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.
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!
I knew my first pie pumpkin would go fast. I made pumpkin seed brittle, pumpkin butter, pumpkin bars, pumpkin cinnamon rolls and used up the last of it last night making vegan pumpkin ice cream. It was super quick and easy and very, very yummy.
I had a second pie pumpkin on deck ready to go, and I roasted it a few days ago, in anticipation of using up the first one. But the weirdest thing happened. After hours (4 or 5) of roasting, it remained hard as a rock. AND it turned really brown/charred. I tossed it, I guess I got a bum pumpkin? But now, sadly I am pumpkin-less. (until I buy a new one)
Vegan Pumpkin Ice Cream:
2 cans chilled coconut milk (canned, full fat)
2 cups pumpkin puree
1 cup sugar
Pie spices: cinnamon, allspice, nutmeg, cardamom, cloves to taste
Mix everything up, then freeze according to your manufacturer’s instructions. I have the kitchenaid ice cream attachment, so I just pop the chilled bowl on there and churn for about 15 minutes. We ate a bit, then I froze the rest. Initially the consistency is like soft-serve, but freezing it turns it a bit harder like traditional ice cream.
What is YOUR favorite pumpkin recipe? I think I need to make cookies and maybe a bundt cake next.
I love love love a piece of good bread with jam in the mornings with coffee. I recently decided to take a bit of the pumpkin puree I made and turn it into some lovin’ for my toast. It’s incredibly easy and super tasty. I’m sure there are some recipes online but I just freestyled it. I really need to replenish my fall spices, but what I had on hand worked fine.
3-4 frozen pumpkin “pucks” (roughly 1 1/2-2 cups)
Cinnamon, nutmeg, cardamom to taste. Allspice would be a good addition too.
Maple syrup to taste
1 tablespoon good butter (like Plugra)
A bit of confectioner’s sugar if it seems too thin
Defrost pumpkin, strain if it seems watery. Add spices, syrup, butter. Add powdered sugar until it is a good consistency. Refrigerate and use within a week or so.
I was excited to make these because I LOVE vanilla malts. I love all things malt in general, really–who am I kidding?
I do love Whoppers, and that is what I used. Whole Foods carries these amazing chocolate peanut butter malted milk balls that I wanted to use, I was just too lazy to make the extra trip. (I was already at Target)
I love my KitchenAid ice cream attachment and I have made lots of different types: custard bases, infused cereal milk, eggless stovetop method…but I wanted to try vegan ice cream because my husband is sensitive to dairy and feels yucky after eating my yummy homemade confections. There is no sadder thing for a baker than to hurt people with their treats! I thought it would be a pain, or wouldn’t taste that good but I was wrong, wrong, wrong.
I did a quick google search and realized it was way easier than I could have imagined to whip up a quick non-dairy treat using coconut milk as the base.
I had a can on hand so the first time I tried it, I just tossed it in the fridge and let it chill overnight. That’s right! If you pre-chill the coconut milk then all you need to do to make vanilla ice cream instantly is to mix it up with a sweetener and some vanilla. If you want to get more creative, that’s easy to do as well. I know having to chill my base before freezing can be kind of a drag.
The next morning I added 2 tablespoons of vanilla bean paste (obsessed with it!) and sugar to taste. (I used about 1/4 cup I think) There are lots of alternative sweeteners that would work great, but that’s what I grabbed.
I was amazed at how delicious and creamy it was so when it came time to make these shakes I did the same thing but used three cans and right before it was the perfect consistency I added the Whoppers directly to the ice cream maker to finish freezing.
When it was all set I blended with a bit of almond milk in the food processor to make the ice cream into shakes and garnished with more Whoppers.
Holy moly it was good!!
And the best part was that I had ice cream leftovers for later!!!
Head on over and see how my fellow
bakers ice cream makers fared!