Pumpkin Treats
INGREDIENTS
Dog biscuits:
- 1 cup pumpkin
- ½ cup peanut butter
- 2 eggs
- ¼ cup oil*
- 2½ cups whole wheat flour
- 1 teaspoon baking soda
Glaze:
- 2 tablespoons bacon grease, melted
- ¼ cup smooth peanut butter
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Combine pumpkin, peanut butter, eggs, and oil in a bowl. Add in baking soda and whole wheat flour. Stir until a stiff dough forms. Knead dough or mix just until flour is incorporated.
- Roll out dough with a rolling pin and use a cookie cutter to cut out dog bone shapes, or just bake into little circles like cookies. Bake for 15 minutes.
- Whisk the bacon grease and peanut butter until very smooth. Drizzle over the treats and cool till glaze hardens (it does best in the fridge or freezer).
Recipe for Dog Biscuits -
Gingerbread Bones
Ingredients:
- 3 cups whole wheat flour
- 2 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup molasses
- 1/2 cup water
- 1/4 cup canola oil
Instructions:
- Preheat oven to 325° F
- In a large bowl, whisk together the flour, ginger, cinnamon and cloves until combined.
- In a small bowl, using a sturdy spoon, stir together the molasses, water and canola oil.
- Pour the molasses mixture into the flour.
- Using the same sturdy spoon, stir ingredients until thoroughly combined.
- Roll out the dough to about 1/2 inch thickness.
- Use your favorite dog cookie cutters to cut shapes.
- Lightly spray a baking sheet with non-stick cooking spray.
- Place your cut outs on the baking sheet.
- Continue to roll and cut out shapes with the remaining dough.
- Bake for 20 minutes.
- Cool completely on a wire rack.
Storing - This recipe for dog biscuits will keep fresh for several weeks in the refrigerator. They also freeze really well. Keep them in the freezer for up to 6 months.
Yield - Using a 2 inch cookie cutter, you should yield approximately 28 dog biscuits.
Ingredients:
- 3 cups whole wheat flour
- 2 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup molasses
- 1/2 cup water
- 1/4 cup canola oil
Instructions:
- Preheat oven to 325° F
- In a large bowl, whisk together the flour, ginger, cinnamon and cloves until combined.
- In a small bowl, using a sturdy spoon, stir together the molasses, water and canola oil.
- Pour the molasses mixture into the flour.
- Using the same sturdy spoon, stir ingredients until thoroughly combined.
- Roll out the dough to about 1/2 inch thickness.
- Use your favorite dog cookie cutters to cut shapes.
- Lightly spray a baking sheet with non-stick cooking spray.
- Place your cut outs on the baking sheet.
- Continue to roll and cut out shapes with the remaining dough.
- Bake for 20 minutes.
- Cool completely on a wire rack.
Storing - This recipe for dog biscuits will keep fresh for several weeks in the refrigerator. They also freeze really well. Keep them in the freezer for up to 6 months.
Yield - Using a 2 inch cookie cutter, you should yield approximately 28 dog biscuits.
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