It’s Cobbler-tastic! Summer Blueberry & Peach Cobbler (Dairy, Egg, & Nut Free)

“It’s Cobbler-tastic!”. That was what N said after he was finishing his first of two bowls this evening.  I have to admit it was pretty tasty.

A couple of weeks ago my mom mentioned that you could make cobbler by using a cake mix.  I immediately thought of our favorite allergen-free Cherrybrook Kitchen Yellow Cake mix that was in the cabinet, and almost expired.  An almost expired cake mix is the only excuse I need to make a cobbler!  So, I searched on Pinterest for a few minutes and found a cake mix cobbler recipe and pulled out my ingredients.  It ended up just being a guide and I didn’t follow that recipe at all, really.  Here’s my version:

Ingredients:

1 dry yellow cake mix (I used Cherrybrook Kitchen Yellow Cake)

1/2 cup dairy free margarine, melted (I use Earth Balance Dairy and Soy Free)

a can of peaches in light syrup (next time I’m using two cans)

1 tsp. cinnamon (I actually didn’t put this in once I added blueberries on a whim.  Add cinnamon if you’re just doing peaches)

one cup of fresh blueberries

**Remember to read all labels carefully, making sure this recipe fits your allergy needs.

This really is so simple to make!
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Preheat your oven to 350 degrees.  Grease the bottom of an 8×8 or 9×9 baking dish.  Pour in 2 cans of peaches, juice and all.  Put the blueberries on top of the peaches and mix them a little to incorporate it all.  Now is the time to add the cinnamon if you’re going to.  I actually forgot it, and it was for the best since I added the blueberries.

Next, add the cake mix by sprinkling it evening over the peaches and blueberries.  Smooth it out a little better than I did here in the picture.

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The next step is to pour the melted margarine over the cake mix.  Below is what mine looked like before I stuck it in the oven.  I would have mixed up the margarine and the cake mix a little more because I had a couple of dry patches once I brought it out of the oven.  No biggie, though, and definitely didn’t affect the yum factor 🙂

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Bake at 350 degree F for 30-40 minutes, or until done.  It’ll look like this, but without the dry patches, hopefully.

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And now you’re ready to scoop some up for a summer treat.  I think it’d look prettier if it had a dollop of Rice Dream on top 🙂

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I’m thinking that next time I’m going to make a mixed berry cobbler with raspberries, blackberries, and blueberries….what do you think, sound good?

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What’s That Smell?!…..Our Journey Part 3

What’s that smell?!  Oh, that’s the eggs baking in the muffins.  I hadn’t baked with eggs in over three years, and I have to admit….it smelled disgusting.  But it was exciting.  There I was in the kitchen the night before Nathan’s second food challenge (woohoo!) digging through my Betty Crocker cookbook, and mixing up a batch of  “real” blueberry muffins.  Once the batch was in the oven and the aroma filled the house, it just smelled weird.  I almost couldn’t handle it.

Nathan was again so excited to be trying something new!  This food challenge was even more exciting to him because he actually got to eat something, rather than just sipping soy milk.  With a food challenge, the patient goes in with an empty stomach…basically so there’s not much to throw up if they have an adverse reaction.  He was definitely hungry and those muffins looked so good to him.  Here he is waiting for the doc to come in to get us started with those muffins.  Don’t ya just love the mustache prop that he got at story time the day before?

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It was about 9:15 and the egg challenge was under way.  I was nervous, but still hopeful that this would open up yet another new food in Nathan’s diet, even if only in the baked form.  Studies are showing that if an egg allergic person can tolerate baked egg, then it may help them fully overcome an egg allergy.  That’s how I understood it from our allergist, anyway.  The first 1/8 of a muffin was down the hatch, and Nathan settled back in to watching his movie.  Tip:  If you ever get to do a food challenge, take lots of things for your child to do, especially if they are young.  Food challenges take at least 2 hours so keeping them busy can be a challenge in itself.

Every 15 minutes the nurse would come back and check Nathan’s vitals.  First check?  Everything is good.  Let’s move on to 1/4 of a muffin.  Down the hatch.  This boy is hungry.

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After the next 15 minute check, Nathan got sleepy, and wanted to hug on my arm, but was ready for more.  “My stomach hurts”, he said, “and it’s snowing outside guys!”  Gotta love the train of thought of a 3 1/2 year old!  I got a lump in my throat, and I got a bad feeling, but the doc thought all was still OK so we went for the 1/2 of a muffin.  Nathan started eating this portion, and unfortunately I had to head home to pick up our daughter.  My husband stayed with Nathan and they started watching his movie again.  Another 15 minutes had lapsed, and the nurse opened the door to come in for his vitals check.  Hives.  She saw the hives that my husband didn’t see since Nathan was sitting on his lap.  By this time I was at home with Julia, and texted the hubby to see what the status was.  No reply.  I comforted myself by assuming he was just chatting with the allergist.  Sadly, I was wrong.  I knew I was wrong, but just didn’t want to believe it.  A mother’s instinct is soooo strong.  Brent finally called me, explaining that by the time the allergist came in to check Nathan he was sneezing, had hives and was itchy.  The nurse had to administer Epinepherine to stop the allergic reaction.  Thank goodness we were at the doctor’s office and not at home.  I will NEVER do a food challenge at home.  The experience was scary, but could have been deadly had we been at home.  We were disappointed that he couldn’t have baked eggs, but thankful that he was OK.

What’s the scary part?  Had he been experiencing those symptoms at home, we probably would have just given him Benadryl.  Well, maybe not.  I did have to give him the Epi-pen at home once after he accidentally ingested cheese, and the symptoms were almost identical.  Having to give an Epi-pen is a terrifying experience, but the alternative is even more terrifying.  When should you give an epi-pen? When there is more than one body system involved.  Hives and sneezing, like in Nathan’s case.  Breathing problems and lip and mouth swelling is another combination needing an epi-pen.  There is often more symptoms that need to be addressed.  Throw vomiting or lethargy into the mix and you’ve got yourself a full blown anaphylactic attack.  Scary stuff.  If you want more info on how to treat an anaphylactic reaction, visit www.epipen.com or www.epipentraining.com

This reaction to eggs was so surprising to us.  Nathan’s blood test results for soy came back at around 2.0/100 or less.  So did his egg numbers.  No reaction to soy, but anaphylactic to egg.  That just goes to show just how crazy food allergies are, how unpredictable they are, and how the “numbers” from blood tests can’t prove what kind of reaction someone will have.  Our allergist was just as surprised as we were that Nathan reacted.  This is going to sound weird, but I’m so glad we did the egg challenge.  Now that  we know how he reacts, we will be even more careful with him around eggs, reading every label multiple times before something new goes in his mouth.

I’ll end this longer than expected post with this adorable picture of Nathan coloring his EggNots at Easter this year.  They’re made of ceramic and are dyeable and can be decorated just like regular eggs….without the fear factor.

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Disclaimer:  I am not a medical professional.  Do not make medical decisions based on information in this post.  Contact your doctor or call 911 in an emergency.