- The Kitchenarian - http://www.thekitchenarian.com -

Daisy’s Delights

Today my sweet dog is one year old. This is a bit of a big deal for us as Daisy is the first dog we have ever had as a family.

We went for years and years being a cat family. We have three cats that we adopted from the same litter – two sisters and one brother. We got our cats seven years ago when we moved from the city out to the country. Last year when I left SLT to work from home, we decided it was time to get a dog. Choosing what type of dog was never a question, because I always knew that I wanted a lab.

I have to admit, Daisy is my constant companion. She sits right by my desk as I write throughout the day, rarely leaving my side except to occasionally play with a reluctant cat or chew on something close by.

Since I knew her birthday was approaching, I wanted to make something special for my sweet dog. Since peanut butter is her favorite treat, I went in search of a recipe for peanut butter biscuits, or cookies as we call them in our house.

I found a simple recipe on dogtreatkitchen.com that looked good, but it needed whole wheat flour and I didn’t have any. I called my husband and asked him to bring home some whole wheat flour after work and he arrived with a bag of King Arthur flour – I just giggled thinking “nothing but the best for my dog!”

The recipe went together easily and I am happy to say that Daisy just loved her birthday treats.  I know that my parents are shaking their heads and my sisters are laughing at the thoughts of me baking cookies for my dog, but really, it is not that unusual for me to bake for those that I love.

Happy Birthday Daisy!


2 cups whole wheat flour
1 cup rolled oats
1/3 cup peanut butter, chunky or smooth (I used natural)
1 1/4 cups hot water
1 egg – for egg wash

Preheat oven to 350° degrees. Line a cookie sheet with silpat and set aside.   Mix flour and oats together. Next, add the peanut butter and hot water. Mix well and add more flour if the dough is sticky. Knead the dough until smooth making sure you distribute the peanut butter throughout. Roll out the dough into 1/4″ thickness and cut into shapes with dog cookie cutters. I used a heart cookie cutter for her birthday.

Whisk one egg with a fork and add 2 teaspoons of water. Using a pastry brush, brush on the cookies before baking.  Bake for 30 to 40 minutes. Cool completely on a cooling rack.

Kitchenarian Notes: You can use another type of flour if your dog is sensitive to wheat. These will last one week sealed in an air tight container at room temperature. You can store them in the refrigerator for 3 weeks and in the freezer for up to 6 months.


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