Storms Peanut Butter And Pumpkin Dog Treats Recipes
PB AND PUMPKIN PRETZEL DOG TREATS
Visit Seattle's most popular dog parks and you might encounter this food truck, a roving pup-friendly bakery that dishes out biscuits, cookies, cupcakes and these pretzel treats made from peanut butter and pumpkin. Dogs love them, plus pumpkin is considered a superfood for dogs - it's great for digestion.
Provided by Food Network
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375˚. Line a baking sheet with parchment paper. Beat the pumpkin puree, eggs and peanut butter in a large bowl with a mixer on medium-high speed until well combined. Gradually beat in the flour until a stiff dough forms.
- Scoop out a baseball-size ball of dough and roll into an 18-inch-long rope. Form into a U shape, then cross the ends and press them against the bottom of the U. Transfer to the prepared pan. Repeat to make 8 to 10 pretzels.
- Bake until the pretzels are golden brown, 12 to 16 minutes. Let cool on the baking sheet.
PEANUT BUTTER AND PUMPKIN DOG TREATS
Baked dog treats filled with pumpkin and peanut butter.
Provided by Kelly
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 25
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
- Bake in preheated oven until hard, about 40 minutes.
Nutrition Facts : Calories 50.1 calories, Carbohydrate 9.4 g, Cholesterol 0 mg, Fat 0.9 g, Fiber 1.7 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 64.9 mg, Sugar 0.3 g
STORM'S PEANUT BUTTER AND PUMPKIN DOG TREATS
This was the first attempt at making the dog homemade treats. She was hesitant at first but she ended up loving them. Nik tried them and said they certainly were too bland for humans :)
Provided by Cristi Hinten
Categories Peanut Butter
Time 40m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350° F.
- Place all ingredients (except water) in a bowl and mix well. Add water as needed to combine ingredients.
- Flour a work surface and roll dough out to 1/4" thickness. Cut with dog cookie cutters. Place on greased cookie sheet. What ever dough is left can be placed as drop type cookies.
- Bake for 20 minutes (if you want a really hard cookie, bake for 5-10 minutes longer).
- Yield will vary depending on size of cookie cutters.
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- Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Whisk eggs, peanut butter, pumpkin and water in a large bowl. Add flour, cinnamon, ginger and salt; stir to combine. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.
- Divide the dough into 4 equal portions and lightly dust both sides with flour. Roll one piece of dough into an 8-inch circle about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. Cut out biscuits with a 4-inch dog bone cookie cutter. Transfer to a prepared pan, spacing about 1/2 inch apart. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.
- Bake the biscuits until the edges are golden brown, about 15 minutes. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
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- Combine oat flour, pumpkin puree, and peanut butter in a large bowl or food processor and mix until combined.
- Roll the dough into balls with your hands (you can lightly oil them to avoid a sticky mess) then use the tines of a fork to gently press in the classic peanut butter cookie crosshatch pattern.
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