Whole Wheat & Peanut Butter Dog Biscuits – Ina Garten

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Your dogs will love these Whole Wheat & Peanut Butter Dog Biscuits from Ina Garten. They’re just like making cookies for humans, except for dogs instead.

I have two dogs and this post is about them. Both have two very different personalities.

Colin is a Bishon and is very hyper. His tail is always wagging and he’s always getting into food on the table. He’ll look for food whenever he comes back inside to see if I’ve left any on the one of the tables in the dining room.

Jerry Lee is a Lhasa Apso and  is a little bit more shy. He doesn’t like other dogs much but he really likes Colin. When those two are separated they go through withdrawal of each other. They can never be apart, because one of them would be depressed for the rest of their doggy lives. Jerry and Colin were both rescued from a puppy mill and Jerry spent more time there so he’s more timid around people. He has to check things out first before he tries anything like these dog biscuits. He brought it back to the couch and sniffed it for awhile before he started chewing on it. He’s always by my side too so it’s like I have a second shadow.

This is one recipe I couldn’t really test myself, because I’m not into eating dog food. The ingredients were all edible though and my dogs really liked them. If you’re in to eating dog food and dog treats by all means make these for yourself and just go for it. Just kidding.

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Peanut Butter Dog Treats 002

 

Whole Wheat & Peanut Butter Dog Biscuits
 
Ingredients
  • 1½ cups stone-ground whole-wheat flour
  • 1 cup all-purpose flour
  • ½ cup powdered or dry milk
  • ½ cup quick-cooking oatmeal (not instant), plus extra for sprinkling
  • ½ cup smooth peanut butter
  • 2 tablespoons toasted wheat germ
  • 1 extra-large egg, lightly beaten
  • 1 egg beaten with 1 tablespoon water, for egg wash
Instructions
  1. Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine the two flours, the powdered milk, oatmeal, peanut butter and wheat germ. With the mixer on low speed, add the extra-large egg and 1 cup of water and mix just until it forms a slightly sticky ball.
  3. Dump the dough out on a well-floured board (I use all-purpose flour) and knead it into a ball. Roll the dough out ½-inch thick. Dip a cookie cutter in flour and cut out dog bone shapes. Collect the scraps, knead lightly, roll out again and cut more dog biscuits.
  4. Place the biscuits on the prepared sheet pan and brush with the egg wash. Sprinkle with oatmeal and bake for 1 hour, until completely hard. Cool and toss.

 

Honey Roasted Peaches

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This shot took two different tries. The first time I tried to photograph these peaches, I tried using whipped cream on top of the peaches and that just ended up melting all over the peaches. Not a pretty picture. This would not look very appealing in front of a Chopped judge either.

 

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I thought of what else I could use that would hold it’s shape better and I knew I had some cream cheese in the fridge.  The second time I had to take this shot pretty fast before the cream cheese melted. This worked way better.   The cream cheese just has a little bit of vanilla flavoring in it, and that is pretty much it.

Roasted Peaches only have around 100 calories per serving, so they’re a healthy dessert. Not to mention fancy looking too. You’d really impress your dinner guests with these Honey Roasted Peaches the next time you have friends over for dinner.  This almost reminds me of a peach crisp or cobbler but with out all the fuss of making that streusel topping for the fruit. Super easy to make. This only requires 4 ingredients and takes less than 5 minutes to throw together. All you have to do is sit and wait for the peaches to get done cooking in the oven.

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Recipe adapted from Alina Loves

Honey Roasted Peaches
 
Ingredients
  • 2 peaches
  • 4 teaspoons of butter
  • honey
  • ¼ cup of cream cheese
  • flaked almonds
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice the 2 peaches in and remove the pit. Place the peaches on a baking Sheet. On each peach, place 1 teaspoon of butter and drizzle each peach with some honey.
  3. Bake for 15 - 20 minutes.
  4. When the peaches come out, decorate them them with about a tablespoon of cream cheese and the almonds. Enjoy!
Notes
I used 1 peach to figure out the Nutrition Info. Does not include cream cheese or nuts on top.

Points Plus per 1 peach: 3
Nutrition Information
Serving size: 2 Calories: 102 Fat: 5.88g Carbohydrates: 13.33g Fiber: 0.8g Protein: 0.54g

 

DIY: Homemade Almond Extract

Homemade Almond Extract

Homemade Almond Extract is super easy to make at home and only requires 2 ingredients. Vodka and Raw Almonds.

Ok, people. I’m going to admit something to everyone. I’m not a fan of Country Western music. HOWEVER, ever since I’ve watched the Billboard Music Awards and Luke Bryan sang Play it Again…… I can not get enough of that song. It’s pretty much the only country song I’ve been listening to. It’s not that typical country Western song where they’re singing about depressing love stories. Sometimes I even start singing and that part is scary. Now that’s off my chest. Phew!

I was able to find raw almonds in the organic section of my grocery store, but not the peeled raw almonds. That is the reason why my almond extract looks kind of like a tanish color in the picture. If you can find peeled almonds without the shell, use that instead and your Almond Extract will look clear. I’m not too worried about mine turning a brown color because it goes inside baked goods pretty much anyway, and you won’t be able to see it once it’s added in there right?

Almond Extract is probably my favorite extract. I think I like it most because of it’s smell. It’s really good to flavor frostings with, put in fresh cherry pie, make homemade cookies, the sky is the limit.

Homemade Almond Extract

DIY: Homemade Almond Extract
 
Ingredients
  • 12 whole raw almonds (skinless)
  • 16 oz. vodka
  • 16 oz. dark glass bottle with tight-fitting lid
Instructions
  1. Drop the almonds into the bottom of the your dark glass bottle.
  2. Pour the vodka over the almonds and fill to the top of the bottle. Put the lid on and close tightly.
  3. Place the vodka and almond mixture in a cool and dark place, like a pantry or garage, and let the mixture sit for 2 months.
  4. hake the mixture every 3 to 5 days for the entire 2 month period. Do not remove the lid.
  5. Recipe from : http://www.ehow.com/how_5365668_make-almond-extract.html

 

Bacon Breakfast Cups

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Bacon Breakfast Cups combine your favorite breakfast ingredients. Bacon, Eggs, and French ToastNow who wouldn’t want that for breakfast?

Well, I was watching Harry Potter and checking my facebook when I got a notification. Someone had tagged me in this recipe of Bacon Breakfast Cups. I looked at all the ingredients on the list and had everything to make these. People on my facebook friends list like to tag me in bacon pics, bacon recipes, pretty much anything bacon related. If you scroll down my wall that is pretty much all you see. It’s been awhile since I’ve even posted a bacon recipe so here ya go!

To make these glorious little Breakfast Cups you cook the bacon in a skillet. I’ve been using my cast iron skillet a lot now. At first, I thought it was difficult to clean but then as I  read more and more web pages and watched videos on how to clean them it became easier. You do not need to cook the bacon all the way either. Just so the bacon strips start becoming crispy. About 3-5 minutes. While the bacon is cooking you can make the french toast part. Melt some butter and maple syrup in a sauce pan. I used the ring of a jar to cut the little circles so that they fit perfectly into the muffin tin. Dip the bread into the maple and butter mixture and put those on the bottom of the muffin tin mold. This is by far my favorite part. I love getting a slice of bacon with the egg and then the sweetness of the bread on the bottom. Delicious. You aren’t done yet though. Place the bacon around the edges of the muffin tin mold and then crack an egg in the middle. The egg just sits in there perfectly and the bacon strips hold the egg in there. Bake these in a 400 degree oven until the egg yolks are done. Mine took about 12 minutes. Depending on how well you like your eggs done. Your family is going to love you after you make these!

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Bacon Breakfast Cups
 
Ingredients
  • Ingredients:
  • White or Wheat Bread
  • Bacon
  • Shredded Cheddar Cheese
  • Eggs
  • Butter
  • Maple Syrup
  • Salt & Pepper
  • (Note quantities not added. This will vary depending on how many you plan to make. It’s safe to estimate about 2-3 per person. )
Instructions
  1. Pre-heat oven to 400 degrees. While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high. You want the bacon to be a little cooked but still pliable. Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you can’t mess this up so don’t worry about amounts too much. I usually use ½ a stick of butter and a cup or so of syrup).
  2. Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle—cut circles out of the bread slices.
  3. Here comes the good part! Grease/non-stick spray muffin pan and line with bacon so that is circles each mold. Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it’s ok if it doesn’t fit perfectly either. Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).