You should mash all the grains together, that way the enzymes from the 2-row are working on any of the sugars from the steeping-type grains as well. For that reason, I would up the 2-row to a pound or two. Also, I don't think you'll get much out of only 4oz of flaked barley, I'd up that to a pound as well. To get the OG you're looking for, you'll need to reduce the LME with these adjustments.
For the bitterness, you'll need to adjust the AA% in brewtarget to make sure the IBU estimate is accurate. You can do this on brewday if you don't have the hops you need now. Any reason to use two bittering hops? You won't get any flavor out of them.
Also, one bit of semantics. Typically, when brewers talk about beer being hoppy, we're describing the flavor or aroma, so a beer can be bitter without being hoppy. 60m, or bittering hops, add very little flavor and no aroma.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I own!
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