I'd had the bag of split peas sitting in my cupboard for months and my stock of homemade chicken stock was sufficiently large (thank goodness we bought a deep freeze a month ago!) so I decided to finally get around to making some homemade pea soup.
I used Alton Brown's Curried Split Pea Soup recipe. There's not much to report on this endevour. It went over well but I'm not 100% sure I'd make it again. Gabriel claims it was too salty but both Chad and I were of the opinion that it wasn't. Dinner was saved by my delicious garlic butter cheese biscuits. I will blog about them another day (I must leave you in suspense of something) but I have to say that they taste really good and quite close to the all-you-can-eat Red Lobster biscuits.
Dessert was chocolate chip biscotti served with vanilla ice cream. Yum yum. Easy to make and definitely a great accompaniment for coffee or tea.
Chocolate Chip Biscotti
• white sugar
• salted butter
• eggs (2)
• vanilla extract
• chocolate chips
• AP flour
• cocoa powder
• baking powder
• table salt
Preheat oven to 350°F.
Cream 1 cup sugar with ¼ cup butter, softened until light and fluffy. Add 2 eggs, one at a time, beating to combine. Add 1 tbsp vanilla extract.
In a second medium bowl, whisk together:
2 cups AP flour
¼ cup cocoa powder
1 tsp baking powder
pinch table salt
Slowing add the dry ingredients to the wet and stir to combine. Stir in 1 cup chocolate chips.
Shape the dough into a 1 inch deep rectangular loaf on a Silicon baking mat on a baking sheet.
Bake for 30 minutes.
Remove loaf from oven and cut into ½ - 1 inch thick slices as soon as it is cool enough to handle.
Rearrange slices, sides up, on the baking mat and bake again for approximately 10-15 minutes, until the cookies dry and brown slightly.
Flip the cookies over and bake for another 5 minutes.
Cool and enjoy with espresso covered ice cream.
Original Source: Chef at Home - Chocolate Chip Biscotti