Christmas, Hanukkah and New Years Day are coming and that means more holiday treats! And we can’t leave the dogs out in the cold so we’ve got some recipes for holiday treats especially made for the puppies. From cake and ice cream to brownies and cookies, your dogs will be celebrating the years end with a big belly.
Snickerpoodles
- 1/2 cup vegetable oil
- 1/2 cup shortening
- 1 cup honey
- 2 eggs
- 3 ¾ cups white flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ cup cornmeal
- 2 teaspoons cinnamon
Mix up the oil, shortening, honey and eggs. Beat well. Add flour, soda and cream of tartar. Knead dough until mixed well. Shape dough by rounded teaspoons into balls. Mix the cornmeal and cinnamon together in a bowl and roll balls in mixture. Place 2 inches apart on a greased cookie sheet . Press the balls down with a fork. Bake for 8-10 minutes at 400F. Cool on a rack. Feed to the dogs. Store in airtight container. Feed some more. Dogs love this!
Photo Courtsey of www.waggytailtreats.com
Peanut Butter Dog Cookies
- 2 cups whole-wheat flour
- 1 tbsp. baking powder
- 1 cup peanut butter (chunky or smooth)
- 1 cup milk
Preheat oven to 375′F. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Cool on a rack, feed to Rex and other puppies, then store in an airtight container. Feed some more.
Liver Brownies
- 3 to 3 1/2 lbs of liver, beef or chicken
- 1 C whole wheat flour
- 2 C white flour
- 1/2 C corn meal
- 1 med shaker of grated parmesan cheese
Preheat oven to 350 degrees. Cover cookie sheet with foil, coat with cooking spray, sprinkle lightly with corn meal and set aside. Process liver in food processor or blender until it looks like milk chocolate. Pour into large mixing bowl and blend in the rest of the ingredients. Spread evenly onto cookie sheet (the mixture will be thick) and sprinkle lightly with corn meal. Bake until no pink is left. I usually bake them for about 30 min for one pan and then turn the oven off but leave the brownies inside until they are cool. Cut in pieces and be ready to be loved by your dogs. This one you might enjoy with your dog 
mmmm. mmmm… liver!!
Panda’s Party Cake
- 2/3 cup ripe mashed bananas
- 1/2 cup softened butter
- 3 large eggs
- 3/4 cup water
- 2 cups unbleached white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 cup chopped pecans
- 1/2 cup dried fruit bits
In mixing bowl, beat together mashed banana and butter until creamy. Add eggs and water. Beat well. Stir in dry ingredients. Beat until smooth. Add nuts and fruit. Spoon batter evenly into oiled and floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool on wire rack 5 minutes, remove from pan, replace on rack and cool. Frosting is next.
Of course you’re going to need some frosting for that cake!
Puppy Frosting
- 1/2 stick of butter
- 1/4 c dry cat or dog food
- 1/2 c sugar
- 1-2 T milk or water
- 1 T flour if needed for thickening
Put everything in a food processor and mix well until desired thickness. Spread on pet’s favorite cake or cookies. This is for occassion treating only. Feed. Store in airtight container in refrigerator. Feed.
Ice Cream Dog Treat!
Homemade FrostyPaws
- 1 Quart plain or vanilla yogurt
- 1 banana or 1 lrg jar banana baby food
- 2 Tbsp peanut butter
- 2 Tbsp honey
- 2 Tbsp carob powder (optional)
If using regular banana mash well….mix all ingredients until well blended ( you could use a food processor or blender) Place into ice cube trays or small bathroom sized cups and freeze. Once frozen you can store in freezer in plastic bag. The great thing is you can play with recipe and add stuff that your dog likes. Don’t forget to Feed feed feed. Dogs love to eat eat eat!
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Marjorie Says:
December 1st, 2006 at 6:01 am
mmmmmmm…
I recently (grudgingly) joined the ranks of people who bake for their dogs. In all honesty, it wasn’t my idea. My husband begged me to try making my own iced doggie treats, as we were spending at least $100 a month on the retail variety.
I did do, and have been pretty successful (although I still buy the ones at the store…just not as many).
One of my dog’s favorite treats to date is one made with white chocolate. For all you hysterics, remember that while the theobromine in chocolate can be poisonous to dogs in large doses (relative to size, of course), white chocolate is not really ‘chocolate’ at all; making it completely safe (and decadent) for dogs.
White chocolate can be colored, for decorating treats just as tempting to humans as the dogs. Also, other icing mixtures using yogurt (and other ingredients) can make treats rivaling anything coming from even top notch bakeries. (This is all for the benefit of the human purchaser, of course.) (I have pictures of the treats, if anyone wants to see ‘em.)
So far, I haven’t been successful in using carob for icing. I find it extremely difficult to melt to the consistency of icing. But my dog sure does like carob-coated dog treats.
A word of caution. Very fit and active dogs, like mine, can have all the treats they want. (In fact, with the help of my veterinarian, we seek out the highest calorie foods for my dog. I usually say, “I try to pack as many calories into her as possible.”) But there is an epidemic of canine obesity, and overweight dogs should not eat the high caloies treats. There are low-cal recipes, though.
Also, if feeding any treats with added sugar, it is important to remember dental care. I brush my dog’s teeth daily, but those who don’t should at least consider it after feeding sweet treats.
I’m still not completely “sold” on the whole baking my own dog treats thing. At the very least, I like knowing exactly what goes into them.
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Jaslyn Says:
December 16th, 2006 at 5:08 am
Oh there recipes are wonderful!
This weekend im planning on trying the Peanut butter dog cookies, but I have a few questions.
The milk it contains, should it be skim or will 1% low fat milk do?
Thanks a bundles!
~Jaslyn
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Marjorie Says:
December 21st, 2006 at 6:01 am
I’m not the author, but I will say this about milk substitution: there should be no problem replacing skim for 1%, 2%, homogenized, or whole. You’re just adding more fat, for the most part.
Since so many dogs are obese these days, many of the recipes (and commercial foods and treats) are low-cal. For those of us with very large, very active, fit dogs, we want as many calories as we can get our hands on. (I’m kinda miffed the manufacturer reduced the can size of my dog’s primary high-calorie food to 360g, down from 418g…at the same price, of course.)
If your dog is in good shape, the 1% substitution in a homemade treat certainly won’t make much difference. 
You can also replace cow’s milk with soy or rice milk. I’m vegan, so I don’t have many animal products in the house. I don’t make dog treat recipes that require meat, and I switch the eggs with egg replacer, and any milk with soy milk…so I don’t have to go out and buy them just to make homemade dog treats. (I successfully make lots of human food recipes into vegan ones by switching out the animal products, too!) Just a tip!!
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Glenda Says:
January 3rd, 2007 at 9:44 pm
Does anyone have a specific recipe for either how to melt the carob chips ( I too have not been successful) or making any other icing such as yogurt that dries hard on the treats? I love cooking for my dogs.
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Marjorie Says:
January 7th, 2007 at 4:03 pm
Glenda,
After reading your question, I decided to give the carob another shot.
I suspected this might work, and it did!
F.Y.I: I use teflon cookware.
I melted some vegan margerine on low heat, and added the carob chips. They began to melt almost immediately, so I added some Splenda®, to sweeten it a little.
Still, it was a bit pastey. So, I added a dribble of soy milk. That worked, but not well enough. So, I added a lot more soy milk. That worked to make the whole mixture soft and spreadable. I think I might add soy yogurt and/or icing sugar to give it just the right consistency and color for decorating treats.
It’s the oil that primarily helps to melt the carob, so your best bet is probably olive oil, if you don’t want to use margerine or butter. Of course you can use plain ol’ sugar or icing sugar, instead of the zero cal. stuff.
Yogurt appears to be added to traditional icing mixtures to give them a bit more flavor, nutrition, or moisture, depending on what’s needed.
Woops! The oil is separating from the carob. (just a minute)
Okay, I’m back. I added a fair amount of icing sugar to the mix, and that created a sweet, shiny, black carob icing kinda thing. I dropped in some Wellness® cookies, to coat the tops, and they look adorable, all lined up on a baking sheet. I took a picture, but I don’t think I can post it here.
Let me get back to you about whether or not the carob icing sets up. As I recall, when I did the straight, melted, white chocolate, it took a surprisingly long time to harden. The little Wellness® cookies are still gooey, but it’s only been maybe 10 minutes. I’ll let you know.
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Marjorie Says:
January 7th, 2007 at 4:17 pm
Well, that’s some measure of success. The carob icing has already started to firm up on the cookies, so much so that I can handle them without any of it sticking to my fingers. It’s pretty firm. I can only assume it will continue to harden even more.
If I learn anything else, I’ll post it.
Good luck!!!!
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DeAnn Says:
January 15th, 2007 at 3:24 pm
is there a recipe for yogurt frosting with not many ingredients? Or does the yogurt dry successfully …looking like frosting?
And… can we use ALMOND BARK for frosting? It looks like “white chocolate” .
Is the wilton stuff at the craft store safe for frosting?
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Glenda Says:
January 22nd, 2007 at 10:19 pm
Thank you for replying. What is “icing sugar” you used to melt the carob chips? When I melted the chips before I got the separation but it did’nt go back together to make any type of icing.
I’m thinking I need to melt the yogurt icing and adding carob powder. Any comment?
I want to cover the treats in colors and I was thinking I would use the yogurt icing and color it with beet for red, spinich powder for green or carob powder for brown.
What do you think? what has been your experience?’
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Joe Sno Says:
January 31st, 2007 at 3:26 pm
do it like you do it to me
its not enoght trio it up sitting real close
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Vicky Says:
March 23rd, 2007 at 9:17 am
What do you use to color the frosting?
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Sara Wilson Says:
April 4th, 2007 at 8:01 pm
Excuse, and what you think concerning forthcoming elections?
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mark Says:
June 14th, 2007 at 8:58 pm
You can find more info at www.training-your-puppy.com
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dqybmvwhhb Says:
June 20th, 2007 at 1:15 pm
Hello! Good Site! Thanks you! vbkkftnakfh
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Mary Says:
July 14th, 2007 at 12:33 am
Hi!
I’m looking to make the hard icing on the dog cookies, but without chocolate, sugar or sugar substitute. I’ve heard yogurt chips work and carob chips.. does anyone have a recipe or tips? Thanks!!
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Marisa Says:
September 26th, 2007 at 3:39 am
To all who wants to make carob HARDING icing:
AFTER READING EVERYONE COMMENTS ABOUT ICING, I WANTED TO GIVE IT A TRY FOR MYSELF. I HAVE A NATURAL ABLITY TO COOK AND THIS SOUNDED LIKE A FUN CHALLENGE. SORRY, I DON’T MEASURE, BUT HAVE A GOOD EYE FOR MEASUREMENTS.
YOU’LL NEED:
CAROB CHIPS
A SMALL POT
STAINLESS STEAL BOWL
WATER
OLIVE OIL
PLASTIC SPOON
START BY FILLING THE POT A QUARTER FULL WITH WATER . HEAT ON A MED FLAME. WHEN THE WATER STEAMS, PLACE STAINLESS STEAL BOWL ON THE POT.
ADD BETWEEN A QUATER CUP TO A HALF CUP OF CAROB CHIPS INTO THE STAINLESS STEAL BOWL. ADD ABOUT 2 TEASPOONS OF OLIVE OIL. SLOWLY
STIR ABOUT EVERY MINUTE FOR 5-7 MINUTES OR UNTIL IT’S SOFTENS TOGETHER. THAT’S IT AND STOP! IT WILL BE LIKE THICK CAKE FROSTING AND NOT A LIQUID!
PICK THE BOWL UP WITH A POT HOLDER AND THINLY SPEAD IT ON YOUR COOKIES. REFRIGERATE.
NOTE*
* IT HARDS PRETTY FAST, SO THATS WHY I MELT SUCH A SMALL AMOUNT.
* WATCH THE TEMP OF THE WATER IN THE POT. DON’T LET IT BOIL. REDUCE TEMP AS NEEDED.(JUST WARM ENOUGH TO MELT.)
* MY CAROB CHIPS WERE REFRIGERATED.
* CAROB CHIPS MELT SLOWLY!
* YOU CAN OVER COOK THE CHIPS. YOU WILL KNOW BECAUSE IT WILL GET LUMPY LOOKING.
GOOD LUCK
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Dimitrios Says:
October 3rd, 2007 at 9:04 am
How safe the non Big Named Brand food for the pets are?
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Ashley Polston Says:
October 10th, 2007 at 11:45 pm
I can’t wait to try the snickerpoodles!
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lab rescue Says:
November 13th, 2007 at 3:12 am
For natural icing you can buy natural yogurt and strain it through cheese cloth. It makes a nbatural yogurt cheese which you can spread (doe not get hard). If you want to coat your own cookies without the sugar then you need to buy yogurt chips from good boy. The ones in the store are pretty much icing sugar with yogurt powder thrown in to say they’re yogurt chips. Beet powder turns things purple, spinach powder for green, blueberry powder (expensive though), carob for brown, tumeric will make yellow, paprika (non spice) will make orange.
Trish
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Stella Says:
December 6th, 2007 at 5:14 am
I can’t find any where convenient to buy carob chips, is there anything else that hardens as well?
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Stella Says:
December 6th, 2007 at 5:18 am
When you make the Puppy Frosting will that harden so you can touch it without it sticking to you?
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Sam Says:
December 7th, 2007 at 12:20 pm
Just made the Peanut Butter Cookies- if you decide to use crunchy butter, don’t use the ‘Extra Crunchy’ variety, all the nuts make it hard to roll out the dough- manageable the first time, but on second rolling the dough won’t want to stay together. I ended up adding the ‘too dry’ stuff to a double batch (one Extra Crunchy, one Smooth) and it worked out great. Haven’t tried the carob icing yet. Will re-post if I have any luck.
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Chrisitne Says:
December 13th, 2007 at 7:35 pm
I’ve also tried to melt carob chips for drizzling & dipping dog biscuits. The resulting product wasn’t very pretty, and left me a little dismayed. However, the second time I attempted it, I put several chunks of white chocolate in with the carob chips, and mixed them together. It turned out wonderfully, and looked like milk chocolate, and didn’t taste too bad if I say so myself.
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Brooke B Says:
September 11th, 2008 at 7:57 am
I’m looking for yogurt chips..and have not found them anywhere. Believe it or not, i live in Chicago and have not found them! Can anyone list any stores that might carry them? Ive already checked Fruitful Yield and WholeFoods Grocery.
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Janice Says:
December 11th, 2008 at 2:40 am
I like the suggestions and comments on melting carob. It is hard to melt it with the right consistency so the treats look nice. I have used (forgot the name) some type of crystal to help the carob melt smooth and stay smooth while working with it. It had the look of milk chocolate on the treat which gave them a nice appearance. I will have to try the white chocolate trick next time.
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Mina Says:
December 16th, 2008 at 12:04 am
Now that I’m old, I have a small dog and buy the flavoured carob treats from the “rabbit” section of the pet shop. I think I’ll try melting them. I wonder if the candy melts by Wilton (in the cake decorating section of Hobby Lobby) would work. They are not true chocolate, melt easily and come in different colors but pretty much the same flavour.
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Foley Harper Says:
December 26th, 2008 at 10:01 am
You can buy the yogurt and carob chips at this website:
www.candydiscounters.com
Unfortunately they don’t have any recipes for icings for dog treats, but from what I’ve read, you do need to use some oil with the chips so that they melt nicely. I’m also going to try melting them with some white chocolate. Is it OK to use regular food coloring?
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Foley Harper Says:
December 26th, 2008 at 11:02 am
PS Don’t you just hate when the pictures don’t tell you how to make the same thing as the recipe?! There is no icing recipe with the peanut butter dog cookies and no explanation as to how to make the liver brownie look like the picture here!
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