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Guess Who Turns 4 Today??? {+ a Canine Treat Recipe - Peanutty Dog Biscuits}

January 20, 2014


My "big boys" Oliver and Emerson turn 4 years old today.
It's hard to believe they are already 4, although it's also hard to remember life without them.
A proper Birthday celebration should always involve treats so we made a peanutty biscuit just for the occasion.


 Jack thought he'd enjoy a bit of the biscuits too but soon realized it was more fun to have his brothers jealous of his cookie stash.


 I always have the dream that my animals will willingly wear any crazy things I have for them.
We'll take beautiful photos as they pose oh-so patiently.
They'll get cookies as payment for such impressive photos.
Nope.
Doesn't happen in this household.
Ever.

Em is not impressed

Emerson always thinks things are after him.  

Jack couldn't pull the hat off so he thought he'd lick it off

a very sad looking Oliver - pleading to have the hat removed
The Birthday hats were definitely not a hit but the celebration was.


 Happy Birthday big boys!!

Here's the recipe for their Peanutty Biscuits.





Peanutty Dog Biscuits
adapted from a recipe by Three Dog Bakery

1 1/2 cups all-purpose flour, divided
1/4 cup quick rolled oats
1/4 cup chopped unsalted peanuts
2 Tablespoons baking powder
3 Tablespoons canola oil
2 Tablespoons runny honey
5-6 Tablespoons skim milk

Preheat the oven to 400 degrees Fahrenheit.  Place a piece of parchment paper on a cookie sheet or use a sil-pat mat.

In a large bowl, stir together 1 1/4 cups of the flour, oats, peanuts and baking powder.  Stir in the oil and honey, until mixture is well blended, then add the milk.  Stir to form a stiff dough.  If dough is too sticky, add remaining 1/4 cup flour, a teaspoon at a time until dough is stiff.


Turn the dough out onto a lightly floured surface and knead until all dough comes together and is smooth.  With a rolling pin, roll to 1/4 inch thickness.  Cut with cookie cutters and prick dough with a fork, evenly across the surface.

Place cookies on prepared cookies sheet {they don't rise so they can be close together} and bake 10-12 minutes, or until golden brown and crunchy.

Cool completely before serving.

Store in sealed container at room temperature up to 1 week.  For longer storage, store in freezer-safe container up to 2 months {thaw before serving}.





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