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February 23rd is National Dog Biscuit Appreciation Day!  Your doggo will love helping you make these special treats at home in your Pawtisserie!


Bacon Dog Biscuits

• 1 ½ C. whole wheat flour

• 1 C. all-purpose flour + some for rolling

• 1 C. dry milk powder

• 1/3 C. bacon fat – rendered from 1 Lb. bacon

• 1 egg

• 1 ¼ -1 ½ C. water ( I used about 1 1/3 C.)

Preheat oven to 300. In a stand mixer, combine both flours and the dry milk (with the paddle attachment). Slowly drizzle in the fat. Next add the egg and the cold water. Mix well to form a dough. (If the dough is too sticky, add more flour a little bit at a time. Turn the dough out onto a floured work surface and roll out to ½” thick. Cut with any desired cookie cutter shape and place on a silicone line baking mat and bake for 30 minutes, then remove the pan from the oven and flip all the biscuits over. Bake for another 10 minutes. Let cool completely on a wire rack. Will keep in an airtight container for up to 1 month.

Doggie Breath Mints

• 2 ½ C. old fashioned oats, ground to a flour consistency

• 1 bunch parsley, chopped

• 1 container3 of mint, chopped

• 1 egg

• 1/3-1/2 C. water ( I used a scant ½ C. )

• 3 T. coconut oil, melted, but not hot

• Pinch of salt

Preheat the oven to 325. In a bowl, whisk together the parsley, mint, egg, water, oil, and salt. Add the oat flour and work in to combine. If the dough is too crumbly, add a bit more water – a little at a time until the dough comes together. Turn the dough onto a floured work surface and roll out to about 1/8th inch thick. Using the cookie cutter of your choosing, cut out the dough and place on a silicone baking sheet. Bake for 30 minutes, flip the treats over and bake for 10 more minutes. Remove from the oven and cool on a wire rack. Store in an airtight container for up to 1 month.

Pumpkin & Blueberry Cupcakes

• 1 egg

• 2 T. honey

• ¼ C. pumpkin

• 1/3 C. peanut butter

• 3 T. whole wheat flour

• 3 T. oat flour (ground oats)

• ½ tsp. baking powder

• Pinch salt

• ½ C. blueberries, frozen, most of the juice drained off.

Preheat oven to 350 degrees. In a bowl, combine the egg, honey, and pumpkin. Stir well to combine. Next add the peanut butter and stir well to combine. Then add the whole wheat and oat flours, the baking powder and the salt and combine well. Finally add the blueberries and fold in. Pour into mini muffin cups or pans, and bake for 13 minutes. Remove from oven and let cool on a wire rack to room temperature.

Pumpkin & Peanut Butter Cookies

• ¼ C. peanut butter

• ¼ C. pumpkin puree

• 1 T. molasses

• 1 T. water

• 1 C. rice flour

• 1/8 tsp. cinnamon

• Pinch Salt

Preheat oven to 325 degrees. In a bowl, combine the peanut butter and the pumpkin. Stir well. Next add the molasses and water. Stir well Then add the rice flour and cinnamon. Combine well. Scoop out balls of dough with a tablespoon. Place the scooped balls on a silicone baking mat and press down on the top with a fork. (traditional people peanut butter cookie style). Bake for 15 minutes. When done, cool on a wire rack. Will keep in an airtight container for 1 month.

Sweet Potato & Carrot Dog Biscuits

• 3 C. whole wheat flour

• ½ C. sweet potato, roasted and mashed

• ½ C. carrot, finely shredded

• 1 egg

• ¾ C. water

Preheat oven to 350 degrees. In a bowl, combine all the ingredients; mix well to combine and knead into a ball. Roll out the dough ball to ¼” thick. Using the cookie cutter of your choosing, cut shapes out of the dough and place them on a silicone lined baking sheet and bake for 30 minutes or until golden brown. Cool on a wire rack. Store in an airtight container for up to 1 month.