Pumpkin Wrap-Up: Peanut Butter & Pumpkin Dog Treats

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I don’t often buy store-bought dog treats, but the recent rash of recalls has me not buying any at all. I know my Martha-Pie gets a little tired of her normal dog food and stolen table snacks so I was inspired to whip her up a batch of seasonally-appropriate yumminess after reading this post over at Stitch in the Sea.

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Martha has never been all that motivated to bother to learn to sit and I have been pretty lazy about teaching her, but she loves these snacks so much that she will do pretty much anything I ask to earn one. When I walk anywhere near my baking area she races over to look up at me hopefully, begging for one.

Baby G has had fun giving them to her and he even personally sampled one or two. I used the leftover pumpkin butter that I had hanging around–turns out I don’t eat enough toast to polish it off on my own and my boys haven’t been as into pumpkin as I have been this season, so I needed to use it up while it was still good.

It was fun to look through all my cookie cutters to choose the right one for my doggie girl. In the end I went with cats and bats. She hates cats more than anything and I thought she’d enjoy chowing down on these elegant kitties. The bats are kind of an Austin thing and the perfect size for these treats. Next time I’d probably go all bats, just because I’d be able to make a lot more using a smaller cutter, even though I love the way the cats looked.

What are you waiting for? Go bake up some for YOUR sweet pooch!

Baked Sunday Mornings: Going Rogue

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We were supposed to make Devil Dogs with Malted Buttercream Filling this time, but I am too deep in my yearly pumpkin obsession to do chocolate and buttercream right now. For me, pumpkin is pretty fleeting–October and November, then on to other things for Christmas baking–but I can do chocolate anytime.

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I didn’t intend to go rogue necessarily, but a few weeks ago my boys were flipping through Baked Elements and pointed at the Pumpkin Cinnamon Rolls recipe. ‘Mama. Make these.’ And I have been thinking of them ever since.

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These cinnamon rolls were so easy to make, but they look so beautiful they would be perfect for any fall brunch. The only 10″ pan I own is a springform and that was perfect. Once they were out of the oven I just took the sides off the pan and slid the rolls, still on the 10″ round onto the cake stand to frost. If I was going to travel with them I would have just put the round into the cake taker and been on my way.

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I did make the frosting ahead of time but that ended up not making a difference. I used an offset spatula and smeared/dripped the frosting evenly onto the rolls. As lovely as the picture is in the cookbook, I require more than just a delicate drizzle of frosting on my cinnamon rolls: they need to be drenched.

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The pumpkin made the finished rolls soft and puffy and they were spicy and yummy from the cinnamon and nutmeg. (I didn’t have ground cardamom) I would definitely make these again, and I probably will before pumpkin season closes out for the year.

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Go over and check out my friend’s devil dogs!

Next up: Good Morning Sunshine Bars! Yay, I’ve been wanting to make these!!