four months old

Our happy, happy boy is four months old!

Honestly, I feel like this age is a milestone in itself. This is usually when:

– they have their first sleep regression
– they have a dip in hormone levels (or so I read)
– they receive their second immunizations
– they have another check-up appointment

So much is going on in their little lives! It’s no wonder that we have noticed a change in Wilder as well. He definitely likes to be awake more, and only takes three very short naps a day. (I think he will be down to two longer ones soon.) He loves to hold his head up all day long and we are working on getting him to sit on his own and stand more often. He loves meeting new people, but also adores his family. He is starting to not like the car seat as much. He loves walks and is quite content outside.

Over this last month, we ended up moving into a new home. We did the same thing with Remy when she was this exact age! I think that most would agree that moving with an infant is never easy, but Wilder did not make it difficult in the slightest. It only meant that unpacking took a bit longer than usual.

I also have decided to slowly introduce dairy back into my diet. I had cut it out as soon as I had Wilder in the event that it would upset his system much like it did Remy’s when she was a baby. I had been craving it so much, and having already eliminated eggs, nuts, caffeine, and spices (those I did notice bothered him), I thought that trying dairy couldn’t hurt. After a few days, I did not notice any fussiness, so now I can safely consume it. Yum!

Sleep, new house, needles, diet … not much change from three to four months. Right? ;-)))

Emory

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recipe: rustic coconut buns

Makes 12

Ingredients:

Bread dough
1 cup milk, room temperature

⅔ cup cream, room temperature
1 large egg, room temperature
3 ½ cups all-purpose flour
1 cup cake flour
⅓ cup white sugar
1 tbsp active dry yeast
1 ½ tsp salt

Filling
6 tbsp butter, room temperature

3 tbsp white sugar
3 tbsp cake flour
¼ cup coconut milk, hardened (at top/bottom of can)
½ cup unsweetened coconut flakes

Topping
2 tbsp white sugar

2 tbsp hot water

Steps:

1. Combine all bread dough ingredients in order into a large bowl. Mix well. Transfer dough onto floured surface. Knead until smooth. Put dough into clean bowl and cover with a towel for 1 hour. Bread should rise to 1.5 times its size.

2. Prepare filling in meantime. Combine all ingredients in order and set aside until dough is ready.

3. When dough has proofed, remove from bowl and place onto floured surface. Knead for 5 minutes then cut into 12 equal pieces. Flatten each piece with the palm of your hand and spread filling evenly onto each surface. Then roll into a cigar shape, finishing by tucking the ends under.

4. Place buns onto a greased baking sheet and cover with a towel. Let rise for approximately 1 hour.

5. Preheat oven to 350°F. Prepare topping. Put buns into oven and bake for 20-25 minutes or until golden brown. Remove and brush with sugar topping. They are ready to eat once cool.

Emory

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remy is three

You guys. Remy turns three years old today. Three!!

I feel like this past year went the quickest of all since she was born. Geoff was still living in a different city at the beginning of last year. Then in February, she turned two, and little did I know that I was already two weeks pregnant. Shortly thereafter we found out, and so we filled the year with finalizing renovations on our home, cherishing the pregnancy, and relishing in our last year of having her as an only child.

Over this last year, Remy has gone from barely talking to barely staying quiet. She is now potty trained, can count to fifty (forwards and backwards), knows how to spell her name, can draw faces and recognizable shapes, gets dressed by herself, and helps out with everything related to Wilder. She is still fiercely shy around adults that she does not know, but loves all children of all ages. I would say that this was the year that she grew up.

We love our little goose more than anything. She is certainly not perfect, but she is a sweet, kind, and stubborn little girl who is turning into a beautiful soul. I am sad to let go of two, but am excited for her to turn three and all that it will bring.

Keep growing, my darling. Happy birthday. I love you!

Mama

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three months old

Our beautiful baby Wilder turned three months old a few days ago.

Last month, I shared on Instagram that he loves his sister, car seat, baths, holding his head up, playing peek-a-boo, and his sister. Lately, he is also really loving his play gym that we bought from IKEA. He can hold onto toys and bring them to his mouth to chew on, and loves to talk when he is happy and content. He also thinks it is hilarious when you stick out your tongue.

Wilder weighs around 14 pounds and is mostly in 3-6 month clothing. His hair is turning from dark brown to blonde, and he has the curliest eyelashes. He is such a smiley, happy, easy, sweet, and loving boy.

We love our rainbow baby so much! Happy three months, mister.

Emory

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recipe: vegan salted peanut butter chocolate cake

In the past, I have shared quite a number of vegan recipes. This is due largely to the magazine that I write for requesting them. Also, while not a strictly vegan or vegetarian household (although I once was for over three years), we tend to try to eat healthier when it comes to sweets and savoury meals.

That said, now that I am breastfeeding again, I am on a dairy-free, egg-free, caffeine-free, and spice-free diet. This means that I have no choice but to divulge in vegan desserts. I couldn’t mind any less, because they are truly just as delicious as treats that are loaded with eggs and dairy. Case in point, this salty cake. Yum!

Vegan Salted Peanut Butter Chocolate Cake

Ingredients:

dairy-free butter, to grease
2 cups unbleached all-purpose flour
1 ¾ cups granulated sugar
¾ cup cocoa powder, unsweetened
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 ⅓ cup almond milk, unsweetened
¾ cup peanut butter
½ cup canola oil
1 tbsp vanilla extract
1 cup unsalted peanuts
1 tbsp sea salt

Steps:

1. Preheat oven to 350°F. Grease an oblong baking dish with dairy-free butter.

2. Add flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Whisk until well combined.

3. In a large bowl, combine almond milk, peanut butter, canola oil, and vanilla extract. Then fold in dry ingredients. Once thoroughly mixed, add peanuts and stir into batter.

4. Pour mixture into the baking dish. Top with sea salt and place in oven for approximately 35-40 minutes, or until a toothpick comes out clean. Let cool before cutting into pieces. Cover any leftovers and place in fridge until gone!

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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