Pet Treats People Can Eat Too!

carrotoatIn the event of a zombie apocalypse, you’re getting off the grid, bugging out, planning a hike or outdoor adventure and need to make dual duty rations for you and your canine companions, or if you just forget to grab snacks at the grocery store, these treats for your pups are a healthy snack you can feel good munching on too!  A word of caution:  if there’s any chance these might do double duty as emergency snacks, you might want to rethink the bone shaped cookie cutter. ūüėČ

Apple, Carrot & Oat Dog Biscuits

  • 1/2 cup unsweetened applesauce
  • 2/3 cup chunky carrot juice
  • 3 tablespoons creamy peanut butter
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1/2 cup coarsely ground almond meal (roughly ground almond flour)
  • 1/2 cup rolled oats

Directions:

  1. Preheat the oven to 400 degrees F, with a rack in the center of the oven. Line a baking sheet with a silicone liner or parchment paper and set aside.
  2. Make your chunky carrot juice:  I take 3-4 carrots, cut the tops off, peel them carrotsand toss them into the Vitamix until they are pureed.  I then add a bit of water and blend again on high to get the consistency closer to a pulpy juice.  If the final product doesn’t measure 2/3 cup I add a bit more water until it does.
  3. Combine all ingredients in bowl of your stand mixer (or other large bowl) and stir to combine until a thick dough forms.
  4. Flour a wooden cutting board or similar surface well, and turn the dough out onto the board.
  5. Sprinkle flour on top of the dough and onto a rolling pin, and roll the dough to approximately 1/4″-1/2″ thickness. Be sure to use plenty of flour, as this dough is very sticky!bonecookiecutter
  6. When the dough is rolled out, dip a cookie cutter into flour and cut out the biscuits.cookiecutters
  7. Transfer the cut out biscuits to the prepared sheet pan, leaving about 1/4″ of an inch between each treat. These don’t spread out, so you can fit 30-40 onto a baking sheet at a time (depending on the size of your cookie cutter).
  8. Bake at 400 degrees F for 15 minutes, or until light golden brown.
  9. Remove the baking sheet from the oven and allow the biscuits to cool completely.
  10. Transfer the biscuits to an airtight container, where they will keep at room temperature for up to two weeks.

If you don’t use all of the dough you can freeze it for up to a year as long as you wrap it well with plastic wrap and place it in a freezer-safe Ziplock‚ĄĘ bag.  All you need to do is thaw it (still wrapped) in the refrigerator overnight and you’ll be good to go.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

 

Holiday Baking Hell

christmas-cookies2I coach youth basketball and love to bake for my boys, but unlike years past, everyone seems to have an allergy to one thing or another.  So, out went the email to the parents: please advise who is gluten intolerant, diabetic, lactose intolerant, allergic to eggs, nuts, chocolate or any other ingredient that might be in the treats I am preparing for our last practice before Christmas.

Amazingly not one boy on this team has an allergy so I am free to make some of my favorite treats to share this year!  Hallelujah!

First up:  Chewy Chocolate Toffee Almond Bars

  • 2 Sticks (1 Cup) Butter softened
  • 1/2 Cup Sugar
  • 2 Cups Flour (All Purpose Regular or Gluten Free)
  • 1 – 8 oz pkg Hershey’s Heath English Toffee Bits ‘O Brickle Bits
  • 3/4 Cup Light Corn Syrup
  • 1/2 – of an 11.5 oz¬†bag Milk or Dark Chocolate Chips
  • 1 Cup Slice Almonds (divided)
  • 3/4 Cups Sweetened Flaked Coconut
  1. Preheat oven to 350 degrees.
  2. Grease sides and bottom of 13x9x2 Pyrex baking dish with butter.
  3. Beat butter & sugar until light and fluffy.  Gradually add in flour, beat until well blended.  Press evenly into bottom of greased baking dish.
  4. Bake 18-20 minutes until edges are lightly browned.
  5. Combine toffee bits and corn syrup in heavy pan.  Cook over medium heat, stirring constantly, about 10-12 minutes or until toffee melts.
  6. Stir in 1/2 cup of the almonds and 1/2 cup of the coconut.
  7. Spread toffee mixture to within 1/4 inch of the edges of the crust.
  8. Sprinkle the chocolate chips over the top, then the remaining almonds and coconut.  Tip: Mix the remaining 1/2 Cup Coconut & Almonds together and Sprinkle on Top
  9. Bake an additional 15 to 20 minutes or until bubbly.
  10. Move pan to wire rack & cut into about 36 bars when completely cool.

finishedtoffeebars

 

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to:  recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at:  https://www.facebook.com/ThisGirlLovesHerFood