BY RICHARD MOOREY
WE’VE had a real summer this year. It’s been warm and sunny with so many fabulous days. I spend a lot of time thinking about amazing fresh foods and how I’m going to cook it outside somehow so that I can get the most out of our short but amazing summer season.
Our company Evolution of Tastitude has been so busy this year with our BBQ sauces, catering, website and consulting and it has been great but it truly makes you appreciate the times when you can slow down a little and enjoy the finer things in life like a little camping, fishing, cooking over a real fire and telling stories around the campfire.
We were lucky enough to have been invited out to a beautiful little lake a while ago by some of our extended family.
It was during the funny story time around the campfire that it dawned on me that I hadn’t written about something to treat my four legged family members in a long time. As a chef I enjoy cooking of all kinds and we really do spoil our three dogs at home with probably more people food than most but I do bake cookies and treats for them from time to time.
The story that always brings a good laugh and inspired me today to do a little piece on homemade dog treats happened about six years ago and started much like this. I wrote a piece for homemade dog cookies and it went out on Wednesday like it normally does but the hilarity didn’t come until the following week when I received an email from one of my readers.
The email came from a wonderful lady who we will call Michelle. She had received my recipe from a friend who had thoughtfully cut out a recipe of mine from The Chronicle-Journal and given it to her thinking that she could make use of it.
Well following the making of my recipe Michelle emailed my directly to let me know that she was a regular reader and very often had made my recipes in the past and had always enjoyed them. This particular recipe, however, seemed a little “peculiar”. I had never let her down in the past so she soldiered on and made the cookie recipe according to instructions. She wrote that she had surmised that this particular cookie recipe was some savoury European cookie recipe but after tasting them she said she thought that I had made an error somewhere along the way and that unfortunately they were the worst cookies she had ever tasted and that I should check the recipe.
Upon reading this I could barely contain my laughter and was in tears as I wrote her back. As it turns out her friend had only cut out the recipe excluding the title and the remainder of the article.
She had eaten the cookies and had to spit them out. In my reply I asked her if she had a dog as I think that’s why she had gotten the recipe from her friend. The recipe was for a dog cookie with peanut butter and garlic that I regularly made for my dogs. Michelle did have a dog and after making them for her dog Trixie she said that they were much better received.
To this day every time I make dog cookies I smile and often tell this story to get a laugh and will always remember the nice lady who ate my dog cookies and try to picture the look on her face as she bit into dry and crunchy peanut butter and garlic dog treats. So in honour of this memory and in light of the fact I haven’t made my four legged fur crew homemade snacks in a while, here is a treat for your furry family members to enjoy!
Peanut Butter and Bacon Dog Cookies
1 cup crunchy peanut butter
3/4 cup milk
1 large egg
2 cups whole wheat flour
1 tbsp. baking powder
1/3 cup quick oats
4 strips cooked bacon, chopped
Preheat oven to 325°F
Line two large baking sheets with parchment paper.
In a large bowl mix the peanut butter, milk, and egg together. Add the flour and baking powder. You may need to turn the dough out onto a floured work surface and use your hands to work in the flour. Mix in the oats and bacon. The dough should be thick and heavy.
Using a floured rolling pin roll out dough then cut into shapes using cookie cutters or a knife. Arrange on the baking sheets. Bake for 15 minutes or until very lightly browned on the bottom. Remove from the oven, and flip the treats to bake the other side for 10 more minutes. Allow to cool completely before serving to your pup. Store in the refrigerator in an airtight container or Ziploc for up to 1 week. Can be frozen too.
Richard Moorey (aka Chef House) can be reached with email to firstname.lastname@example.org, through his website at www.evot.ca, or on his Facebook group Evolution of Tastitude. You can follow him on Twitter @House_74.