Sunday, May 17, 2009

Apple Peanut Butter Doggie Biscuits

We're off to celebrate with Horton Stickers today!! His very first birthday donchaknow. And marking this momentous occasion...a batch of homemade treats! Well, let's hope they're treats.
If our little Germanian Whiteside Terrier friend turns his nose up at these, I'll be mighty heartbroken. ;-)
I got the recipe from Culinary in the Desert's blog...a great place to peruse recipes, be you human or canine. I'm putting a little icing on the bone as it were, by adding some carob decoration. Please don't use chocolate if you don't want to off your wee pooch! I just melted some carob chips in the microwave (carefully, so as not to burn them) and then used a ziplock bag with a small corner cut off as my piping bag. I was pretty shaky after a pot of strong green tea this morning, so my piping skills were not the best. A mixture of small bones with his initials (perhaps his calling cards at the doggie park?), a whole passel of arching kitty cats, and one big bone in honor of his big day. Am I a complete goofball? Yes. But were they fun to make? YES! :-)
These should probably be kept in the freezer or they'll go bad before your furry friends get a chance to go through them all.

Apple Peanut Butter Doggie Biscuits
(with carob):
(Culinary in the Desert)

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
3/4 cup unsweetened applesauce
1/2 cup creamy peanut butter (I used no-salt all natural roasted peanut butter)
1/2 cup water
2 tablespoons canola oil
2 tablespoons honey
optional: carob chips

Preheat oven to 350

In a large bowl, whisk together flours.

In a medium bowl, whisk together applesauce, peanut butter, water, oil and honey until smooth. Add the dry ingredients, one cup at a time, into the wet and stir until combined. Scoop the mixture out onto a floured surface and knead a few times until it completely comes together and is smooth, adding enough additional whole wheat flour to keep it from sticking.

Roll the dough about 1/4" thick - cut out as many shapes as you can and place them on parchment lined baking sheets. Repeat rolling and cutting until you have used up all of the dough.

Bake until the biscuits are golden, about 25 to 30 minutes, rotating the pans halfway though. Remove and place on a wire rack to cool completely. Decorate with melted carob if you want.

Depending on your biscuit cutter size, the recipe can make a couple to several dozen biscuits.
And of course I packaged them all up before taking a photo!! d'oh.

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