6 Years Old

Happy birthday to the craziest pup in our pack!

Our wild-child, 𝕵𝖆𝖌𝖊𝖗𝖒𝖊𝖎𝖘𝖙𝖊𝖗, is 6 years old today!

Jägermeister came to us an owner-surrender in 2020 due to his epilepsy. He has kept us on our toes and challenged us in every way possible …but there is not a day that goes by that he doesn’t make us laugh! His energy is outrageous and his enthusiasm is contagious!

Thank you GSP Rescue of New Jersey for trusting us to love and care for Jägermeister.

Happy 6th birthday, Jäger! We love you so much !

𝐁𝐫𝐞𝐚𝐤𝐟𝐚𝐬𝐭: 𝕆𝕨𝕝 𝐴𝑙𝑤𝑎𝑦𝑠 𝐿𝑜𝑣𝑒 𝑌𝑜𝑢

•Branch: bacon

•Leaves: spinach

•Legs/nose/ears: carrot

•Body/wings: English muffin

•Feathers: hot dog

•Eyes: hard boiled egg

•Pupils/lashes/butterfly body: black olive

•Butterfly wings: cucumber

𝐃𝐢𝐧𝐧𝐞𝐫: 𝑆𝑒𝑛𝑑𝑛𝑔 𝑌𝑜𝑢 𝐵𝑖𝑟𝑡ℎ𝑑𝑎𝑦 𝔽𝕚𝕤𝕙𝕖𝕤

•Sand: brown rice, carrot, black beans

•Seaweed: romaine lettuce

•Fish: fresh cod cut with a fish cookie cutter

•Fish Breading: plain bread crumbs

•Fish eyes: carrots with black olive pupils

•Fish smiles: black olive

•Bubbles: peas

𝐃𝐞𝐬𝐬𝐞𝐫𝐭: 𝐶𝑎𝑛𝑖𝑛𝑒 𝐶𝑎𝑛𝑛𝑜𝑙𝑖𝑠

•For cannoli recipe, click HERE.

Canine Cannolis


  • 2 cups organic wholewheat flour, plus extra for sprinkling on cannolis
  • 1 1/2 Tablespoons organic ground cinnamon
  • 1 organic egg – large
  • 1/2 cup organic unsweetened plain almond milk
  • 1/4 cup organic extra virgin coconut oil, melted
  • 1 Tablespoon organic honey
  • 1/4 cup all-natural organic creamy peanut butter – room temperature (** Do NOT use a peanut butter with Xylitol (also called birch sugar) as it can be deadly to dogs)!
  • 1/2 cup Organic plain Greek yogurt


  • Preheat oven to 350°F
  • Line a cookie sheet with parchment paper
  • In a large bowl, add the flour & cinnamon and mix well. Set aside
  • In a small mixing bowl, add egg, milk, coconut oil and honey and mix well.
  • Pour wet ingredients into dry mixture. Mix well using your hands. You can add more almond milk if mixture is too dry or more flour is mixture is too sticky.
  • Roll out dough to aprox 1/4″ thickness and with a 3-4” circle cookie cutter (I used the lid to a mason jar that was 3.5”) make circles in the dough.
  • Wrap the circle of dough around the handle of a wooden spoon to form the cannoli shape, putting one side of the dough onto the other and pressing firmly so it sticks together. Slide off end of wooden spoon and place on parchment lined cookie sheet.
  • Bake at 350°F for 20-25 minutes.
  • Cool on a wire rack or allow to cool in the oven for a crunchier cannoli.
  • Filling: mix the peanut butter and yogurt with a spoon. Fill a piping bag with filling. When cannolis are completely cool use the icing piping bag to fill the cannolis
  • Sprinkle some whole wheat flower over top of the cannolis to give them a “powdered sugar” look.