No sugar. No preservatives. Just Doggie goodness.

 Great gift idea for all your furry friends!

 I really am out of practice and forgot to get photos of mixing up the dough. I also think using a dog bone shaped cookie cutter would be much smarter and save a lot of time!


I worked off of a King Arthur recipe for these. I liked it, there weren't too many ingredients or any waiting. Just make and bake.

To make the hole, I used a piece of a straw. Why a hole? Oh, ya know, I pictured tormenting your dog hanging them on a Christmas tree and tempting them to knock the tree down to get them!






Next I had fun packaging them up!


 

 

 Adapted from King Arthur's recipe

•  1cup flour
• 1/2 cup oats
• 1/4 cup dry milk.
• 1/4 teaspoon salt.
• 1 large egg
• 1/2 cup peanut butter

1. Preheat the oven to 300°F. Lightly grease a couple of baking sheets.
2. Mix together the flour, oats, dried milk, and salt.
3. Add the egg and peanut butter, stirring to combine; the mixture will be crumbly.
4. Add enough water to bring the dough together; depending on the season, you may need to add a bit more or a bit less.
5. To make biscuits use a dog-bone cutter or shape by hand like I did.
6. Bake the biscuits for about 40 to 50 minutes, baking the smaller cookies for a shorter amount of time. When finished, the biscuits will be dark golden brown, and will be dry and crisp all the way through.
7. Remove the biscuits from the oven, and cool right on the pans.

Who doesn't love hummus?
Well, me, as a kid. I hated it. I could not believe all the adults were making such a big deal over something that tasted like garlic and lemon! I think I was envisioning something more along the lines of S'mores at the time. ...if you aren't imagining a graham cracker with a piece of chocolate and a melted marshmallow, hummus is quite lovely.

Sweet Potato Hummus

ingredients
1 medium cooked sweet potato
3 tablespoons olive oil.
2 cans cooked chickpeas rinsed and drained
3 tablespoons tahini.
3 cloves garlic, peeled.
juice of 1 lemon.
ground sea salt, to taste

Toss in a food processor and process until smooth.Serve with whatever your favorite dipping scooping food items are. I like fresh cucumber slices, corn chips, carrots, celery and tomatoes.

 

One day I saw this very tasty looking photo in a Martha Stewart magazine and got inspired! So I short cut substantially and they still came out great!

 

 

 

On a floured surface roll out pie dough a little thinner than I did.

 

 

cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip.

 

 

sprinkle a spoon of maple syrup granuals over berries.Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar.

 

 

Bake, until pies are golden brown, 35 to 40 minutes.

 

 

Serve warm or cooled.

 

 

 

Blueberry and Raspberry Hand Pies

ingredients

• pie crust dough, premade in advance or from the store
• blueberries and raspberries, frozen and thawed or fresh
• maple syrup granuals
• 1 egg for brushing tops of pies
• sanding sugar, for sprinkling

 

Roll out chilled pie dough and cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip. sprinkle a spoon of maple syrup granuals over berries. Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, until pies are golden brown, 35 to 40 minutes. Serve warm or cooled.

 

First attempt at making Eggplant Curry! I  have since tweaked the recipe a little and now toss half of the eggplant into the food processor along with the onions and jalapeño and process until smooth. And add coconut milk. You might want to try some modifications to this recipe too. 

 

 

Anyway, you start with one huge beautiful eggplant

 

 

and start chopping with the only sharp knife in the house.

 

 

Now that I use the food processor I don’t feel the need to chop it into such tiny pieces.

 

 

Fresh ginger, tomato, garlic and jalapeño. 

 

 

Mince onions or toss in food processor.

 

 

Over medium heat cook onions in coconut oil

 

 

Oh, and toss in the jalapeño too. 

 

 

until they are no longer raw tasting.

 

 

Add turmeric and chili powder if you’re feeling bold.

 

 

cook until eggplant is soft and mushy. Add water as needed for sauce. 

 

 

cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes.

 

 

Then get some garbanzos.

 

 

Rinse and drain first.

 

 

Then toss them in! 

 

 

Cook until garbanzos are warm. Add garam masala at the end.

 

 

Serve garnished with cilantro and chopped tomatoes.

 

Eggplant Curry

ingredients

• 1-2 tablespoons coconut oil
• 1 onion chopped
• 1 jalapeño chopped
• a few cloves of garlic chopped
• 1-2 tablespoon fresh ginger chopped
• 1 cup of water +/- as needed
• 1 eggplant chopped. Peeling is optional depending on condition.
• 1 teaspoon turmeric
• 1 can garbanzo beans drained
• 1-2 chopped tomatoes divided
• 1 teaspoon garam masala
• salt to taste
• Garnish with chopped Cilantro  chopped tomatoes

Cook onions and jalapeño in oil until no longer raw.  Add ginger, turmeric and chopped eggplant  and cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes, rinsed and drained garbanzos. Cook until garbanzos are warm. Add garam masala

 

I finally made Mint cilantro chutney! I first was introduced to this green sauce at an India fest last year. At first I was afraid it was too hot and spicy for me but I was bold and tried it anyway on the fried little somethings that I’ve forgotten the name of but are really good. Then I was at a party and Indian friends were putting this green chutney on their pepperoni pizza!

They all told me making mint cilantro chutney was easy and they were pretty much right.

 

 

I started with a handful of mint,

 

 

a green chili

 

 

that I took the seeds out of because I was scared that it was going to be too hot.

 

 

Into a food processor I put lemon juice,

 

 

chilies chopped,

 

 

mint,

 

 

Cilantro,

 

 

red pepper,

 

 

salt,

 

 

and cumin seeds.

 

 

and blended it all up. Done. Easy.

 

 

That’s it. Refrigerate up to a week.

 

 

Mint & Cilantro Chutney

• 1 cup fresh cilantro
• 1/2 cup fresh mint 
• 1 hot green chili pepper
• 2-3 tablespoons fresh lemon juice
• 2-3 tablespoon water or as needed to make the chutney of a pesto consistency
• 1/2 teaspoon cumin seeds
• salt to taste

lend/puree all ingredients above  until smooth.

Serve as condiment, salad dressing, dip or spread.

 

I’ve been making these muffins lately but each time I make them I’ve been in a hurry and did not take the time to take photos. Today I finally did it!

 

 

This recipe was inspired by a possibly vegan, or maybe paleo cookbook. I really can’t remember. I read the recipe then tried to make this from memory.

 

 

So it goes something like this:

Mince some ginger. Though the minced ginger was not in the original recipe.

 

 

In a bowl add almond butter and coconut oil.

 

 

And mix together.

 

 

Then add eggs and beat in.

 

 

Then add almond meal,

 

 

baking powder,

 

 

sunflower seeds,

 

 

shredded coconut,

 

flax meal,

 

 

a pinch of salt,

 

 

I like pink salt.

 

 

A pinch of cayenne,

 

 

sesame seeds,

 

 

and some flax seeds.

 

 

I like to cut semi frozen cranberries in half so they let out their red juice as the cook.

 

 

Next partially fill muffin pans with batter

 

 

and top with minced ginger

 

 

and cranberry pieces.

 

 

Bake at 350 for about 20 min or until starting to brown around the edges.

 

 

 

 

Almond meal cranberry muffins

• 1/2 cup almond butter
• 2 tablespoons raw honey (optional)
• 1/4 cup coconut oil
• 5 eggs
• 1 cup almond meal
• 3/4 cup shredded unsweetened coconut
• 3/4 teaspoon baking soda
• 1/4 cup sunflower seeds
• 2 tablespoons flax meal
• 1 tablespoon flax seeds
• 1 tablespoon sesame seeds
• 1 teaspoon salt
• pinch of cayenne

 

In a bowl add almond butter and coconut oil.
And mix together. Then add eggs and beat in.
Add almond meal, baking soda, sunflower seeds, shredded coconut, flax meal,  flax seeds,

sesame seeds, salt, and pinch of cayenne,
Next partially fill muffin pans with batter and top with minced ginger and cranberry pieces.
Bake at 350 for about 20 min or until starting to brown around the edges.