Coo-Coo for Coconut Cookies!

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 Cookiesunnamed (1)11

INGREDIENTS:

½ cup broth (I make my own from boiling Bison meat).  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

DIRECTIONS:

1. Preheat oven to 400 degrees F. Use parchment paper to line a baking sheet.

2. 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.

3. 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).

4. 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.

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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

Nutty Squirrels!

 

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 for Cello.

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Ingredients:

 

  • 1/2 cup organic buckwheat flour (I used Arrowhead Mills brand)
  • 1 cup almond flour
  • 2 Tbsp ground flax
  • 1 tsp ground cinnamon
  • 1 very ripe medium organic banana
  • 2 Tbsp organic beef broth (make sure there is no form of onion listed in the ingredients!!)
  • 1 Tbsp safflower or sunflower oil

 

Topping Ingredients: 

  • 1 Tbsp water
  • 1 tsp honey
  • 2 Tbsp finely chopped raw sunflower seeds

 

Instructions:

  1. Preheat oven to 350° F
  2. In a large bowl, whisk together the buckwheat flour, almond flour, flax and cinnamon.
  3. In a small bowl, thoroughly mash the banana, then stir in the beef broth and oil until combined.
  4. Pour the banana mixture into the flour mixture.
  5. Stir together until you reach a coarse crumby texture.
  6. Knead the dough with your hand, in the bowl, until it forms a dough ball.
  7. Line your baking sheet with parchment paper, or dust it with buckwheat flour so the dough will not stick.
  8. Roll dough to 1/2 inch thickness, between two sheets of parchment paper (or dust top of  dough with flour).
  9. Transfer cut outs to baking sheet.
  10. Bake for 10 minutes.
  11. Turn off the oven, and leave the treats inside while the oven cools.
  12. Once completely cooled, apply the glaze and sunflower seed topping.

Topping Instructions:

  1. In a microwave safe bowl, combine the water and honey.
  2. Microwave on high for 5 to 10 seconds.
  3. Stir together until the honey is completely dissolved.
  4. Using a pastry brush, brush the honey glaze on the tail of the squirrel.
  5. Press the tail into the finely chopped nuts.
  6. 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.

 

TIPS:  

  • 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!

Cello’s Cheezy Cheez-Its

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.

cheezits

INGREDIENTS:

  • 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 safflower oil

INSTRUCTIONS:

  1. Preheat oven to 350° F
  2. In a large bowl, whisk together the almond flour and tapioca flour.
  3. In a small bowl, lightly beat the egg. Then stir in the cheese and oil.
  4. Pour the cheese mixture into the flour mixture, and stir with a fork until thoroughly combined.
  5. Cut out a piece of parchment paper to fit your baking sheet, and use this piece as your work-space.
  6. 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).
  7. Remove the top piece of parchment paper and transfer parchment with the dough onto your baking sheet.
  8. Using a pizza cutter, cut the flattened dough into 1 inch by 1 inch squares.

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  1. 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.

“Bone” Appetit!

Brotha from the SAME motha… Windy Spot’s Homemade Hooch

See Hooch’s Canine Parents HERE!

Watch Hooch Grow HERE!

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Windy Spot’s Homemade Hooch

“Hooch”

German Shorthaired Pointer

Birthday:  May 24, 2014

“Our Little Nugget”,  “Hoochie Coochie”

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When we found out that Limoncello’s mother had another litter, we could not help but go visit her, and see the puppies.

On May 24, 2014, Cello’s Mom, Shoal Branch Ladybird (“Lady”) gave birth to 10 puppies… we are now the proud parents of one of them!

Cello and Hooch’s mom, “Shoal Branch Ladybird” (Lady)photo (1)

 

Hooch’s Dad, “FC Sky High Regardless”

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Introducing “Windy Spot’s Homemade Hooch!” (Hooch for short!):

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Why “Windy Spot’s Homemade Hooch?” When we bought our log home, Brian was able to search back to the original deed of the home and find the first owner of our cabin, which was built in 1927. Brian google-searched the man’s name for the heck of it, and his search brought up a link for the English Setters Club in Medford, NJ. The first owner of our home owned an award-winning GSP (which is how we ended up wanting a GSP), and Windy Spot was the name of that first dog and award winning GSP that lived in our home. We named our cabin Windy Spot, after that GSP, before we even met Cello.  Read about our story here!

Hooch climbed right into Brian’s lap…and the rest is history!

Puppy Kisses:photo 2 (1)

The name “Windy Spot’s Homemade Hooch” … Incorporates the name of the first dog/GSP that lived here, and also refers to Limoncello being the “Hooch” that we make here at our cabin, Windy Spot… AND connects his name to Cello’s too 🙂

Welcome home, Hooch!

 

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Banana Biscotti

A week or so ago, I saw this yummy recipe on Dog Treat Kitchen. Tonight I decided to bake these treats for Cello.  Cello is currently on a grain-free diet, so I knew I had to alter the ingredients a bit.  I decided I would exclude the rolled oats in the original recipe, and substitute Buckwheat flour for the whole wheat flour also listed in the original recipe.

At the same time I was preparing to bake some treats, I also decided to boil my usual batch of hard-boiled eggs for my breakfast, and for Cello’s weekly dinner additive.  Perhaps doing two things at once was not such a good idea!

…Figuring I was being super-productive getting the eggs and biscotti done simultaneously, I was too focused on rushing, and was not attentive enough to the biscotti ingredient preparations!  After I had already started boiling the eggs, I reviewed the ingredients for the biscotti.  …OOPS!  …

The recipe called for 2 eggs – and now I was all out.  I Google searched what I could substitute for eggs, and was pleasantly surprised to find that 1/4 cup of applesauce could be substituted for each egg in most backing recipes.  As luck would have it, I had some organic, unsweetened applesauce in the fridge (PHEW!!)… turns out, my mistake blossomed  into a blessing…the biscotti turned out great!!  They were nice-and-sweet with the added apple sauce!

banana biscotti

Ingredients:

  • 2 medium bananas
  • 1/4 cup peanut butter (organic, so salt or sugar added)
  • 1/2 cup organic, unsweetened applesauce
  • 1/4 cup water
  • 2 1/4 cups organic Buckwheat flour (may need extra to add, depending on the consistency/level of stickiness you are comfortable with)

 

Instructions:

  1. Preheat oven to 350° F
  2. Place the peeled bananas and peanut butter into a large microwave safe bowl.
  3. Microwave the bananas and peanut butter for 30-60 seconds, to soften.
  4. Thoroughly mash the bananas while mixing in the peanut butter.
  5. Mix in the applesauce.
  6. Stir in the water.
  7. Make a well in the center of the flour and pour in the banana mixture.
  8. Using a fork, stir together the wet and dry ingredients until completely combined. If needed, use your hands to mix together the mixture.
  9. Lightly spray a baking sheet with non-stick cooking spray.
  10. Turn out your dough ball onto the prepared baking sheet. Gently press the ball into a rectangular loaf shape about 1 inch thick. Try to make your shape as uniform as possible for even baking.
  11. Bake for 20 minutes.
  12. Let the banana biscotti loaf cool on a wire rack for 5 minutes.
  13. Cut the loaf in half, lengthwise.
  14. Cut strips about 1 inch thick.
  15. Place the slices, cut side down, and bake for another 20 minutes.
  16. Turn biscotti pieces over (flip), and bake another 20 minutes.
  17. Turn the oven off, and let the treats cool completely in the oven.

biscotti

Cello and Hooch approve…hope your pooch does too!  “Bone” Appetit !

Valentine’s Day Grain-Free Peanut Butter-Honey Hearts

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! 

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Peanut Butter-Honey Hearts

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Ingredients:

  • 2 cups organic buckwheat flour
  • 1 1/2 cups almond flour
  • 1/3 cup organic, natural peanut butter (no salt or sugar added)
  • 1 TB honey
  • 1 1/4 cups hot water
  • Additional flour for rolling (or parchment paper)

 

Directions

  1. Preheat oven to 350° F
  2. Mix dry ingredients together.
  3. Mix in the peanut butter, honey, and hot water.
  4. Knead the dough well.
  5. Roll out the dough into 1/4″ thickness and cut into shapes with dog cookie cutters.
  6. 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.