My little one has finally stopped taking a bottle. It’s a struggle but we are managing getting some milk inside her minus the bottle. I know I may sound weird but that actually makes me a little sad. I miss the bottle feeding ritual every night when it was just me and her. Both gazing into each others eyes as if nothing else existed. Her playing with my hair and pulling them sometimes. And to think of it, each time she pulled my hair, I couldn’t wait for her to move on to straws and cups. But now that she has moved forward, I miss her baby days.
On another note, I made these Raspberry Lemon Crumb Bars that I promised you guys. I apologize for the pictures. After several tries they refused to come out well so I gave up.
All Purpose Flours 1 cup
Granulated Sugar 1/2 cup
Baking Powder 1/2 tsp
Butter 1 Stick Cold and cut into small cubes
Salt 1/8 tsp
Egg Yolk 1
Vanilla Extract 1/2 tsp
Raspberry Lemon Curd 1 Cup. Recipe here.
For the Topping
Flour 1/4 cup
Brown Sugar or regular sugar 1/4 cup
Butter 2 tbsp cold and cut into small cubes
Chopped Pecans a handful
Preheat over to 375 degrees. Spray an 8 x 11 glass baking pan with Pam spray or just spread butter on the pan evenly coating the pan.
In a mixer or food processor, mix Flour, Sugar, Baking powder and Salt. then add Butter slowly and mix for 2-3 minutes. Add Egg yolk and Vanilla and mix until mixture becomes a ball. Remove it from the mixer and knead couple of times by hand and spread evenly on the Glass pan. Spread the Raspberry Lemon Curd on top evenly.
In the same Mixer bowl, add Flour and Sugar from Crumb topping ingredients. Then add butter and mix until well combined. Remove and fold in pecans. Using your hand, spread this mixture over the Curd.
Bake for about 30 to 35 minutes. Remove from oven and cut when slightly warm.