Make an impressive looking cheesecake-style treat to celebrate your dog’s birthday or special occasions with this grain-free canned dog food treat recipe.
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Kristine over at Rescued Insanity says that she is a believer in the the valuable silliness of dog birthdays.
Silliness you say? The day I was born, Mama’s life got infinitely better. The day I was born, Felix got the best brother he could ever ask for! The day I was born is a day that will go down in history!!!
Why the heck wouldn’t it get celebrated?! I am a reason to celebrate!
Mama never actually used to celebrate birthdays. It was Daddy that *insisted* we celebrate. So for Felix’s first Gotcha Day, she bought some special treats and a toy.
Daddy was like what the heck is this? This is not a birthday party?! So on my birthday, Mama tried a little harder. It was a great day. Mama brought freshly baked pupcakes and bags of baked dog treats to my obedience class. The pups and pawrents raved (and so, Kolchak’s Kitchen was born). I got presents and a special dinner. It was the BEST. I was overwhelmed by just how great birthdays were.
Cheesecake Canned Food Dog Treat Recipe
Kol’s Note: If your dog is grain tolerant, you could make these with any pate style canned food and cookie style treats you prefer.
- 1 cup grain-free dog treats, crushed (should be the consistency of graham cracker crumbs)
- 2 - 3 tablespoons grain free wet dog food
- 1 large can grain free dog food (-minus the 2 - 3 tablespoons used in the crust)
- 1/2 cup low fat cream cheese
- 3 eggs
- 1 large potato or sweet potato
- 6 grain free dog treats
Preheat oven to 350F.
In a baggie, food processor or blender, crush dog treats until they are the consistency of graham cracker crumbs. In a medium bowl, add one cup dog treat crumbs and 1 tablespoon wet dog food. Mash together to create a crumb crust, adding the additional wet food as needed. The crust should look like crumbs, but hold together when pressed.In a 6 cup silicone cupcake mould, distribute crust evenly between the 6 cups. Use a tart tamper or the bottom of a glass, press the crust down and compact it. Place the crust in the oven to bake while the filling is prepared.
In a large bowl, combine the cream cheese and remaining wet food. Mix thoroughly. Add the eggs and mix until they are just combined. Remove crust from oven and fill cups 1/2 to 3/4 full with filling. Place back in oven and bake for 25 - 35 minutes. Centres of the cakes should not "jiggle" when the mould is lightly shaken.
Leave the cakes in the mould and let them cool on the counter for an hour or so. Place the mould in the fridge and refrigerate for 2 hours.
Chop potato into small chunks and boil until quite soft. Drain off water and mash, adding a little warm water as needed to make the mash smooth. Let the potato mixture cool in the fridge with the cakes.
Once chilled, use a knife to loosen the cakes from the edge of the mould and press the cakes loose. In an icing bag with a star tip, ice the top of the cakes with potato. Press a treat into the top of the potato.
Makes 6 pupcakes.