Friday, September 2, 2011

Happy Birthday "Michael's Kitchen"

     On Sept 6, 2009, I gave birth to my blog. I had no idea as to what I was doing or even wanting to do, but like everything else, I grabbed my nose, held my breath and jumped in feet first. And just hoped I didn't hit too many rocks on the way down. And so far it's been a life saver for me.
     From the first post I've learned a lot. Met a lot of wonderful people. And have become very close to many of them. I thank you for that.
     I'm going to be doing a few changes to my blog, First and most important, I'm getting into a DSLR camera shortly. The point and shoot has limited me greatly on the pictures. So with the camera up grade, The pictures will improve and there will be more pictures, hopefully to motivate or excite everyone to do my recipes. That's the goal. To make the recipes easier to understand and follow. Secondly I'm wanting to set up a publishing of the post schedule. And stick to that if at all possible. This way, you know when to expect the recipes, or post. And thirdly, I'm going to have someone else proof read all the posts before I post them for spelling etc.

     If you all have any comments or questions please feel free to E-mail me. And I'll get back to you ASAP.

     Again, Thank you to my followers, the people that have signed on to my E-mail list, the people that are on my other E-mail list. To everyone that said hey guy why don't you do a blog... My wife the proof reader. And my kids that say "hey grandpa has a pretty cool blog"


Photography by Michael Long
Thumbing through Alice Medrich's book,  "Chewy, Gooey, Crispy Crunchy Cookies"  on page 48,  She wrote about these little guys.  And after making them,  These guys are good.  I did change one thing,  I went from Vanilla Extract to Vanilla Bean.  But I have a big stock of Beans, so it was easy to do.  Plus it makes the cookies look like there is pepper in them. ha! not really, but you do get a bunch of little specks in the cookies.  A good sign of vanilla bean being used.  This makes about 60-70 cookies. 

  • 6.75     oz             AP Flour

  • 4.5       Tbs           Cornstarch

  • 3          large         eggs

  • 6.125   oz              Sugar

  • .75       tps            Salt

  • 3          ea             Vanilla beans,= (1tablespoon Extract)

  • 6          oz             Unsalted Butter (Melted and still warm)

  1. Preheat oven to 325F and position racks in the upper and lower thirds of oven.

  2. Combine Flour and Cornstarch in a medium bowl and whisk to incorporate thoroughly.

  3. In a large mixing bowl, combine the Eggs, Sugar, Salt and Vanilla.  Beat with an electric mixer on high speed until the mixture is thick and pale.  (This will take about 2-3 minutes)  

  4. Beat in the melted butter.  

  5. Stop the mixer and fold in by hand the Flour mixture (One half at a time)

  6. Dough is going to look more line a batter than a dough.

  7. Drop rounded teaspoons of batter 2 inches apart on a lined cookie sheet.  Bake until the cookies are deep golden brown around the edges.  (About 16-20 minutes) Remember to rotate the pans front to back and up and down, for even baking. 


These will keep in an air tight container for at least a week

1/70 serving or one cookie = 42.08 cal, Total Fat = 2.21g,Cholesterol=14.29mg,Total Carbs=5.05 Sodium=28.28,g, Protein=.57g