“Chocolate” Chip Peanut Butter PUPcakes
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
Cello and Hooch are coo-coo for coconut, so I decided to try a new recipe that includes both coconut oil and coconut flour. These treats are organic and grain-free.
Coo-Coo for Coconut Cookies
- ½ cup broth (I make my own from boiling Bison meat from Whole Foods). If you do not make your own, be sure that the broth has no traces of onion or onion powder in it.
- ¼ cup organic coconut oil
- ¼ cup canned organic pumpkin (100% pumpkin – NOT pumpkin pie filling)
- 1⅓ cups organic tapioca flour
- ⅓ cup organic coconut flour
- ½ teaspoon sea salt
- 2 tablespoons nutritional yeast
- 2 tablespoons organic ground flaxseed
- 1 tablespoon organic fresh parsley
- Preheat oven to 400 degrees F. Use parchment paper to line a baking sheet.
- In a small saucepan over medium heat, bring the broth and coconut oil to a boil. Remove from the heat and whisk in the pumpkin.
- In a large bowl, stir together the tapioca flour, coconut flour, sea salt, yeast, flaxseed and parsley. Pour the broth mixture into the dry ingredients and stir until no traces of dry ingredients remain (the dough will become stiff).
- Roll the dough out on a lightly floured piece of parchment paper, to about ¼-inch thickness, and cut into desired shapes. I cut mine into 1-2 inch squares.
- Transfer parchment paper with cut treats to the prepared baking sheet, and bake for 15 minutes. When the timer goes off, leave the treats in the oven and crack the oven door until they are cooled completely (this will help them dry out a bit, and make them crunchy). Store in an airtight container at room temperature for up to 1 month, or in the freezer to keep longer.
Original recipe from Primally Inspired
This cute squirrel treat recipe was taken from Dog Treat Kitchen – I modified it a bit from the original recipe. I loved the look of the cookie, but wanted to make the treat grain free, and as organic as possible.
- 1/2 cup organic buckwheat flour (I used Arrowhead Mills brand)
- 1 cup organic almond flour
- 2 Tbsp organic ground flax
- 1 tsp ground cinnamon
- 1 very ripe medium organic banana
- 2 Tbsp organic beef broth (I make my own – but be sure if you purchase to check that there is no form of onion listed in the ingredients!!)
- 1 Tbsp organic safflower or sunflower oil
- 1 Tbsp water
- 1 tsp organic honey
- 2 Tbsp finely chopped organic raw sunflower seeds
- Preheat oven to 350° F
- In a large bowl, whisk together the buckwheat flour, almond flour, flax and cinnamon.
- In a small bowl, thoroughly mash the banana, then stir in the beef broth and oil until combined.
- Pour the banana mixture into the flour mixture.
- Stir together until you reach a coarse crumby texture.
- Knead the dough with your hand, in the bowl, until it forms a dough ball.
- Line your baking sheet with parchment paper, or dust it with buckwheat flour so the dough will not stick.
- Roll dough to 1/2 inch thickness, between two sheets of parchment paper (or dust top of dough with flour).
- Transfer cut outs to baking sheet.
- Bake for 10 minutes.
- Turn off the oven, and leave the treats inside while the oven cools.
- Once completely cooled, apply the glaze and sunflower seed topping.
- In a microwave safe bowl, combine the water and honey.
- Microwave on high for 5 to 10 seconds.
- Stir together until the honey is completely dissolved.
- Using a pastry brush, brush the honey glaze on the tail of the squirrel.
- Press the tail into the finely chopped nuts.
- Set aside, and let the glaze dry before serving to your dog.
These treats will stay fresh in the fridge for up to one month, or in the freezer for up to 6 months.
Yield – Depending on the cookie cutter(s) you use, you’ll be able to get about 9, 1/2 inch thick squirrels. Using the squirrel cookie cutter I had, I got 9 squirrels, and used an acorn cookie cutter for the smaller, left over dough pieces. The yield will vary, depending on the size of dog treat cookie cutter(s) you use and how thick you roll the dough.
- Rolling dog treat dough is so easy with parchment paper. If you don’t have it, you can to dust your work surface and rolling pin with buckwheat flour to keep it from sticking. You can line your baking sheets with parchment paper – or spray your baking sheet with non-stick spray before placing the cut outs onto it.
- For some dough mixtures such as this one that may be a bit stickier, try filling a shallow dish or bowl with flour and dip the cutter into it before each cut. Then very gently wiggle the cutter back and forth to separate it from the rest of the dough.
I hope your pooch enjoys this treat as much as Cello has!
Who doesn’t like Cheese?! Cello’s Cheezy Cheez-Its is the newest recipe tried in Cello’s Cucina! As always, this treat is made with all organic ingredients, and is 100% grain-free.
- 1 cup organic almond flour
- 1/4 cup organic tapioca flour
- 1 certified organic egg, lightly beaten
- 1/2 cup organic finely shredded cheddar cheese
- 1 1/2 Tbsp organic safflower oil
- Preheat oven to 350° F
- In a large bowl, whisk together the almond flour and tapioca flour.
- In a small bowl, lightly beat the egg. Then stir in the cheese and oil.
- Pour the cheese mixture into the flour mixture, and stir with a fork until thoroughly combined.
- Cut out a piece of parchment paper to fit your baking sheet, and use this piece as your work-space.
- Next, place the dough onto the parchment paper, and cover with a second piece of parchment paper. Using a rolling-pin, flatten the dough very thin (to about 1/16 inch).
- Remove the top piece of parchment paper and transfer parchment with the dough onto your baking sheet.
- Using a pizza cutter, cut the flattened dough into 1 inch by 1 inch squares.
- Bake for 15 minutes. Leave the treats in the oven to cool after the oven has been turned off to ensure they get nice and crunchy!
Storage: These treats can be kept in the fridge for up to 1 month, or in the freezer for up to 6 months.
Made with carob powder and carob chips…but just as tasty as “real” brownies!!!
- 1/2 c. organic vegetable oil
- 2 Tbsp pure natural organic honey
- 1 c. organic whole wheat flour
- 4 organic eggs
- 1 tsp organic pure vanilla extract
- 1/2 cup unsweetened carob chips
- 1/4 c. carob powder
- 1/2 tsp baking powder
1. Preheat oven to 350 degrees
2. In a medium bowl, mix the oil and honey until thoroughly blended
3. Add the remaining ingredients, and mix well.
4. Pour into a greased baking dish (I used an 8 x 8 pan).
5. Sprinkle a few carbo chips on top, then bake for 30-35 minutes
6. Let cool, then cut into bite-size squares
Store in a sealed zip-lock bag or container in the refrigerator. You can also freeze these brownies after you cut them to store them for a longer period of time.
- 1/4 c. organic blueberries
- 1 small organic banana (ripe)
- 1/2 c. organic milk***
- 2/3 c. organic rolled oats
- 1 1/4 c. organic rye flour
- 1 Tbsp organic honey
***Some dogs do not do well with milk. We used regular milk, but if your dog does do well with regular milk, you can experiment with almond milk, coconut milk, or goat’s milk.
1. Preheat oven to 400 degrees F
2. Peel and slice the banana
3. Put the blueberries, banana, honey, and milk into a blender, and blend until smooth
4. Pour blueberry-banana-milk mixture into a medium bowl
5. Add rolled oats and rye flour, and stir until thoroughly combined
6. Pour/drop batter into a greased mini-muffin pan
7. Bake for 16 minutes.
Remove promptly from muffin pan and let muffins cool on a wire rack before serving.
Yield: 12 mini muffins