Monday, December 21, 2009

Cookies for dogs???

Today's blog entry isn't actually something that I made, but rather, it's part of the Christmas presents that my dear friend Kelly is making for her family....well, at least the furry members anyway!  I went over to her place (she lives across the street) to hang out for a bit after the sad basketball game against Texas on Saturday afternoon, and she was busy in her kitchen.  She had borrowed my rolling pin, and I got to be her assistant while she was making "Human Friendly" dog treats. 

The first ones that she made were cookies. They did almost look like chocolate chip cookies, and I did sample one of the vegan "chocolate chips" (not Katie friendly in my opinion).  She also made a "biscotti"with peanut butter and melted the vegan "chocolate chips" to drizzle on top of them.  For some odd reason, I felt the need to sample these, too (maybe because this time, they did look exactly like biscotti), and they were actually pretty good.  Kelly found the recipes on  Here they are!

Human Friendly Dog Cookies
2 cups whole-wheat flour, plus more for rolling

1/2 cup cornmeal
1/2 cup wheat germ
1 teaspoon ground cinnamon
3 large eggs
1/4 cup carob chips
1/4 cup honey
2 to 3 tablespoons water, as needed

Heat the oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking sheets.

Put the flour, cornmeal, wheat germ, and cinnamon into a large bowl and whisk to combine. Add the eggs, carob chips, honey, and 1 tablespoon water. Use your hands to mix the ingredients together and form a smooth dough. If it feels too dry, add more water. Wrap the dough in plastic wrap and let it rest 10 minutes. (Can be made ahead and refrigerated, just let it warm up a bit before rolling.)
Dust your counter with some flour and roll the dough out until it is 1/4-inch thick using more flour as needed so it doesn't stick. Cut into shapes using a dog bone shaped cookie cutter, or use a knife to make the same shape. You can re-roll the scraps and cut out more cookies. Place on the prepared baking sheets and bake for 30 to 35 minutes or until the cookies are well browned. Remove them to a wire rack to cool completely.

Peanut-Carob Isabooscotti
2 cups whole-wheat flour

1 tablespoon baking powder
2 pinches ground cinnamon
1 cup chunky peanut butter
1 cup milk
1 cup carob chips
Preheat the oven to 400 degrees F.

In a large bowl, combine that flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5 to 10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.

Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10 to 12 minutes more. Transfer to a rack to cool.

Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits

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