The “chocolate” chips are actually unsweetened carob chips, which are safe for dogs. These PUPcakes seem to be an immediate favorite with our pack. Our pups were begging for samples before the cupcakes were even out of the oven! After the PUPcakes cooled completely, a taste-test by our 4-legged Head Chef proved that these tasty treats are Cello-approved!
2 1/2 cups organic whole wheat flour
3/4 cup organic peanut butter
***Be sure the peanut butter you choose does not contain xylitol, which can be toxic to dogs
3/4 cup unsweetened organic applesauce
1/3 cup organic honey
3 organic eggs
3/4 cup unsweetened carob chips
Preheat oven to 400° F
Put the whole wheat flour in a bowl and set aside
Place peanut butter in a microwave-safe bowl, and microwave for about 10-15 seconds
Combine the peanut butter, applesauce, and honey. Stir well.
In a small bowl, whisk the eggs.
Add the whisked eggs to the peanut butter mixture and stir well.
Slowly begin to add the flour, mixing to combine after each added portion
Add the carob chips and stir
Use a 2-Tablespoon sized cookie scooper to fill mini muffin liners.
Place the filled liners into a 24-cup mini muffin pan
if you don’t have mini cupcake liners, you can spray each muffin pan cup with an organic non-stick cooking spray before scooping in the dough to each cup
Bake for 10-15 minutes, or until a toothpick inserted into the centers of each PUPcake comes out clean.
Let PUPcakes cool on a wire rack in the pan for about 10-15 minutes
Remove PUPcakes from pan and continue to cool completely on a wire rack
Refrigerate or freeze
PUPcakes will last about 3 weeks in the refrigerator, or approximately 6 months in the freezer
If freezing, be sure to thaw PUPcakes before serving
You might be wondering what the difference is between a typical French toast recipe, and a dog-friendly French toast recipe. The difference is very minimal – but EXTREMELY important. Most French toast recipes call for nutmeg. Nutmeg is a huge NO-NO on your pup’s ingredient list due to a compound in the nutmeg called Myristicin , which can cause seizures in dogs.
Dog-Safe French Toast
1 organic egg
2 organic egg whites
1/2 cup organic milk ***
1/4 teaspoon pure vanilla extract
1/4 teaspoon organic ground cinnamon
4 slices organic bread
non-fat butter flavored cooking spray
***Some dogs do not do well with milk. We used regular milk, but if your dog does not do well with regular milk, you can experiment with almond milk, coconut milk, or goat’s milk.
Whisk egg and egg whites.
Add milk, vanilla and cinnamon, then whisk again.
Coat your skillet with non-fat cooking spray and set stove to medium-low heat.
Generously dip the bread into the egg mixture, turning the slice to coat it thoroughly.
Cook the bread slices in the hot skillet, turning until both sides are lightly browned.
Most people top their French Toast with butter and/or syrup. Hold off on those not-so-healthy toppers for your pup. Instead, choose strawberries and/or bananas to add some sweetness, or drizzle a small amount of organic honey on top.
NOTE: We choose to only use chicken that was raised to top standards (strictly vegetarian fed [no by products in feed], with no added antibiotics , no physical alterations, no supplemental growth hormones, have appropriate litter provided for comfort and to satisfy natural foraging instincts AND are 5-step® Animal Welfare Rated.
2 tablespoons of organic olive oil
2 ounces of organic raw pumpkin seeds
Juice of 1-2 organic limes (we used 2 small limes)
1/2 teaspoon of ground turmeric
Pre-heat oven to 400° F
Add all ingredients except for chicken to a food processor, and pulse until desired consistency (we pulsed just until all ingredients were mixed so some pumpkin seeds were left whole – but you can pulse until all seeds are in smaller chunks, or completely ground).
Remove the skin from the chicken quarter.
Press pumpkin seed mixture on to top of chicken.
Place chicken in skillet or pan and cook for 50-60 minutes, or until internal temperature of chicken reaches a minimum of 165° F, chicken is no longer pink, and juices run clear.
*****PLEASE NOTE: Chicken meat should be removed from the bone before serving to your fur-kid. Please also check all removed meat for small bones before serving.
ANOTHER snow day here in Southern NJ… perfect day for baking dog treats!
Cello waits and watches patiently as these yummy-smelling Valentines Day treats bake in Cello’s Cucina!
Peanut Butter-Honey Hearts
2 cups organic buckwheat flour
1 1/2 cups organic almond flour
1/3 cup organic, natural peanut butter (no salt or sugar added)
Be sure that the peanut butter you use doesn’t contain xylitol)
1 TB organic honey
1 1/4 cups hot water
Additional flour for rolling (or parchment paper)
Preheat oven to 350° F
Mix dry ingredients together.
Mix in the peanut butter, honey, and hot water.
Knead the dough well.
Roll out the dough into 1/4″ thickness and cut into shapes with dog cookie cutters.
Bake on a lightly greased cookie sheet for 40 minutes. Turn off the oven and let them cool overnight. (I just took mine out at 40 minutes and cooled them on a wire rack – see notes below).
If your dog likes less-crunchy treats, you cool them completely on a wire rack, then serve them to your four-legged child!
These treats come out pretty crunchy even if you don’t keep them in the oven over night…so if your pup prefers softer treats, you can try reducing the cook-time, and cooling the treats on a wire rack.
Yield: Will depend on the size cookie cutter you use.
Storing:These tasty treats can be stored in the refrigerator for 3 weeks or n the freezer for up to 6 months.
Tips: The dough for these treats can be pretty sticky to work with at first, especially while kneading. You can dust your work place and rolling-pin with some extra buckwheat flour, or (my favorite) you can line your work place with parchment paper, then place another piece of parchment paper over the dough while rolling it out. Also, keep a dish of extra buckwheat flour next to you and “dip” the cookie cutter in the flour each time before making the cut-outs.