Happy Birthday to ME! Here are a few of my favorite recipes that would make for a fantastic birthday celebration:
Chocolate Birthday Cake Cupcakes
Gluten Free Chocolate, Chocolate Chip Zucchini Cake
Gluten Free Chocolate Almond Cupcakes
Chocolate Cardamom Cupcakes with Cinnamon Orange Buttercream
Salted Caramel and Chocolate Cupcakes
With Halloween tomorrow, here are a couple of ideas for party treats your guests will absolutely love!
Caramel Popcorn
Impossible Pumpkin Pie Cupcakes
Chocolate Pumpkin Pie
Dark Chocolate and Pumpkin Brownies
Pumpkin Chocolate Chip Cookies
When we first got Pond I decided I wanted to try making homemade doggy treats for her. I had been looking on the back of the treats we were purchasing her and I couldn’t pronounce half the ingredients. I happened on this awesome site with a bunch of great recipes! So far I’ve made two of the recipes, the pumpkin/peanut butter cookies and the carrot/applesauce cookies. Pond enjoyed both kinds but she REALLY loved the pumpkin and peanut butter ones.I decided to play around with the recipe a little bit in order to get something tailored to Pond’s tastes. She adores these cookies! We are planning to take them to the Thanksgiving family gathering to share with her “pack” (there are three dogs in the extended family that “Pond” wants to share these with).Because the ingredients are all natural you don’t have to worry as much that your dog will overeat these treats. They are healthy for the dog. I’ve tried them too. They are pretty plain but have a pretty good flavor if you aren’t expecting a sugary snack.
Slowly add the remaining ingredients.
I don’t have a cute bone cookie cutter so I simply rolled the dough out on my counter to the approximate size of my baking sheet. I then transferred the dough to the greased baking sheet and filled in the cracks. I cut the dough into cookie sized chunks before putting in the oven.
Bake for 30 to 35 minutes until golden brown.These cookies will harden as they cool. Make sure that you start breaking them apart before they are completely cool. As they bake they will puff up and fuse to the cookie next to them so you need to make sure to start breaking them apart while they are still warm.
Store in an airtight container in the fridge. They should last about a week and a half this way. The salt in the recipe will help them last slightly longer than cookies without it.