Frankie & Remi Turn 12
Frankie and Remi turn 12 on June 18. While we usually have a dog party with friends Kona and Kaleia, this year we stayed home so they could practice social distancing.
Actually, I hate to say it but they are slowing down a tad. While we used to be able to take a four-mile hike, the mile around the block is more their speed these days. Slow walks …
… chasing the ball …
… and barking is what they like to do best.
On past birthdays, I have made them the Barefoot Contessa’s Whole Wheat Peanut Butter Dog Biscuits, Furry Grandmother’s Peanut Butter Banana Pupcakes along with Watermelon and Yogurt Pupsicles (below). Judging by the lack of availability of flour these days, everyone is baking so don’t leave out your furry friends!
The number of servings will depend on the shape and size of your cookie cutters. In addition to the corgi cookie cutters, I used a bone-shaped cutter and a heart-shaped one. For smaller dogs, I prefer the smaller heart-shaped treats as they are easier to chew.
This made a couple of dozen biscuits so unless you are having a dog party, I would make half the recipe. Store at room temperature for up to a week. After a week, the biscuits had gone bad; if you aren’t going to use them quickly you can freeze them for up to 3 months.
We recently received this great giclée print from subscriber Traci, which I believe was the perfect gift for our corgis … “Oh, the Places You’ll Go!” by artist Tod C. Steele. Thanks Traci!
Happy Birthday Frankie & Remi!!
2 large eggs
1 c. natural peanut butter (crunchy or smooth)*
½ c. pumpkin puree (nothing added)
½ c. water
2 c. whole wheat flour (plus more for kneading)
1 t. cinnamon
½ t. ground ginger
Pinch kosher salt
*(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.)
Preheat oven to 350F. Line two baking sheets with parchment paper.
In a small bowl whisk the flour, cinnamon, ginger, and salt together. In a large bowl, whisk the eggs, peanut butter, pumpkin, and water together. Add the flour mixture to the peanut butter mixture and stir to combine.
Transfer to a lightly floured surface and knead until the dough comes together about 1 minute. Divide the dough into four equal portions and lightly dust both sides with flour. Roll one piece of dough into an 8-inch circle about ¼ inch thick, dusting with more flour as necessary to keep from sticking. Cut out the biscuits with the cookie cutter and transfer to the prepared pan. Gather all the scraps back into a disk and re-roll. Continue to cut biscuits until no dough remains.
Bake the biscuits until the edges are golden brown, about 15 minutes. Let cool on the pan for five minutes.
Transfer to a wire rack to cool completely. Repeat with remaining dough.
Your dog will love you for it!
Recipe from Eatingwell.