Skip to main content

Henry's Heart-shaped Bacon Peanut Butter Doggie Cookies



Henry loves doggie cookies. And I love to indulge him. However, buying dog biscuits at the supermarket can cost from $3.50 to 6.00 a box and given Henry's generous appetite for treats, I quickly needed to find an alternative.


Luckily, there are a plethora of simple recipes for dog biscuits that allow you to use everyday ingredients to create treats your dog will love.

For instance, to make Henry's Heart-Shaped Bacon Peanut Butter Doggie Cookies, I found a basic recipe for bacon dog biscuits and then added a few twists to make them even better.

The recipe includes:

  • 3 cups of whole wheat flour
  • 1 teaspoon baking powder
  • two eggs
  • 1 cup of milk
  • 1/2 cup of peanut butter
  • 1/4 cup bacon grease
  • ten slices fried bacon, chopped




Frying bacon with a dog whose head comes up over the counter means that you will have an avid audience.

Luckily, frying bacon is the most difficult part of the entire process.

The rest of the recipe simply means combining all the ingredients, letting them cool for 30 minutes in the 'fridge. Then rolling out the dough and using a cookie cutter of choice to form the cookies.

Bake the cookies at 350 for 30 minutes. Then turn off the oven and let the cookies remain in the oven to dry out as the oven cools.

This can take up to an hour if you want that dog biscuit texture.



Don't worry, you'll be amazed at how patient your dog will be when he knows something yummy is coming his way.



Not only does Henry like these homemade cookies better than the store bought variety, Miss Coco my very finicky yorkie who normally turns up her nose at dog biscuits, loves them too!

Comments

hmmm...a yummy piece of writing...i m just raring to trying this recipe..keep it up...
Anonymous said…
I thought I'd left a comment but I guess it got lost. I think its great that you have found a way to feed Henry on home made cooking.
Hi! I stumbled upon your blog and love this recipe for the doggie biscuits, though my very picky eater of a 3 year old would undoubtedly love them as well, as it includes her two favorite foods in the world: bacon and peanut butter! She would get a kick out of feeding them to our dog as well! Thank you for sharing and should I make them, no I won't feed them to my daughter. :)

Popular posts from this blog

Open to the Spirit - Book Review

Open to the Sprit is like reading a letter from a friend. McKnight writes a very accessible introduction to the Holy Spirit and its role in our spiritual life. McKnight uses several stories from his life and others to share how the Holy Spirit consoles and deepens our daily spiritual walk. A terrific book for those seeking an introduction to a relationship with the Holy Spirit.

Collard Greens with White Beans - A Vegetarian Take on a Classic

Could a vegetarian version of collard greens ever compete with the traditional goodness of collard greens cooked with a smoked ham hock?

I was skeptical until I made this recipe. It is every bit as delicious. Taking the place of the ham hock is the rind of parmesan or other hard cheese. I keep a small plastic bag of cheese rinds in the freezer, they are the perfect flavor enhancer of stocks and soups, and now collard greens.

Similar recipes call for dried beans, but sine I live 10,400 feet above sea level, dried beans are always a challenge unless I'm using a pressure cooker. For this recipe, I opted for canned beans and am just as happy as can be.

This recipe is quick, easy, delicious, and so rich and satisfying a bowlful with a slice of garlicky olive oil toasted bread makes the perfect week night dinner. It is also a satisfying side dish.

Let's get cooking!

Ingredients:
1 bunch of collard greens, touch center stems removes, leaves torn into large pieces
1 14 oz can of Nort…

Dinner with Julia

What do Ina Garten and Martha Stewart have in common? Both women describe cooking through Julia Child’s Mastering the Art of French Cooking when they were young as foundation to learning to cook.
Julia Child is an inspiration to most home cooks of a certain age. I found her so inspiring that at one time, I had all of her cookbooks, including a first edition of Mastering the Art of French Cooking, and had read almost every biography written about her, My Life in France, being my favorite. And yet! I confess that until this week, my cooking adventures in Mastering were limited to her omelet recipe, her iconic recipes for onion soup and Beef Bourguignon.
When the Food52 Cookbook Club on Facebook chose Mastering as its cookbook for the month, I jumped at the chance to finally use Julia’s first cookbook for its intended purpose.
I decided to start with something easy, a poached egg. I purchased the best organic eggs I could afford, read the recipe several times, and began. After I’d tur…