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. šŸ˜‰

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 Ziplockā„¢ 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

 

Apple Cider Sangria

Yesterday I made a batch of spicy apple cider that filled the house with a delicious early fall smell.Ā  Tonight I think I’ll spice things up a bitĀ more by sharingĀ a recipeĀ IĀ have for a large batch cocktailĀ featuring my sweet spicy apple cider.

Fall Apple Cider Sangriaapple-sangria

  • 1 Granny Smith Apple
  • 1 Fuji Apple
  • 1 Golden Delicious Apple
  • 1 Lemon
  • 1 Navel Orange
  • 2 Cups Spicy Pressure Cooker Apple Cider
  • 4Ā Cans Stoli Ginger Beer
  • 1 Bottle Sauvignon Blanc WineĀ – I prefer one that has peachy/apple/honeysuckle undertones when I am making this Sangria.Ā  One that leans toward the citrus/grapefruit might throw the taste off.
  • 1/4 Cup Cinnamon and 1/4 Cup Granulated Sugar

cinnamonsugarrimPrepare Serving Glasses:Ā  Combine 1/4 cup granulated sugar and 1/4 cup cinnamon and pour onto a shallow rimmed plate (like a salad plate); Dip the rim of your serving glass into water and then touch edge of glass into the cinnamon/sugar mixture on the plate; Lightly tapĀ the excess off of each glass and set them aside.

Prepare the Sangria:

  1. Using a Mandolin or other thin slicerĀ (I prefer the OXO 6 Piece Grater Slicer) thinly slice the apples, orange and lemon.
  2. Fill a Large (At least 1 gallon) Pitcher,Ā or Mason Jar with a dispenser with the fruit.
  3. Add apple cider, ginger beer, and Sauvignon Blanc wine.
  4. Stir mixture, pour into the prepared serving glasses and garnish with thin slices of apple on a small skewer if you desire.

TIP:Ā  If you are not a White Wine person, a lot of people aren’t, here are some recommendations for the type of wine you are looking for in this recipe:

Angeline Sauvignon Blanc – About $13 “With graceful aromas of white peach and nectarine, green apple and lemon…”

Low Hanging Fruit Sauvignon Blanc – About $8Ā  “Flavors of honeydew melon, lemon-lime and ripe apple, followed by a refreshing crisp finish.”

Cloud Break Sauvignon Blanc – About $8 Ā “lively flavors of honeydew melon, juicy peach and pear.”

This would be a great light drink to serve while the family is gathering before Thanksgiving dinner is served, an easy picnic or tailgate treat, and would be a really fun poolside treat.

With a 7:30 PM Thursday night USC game two weeks away, I can’t think of a better time to break this recipe out alongside my cider as a bit of a treat on, what may very well be, our first chilly night of the season!

Cheers!

If you are on Facebook and are 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 have a page on Facebook you can visit too:Ā  https://www.facebook.com/ThisGirlLovesHerFood