eight months old

Wilder is eight months old today! Here are some recent developments in his little world.

He is mastering feeding himself finger food. From large rice cakes to tiny peas, he quite easily brings the food from the table to his hands to his mouth. In actuality, he prefers food that hasn’t been blended in our blender!

He loves to play ball with Remy. They sit on the floor across from one another rolling a ball back and forth. I posted a picture of them doing this on Instagram the other day. I also have a video of Remy doing it when she was around the same age.

He is also on the verge of crawling. When he is seated, he leans forward and puts his weight on his hands, rocking back and forth. If only he would swing his legs under and then go! He does the backwards crawl that Remy did, though. Pushing himself across rooms, and usually getting trapped under furniture.

Eight months. How is it possible that the time is passing this quickly?

Emory

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recipe: chewy vegan oatmeal cookies

My husband and I can’t get enough of these cookies- and he isn’t even vegan! They are soft, coconutty, and have a hint of cinnamon. Best of all, you can add whatever you like to them to suit your taste buds even more!

Makes 3 dozen

(Variations include chocolate chips, raisins, butterscotch chips, and more!)

Chewy Vegan Oatmeal Cookies

Ingredients:

1 cup vegan butter, room temperature
¾ granulated sugar
¾ cup brown sugar
¼ cup applesauce
1 tsp vanilla extract
2 ½ cups large flake oats
1 ¼ cup unbleached all-purpose flour
1 ½ tsp baking soda
1 tsp cinnamon
1 tsp salt
½ cup unsweetened coconut
2 cups raisins (or other)

Steps:

1. Preheat oven to 350°F. In a medium-sized bowl, cream together the butter, sugar, applesauce, and vanilla extract.

2. In a large bowl, add remaining ingredients. Stir until just combined, and then fold in wet ingredients. Mix well.

3. Using a tablespoon, roll a ball into the palm of your hand. Gently flatten, then place on non-stick cookie sheet. Bake for 8 minutes. Allow to cool before transferring them!

(Store at room temperature in an airtight container or sealed bag for up to 7 days.)

Emory

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happy canada day

Happy Canada Day, all!

Today we will be spending the day celebrating our beautiful country at Diefenbaker Park in Saskatoon, where they have concerts, food, bouncy castles, train rides, face painting, gifts, and more! Fingers crossed the weather holds up.

Oh, Canada. We are very lucky to live here.

Emory 🍁🇨🇦

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recipe: strawberry crumb muffins

Strawberry Crumb Muffins
(Makes 1 dozen large muffins, or 1.5 dozen medium muffins)

A three-part recipe that is a little more time consuming than your average muffin, it is the perfect addition to any summer (or fall) outing or get-together. They are moist and sweet (but not overly), and can be enjoyed by children and adults alike. That’s a win in my book!

Ingredients: 

For the topping
½ cup granulated sugar

½ cup all-purpose flour
1 tsp cinnamon
4 tbsp butter, room temperature

For the muffins
3 cups all-purpose flour

2 tsp baking powder
½ tsp cinnamon
½ tsp salt
6 tbsp butter, room temperature
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup milk
2 cups strawberries, chopped

For the icing
(depending on how thick you would like it- this is quite thin)
1 ¼ cup powdered sugar

1 tbsp butter
2 tbsp milk
¾ tsp vanilla extract

Steps:

1. For the topping- combine all four ingredients in a medium-sized bowl. Mix until consistency is very breakable. Set aside.

2. For the muffins- preheat oven to 400°F. Add flour, baking powder, cinnamon, and salt into a medium bowl. Mix well.

3. In a large bowl, combine the butter, sugar, eggs, vanilla extract, and milk. Then gently fold in the dry flour ingredients. Finally, add the strawberries and stir until just combined.

4. Divide the batter among 12 (or 18) well-greased muffin cups. Then top each one with the crumb topping. Bake for approximately 20 minutes or until evenly cooked through. Let cool before transferring to a rack.

5. For the icing- combine all ingredients and mix until the icing is as thick as you would like it. (The runnier the glaze, the easier it is to drizzle!) Then spread over each cooled muffin.

The muffins should be eaten soon after baking. Store them in a fridge in an airtight container up to 5 days. Can be frozen, thawed, and eaten as well!

Emory

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seven months old

Hello Tuesday readers! (I had intended on publishing this yesterday, but between our eventful week last week and just returning from a last minute getaway, I had to delay this post until today.)

Wilder is now 7 months old. 

Over the last month he has gone from three naps a day to now only two. He also no longer co-sleeps, preferring to sleep alone in his crib instead. This gives us all much more restful nights. 

Wilder eats a variety of fruits, vegetables, and meat. His absolute favourite is ham. 

He has said “mama” and loves to shake his head “no” when he doesn’t want something. He also has turned into the biggest hugger, often giving me several throughout the day.

He is growing up so quickly, it’s almost too hard to believe.

I love him I love him I love him.

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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