Hey everybody! It’s Wednesday night and my husband is out of town because of work. I just thought that it would be nice to introduce you to one of my furry babies, Carrie. She’s a maltipoo and she is 4 years and 5 months. I found her online and rescued her from a lady that could not keep her anymore because her husband was very sick. I adopted her when she was 3 months old. You might wonder why did I name her Carrie, well I named her after Carrie Bradshaw from Sex And The City which happens to be one of my favorite shows.
Carrie has been my very first best friend dog. We know so much about each other and she is always there (literally… she is ALWAYS there lol). She is very smart and affectionate but she also likes her own space. She loves toys, water (oh yeah … she has her own small swimming pool in summer time), ice cream, treats, Greek yoghurt and blueberries. Oh! I almost forgot, she is a sock thief.
When she turned one year old my husband and I celebrated her birthday . We bought her a couple of gifts and I baked a dog cake with all healthy ingredients. So, since then it is our tradition that we celebrate her every year. I will be posting different recipes for dogs like cookies and birthday cakes, they are very easy to make.
Today, I’ll teach you how to make these cookies that are made with peanut butter and pumpkin.
1/2 cup Natural Peanut Butter
1 cup 100% Pumpkin Puree, canned (I like to use the one you can find at Trader Joe’s)
1 3/4 cups Whole Grain Brown Rice Flour
1. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together peanut butter and pumpkin. Stir in the flour 1/4 cup at a time just until dough is no longer sticky.
3. Roll the dough out between two sheets of parchment paper to 1/4″ thick. Use a cookie cutter to cut out the dough, then place on the prepared pan. I bought a dog bone shape cookie cutter that I found at Home Goods.
4. Bake at 350 degrees Fahrenheit for 8-10 minutes. Let cool completely. Store in an airtight container.