Posted by: marthabernie | December 17, 2019

MOST POPULAR HOMEMADE DOG TREATS!! Pumpkin and Peanut Butter

I found a recipe for homemade dog treats in the Rachael Ray Magazine a few years ago….actually, she used to put a dog treat recipe into the magazine every few months…but this one is the easiest to make, and I have never met a dog who doesn’t like them.  I have researched the recipe on the Internet and found a few variations….one recipe adds two eggs; another adds the cinnamon to the dough, while another has you sprinkling the cinnamon on the treats before baking.  And there are many ratios of peanut butter, pumpkin and wheat flour used.  The following is the one I have developed which makes a solid dough (like cookie dough) and is not too wet or sticky.  If you try this and for some reason it turns out too dry, then add a little more pumpkin or water.  If it’s too wet or sticky, add a little more wheat flour.  I have found that using different types of wheat flour can impact the dough consistency, i.e. stone ground vs. regular whole wheat flour etc.  You get the idea. You can’t go wrong with it.  If your dog has an egg allergy, the eggs can be left out but the treats will then be more solid and less soft in the middle.  I have made hundreds, if not thousands of these over the past few years and the dogs ALWAYS love them!

PEANUT BUTTER AND PUMPKIN DOG TREATS

2 cups whole wheat flour

1 cup peanut butter

1  – 14 oz can pureed pumpkin

2 eggs

Finely ground cinnamon

Mix all ingredients thoroughly until you have a solid dough the consistency of cookie dough.  Be sure to scrape the bottom of the bowl to get all the flour mixed in.  Use a small cookie dough scoop to form small balls and place on a greased cookie sheet or parchment paper lined sheet.  They do not need to be more than one inch apart as they do not spread much during baking.  Flatten with the tines of a fork or with your thumb.  Treats will be about 1-1/4 inches in diameter.  Sprinkle very lightly with finely ground cinnamon.  Bake at 350 degrees for about 20 to 25 minutes or until golden brown.  Cool.  They will be a little soft in the middle and crispy on the outside edges.  This recipe make about 75 treats, give or take.  As you can probably tell by now, making these treats is not an exact science.  I once left them in the oven too long and they turned out like little rocks, but were not burned and the big dogs loved them because they were really crunchy!  Ideally, if not overbaked, they can be broken into pieces for smaller dogs.  I have never tried it, but the dough can be rolled out and cut with dog bone shaped cookier cutter, or shaped in a special dog bone cookie pan.  When made at the right consistency, the dough is like a good heavy sugar cookie dough, the kind you shape with cookie cutters.

Photo above is from 2007, my daughter’s/grandson’s dogs, Phil and Snort when they were babies (they are siblings).  Phil was the big bruiser on the left and Snort the little dainty sister.  Now that they are old, Phil has shrunk and Snort outweighs him.  He has vestibular disease,  has had pancreatitis, is hard of hearing and completely blind, but he copes very well and knows his way around the house, using the runners that were specially placed on the floor to guide him where he wants to go.   They both spend most of their days sleeping and waiting for (special diet) meal time, but they are hanging in there.  Photo of Phil below taken last week, he still looks like a baby to me in this one.


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