Apple, Carrot and Peanut Butter Dog Treats
As the dog days of summer turn toward autumn, Remi caught a few rays in the backyard while I baked them a belated birthday treat. (Ok, I confess, I had to use that intro just so I could use this photo. It is SO WRONG that my swimsuit from high school now fits my dog and I can barely pull it over a thigh!!!)
For Christmas last year my mom gave me the cutest corgi shaped cookie cutters, which I had been saving for Frankie and Remi’s birthday in June. Since I was late with a birthday post, I saved it for National Dog Day on August 26.
Frankie looks like he posed for this cookie cutter!
In the past I have made them the Barefoot Contessa’s Whole Wheat Peanut Butter Dog Biscuits, Furry Grandmother’s Peanut Butter Banana Pupcakes, and last year I made them Watermelon and Yogurt Pupsicles (below left). No spoiled dogs here!
This recipe is from the Damn Delicious website. She also happens to have two corgis. I substituted a diced apple for the spinach and zucchini because my dogs are apple fiends! After making these, I think the apples should have been grated for a less chunky, smoother appearance, especially with the corgi cutters. On the other hand, Frankie and Remi didn’t seem to care as they gobbled these up without complaint.
(Quick note on the peanut butter. While safe in moderation for most dogs, be sure to check that it does not contain Xylitol, a sweetener used in many foods, including peanut butter, which is poisonous to dogs. Xylitol is also found frequently in bubble gum. One of my co-workers had to have three of her dogs stomachs pumped after one of them ate an entire package of gum, and she didn’t know which one did it.)
In addition to the corgi cookie cutters, I used a bone shaped cutter and a heart shaped one. The amount of biscuits you make will depend on the size of your cookie cutters.
Happy National Dog Day – August 26
Happy (Belated) Birthday Frankie and Remi (June 18)! XXOOXO
1 c. pumpkin puree (no sugar added)
2 large eggs
3 c. whole wheat flour
½ c. old fashioned oats (not instant)
1 large carrot, peeled and grated
1 medium apple, cored and finely diced
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the peanut butter, pumpkin and eggs on medium-high until well combined.
Gradually add the old fashioned oats and 2 ½ cups flour at low speed, beating until just incorporated. If necessary, add an additional ¼ cup of flour at a time just until the dough is no longer sticky. Stir in the apple and carrot until incorporated.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Place the dough between 2 pieces of parchment paper and roll to ¼-inch thickness. Using a cookie cutter, cut out the treats and place on the prepared baking sheet. Roll the remaining dough remnants together and roll it out again until you have used all the dough.
Bake until edges are golden brown, about 20-25 minutes.
Servings depend on the shape and size of cookie cutters used.
Lightly adapted from Damn Delicious