Organic Oatmeal Sunflower Seed Dog Treats
George Approved!
I have found in the last year or so that I have focused mainly on the basics while cooking. And by the basics, I mean food that we are going to eat immediately. In other words it’s not food that I’m making because I have the desire to see “if I can make that.” So when I was looking around for some photographs to see what I could post here I came up with these dog treats.
I thought to myself oh boy, another dog treat recipe! My readers will be rolling their eyes and clicking right through to the next blog if I don’t find something else. And then I remembered the reason that I make dog treats. And that reason is… I love my dog! I love my dog like a member of the family just like many of you do I’m sure. So why wouldn’t I make different treats for him? His daily diet is a commercial kibble that I feel very confident in. But treats…? I don’t know, I don’t trust commercial treats right now. There’s been too many recalls and so many dogs made sick. I want George to have the best I can provide And anyway,dog treats are like making cookies for your dog! How fun is that!? I certainly don’t make the same flavor cookies for myself every time I make cookies, so why would I do that for my dog? Why would you? You wouldn’t! And if you love to cook as much as I do, you can even use your dog as an excuse to cook, or buy fun cooking gadgets. Such as cookie cutters.
We were completely out of dog treats, and I happened to have the new beautiful cookie-cutter shaped like a piece of bread that I wanted to play with. However, I should have known this dough would be really thick. It wasn’t really cookie-cutter appropriate. No big deal! I just used my fluted pasta wheel to cut the dough into various sized squares. I think the fluted edges of the rectangular treats are beautiful. George loved them!
Every time he hears the container in the refrigerator open he comes running!
A softer crumbly texture….
Oatmeal Sunflower Seed Dog Treats
1 1/2 cups Organic oat flour
1 1/2 cups Organic brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups of Organic old-fashioned rolled oats
1 cup finely chopped sunflower seeds (unsalted)
1/2 cup local honey
1 teaspoon vanilla extract
Pre-heat your oven to 350. Combine all your ingredients together until a dough forms. roll the dough out to about a half-inch thick and then place it onto a large sheet pan. Use your hands to try to make it a little thinner, and squish it down into the pan. Use a knife or a fluted pasta cutter to cut to the desired shapes. Bake for 30 minutes. Let cool completely. Store the treats in an airtight container in the refrigerator.
**This recipe is Based on a recipe from the organic dog biscuit cookbook from the Bubba Rose biscuit company. I have mentioned it before, it’s a great book. If I don’t use the recipes from there outright, I certainly modify many of them, usually with the predicted results.
French Toast- local and with Love
French Toast.
Toast is the perfect food. I love toast. It’s so simple, so satisfying and SO adaptable. I love garlic toast, dry toast, cheese toast, but my sweetest fondest toast memories are of French toast, and third grade. My mother never made French toast. It was a very special (to me) dish that my neighbor’s dad made for his kids before he took us all to school. Yep, french toast and off to school! We had just moved from the hills of Tennessee to the big city of Houston. My mom worked once we moved here- I was lucky to catch a ride to school most days with the neighbors. I usually walked over to their place and waited for them to finish getting ready- or eat breakfast. Usually they invited me to eat breakfast with them if I was there on time. The first time he served “French” Toast was the craziest notion I had ever heard. Honestly, having been raised on biscuits and gravy for my first 8 years, I didn’t quite understand the concept. Even when the syrup and powdered sugar came into the picture, I only “got it” once I “had it.”
It was heaven.
so delicious.
My friend Lana also loves toast. Also French toast most especially. I gifted this awesome soft sculpture of French Toast to her a few years ago after a wine soaked evening of food discussions and proclamation of toast’s perfection. I thought this was the cutest dang thing I’d ever seen on Etsy. For the life of me I can’t remember the artist’s name,but she made him nice and big for me. Again, a special piece of French Toast. She (the artist) explained to me he holds a microphone because he is ready to “make a toast” and the beret he wears- a sign of his obvious Frenchdom. Truly perfect French Toast. Lana loves him.
I made french toast for myself the other day. It was amazing. I saw Mr.Darla looking wanting-ly at it, but he had just returned from an early breakfast meeting and could not justify having any. I was okay with that. It was delicious. I looked up a few formulas and I did a “mash-up” Alton Brown’s and Emril Legasse’s recipes with the spirit of that nice man making breakfast for me.
I used local bakery “Slow-Dough” ‘s incredible brioche, I added my own dairy “twisty- twist” by using local dairy Mill-King’s whole milk and heavy cream (uh yummmm!), I used local yard eggs, all from the awesome Revival Market in the Houston Heights. I also poured from my own extracted vanilla bottle, used local honey and came up with a darn fine recipe for amazing french toast! Here it is:
French Toast
½ cup heavy cream
½ cup whole milk
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds (thanks Alton for the tip)
1 teaspoon vanilla extract
1/4 teaspoon salt
¼ teaspoon cinnamon
8 (or less) slices day-old or stale Texas toast or my favorite, thick brioche
4 tablespoons ghee (or butter)
Syrup
Powdered Sugar for dusting
In medium mixing bowl, whisk together the half-and-half, eggs, honey, vanilla and salt. Pour eggy mixture into a square glass pan and set aside.
Pre-heat oven to 375 degrees F. put another sheet pan with another rack on it in the oven. Dip the bread into egg mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan on the counter, and allow to drip for a couple of minutes.
Over medium-low heat, melt 1 tablespoon of ghee in a 10-inch nonstick pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on your warmed rack in oven for 5 minutes while you cook others. Repeat as needed. Sprinkle with powdered sugar and serve immediately with maple syrup, whipped cream or fruit.
Rest In Peace Frank
Frank’s famous Paris Hilton tilt 2005-ish
Those of you who know me IRL, or are friends with me on the twitters, you have heard. Last month, actually February 2, we had to end Frank’s suffering and make the heart wrenching decision to release him to spirit. It was a beautiful sunny crisp day. He was in a good mood, but steroids do that. The cancer had completely surrounded his 11th rib, and was working toward the spine and the front of his torso. Spinal fracture was a constant risk. He was on 3-4 pain meds every 3 hours along with the steroids and eventually valium. He was such a brave spirit. He wanted to be strong, and hunted cats until the end.
Everyone loved Frank, he was a friendly smart dog. He liked everyone if you had business with us, but if you didn’t, or were delivering anything, he preferred you just move along. He did yoga on command, would shake your hand and truly loved people. He loved me the most though. I was lucky.
He had the most amazing coat. Later in life he wore a beard.
He loved flowers, birds and chasing varmints. He inspired many yogis, he was raised in the yoga studio befriending all the seekers. He was said to be “the best part of yoga at Darla’s.”
Friends, I am okay with that. I miss him. He WAS the best part of me. He inspired me, brought me peace and protected me fiercely. There will never be another like him, I pray to meet his spirit again. I know I will.
a moment of sweetness
Matching hair!
one of our last walks, having some fun.
Welcoming the next generation, he always loved every dog we brought home.
Rest in Peace my dear friend. Thank you for letting me be part of your life again.
Duck Dynasty Dog eats Hippo!
George says, “tastes like chicken… and rice.”
Oh George! It IS chicken and rice! I have been meaning to make George some treats and the other night they just came together.
Oh and that’s not the Duck Dynasty dog exactly, it’s his cousin. My sweet Standard Poodle, George. Insiders have always known Geo came from Baton Rouge- home of some of the finest Standard Poodles bred around these parts. He’s named for George Washington, another red-head. We’re “kin” to Cooper the real “Duck Dynasty poodle” who is actually quite famous. We are not famous- but George is a retriever for sure. He was stalking live birds this morning out in the yard! He won’t leave me alone if he can even SEE where I have hidden the ball. (“throw it!!!”)
That hippo is an adorable cut out of chicken, rice and a couple of gluten-free flours. These came together so easily because I had everything ready to go. I based the recipe from this book. It’s a wonderful collection of great recipes. It’s been my “go-to” lately for ideas in the doggy treat department. It is NOT the book shown in the photo below. That is the Dalia Bakery Cookbook. My friend mentioned it on Facebook and since I always do what Heather Anne Thomas tells me to do! 🙂 I have not really had a good look at it yet… but you’ll be the first to know!
I planned the broth earlier in the week. Wednesday, I used the back and wings from a spatchcocked pasture- roaming chicken, simmered them with the celery ends, a bay leaf and a parmesan cheese rind to make it nice.
For the treats I had some of the leftover chicken and plain rice on the stove from dinner. I always keep gluten free oat flour and brown rice flour on hand. (I confess, it’s usually for the doggies) I added an egg and the shell- a tablespoon of parsley, rolled out the dough- 25 minutes later and “Hey, Jack! That dog’ll hunt!”
Spring themed cookie cutters. And a hippo.
Chicken & Rice Gluten Free Dog Treats
Chicken and Rice Dog Treats (gluten free)
1.5 cups organic brown rice flour
1.5 cups organic oat flour
1 cup chopped cooked pasture-roaming chicken
1 cup cooked organic rice
1 Tbsp Dried parsley
1 yard hen egg and shell
1/2- 3/4 cup of organic home-made chicken broth
Mix all ingredients to make a dough. Form into 2 discs and roll out to as thick as you like. Use fun cookie cutters or a knife and cut out great shapes.
Bake on a cookie sheet lined with parchment for about 20-25 minutes if they are thick. Keep an eye on them.
Cooking between Naps
I’ve been quiet lately. There were holidays and ANOTHER another surgery (yes, another since November- that’s three in 9 months for those of you who are keeping score). I am healing nicely thank you, and I have been cooking a little in the last few months. I’ve also spent a great deal of time sleeping and watching the past seasons of Downton Abbey. (I’m addicted! Are you?)
Tonight, I thought I should catch up with y’all. Let’s do this nice and easy with a photo montage of a few things I worked on- between naps. Enjoy!
- Turkey, Sweet Potato, Cranberry Dog Treats
Cheddar Poppy Seed Crackers
Grilled Chicken and Home Fries
Lemon Poppy Seed Mini- Bundt Cakes
Puff Pastry Cinnamon Mini-Nuggets
Sunflower butter and
Gingerbread Swirl Dog Treats (raw)
Sunflower seed butter and
gingerbread Heart Shaped Dog Treats
Holiday Yule Log
Teeny little Biscuits
Pie Crust
Cooks Illustrated Perfect Pecan Pie
No Knead Bread with Stella Artois
Pear Cake with Browned Butter Glaze
Tiny Pear Loaves
I adore pear cake. Okay, I adore all most cake. I especially adore cakes that impersonate healthy foods. This is one of those. It has PEARS! Everyone knows pears are super healthy, full of fiber and of course, delicious. This is a delicious moist wonderful cake/bread. I found the recipe here. I added a cup or so of toasted pecans to the cake batter. I also added a half of a vanilla bean’s caviar to the glaze. Lori Lange (the recipe girl herself) implores us in the recipe not to skip making and using the glaze. I completely agree. While the cake is amazing alone- the glaze adds a certain deliciousness that you should not live your life without. I will suggest that you make the glaze thinner than you think you need it to be, DON’T use your whisk to try to drizzle (fail), and absolutely lick the bowl. To make this recipe healthier you could slice and eat an extra whole pear while you are making prepping. That’s what I did… because I’m all into healthy recipes. 😉 Happy Thanksgiving y’all!
inside the cake. oh, the deliciousness!
Elvis Lives! (and so do I!)
“what ‘choo lookin’ at Frank?”
IT’S ALIVE! Yes, I made it through the surgery and my shoulder is healing. It’s not fun I’m not going to bacon-grease coat it for you but I am definitely on the other side! Speaking of bacon grease- I glazed these cute little treats with bacon grease once they were almost done then I popped them back in for a few minutes more… but I am getting ahead of myself…
banana, bacon,peanut butter, carrot oatmeal- “shaped like a heart”
I have slowly been getting back into the kitchen mostly cooking simple dinners for Mr. and me. There have been a few “fun” dishes. I made a new brownie and have been unsuccessfully experimenting with grain-free flour blending for cookies. But today was special, the dogs came back from “The Ranch” today. We don’t have a ranch, but a nice lady who runs an amazing dog boarding company does and my boys love going there when we need overnight care for them. You already know I love making treats for my (and everyone else’s) dogs- and I need to occasionally justify buying all those cookie cutters! When the dogs come home it always lifts my mood and is certainly a reason to celebrate. These treats are special. They remind me of Elvis Presley, he would have loved these. They are practically his favorite food with a “healthy” twist An homage to his Fried Peanut butter, banana bacon sandwiches. Live like The King! Bake these for your Hound Dog!
Ain’t Nothin’ But a Hound Dog Treat
3 rashers bacon fried and chopped (drain on towels but reserve rendered grease)
1 medium ripe banana smashed
1 cup shredded carrots (use the smallest holes on your box grater)
1 Tablespoon peanut butter
2 Tablespoons of applesauce
1/8 cup water (you might need to add a little more)
1 1/2 cups whole wheat flour (I used 1/2 c. spelt, 1/2 c. all purpose, 1/2 c. brown rice flour because I have so many different flours to use up)*
1 cup rolled oats
*rice flour adds a nice crunch to the treats
Preheat oven to 350° F
Mash the ripe banana in a small bowl.
Grate the carrots, and mix with the banana, bacon and peanut butter.
Then pour in the applesauce and water. Mix well.
In a medium bowl, whisk together the flour and oats.
Make a well in the center of the dry ingredients and pour in the carrot/banana/bacon mixture.
Stir until thoroughly combined.
Knead the dough in the bowl with your hands… add a bit of water here if needed.
Fold out onto a lightly floured surface and continue to knead until a dough has formed.
Roll out to 1/2 inch thickness.
Cut out into shapes with cutters or make bars by cutting with a knife.
Line a baking sheet with parchment.
Place the cut-outs on the baking sheet and bake for 2o minutes. Remove from oven a lightly brush with bacon grease. Let cook for 5 or 10 more minutes.
Let them cool completely on a wire rack.
These treats will be fresh in the refrigerator for 3 weeks. Keep them in the freezer for up to 6 months.
Depending on size you will get several dozen. These are rich, don’t over feed until you see how your baby’s tummy handles them.
so delicious, George will sit- Frank won’t. Both out of character!
Cook stuff! (and send me pics)
- pie. pie. pie.
corn.
biscuit shape shifting
“does this make you horny baby?”
keeping it fresh.
life going on.
I’ll be out for a couple weeks my dear friends. My right shoulder has a date with a surgeon.
Please do come back by in the middle of the month, there’s no telling what fun posts the painkillers will bring!
Until then, cook stuff! (and send me pics!!) d.
WINNER WINNER! Now Cook Dinner!
You might remember I won a scholarship to the online cooking school. You might remember my pies on America’s Test Kitchen’s The Feed.
You will probably remember the DarlaCooks’ Reader’s contest I held, thanks to America’s Test Kitchen, for 2 sixty day online cooking school memberships.
I have chosen the winners out of the big hat:
Congratulations to @cfulmer and Veronica for their entries into the ATK Cooking School giveaway on my blog.
:::cue the confetti:::
They have won 60 days at the America’s Test Kitchen Cooking School!
I can not wait to see all the wonderful things they make! Congratulations guys!!
Beautiful Roasted Plum Pie
This is a recipe from Bon Appetit Magazine. My “friend on instagram” *name will be inserted when I remember* made the pie. I saw it in the August issue too and when I saw his picture I knew I would try it! The recipe calls for a crust and offers an alternative recipe I of course made America’s Test Kitchen’s Foolproof pie crust. I say “if it aint broke…” Actually, I made a total of four crusts, Three for the freezer. The ATK crust is a beautiful, wonderful, easy crust to work with. Try it. (and until August 30, 2012, enter the drawing here on my blog, to win a free ATK Online cooking School 2 month trial of the ENTIRE school)
The roasting of the plums is easy enough too, but keep an eye on them. Next time I will remove the ones that are cooking faster, from the oven sooner. I would also like to peel them, or cut them up more… it wasn’t perfect- but it tasted like heaven. I am gonna warn you right now… this could get NSFW pretty quick. No kidding. Check out the sexxyest stone-fruit shots since the never to be unseen super-macro, alien, free-stone peach cootchie. (LOL! “my eyes! my eyes!” cried, @allisonhiromi.)
Sorry about that.
Blind bake the pie shell, *see that? see what I did there?* 😉 Whip some deelish dairy and vanilla together and chill. Chill the roasted plums. Reduce roasting juices. Cream mixture goes in the cooled crust, plums go on top, cooled glaze goes on top of that. Make some whipped cream, add a little of the reduced glaze to the top and … well hold on to your …er.. fork.
You’ve been warned. Take a look at this:
with out whipped cream.
this pie tastes like heaven. it’s colors are downright hott.
GOOD Lord! LOOK at that!
It’s okay… it’s just you and the pie…
darla cooks 