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Homemade Peanut Sauce

May 20, 2013 · 16 Comments
Homemade Peanut Sauce | Cookie Monster Cooking

Homemade Peanut Sauce | Cookie Monster Cooking

This homemade peanut sauce.  It is finger-licking good.  Like I want to put it on just about everything good.  In stir-fries?  Yes.  For dipping chicken?  Sure, why not.  For slathering on top of a burger (recipe coming your way later this week just in time for Memorial Day grilling fun)?  Double yes.  I’m sure I could come up with even more ways to put this sauce to good use but I won’t bore you with the constant stream of food-related recipe thoughts that go through my mind.

Now, I know that you can just buy peanut sauce at the store.  Butttt, like I say with just about everything, it is so much better homemade.  And you can pronounce all of the ingredients.  It is slightly creamy, full of wonderful spices and has just a little bit of kick.

Homemade Peanut Sauce | Cookie Monster Cooking

Want an idea right now for how to use it?  How about in this pineapple chicken fried rice?  But please goodness gracious ignore the photos.  I think that was my second post ever and I clearly had no idea how to use my camera to take photos of food.  I promise it’s tasty even if it doesn’t look that way : )  Although I must say it is fun to see just how much I’ve grown since I started this blog.

So, homemade peanut sauce.  Do it.  And you’ll be happy happy (anyone else slightly obsessed with Duck Dynasty?  I really need to stop watching TV).

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Homemade Peanut Sauce

Yield: about 1 cup

Ingredients

  • ⅓ cup creamy peanut butter
  • ⅓ cup coconut milk
  • ½ cup water
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 ½ teaspoons freshly grated ginger
  • 1 clove garlic, minced
  • pinch of red pepper flakes (or more to taste)
  • ¼ teaspoon paprika

Instructions

  1. Add all of the ingredients to a small saucepan. Cook over medium heat, whisking frequently to create a smooth sauce. As soon as the mixture starts to bubble just a little around the edges, remove from the heat. Use as desired.
  2. *If you like your peanut sauce to be thicker, you can continue to cook over medium heat for a few extra minutes and it will thicken up even more (watch closely so you get the consistency that you want).
  3. If not using right away, store in an airtight container in the refrigerator.
http://cookiemonstercooking.com/2013/05/20/homemade-peanut-sauce/

Source:
Inspired by the Bride & Groom: First and Forever Cookbook.

 

Filed Under: Condiments, How To, Recipes · Tagged With: ,

Homemade Enchilada Sauce

April 24, 2013 · 29 Comments
Homemade enchilada sauce

Homemade enchilada sauce

Promise me that you’ll never buy store-bought enchilada sauce again.  Pinky swear?  Cross my heart that you won’t even want to buy it after trying out this recipe.  Making enchilada sauce at home couldn’t be easier and really only takes about 20 minutes.  You can make it in advance and keep it in your refrigerator (or freezer), so it’s ready to go whenever you need it.

Homemade enchilada sauce

And the flavor?  So so much better than the canned version.  None of that watered down taste.  This sauce is packed full of the good stuff and has a great consistency (not too thick but not too runny either).  Just right.

Homemade enchilada sauce

So what’s my favorite enchilada recipe you ask?  Well, that’s coming your way later this week.  You knew I was going to say that, huh?  But this sauce deserved it’s own post.  Trust me.

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Homemade Enchilada Sauce

Yield: about 2 ¼ cups

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons granulated sugar
  • 2 (8 ounce) cans tomato sauce
  • 1 cup low sodium chicken broth
  • salt and pepper, to taste

Instructions

  1. Set a medium saucepan over medium-high heat. Add in the olive oil. When hot, add in the onion and cook for about 5 minutes, until soft and it starts to brown on the edges. Add in the garlic, chili powder, and cumin. Cook for 30 seconds, until fragrant.
  2. Add in the sugar, tomato sauce and chicken broth. Stir to combine then bring to a boil. Reduce the heat to low and simmer gently for about 10 minutes. Season with salt and pepper to taste (I added about ½ teaspoon salt and ¼ teaspoon pepper).
  3. Store in the refrigerator for up to one week or in the freezer for up to three months.
http://cookiemonstercooking.com/2013/04/24/homemade-enchilada-sauce/

Source:
Slightly adapted from Tide and Thyme. Originally from America’s Test Kitchen.

 

Filed Under: Condiments, How To, Recipes · Tagged With: ,

Homemade English Muffins

April 3, 2013 · 28 Comments
Homemade english muffins

Homemade english muffins

I have a serious love affair with english muffins.  They are definitely one of my go-to breakfast options for during the week, especially when smeared with a little peanut or almond butter and a drizzle of honey.  You don’t even want to know how many I purchased each week at the food store … that is until now.

Homemade english muffins

I totally hated buying so many, but I could not find the right homemade recipe to replace my beloved english muffins from the store.  And boy did I try.  I went through a whole lotta recipes before I finally found the one.  Now don’t get me wrong, the others were fine (I mean let’s be honest, homemade bread of any kind is almost always a very very good thing).  But they weren’t quite right.

But this my friends is it.  These have both that wonderful homemade feel yet are still very close to the kind you can buy.  But better.  So much better.  And one of my favorite parts?  This recipe makes a LOT of english muffins.  So you don’t have to do all this work to wind up with only six.  Please, six english muffins do not last long in this house!  And if you don’t need that many, go ahead and freeze the rest.  So you can enjoy them at another time.  You’ll thank me later.

Homemade english muffins

Making these at home do take some time, but a lot of it is just waiting for the dough to rise and hanging out nearby while they cook.  And one taste of an egg and cheese sandwich using one of these bad boys?  Yeah, you’ll never go back to store-bought.

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Homemade English Muffins

Yield: 16 to 17 english muffins

Ingredients

  • 1 ¾ cups lukewarm milk
  • 2 ¼ teaspoons (1 package) instant yeast
  • 3 tablespoons unsalted butter, softened
  • 1 ¼ teaspoons salt
  • 2 tablespoons granulated sugar
  • 1 large egg, lightly beaten
  • 4 ½ cups bread flour
  • cornmeal, for sprinkling the griddle/skillet

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the milk. Sprinkle in the yeast and mix on low for a few seconds to combine. Add in the butter, salt, sugar, egg and flour. Start with the mixer on low (so the flour doesn’t go everywhere) and then increase the speed to medium. Continue to beat on medium for about 5 minutes - the dough with be smooth and satiny but still pretty soft (this dough is different from a lot of other yeasted breads, so be sure to use the paddle attachment the entire time).
  2. Using greased hands, form the dough into a rough ball and place in a large oiled bowl. Turn once to coat and then cover with a clean kitchen towel or plastic wrap. Let the dough rise until doubled in bulk, about 2 hours.
  3. Spray a griddle (or large skillet) with nonstick cooking spray then sprinkle very generously with cornmeal (I used both so I could cook all the english muffins at the same time).
  4. Gently deflate the dough then divide it into 16 to 17 equal sized pieces (using a kitchen scale mine were about 2 to 2 ¼ ounces each). Shape each piece into a smooth ball. Place the balls on the prepared cold griddle and then use your fingers to flatten each until they are about 3 to 3 ½ inches in diameter (they can be fairly close together on the griddle). *If you don’t have enough space on the griddle/skillet, you’ll need to cook in batches. Place the other balls (and then flatten them) on a baking sheet prepared the same way (so they can be transferred easily to the griddle later). Sprinkle the tops of all the english muffins with additional cornmeal. Cover the muffins with a clean kitchen towel or parchment paper and let them rest for 20 minutes.
  5. Turn the griddle or burner on low heat. Cook for about 12 to 15 minutes per side until golden brown and cooked through. When they are done, the inside of the muffins should be about 200 degrees using an instant-read thermometer. If the muffins start to brown too quickly (and are not cooked through), carefully transfer them to a baking sheet. Bake in a preheated 350 degree oven until done (another 5 to 10 minutes).
  6. Transfer the muffins to a wire rack to cool completely. Repeat the cooking process with the remaining muffins (if you are doing this in batches).

Notes

Use a fork to split the muffins (and not a knife) so that you get all the nooks and crannies.

http://cookiemonstercooking.com/2013/04/03/homemade-english-muffins/

Source:
Slightly adapted from King Arthur Flour.

 

Filed Under: Breads, Breakfast, How To, Recipes · Tagged With: , ,

Homemade Raspberry Marshmallows

January 4, 2013 · 12 Comments
Homemade raspberry marshmallows

Homemade raspberry marshmallows

Confession time.  I always thought I disliked marshmallows.  Sure, I’d eat them if it involved s’mores, but other than that, no thanks.  Pass em’ right along.  Those little mini marshmallows that come in packages of hot chocolate?  Yuck.  I preferred my hot chocolate plain, thank you very much.

But when planning out treats to make for Christmas, I decided it would be fun to give homemade marshmallows a try.  They intrigued me – maybe I’d even like them.

Apparently I have been missing out – these homemade ones are pretty awesome.  I made two batches within a two week period.  Don’t worry, some were for sharing with others.  Some.

Homemade raspberry marshmallows

I absolutely love raspberries, so I decided to incorporate that flavor right into the marshmallows – and I couldn’t be happier with the result.  Fresh raspberries are pureed, sweetened with a touch of sugar and then blended in with the marshmallow base.

While these marshmallows melt ever-so-perfectly into a steaming mug of hot chocolate, I like them even better on their own, that way you get the full raspberry flavor.  While I haven’t tested it out quite yet, I have a feeling that these raspberry marshmallows would be amazing for making s’mores….

Homemade raspberry marshmallows

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Homemade Raspberry Marshmallows

Yield: about 90 1-inch squares

Ingredients

    For the raspberry puree:
  • 6 ounces fresh raspberries
  • 1 tablespoon granulated sugar
  • pinch of salt
    • For the marshmallow base:
  • 3 (1 ounce) packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 1 ½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • ¼ cup confectioners’ sugar
  • ¼ cup cornstarch

Instructions

  1. To make the raspberry puree, add the raspberries, sugar and salt to the bowl of a food processor. Process until smooth. Strain the puree through a fine mesh sieve to remove the seeds and then set aside. You should have about a heaping ⅓ cup of raspberry puree.
  2. To make the marshmallows, add the gelatin and ½ cup of the ice cold water to the bowl of a stand mixer fitted with the whisk attachment.
  3. In a small saucepan, add the remaining ½ cup water, granulated sugar, corn syrup and salt. Place the pan over medium high heat and cover with lid. Allow the mixture to cook for 3 to 4 minutes. Remove the lid and attach a candy thermometer to the pan. Cook until the mixture reaches 240 degrees. Immediately remove from the heat.
  4. Turn your stand mixer on low speed and while running, slowly (and carefully) pour in the hot mixture in a stream down the side of the bowl. Once all the liquid is added, increase the mixer speed to high. Continue to whip for about 12 to 15 minutes, until the mixture is very thick and lukewarm. During the last minute of whipping, add in the vanilla extract and raspberry puree (start with the mixer on low and then increase again to high once incorporated).
  5. Meanwhile, while the mixture is whipping, whisk together the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 9 by 13 inch baking dish with nonstick cooking spray. Generously coat the bottom and sides of the pan with a dusting of the confectioners’ sugar mixture, reserving the rest for later.
  6. When the marshmallow mixture is ready, pour into the prepared dish and use a lightly greased spatula to spread evenly in the pan. Sprinkle the top generously with the confectioners’ sugar mixture, using enough for it to be lightly covered. Let the marshmallows sit uncovered at room temperature for at least four hours (and up to overnight).
  7. Gently remove the marshmallow from the pan and place on a cutting board. Using a pizza wheel or sharp knife dusted with the confectioners’ sugar mixture, cut into 1-inch squares. Once cut, lightly dust all the sides of each marshmallow with the confectioners’ sugar mixture (making more if needed) to prevent them from sticking. Store the marshmallows in an airtight container for up to 3 weeks.
http://cookiemonstercooking.com/2013/01/04/homemade-raspberry-marshmallows/

Source:
Marshmallow base from Alton Brown via the Food Network.

 

Filed Under: Christmas, Dessert, Drinks, Gifts, Holidays, How To, Recipes, Valentine's Day · Tagged With: , , , , , ,

Homemade Hot Chocolate Mix

January 2, 2013 · 2 Comments
Homemade hot chocolate mix

Homemade hot chocolate mix

I hope that you all had a wonderful New Year’s Eve and enjoyed celebrating the start of 2013!  Our evening was pretty low key this year – I’ve had a nasty stomach virus the last few days, so we just stayed home, watched a little bit of television and then went to bed early.  But hey, I’m feeling better so I’ll take it!

I made this homemade hot chocolate mix to go in my holiday gift baskets and have been waiting patiently to share this recipe with you.  I know that the gift-giving season is over, but trust me, you’ll want this hot cocoa around for yourself for all those cold and snowy winter days ahead.  This mix is packed full of lots of chocolate, giving it a wonderfully rich taste.

This version is definitely pricier than some others that are out there, but I promise you that it is worth it.  I bought all my chocolate when it was on sale and this recipe yields a large amount – so you’ll have plenty to last you through the winter season.  Nothing beats curling up on the couch with a steaming mug of hot chocolate and a roaring fireplace to go along with it.  Bring on the snow : )  Or wait, maybe not.  People drive ridiculously crazy around here when it snows…

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Homemade Hot Chocolate Mix

Yield: about 75 (2 tablespoon) servings

Ingredients

  • 4 cups granulated sugar
  • 2 vanilla beans
  • 24 ounces good quality semisweet chocolate, coarsely chopped
  • 8 ounces good quality dark chocolate, coarsely chopped
  • 2 cups Dutch-processed cocoa powder

Instructions

  1. Add the granulated sugar to a medium container with a lid. Split the vanilla beans lengthwise and scrape out the seeds. Add the seeds to the container and use your fingers to work them into the sugar. Take the vanilla bean pods and bury them under the sugar. Cover tightly with the lid and let sit overnight at room temperature.
  2. In the bowl of a food processor, add the chopped semisweet and dark chocolate. Process, using 4-second pulses, until finely ground. *I did this step in two batches (half of the chocolate at a time) since it is a large quantity. Transfer the ground chocolate to a large bowl.
  3. Remove the vanilla bean pods from the sugar. Add the sugar to the large bowl. Next add in the Dutch-processed cocoa powder. Whisk together until well combined.
  4. Store the hot chocolate mix in an airtight container for up to 6 months.
  5. To serve, stir two tablespoons (or more, to taste) of the hot chocolate mix into 8 ounces of hot milk. Mix until well combined. Garnish with whipped cream or marshmallows, if desired.
http://cookiemonstercooking.com/2013/01/02/homemade-hot-chocolate-mix/

Source:
Barely adapted from Confections of a Foodie Bride. Originally from Epicurious.

 

Filed Under: Christmas, Drinks, Gifts, Holidays, How To, Recipes · Tagged With: , , , ,

Earl Grey Tea Latte

October 15, 2012 · 8 Comments
Earl grey tea latte

I have always loved tea.  I remember when I was growing up, my dad had a cup of hot Lipton tea almost every night before bed.  Somewhere along the way, I joined in on this routine.  The warm beverage was so soothing and helped me relax before heading to sleep.  While I drink more coffee these days, I still enjoy tea.  Coffee helps me get ready to seize the day, yet tea is the complete opposite.  It helps me relax and unwind.

I’ve had a number of earl grey tea lattes from Starbucks, but it is really nice to be able to make these at home.  That way I can stay in my pajamas, cuddle up with a blanket, and just enjoy.  It took some fiddling to get these just the way I like them, but I’m finally completely happy with the result.  I make these lattes much more frequently now that it is cooler outside.  There is something about them that makes me think of the holidays.  So the next time you need to unwind after a long day, spend about 5 minutes making one of these – it will make your night that much better.

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Earl Grey Tea Latte

Yield: serves 1

Ingredients

  • 1 earl grey tea bag
  • ¾ cup boiling water
  • ¾ cup milk
  • ½ to 1 tablespoon vanilla syrup, depending on desired sweetness*
  • sprinkle of cinnamon

Instructions

  1. Add the tea bag to a mug and pour in the boiling water. Let steep for about 2 to 3 minutes. Remove the tea bag. Meanwhile, add the milk to a small saucepan set over medium heat. Heat until just steaming (do not let the milk boil). Alternatively, you can heat the milk in the microwave. Add the milk to the mug and stir in the vanilla syrup. Top with a sprinkle of cinnamon and enjoy.
  2. If desired, you can whisk the steamed milk until very frothy before pouring it into the mug (or use a milk frother). I just prefer these lattes without the foam.

Notes

*If you do not have vanilla syrup, you can substitute a teaspoon or so of regular granulated sugar and a splash of vanilla extract. Adjust the quantities to your own taste.

http://cookiemonstercooking.com/2012/10/15/earl-grey-tea-latte/

Source:
Cookie Monster Cooking

 

Filed Under: Drinks, How To, Recipes · Tagged With: ,

Bride and Groom Truffles

October 10, 2012 · 3 Comments
Bride and groom truffles

A few weeks ago, my husband asked me to make an edible gift for a couple who were about to tie the knot.  Both the soon-to-be bride and groom had tried these oreo truffles several months back and had mentioned a few times how much they enjoyed them.  So my husband requested that I somehow incorporate those truffles along with a wedding theme.

My first thought was just to package them up all pretty in white or silver, or something along those lines.  But then I got to thinking.  Wouldn’t it be more fun to incorporate the wedding theme right into the truffles?  For the favors at our own wedding we had “bride and groom” brownie pops.  So I decided to try to do something similar.

First off, let me just say that I’m no professional and that the brownie pops at our wedding looked much better. Ha.  But it’s the thought that counts right?  And these turned out pretty cute, if I do say so myself.  Seeing as how I’m a complete perfectionist, I started to complain to my husband and wondered if I should start from scratch (you know, to get them to look a little more perfect).  He told me they looked great and that I should call them rustic bride and groom truffles.  And then he told me to stop being crazy.  Point taken.

Now, you can obviously use any flavor of homemade truffles to make these.  I used the oreo ones this time, but I have another seasonal version coming at you soon that would also work great.  Or use your imagination – the sky’s the limit.

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Bride and Groom Truffles

Ingredients

  • homemade truffles (shaped into balls and chilled but not dipped in chocolate)*
  • good quality dark chocolate, chopped**
  • good quality white chocolate, chopped**
  • silver shimmer sprinkles and/or white sugar pearls
  • piping bag and small tip

Instructions

  1. Line two baking sheets with wax paper and set aside.
  2. Once your truffles are thoroughly chilled, begin by melting the dark chocolate to make the “grooms.” To do this, add the chopped chocolate to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted. Using two forks, dip the balls into the melted chocolate so they are well coated, shake off the excess and then place on one of the prepared baking sheets to dry. Repeat with half of the truffles.
  3. Once you have dipped half of the truffles in the dark chocolate, melt the white chocolate in a separate bowl using the same method described above. To make the “brides,” dip the remaining half of the truffles in the white chocolate one at a time. After you set each truffle on the other prepared baking sheet, sprinkle the truffle generously with the silver shimmer sprinkles or the sugar pearls. You want to do this before the chocolate has a chance to set. Do not roll the truffles in the sprinkles (that will result in a giant mess – or maybe that’s just me). Alternatively, you can use the sugar pearls to make a pattern on the truffle (on some of the truffles I put them in a little circle to resemble a necklace). Repeat with the remaining truffles.
  4. Once the “grooms” have had a chance to set, melt a small amount of white chocolate. You want it to be melted but not too runny. For this portion, I was able to use the remainder of white chocolate from dipping the “brides.” My “grooms” were set enough after I finished dipping all the “brides” in the white chocolate. Spoon the chocolate into a piping bag fitted with a small tip (I used a #2 tip). Pipe the bow ties and buttons on the groom truffles. I did a few test runs on the wax paper to make sure I had it down before doing it directly on the truffles. This is also a good way to make sure your chocolate is not too runny and will hold its shape.
  5. Let the chocolate set completely before removing the truffles from the baking sheets. Refrigerate until ready to serve.

Notes

*Once you have your truffles shaped into balls, make sure they have chilled so that they can harden before you dip them in chocolate. Otherwise you’ll end up with a gloppy mess.

**Quantities for the chocolate will depend on how many truffles you are making. You can see this recipe for oreo truffles to get an idea of how much I used. I used just a tad more white chocolate to make these bride and groom truffles.

http://cookiemonstercooking.com/2012/10/10/bride-and-groom-truffles/

Source:
Cooking Monster Cooking. Inspired by our own wedding favors.

 

Filed Under: Candy, Chocolate, Dessert, Gifts, How To, Recipes · Tagged With: , , , ,

Homemade Basil Pesto

September 21, 2012 · Leave a Comment
Homemade basil pesto

This weekend was the first time ever that I made pesto.  Gasp!  I know, but in all fairness this was the first year that we had a garden and grew basil at home.  Buying a decent amount from the store is expensive and I could never bring myself to do it just to make pesto.  So instead I avoided certain recipes since buying the pre-made kind is also fairly expensive.  Lame, I know.  I can feel my mom shaking her head at me and telling me to stop being so cheap.  My sister is also probably joining in on the head shaking.  Oh hey guys.

I spent a lot of this past weekend out on our back patio and the whole time I was staring at our garden.  Our plants were completely out of control so I finally took a few seconds to trim them back and wound up with loads of fresh basil.  It was finally time.  So I did it.  I made pesto.  And it couldn’t be easier.  Which you probably already know but I’m telling you again anyway.

I realize most people already have recipes for homemade pesto, but I love keeping track of all the new things I try out (and that I want to make again).  Which is one of the main reasons I started this little ol’ blog.  So here you go.  Homemade basil pesto.  Enjoy!

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Homemade Basil Pesto

Yield: about 1 cup

Ingredients

  • 2 cups packed fresh basil leaves
  • 2 garlic cloves
  • ¼ cup pine nuts
  • ½ cup extra-virgin olive oil
  • ¾ teaspoon salt (adjust to your taste)
  • ½ teaspoon pepper (adjust to your taste)
  • ½ cup freshly grated parmesan cheese

Instructions

  1. Add the basil, garlic and pine nuts to the bowl of a food processor. Pulse until finely chopped. Add in the olive oil and process until smooth. Transfer the mixture to a bowl and stir in the salt, pepper and cheese.
  2. Store pesto in an airtight container in the refrigerator for up to one week.
  3. To freeze, evenly distribute the pesto in an ice cube tray so you have individual portions to thaw out later. After the pesto is spooned into the tray, drizzle the tops lightly with a little olive oil. Put the tray in the freezer and let sit for several hours (until they are completely frozen). Once frozen, pop out the pesto cubes and place in a freezer safe plastic bag. Thaw individual portions as needed. You can also obviously freeze the pesto in larger containers if desired.
http://cookiemonstercooking.com/2012/09/21/homemade-basil-pesto/

Source:
Barely adapted from Food Network

 

Filed Under: Condiments, How To, Recipes · Tagged With: ,

Homemade Peanut Butter Blueberry Dog Treats

September 19, 2012 · 4 Comments
homemade peanut butter blueberry dog treats

Do you see this face?  Is this not the prettiest dog ever?

Oh wait, I’m that awesome beagle’s mommy so of course I’m completely obsessed with her.

And let me tell you, she is one spoiled rotten beagle.  She sleeps in the bed (under the covers I might add), cuddles with me non-stop and with one look from those big eyes can get my husband to cave in to her demands.

However when it comes to food, we are very strict.  Both my husband and I grew up with overweight beagles and it is my mission to not let that happen to our dog.  I have never tried my hand at homemade dog treats but due to a traumatic evening a few weeks ago, I decided it was time to make something special for little Emma.

To make a long story short, our poor baby hurt her paw and we had to make an emergency visit to a 24-hour veterinarian.  Unlike our normal vet, we were not allowed to go back to the exam room with her.  It was awful.  We nervously waited to hear if everything was okay as we watched other people come in with their sick or injured animals (seriously hurt animals make me cry immediately).  After what felt like ages, they brought Emma back out all bandaged up.  Thankfully, she was fine and I think my husband and I were way more traumatized by the whole thing than she was.

So, I decided I just absolutely had to make her something a little special.  After doing some research on what dogs can eat and common allergies, I landed on this recipe.  I made a few changes and suffice it to say that Emma loved these.  She was glued to my side while I made them and now even sits next to the cabinet where we keep them.  Of course she whines and barks to try to convince me to give her more.

Give me some now!  Okay, please I’ll be good.  Yummmmm.

One note about the recipe.  I completely forgot about the blueberries until I had already started cutting out the treats.  So I went back and added them to half of the dough.  It works fine with or without the blueberries and Emma seems to enjoy both equally : )

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Homemade Peanut Butter Blueberry Dog Treats

Yield: about 14 dog treats (using a 3 ½ inch cookie cutter)

Ingredients

  • 1 large egg
  • ⅓ cup creamy peanut butter
  • 1 tablespoon pure maple syrup
  • 1 tablespoon olive oil
  • 1 cup brown rice flour
  • ½ cup oat flour*
  • about 2 or more tablespoons water
  • ⅓ cup frozen blueberries

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the egg, peanut butter, maple syrup and olive oil until smooth. Add in both flours and mix until combined. The dough will be slightly dry, so add water a small amount at a time (mixing after each addition) to get it to a consistency that you can roll out easily. I added just over 2 tablespoons. Gently fold in the blueberries.
  3. On a floured work surface, roll out the dough to about ¼ inch in thickness. Cut the dough with your desired cookie cutter. Place on the prepared baking sheet. The dough will not spread while baking so you can place them fairly close together. Bake for 25 to 30 minutes, until the treats are crunchy and golden brown.
  4. Once completely cooled, store in an airtight container.

Notes

*Instead of buying oat flour, just place rolled oats in a food processor and process until finely ground.

http://cookiemonstercooking.com/2012/09/19/homemade-peanut-butter-blueberry-dog-treats/

Source:
Adapted from Buns In My Oven. Originally from Allrecipes.

 

Filed Under: Gifts, How To, Recipes · Tagged With: ,
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