While I like to do my baking alone and without any distraction—a man’s got to concentrate, these cupcakes are serious business—I can’t escape the ever-longing eyes of my four-legged companion, Max. Hoping I’ll drop something or my steely reserve will be weakened by that cute little face of his and I’ll throw him a figurative bone, he’s never less than a foot away whenever I’m doing my thing.
In the interest of being a good dog owner and needing to find a use for the surprising number of squirrel-shaped cookie cutters I’ve inexplicably acquired, I figured I’d make him some biscuits. Hasn’t exactly kept his neediness at bay, but whatever. LOOK AT THAT FACE. And, if you’re into the whole eating with your dog thing, these are totally safe for human consumption. That’s weird, though. Don’t do that.
There are only four ingredients, so it’s a pretty simple recipe. The hardest part is kneading the dough. Man, this stuff is a pain to work with.
- 2 eggs
- 2/3 cup pumpkin puree
- 1/3 cup all natural peanut butter*
- 3 cups whole wheat four
- Preheat oven to 350 degrees (that’s Fahrenheit, ya commie) and line a baking sheet with some parchment paper.
- In the bowl of a stand mixer, combine eggs, puree, and peanut butter. Mix on low until fully combined.
- Slowly add the flour until it is fully incorporated. This dough is tough, so you’ll probably need to up the speed to medium-high/high.
- On a floured surface (use the same whole wheat flour, dummy), knead the dough until it’s a nice little ball.
- Using a rolling pin, flatten the dough ball until it’s a uniform thickness of about 1/4 of an inch.
- Use your favorite cookie cutter and have at it.
- Place cut out cookies on baking sheet and throw that biddy in the oven for about 25 – 30 minutes. Cooking time will depend on the size of your cookie.
- Give ’em to you dog as a reward for doing his business outside or whatever other behavior you’re trying to reinforce.
- Who’s a good boy?!