I am one of the luckiest people in the world.
Let’s face it, as a mom, a wife, a daughter, a sister or a friend I may not always live up to what is expected of me. I know, I know CRAZY as that sounds occasionally it happens. Lucky for me though there are lots of special people in my life who let it slide.
At the top of that list is a VERY special someone whom I NEVER disappoint. This special someone loves me unconditionally. He follows me everywhere I go. He wakes me up every morning with a big wet kiss and I go to bed every night with him snuggled beside me. I leave the house and he runs to the window to watch my car pull out of the driveway. When I return home most of the time he is still at that same window. Waiting. He watches my car pull back up the driveway, runs to the back door and greets me with such excitement you would have thought I was gone for days. He can even tell when I’m a little stressed and he gives me extra lovin’ to help me off the ledge. This special someone is my dog Tucker.
Now that I have become a food blogger and do all my work from home he loves that I don’t go out as much but unfortunately some days I am so busy cooking, photographing and writing that I don’t give Tucker the attention I should. I make it up to him on the days I am less busy but Tucker still treats me each day as if I am the best person in his world.
Like I said….I am one of the luckiest people in the world.
- 2/3 cup pumpkin puree canned
- 2 large eggs room temperature
- 1/4 cup creamy peanut butter
- 2 1/2 cups whole wheat flour
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Place pumpkin puree, eggs and peanut butter in the bowl of a stand mixer fitted with paddle attachment. Mix on medium for 1 -2 minutes. Turn mixer down to low and add in whole wheat flour slowly. Turn mixer up to medium and mix until dough resembles small balls. If mixture looks too dry add a little water and if it looks too wet add a little more whole wheat flour.
Gather dough into a ball and turn out on a lightly floured work surface. Roll dough to about 1/4 inch thickness. Cut out shapes and place on parchment lined baking sheet. They do not expand so you do not have to place them far apart. Bake 15-20 minutes if your dog likes softer treats and 30 minutes if they like harder, crunchy treats. (I used a medium sized fire hydrant cookie cutter from Williams-Sonoma and I made about 30 treats.) Let cool on tray.
These treats will last a few days out on your counter. You can also refrigerate them and they will last about a week.
What I love about these treats is that I know exactly what goes into them, they are cheaper than the ones I buy at the store and healthier and Tucker loves them too!
*As with anything new you feed your dog please contact your veterinarian to make sure your dog does not have any allergies.
Recipe adapted from Use Real Butter