I’ve been thinking a lot about my baker beginnings. We’ve come a long way since that first time we gave our oldest daughter formula and she immediately broke out in angry, red hives and swelling. It was scary to hear the 911 operator tell us to get in the car and drive to the ER but to stay on the line in case she stopped breathing. It was scary to find out that she is allergic to many things. It was scary to think about accommodating her new diet when it was so foreign to us.
But life went on and we had to figure it out. My baking did not have the most auspicious start. There was quite a learning curve. These carrot cake cupcakes were my first attempt at dairy-free, egg-free, all nut-free baking for her 1st birthday. Then for her 2nd birthday, I tried to bake a cake. The taste had improved but I needed to work on my decorating skills.
For her 3rd birthday, a family member was allergic to gluten so this was my first try at Rice Krispie Treats. In a cookie sheet wrapped in foil. Ha!
We’ve come a long way both as a family and, thankfully, in baking. We didn’t really know how food allergies would impact our lives back then, but here we are. And we’re happy to be here.