Monday, September 16, 2013

DIY pumpkin and green pea dog treats

     Well, here we are in my favorite time of year...fall!  I love the cooler weather, the crispness in the air, the excitement that it's almost time to wear jeans and boots, and the prospects of pumpkins in all shapes, sizes and tastes!  I always say that the tastes of pumpkin, ginger, cinnamon and apples equals the tastes of fall.
     I have been experimenting with some new gluten free pumpkin baked goodies for me, so I thought it was time to make a new treat for my four-legged baby, Marley.  She loves the other treats that I have made for her is one of her favorites, as this one featuring blueberries 
     Now we've traded in the blueberries for pumpkin, and I threw in some green peas too.
Marley's Pumpkin Treats

  • 1/2 cup plain canned pumpkin (not pie filling it has sugar)
  • 2 Tbl bacon grease
  • 1/2 cup yellow cornmeal
  • 1/4 cup cooked green peas (I used frozen, and don't add anything to them)
  • about 1-2 Tbl brown rice flour (I added some without measuring just to get to the consistency that resembled a cookie dough)
  • drop on a cookie sheet lined with parchment paper, and bake in 350* oven for about 10 minutes


Just like the other dog treats I make, I keep them in the freezer, and pull a couple to reach room temperature on the day that I will give them to her.  These aren't crunchy like the peanut butter bacon ones I mentioned above, so I thought they may be less desirable, not so!  Marley loves them.  Do you make treats for your dogs, I'd love to hear about it!

Monday, September 9, 2013

Mini chocolate peanut butter cups

  Have you ever started eating Reese's Peanut Butter cups, and had a very hard time stopping?  Me neither...yeah right!!!  They are my all time favorite candy.  I look forward to fall when I can buy them in autumn colored foil and they become a "decoration" displayed in a pumpkin jar.  (Never mind that they are a 2- 3 day decoration).
  After I found out I was gluten intolerant, I went to a search to see if I could still eat them.  Some sites say yes, some sites say no.  With the way I feel after ingesting gluten, I am still afraid to try, because I KNOW that I can't eat just one.  So, I broke out my Alicia Silverstone book, The Kind Diet.  I used to make her peanut butter cups a lot when I could have graham crackers.  I tried making them with gluten free graham crackers a few times, but it just wasn't the same.  So, I tried what I have done a lot for the past year, and instead of trying to duplicate an old recipe, only to find that it "doesn't taste as good without the gluten ingredient", I tried to make something new. I wasn't happy with the results a few times, but now I can say that I am happy!

You can't go wrong with chocolate and peanut butter!

To make 12 cups in a mini muffin tin:
  1. 2 1/2 Tbl. peanut butter (I used Natural chunky)
  2. 1 1/2 Tbl. refined coconut oil
  3. 1 Tbl. brown rice syrup
Stir together and fill the mini muffin cups.

In a separate bowl, combine:
  1. 1 1/2 Tbl. melted coconut oil
  2. 1 1/2 Tbl. melted butter (I used Kerrygold)
  3. 1 Tbl. mini chocolate chops (I love Enjoy Life vegan chips)
  4. 1 Tbl. cocoa powder ( I used dark this time, but love the regular as well)
  5. 1 Tbl Maple syrup

Stir this mixture, and pour over the top of the peanut butter mixture that is already in your tin.  Then top with chopped peanuts, or since I was out this time, I used chopped almonds.  Refrigerate for an hour, or if you can't wait, pop in the freezer for 20 minutes!   
They are so much prettier than my photo shows.  I hope to improve my photography one day!

Enjoy...candy made with all natural ingredients!

I hope you will give them a try, and let me know how they work out.  I will surely miss the red and green Reese's when it comes to Christmas, now what will I use as a "decoration" in my snowman jar?
Many Blessings,