Homemade dog treats recipes from Pinterest

jds633955338731577091_cheinbiscuits-bs5

 

We love our dogs and couldn’t imagine our life without them! So why not offer them the best for their health and shape? After searching on Pinterest I found a lot of original and sweety recipes for our lovely friends. Your dog will love you even more after reading this article!

Let’s cook everybody, it’s summertime and your dog is waiting for new and tasty meals :)

Homemade Sweet Potato Dog Chews

Capture d’écran 2015-07-23 à 11.26.31

Ingredients:

–> Sweet potato

Directions:

  1.  Preheat the oven to 120°C. Wash and dry your sweet potatoes. Thinly slice your potatoes.
  2. Place them on a baking sheet lined whith parchment if you have it. Then, bake them for 3 hours, turning them over halfway through.
  3. Store them in the fridge or freezer because if you leave them out they could get moldy

 

 

Frozen pupsicles

Capture d’écran 2015-07-23 à 11.34.33

Ingredients:

  • 1/4 cup peanut butter
  • 1/2 cup plain yogurt
  • 1 ripe banana
  • 1 teaspoon ground flax seed
  • Splash of unsweetened almond milk

Directions:

  1. Combine all ingredients in a blender
  2. Blend until smooth
  3. Put into ice cube trays or small bowls
  4. Freeze until solid. Remove from freezer 5-10 minutes before serving to soften.

 

 

Apple Crunch Pupcakes

Capture d’écran 2015-07-23 à 11.38.32

Ingredients:
  • 2 cups of water
  • ¼ cups of apple sauce
  • ¼ teaspoon of vanilla extract
  • 1 egg
  • 4 tablespoon of honey
  • 4 cups of whole wheat flour
  • 1 tablespoon of baking powder
  • 1 cup of chopped apples (about 1 apple)
Directions:
  1. Preheat oven to 180°C
  2. In a large bowl mix water, apple sauce, vanilla, egg, and honey together with a whisk.
  3. Combine whole wheat flour and baking powder and stir into wet ingredients.
  4. Fold in chopped apples.
  5. Spoon mixture into greased muffin tins.
  6. Bake for 35 minutes; let cool.

 

 

Homemade Peanut Butter and Yogurt Frozen Dog Treats

Capture d’écran 2015-07-23 à 11.44.41

Ingredients:

  • Plain Greek yogurt
  • Natural peanut butter
  • Heart (or any) ice tray

Directions:

  1. Spoon a small amount of peanut butter into the base of the ice tray.
  2. Dollop heaping spoonfuls of the yogurt to cover the peanut butter in each mold
  3. Press yogurt down into the molds using the back of your spoon to make sure they’re packed
  4. Pop into the freezer for at least 4 hours

 

 

Sweet Potato Peanut Butter Sandwich Dog Treats

Capture d’écran 2015-07-23 à 11.50.59

Ingredients: 

  • 1½ cups self-rising flour
  • 1 sweet potato, grated (about 1 cup)
  • 1 tablespoon of honey
  • 1 egg
  • 6 tablespoon milk — if your dog is sensitive to dairy, substitute water
  • 4 oz of vanilla yogurt
  • 2 tablespoon smooth peanut butter

Directions:

  1. Preheat oven to 180°C
  2. In a bowl, combine flour and grated sweet potato
  3. In a separate small bowl, combine the milk, honey and egg — whisk to combine
  4. Pour wet ingredients into the dry ingredients and mix until dough comes together (if the dough is too wet, you can sprinkle in a little more flour until the texture is close to a putty texture)
  5. Form dough into a ball and wrap in saran wrap
  6. Chill dough for 15-20 minutes
  7. Roll out dough on a well floured surface and press out small circles from the dough
  8. Place cut out dough on a baking sheet lined with parchment paper
  9. Bake for 15-20 minutes until dough has slightly risen and puffed
  10. While dough is baking in the oven, combine yogurt and peanut butter in a small bowl until well combined
  11. Chill icing until ready to make sandwiches
  12. Remove sweet potato dough from oven and cool for 5 minutes
  13. Take one sweet potato round and ice with peanut butter icing (my guess is about 2 teaspoons of icing)
  14. Top iced round with a second sweet potato round to form the sandwich
  15. Repeat with remaining sweet potato rounds and peanut butter icing
  16. Store in an air tight container in the refrigerator for up to 1 week

 

 

Chicken Wild Rice Dog Treats
Capture d’écran 2015-07-23 à 11.55.25

Ingredients:
  • 1 cup wild rice, mashed (may sub with another rice)
  • 1 cup chicken, diced fine or shredded
  • 3 Tablespoons rice flour (I used Bob’s Red Mill)
  • 1 Tablespoon fresh parsley, diced
  • 1 egg, beaten
 
Directions:
  1. Preheat oven to 180°C.
  2. Combine all ingredients in a medium mixing bowl and stir until well incorporated.
  3. Using a spoon, press mixture into each cavity, packing tight and filling nearly to the top.
  4. Bake for 25 minutes or until top begins to turn golden brown.
  5. Let cool completely before serving.

 

 

Small Batch Peanut Butter Banana Dog Biscuits
Capture d’écran 2015-07-23 à 11.57.21

Ingredients:
  • 1 cup whole wheat flour
  • ½ banana, mashed
  • ⅓ cup peanut butter
  • 2 Tablespoon ground flax seed
  • ¼ cup almond milk (unsweetened)
 
Directions:
  1. Preheat oven to 180°C.
  2. Combine all ingredients in a medium mixing bowl.
  3. Mix ingredients together thoroughly using a spatula until well combined.
  4. Roll out mixture on a floured surface to approximately ¼”. Cut into desired shapes. Repeat with remaining dough.
  5. Place on a nonstick baking sheet and bake for 20 minutes.

 

 

Bacon and cheese muffins

Capture d’écran 2015-07-23 à 11.59.20

Ingredients:

  • 2 1/2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/4 cup cooked turkey bacon, crumbled
  • 1/4 cup finely shredded cheddar cheese
  • 1 cup milk

 

Directions:

  1. Preheat oven to 180°C.
  2. In a large bowl, combine flour and baking powder.
  3. Stir in milk, chopped bacon and cheddar cheese until a soft dough forms
  4. Roll out the dough with your hands to make half inch balls
  5. Place balls on a cookie sheet and bake for 10 minutes, flip and bake for another 10 minutes or until slightly crunchy.
  6. Cool and store in an airtight container for 3-5 days or in the freezer for up to one month.

 

 

Dog biscuits with cream cheese
Bone-Shaped Dog Treats With Cream Cheese Icing

Ingredients:

- For the biscuits:

  • 1-1/4 cups all-purpose flour
  • 1-1/4 cups whole wheat flour
  • 1-1/4 cup cornmeal
  • 1-1/4 cups old-fashioned rolled oats
  • 1/2 cup toasted wheat germ
  • 1/2 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons salt
  • 3/4 cup cold unsalted butter, cut into 1 tblsp pieces
  • 1 cup + 1 tblsp water
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint leaves
  • 1 large egg

- For the frosting

  • 12 ounces nonfat cream cheese, room temperature
  • 2 teaspoons honey
  • 1 teaspoon of vanilla
  • 3 teaspoons of cinnamon

Directions:

- For the biscuits:

  1. Preheat oven to 180°C
  2. Grease two large baking sheets
  3. Pulse flours, cornmeal, oats, wheat germ, brown sugar, baking powder and salt in a food processor until combined.
  4. Add butter and pulse until mixture resembles coarse meal with pea-size butter lumps.
  5. Add 1 cup water and pulse until a coarse, dense dough forms.
  6. Turn dough onto a lightly-floured surface and knead in parsley and mint until well distributed.
  7. Gather, then halve dough with scraper.
  8. Form into 2 ball and flatten each into a 6-inch disk.
  9. Roll out 1 disk of dough into a round on a well-floured surface with a well-floured rolled pin.
  10. Cut out as many biscuits as possible and arrange about 1/4 inch apart on a baking sheet.
  11. Gather scraps and reroll, then cut out more biscuits.
  12. Whisk together egg and 1 tblsp water.
  13. Brush biscuits with egg wash and bake.
  14. Turn sheets after about 15 minutes.
  15. Bake until tops are golden brown about 35 minutes total.

- For the frosting:

  1. Combine all ingredients in a large bowl.
  2. Beat with a hand mixer until fluffy.
  3. Frost cookies with a spatula or fill a pastry bag fitted with a fine tip and pipe onto cookies.
  4. Add food coloring, if desired.
Pupcakes
Capture d’écran 2015-07-23 à 12.15.06

Ingredients: (6 cakes)

- For the cupcake

  • 1/2 cup organic whole wheat flour
  • 1 teaspoon baking powder
  • 1/3 cup canola oil
  • 1/2 cup apple sauce
  • 1 egg
  • 1/2 container of Oikos Greek yogurt with honey
  • 1 tablespoon honey
  • 2 tablespoons smooth peanut butter

- For the frosting

  • 2 ounces of cream cheese
  • 4 tablespoons canned pumpkin
  • 2 tablespoons honey
  • 2 tablespoons of Oikos Greek yogurt with honey
  • 1 tbspn of flour (just to thicken it)

Directions:

- For the cupcake

  1. Preheat oven to 180°C
  2. Mix all the ingredients into a bowl
  3. Scoop batter evenly into cupcake pan
  4. Bake for about 35-40 minutes
  5. Take out and let cool, spread frosting over (recipe below)

- For the frosting

Mix all of the ingredients together until smooth and spread evenly onto “pupcakes”

 

 

Cinnamon rolls

1-cinnamonrolls

Ingredients:

  • 2 cups whole wheat flour
  • ½ cup milk
  • 2 tsp. cinnamon
  • ¼ cup coconut oil
  • 1 egg
  • 1 egg for wash

- For the filling

  • 1 Tbsp. brown sugar
  • 2 tsp. cinnamon

- For the icing

  • 2-3 Tbsp. Cornstarch
  • 1-2 tsp. milk or water

 

Directions:

  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
  3. Stir flour and cinnamon together.
  4. In separate bowl combine oil, egg, and milk together.
  5. Mix dry and wet ingredients thoroughly with your hands until well combined.
  6. Flour surface well. Place dough on flour, knead 4 or 5 times. Roll dough out to a ¼” thick rectangle.
  7. In a separate bowl combine cinnamon filling ingredients well. Sprinkle over dough. Roll dough tightly into a log. Slice dough to ½” thickness.
  8. Place “cookies” on baking sheet. Whisk 1 egg, brush over the top of each cinnamon roll.
  9. Bake for 15-20 minutes.
  10. Allow to cool, store in refrigerator for up to 4 weeks.

- For the icing

  1. Place cornstarch in a small Ziploc bag, add milk or water 1 tsp. at time until cornstarch has a thick soup consistency.
  2. Massage bag to combine well.
  3. Snip off a small corner of the bag, keeping it pinched so you control the flow
  4. Drizzle “icing” back and forth over the top of your cinnamon buns.
  5. Allow to dry and place in an airtight container in the refrigerator for a week.

 

 

Pizza for dogs

Capture d’écran 2015-07-23 à 12.25.33

Ingredients:

  • 2 cups of Whole Wheat Flour
  • 2 cups of Unbleached White Flour
  • 1/2 cup of Corn Meal
  • 1 egg
  • 1 3/4 cups of water – 2 cups of water
  • 3 tablespoons of olive oil or vegetable oil
  • 2 tablespoons of parsley
  • 1 teaspoon of basil
  • 1 cup of grated cheese
  • 1 cup of chopped sundried tomatoes.

 

Directions:

  1. Time to fire up the over to 190°C
  2. Put all of your ingredients in a large bowl
  3. Mix well then flour a working space and knead the dough till it well formed
  4. Roll out the dough
  5. Cut out any size or shape you would like
  6. Cut out and on a greased baking sheet or placed on parchment they get popped into the over for approximately 50 minutes.
  7. After 40 minutes, brush them with oil and sprinkle some extra cheese on top

 

 

Dognuts

11-doughnuts

Ingredients:

- For the donut

  • 1 Egg
  • 2 cups Whole Wheat or Unbleached Flour
  • 3/4 cup of Beef or Chicken Broth. I use Sodium Free.
  • 3 Tablespoons of Old Fashioned Oats

- For the icing

  • Non Fat Plain Greek Yogurt
  • Honey
  • Sprinkles

 

Directions:

  1. Preheat the oven to 200°C and prep a baking sheet by spraying with Pam.
  2. Whisk the egg in a large mixing bowl.
  3. Add the flour, broth, and oats to the egg mixture.
  4. Continue to mix together until you have a dough like consistency.
  5. Roll out the dough on a lightly floured surface.
  6. Cut out the donuts using a large circular cookie cutter.
  7. Take a smaller circular cookie cutter and cut a hole into each donut.
  8. Place the donuts on a baking sheet.
  9. Place the donuts in the oven and bake for about 15 minutes.
  10. Once the donuts have cooled, decorate them with some icing

 

Source: Pinterest

Leave a Comment.