Archive for February 5, 2011

Valentine’s Day Treats for Dogs

Puppy noses are wet,

Puppy kisses are too.

Puppies are precious,

and so are you!

Ok, so we’re not poets, but we do love our dogs!  Valentine’s Day is a day to share your love, so don’t leave your pupper out of the loop!  With yet another recent pet treat recall, we thought it would be a good idea to share a couple of Valentine’s Day dog treat recipes from the Doggie Tricks & Treats box that one of you will win in our “Puppy Love” Giveaway!  Don’t forget to enter! ;)

For dogs with allergies, check out what can be substituted for flour or cornmeal in dog treat recipes and what can be substituted for eggs in dog treat recipes posted at Dog Treat Kitchen.  They also provide many helpful tips and tricks for making your own dog treats, links to baking supplies and lots more recipes!

If you’re not interested in making your own dog treats, check out our friends at 2 Little Bostons Bakery.  They make adorable, tasty treats like “Drizzled with Love” Cookies, “& They Called it Puppy Love” Cookies and “Peanut Butter PupTarts!”  They can also make any of their items wheat-free!

Enjoy!


Love Cookies

INGREDIENTS

  • 2 cups whole-wheat flour
  • 1 cup yellow cornmeal
  • 2 tablespoons brewer’s yeast*
  • 2 tablespoons desiccated bone meal*
  • 2 teaspoons garlic powder
  • 2 large eggs
  • 1 to 1 1/2 cups fresh beef or chicken broth

DIRECTIONS

  1. Position rack in the center of oven and preheat at 375F.  Have two ungreased baking trays ready.
  2. In a large bowl, using a fork or wire whisk, blend the flour, cornmeal, yeast, bone meal and garlic powder together.
  3. In a small bowl, using a wire whisk or electric mixer on medium speed, beat the eggs until they’re foamy before beating in 1 cup broth.
  4. Using a large spoon, a spatula, or your hands, combine the two mixes, blending until the mixture forms into a soft dough and pulls away from the sides of the bowl.
  5. Turn the dough onto a lightly floured flat surface, and using a rolling pin, roll it out to 1/4-1/2 inch thick.  Using a cookie cutter, cut out as many cookies as you can, reworking the scraps as you go.  The dough will become very stiff as it is reworked.
  6. Place the cookies side by side on the baking trays.  Bake for 18 to 20 minutes or until the cookies appear very dry and the edges are light golden brown.  Remove the trays from the oven and cool to room temperature.  Turn off the oven.
  7. When the cookies have cooled completely, put all of them on a single baking tray and return them to the cooling oven.  Leave them undisturbed, without opening the oven door, for 8 to 16 hours.

Makes 1-2 pounds of cookies.

* You can find brewer’s yeast and desiccated bone meal at health food stores like Whole Foods.


Honey-Love Biscuits

INGREDIENTS

  • 2 1/2 cups whole -wheat flour
  • 1/2 cup soy flour* or white corn flour
  • 1/2 cups nonfat dry milk
  • 6 tablespoons vegetable shortening
  • 1 large egg
  • 1/2 cup honey
  • 1/2 cup fresh beef or chicken broth

DIRECTIONS

  1. Position rack in the center of oven and preheat to 350F.  Have two ungreased baking trays ready.
  2. In a large bowl, using a fork or wire whisk, combine the two flours and dry milk.  Using a pastry cutter or two knives, cut in the shortening until the mixture resembles fine crumbs.
  3. In a small bowl, using a wire whisk or electric mixer on medium speed, beat the egg until foamy before beating in the honey and broth.
  4. Using a large spoon, a spatula, or your hands, combine the mixes, blending until mixture pulls away from the sides of the bowl and forms a soft dough.
  5. Turn the dough onto a lightly floured flat surface, and using a rolling pin, roll it out to 1/4-1/2 inch thick.  Using a cookie cutter, cut out as many biscuits as you can, reworking the scraps as you go.  The dough will become very stiff as it is reworked.
  6. Place the biscuits side by side on the baking trays and bake for 18 to 20 minutes or until the biscuits appear very dry and the edges are light golden brown.  Remove the trays from the oven and cool to room temperature.  Turn off the oven.
  7. When the biscuits have cooled completely, put all of them on a single baking tray and return them to the cooling oven.  Leave them undisturbed, without opening the oven door for 8 to 16 hours.

Makes 2-3 pounds of biscuits.

* You can find soy flour at health food stores like Whole Foods.


Just another Saturday Blog Hop, brought to you by our friends at Confessions of the Plume, Life With Dogs and Two Little Cavaliers.  Hop on board and check out some of these other fine blogs!

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