Archive for the ‘Pets’ Category

Yesterday my daughter was bored and I had been toying with the idea of trying to make doggie brownies, so we headed out to do a little shopping.  Her destination was the bookstore and mine was the health food store nearby to buy carob for my dog brownies.  While at the bookstore, I decided to look at dog cookbooks, since scrounging the internet for recipes is not quite as relaxing as thumbing through a book.  I had a stack of about 5 cookbooks when my daughter was done finding what she wanted and so I had to do a speed selection of which one I was going to buy.  My daughter saw that one of the books had a section of Doggie Biscotti recipes, and she thought we should get that one, so I did.

Over to the health food store for a can of carob powder and some carob chips from the bulk food section and I was on my way.  It was too late to cook yesterday (and too hot) but I got started this morning after I took the dog for his walk.  My first recipe was adapted from one I found on the internet.  Here is a link to many good pages of dog recipes:


First I made Bacon Carob Dog Brownies.  These do have more sugar (in the form of a half cup of honey) than I typically would put in a dog treat, so I plan on trying to reduce that a bit the next time I make them.  I happen to have some leftover bacon grease and subbed that for about half of the oil originally called for.  I also have a ton of whole grain from a wholesome breadmaking phase so I try to use fresh ground whole wheat flour as much as possible, but if you don’t have that, all purpose works as well.  Just remember that dogs cannot tolerate chocolate, which is why this recipe uses carob instead.

Bacon Carob Dog Brownies

1 1/2 c. flour (I used whole wheat)

3 T. carob powder

1/2 t. baking powder

1/2 c. canola oil (I used about 1/4 c. bacon drippings plus 1/4 c. canola oil)

1/2 c. honey

2 eggs

Preheat oven to 350.  I baked these in a convection oven.  Grease an 8×8 baking pan.

In large bowl, mix oil and honey.  If using bacon drippings, melt first.  Stir in eggs.  Stir in dry ingredients until just mixed.

***  Note that if you have heated oil or honey (I have to heat honey sometimes to get it out of the jar), you should not add the eggs to the hot mixture or they will curdle.  If this is the case, add eggs AFTER dry ingredients.

Pour mixture into baking pan and spread evenly.  Bake for 20-25 minutes.  Unlike human brownies, I wanted these a bit solid, so I went the whole 25 minutes.  Remove from oven and cool for at least 10 minutes.  Cut the brownies into the desired size.  I cut first into 5 strips then cross-wise into 5 strips for 25 brownies.  These came out about 1 1/2 in x 1 1/2 in which seems a good treat size.  Let cool completely them put into container.  Use within a few days or freeze.


My second recipe came from the new cookbook I just bought:  The Everything Cooking for Dogs Book by Lisa Fortunato.  I modified her recipe slightly.

Peanut Butter and Carob Doggie Biscotti

2 c. flour (I used half whole wheat and half all purpose)

2 t. baking powder

2 T. carob chips

1/2 c. peanut butter (I used crunchy, so there were bits of peanuts in my finished biscotti)

1/4 c. water, plus up to about another 1/4 c. as needed

Preheat oven to 325 F.  I used convection very successfully.  Cover a cookie sheet with a sheet of parchment.  If you don’t have parchment, I suggest you buy some because it makes baking so much easier, but you can probably get by with greasing the cookie sheet instead.

Mix flour, baking powder and carob chips in large bowl.  In separate bowl or measuring cup, stir peanut butter and water together.  Don’t use hot water or it will melt the carob chips.    Add peanut butter liquid to dry ingredients and mix.  I found this mix to be very crumbly, so continued to add water until I got a dough I could handle that was not sticky.  Flatten dough with your hands into a disk, then put on cookie sheet and continue to press down and spread the dough until it is about 1/2 inch thick.

Bake for 18-25 minutes until it feels dry and somewhat firm on top.  Take it out of the oven and let cool for a few minutes – I slid the entire parchment sheet onto a cooling rack.  When the baked piece is cool enough to comfortably handle (but still warm), slice into 1/2 inch slices.  A sharp knife works fine.  Author suggests a pizza cutter.  I then cut the long biscotti cross-wise into about 2-3 inch cookies.  Author suggests cutting them into 1/2 inch pieces cross-wise, but I have a big dog who only gets treats like these once a day.  Lay the biscotti back on the parchment on the baking sheet on their sides and bake another 15-20 minutes.  The biscotti should be nice and hard now.  Cool on a rack and then store in a container.

My neighbor is threatening to eat these instead of giving them to his dog, and my dog thought they were so good that after taste testing both varieties, he snuck up on the counter and treated himself to another biscotti when my back was turned for only a moment!




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Well, it has been a very long time since my last post and I apologize.  My teaching contract ended at the University last week, so I will have some time on my hands this summer while I look for a new job and hope to post a little more  frequently.

I ran out of Milk Bones recently and since I have a little bit of time on my hands, I decided to spend some time this summer making homemade dog treats.  This recipe is adapted from one I found on the web.  I have cut the original recipe in half and also made a few modifications.    Here is a set of links I am putting together of dog treat recipe sites.  I can’t vouch for them all, but plan on working my way through them.


Peanut Butter Dog Cookies (makes about 18 small cookies)

1/4 c. Peanut Butter (I used Crunchy JIF, so it did have a little sugar in it)

1.5 c. Whole Wheat Flour

1/2 c. water

1 T. oil  (I used olive oil)

Preheat oven to 350.  Mix all ingredients in a bowl.  Pinch off a bit of dough between the size of  a ping pong ball and a marble and roll into a ball and place on cookie sheet.  I used parchment paper on my cookie sheets, but I don’t think you’d have to grease a cookie sheet for these, they seem to have enough oil not to stick, but I can’t guarantee it:).  I got one sheet of 12 cookies and one sheet of 6.  Use a fork to squish the cookies flat, first one way, then perpendicular to that, just like on human Peanut Butter Cookies.  Bake for 20 minutes.  I used the convection setting on my oven and it worked great.

Both dogs and people seem to find these attractive, but they’re for the dogs, people!  My neighborhood dogs love me, since I have been sharing my baking results with various friends for their dogs.



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