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. 

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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Carrot Cake with Natural Wreath Decoration | Festive Holiday Baking

One of my favorite things from the turquoise and orange brunch I shared yesterday is this decadent carrot cake.  Not only is the cake itself super moist and delicious, but I really love how the pretty "wreath" decoration on top turned out:

For some reason, I've become really obsessed with beautifully decorated cakes - my Pinterest "Desserts" board is full of them.  I keep waiting for the perfect special occasion to go all out on some artsy homemade cake topped with piles of delicious candy and edible decoration (like this beautifully decorated cake or this one), but I just can't bring myself to do it!  Even though I'm treating myself during the holidays to some sweet treats, cutting back on sugar is always in the back of my mind and topping an already sweet cake with candy seems like a recipe for a stomach ache.  

For this dessert, I decided that I just had to add some holiday flair but, because the carrot cake was rich enough, I turned to the produce aisle in search of some decoration.  After topping my cream cheese icing with generous handfuls of unsweetened, shredded coconut, I used a package of rosemary, orange slices, and blueberries to create this pretty wreath topped cake.

I LOVE how it turned out!

Wondering about the taste?  When it was time to serve the cake I removed the wreath and served the carrot cake plain and there was absolutely NO hint of rosemary flavor, even when the "wreath" sat atop my cake for a good three hours while I fussed with photos.  We even had neighbors over for a slice and they were SO enamored with the moist carrot cake recipe - no one detected even a hint of rosemary.  Unwilling to waste a delicious sprig, I set aside the rosemary for a slow cooker recipe (the coconut prevented any icing from sticking to it).

Have I mentioned this cake is moist?  I snapped that photo of the slice yesterday (Thursday) but I baked it on Sunday!  It tastes so fresh, even after all of these days in the fridge.  Here's the recipe for anyone who is interested (and here's a link to my sugar-free carrot cake, which is also pretty darn tasty).

Carrot Cake Recipe:

This recipe makes the deliciously tall, double-decker carrot cake I made.

• 2 cups sugar (now you know why it's soooo tasty) 
• 2 cups grape seed oil
• 6 eggs
• 6 tbsp sour cream
• 4-6 large carrots, grated
• 3 cups flour
• 3 tsp baking powder
• 3 tsp baking soda
• 2 tbsp cinnamon
• 2 tsp nutmeg
• 2 tsp ginger
• 1 tsp vanilla extract

Pre-heat the oven to 350 degrees.

Beat the oil and sugar, then add the eggs and vanilla extract. 

In another bowl, sift the dry ingredients.  Add to the wet ingredient slowly, mixing well.  Stir in the shredded carrots and sour cream.

Pour into two 9" spring form pans and bake for 1 hour, or until a knife inserted into the center comes out clean. 

Cream Cheese Icing Recipe: 

• 2 blocks cream cheese, softened
• 2 tbsp butter, softened
• 2 cups icing sugar

Beat the cream cheese, butter and icing sugar together until smooth.  I'm no expert at decorating a cake, but I have learned to wait until the cake has cooled completely before icing.  Place the first cake onto a cake stand or platter and apply a thin layer of icing to the top.  Place the second cake on top and press gently.  Then use a spatula to spread the icing onto the top and side of the cake.

Wintry Wreath Cake Decoration:

• One package fresh rosemary
• One mandarin orange
• Blueberries or other berries
• Handful of shredded coconut 

Sprinkle the top of the carrot cake generously with shredded coconut.  Using kitchen sheers, snip the rosemary into approximately 2" pieces.  Place the small sprigs in a circle shape, angling them ever-so-slightly so some face toward the center and some to the edge, tucking in the ends when possible.  Add orange slices or berries - imagine how pretty cranberries would look!

Store in the refrigerator, covered. 

This was a delicious way to add a little festive, holiday flare to my cake, without adding more sugar!  For a leafier wreath, I recommend fresh peppermint - which was my second choice, but I loved the classic wintry look of "rosemary," which resembles evergreen wreaths.   This edible ivy is pretty cute too.

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Naturally Green, Tree Shaped Matcha Madeleine Cakes

I am always amazed when I see bloggers and crafters getting into the holiday spirit in the middle of the summer.  Excluding brand collaborations, I definitely do not think that far in advance.  I was still eking out the last few pleasures of summer as late into the fall as I could.  Bonfires, sailing, sandals - that was my focus.  With the exception of today's delicious recipe!

I thrifted the most adorable tree-shaped mini cake pan during the summer and have been waiting for the holiday season to put it to use.  All fall I dreamed of a matcha-infused madeleine recipe.  When I won a photo contest at a local tea shop (3 of my photos will appear in their annual calendar), I used some of the $150 gift card I won and bought some delicious powdered matcha - but you can find it online, too.  These naturally green, tree-shaped mini cakes are so easy to whip up and they taste SO good.  Hubby and I actually invited neighbors over for a cup of tea and madeleines, because we literally couldn't trust ourselves not to eat them all in one sitting.     

Aren't they adorable?  The magic is in the cute pan I found for $1.00:

I couldn't find the exact one online, but I did track down a similar pan with trees and gingerbread people (hello, Grinches)!  No matter what kind of pan you bake these sweet treats in, they're sure to become a fast favorite!  If you're already drooling all over your laptop (guilty), here's what you'll need to bake these matcha madeleines.

Ingredients:

• 2 eggs
• Juice + zest of half a lemon
• 1 tsp vanilla
• 2 tbsp powdered matcha
• 1 stick of butter (1/4 pound)
• 2/3 cup sugar
• 1 cup flour 

Supplies:

• Whisk
• Small pot
• Madeleine tin or other small cake pan
• 2 mixing bowls
• Sieve for dusting sugar

How to Make Matcha-Infused Madeleines:

I had read that making madeleines was tricky and, certainly, there were a ton of extra steps (like refrigerating the dough before baking, letting the eggs come to room temperature, etc) but I skipped them all because I didn't want my madeleine to have that signature hump; I wanted the trees to lie flat.  So these are the steps I followed, which was a quick and easy way to make madeleines that, to my taste buds, did not affect the tastiness one bit:

1. Melt the butter in a saucepan over medium heat (I let it bubble so it was golden, then removed it from the heat and set it aside).
2. Meanwhile, grease the pan well with butter.
3. In a mixing bowl, using a whisk, whisk the eggs with the vanilla, lemon juice and lemon zest.
4. In another mixing bowl, measure out the flour and matcha powder.
5. Slowly add in the eggs to the dry ingredients, gently whisking.
6. Add the melted butter and whisk until combined.
7. Pour the batter into the greased pan, filling each section only half way.
8. Bake at 350 degrees for approximately 15 minutes. 
9. Let cool and lightly dust with matcha powder and icing sugar.

These are a breeze to whip up and yet they turned out so adorably well!  They are such a pretty shade of green and the dusting of icing sugar looks like snow.  Plus they taste amazing: really sweet and cakey, with just the mildest hint of matcha.  They're really delicious with a cup of tea.

If you loved my matcha shortbread, you'll love these.  Happy baking!   

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Easy Chocolate Raspberry Hand Pie Recipe

In another life, I'd be telling you, "I bought a bakery!"
  
Because I come from a family of diabetics, I've been increasingly interested in low sugar and sugar-free desserts and treats.  After moving back to my hometown and seeing all of the fabulous local businesses pop up and see success, I started dreaming about opening my own bakery and selling diabetic-friendly desserts.  I think there's a place in the market for a bakery like this because my Mummu just celebrated a birthday and when I called all of the bakeries in town to see if anyone baked a diabetic option, I was laughed at - seriously laughed at.  Actually, some folks were surprisingly rude and unprofessional on the phone, but others simply had no clue what kind of (healthier) alternative sweeteners are out there. 

I had been hoping to buy something because I had run out of time to bake myself, but on the drive into town I ended up coming up with a great diabetic-friendly cheesecake recipe on the fly, swinging by a grocery store, and just baking the cheesecake at her place.  She loved it!
  
Recently I found out that a small local Finnish bakery - building and all - is for sale.  Half Finnish myself, I grew up on the pulla sold there.  I started to daydream about renovating the building and re-opening, selling some of the old classics and some new diabetic-friendly treats (for anyone looking to cut back on sugar a bit - not just diabetics).  The downtown location, with a small (read: manageable) building, seemed perfect.  My family did some reconnaissance for me, finding out the asking price and if anyone else was interested, but I just couldn't commit.  What the heck do I know about running a bakery?  What the heck do I know about baking, beyond the treats I make for us?  What if I can't make a go of it and we lose our shirts? 

For now, I'm happy to bake at home!  But stopping by that Finnish bakery so often to scope it out ignited some cravings, so I whipped up some hand pies - just in time for a Wayfair pie contest!  I'm skipping the almond flour and stevia for today, because it was comforting to bake with familiar ingredients and treat myself a little to a flaky crust.  SO good. 

 
Here's a peek at the adorable chocolate raspberry hand pies I made:

I'm drooling.  These are incredibly tasty - and such a nice snacking size.  It's a great way to sneak pie into a brown bag lunch.

I make this chocolate raspberry pie as both a regular pie (double crust) and hand pie.  The measurements for the filling are different, so I've included both - basically, the hand pies require less fruit because the dough to filling ratio skews very much in favor of the crust.  This dough recipe will yield about 10 hand pies - but of course the number will vary depending on how large/small you make them.  You could also pre-cook the pie filling, but I just use the berries whole. 

Crust:

• 3 cups white flour
• 2 sticks + 3 tbsp chilled butter
• 1-2 tablespoons sugar (2 tbsp is tastier, 1 tbsp if you're cutting back)
• 1 tsp salt
• 6-8 tbsp ice water (sometimes I add just a smidge more)

Filling: 

• 5 cups raspberries, fresh or frozen (pie) | 1-2 cups raspberries (hand pie)
• 3 tablespoons high quality cocoa powder (pie) | 1 tablespoon (hand pie)
• 3 tablespoons sugar (pie) | 1 tablespoon (hand pie)

Other Ingredients:

• 1 egg, beaten
• 1 tablespoon sugar

Kitchen Accoutrements:

• Food processor
• Pie plate (this Sagaform one is too cute) or baking sheet (for hand pies)
• Pastry brush
• Large cookie cutters (for hand pies)

How to Make a Pie Crust in the Food Processor:

Do you make your pie crust in the food processor?  Learning that trick was life changing for me.  If you've never tried it, it's simple: just toss the flour, salt and sugar into a food processor.  Chop up the chilled butter and pulse with the flour, using an "S" blade.  When the flour and butter is blended roughly and the butter has been broken down into pea-sized chunks, add the ice water.  Pulse until the dough starts to stick together and then pull out onto a floured board and knead quickly and gently, forming the dough into two discs.  I wrap mine in plastic wrap and refrigerate for two hours (or overnight).  So much easier than working the dough by hand, plus it's handled less so the dough stays nice and flaky. 

How to Make an Easy Chocolate Raspberry Filling:

To make my filling, I simply toss my cocoa powder (I try to buy good quality) with my raspberries and sugar so the raspberries are coated lightly.  That's it!  I started doing this one day when I was out of my usual pie filling thickener so I was rooting around for some other kind of powdery ingredient in my cupboard.  The chocolate raspberry pie turned out so tasty, I added this to my pie rotation.  The juice released from the fruit creates a tasty chocolate sauce with the cocoa powder, and it's laced with raspberry flavor and sweetened lightly.
 

How to Make a Hand Pie:

Hand pies started as something I made with leftover pie dough, but now I'm loving them enough to bake a whole batch because the crust to filling ratio definitely skews on the side of caaaarrrbs.  Once I roll out my dough per usual, I cut out shapes using a giant cookie cutter or just cut out a basic rectangle with a knife.

I lay down the bottom piece of the pie on my floured surface, brush the edges with my egg wash, and add a small dollop of filling in the middle.  Then I cover it with the top layer of my pie cut out and press the edges closed with my fork, crimping them closed.  Finally, I brush the surface with an egg wash and sprinkle with some sugar.  I bake these at 350 degrees for about 30 minutes, until golden brown.  I check at the fifteen minute mark and rotate my baking sheet because my oven doesn't heat super evenly.

These chocolate raspberry hand pies are so, so good!  Not too sweet and not too rich, with a really satisfying chocolatey fruity filling.  Plus there's more flakey crust in ever bite than a normal pie, so it's really satisfying.  Plus they are easy...as pie to make (couldn't resist).

So how is this a pie contest, exactly?  

Well, it's pretty relaxed - and no taste test, sadly:  the blogger with the most comments and social engagement on their pie post wins! 

So I'd love it if you would leave me a note and tell me what your favorite pie filling is - or try to guess what I was planning to name my bakery.  It's SUCH a good name, it's a real shame not to use it.
 

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

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Easy Chocolate Protein Bar Recipe

The grocery store ran a special deal last week: if we spent more than $250, we got a bonus box of goodies.  Hubby and I definitely didn't think our bill would be that high so we ignored the flyer but, lo and behold, at check out we got a prize pack!  Yikes, groceries are getting expensive.  The bonus box was a nice surprise though, because it had a lot of pantry staples - just not the brand I usually buy.  One day I looked at the ingredients on the deeelicious bonus box granola bar I was munching on and I realized it had a crazy amount of sugar!  No wonder they were so tasty...  Since quitting (but ultimately just cutting back on) sugar I've been reading labels carefully but because the granola bars we got were free, I didn't look.  The packaging was all about "nourishing" bodies, but the label revealed the truth: packed with sugar - fake sugar, real sugar, corn syrup, you name it!  Sure, there were some healthier ingredients, like nuts, but that wasn't the whole truth.  I felt duped.  If I'm going to eat a whole whack of sugar, it better be in a chocolate bar or a sundae - not when I think I'm eating something "healthy"!  

It's been awhile since I made my sugar-free zucchini brownie or my avocado protein brownie but since I was now craving granola bars thanks to the bonus box, I decided I better bake some of my own homemade bars!  I wanted something a little less dessert-like and I'd had a lot of success experimenting with protein bite balls so I decided to try something similar.  It's seriously EASY to make homemade protein bars and homemade granola bars - just whirl a bunch of ingredients in a food process until it's a sticky "dough," press into a parchment lined pan and bake.  It's a great way to use up dribs and drabs of ingredients in the pantry.
 
Here's my latest batch of homemade chocolate protein bars:   

I photographed these chocolate protein bars right out of the oven - they were still steaming and warm - so they're especially moist.  I store them in the fridge and they do harden up a bit, but remain very chewy. 

Ingredients:

• 1 cup shredded carrots
• 2 cups oats
• 1 cup shredded coconut
• 1 cup unsalted mixed nuts (or any nuts you prefer)
• 1/4 cup flax-seed
• 1/4 cup cocoa powder
• 1/2 cup chocolate protein powder (look for one with no added sugar)
• 2 bananas, sliced
• 5 tbsp unsweetened, unsalted almond butter
• 2 tbsp coconut oil
• 4 tbsp brown rice syrup
• Splash of almond milk (if necessary)

Optional Topping:

• 3 tbsp coconut oil
• 3 tbsp stevia
• 3 tbsp shredded coconut
• 2 tbsp stevia-sweetened chocolate chips
• 2 tbsp unsalted sunflower seeds 
• 2 tbsp unsalted pumpkin seeds
• 2 tbsp dried cranberries (look for no added sugar)

How to Make Your Own Chocolate Protein Bars:

The steps for making your own protein bars or granola bars are so simple!

Grab your food process and shred the carrots first.  Then add the mixed nuts, nut butter, shredded coconut, coconut oil, bananas, brown rice syrup, flaxseed, protein powder, cocoa powder and oats.  Mix until it's all really finely chopped and blended completely, but not quite a paste - you want some texture to remain, not smooth like baby food!  It should only take a few minutes of pulsing.  If the mixture becomes too thick or your food processor struggles, add a splash of almond milk.

Press the mixture into a parchment lined pan (I used 8 x 8 for a thicker bar) and bake at 350 degrees Celsius for 15 minutes.  Before the bars are done, melt the coconut oil and stevia in a pan on medium heat.  When the bars have been in the oven for 15 minutes, take them out and pour on the oil.  Cover with toppings: shredded coconut, stevia-sweetened chocolate chips, nuts and seeds or dried fruit (but watch for extra sugar in dried cranberries).  Pop back in the oven for another 15-20 minutes.

You can skip the topping completely, or just boycott the stevia if you prefer but I find that the tiny bit of stevia in the coconut oil and the chocolate chips adds a hint of sweetness I crave.  The brown rice syrup in the bars (also optional) is not very sweet so, overall, these bars are not sugary in the least.  The beauty of this recipe is that you can adjust to your own taste preferences - and easily make these 100% sugar-free (brown rice syrup is approved by the I Quit Sugar program I followed).

Remove and let cool an hour before cutting up.  Store in the refrigerator in a covered container. 

Each time I make these protein bars I alter the ingredients a little but they always turn out so delicious - and filling!  

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