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You know, for a blog called “Kol’s Notes”, that Mama of mine has been woofing a whole lot about Felix lately.
Gag me with a bully stick. I’m letting her have one last post and that’s it. Then it’s back to all Kolchak all the time, puppy.
Mama wanted to make the Felix’s favourite foods for his Gotcha Day.
There are few things in love that get the Felix all riled up more than potato. Seriously, he adores them. He’d be happy with a plain potato treat, but the Mama tries to add some meaty goodness to all of our dog treat recipes.
- 1 1/2 c. mashed potato
- 1 1/2 c. onion-free meat stock
- 2 eggs
- 3/4 c. plain, fat free yogurt
- 2 tbsp. olive oil
- 2 tbsp. dried parsley
- 1/2 c. shredded low-fat cheddar cheese
- 1/2 cup potato flour
- 3/4 cup tapioca flour
- 2 tsp. baking powder
Preheat oven to 350F.
In a medium bowl, whisk the eggs. Stir in mashed potato, stock, yogurt, olive oil and parsley.
Mix in cheese and baking powder.
Stir in potato flour & tapioca flour stirring until fully combined. The mix should be a thick, sticky paste. I found it was a real pain in the tail to work with, until the Daddy (in a moment of sheer brilliance) suggested we use a piping bag.
Load a piping bag with a couple & a Wilton #12 tip. Fill the bag with batter. Pipe a 1/4” of batter into the bottom of each mini cupcake tray.
Bake for 45 minutes, until golden brown on top. Remove from oven and allow to cool.
While the puffs are baking, saute buffalo in a pan until golden brown. Place in a blender or food processor and puree, adding water a little at a time until it forms a thick paste.
Spoon a dollop of buffalo paste onto half the potato puffs. Top with a second puff, like a sandwich cookie.
They're super crunchy and tasty right out of the oven, but they get droopy as they cool. If you want them to stay crunchy, turn the oven down to 150 bake bake an additional 2 - 3 hours.
Line a baking sheet with parchment. Pipe 1/2” round dots of batter onto the pan. Bake for 30 minutes. Flip (or you know, kinda shake around until most of them flip. Whatevs.) Bake for 15 more minutes. Remove from oven and allow to cool.
Line a baking sheet with parchment. Pipe 1” – 2” long “sticks” onto the tray in rows (or make letters!). Bake for 30 minutes. Flip (or you know, kinda shake around until most of them flip. Whatevs.) Bake for 15 more minutes. Remove from oven and allow to cool.
Don’t tell the Mama I told you this, but last night I caught her dipping in Potato Sticks in garlic aioli and eating them.
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