Have you ever tried Gu when you’re out exercising? It’s like trying to swallow phlegm: pasty, sticky stuff that seals your esophagus shut with something that is supposed to be good for you. I don’t care for it (obviously.)
I think Brody feels the same way about biscuits. They’re fine for home, but if you’re out working up a sweat/pant/whatever, a dried out dessicated crunchy thing may not be the most appetizing choice. He doesn’t care for them. So I decided it was my goal for Be Kind to Animals Week to find a power bar or trail mix recipe that we could share. Pre made mixes won’t work: they’re either too salty, too sugary, or too packed with raisins and chocolate chips. Then, I found this recipe, and voila! a new treat was born.
The ingredients: It looks like a lot, but you don’t use much of any one thing.
1/3 c olive oil
1/4 c light brown sugar (I used sucanat)
1/2 c peanut butter
1 mashed banana
1 egg white
1 c whole wheat flour
1/8 c milled flax seed
1 3/4 c rolled oats
1 tsp cinnamon
1 1/2 tsp baking powder
1 c assorted nuts, seeds, and fruits. I used pumpkin seeds, sunflower seeds, cashews, almonds, peanuts, coconut, mango, and banana chips. Remember to avoid chocolate, raisins, and macadamia nuts!
1. Combine olive oil and brown sugar until well combined
2. Stir in peanut butter
3. Add in banana and egg white
4. Combine flour, flax, cinnamon, and baking powder. Add to mix.
5. Stir in oats
6. Stir in trail mix, blending well until dough sticks together.
7. Shape with your hands into flat, round 1-2 inch cookies. Bake in preheated 350 degree oven on greased cookie sheet or Silpat for 8 minutes.
Store in refrigerator for 2 weeks or freezer for up to 4 months! Bet they won’t last that long.
If you want to see the process in action- I filmed at the same time I was photographing it, and boy that gets complex!- here is the video. Added bonus, you get to see whether or not Brody and Koa liked them at the end.
Let me start with a warning: If you are in the camp that was offended by the legendary SNL Schweddy Balls skit, skip right on over the first half of this post and proceed straight to the G rated Cake Pops for Dogs portion of this post, because you’re going to hate the first half.
Still here? Good.
I have been searching my local grocery establishments high and low trying to find this ice cream to no avail. I don’t know if it’s because they have refused to carry it in protest of its saucy title, or because it’s flying off the shelves faster than they can keep it in stock. Based on the Facebook chatter I’ve seen, I’m going with the latter. Nonetheless, it was a great inspiration for me to come up with today’s Baking With Brody Segment, Balls Done Two Ways. (more…)
I am, to put it mildly, really into cupcakes. I think they are amazing. Adorable, teeny tiny little bites of cake heaven in a portable handheld form. When cupcakes started coming back into fashion a couple of years ago, I sighed, knowing my waistline was doomed. In their sugary clutches, I am powerless.
I’ve sampled some of the wares from local cupcakeries, most recently the Sprinkles that opened up about a half an hour from my house- which is a relatively safe distance. This week, I discovered Pubcakes, a cupcake bakery and coffee house, a couple of blocks from one of my favorite local bistros. This could be bad.
You might think the combination of beer and cupcakes an odd one, which I did at first, so I had to sample for myself just to prove how horrible they were going to be. I was sorely disappointed in how not-bad they were when I went on Tuesday, so I had to go again on Saturday just to verify that they were, in fact, amazingly delicious. This is definitely bad.
Good for the dogs, though. With all these cupcakes around and me in a cuppy state of mind, I decided that the dogs deserved a little something for all the longing looks they were throwing me when I was most decidedly not sharing any of my people cupcakes with them. So I decided to give this recipe a whirl: (more…)
Ever since I bought the original doggie donut for Emmett back in the day, I’ve been trying to figure out how to reproduce the results. Donut in shape but granola in texture, crunchy, dog-friendly perfection. I’ve done zucchini donuts and banana donuts and granola bars, but this latest incarnation is my closest yet to perfection.
It’s been a heavy sort of week. Lots of seriousness and such in these parts. And though I have perhaps just a little more I should be saying, I’ll wait until next week because I think everyone could use some frivolity to lead into the weekend, yes?
I had a large box of produce I needed to use up this week, including a big handful of some truly delectable looking peaches. I had an epic fail earlier in the week with my Pawcurean Beety Treaties which failed to convince both humans and dogs that they were edible- back to the drawing board on that one! No matter. Peaches are a lot easier to work with than the much maligned beet.
Today’s recipe comes to you courtesy of one of my favorite blogs to peruse, Doggy Dessert Chef. You could easily spend days there perusing and making new treats for your pup!
I found Tennille’s site while looking for the holy grail of dog treats- at least in my book- the doggy donut. I love doggy donuts so much I am going to try to photograph an entire series of donuts on dog noses. As you will see at the end of this post, that may be harder than it looks, but we had fun trying.
I adapted the recipe from the original recipe over at Doggy Dessert Chef. I had some egg replacer left over from my brief vegan stint and decided to try it out for kicks.
I didn’t actually set out to do a cooking segment here, but about halfway into birthday cake production I decided it needed to be documented, so there you go. Unfortunately I didn’t come to this realization until the cake was already baked, but at least I got to photograph the fun part: decorating!
Cake decorating is kind of like surgery, sort of. You need knives, precision, and someone else to help clean up the mess. It is a match made in heaven.
I started with the recipe for Peanut Butter Bulldog Brownie cake from Kerry at Georgia’s Legacy, which she graciously agreed to let me share. I’ll post it at the bottom.