Canine Chef

Celebrate your dog’s big day with this birthday cake recipe from the book Doggy Desserts by Cheryl Gianfrancesco. (Note: Like any fattening treats, this should be offered to your dog in moderation.)

Cake

1/2 cup cornmeal
1/2 cup unbleached white flour
1 cup whole wheat flour
1 tsp baking soda
1 tsp all-natural molasses
1/4 cup honey
1 egg
1 cup water
1/4 cup freeze-dried liver (available at pet supply stores)
1 tsp baking powder

Frosting

8 oz low-fat cream cheese, softened
2 tbsp honey
1/3 cup vegetable oil

Decorative Frosting (optional)

4 oz low-fat cream cheese, softened
1/4 cup vegetable oil
1/4 cup carob powder (available at health food stores)

DIRECTIONS:

Put the liver in a blender, and blend to a powder. In a large gowl, mix the other ingredients. Pour the batter into a greased and floured 8x8x2 inch baking pan. Bake at 350 degrees Farenheit for 25 minutes.
The cake is completely cooked when a toothpick inserted in the center comes out clean. Cool the cake completely on a wire rack. (Often, I cut the cake into the shape of a dog bone. Before frosting the cake, make a stencil in the shape of a dog bone. Place the stencil on the cake, and cut the cake to the shape. Then frost and decorate as desired.)
To prepare the frosting, mix the cream cheese, honey, and oil until smooth. Spread a thin layer of frosting over the cooled cake.
Mix the ingredients for the decorative frosting until smooth. Place the mixture in a piping bag, and decorate the cake.

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HOMEMADE PEANUT BUTTER DOG TREATS

PREP TIME: 25 MINUTES

COOK TIME: 25 MINUTES

TOTAL TIME: 50 MINUTES

The easiest homemade dog treats ever – simply mix, roll and cut. Easy peasy, and so much healthier than store-bought!

PRINT RECIPE

INGREDIENTS:

2/3 cup pumpkin puree
1/4 cup peanut butter
2 large eggs
3 cups whole wheat flour, or more, as needed

DIRECTIONS:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
Place into oven and bake until the edges are golden brown, about 20-25 minutes.*
Let cool completely.