I should have known she was trouble from the beginning. She was brought into the University of Tennessee Veterinary Hospital as a stray with a badly broken leg and proceeded to jump off the gurney and run on three legs down the hallway.  

The first time I saw her she was a mangy mess sitting in a cage with that broken leg. She scooted over to me, licked my hand and I was smitten. Little did I know that she would turn out to be the world’s worst dog! I don’t think she had even been in a house before, she was scared of the vacuum and just about everything else. She quickly learned that my bed was a much better place for sleeping, the trash can was full of snacks and those big brown eyes could get her out of trouble.

For 13 years, I have never known a better friend. She was my first baby, my family when I lived far away from home, a protector when my son was born and a shoulder to cry on when my ex moved on. She’s the dog that sheds all over my house, snatches food off the counter, knocks the pillows off my bed and keeps me up at night snoring but that’s just who she is and I love that about her. She gets around pretty good for a 91 year old girl and continues do whatever she wants…and I let her.

Peanut Butter Dog Biscuits

2014-02-21 06:42:10

Peanut Butter Dog Biscuits.

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Ingredients

1. 2 cups whole wheat flour
2. 1 tbsp baking powder
3. 1 cup peanut butter
4. 1 cup milk (skim or lowfat)

Instructions

1. Preheat oven to 375 degrees.
2. Combine whole wheat flour and baking powder in a small bowl.
3. In a large bowl, using a mixer, combine peanut butter and milk until well blended.
4. Stir the flour mixture into the peanut butter mixture. It will be a stiff dough.
5. Roll out dough to about 1/4" thickness and cut out cookies in desired shape.
6. Place cookies on a parchment paper lined cookie sheet and bake for 12-14 minutes.

http://lolleighcooks.com/

A batch of these peanut butter dog biscuits don’t last long. Sweet Pea sits in the kitchen until she thinks she’s eaten every last one.

My little guy turned one last week and so we’re back after a long weekend of action-packed 1st birthday festivities! One thing for sure, this kid loves food, he eats anything I put in front of him. Yesterday he tried out tomatoes, cucumbers and kiwi, smacking after every bite he popped in his mouth.

His birthday breakfast was a huge blueberry muffin, which was shoved almost entirely whole into his mouth. Hope you enjoy as much as he did!

Recipe:

2 1/2 cups all-purpose flour

3/4 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup canola oil

1 egg

1 1/2 cups low-fat buttermilk

1 1/2 cups fresh or frozen blueberries

In a large bowl combine all flour, baking powder, salt and sugar then make a well in the center of the mixture.

In a small bowl combine buttermilk, egg and oil. Pour mixture into the well and then gently fold wet and dry ingredients together until just blended. Do not overstir or muffins will be dense.

Gently fold in blueberries. Then drop batter into muffin cups filled 2/3 full. I like to sprinkle about a half teaspoon of raw sugar on top of each muffin before baking for a crunchy, sweet crust on top.

Bake in a 400 degree oven for 20-25 minutes. Makes about 15 muffins.

Notes:

These muffins freeze really well. Just double the recipe and store half in the freezer for later.

I like to use the foil muffin cups that don’t require using a muffin pan so there’s no mess to clean-up.

Sugar is not my friend and oh how I love cakes, cookies and pies but they do not love me back. Anyone that know’s me well knows that when crisis strikes, I can solve anything with a cookie in hand. I’ve had a terrible sweet tooth all of my life. I remember being 5 years old, scaling the cabinets in our kitchen looking for chocolate. Not having much luck finding a Hershey bar, I ran across baker’s chocolate and yes, I ate it.

Shopping while starving at Costco a few weeks ago, I wound up with 6 pound bag of frozen strawberries. While my intent was smoothies for months, my sweet tooth got the better of me and I had visions of a giant strawberry cake with cream cheese icing, which was always my birthday cake of choice. I came up with a delicious strawberry bread that will beat out a cake craving any day.

Recipe:

1 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp cinnamon

1/4 tsp salt

1/4 tsp baking soda

1 tsp baking powder

2 cups fresh or frozen strawberries, pureed

1/2 cup sugar

1 egg

1/3 cup applesauce, no sugar added

1/4 cup canola oil

1 tsp vanilla extract

1 tsp lemon zest

Preheat oven to 350 degrees.

If using frozen strawberries, let defrost before processing in blender.

In a large mixing bowl combine flours, cinnamon, salt, baking soda and baking powder.

In another bowl combine strawberry puree, sugar, applesauce, oil, egg, vanilla and lemon zest.

Pour wet ingredients into dry ingredients and fold together. Do not overstir.

Pour into a loaf pan sprayed with oil or cooking spray and bake for 50-55 minutes. A knife will come out clean in the center of the bread when it is done.

Let cake cool for 30 minutes before drizzling the glaze over the bread.

For Glaze:

3 tbsp powdered sugar

1 tbsp fresh lemon juice

Whisk together until smooth. Let bread cool for 3o minutes and then drizzle on the bread.

Notes:

One kitchen tool I love and use all the time is my rocket blender. I got this Bella Cucina rocket blender at  Macy’s for around $30. It is great for making salad dressing, smoothies and sauces. It comes with three different blending cups, two blade choices and several lids.