My husband bought a whack of dog treats last week as our puppy, Samwise had his first night of training lessons. Samwise is like a garbage bin and will eat just about anything! However, Bear, his 3 year old brother, turned his nose up at all three packets of treats. We can’t have one dog getting treats and not the other so I headed to the kitchen to make Bear his own special treats…of course he is a good dog and he DOES share with his lil brother.
I do have another favourite recipe that I use but I felt a need for change; googled peanut butter dog treats and came up with this recipe from Crazycrumb.com . I liked this recipe a bit better than my old one because the dough is easier to handle and the biscuits don’t crumble so much when you break them into bite size pieces.
Our dogs love Peanut Butter! These Peanut Butter Biscuits are perfect for them
1 Egg, beaten
1/2 cup Peanut Butter
2 Tablespoons Bacon Fat
1 cup Mozzarella Cheese
2 cups Flour
3/4 cup Water
Preheat oven to 325F.
Line two baking trays with parchment paper.
In mixing bowl, combine egg, peanut butter, bacon fat, water, and mozza cheese.
Stir in flour, a little at a time and continue stirring until a soft dough forms – you may have to use your hands to aid this process.
Turn out onto lightly floured surface and gather into a ball; knead a few times until smooth and uniform.
Roll out to 1/4″ thickness and use cookie cutter to cut into shapes.
Gather scraps and gently knead into a ball, flatten into a disc and re roll the dough, cut more biscuits. Try not to use too much flour on your work surface.
Place biscuits on prepared baking trays and bake for 30 – 35 minutes, until golden brown.
Remove from oven and transfer to wire rack to cool completely.
Whenever Rising Crust Four Cheese Pizzas are on sale I grab a few and keep them in the freezer for the nights we are craving Take Out Pizza. Sometimes it is Delmonte Pizzas, sometimes Western Family – I don’t see much of a difference. I have also tried the new thin crust ones and they are fabulous! I add my own fresh ingredients to jazz it up!
Better than Take Out Pizza
Frozen Four Cheese Pizza
Fresh Spinach, a few handfuls
1 Tomato, seeded and diced
1/4 cup Green Pepper, diced
6 Mushrooms, sliced
1/2 cup fresh Mozzarella Cheese, Feta Cheese or a sprinkle of Fresh Parmesan
1 1/2 teaspoons dried Basil
Heat oven to 425F with Pizza stone in the oven.
Remove pizza from packaging.
Layer on sliced mushrooms, spinach, green pepper, tomato fresh cheese and dried basil.
Using a Pizza Paddle (or the cardboard disc the pizza came on) slide pizza onto heated pizza stone (or directly onto oven rack)
Bake for 20 – 25 minutes.
A snowy morning here and felt the need for a hot breakfast that was NOT Oatmeal.
I had half a package of dessert tofu in the fridge and a whole lot of kale…
Scrambled Tofu with Kale
1/2 package (about 150g) Sunrise Soft Tofu , drained
1 1/2 teaspoons Butter
3/4 teaspoon Olive Oil and Parmesan Salad Dressing
1/4 teaspoon Tumeric
6 stalks Kale, spine removed – tear Kale into bite size pieces
Salt and Pepper, to taste
Heat skillet over medium high heat.
Add butter and salad dressing to melt slightly.
Toss in drained tofu and scramble for about 1 minute.
Add turmeric and continue scrambling for another minute or two, until evenly coloured and some of the moisture has been cooked off.
Add kale leaves, cook, stirring frequently, until the kale is wilted.
Season with salt and pepper.
Serve immediately with a few wedges of fresh tomato.
These are simply the BEST, quick and easy yeast rolls you will ever make. And make them you will, and often, because they are that easy and that incredibly yummy!
Admittedly, I already had a tried-and-true recipe for quick dinner rolls but when these popped up in my Facebook feed I simply had to try them. I have had favourable results with a lot of Kitchen Meets Girl recipes and figured this recipe for 30-Minute Dinner Rolls would be no different. I was right. I love being right, especially when it comes to food!
The Best Dinner Rolls you will ever have
1 cup + 2 Tablespoons Warm Water
1/3 cup Vegetable Oil
2 Tablespoons Active Dry Yeast
3 Tablespoons Sugar
1 teaspoon Salt
1 Egg, at room temperature
3 1/2 cups Flour
Preheat oven to 400F.
Lightly spray a 9X13″ pan with vegetable oil spray.
In mixing bowl combine warm water, oil, yeast and sugar.
Allow to rest for 15 minutes.
Using the dough hook, stir in 2 cups of the flour, salt, egg into the yeast mixture.
Add remaining 1 1/2 cups of flour slowly, about 1/2 cup at a time, mixing well after each addition.
On low speed, knead for about 5 minutes.
Turn out onto lightly floured surface, gather into a ball and knead a few times, until smooth and elastic.
Shape dough into 12 evenly shaped balls and place in prepared pan; cover with a clean tea towel and let rest for 10 minutes.
Bake in preheated 400F oven for about 10 – 12 minutes, or just until the tops are golden brown.
Remove from oven and turn out onto wire rack to cool slightly before serving.
Yield: 12 Dinner Rolls
Oh, and BTW, they are absolutely incredible with Vegemite!
We always make a full pot of coffee in the morning and often there is heaps leftover at the end of the day. Some days I just …gasp…don’t feel like drinking coffee. (Today not being one of them…I am craving a cuppa and of course the coffee pot is empty!) In the Summer months this isn’t so much a problem; I just bottle what is left over, put it in the fridge and make ice cappuccinos as needed.
There is an ooey-gooey Saucy Mocha Pudding dessert that I like to make with left over coffee but there are just the two of us at home and I’m sorry, we simply could not eat a whole batch. I was so pleased when this recipe from Brown Eyed Baker for Mocha Cupcakes with Espresso Frosting came through my Facebook Feed!
Cupcakes are prefect, in my opinion, because you can make a whole batch, eat a few and put the rest in the freezer.
It just so happens that when I came upon this recipe, Valentine’s Day was just around the corner; rather than purchasing some expensive, quickly forgotten techy gadget I made these for my husband.
Mocha Cupcakes with Coffee Cream Frosting
1 1/3 cup Flour
1/3 cup Unsweetened Cocoa
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Milk
1/2 cup Strong Brewed Coffee, at room temperature
1 1/2 teaspoons Instant Coffee Granules
1 teaspoon Vanilla
1/2 cup Butter, softened
1/2 cup Sugar
1/2 cup Golden Yellow Sugar
1 Egg, at room temperature
Preheat oven to 350F.
Line Muffin Tin paper liners (12)
In a small mixing bowl combine flour, cocoa, baking powder, baking soda and salt; set aside.
In mixing bowl beat butter and both sugars on Medium-High speed until light and fluffy, about 2 minutes.
Add the egg and beat until combined.
In a measuring cup combine milk, brewed coffee, instant coffee granules and vanilla.
On Low speed, stir in 1/3 of the dry ingredients, stirring just until combined.
Add half the liquid ingredients and stir on low until smooth, about 30 seconds.
Add another 1/3 of dry ingredients, stirring just until combined.
Add remaining liquid ingredients, stir on low for about 30 seconds.
On Low, stir in remaining dry ingredients until well blended then increase speed to Medium – High and beat for about 2 minutes, scraping down sides of bowl once or twice.
Divide batter evenly between the 12 muffin cups.
Bake for 17 – 20 minutes or until a pick inserted in centre of the cupcake comes out clean.
Remove from oven to wire rack and allow to stand for 10 minutes.
Turn out to cool completely.
While cupcakes are cooling <- sometimes I hurry the process along by putting the cupcakes in the fridge or freezer for about 30 minutes -> prepare the
Coffee Cream Frosting
In a small bowl, combine vanilla and instant coffee granules.
In mixing bowl beat butter until light and fluffy, about 3 minutes.
Stir in 1 cup of the icing sugar until it is well incorporated; stir in vanilla mixture.
Add another cup of icing sugar and stir until incorporated.
Stir in remaining icing sugar, scrape down sides of bowl; once all sugar is incorporated, increase speed to Medium-High and beat for 3 – 4 minutes.
When cupcakes are completely cooled, load prepared frosting into a large piping bag fitted with a large star tip and pipe swirls onto each cupcake.
Sprinkle with desired decos.
Store in airtight container on Countertop for up to 2 days otherwise store in airtight container in the fridge for up to 4 days, 3 months in the freezer.
Yield: 12 Cupcakes
Mocha Cupcakes with Coffee Cream Frosting
Welcome to my Kitchen where the most important ingredient is Love.
