So now Gabe has heat rash all on his neck and a little on his bottom. Plus really red face :( I don't know what the cause is. I'm calling the allergist to see about testing again.

Hrm.

So I gave Gabe a pumpkin muffin yesterday. No reaction. So that wasn't what caused it. Soooo. I DUNNO.

Scary.

Did you know?

Almost all canned pumpkin is not really pumpkin? But a kind of squash. That might be why Gabe reacted. Odd. And the really scary thing? Is that the label said pumpkin! I'm gonna call the company tomorrow to find out.

?

So Gabe has got an awful rash all over his face today. He's having a reaction to something. ONLY thing that he's had today that he doesn't have all the time is pumpkin. I made that pie and then some muffins with it.

But here's the curious part. He eats pumpkin seeds ALL the time. Can you be allergic to pumpkin but not the seeds? I know you can be allergic to whites and not yolks so maybe? Anyone know?

Today

I started by making graham crackers with sucess! Yummy yummy!

Then I made pudding. Yummy!

Then I made a graham cracker crust and a no bake pumpkin pie!

THEN I make pumpkin muffins since I had extra pumpkin. THEN I made powdered sugar THEN I made whipped cream.

I also made a cheesy potato casserole, but that isn't allergy free.

The pumpkin pie filling was delicious!!!!!!!!!!!!!! Off to post the recipes :)

How to.

I just realized I should post how I break down the recipes.

The school recipe calls for

can pumpkin
vanilla pudding mix
milk
pumpkin pie spice
cool whip
graham cracker crust


I then break each ingredient down.

Can of pumpkin should be fine on it's own.

vanilla pudding mix-
3/4 cup sugar
3 tbs vanilla flavor
1/4 cup potato starch
2 tbs plain stick butter
1/4 ts salt
2 cups milk

milk is fine by itself

pumpkin pie spice
cinnamon
nutmeg
ginger

cool whip
whipped milk
powdered suger -broken down again into sugar blended with potato starch

graham cracker crust
rice flour
brown sugar
baking soda
butter
honey
milk
vanilla extract
then crumble and mix with butter and press into pie pan. :)

Make each element (start with graham crackers and then when they are cooking make pudding so it can cool while you make other stuff) Then proceed like you would if you had a normal child who wasn't allergic to everything LMAO!

First real school challenge for me.

Ok so Gabe's teacher wants to do a few cooking things in class. She sent home the recipe today asking if her allergy kids (Gabe's not the only one!!!) could have it. Of course Gabe can't. So I called her. I asked if he could participate in the making of it and then I could send in his own that is allergy free. She was THRILLED with that idea! She also said that I was awesome for all the cooked stuff I send in and that Gabe is always thrilled to show her what I have made for him. :)

So the recipe calls for a can of pumpkin, 1 pack vanilla pudding, milk, ginger and nutmeg, cool whip and graham crackers.

Most of that I already know how to make Gabe ok. The only one that eludes me is graham crackers Soooo today I found a recipe for homemade ones.

This is the recipe I found. I'm just going to replace the flour with rice flour.

Graham Cracker Recipe2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract
For the topping:


3 tablespoons granulated sugar
1 teaspoon ground cinnamon
In the bowl of a food processor fitted with the steel blade or in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, brown sugar, baking soda, and salt. Pulse or mix on low to incorporate. Add the butter and pulse on and off on and off, or mix on low, until the mixture is the consistency of a coarse meal.
In a small bowl, whisk together the honey, milk, and vanilla extract. Add to the flour mixture and pulse on and off a few times or mix on low until the dough barely comes together. It will be very soft and sticky.
Turn the dough out onto a lightly floured work surface and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours or overnight.
To prepare the topping: In a small bowl, combine the sugar and cinnamon, and set aside.
Divide the dough in half and return one half to the refrigerator. Sift an even layer of flour onto the work surface and roll the dough into a long rectangle about 1/8 inch thick. The dough will be sticky, so flour as necessary. Trim the edges of the rectangle to 4 inches wide. Working with the shorter side of the rectangle parallel to the work surface, cut the strip every 4 1/2 inches to make 4 crackers. Gather the scraps together and set aside. Place the crackers on one or two parchment-lined baking sheets and sprinkle with the topping. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
Adjust the oven rack to the upper and lower positions and preheat the oven to 350 degrees.
Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more flour and roll out the dough to get about two or three more crackers.
Mark a vertical line down the middle of each cracker, being careful not to cut through the dough. Using a toothpick or skewer, prick the dough to form two dotted rows about 1/2 inch for each side of the dividing line.
Bake for 25 minutes, until browned and slightly firm to the tough, rotating the sheets halfway through to ensure even baking.
Yield: 10 large crackers

Found this recipe here! http://www.101cookbooks.com/archives/000126.html

I found something even cooler!!!!
And simpler! Gabe's bday is gonna be Pirate themed!

Now here's the predicament. Do I make the whole cake allergy free? OR do I make it chocolately goodness and then make the little mini cake for Gabe? Both have appeal. Soooo I'm not sure what I'll do. But I've got 8 weeks to think about it.

Plus if I do the mini cake like this picture then I can make the cocolate modeling clay to cover it. (it's very similar to fondant, but tastes better! It's just chocolate!!! Thinned out with some goldensyrup.) So that would be kinda cool. IDK. We shall see.

To make life easier I don't think there will be any other food. Just some juice and such to drink.

So I've found a recipe for chocolate modeling clay! The really cool part is if I can find a white chocolate that is corn free then I can can color it and the possibilites are ENDLESS for cakes! However finding corn free white is not so easy. I'm gonna really have to hunt for it.


So if I can find the white chocolate I think I'm gonna do a super why cake for Gabe. If not then I'll have to figure something else out.

But I am going to do an ice cream cake!

Chocolate ice cream, homemade oreo cookie crumbs, vanilla icecream with vanilla pudding mixed in, then homemade frosting :)

I really loved decorating cakes, but I'm still learning and need more tools. Maybe Gabe's allergies will help me get a chance to tune my skills. :)

Trial fail

So this is day 2 of 100% soy/nut free for me! Sami has been doing pretty good! So hopefully this will help with the colic.

We did a trial for Gabe on the corn. We let him have some bacon (corn syrup) Yea he failed. He had red all over his face. Sigh. Next trial I think will be wheat. :)

So far since May? We've tried eggs again and corn. No go. Sigh.