Homemade Dog Treats

Emma loved the homemade sweet potato rawhides so much that I decided to give homemade dog biscuits a try. A plus to making dog treats from scratch is you know what is going into it and know what your dog is eating. For example, some dogs are allergic to wheat flour, so you can choose a different type, etc. These are also cheap to make, and, for me, are fun to make! 

(Click Here to Print Instructions)

You will need:

1 cup rolled oats

2 cups flour

1 1/4 cup hot water

1/3 cup of peanut butter (I used smooth)

1 egg

Step 1: Preheat oven to 350 degrees

Step 2: Mix the oats and flour together

Step 3: Add peanut butter and hot water; stir. (If the dough is too sticky, add more flour)

Step 4: Knead the dough.

Step 5: Place the dough on flat, floured surface and roll out dough to about 1/4 inch

Step 6: Place cookie cutter in bowl of flour before each press into the dough, and cut out shapes. I used the dog bone cookie cutter from Wilton 4 piece Pet Cookie Cutter Set.

Step 7: Place cut out dough onto baking sheet lined with parchment paper

Step 8: Beat 1 egg in small bowl with fork

Step 9: Put egg wash over dough with a brush, this will make the treats have a sheen to them once baked

(I also made some smaller cut outs using two different heart cookie cutters)

Step 10: Once baked for 40 minutes, take out of oven and place on cooling rack. 

Once thoroughly cooled, treat your dog and enjoy all the wags and lip licking goodness!

This recipe makes a lot... I got four sheets worth out of it.

Look at those focused eyes!

Sweet Potato Rawhides

Rawhides. I LOVE rawhides. They are my go to when I have an excited dog in my face and I'm not in the position to get down on the floor and play with her. I especially love rawhides on rainy days when it's impossible to take the dog out to get some good exercise. However, rawhides really are not the best for your dog. So I started researching and found a good alternative. Homemade sweet potato rawhides. Since I'm all about easy recipes... this is, of course, super simple. 

(Click Here to Print Instructions)

All you need is a sweet potato, a sharp knife, cookie sheet, and oven!

Step 1: First, preheat oven to 250 degrees.

Step 2: Slice one end of the potato off. 

This allows you to turn it on its side and cut with a flat surface. 

Step 3: Slice the potato into small pieces, no smaller than 1/4". 

Step 4: Place on a baking sheet and bake for 3 hours, turning the slices over half way through.

Step 5: Cool after baking and have an entertained, distracted dog for a few minutes!

Refrigerate for up to three weeks.

Emma threw hers up in the air and chased it a bit before finally settling in to chew.

Toasted Almond Cake with Caramel Frosting

Okay, this is kind of long. But that is only because I took a lot of step-by-step pictures. Again, I got this from BC. I think I'll begin trying other things, but it was a nice run. My favorite was the Chocolate Penuche Cupcakes. Here I took their Toasted Almond Cupcakes and made a cake instead. 

You will need:

1 box of white cake mix

1 1/2 cups sliced Almonds

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

1 teaspoon almond extract

1/2 cup butter

1 cup packed brown sugar

1/4 cup milk

2 cups powdered sugar

Step 1: Heat oven to 350 degrees

Step 2: Place the 1 1/2 cup of sliced almonds in a  pan

Step 3: Bake the almonds, stirring occasionally, for 6 to 10 minutes

Step 4: Cool sliced almonds for 15 minutes. Reserve 1 cup of almonds for garnish

Step 5: In a blinder or food processor, grind the remaining 1/2 cup of almonds until finely ground

Step 6: Make cake batter according to box, fold in ground almonds

Step 7: Place batter into cake pan... I use two 6 inch cake pans, just in case something happens to one of the cakes

Step 8: Cook cakes as directed... when time is up stick a toothpick into center of cake, if it comes out gooey, continue to bake until toothpick comes out clean.

I had to bake mine a little longer...

Step 9: After cakes have cooled about 10 to 15 minutes, take a sharp knife and slide it around the edge of the cake.

Step 10: Turn cake over onto cooling rack and then reverse it to another cooling rack so that the cake is now right side up. Let cool.

This is why I always make two... One of the cakes cooperated, one did not.

Now onto the icing.

Icing Step 1: Melt butter over medium heat

Icing Step 2: Stir in brown sugar. 

Icing Step 3: Heat to boiling, stirring constantly.

Icing Step 4: Reduce heat to low; boil and stir for 2 minutes

Icing Step 5: Stir in Milk

Icing Step 6: Heat to boiling. 

Icing Step 7: Remove from heat. Cool to lukewarm (about 30 minutes)

Icing Step 8: Slowly pour in powdered sugar a little at a time into brown sugar mixture

Icing Step 9: Place saucepan of frosting in a bowl of cold water

Icing Step 10: Beat with a spoon until smooth and spreadable.

Icing Step 11: Place a generous amount of frosting onto the top of the cake and using an icing knife spread to edges, ice sides of cake.

Icing Step 12: Press reserved almonds lightly into frosting.

 Slice and enjoy!

Happy eating! =)

To print instructions: CLICK HERE

My piece didn't last very long, yum. 

Final thoughts: If I were to make this again, I would add more almonds to my cake mix and do a two layered cake so that you would get more caramel taste from the filling. I also think this cake would look pretty with some cranberries on top. It needs a pop of color!