Whole grains will keep at room temperature indefinitely. Only grind as much flour as you plan to use since freshly ground grains get rancid very quickly. Once ground they can be stored in an airtight container in the refrigerated for up to one month. Most grains can be ground using a strong blender or food processor.Read More
These were a huge hit! Of course I knew they would be considering they have bacon AND maple syrup. Kirby loves them but what tickled me the most was watching Jilly Bean, our current foster, run around the house carrying a treat in her mouth. She was so excited I'm not sure she knew what to do with it.Read More
I was crazy in love with the King of rock and roll! That voice, that smirkish grin, those hips. Elvis Presley rocked my world so thinking about something special to make for Valentine's Day I immediately thought about the peanut butter and banana sandwich fried in butter.Read More
I concocted this yummy cake especially for Kirby's 4th barkday. It just amazes me how the time has flown by. He still acts like a puppy with his energy and silly antics. This sweet boy loves meat so I knew that would be a must have ingredient.Read More
Lemon Ricotta Cookies
This recipe is very different from what I usually bake for Kirby. It's still on the healthy side but I have to admit a little fancier and a little fatter. Maybe a lot fatter which probably isn't a good idea for my little chunky monkey. But it is almost Easter which deserves something special.
The truth is I love to eat lemon cookies covered in confectioners sugar. Not the diet kind, the real kind. Kirby likes to beg for bites to which I can't seem to say no. This is my "healthier" version of a basic Italian recipe.
- 1 cup oat flour
- 3/4 cup corn flour*
- 1/4 cup coconut flour
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1 packet Stevia (1/4 teaspoon)**
- 2 Tablespoons True Lemon or lemon juice
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup coconut milk
- 1/2 cup ricotta cheese
- 1/4 cup unsweetened applesauce
1. In large bowl thoroughly combine all ingredients.
2. Using a teaspoon drop the batter onto parchment lined cookie sheet.
3. Press a fork into the tops of each one to flatten.
4. Bake at 350 degrees for 15-18 minutes until bottoms are golden brown.
5. Remove and let cool on wire cooling racks.
Even sweeter? Cream cheese frosting on top! Not an everyday treat but perfect for a special day!
*The corn flour gives the cookies that yummy yellow color. Research suggests corn is not easily digestable for dogs so I rarely use it. Oat flour would work just as well.
For the humans - add more sugar, lots more sugar!
** All of the research I have done shows there is no health risk to dogs as long as you are using pure stevia so check the label. Do not feed to cats! If in doubt check with your veterinarian or leave out of recipe.
Cherry Carob Biscotti
February is known as the "Month of Love". Valentine's Day is usually marked with cards, flowers, and chocolates. Then there is National Cherry Day celebrated on February 20th. Mmmm, chocolate and cherries. Sounds yummy to me. Kirby loves carob flavored treats so I wanted to incorporate some cherries into a carob treat.
Being half Italian I loved the fancier idea of a biscotti but you can easily roll out the dough and cut out cookie shapes to bake. Just lower the oven temperature to 250 degrees and bake 10 to 15 minutes. Then turn off the oven leaving the cookies to harden for an hour or two.
- 2 ½ cups oat flour
- 2 cups brown rice flour
- 1 tablespoon baking powder
- 1 egg
- 1/2 cup carob chips
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped or pureed cherries*
1. Thoroughly combine all ingredients in large bowl.
2. Place in the refrigerator for about 15 minutes to chill and firm.
3. On a floured surface form dough into flat logs 6 inches wide and 1 inch high.
4. Place on parchment paper lined cookie sheet.
5. Bake at 350 degrees for 20 minutes.
6. Remove from oven and let cool for 10 minutes.
7. Lower oven temperature to 200 degrees.
8. Cut logs into 1 inch slices and place back on parchment paper lined cookie sheet.
9. Bake for 20 to 30 minutes then turn off oven. Leave logs in the oven for a few hours until the slices are dry and crunchy.
10. Cool on rack and store in airtight container.
*I used a 14.5 oz can of red tart pitted cherries packed in water. Chopped fresh cherries would be even better for a chewy texture.
This made a lot but there was no turning back once I had added the cherries which contributed a lot of moisture so I had to add more oat flour and rice flour. You can probably use only 2 cups oat flour and 1 cup rice flour (3 cups whole wheat flour) if using fresh cherries.
Another factor is to be sure your dog likes a tart cherry or a sweet cherry so let him taste one first. Apparently Kirby likes any kind of cherry! Lol - the only foods so far we have found he doesn't like is lettuce and green beans.
Chocolate Cherry Pie
Ingredients for 9 inch pie dish
- 1 ½ cups refrigerated all-purpose flour
- 14 tablespoons of unsalted butter, frozen
- 1 teaspoon of salt
- ½ cup finely ground honey graham crackers
- 1 cup of icy cold water
- 1 egg, beaten with 2 tablespoons of water to make an egg wash.
- 2 16 oz bags frozen dark, sweet cherries, thawed and drained
- ½ cup agave nectar
- 4 tablespoons of all-purpose flour
- ½ cup of shredded dark chocolate with some milk chocolate mixed in
(Fresh cherries would be even better but it's winter here so they are not available)
1. Chop the butter into small cubes and place in the freezer while you prepare everything else.
2. Place drained cherries in medium size bowl.
3. Add the chopped chocolate, 4 tablespoons of flour and the agave nectar. Gently toss until the cherries are well coated.
4. Prepare the crust. I have a small food processor so I halved the crust recipe and made the bottom crust first, then I made the top crust
5. Preheat oven to 400 degrees.
6. Sift together the flour, salt and ground graham crackers into the bowl of a food processor fitted with a dough blade.
7. Make sure the cup of cold water is within reach. Add the frozen butter to the bowl and pulse. Add the water one tablespoon at a time until the dough looks like course breadcrumbs. Try not to add too much water or your dough will be soggy. The dough should not form a ball in the food processor–it should just come together when you pinch it with your fingers.
8. Remove the dough from the bowl and work it with your hands to form a ball then divide it in half. (For a flaky crust it’s recommended to wrap each half in plastic and chill in the refrigerator for at least 20 minutes before rolling out)
9. Lightly flour your surface, rolling pin and hands, and roll out one half of the dough until it fits into a 9 inch pie dish. Carefully pick it up and place it in the dish, cutting off the overhang.
10. Fill the dough with the cherry mixture.
11. Roll out the second half of the dough and place it on top of the pie.
12. Pinch the sides closed with your thumb and forefinger, and use a sharp knife to cut three vents into the top of the crust.
13. Brush with the egg wash.
14 Bake for 25 minutes in the middle of your oven.
15. Lower the heat to 350 degrees and bake for 25 more minutes.
I love the bitter taste of dark chocolate but I think this would be better with all milk chocolate for a lighter taste and to let the cherry flavor come out more. My first pie from scratch! I admit it wasn't near as pretty as Local Lemons but it did turn out pretty tasty. I'm inspired to make more!
Honey Apple Delights
The other day a friend of mine at the bank brought us a Honey Apple Bundt Cake she had made which was absolutely delish! I brought an extra slice home and ended up giving Kirby a bite or two since I can't seem to resist those sweet brown eyes. He loved it too which could only mean I needed to devise a honey and apple dog cookie for him with much less sugar.
An interesting tidbit is the Jewish Feast of Trumpets where the apples and honey symbolize the sweetness of the Lord and the sweet year to come. I'm not Jewish but we can all use a little more sweetness this year.
- 2 cups oat flour
- 1 ½ cups brown rice flour
- ½ cup clover honey
- ½ cup unsweetened applesauce
- 1 egg
- 1 teaspoon cinnamon
1. Combine all ingredients and mix thoroughly.
2. Roll out to 1/4 inch thick and cut using cookie cutter of choice.
3. Place on parchment lined baking sheets and bake at 350 degrees for 12 to 15 minutes. They can be placed close together since they won't spread while baking.
4. Turn off oven and leave for roughly thirty minutes.
These can be stored in a closed container in the refrigerator for at least a week.
Pupperoni Pizza Pies
Kirby didn't like my first recipe concoction. So in the second batch I used less rye flour (has a slightly sour taste) and added oat flour and discarded the rosemary seasoning. He likes them but not a favorite. Funny thing is if I offer him one he will sniff it and walk away. If I break one open and offer it he gobbles it up. I'm curious to know what other doggers think...
- 1 ¾ cups rye flour*
- 1 cup oat flour*
- ½ cup (3.5 oz) pepperoni, shredded
- ½ cup Parmesan & Romano cheese, grated or shredded
- 6 oz can tomato paste
- ¼ tsp oregano
- ¼ tsp parsley
- 1 egg
- ¼ cup water
1. Thoroughly mix all ingredients in a large bowl.
2. Roll out to a 1/4 inch thick and cut with favorite cookie cutter or just use a pizza cutter.
3. Place on parchment lined cookie sheet. They will not spread so they can be placed close together.
4. Bake at 350 degrees for up to 15 minutes or until golden brown on bottom. Let cool on wire rack.
These can be stored in an airtight container in the refrigerator for a week or freezer for up to one month.
Is your canine companion having a special occasion? A Barkday Party? Furry company coming for a play date? Maybe it's just a glorious summer day worth celebrating? These cute pupcakes are bursting with healthy flavors and antioxidants your dog is craving!
Blueberry Pup Cakes
Calories from fat: 102/51/205
- 2 cups oat flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cups fresh or frozen blueberries
- 3 eggs
- 1/2 cup safflower oil
- 1/2 cup plain yogurt
- In a large bowl mix together all ingredients.
- Bake at 350 degrees for 10 to 15 minutes for mini muffins or 22 - 27 minutes for regular size muffins. Muffins are done when toothpick inserted in center comes out clean.
- Spoon mixture into muffin tins**.
- Remove from oven and let cool completely on a wire rack.
Store individually wrapped in saran wrap in the refrigerator for up to a week. When ready to serve top with frosting.
Frosting (for 12 large, 24 mini, 6 pupcakes)
Calories from fat: 2/1/5
- 1 8-oz package low fat cream cheese
- 1 tablespoon honey
- Let cream cheese come to room temperature.
- Mix thoroughly and frost pup cakes.
**We live near Mississippi State University which means we are in "bulldog country" so it's easy to find just about anything bulldog related. I picked up the silicone muffin pan which makes six 4x4x1 inch paw shaped cakes. You can visit FanPan an online store that caters to the college crowd. You can order 100% FDA approved silicone cake pans, muffin pans and ice cube trays in assorted collegiate shapes and sizes.