Our Iron Doggy Chef Competition is underway and I am LOVING what people are coming up with.
Who knew we had so many amazing doggy chefs in our midst? We kicked off the week right with this awesome Meaty Fruit Jerky recipe from Parenting Furkids and today we’re sharing some totally tasty cookies from Cristina’s Dog Treats in Tillamook, OR. (If you’re in the area, you should probably try some, eh?)
Click here to like Cristina on Facebook and stay up to date on all her tasty news:
We were totally excited to see the treats Cristina made – Purple Velvet? What a great idea!
Here’s what Cristina had to say:
” You can use other berries, but I liked the pretty purple. The color will vary depending on the darkness of carob powder. Mine was a light roast, so the purple came out really nice.”
The Stuff (aka Ingredients)
- 8 oz Cream Cheese
- 1 Tbsp Carob Powder
- 1 cup Blackberries, pureed
- 1 Tbsp Honey
- 1/2 cup oatmeal (gluten free)
- 2 cups Rice flour
How We Do It (Instructions)
Preheat oven to 350F.
Slice cream cheese into squares and place in mixer. Let mix to soften and fluff for a few minutes.
Add in pureed blackberries and carob powder. Mix well.
Add honey and oatmeal. I used oatmeal that was marked gluten free. Slowly add in your flour to form a nice dough. It will be a little sticky.
Do a quick knead on lightly floured surface and roll out to about 1/4" and cut into desired shapes.
Bake for 15 minutes. They cookies will still be a little soft. If you prefer a harder cookie, turn the oven off and leave cookies to cool inside for several hours.
Thanks for sharing Cristina! You and your pups have been entered into our prize draw and you’ll be featured on our Tasty Tuesday Anniversary hop!
There’s still time to get in on the Tasty Tuesday Anniversary fun – and you don’t even have to be a baker to do it!
You can enter with a recipe, a treat review or even a picture of what your dog will do for a treat!
We hope you’ll join us!