Biscuit Bakery

Have you ever wondered what is in your dog’s treats? Why is it that these simple snacks have the power to make dogs sit, speak or roll over with such enthusiasm? The answer probably has a lot to do with canines’ insatiable appetites and not-so-discriminating palates. With that in mind, it should come as no surprise to learn that most dog treats are actually quite simple to make. You will enjoy the fun of working in the kitchen, and your dog will appreciate  having homemade treats. And, it would be my guess that your dog will be in the kitchen with you as well!

Homemade dog treats contain no preservatives or chemicals. And, you can use ingredients with less fat to prevent your dog from gaining weight. You can customize the treats depending on your dog’s specific needs and choose the quality of the ingredients. This will help you take charge of your dog’s healthy diet. Preparing delicious treats for your dog is a great way to ensure that he or she is getting wholesome, natural foods in their diet.  Store-bought treats may contain a lot of fat, calories, chemicals and animal bi-products which may not be good for your dog.

Sure, making your own homemade dog treats may make a bit of a mess, but your dog will quickly slurp up anything that drops to the floor!  Making dog treats is also inexpensive. All you will need are some basic cooking tools, a few common kitchen ingredients, and a pinch of patience.

Should you want to make your dog some healthy, homemade treats, here are some recipes for you to try!  It can be a lot of fun and I can guarantee that your dog (or dogs) will love you for it!

Happy Heart Ice Cream Treats

32 fluid ounces of vanilla yogurtfrozen-yogurt-dog-treats-recipe

1 ripe banana, mashed’

2 Tablespoons of peanut butter

2 Tablespoons of honey

Blend all ingredients together and freeze in 3 ounce paper cups or cupcake liners.  Microwave just a few seconds before serving.

Alternate:  Prepare the basic recipe as above, using the yogurt and banana.  Omit the peanut butter and honey.  Add 1/4 cup of strawberries, cranberries or blueberries for an antioxident boost for your dog.

K9 Cookies4cebcc8eba8095abc12402218cd2f1fc

3/4 cup of flour

1 egg

1 Tablespoon of honey

1 teaspoon of peanut butter

1/4 cup of Crisco shortening

1 teaspoon of baking soda

1/4 teaspoon of salt

1/4 cup of oatmeal

Preheat oven to 350 degrees.  Place honey and peanut butter into a bowl.  Microwave for 20 to 25 seconds.  Add remaining ingredients and mix well.  Drop by rounded teaspoons onto an ungreased baking sheet.  Bake for 8 to 10 minutes. Cool and serve to your furry friend who is most likely sitting right near the oven!  

Pawsitive Pupcakes99ddb2587bc14c7cde71def88221d1d4

Ingredients:

Pupcake:

2 cups shredded carrots
3 eggs
1/2 cup applesauce, unsweetened
2 teaspoons of cinnamon
1/2 cup rolled oats
3 cups whole wheat flour

Frosting:

8 oz. low fat cream cheese, softened
1/4 cup applesauce, unsweetened

Preparation:

Pupcake:

Preheat oven to 350° F.
Lightly spray cups of muffin tin.
In a large bowl stir together the carrots, eggs and applesauce. Set aside.
In another medium bowl whisk together the cinnamon, oats and flour.
Slowly mix in the dry ingredients. Stir until well blended.
Spoon mixture into muffin tin. The dough will be thick, so you may wet your fingers to press the dough into place.
The dog pupcake will not rise very much, so do not worry about over filling the muffin tin.
Bake for 25 minutes.
Cool completely on a wire rack before frosting or serving.

Frosting:

Blend both ingredients with a hand mixer until well blended.
Spoon into a pastry bag for easy decorating.  Add a small dog biscuit to the top of each pupcake.

Storing: These pupcakes will keep fresh in your refrigerator for 2 weeks. You can freeze them for up to 2 months. If you are going to freeze them, do not decorate with the frosting until they have thawed.

Sweet Tater Chewies 

Directions:

 

Preheat oven to to 250°F.                                                                                                                                               

Wash the sweet potato or yam. Cut down the middle lengthwise. Then cut the potato in long lengthwise slices about 1/3 of an inch wide and place on a cookie sheet in a single layer.  Bake in oven for about 3 hours (turning them over half way through).    .

Store in the refrigerator for 2 weeks; in the freezer for 4 months.  (I normally bake larger batches).