This week I baked treats for Peanut & Calvin, my pals Jillian Lauren & Scott Shriner’s doggies. Jillian & Scott are a dynamic duo whose careers take them away from home more than Peanut & Calvin would like.
Jillian and I go back a ways, we once shared the stage as members of the Velvet Hammer Burlesque. Jillian has since hung her tassels and became a New York Times best-selling author with her memoir Some Girls, and Scott’s a full-time rock star playing bass with the band Weezer.
Jillian’s jetting off soon to promote her latest novel Pretty and Scott’s rockin’ away somewhere, so I baked extra special treats for Peanut & Calvin to bring them comfort while “mom” & “dad” are away.
This was my first time making Vegetarian biscuits and working with “icing”, which I made with instant mashed potatoes and food coloring. From what I read on the net (so it must be true), food coloring is safe for dogs in small doses. I need more practice with food coloring, I did not like the icing colors I ended up with, however, the biscuits look and smell very appetizing.
click image to enlarge
1 c finely crushed dried bread crumbs
1 c unbleached whole wheat flour
1 c bulgar wheat (I couldn’t find bulgar wheat so I substituted with quinoa)
1/4 c soy milk
1 1/2 tsp brewers yeast
1 cup vegetable stock
1. Preheat oven to 400F. Lightly grease or use parchment paper to line 2 cookie sheets or baking trays
2.in large bowl using fork or wire whisk blend the bread crumbs, flour, wheat, soy milk and yeast.
3. using a fork make an indentation in the center of the dry mix and add 1 cup of stock.
4. using a large spoon, spatula or your hands blend together until the mixture pulls away from the sides of the bowl and forms a soft dough. If the mixture seems dry, add a little stock one tbsp at a time.
5. turn the dough onto a lightly floured flat surface, and using a rolling pin roll out 1/4 inch thick. Use a cookie cutter to cut out as many cookies as you can, reworking the scraps as you go. The dough will become stiff as it’s reworked.
6. place cookies side by side on cookie sheets. bake for 20-25 mins or until the cookeis appear very dry and the edges are a light golden brown. remove trays from oven and cool to room temperature. turn off oven.
7. when cookies have cooled completely, put all of them on a single baking tray and return to the cooling oven. Leave undisturbed without opening oven door for 8 to 16 hours (this dries them out and allows for long term storage)
Makes approx 98 cookies (I did not remotely get 98 cookies, perhaps my cookie cutters were too big).
Jillian & Scott's adorable son, Tariku.
Here’s last week’s dog treat blog, in case you missed it!