Jota used to massage my hands out of their T-Rex shape first thing in the morning. Hand scooping thousands of muffins and cupcakes wasn’t as bad as the poison ivy-esque rash I got from dunking my arm in brownie batter to scrape the bottom of the bowl.
Smalls went in for his 2 month check up and vaccines last Friday. He was a champ with the oral vaccination. The shots, not so much, but nothing a couple extra snuggles didn’t fix for the rest of the day. The doctor warned me that he might run a fever and gave measurements for a Tylenol dose for a fever if needed.
Fortunately, I had just received an ear thermometer for testing purposes from Influenster. The Braun Thermoscan is my jam. I already check his temp way more than necessary. (I think this is a holdover from being in the hospital for an extra week where they would check his vitals every 4 hours.) This thing takes his temp, ACCURATELY, in under 2 seconds. No fighting with trying to keep the thermometer under his arm, or trying to keep him squirm free for the butt temp. (OMG, I’m too afraid to even try on my own.)
I’m in love. This is one of those little gadgets I’m recommending to all my new mommy friends. I’ve already shouted it praises at Stroller Strides, and plan on using it as an option for practical new baby gifts. (Velcro swaddles and cloth diapers/burp cloths are the others).
Since Smalls seems to be a bit sensitive to dairy, I’ve had to make a few adjustments to my diet. No more yogurt and cheese isn’t the worst, but when I said I’d make a peanut butter pie for a Labor Day BBQ, I was pretty sad that I wouldn’t be able to eat it. So I broke my own “no vegan desserts” rule for me.
The mousse ended up tasting pretty rad. It’s quite rich, and a little slice is all you need.
So crust…I still used butter. I might try coconut oil in my next attempt.
6oz pretzels + 1 stick melted butter + 2 tbs cocoa powder + 3 tbs sugar
Grind your pretzels, mix it all up with everything else. Press into you pie shell and bake at 350 for 9 mins. Cool.
Peanut Butter Mousse
6 oz tofutti cream cheese + 16 oz peanut butter + 1 1/2 cups sugar + 1 tsp vanilla + 1 container non-dairy topping
Beat cream cheese, PB, sugar, and vanilla until smooth. Gently fold in the non-dairy topping. Throw it in your pie shell and you’re done. Keep in the fridge until serving time.
This! If you hire me to make your desserts, don’t ask me to make them vegan. If my answer isn’t no, you can guarantee I’m going to double the price for the trouble.
Smalls seems to get an upset tummy when I have dairy, so I’m having a go at cutting milk and cheese out of my diet. However, I had this grand plan to make a brownie pie with peanut butter mousse for a BBQ tomorrow. Testing a dairy free (vegan) recipe for the mousse…which is pretty much against my baking religion.
In my experience, baking vegan means using ingredients that are way more processed (and worse for you) than using real ingredients. Don’t get me started on using shortening/crisco/margarine/faux butter/egg replacers. That shit grosses me out.