Easy Homemade Cheese + Oat Dog Treat Recipe

As I type this, Hynda is barking furiously at my feet and Szuka is breathing heavily at my elbow.  I've been eating the dog treats I baked for them all day, and they can smell the cheese and oats on my breath.  In my defense, all foods I prepare must go through quality control.

;)

I'm a huge fan of making homemade dog treats because not only do I get to ensure quality ingredients, I also get to use up stuff from the fridge!  A couple of years ago I confessed that I liked making Szuka "kitchen sink" cookies, using up delicious leftovers like pureed pumpkin, bacon grease and shredded carrots.  Anytime I had some yummy leftovers from our meals, I set it aside for Szuka and made a random batch of cookies, adding wet and dry ingredients until it was knead-able.

I am a HUGE fan of made up meals and baked goods for humans too.  I struggle to follow a recipe without adding some of my own flair.  One night Hubby and I had the munchies and we were so desperate for cookies.  I caved and started whipping up some but I had such an odd assortment of dry goods so I just kept mixing and adding and, in the end, made some kind of delicious carrot cake meets oatmeal cookie muffin top-type thing, sweetened with maple syrup.  They were INSANELY delicious (we all know the muffin top is the best part of a muffin).  Anyway, weeks later Hubby asked for "muffin top cookies" and I had NO idea how I had made them!!

So I've been trying to write down these made up recipes in case something turns out so tasty I want to recreate it.  I'm sure Szuka will appreciate this too, because there have definitely been some homemade dog treat versions she's loved more than others, but no two batches are alike.

Here's my first official dog biscuit recipe: a simple cheese and oat treat - typed up and everything.  It's easy, tasty (trust me) - and the perfect base for adding other flavors and ingredients (here are some great ideas for flavor combinations).

Ingredients:

• 3 cups whole wheat flour
• 1 cup oats
• 1 cup shredded cheddar cheese
• 1 cup broth 
• 3 eggs (beaten)

How to Make Homemade Dog Treats:

After measuring out the ingredients, I mix together the oats and flour and then just toss in the cheese, broth, and eggs, mixing with my hands until I can form the dough into a ball.

(If it's a little dry, you add a bit more water or broth and if it's too wet, add a scoop more of flour or oats).

Knead on a floured board and then roll out.  These are very durable cookies and I have baked itty bitties with giant ones together - they're not delicate like a human cookie and they won't burn easily at all, so don't stress about the thickness, just adjust to your pup's preference.  Dog themed cookie cutters are a must so everyone know who these are for!  (Although that did little deter me from eaten half a dozen of these).  This sweet set is from Wayfair (they have such a great pet section).   

  
Bake these at 350 degrees for 15-20 minutes for the smaller size and 20-25 minutes for the larger cookies.  I liked to use parchment paper or a silicon mat.

These cheese and oat dog biscuits are (intentionally) a little more bland than a human cookie, but actually still quite satisfying, especially if you've recently fallen off the low-carb wagon and feeling snacky.  I literally topped these with a slice of cheese and some salami with a side of cherry tomatoes.  The dogs sat there staring at me, like "what the heck?"

In my defense, they eat my food all the time.  It's not fair.

Can we just talk for a minute about Szuka's self control?

Seriously, look at this!

Hynda, on the other hand, LOST her mind for these cookies - and I almost lost a finger in the process.  How are those tiny teeth so sharp?!  I tried to snap an adorable photo of her chowing down on these cheesy treats but every photo was a blur.  Once she'd gobbled five cookies while I tried to snap the perfect pic, I managed to get this clear shot.  Does that look like a contented pup with a full belly, or what?

Have you baked anything yummy for your pups recently?

This post was sponsored by Wayfair but all thoughts, opinions, and puppies are my own. 

How to Make A Naturally Turquoise Smoothie Bowl

While others search for the meaning of life, I search for new ways to make my entire life turquoise.  Life is short, I just want to have fun.

After spotting some gorgeous turquoise tinted smoothies on Pinterest my curiosity was piqued, but I'm not a big fan of adding food coloring so I kept my enthusiasm in check - until I realized those turquoise smoothies and smoothie bowls were all natural!  Turns out they get their aqua hue from Blue Majik, an algae powder.

Of course I needed to try this magic blue powder out for myself!

I did a little experimenting with Blue Majik and realized that the key to getting a turquoise smoothie is to limit the ingredients.  My usual go-to smoothie ingredients (greens, scoop of peanut butter, frozen peaches, chocolate protein powder) turned the smoothie murky.  Blueberries plus Blue Majik made a crazy blue-grey hue that looked kinda like drinking concrete.

To get the best color, I used only white(ish) or clear ingredients: almond milk, vanilla protein powder, sliced banana, ice and Greek yogurt for a creamy and delicious protein shake that tasted great but didn't muddy the color.  A few scroops of Blue Majik created a soft turquoise hue - I have no idea how some people get those VIVID teal smoothies.  That's either a whole bottle of Blue Majik or some generous photo-shopping because this pale turquoise was the richest color I could achieve. 

I rarely measure a smoothie - I just add my frozen fruit, some peanut butter, some almond milk, some yoghurt (if I have it), some greens and then whirl in my blender until it's the right consistency, adjusting as a I go.  But for this one I put together some super scientific measurements to make two smoothies or smoothie bowls. 

Ingredients:

• 1 banana
• 1 scoop of vanilla protein powder
• 2 generous dollops of Greek yogurt
• A handful of ice cubes
• 1 cup-ish of almond milk 
• 1-3 scoops of Blue Majik (the scoop it comes with)

 

Blend until creamy (I used my Magic Bullet for this so it's a magic smoothie through and through, haha).  Smoothie bowls are so good for using up random odds and ends from the fridge and freezer - and pantry!  Along with some fresh fruit, I topped mine with some leftover unsweetened shredded coconut, chocolate granola (purchased in a moment of weakness), and cocoa nibs. 

So what the heck is Blue Majik?

Blue Majik is an extract of Arthrospira platensis (Spirulina), a natural algae.  Apparently it supports healthy joints and helps prevent inflammation.  It's nutrient dense and so it's all the rage as a superfood.  I'm just in it for the turquoise, if I'm being honest!  

If you're curious about this magic powder, just note that the spirulina I linked to is the exact one I used and it has a blue tint.  There are others that are green, so if you're shopping for this at local health food stores, double check that it's blue.

Does Blue Majik Taste Weird?

I read some reviews that said it can taste fishy if used in high doses.  I tested up to three little scoops into a pair of smoothies with no funny taste but that's likely because I use a vanilla flavored protein powder and there was a whole banana in there too.  I don't recommend drinking it in water because then it will really taste gross, but blended into a delicious smoothie you can't taste it at all.

So pretty, right?

We've been enjoying blue smoothies and smoothie bowls lakeside and it just makes me smile to look down at a smoothie that matches the water!  You know I love a good looking smoothie and I'm still really enjoying making these pretty smoothie bowls because they make me slow down and savor.  Now that I've learned the secret to the magic turquoise smoothie, I feel that my smoothie repertoire is complete. 

But I still have lots of magic blue powder left, so I am seriously tempted to add this Blue Majik to everything - turquoise cheesecake, turquoise poppy seed loaf, turquoise icing...  This article has some great ideas.  I can't wait until the next dinner party I host or potluck I'm invited to.  Turquoise everything!!!

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Quick + Easy Chocolate Orange Bark Recipe

This deliciously quick and easy, orange-infused chocolate bark has an ulterior motive.

Last week I was in Ottawa for work and I tacked on a few extra days to my trip so I could visit my friend Ashley.  Since moving from Ottawa I've visited her every year but the gaps between visits widens as we both get busier, so I was so thrilled to capitalize on this opportunity to see her.  We always squeeze in some shopping and crafting (Exhibit A and Exhibit B), but spend most of our time just chatting and catching up.  She recently started selling doTERRA brand essential oils and I use a lot of essential oils in my crafts on the blog (like my DIY air freshener, my handmade soap experiments, and my pretty soy candles), so this time we chatted a lot about essential oils.  Because she's starting her own business, I shared my knowledge about connecting with people on social media, taking styled product photos and - of course - we brainstormed a ton of fun projects.  Ashley taught me all about the difference in quality between doTERRA oils and the (much, much) cheaper kinds of essential oils I've been using in my DIYs.  I learned about the true cost of making quality essential oils - especially when a company like doTERRA empowers growers and cultivates healthy working relationships. 

But I still wasn't sold on the massive price difference, so to demonstrate the quality Ashley whipped up this delicious chocolate orange bark using a doTERRA brand essential oil.

You can pretty much convince me of anything if there's chocolate or turquoise involved!

I had never in my life made chocolate bark, but it was so delicious that I wanted to share it with you.  If you're looking for a pretty dessert to whip up in two seconds flat, you might want to try this easy chocolate bark recipe.  It's simple to make but looks so fancy!  Here's what you need:

• Orange essential oil - 6 drops
• Shredded, unsweetened coconut - small handful
• Semi-sweet baking chocolate - 8 oz
• One large orange (to zest)
• Baking sheet with rim
• Parchment paper
• Small pot
• Zester - must be turquoise or mint for recipe to work ;)

Making this chocolate bark is too easy to even call this a recipe: simply melt the baking chocolate on low heat in a small pot, add 6 drops of orange essential oil and combine well, then pour into a rimmed baking sheet lined with parchment paper.  Let cool a few minutes and top with orange zest and shredded coconut.

Pop into the freezer for a couple of hours and - ta da!  World's easiest dessert!  But it tastes phenomenal - dangerously addictive, with a very satisfying orange flavor. 

I've only ever cooked/baked with extracts, not oils, so this was a fun experiment!  Have you ever tried cooking with essential oils?

I have so many more DIY projects in the bath and beauty realm I'm excited to try, so I'm definitely tempted to start splurging on better quality essential oils.  Until my conversations with Ashley, I didn't realize how many fillers and harmful contaminants were lurking in essential oils marketed as "pure". 

But darn it, the prices are so intimidating!  It makes sense though, if 30lbs of lavenders are what's required to make 15ml of oil...  Plus doTERRA reportedly has excellent relationships with farmers, who are paid fair wages and have healthy working conditions.  I will always pay more for a product if I know that the money goes to workers.  And, really, you need so little that a bottle really goes a long way! 

If you're going to experiment with some essential oil recipes or DIYs, or pop some oil into a pretty diffuser to naturally add a fabulous aroma to your home, check the ingredients and quality of the essential oils you buy because some brands actually contain really toxic stuff.  If you've been intrigued by doTERRA and the concept of a high quality oil, I'd love to put you in touch with my friend Ashley, a new Wellness Advocate for the brand (the only way to purchase these oils - the "doTERRA" labeled products available on Amazon are knock offs).  It doesn't matter where you live in the world, she can set you up and she's just so, so knowledgeable about the products and company.  She has actually worked in health advocacy for much of her career, so she's especially interested in the health benefits of essential oils and uses them to enhance her family's wellness (like using certain oils as a decongestant for mild colds and diffusing calming aromas to help her family relax and unwind).   

Plus she'll ply you with goodies, so there's that added incentive...

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Lake Life Lately: Smoothie Bowls for Summer

I could no longer resist the siren song of the gorgeous smoothie bowls I kept seeing on Instagram (and pinning on Pinterest) - I HAD to make my own!  Honestly, at first I thought they seemed like an epic waste of time but one lazy morning I felt like slowing things down even more so I assembled a pair of smoothie bowls for Hubby and I and it was such a perfect breakfast.  We chatted as we picked out toppings and lazily ate them, watching the lake.  It's a step up from the layered smoothies we've been enjoying.  Starting a day with a pretty (and delicious!) breakfast put me in such a good mood.  So now I'm hooked!  I made this smoothie bowl for SoFabFood so you can catch the recipe (and my trick for keeping the toppings from sinking) over there.

There's something about having a delicious breakfast waiting for me that makes dragging myself out of bed so much easier.  I need that extra motivation these days because I've been so swamped with work and life that some days I kind of need that kick in the pants to get moving!  I'll spill the beans soon, but right now my tired little brain is still processing everything... but a little bit of chocolate granola seems to help, haha. 

I just ordered a secret smoothie bowl ingredient to make the most lakehouse-worthy smoothie bowl imaginable and I can't wait to show off my creations!  Breakfast is definitely starting to be my favorite meal of the day.

Have you tried this food craze yet?  If you're feeling tempted, there are a ton of great books with delicious smoothie bowl recipe ideas:

Superfood Smoothie Bowls: Delicious, Satisfying, Protein-Packed Blends that Boost Energy and Burn Fat

200 Best Smoothie Bowl Recipes

Beautiful Smoothie Bowls: 80 Delicious and Colorful Superfood Recipes to Nourish and Satisfy

Yum!  Might be a nice idea to make one for Mom this weekend...

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Easy Homemade Gummy Candies, with NO Added Sugar

In my quest to create reduced sugar or sugar-free desserts and snacks - you know, when I'm not inhaling pumpkin spice s'mores - I stumbled across the wild and wonderful world of homemade gummies!  Did you know you can make your own gummy candy and keep it as sugar-free as you want?  Look at the adorable, gold-dusted gem gummies I made:

Almost too pretty to eat!  Almost.

Here's what you need:

• 1 cup fruit juice - I used blueberry (I accidentally photographed the French side! Merde)*
• 1 tablespoon unflavored gelatin (I used Great Lakes brand)
• 1 tsp stevia - optional (I buy Truvia)
• Silicone mold - optional (this is the gem mold I used)
• Edible gold dust - totally optional

*When choosing a fruit juice, just skim the ingredients to make sure there isn't any pineapple, mango or papaya juice because these juices will prevent the gelatin from setting unless the juice has been boiled.   Also watch fruit juice labels for added sugar and artificial color, if that's a concern for you.


How to make gummy candy:

Warm up the juice on the stove in a pot and once it's warm - not boiling - stir in the tablespoon of the gelain and whisk until it's dissolved.  Add the stevia and whisk until it dissolves, then pour into a silicone mold.  I used a small brush to dust mine with gold first.  I also put my silicone mold on a cutting board so it's easier to maneuver.  (Alternatively, you can double the recipe and pour into small glass bowls - it's the perfect consistency for that as well.)

Pop into the fridge for a few hours and, voila!  Gorgeous gems!  Perfect for a rock hound like me.

I've been experimenting with different liquids, methods and flavor combinations - including an orange chocolate gummy that is so delicious - but my homemade gummies keep getting eaten before I can properly photograph them!  I got about five minutes with these.  They're looooong gone.

I wanted to share because this easy homemade gummy candy is a good starting off point for anyone wanting to experiment; this "recipe" is foolproof. 



Have you made your own gummy candy before?  Any delicious recipes I should try?  Next time I'll share a few of my favorite concoctions  in one post - seriously, you'll need to try that chocolate and orange one. 

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Naturally Green Matcha Tea Shortbread Cookies

When I was in University there was intense pressure to wear green on St. Patrick's Day - I remember getting razzed many times for showing up to class sans green.  Frankly, showing up on time and dressed, period, was difficult for me because I spread myself a little too thin going to school full-time, working multiple jobs, and volunteering a lot of my time to not-for-profits.  I drove Charlie at the time, so I convinced my peers that cruising around in my lime green hatchback was sufficient cheer.  This year I will surely forget to don that all important colour again, but at least I'm prepared with a fun green shortbread recipe.  The secret ingredient?  Matcha tea!  The recipe is simple, but these cookies don't taste like traditional shortbread: they're smoother (thanks to the icing sugar), deliciously sweet, and naturally green - with a delicate hint of tea flavoring.  They are seriously addictive, I'm warning you now.



Did I mention that my Mom and I painstakingly created four leaf clover shaped cookies with this green shortbread dough?  Don't worry, there's an easy option too:

Ingredients:

• Flour (1.5 cups + 2 tbsp)
• Icing sugar (3/4 cup)
• Unsalted, room temperature butter (1 cup)
• Matcha green tea (1-2 tablespoons)
• Four leaf clover cookie cutter (optional)

 

My Mom and I have both worked at (different) locally owned tea shops and we're pretty passionate about tea, although my once extensive knowledge about tea has been filed deep in the dusty corners of my brain.  What I do remember is that "tea" is often incorrectly used to refer to steeped beverages that are actually infusions or tisanes - like "peppermint tea".  Technically, only leaves from the Camellia sinensis plant make tea.  Matcha is a special kind of tea because the way in which the leaves and grown and processed is unique: the leaves are grown in shade for a period of time before being harvested and once harvested, the stems and veins are removed.  It's then ground into a fine powder and traditionally used in tea ceremonies.

Matcha supposedly boasts many health benefits because it is chock full of antioxidants (10x what a normal cup of green tea offers), fiber and vitamins.  To drink it, you simply whisk the powder into nearly boiled water and enjoy.  To bake with it, you can easily add it in any recipes that call for dry ingredients - I just substituted some flour from my original shortbread recipe with matcha.  

You can find matcha at most tea shops so check local first, but if you can't track it down you can click this link to snag some on Amazon - there are many different grades and price points, but I picked out something reasonable.  Ceremony grade matcha is more expensive, so keep your eyes peeled for culinary grade which still provides a great flavor and colour, without a steep price.



How to Make Match Shortbread:

I think everyone knows how to make shortbread!  Cream the butter and sugar together until fluffy.  My Mom is convinced that doing it by hand - without an electric mixer - is the key to making these cookies perfect.  Slowly add the flour and mix well.  Then add the matcha, making sure to break up any balls of powder so it blends well.

To make the classic "squashed with a fork balls," form the dough into 1 inch balls with your hands, place on a baking sheet (I lined mine with parchment paper) and, you guessed it, squash with a fork.  This style of cookie always reminds me of my Mummu - she does her peanut butter cookies this way.

Baking Temps and Times:

The fork smush style is baked at 300 degrees Fahrenheit for 20-22 minutes.

To make a leaf shape, the trickiest part is tracking down a four leaf clover cookie cutter.  I found one in a vintage set of cookie cutters, but you can easily buy them from Amazon.  This four leaf clover shaped cookie cutter looks a lot like mine (good price, too).

I rolled out the dough on a floured surface and cut out the leaf shapes, placing them on a parchment paper lined baking sheet.  Now comes the fun part!

To get the veining, my Mom and I lightly scored the design onto the raw dough, careful not to cut through or score too deep.  This was piddly work, but wouldn't you know the fancy ones were more delicious ;)

These cookies were thinner, so they were baked at 300 degrees Fahrenheit for only 10-12 minutes.

I intensified the green by adding more matcha.  The first batch had 1 tablespoon but for the second half of the dough, I added about a half tablespoon more.  Look how adorable they turned out!  I lured my Mom into helping with a few blog projects and we enjoyed a really lovely afternoon baking these - it was kind of meditative to work on the leaf-shaped ones and the process has made me want to try some really beautiful desserts instead of the usual, slap-dash, I need sugar now company's due in an hour things I used to bake.  I'm still cutting back sugar in a big way, but a little treat every now and then is nice.

You can barely taste any tea flavor in the lighter batch - they're just buttery and sweet.  The darker batch has a slight tea flavor but it's still light and sweet.  If you try baking with matcha, experiment with different quantities.  Too much matcha can produce a bitter cookie, so if you're aiming for a darker green, try adding a little bit at a time and then pinching off a bit of dough to taste.

I love that these aren't coloured with artificial food dye. Behind the scenes I've been experimenting a bit with natural food dye alternatives.  I'm mulling over whether I want to attempt something pretty insane for my birthday cake this year...

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