Peanut Butter Dog Biscuits

My boxer, Ozzy, is so picky. I have bought so many dog treats only to bring them home and have him sniff them and turn his nose away. Ugh!!!
He loves these homemade dog biscuits. Sure to please your four-legged picky eaters!

2 cups whole-wheat flour

1 cup rolled oats

1/3 cup smooth or chunky peanut butter

1 1/4 cups hot water or chicken broth

Additional flour for rolling   

                                                         

Healthy Dog Biscuits

 

 

In a large bowl, whisk together flour and oats. Mix in the peanut butter and hot water. If the dough is too sticky, add more flour.
Knead the dough well. Round it into a ball and cover with plastic wrap and let rest 15 minutes.
Heat oven to 350 degrees. On floured parchment paper, roll out the dough to 1/4-inch thickness and cut into shapes with cookie cutters of choice. I use, what else, a bone cookie cutter. Since the dough doesn't spread while baking, you can cut the biscuits close together. Remove scraps and pick up the parchment paper by opposite ends and transfer to a baking sheet. Repeat with remaining dough.
Bake 40 minutes. Turn off the oven and leave them in the oven to cool overnight. The dryer they get, the longer they will stay fresh. If you can't wait that long, cool them completely on a wire rack and treat your doggie to a guilt-free snack.

Pumpkin Cupcakes w/ Cinnamon Cream Cheese Frosting

Cupcakes:

• 2 1/4 cups all-purpose flour, sift before measuring
• 1 tablespoon baking powder                          

  

  Great for Thanksgiving!

• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten until frothy
• 1 cup mashed cooked or canned pumpkin
• 3/4 cup milk

 

Sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

 Makes about 24 cupcakes

 

Frosting:

1 stick butter, at room temp                

8 oz. cream cheese, at room temp

16 oz. powdered sugar

1 tsp vanilla

2 T. cinnamon

 

For a prettier look, fill a pastry bag with the frosting and swirl away!!

 

 

 

I'm Back!

Hi everyone!
Well hopefully I am back to stay.
I've had a few things going on that has kept me away, but I promise I will try not to be gone for so long anymore.
I hope you continue to enjoy the recipes and posts.