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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Whole Wheat & Peanut Butter Dog Biscuits
  • 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
  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
  • 2 peaches
  • 4 teaspoons of butter
  • honey
  • ¼ cup of cream cheese
  • flaked almonds
  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!
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
  • 12 whole raw almonds (skinless)
  • 16 oz. vodka
  • 16 oz. dark glass bottle with tight-fitting lid
  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:
  • 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. )
  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).


Cherry Pie Recipe

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My husband is not a fan of the canned cherry pie filling. The only time I ever like canned cherry pie filling is on top of cheesecake.  PERIOD. If you take the time to pit fresh cherries and not use the canned cherry pie filling, you will be rewarded. The taste and look of the cherries is no where near the canned cherry pie filling. It actually looks like real cherries!

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I must apologize. Some of my lattices are a bit uneven and they’re all not the same size.  Guess that’s what you get for making a lattice crust your first time.

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Sometimes, I wish I could eat cherries all year long.

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Making pie crust is pretty simple if you own a food processor. The recipe for the pie crust that I used was Ina Garten’s Perfect Pie Crust Recipe.  All you need is butter, water, salt, flour, and sugar. No lard, although that really makes for a good pie crust. My Grandma says so. The cherry pie filling is a different recipe. I took two different recipes and combined the two. Can you see in this picture above the very skinny lattice? It kind of makes me laugh, but at the same time it looks kind of rustic. Well, now I must go and clean up my pie mess. Or I’ll just let it sit there until the next day. Doing dishes stinks.

Cherry Pie Filling recipe adapted from Smitten Kitchen

Cherry Pie
  • 4 cups pitted fresh cherries (about 2½ pounds unpitted)
  • 4 tablespoons cornstarch
  • ⅔ to ¾ cup sugar (adjust this according to the sweetness of your cherries)
  • ⅛ teaspoon salt
  • Juice of half a lemon
  • ¼ teaspoon almond extract
  • 1 tablespoon cold unsalted butter, cut into small bits
  • 1 egg, beaten with 2 tablespoons water
  • Coarse sugar, for decoration
  1. Preheat oven to 400°F.
  2. Stir together the cherries, cornstarch, sugar, salt, lemon and almond extract gently together in a large bowl.
  3. Roll out half of chilled dough (use larger piece, if you’ve divided them unevenly) on a floured work surface to 13-inch round. Gently place it in 9-inch pie pan, either by rolling it around the rolling pin and unrolling it over the pan or by folding it into quarters and unfolding it in the pan. Trim edges to a half-inch overhang.
  4. Spoon filling into pie crust, discarding the majority of the liquid that has pooled in the bowl. Dot the filling with the bits of cold butter.
  5. Roll out the remaining dough into a 12-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the egg wash over over pie crust, then sprinkle with coarse sugar.
  6. Cut slits in the crust with a sharp knife, forming steam vents, and bake the pie in the middle of the oven for 25 minutes. Reduce the temperature to 350°F. and bake the pie for 25 to 30 minutes more, or until the crust is golden. Let the pie cool on a rack.


Cherry Mojito

Cherry Mojito

Cherry mojito is a fun summer time cocktail to make that uses rum, cherry syrup, mint, and lime.  Tastes like an alcoholic cherry limeaid.

So It’s Cherries for Charity time at one of the grocery stores in town. This is my absolute favorite time of the summer because cherries are on sale for cheap and cherries are my favorite fruit. So far, I’ve gotten 4 bags of cherries. I’ve even purchased a cherry pitter to make life easier. I’ve been looking up different cherry recipes on line and have decided on a few. I really want to make homemade maraschino cherries and a cherry pie. The first one is this cherry mojito.

Have you ever muddled mint before? One year I planted some mint in my garden. Bad idea. Mint is a weed and it keeps on coming back. Not that I don’t mind that it keeps on coming back. It’s good for garnishing desserts and making drinks like mojitos. Sometimes, I’ll even take a mint leaf and rub it back and forth on my teeth for a natural tooth brush. Just kidding! :) This drink is summer in a cocktail. It almost reminds me of a cherry seven up but with rum in it.

Cherry Mojito

Recipe adapted from Eat Live Run

Cherry Mojito
  • for cherry syrup
  • ½ cup sugar
  • ½ cup water
  • 1 lb sweet cherries, pitted and roughly chopped
  • for assembly and serving
  • 1 tbsp minced fresh mint (each glass)
  • ¼ cup cherry syrup (each glass)
  • juice of 1 lime each
  • 2 oz light rum each
  • 8 oz sparkling water each
  1. Combine the sugar and water in a small saucepot on the stove. Bring to a boil and stir so that all the sugar dissolves. Remove from heat and add fresh, chopped cherries. Stir and refrigerate for about 2 hours, or until chilled. You can make this cherry syrup ahead of time and keep covered in the fridge.
  2. When you’re ready to make your mojitos, drop a tablespoon of fresh minced mint in each glass, followed by ¼ cup of cherry syrup and juice of 1 lime. Using the end of a wooden spoon (or whatever you have!) muddle the mixture together. The, add 2 oz rum and about a cup of sparkling water. Add ice! Serve with additional mint and cherries.


Buffalo Chicken Bacon Ranch Pizza

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This pizza is all my favorite ingredients combined into one. Buffalo chicken + bacon + ranch + and pizza!  I didn’t want to use buffalo wing sauce as the pizza sauce, so I used ranch dressing instead.  What a good idea that was, it made the perfect sauce. Buffalo wing sauce would have been way too spicy for me. I like a little heat, but not that much.

I’m not really sure where my love for buffalo chicken anything started. It could be all those nights spent at Buffalo Wild Wings watching hockey games on the tv during college.  The internet just seems to love Buffalo Chicken ANYTHING too. You can’t go wrong. Whenever there’s a buffalo chicken recipe on foodgawker or pinterest, I automatically pin it to try it out for later. If you love all the ingredients listed above I guarantee you will love this pizza. Some tomatoes would be good on this as well. Didn’t think of that until writing this post. Making a mental note for later.

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Buffalo Chicken Bacon Ranch Pizza
  • 1 tube of Pillsbury Pizza Crust
  • 1 cup of shredded rotisserie chicken
  • 1 cup of Queso Shredded Cheese or Monterey Jack cheese
  • ½ cup of buffalo wing sauce
  • ½ cup of ranch dressing
  • 3 strips of bacon, cut into small strips
  • 3 green onions, diced
  • Optional Ingredients
  • Tomatoes
  1. Preheat oven to 425.
  2. Place the pizza dough onto a cookie sheet or pizza pan.
  3. Spread the ranch dressing around, the pizza but leave enough room for the crust.
  4. In a bowl combine the shredded chicken and buffalo wing sauce.
  5. Layer the cheese on top of the ranch and then the buffalo chicken
  6. Top with the rest of the pizza toppings.
  7. Bake the pizza for 10-12 minutes or until the crust starts turning golden brown.
  8. Garnish the pizza with diced green onions or tomatoes.


Cake Batter Oreo Blondies

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Using store bought cake mix and just 3 simple ingredients you can make these cake batter Oreo blondies in just seconds. This could be dangerous!

I love simple baking recipes like this that require using a box cake mix. Although, that can be really bad for me. After this I’ll be testing different flavored cake mixes. My pantry has a lot of boxes of cake mix, because I like to buy them when they go under 1.00. That is a steal.  It’s also fun to see what you can put in these blondies.  Usually, my pantry at home has small leftover bags of different kind of chocolate chips and butterscotch chips. Found these green candy color melting chips in my pantry and they have been in there since Halloween. Was using them to decorate a cake or something. Thought those would  be cute with the lime green oreos that went into these. We have some Valentine’s Day sprinkles leftover that were white and I even tried to pick out the heart shaped ones. Since it isn’t Valentine’s Day anymore. There may or may not be some of those heart shaped Sprinkles on these.

Oh yah speaking of Oreos, the Oreos I put in here are the new Limeaid flavored ones with a Golden Oreo crust so these bars have a lime taste in them. They’re super good. Don’t be freaked about the limeaid Oreos either. I’ve tried all the citrus flavored Oreos and everyone I’ve tried so far are great. Dipped in milk of course, or inside blondies.

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Cake Batter Oreo Blondies
  • 1 box of Funfetti Cake Mix
  • 1 egg
  • ¼ cup of oil
  • 1 to 3 tablespoons of milk
  • 10 to 15 oreos, chopped (save some for the top)
  1. Preheat Oven to 350.
  2. In a bowl combine the cake mix with the next 4 ingredients. The batter will be thick.
  3. Place in an 8 X 11 inch baking pan.
  4. Bake for 25-30 minutes.