Chocolate Peanut Butter Oatmeal

Well, it’s official.  We are moving to Scotland in August.  The philosopher got a job at University of St Andrews in St Andrews, Scotland.  And while I hate to leave California, I’m excited for the great adventures we will get to have in Scotland.  Not to mention how close we will be to other awesome places in Europe.

Then when I thought about how far away we will be from family and friends, I though that might be a good real to start back up the blog.  I don’t know how much time I’ll have to post until August, since I’ll still have the 3-4 hour daily commute, but I’m anticipating a much shorter commute once we get to Scotland.  Maybe less than 1 hour total!  That means I’ll have 2-3 more hours each day to fill!  Oh the possibilities.

This recipe isn’t very fancy, but it’s a yummy, filling, and healthy way to start the day, and should be good for those chilly Scottish mornings.

Chocolate Peanut Butter Oatmeal

2 cups water
1 cup old fashioned oatmeal
2 tablespoons peanut butter
1 tablespoon cocoa powder

Bring water to a boil in a small sauce pan.  Add oatmeal and cook over medium heat until most of the water has been absorbed.  Stir in peanut butter and cook until the rest of the water is gone.  Remove from heat, stir in cocoa powder, and divide between two bowls.  Top with fruit of your choice, and a little honey or sugar if you prefer your oatmeal a little on the sweeter side.

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Apple Scones with Cinnamon Butter

I made these a few weeks ago for a family brunch and they were quite delicious.  I think the cinnamon butter is what really made then.  After I had such success with these cranberry scones, I thought I should try another variation.

Apple Scones (adapted from Better Homes and Gardens cookbook)
2 1/2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter, cut into small pieces
2 eggs
3/4 cup whipping cream
2 small granny smith apples, peeled, cored and diced into small chunks

Combine the flour, sugar, baking powder, and salt in a medium bowl.  Using a pastry blender or whisk, cut in the butter until the mixture resembles small crumbs.

In another bowl, combine the eggs, cream, and apples.  Mix well and then add to the dry ingredients.  Stir with a fork until everything is just moistened.

Turn the dough out on a floured surface and knead gently until the dough is almost smooth (8-10 strokes).  Pat or roll the dough out into a circle and cut into 8  wedges ( I made 10 because we were having more than 8 people for brunch, but it made the scones a bit more awkwardly shaped).

Transfer to a baking sheet and brush with milk and then sprinkle with sugar.  Bake in a 400 degree for 12 -14 minutes.

Cinnamon Butter
4 tablespoons butter, softened
1 tablespoon powdered sugar
1/2 – 1 teaspoon cinnamon

Combine all ingredients until smooth.  Serve with scones.