Meet Oliver, my bestest buddy and definitely my savior during these safe, but oh-so-boring, times. Let’s face it, most of us have already binged Tiger King and McMillions (spoiler alert—neither one lives up to the hype.) We’ve been reading, doing puzzles, cooking and finding a myriad of ways to stay safe but also stay busy.
One of my escapes from the house (while still maintaining social distancing) is to take Oliver to the dog park. We both get some fresh air and also get to stretch our legs. These dog park trips have really been keeping me sane, so I felt it was only fair to do something nice in return for his companionship. (Not to mention, a lot of the local pet stores are running low on essentials and getting dog treats is becoming more difficult.)
So I figured, why not do a little research and come up with a simple but healthy homemade dog treat that we can both feel good about. The recipe has only 5 ingredients, is incredibly easy to make, and I swear your dog will go absolutely bonkers for them.
How cool do those look??!
Here’s all you will need:
Delicious Dog Treats
1/2 C canned pumpkin puree
1/4 C healthy peanut butter
1 cube of beef bouillon
1/2 C water
2-3 C whole wheat flour (as usual, we recommend Bob’s Red Mill)
A few notes before we begin:
Let’s just be honest here…everyone has a can of pumpkin puree in their pantry leftover from thanksgiving. This is a great way to use it up.
Beef bouillon cubes are usually dissolved in 1 C of water. I only use half a cup to concentrate the flavor. You can leave this ingredient out entirely, but I promise your dog will love you if you keep it in the recipe.
As I will further explain, the flour will vary as per how wet the other ingredients are.
Most people will have whole wheat flour that they had to buy for some random recipe and never used again—so check the back of your baking shelf before going to buy more.
Crack a can of Underwood Pinot Noir. (This is solely for consumption, not the recipe.) Then, preheat your oven to 350 degrees. Dissolve one bouillon cube in 1/2 C of water and set aside to cool.
Once bouillon liquid is cool, put eggs, pumpkin puree, peanut butter, and bullion liquid into a mixing bowl with the paddle attachment and blend well.
While running mixer, slowly add flour, 1/2 C at a time until the dough comes together and is no longer sticky. When I did it, it took about 2 1/4 C of flour but this may vary. Remove the dough, place on a large work surface dusted with flour and kneed for 2-3 minutes.
Here is an unnecessary but ridiculously cute picture of Oliver (and his sister Pretty Penny) just to keep you entertained.
Roll out the dough to your desired thickness (I went with a 1/4” because they tend to puff up in cooking.) Use a cookie cutter or just cut small squares—I promise your dog won’t know the difference—and place on a baking sheet with either a silpat pan liner or parchment paper. Bake for 20-30 minutes, rotating the sheet pans every 7-8 minutes for even baking.
The extra dough can be reshaped and used for a second and third batch.
Let the treats cool and keep in a dry place for up to a month.
Believe me, you will have one happy puppy, not to mention an incredibly productive afternoon!
Enjoy and remember to keep those #pinkiesdown.