounds gross, but dude – even cold, that stuff is amazing. As Kyle was polishing that off, we chatted with that gentlemen that greeted us when we came, whose name is John. He mentioned he just moved here from the west coast and hadn’t had Shake Shack yet. Say what???? But it’s right next door! I said, “Wait here, I’ll be back in ten!”

Sometimes I get struck with an idea and go with it. This was one of those times. I came back a few minutes later with a burger and fries. I introduced myself, handed over the bag and a card, and said enjoy it, and pass on the kindness, and have a good night!

The look on John’s face was absolute surprise. “Seriously?”, he said. “I haven’t eaten since breakfast.” As we walked away, Kyle said kinda quietly, “You know, I kinda wanna start doing this at home.” Now it was my turn to be surprised. Not that he would do something like that, my brother is a great guy. Surprised and, well, proud. Inspiring others to do their own acts of kindness is why I do this. Seeing in action brings me a joy that’s indescribable.

Which is how I found myself on an A train last night, heading to Juliana’s with a plate of cookies on my lap. ¬†My experience that Saturday was such a positive one – the ambiance, the people, the service, THE PIZZA – that I wanted to return the favor and say ‘thanks’ with a plate of my signature cookies. ¬†My second experience was similar to to the first, but even better. ¬†Throughout the night, I got to meet and chat with the individuals that keep the place running. ¬†There’s Janavia, the cashier with a bright smile who popped up behind me to thank me and tell me how delicious the cookies were. Or the pizza runner who deposited my pie and with a shy smile looked at me and quietly said, “Thank you for the cookies.” ¬†I got to hear about John’s transition from 25 years in sports television to managing an extremely busy and popular restaurant. I even made an Astoria connection with Dave, a server there who lives in the ‘hood! ¬†I haven’t met the man himself yet, but from what I gather, this ‘welcoming in’ and sense of family is just par for the course. ¬†And those are my kind of folks. ¬†After 7 years of being a resident of New York City, and more specifically, an Astoria resident, I’ve finally found a reason to travel to Brooklyn. ¬†I can guarantee you, it has been worth the wait.

Apple Pie Bars

It’s the most wonderful tiiiiiiiiiiime of the yeeeeaaaaarr!!! ¬†No, not Christmas, although I do love the holiday season (and can’t seem to escape the preemptive Christmas decorations EVERYWHERE) but I’m talking about fall! ¬†You know it’s my absolute favorite time of the year, and this year has been no different. ¬†Say what you want about New York weather being fickle, but I’ve enjoyed having a mix of warm days and chill, crisp air days. ¬†Even the warmer days have allowed for my baking to go crazy because I’m no longer sweating it out in my apartment!

I posted about my bacon fat gingersnaps earlier this fall, also about my vanilla cupcakes that are so popular and delicious, and now it’s time to post about my amazing apple pie bars. ¬†Apple pie bars, you say? ¬†Does that mean like, an apple pie in bar form? ¬†That I can hold in my hand and deliver directly to my mouth?? ¬†YES. ¬†That is exactly what I mean.


I developed this recipe as I was fiddling around with ice cream sandwich ideas for my featured dessert spot at The Queens Kickshaw. ¬†I tried a few ice cream pairings that I didn’t love until I put together one made from my almond sugar cookies and apple pie ice cream that I made by blending apple pie filling and vanilla ice cream together. ¬†My mother had made a similar apple pie dessert in non-pie form that day, which got me thinking about how to get an apple pie that you can hold in your hand that doesn’t come from McDonald’s or 7-11. ¬†The ice cream sandwich was killing it at being delicious, but I wanted to be able to pick up a piece of pie. ¬†The almond sugar cookie mixed well with the apple pie flavor, so I thought I’d go in that direction instead of a traditional pie crust. ¬†I settled on a shortbread bottom and crumb topping with all that cinnamony goodness in the middle and have never looked back!


I’ve now made these three times in less than 14 days and every person I have shared them with has declared them amazing. ¬†When you get 36 little squares out of every batch, that’s a lot of people! ¬†I guarantee these will wow your guests or hosts at the next party you attend this holiday season, and will quickly become your favorite go-to dessert.

Apple Pie Bars

Ingredients for Filling:
5 pounds of apples   *I like using honeycrisp
1 cup of sugar
2 tsp cinnamon
1 tsp cornstarch
2 to 3 tbsp water of apple cider
squeeze of lemon

Extras: Dashes of ginger/nutmeg/cloves/all spice. ¬†If you’ve got’em, throw’em in, if that’s what you like. ¬†Or if you have a recipe for filling that you like for your apple pies, use that.

Peel, core and chop apples into small chunks. Combine all ingredients in a pot and simmer for about 45 minutes, or until apples are soft and cooked. ¬†I like super small chunks in my apple pie bars so I go through and use a dough cutter to help break them up even further. ¬†I also like doing this step the night before. ¬†It makes putting it all together tomorrow really easy and then I get to multitask and smell that delicious apple pie smell in my house while I’m working!


Ingredients for Shortbread:
3/4 cup butter (1 1/2 sticks)
1/3 cup sugar
1 1/3 cups flour

Ingredients for Crumb Topping:
1/4 cup butter (1/2 stick)
1/4 cup brown sugar
1/2 cup flour

First preheat your oven to 350 degrees.  Put all the ingredients for your shortbread crust in a medium sized bowl.  Use your dough cutter to mix and blend the ingredients.


Once you start seeing pea sized chunks of butter, I get right in there and mix with my hands to make sure everything is truly blended.


Press your dough into the bottom of a 9×9 pan.


No need to grease; there is plenty of butter in the shortbread already.  Take out your pre-made apple pie filling and pour that evenly over the shortbread.


Using the same bowl you used for the dough (I like to save on dishes), mix the ingredients for the crumb topping with your dough cutter, but stop while you still have sizeable chunks of butter left.  Evenly sprinkle that on top of the filling.

Bake for 45 minutes at 350. ¬†The filling should be bubbling around the edges when you do.¬†Let cool completely before cutting, and better yet, let it sit in the refrigerator for a few hours before cutting. ¬†It slices cleaner and sets up better. ¬†Cut into 9 squares to remove it from the pan, then I cut each square into quarters. ¬†You may think they look small, but these babies pack quite a punch. ¬†Those bite sized squares are the perfect size to pick up, and go a long way at a party. ¬†And you can then have two or three of them. ¬†Or three or four. ¬†Or six. ¬†I’m not here to judge. ūüôā


Everyone has loved these so much that I’m looking to get them in a few places around the neighborhood, so if you aren’t a baker or just don’t feel like making them, you can still get a taste of the season! ¬†And as always, I love seeing photos and hearing stories of how your baking adventures went. ¬†Tag me on Twitter, Insta or Facebook of your pics! ¬†Happy baking!!

Bacon Fat Gingersnaps Recipe

Hey hey hey! ¬†So I know that you all loved my recipe for vanilla cake and vanilla buttercream. ¬†I took them to The Queens Kickshaw where I know they were appreciated, I ate a couple, and I know some of you went home and made this too. ¬†This warms my heart to see such love being spread through baking, and gets me excited to, because I am working on Single Girl Cookies book! ¬†Totally my own things, independent and not sold in any way, but it’s something I’ve been wanting to do for a few years now. I believe i mentioned it before, then got sidetracked with life. ¬†A collection of anecdotes, things I’ve learned along the way, and of course – RECIPES!

Today I want to share with you a really unique recipe that a friend sent to me from the New York Times for gingersnaps, but gingersnaps that call for bacon fat instead of any other fat such as butter or shortening. ¬†Based on a traditional Swedish recipe, these do remind me of Christmas, not only for the ginger part ala gingerbread men, but for the fact that the only time i eat bacon anymore is when I’m home with my family and we are all gathered for breakfast, like at Christmas. ¬†In fact the bacon fat I used for this very batch came from the last time i was home and my mom cooked pounds and pounds of bacon for all of us. ¬†The very¬†first time I made these, I cooked pounds and pounds of bacon and probably ate a pound in the process. ¬†Needless to say, I was a little sick and my apartment smelled like bacon for a week. That being said, these cookies were worth it.


Bacon Fat Gingersnaps

3/4 cup bacon fat (It took me 2 lbs to get a full 3/4 cup)

1 cup sugar, plus extra for dusting

1/4 cup molasses

1 egg

2 cups flour

1 1/2 tsp salt

2 tsps baking soda (I might try less next time, like 1 1/2 tsps)

1 tsp ground ginger

1 tsp ground cloves

1 tsp ground cinnamon

Mix all ingredients together, cover and put in fridge to chill for a few hours.  I left mine in all day while I was teaching voice lessons.

When you’re ready to bake, preheat oven to 350. ¬†While that is preheating, take the dough and roll into tablespoon size chunks. ¬†Put your extra sugar in a small bowl and roll your doughballs around in there until covered. ¬†Put them on your cookies sheet approximately 2 inches apart. ¬†The original recipe calls for parchment paper or a Silpat or something – I’ve never used anything and never had a problem. You can now choose to flatten them for a flatter, crispier cookie or leave them as balls (like I did this time) which resulted in a thicker, chewier cookie. ¬†Bake for approximately 10-12 minutes.


I like to dust mine with sugar (again) when I am finished, they just look so pretty that way.  Now share them with friends and neighbors and enjoy the love!


Original recipe courtesy of the New York Times here.

My Favorite Vanilla Cupcakes Recipe

When I was growing up, my mother would bake all the time. I mean, all the time. ¬†That’s how our Famous Heitmann Cookies got to be so famous. ¬†They went everywhere with us, to every function. ¬†And if they didn’t, well…there was some hell raised, or at least a half-joking-but-not-really comment like, “What, no cookies this time?? ¬†Come to find out, my mother bakes as a form of stress relief. ¬†That is how she unwinds after a long and stressful day. ¬†Is it a coincidence that I recall a big spike in cookie making around my adolescent years? ¬†I think not.

For me, baking has always been a fun thing to do, although not necessarily a stress reliever. ¬†The dishes, the clean up, the having to have self control to not eat everything… you know how it goes. ¬†But yesterday, I finally got how my mother feels about baking being stress relief. ¬†I had just come from the post office in an attempt to retrieve some packages that I’d been waiting on. ¬†I’d elaborate, but I’m sure I need to say no more – you’ve all been to the post office before. ¬†When I got back home, the only thought in my head was “MAKE VANILLA CUPCAKES”. ¬†So like any Single Girl that has her priorities straight, I made myself a nice ice cream sandwich, ate that, then got down to business. ūüôā

A week or so ago, I posted a many-tweets-long recipe for vanilla cupcakes which is my go to recipe.  Along with that tweet, I promised to publish a blog post with the recipe in a concise format, not spread throughout 6 or 7 tweets, haha.  I love a good, rich vanilla anything Рice cream, cupcake, pastry, etc.  Vanilla often gets a bad rap for being bland, but before that, we had practically nothing!  Vanilla was an exotic spice at one time, and was used not only for food consumption, but also as a beauty product.  Women used to dab a bit of vanilla behind their ears when perfume was too expensive.


I found the base to this recipe on and like I do with everything, I tweaked it a bit. ¬†This recipe is the one I go to for making my cakes. ¬†It s perfect on its own, does well with fun additions like fruit, sprinkles, or whatever else comes to mind. ¬†It’s also SO super easy, and just as easy as making a box cake, yet a thousand times better. ¬†Enjoy, happy baking!

Single Girl’s Go-To Vanilla Cake Recipe

1/2 cup butter (one stick)

1 cup sugar

2 large eggs

2 1/2 teaspoons vanilla extract

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 cup whole milk/half and half/heavy cream

Mix the first four ingredients together, adding one at a time. ¬†Because I’m a time saver (read: lazy and don’t want to wash extra dishes; but then again, I¬†am saving water by not adding more dishes, so I’m also a doing good things for the planet! ¬†Go me!) I don’t bother with mixing my dry ingredients in a separate bowl, especially when there are only two. ¬†For this I put both of them on top of what’s already in the bowl, then I make sure I mix really well. ¬†Now, for the last ingredient, I like to se whatever is richest on hand. ¬†Today it was half a half. ¬†I’ve used heavy cream (my favorite) and whole milk (also very good). ¬†Mix that in, pour into 12 cupcake liners and bake at 325 for 15-20 minutes. ¬†You can also use a 9 inch round pan and bake at 325 for about 25 minutes. ¬†Ovens are so tricky, so it’s best to keep an eye on it and test when you think it may be done. ¬†Your tester or knife should come out mostly clean when checking in the middle.

Let them cool and frost! ¬†I like to use my buttercream on these, and the recipe is below. ¬†This is a good thing to whip up while the cupcakes are cooling after you’ve done all your dishes.


Vanilla Buttercream

Half stick of butter (softened)

1 lb bag of confectioners sugar

3 or 4 teaspoons of vanilla (to taste)  I like mine strong

Sometimes I add a little bit of water to get things going when mixing. ¬†Mix ingredients together and hope you don’t make too big of a mess!

And of course the last step is to share with friends and enjoy! ¬†So easy, right? ¬†Shoot me a message one any one of my social media platforms (Facebook, Twitter, Instagram) – I’d love to see photos of your finished creations and hear how your baking experiences went!


Does Anybody Really Know What Time It Is?

We are in the throes of lazy summer. You feel it, I know you do. ¬†It’s that odd blend of New York feels at this point – it’s August and we’re all hot as hell, but starting to feel that bite in the air telling us that fall is right around the corner. ¬†We say things like, “There’s still almost a month until Labor Day!” and rush around to try to cram as much summer in as we can. ¬†But on those days off, I feel like just being lazy in my air conditioned apartment instead of being ambitious and going to the beach. ¬†And because it’s August, most days I literally do not know what day it is. ¬†Given a moment of thought, I can usually come up with the day, but date? ¬†Forget about it.

What I can tell you is I’ve had a few really awesome days that my brain lumps together as one moment in time experience, starting with my cookie drop on Thursday. ¬†I finally, FINALLY made it to Advanced Radiological Imaging on Astoria Blvd and 30th Street. ¬†I thought they closed at 5, but when I got there at 4:55, there was a waiting room full of people, one person at the window, me, then another woman walked in with her (assumed) son right after me to check in. ¬†So I’m waiting there for the person n front of me to finish up and just as she does and I get to the window, something inside me compels me to say “Uh, you know what? ¬†I”m going to let this woman behind me go first. ¬†She’s clearly a patient and I’m going to take a moment, so…” and let this other woman and her son (let’s just assume it’s her son and go with that) step up to the window.

Have you ever been in a situation where as it’s happening, you are a little incredulous and think, how this would’ve been different if I didn’t just make that choice? ¬†Sure, we’ve all been there. ¬†Well, i watched this and thought, “Good thing I let her go first. ¬†This poor guy’s gonna need a cookie after she gets done.” This woman proceeded to step up to the window and give this guy the biggest Attitude, and I mean attitude with a capital ‘A’. ¬†First off, she assumed the little information she gave him was enough to find her. ¬†He asked for the proper paperwork and she balked. ¬†He finally found her in their system and she said, “See, you had it there, you just had to look for it.” ¬†Strike one. ¬†Really strike two because she approached him with an attitude.

So the kind gentleman at the window proceeds to type at his keyboard and try to get her and her son registered when he asks, “Do you speak Spanish?” ¬†Now, to be fair to him, this woman had an discernible accent and could have been from a number of backgrounds. ¬†It was also in a part of the neighborhood that I know has a high Hispanic population, and maybe based on her name? ¬†I don’t know, but given that there is a high percentage of New Yorkers that speak Spanish as their first language, or are fluent in both Spanish and English, I thought it was a fair question. ¬†And having been on the customer service on of things before, I would bet my life his question was asked in an attempt to make her experience easier and more pleasant. ¬†She clearly did not think so.

Upon hearing those ‘oh-so-foul’ words, she recoiled and said, “What is it¬†your business is I speak Spanish?? ¬†I don’t speak Spanish!! ¬†It’s none of your business! ¬†What does it matter! ¬†I don’t speak Spanish!! ¬†That’s none of your business!” ¬†As my eyes darted around the room, I could tell I was not the only one there that thought, 1. This reaction was a bit much, and 2. Whoa. ¬†Crazy Lady.

Strike Three.

She and her son step away to fill out whatever paperwork in needed and I step up to the window, cookies in hand, big smile on my face, and eyes wide from what I’ve just seen. ¬†“Hi!” I said, “I think I’ve come at just the right time. ¬†I’m here to deliver these cookies to you!” ¬†And so I began making a connection.

Being that it¬†is a medical office afterall, I didn’t want to take too much of anyone’s time, but didn’t want to drop and dash. ¬†I found out the kind man’s name is Eddie and we had a novel’s length conversation with just our eyes about what just went down. ¬†I gave him my spiel, the other ladies behind the window seemed pretty excited about the cookies, and I left feeling like some actual good had been done.

As I made my way to the N train, the full weight of what just happened hit me. ¬†I had just witnessed karma in all her glory work right in front of my eyes, and instantaneously. ¬†What had prompted me to let that nasty woman go ahead of me? ¬†And I’m pretty sure I truly made Eddie’s day because I was there with a plate of cookies after he was berated, restoring his faith in the kindness of fellow human beings. ¬†He had done the right thing, was kind to her, and did his job well, and was, in a way, rewarded with cookies. ¬†And as quickly as I had that previous thought, I thought, “Holy shit. ¬†Karma can just as easily go the other way.” ¬†I think I experience a lot of goodness in my life because I¬†do¬†good. ¬†Not to say that bad things don’t still happen, and believe me, they do. ¬†But I truly believe good things happen to good people.

I have to tell you, the rest of my interactions with people in the customer service side of things that day were stellar. ¬†I mean, above and beyond amazing. ¬†I think people can read and feel my positive energy and react positively to it. ¬†You may think I’m nuts, but try it for a day. ¬†i dare you. ¬†You will be rewarded in ways you never imagined.

Does anybody really know what time it is? ¬†Does it really matter? ¬†As long as you are doing the right thing, making the good choices, and living your life as best you can, I don’t think it does. ¬†For now, I’m continuing to move forward, taking it one day at a time, and in my immediate future, that means finding out where Advanced Radiological Imaging will send me. ¬†Stay tuned…

The Hills Are Alive

….with the sound of cuuuuupcaaaaaaaakes!!! ¬†(mmm,mm,mmmmm!) ¬†I’m sitting here at work waiting for my next student, listening to the sounds of practicing through these old, thin walls, and wishing I had brought a cupcake with me – specifically one of the cupcakes I made on Sunday. ¬†My beau, J, and I drove up to Westchester to visit some friends in their new home and celebrate with a ‘meat extravaganza’ that included ribeye, filet, short ribs, kielbasa, and sides of roasted potatoes and corn on the cob. ¬†I had volunteered to provide dessert.

If you recall, this Sunday was truly beautiful. ¬†The sun was shining, temperatures have started to creep up, giving us all hope that summer really is around the corner. ¬†I had also come across the most perfect pint of strawberries atthe grocery store – you know the pint I’m walking about. ¬†The one where all the berries are big, deep red in color, and their aroma is so strongly ‘strawberry’ that you know each bite is just as juicy as you hope it might be. ¬†Maybe it was the berries, maybe it was the sun, but I set off home to whip up one of my favorites, Strawberry Lemonade Cupcakes.

Strawberry Lemonade Cupcakes

You might be wondering why I’m sharing all of this with you. ¬†Well, as I thought about sharing those cupcakes with my friends, and watching them enjoy the fruits of my labors (hehe, get it?? I’m been super into bad puns and dad jokes lately. I blame J), I thought, “If only everybody could have one of these cupcakes! ¬†I could do this for everyone!” ¬†This is not dissimilar to the thoughts I had which led to my starting Single Girl Cookies.

I’ve decided it’s time for me to start sharing some recipes along the way with y’all! ¬†Yes, I still have aspirations for a baking book, and yes, i am still ‘in process’ of getting Single Girl Cookies on a local shelf near you, but until that happens, why shouldn’t¬†everybody share in the fun and deliciousness??

Now, I’m sorry to burst your bubbles folks, no, I will not be sharing my signature Single Girl Chocolate Chip Cookie recipe (otherwise known as Heitmann Cookies to many of you), nor will I ever share that to anyone not blood related to me ūüôā ¬†Sorry, Future Husband! ¬†Not even you.

This is my first time really writing out a recipe outside my own head, so forgive me if I skip a step or something doesn’t make sense. ¬†Give me a shout and I’ll fix it right up. ¬†Without further ado…..

Strawberry Lemonade Cupcakes


1/2 cup butter (1 stick), softened
1 cup sugar
2 tsp vanilla extract
2 eggs
1 1/2 cups of flour
1 3/4 tsp of baking powder
1/2 cup half and half
1 pint of strawberries

2 cups of confectioner’s sugar
4 tbsp butter (half stick), softened
Juice from half a lemon
1/2 tsp lemon extract

First, take out the pans and dishes you store in the oven because, let’s face it, you live in NYC and have no space, then preheat to 350 degrees F. ¬†Mix together the butter, sugar, vanilla extract and eggs. ¬†Normally this is the part of the recipe that says mix together the flour and baking powder in a separate bowl, then mix that with the wet ingredients. ¬†I have an aversion to doing the dishes, so I just dump the flour and baking power on top the wet ingredients in that bowl and mix it together that way. ¬†Anything I can do to save myself from doing more dishes than I have to!

Chop all but 5 or 6 strawberries (you’ll use those later for a garnish) and add them to the batter.

Line your cupcake pan with papers, and fill each one about 3/4 of the way full.  It makes about 15, so you can put two pans in side by side, or just do a coupla rounds.  Leave them in for about 12-15 minutes, check the center for done-ness with a toothpick.  Every oven is different, yours may require the cupcakes to be in longer.

While they are baking, mix together all the ingredients for the frosting.  Please note, these measurements are all very approximate, haha.  Taste as you go along here, you may want to add a bit more lemon juice for tartness, or some more sugar to thicken up the texture.  Play around with it!

Frost your cupcakes, slice some strawberries for garnish on top, and voila! ¬†Put your feet up, let someone else do the dishes for a change, and enjoy ūüôā



Come Together

If you follow me on Twitter, you may have seen me give my roommate a shoutout or two. ¬†She pretty great as a person, as a friend, and as a roommate. ¬†With the exception of one, I’ve been¬†extremely fortunate in the roommate department in my lifetime, and in NYC, that stuff matters. ¬†Chances are, you share a smaller-than-the-average-American living space, kitchen, bathroom, and sometimes (thank GOD this is not me) even a bedroom. ¬†You can escape the world (or your roommate) by closing your bedroom door, but who really wants to live within four walls?

I’m one of the lucky ones that doesn’t have to do that. My roommate and I talk, actually miss each other when one or the other goes out of town, and she has been an extraordinary supporter and helper of the Single Girl Cookies cause. ¬†I love this girl!

We were talking the other day and as conversations do, one thing led to another, and she had the brilliant idea of doing a cookie ¬†of the month club! (credit where credit is due) ¬†The more we talked about it, the more excited I got at thinking of how awesome something like this could be. ¬†It’d be a great way to further connect everyone in the community, we could all meet up once a month at a local coffee shop like Astoria Coffee, have some coffee, try something new and take home some cookies! ¬†Wanna join the Single Girl Cookies Cookie of the Month Club? ¬†Here’s how! (and some more details :))

Every first Sunday of the month, come and meet me (and my cookies) at the pre-designated coffee spot. ¬†For $10 a month, you get a half dozen cookies on a real plate that you can add to your collection, or bring back next month for a refill. ¬†Each month I’ll bake a different kind of cookie, and you only pay if you’re participating that month. ¬†That way, if I announce I’ll be making oatmeal raisin next month and you hate that kind, come on down for the community, but pass on the cookies ūüôā ¬†Hopefully, I’ll be making something you like the next month, and you can come back and join us on the confectionery journey!

In order to have your plate ready for pick up that Sunday, I need an email request to by 9pm the Friday night before, and how many (half dozen/full dozen). ¬†The first Sunday of the Single Girl Cookies Cookie of the Month Club will be this February 1st at 3pm. ¬†I know what you must be thinking “That’s Superbowl Sunday!”, and indeed it is! ¬†As a grand kick off, I will be holding a Superbowl/Single Girl Cookies Special of a dozen of my signature chocolate chip cookies for $15. ¬†You can spend $15 on a crappy 6 pack and chips, or you can be the hero of your Superbowl party and bring delicious, homemade chocolate chip cookies. ¬†Be the hero, spread the kindness of cookies ūüôā

That’s about it! ¬†I look forward to checking my inbox and I’m super excited to start meeting all of you face to face!

Bella Notte

Pizza. It‚Äôs such a ‚ÄúNew York‚ÄĚ thing, am I right? Not that pizza belongs to New York; it‚Äôs clearly everywhere you go. Even when I was visiting Brazil some years ago, the pizza there was incredible. Maybe the real root of all of this is that I love pizza. There, I said it. I LOVE PIZZA. I would eat it every time I wanted it if I didn‚Äôt also love being a functioning human being. Because if I ate pizza every time I wanted to, let me tell you what would happen: I would gain 50 pounds, never leave my couch (except to grab a few slices) and become a fixture in my living room instead of a functioning human being. Nobody wants that, least of all me.


You can imagine my excitement when I learned that I was to visit Milkflower as next on my chain of kindness.  I’d heard such good things about these guys and was really excited to try them out.  I swung by one Thursday on my way to rehearsal and met Steven, a gentlemanly ginger who greeted me as I gave him the lowdown.  He seemed genuinely surprised and thankful for what I’m sure was an unexpected treat of a plateful of cookies.  I told him I’d be back for the plate in a few days and went on my merry way.


I came back, practically salivating and ready to try their pizza.  I’d had recommendations from friends of which pizza to try (the one with Brussels sprouts), but I had a craving with a more classic flavor, so I went with the spicy sopressata with tomato sauce, fresh mozz, fresh basil and honey drizzle.


OH.   MY.  GOD.

This pizza is easily in the top 5 of all pizzas I‚Äôve had, including the ridiculously good pizza I had in Brazil (they seem to take what we do and make everything better ‚Äď try the X Tudo at Pao de Queijo).¬† This pie came as a 6 slice, 14 (?) inch pie that should‚Äôve been shared.¬† It was so good that I ate three slices while physically there, then ate the remaining three that I took home with me later that night.¬† Yep, that day, I ate A WHOLE PIZZA.¬†¬† (it was worth it.)

Beyond the pizza, my experience with the gentlemen of Milkflower was a memorable one, as they are open, friendly, and charming men.  I chatted with Peter, one of the two owners, about the road that led he and his brother Danny, one of the other owners, to owning a pizza shop on Astoria.


Both born and raised in NJ, Danny has been making pizzas in his uncle’s pizza shop since he was a teen, while Peter had a career in finance before opening up Milkflower.  Both of them had talked about one day opening up a pizza place, then saw that this space opened up.  It wasn’t something either of them were planning on when it happened, but they took the moment and ran with it.

And I‚Äôm glad they did! I‚Äôve thought about that pizza many a time and finally went back to get another.¬† My only issue with going there or getting take out is that I know, without a doubt, that I will eat the whole pizza, by myself, in 6 hours tops.¬† It‚Äôs that good.¬† I just need to prepare myself and know going in that I’m going to eat an entire pizza, and not feel guilty when I actually do ūüôā

We’re on Each Other’s Team

So last night at the Vespa Queens Grand Opening Party, I was having a chat with the lovely Matt of Snowdonia, Vespa Queens, and all around Astoria. He asked me if I had posted my Snowdonia post yet and he had missed it or what, bringing to light how much I have not¬†blogged in the last month. ¬†I sheepishly said, “No, you didn’t miss it, I haven’t posted it yet. ¬†I know, I know, I’m way behind.”, to which he replied (like the polite gentleman he is) “Oh, no, no pressure, just wasn’t sure if I missed it or not!”. ¬†I told him not to feel bad, I¬†needed that pressure to get started on this Mt. Rushmore sized task. ¬†Like when your laundry piles up and the only thing that motivates you to do it is when you run out of underwear, or when you finally get around to writing that paper because you realize that if you don’t, you’ll fail ¬†that very important class. ¬†In this case, nobody’s failing anything, and we’re all good in the underwear situation, so that’s a start ūüôā

I believe when we left off, I was going to tell you about my excellent trip to Crescent Grill for my plate, and a special delivery of more cookies.  When I first came in, Ryan had told me about a duck confit and pappardelle dish that I just had to try, so on my return trip, I saddled up to the bar, ordered a drink, and prepared myself to be wowed.  I was not disappointed.

I forget exactly what I had to drink, but I believe it was a cocktail from their cocktail menu, a house drink, I think.  I do remember it being delicious.


My entree came, and was also delicious to match.


Ryan came over and offered me some bread, which ended up being this basket of amazing biscuits accompanied by butter drizzled with honey. ¬†I had a friend (or a guy that I think I was dating at the time? ¬†I can’t be sure. ¬†Oh, labels!) that was meeting me at Crescent Grill for a drink, but by the time he got there, I had had a few conversational exchanges with my fellow bar companion, Jerry.


Over the course of the next hour, my drinks date and I got to know Jerry quite well! ¬†We learned that he was in a managerial position at Tom Cat Bakery, lives in New Jersey, loves his wife, comes into town every few weeks to oversee some things, and was staying around the area and had happened upon Crescent Grill. ¬†I told him about SGC, he ate a cookie, and seemed to like it! ¬†I told him some stories about all the crazy people I’ve met along this journey so far, and the conversation was flowing so much at one point that he interrupted a convo I was having with Drinks Date to make a jokey reference about a story I had told! ¬†I loved it.


My entire experience at Crescent Grill was one I can’t wait to repeat again and again. ¬†The food was delicious, the service was excellent, and the people were warm and welcoming. ¬†Also, I can’t leave out how beautiful the space¬†is as well.


I’m pretty sure I’ve mentioned that it’s also an art gallery of sorts, and the pieces I’ve seen hanging there are pretty great.


All and all, this was definitely an A++ drop spot.


I asked Ryan at Crescent Grill for my recommendation and he told me to go to Baroness Bar just down the street. ¬†That’s that new(ish) wine bar where they open bottles of champagne with sabers. ¬†Yes, you read that right. ¬†ūüôā ¬†My drop and pick up there were pretty uneventful; I got a chance to briefly meet Melinda, one of the owners, while dropping off and she seemed friendly. ¬†I didn’t have a chance to sit down and enjoy a glass of wine while picking up, that was a pretty crazy week for me, but hopefully one day soon! ¬†Maybe I’ll even spring for a special bottle of champagne. ¬†I did learn that I was to visit neighborhood hot spot, Snowdonia, next.

Now, I’m no stranger to Snowdonia. ¬†I first stopped by to check it out with an impromptu meeting of my friend Alex of Cocktail Crate as he was having dinner with a long lost friend of mine from college, Emily, who founded the Astoria Whiskey Society. I hadn’t seen her since college, and didn’t even know she lived in Astoria until I checked out the AWS website as an interested party (I really like dark liquors) and saw her familiar face, as well as others! ¬†Turns out Westminster Choir College has quite a representation in our great neighborhood. ¬†Adam, another college acquaintance and friend of Emily’s, is the artistic director of the Astoria Symphonic Choir, which I’d like to sing with one day if I ever get the time!

I’m also friends with Dennis and Liz of Astoria Coffee, the coffee that Snowdonia serves with brunch (good stuff, can’t wait for their shop to open!!) and had brunch there some months ago with those two and Dennis from DHAP before our podcast. ¬†While we were there, I put out a plate of cookies with a sign that said “free”, and happened to run into Bradley Hawkes, who then wrote a really great article of me that was in BORO! ¬†Neither of those last two things are related to each other, just giving context ūüôā

Needless to say, I was excited to drop off some cookies to the good folks of Snowdonia and was greeted with a “Hey, it’s the cookie lady!” ¬†when I walked in. ¬†I love it when that happens. ¬†I got to meet the aforementioned Matt, who is the final nudge in making this happen, another owner, and a gentleman whose name I have no idea how to spell, so I’m not going to try, but it starts with a J. ¬†Let’s call him J! ¬†Anyway, they were all very receptive of me and my cookies when I came in, and ¬†couldn’t wait to come back for their Game of Thrones live viewing night for my plate pick up and a GoT Ommegang beer.

I wasn’t able to enjoy either of those things when I went to pick up because I had a two day migraine and didn’t think drinking or being around loud GoT noises was a good idea. ¬†I’d never had a migraine until my concussion from the car accident, but I guess I’ve got’em now! ¬†Not my happiest moment, and I’m still itching to get back there; it’s been too long since my last visit. ¬†Maybe I’ll make to their Monday brunch, which, btdubs, is the best idea EVER. ¬†On Monday they do a service industry brunch so those that sling of our food and drinks all weekend have a chance to relax and enjoy being on the other side of the table for once. ¬†As a former server at the worst place ever, I can tell you how much I appreciate this idea. ¬†Plus, my weekends are spent singing and teaching voice lessons, so, it’s my brunch too!

And as if all that awesomeness weren’t enough, the people at Snowdonia are just great as well. ¬†The thing I love most about the whole process of Single Girl is, hands down, the recommendation process. ¬†I now know that Matt is both part of Snowdonia, Vespa Queens, and some other Astoria entities. ¬†Tom, owner at Snowdonia, is also a involved with Vespa Queens. ¬†Yesterday at the VQ‘s Grand Opening Party (check their FB for a pic of me on a Vespa and the goodies I brought!), I started chatting with a gentleman who turned out to be Damian of VQ’s roommate. ¬†Then he introduced me to “Willie and John”, who, unbeknownst to me at the time, are the heart and soul of Mundo! ¬†I actually ran into them again today at the brand new Astoria Flea and Food, hugged them and thanked them for bringing Mundo back. ¬†Do you see where this is going? ¬†This crazy red thread that connects us all really does connect us all. ¬†Not only that, but it retraces and intertwines in ways I’d never dreamed.

Jane Goodall is quoted as saying “You cannot get through a single day without having an impact on the world around you. ¬†What you do make a difference, and you have to decide what kind of difference you want to make.” ¬†The truth in those words is undeniable. ¬†Most of us think about “making a difference” to mean some grand gesture that betters the world. ¬†I think that’s pretty daunting. ¬†If that’s what I thought making a difference was, I wouldn’t get out of bed in the morning. ¬†But the truth is, each of our actions puts something in motion in the environment around of. ¬†Even the tiniest one. Now, I don’t know about a butterfly causing a tsunami, but I’ll tell ya, when I smile and say ‘hello’ to someone, I feel good. ¬†I’m guessing they do too, and that’s a start.