Lately Mary Virginia has been a bit fussier than normal, a bit droolier than normal, and waking a few more times at night than normal.
I think — and I say this with all caution — I think she might be teething. She might not be. Any book about babies and development will say that you can tell a baby is teething when it is drooling, chewing on things, and fussing. Since those are the only three things babies ever do, it takes a mom to decipher the fine nuances of their child to really know if these symptoms are more than normal. Hey, lady at the grocery store. I’m talking to you. I promise I know my baby better than you do.
But who knows what’s going on.
The truth is, I’ve exhausted all other possibilities so I’m banking on teeth because until those two-year molars come in, all babies are technically teething. Also, I feel like after weekend of bad sleep, I’ve earned some teeth.
We’re dealing with a dose of Tylenol for the baby (which does seem to help) and a glass of wine for Mommy after bedtime (which definitely seems to help) and I also made these: Homemade teething biscuits.
Impressive, I know. Please, hold your applause until the end.
I found a ton of options online, and adapted my recipe from this one.
This recipe is easy, and the best part is you can change it up. You’re basically making a dough that will harden when it bakes, so unlike other types of baking you don’t have to worry about leavening or the temperature of your ingredients or which type of fat you use.
The full recipe is at the bottom of the post.
Start by dumping all the ingredients into a bowl and mixing. I used my hands. I tried to be dignified and use a utensil, but I had to roll up my sleeves and use my hands to get it well-mixed.
Next, on a well-floured surface, roll the dough to 1/2-1/4″. I added too much water, so my dough is a bit too wet and sticky. That’s why my surface is well floured. You might not need this much flour.
Cut dough with a cookie cutter, a place cookies on a baking sheet lined with parchment paper, and pop ’em in the oven.
Bake them at 425 degrees, until they look completely baked through. They shouldn’t look dough-y at all. Tom likes cookies and bread to be a bit raw in the middle, so, to him, anything that’s “done” is over-done. This recipe is the opposite. You want them brick-hard; ready to take some abuse from sore gums.
20-ish minutes and they’re done.
They’re made of wholesome ingredients, smell pretty decent, and save you a trip to Target for teething biscuits. But the best part?
They subdue Mary Virginia’s teething-induced nihilism. For just a bit.
1 Cup infant oatmeal
1 Cup flour
1 C pureed fruit or vegetable (I used a mashed banana. You can also use apple sauce, sweet potato, or a store-bought puree.)
2 Tbsp coconut oil (or other oil)
2 tsp cinnamon
5 Tbsp water
1. Preheat oven to 425 degrees
2. Dump all ingredients except water in a bowl and mash them up (I used my hands).
3. Add water one tablespoon at a time, mixing as you go. Add water until dough is sticky and holds together well. (The dough in my photo is a bit too sticky.) Make sure the dough is well-blended with no big chunks of fruit or flour pockets.
4. Dust a surface with flour and roll out the dough to 1/2-1/4″ thickness.
5. Use a cookie cutter to cut into shapes.
6. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes (until brown and hard — they shouldn’t look raw or chewy).
Cool biscuits and store in the refrigerator, or freezer.
Note: This recipe makes a biscuit that isn’t easily broken/bitten by baby. The cookie should turn gooey, not crumbly, when they gnaw on it. A thick cookie and simple shape helps keep baby from breaking pieces. Make sure to always supervise your baby while eating teething biscuits.