This morning, you can hit up any local market here in my neighborhood and you’ll see this:
The stores can’t GIVE the pumpkins away fast enough!
Seems now that Halloween is over, the humans don’t have much use for those jacky-lanterns or pumpkin garden lights. The stores around here are practically begging you to take their pumpkins.
You don’t have to ask me twice!
Even if I didn’t have a
Mama to bake for me, a value savvy puggle just can’t pass up a great deal like all the free pumpkins you can eat! We love to use pumpkin, all year long, and at $4.98/can, that can get pricey.Pumpkin is actually super good for you. Pumpkin flesh is great to help resolve bathroom issues like diarrhea or constipation, while pumpkin seeds are believed to help support urinary health. Pumpkin is also a great snack for pups and their people who are trying to watch their weight. Want a great low calorie dog treat? Check out our Pumpkin & Tuna Tasties
!the Mama always dedicates a few days at Halloween to cutting pumpkin into chunks, boiling it until it’s soft and mashy, then freezing it. Last year our stash of frozen pumpkin lasted until June! All those canners out there could even can pumpkin chunks! (The National Center for Home Food Preservation
does not recommend canning pumpkin puree at home.)
Mama! Quit stewing pumpkin! I want a treat right now.
One of my favourite crunchy cookies is pumpkin biscotti. Want to know the best part? The recipe is easily adaptable. The Mama makes a batch for her with sugar and pecans
and then, she makes a batch for us that is totally dog friendly.
- 3 to 3 1/2 c. Potato Flour (or if your pup is grain tolerant, flour)
- 1/2 c. pumpkin puree
- 1/4 c. honey
- 1 egg
- 2 tablespoons olive oil or coconut oil
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/4 tsp dried ginger
- 1 1/2 tsp baking powder
- 1/2 cup shredded coconut
- OPTIONAL: 1 cup yogurt chips
Preheat the oven to 350F. line a baking sheet with parchment paper
In a medium bowl, add together 3 cups flour, cinnamon, ginger, baking powder & coconut. Whisk dry ingredients together.
In a large bowl, whisk together eggs, pumpkin, vanilla & honey. Add dry ingredients into the wet ingredients mixing well. Ditch the rings, get in there and take chances, make mistakes, get messy
! Once dough is well mixed and not sticky (if your dough is still really sticky, go ahead and add another 1/2 of flour.)
Separate dough into 4 parts and shape each part into a 2″ wide log. Place on the baking sheet and bake for 25 – 30 minutes, until logs are golden brown on top.
Remove logs from oven and let cool for 5 minutes. (Don’t turn the oven off.) Using a serrated knife, slice each log into 1/4″ to 3/8″ slices. Lay out slices on cookie sheet and return to the oven to brown 10 – 15 minutes. Once brown, flip the slices over and brown the other side for 10 – 15 minutes.
Remove from oven and cool.
OPTIONAL: In a double boiler, melt the yogurt chips. Dip biscotti in melted yogurt. Place in fridge to cool yogurt.
YUM! Tastes like pumpkin pie! Only it’s CRUNCHY!
What are you cooking up for Tasty Tuesday?!
Every week, we invite you to link up your Tastiest Post and Hop On to some other blogs to discover all sorts of new treats and snacks. We encourage you to link up to your:
And all things snack and treat related! To take part:
What is YOUR tastiest treat?