Meet Zoe. She’s our little princess. She’s our entertainment around the house but she’s going to have a little friend come August. She’s spoiled rotten and when Baby C gets here I think she will be protective of the baby as much as she is over me.
Zoe loves peanut butter. I can’t eat peanut butter and crackers without her sitting next to me pawing at my hand, begging for some too. I do go to the doggie bakery here in town but paying $2.50 for one dog cookie is only for special occasions. She LOVES them and she jumps up and down whenever I have the bag in my hand.
I found that I can make treats at home cheaper than buying treats at the doggie bakery. This recipe couldn’t be any easier to make, and it makes a lot!
Before baking, I did some research on what you can feed your dog and what could be dangerous for your dog also. These are some of the foods you need to keep alway from you dog at all times. There are more foods but here are jut a few.
Dangerous Foods: Chocolate, coffee, tea or other caffeine, grapes, raisins, currants, macadamia nuts, onion, garlic, and avocado. Most of these foods can cause vomiting and diarrhea and be toxic to the heart and nervous systems. (source from peteducation.com)
Mix the whole-wheat flour and the baking power together in one bowl.
In another bowl carefully mix the peanut butter and milk together until creamy.
Add the wet to the dry and mix well.
Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thickness and cut out shapes.
Place on cookie sheet with parchment paper and bake for 12 – 15 minutes or until golden brown.
Move to a cooling rack to cool completely.
Your dog will love you even more! I promise.
And they’ve been doggie approved!!
Peanut Butter Doggie Treats
Recipe from BrownEyedBaker.
1 cup whole-wheat flour
1/2 Tablespoon baking powder
1/2 cup natural peanut butter
1/2 cup low-fat milk
Preheat oven to 375 degrees. In a bowl, combine flour and baking powder. In another small bowl, mix peanut butter and milk. Add wet mixture to dry, and mix well.
Turn out dough on a lightly floured surface and knead. Roll out to 1/4-inch thickness and cut out shapes. Place on a baking sheet lined with parchment paper and bake 12 – 15 minutes or until lightly brown. Cool and store in an airtight container.
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