Last week, a customer at The Boulevard Market asked me to fill a couple darling little cookie jars that she was donating to a local charity's silent auction. Chocolate is always the first thought of course, but really it's all about how much the charity's fundraiser could gain, so a little creativity was in order. We decided to fill the cookie jars with dog treats, but the rest was up to me!
I decided upon "Pup Trail Mix"!
I baked up a batch of "Pumpkin Dog Biscuits" and cut them into the smallest bone size. With the scraps of that dough, I added ground cinnamon for different flavor/color and cut them into small squares. I also made a batch of "Pup Granola" and gathered up carob chips and a handful of bison bites from Pierre's Solid Gold dog food to mimic seeds and nuts. I think dried cranberries would have looked cute too!
I mixed it all up and bagged the trail mix and attached some black raffia to tie them up. For all of Pierre's "cousins" I added a fun little label with a tiny French dog!
Below are the recipes I used, but feel free to substitute your dog's favorite! "Bone Appetit"
PUMPKIN DOG BISCUITS
1/2 cup canned pumpkin
2 tablespoons nutritional yeast
2 1/2 cups rice flour
1 teaspoon dried parsley (optional)
Preheat oven to 350.
In large bowl, whisk together eggs and pumpkin to smooth. Stir in yeast and dried parsley.
Add brown rice
flour gradually, combining with spatula or hands to form a stiff, dry
dough. Turn out onto lightly floured surface (can use the rice
flour) and if dough is still rough, briefly knead and press to combine.
Roll dough between 1/4 – 1/2″ and cut with smallest size biscuit cutter. Place biscuits on baking sheet. If desired, press fork
pattern on biscuits before baking, a quick up-and-down movement with
fork, lightly pressing down halfway through dough. Bake 20 minutes.
Remove from oven and carefully turn biscuits over, then bake additional
20 minutes. Allow to cool completely on rack before feeding to dog.
I purchased rice flour at the local bulk foods store, but I'm sure you could substitute whole wheat flour, you may need to adjust the amount a bit.
1/2 cup peanut butter
1 egg, lightly beaten
2 cups whole oats
Preheat oven to 350 degrees.
Blend peanut butter and egg together until combined and add to oats. Mix until oats are moist and large chunks are formed. Spread on baking sheet in bite size clumps and bake about 20-25 minutes depending on the size of chunks. Remove from oven when golden brown and crunchy. Allow to cool completely.