Hello world! I promise we’re all still alive and well over here- just a little busier with two babes running the show. Raymond is 2 and half months and fits into our little family perfectly. You often read about how adding a child to your family makes it feel more complete, and that is exactly the case with little Ray. We still plan to add a couple more munchkins to the gang eventually, but Raymond makes us feel even more like a family. Ricky has adjusted wonderfully! He was a little extra sassy the first month or so, but has started to calm down and get back to his normal, well-behaved self. I think this is because Raymond is taking more consistent naps in the morning, allowing me to give Ricky some one-on-one time. A little attention goes a long way with him and as long as he gets some face time, he is much more well-behaved the rest of the day. Unfortunately, the opposite is also true, if we don’t get any one-on-one time and I’m focused on Raymond the majority of the morning, by nap time Ricky is guaranteed to have more than his fair share of tantrums. Let’s hope Raymond continues this new trend of morning naps, for everyone’s sanity!
Also, Raymond is huge. He is already starting to wear 6 month clothing! Ricky was in 3 months until he was around 5 months old! Just another example of each kid having their own identity, I suppose. Either way, they are both pretty darn adorable. Life is good.
Allergy update. We had a set-back a few weeks ago. We had worked our way in the baked dairy challenge all the way up to baked cookies (no longer considered “extensively baked,” baked at 350 degrees for ~10 minutes) with no reactions. So, we moved forward to the next step: stove-top pudding. We gave Ricky about a teaspoon of stove top pudding made with milk, and within a couple minutes he started itching and his lips got puffy. We monitored him closely for about 10 minutes before deciding to go to the ER. There were no hives, but his mouth was obviously swelling and he coughed a few times. We did not administer the epi because we live so close to the hospital, but I had it on hand, in ready the entire time. So scary. It was a real blow to our morale, we had truly gotten our hopes up that he had outgrown his allergy. This reminder that a small amount of something as common as dairy could kill our son was jarring. Because of the mouth swelling, our allergist suggested we dial back the baked dairy challenge to “extensively baked” for the next year, meaning everything has to be baked at 350 degrees for at least 30 minutes. Ricky is only 2 and although he is very communicative for his age, he is still not able to accurately describe things like an itchy mouth or tongue swelling, so our allergist felt it best that we wait another year before trying to move forward and we completely agree. Which means, I need to continue to find yummy breads and other recipes that fit the “extensively baked” requirement. Here is one of my most successful finds, adapted from this recipe.
I have tried a lot of banana breads and they always seem to end up under-cooked in the middle. Finally, the yummiest, completely cooked bread with a crunchy cinnamon crumble on top. Enjoy!
Banana Cinnamon Crumble Bread
- 2 flax eggs
- 1/3 cup buttermilk
- 1/2 cup canola oil
- 1 cup bananas, mashed (~2 large very ripe bananas)
- 1 tsp vanilla
- 1 3/4 cups flour
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Cinnamon Crumble Ingredients:
- 1/2 cup flour
- 1/2 cup brown sugar
- 4 Tbs unsalted butter softened
- 1 tsp cinnamon
- Make flax eggs and buttermilk and set aside for approximately 5-10 minutes
- Whisk together flax eggs, buttermilk and oil
- Mash bananas and add to the flax egg mixture along with the vanilla. Mix well
- In a separate bowl combine flour, sugars, baking soda, cinnamon and salt
- Add flour mixture into the flax egg mixture slowly, stirring to combine. Be careful not to over-mix
- Pour bread dough into a greased 10″ bread pan
- Mix your cinnamon crumble topping by adding the flour, sugar and cinnamon to the softened butter and stirring with a fork. Break any large pieces up and sprinkle evenly on top of your bread dough
- Bake at 325 degrees for 75-85 minutes. Note: this is a lower temperature setting than called for by the “extensively baked” plan, but the duration of time is quite a bit longer, so it is approved by our allergist.
- Take the bread out of the oven and cool in the pan for a few minutes before removing and placing on a cooling rack