Ask anyone, I love my dog more than I love most people. I do everything I can to keep her safe and healthy! Unfortunately, the pet-food industry is an extremely dirty one. Companies constantly cutting costs (just like the human-food industry) create nightmares for the consumer. From staph and other bacterium contaminates to mystery deaths and illness from treats sourced in China, it seems that no one can be too careful! The best alternative I can think of is to make her treats at home! This was my first attempt at a dog treat recipe, and was pleasantly surprised!
Cut out the crap! A dog treat recipe without the added junk.
I basically threw all of her favorite foods into a dough-mixture that was sure to please. Whole-wheat flour was used for the base, resulting in a nice protein-rich crunch. From here, you can experiment with whichever dog-safe foods your fur-baby likes! I chose banana, pumpkin, cinnamon, and almond butter for the flavor, a flax egg for added omegas for skin and coat health, and rolled oats for a nice texture change (I like to pretend she notices).
After all the patient waiting, Athena finally got the treat she had been faithfully sniffing the oven for!
As soon as they cooled, I broke one in half to test it against the real food critique. A couple of sniffs and BAM!! Cookie disappeared into the depths of the beast’s mouth. Never to be seen or heard from again.. that is, until she realized it was gone and started begging for more. Success! I like to give these out when special attention is needed. Even though this dog treat recipe is fairly healthy (especially compared with store-bought), too much of anything can be hard on their little tummies. We save these for good bath-times, overly successful walks, or advanced tricks she masters! I’m convinced these alone are motivating her more than I ever could!
Let me know how your fur-baby likes them! How did they turn out? Respond in the comments below 🙂
Following a chocolate layer cake recipe can be a daunting task.. trust me! In my test kitchen this week, I had to scrap several full cakes due to improper taste, texture, or size. It sucks to be a perfectionist. Fortunately, going through all this trial and error, I was able to create the most fool-proof vegan chocolate layer cake recipe to date! Easy to follow, easy to recreate, this beauty can be used for any occasion cakes are needed (when are they not!?)
Check your ingredients before departing on your chocolate layer cake recipe adventure!
After almost ruining two cakes, I started to question what I was doing wrong.. My cakes weren’t rising, or they would rise and then sink halfway through baking. I’ve made plenty of cakes before, but it felt as though I was brand new to the science. After doing some research, I discovered that my baking powder had gone stale! When mixed with water, instead of a violent bubbling I got a sad-looking fizz. Who knew it has to be replaced within a year!? That would explain my recent bad-luck with sinking cakes, the powder wasn’t active enough to help them rise! The phrase science of baking is no joke! Everything must be in perfect sync for the baked good to turn out flawlessly.
On to the real fun! And by fun, I mean the chocolately realness that is this cake.
Rich, indulgent, moist, decadent.. I can go on forever about this chocolate layer cake recipe. After many disappointing batches, this cake was everything I could have hoped for. I used my all-purpose buttercream to decorate this beautiful work of art, along with fresh, organic strawberries and raspberries for a nice pop of color! Perfect for any occasion, I purposefully chose the red berries for a nice holiday-feel. Leave them or change it around for an all-reason cake! Birthday? Cake. Bat Mitzvah? Cake. Family reunion? Being so deliciously distracting, this cake could very well be your only escape from your aunt’s favorite game of 1,000 questions.
How did you decorate the cake? How did it turn out? Let us know in the comments below!
Very few dessert components are as functional (and necessary!) as a delicious, easy buttercream frosting recipe. I require mine to be light and creamy enough for beautiful height, all while maintaining a rigid and tacky texture. A sloppy buttercream will not hold a simple layer cake together, let alone deliver precise piping work.
Having gone through hopeless batches of goopy messes, this easy buttercream frosting recipe was an answer to my dreams. I am able to pipe with it, adhere cakes to all kinds of cake-boards, frost cupcakes, and spoon directly into my mouth (please send help). Even better, it only takes a couple of minutes to whip together, quickly becoming my go-to frosting for almost everything!
A new take on an old classic, this easy buttercream frosting recipe is guaranteed to please. Creamy, fluffy, and light in all the right places, a beautiful consistency all comes down to the technique!
Buttercream frostings tend to be fussy about two things; time spent whipping and the butter temperature. If you don’t please the sugar-gods, you’ll have a chunky, oily, melted mess. No thank you. Save yourself the hassle, learn from my mistakes!
- The butter needs to be slightly stiffer than ice cream; solid enough to hold its shape, but soft enough to manipulate. I usually let it sit out for about two hours before making.
- Whipping the mixture is gonna take time, too. Once the butter is ready, cream it together with the shortening until it looks soft and uniform (usually a couple of minutes). Adding the sugar is another four minute mixing procedure, followed by the milk and another six to seven minutes of mixing. All the whipping adds an immense amount of air into the mixture, resulting in a deliciously light frosting!
These guidelines will help create a delectable frosting that is practically all-purpose! For more intricate piping designs and cake-construction, keep the mixture quite thick. Otherwise, add milk to desired consistency!
This easy buttercream frosting recipe is as traditional as they come, tailor to your needs! Experiment with colors, flavors, and other additions and let me know how they turn out in the comments below!
It’s no joke when I talk about having an almond butter addiction… I already put the all-purpose spread on everything imaginable, but I struggled to find a way to make it even better. Being a self-proclaimed connoisseur of food combinations, I just know when things are meant to go together.. Hurricanes and news coverage, peanut butter and jelly, and chocolate with almond butter. It’s a match made in heaven! This Chocolate Almond Butter Recipe solves my first-world problem of going through the hassle of adding chocolate after the fact. Skip a step and blend it right in! Serving cinnamony deliciousness, this almond butter goes perfectly on everything; toast, pancakes, bagels, spaghetti (okay, maybe not spaghetti…) The addition of chocolate also seems to help thicken the butter, even better! This recipe really is an answer to all of my dreams 😉
A perfect chocolate almond butter recipe for the laziest cook!
If you don’t yet have a Vitamix,
this is the perfect excuse! Three ingredients, ten minutes, and you’re done! Simply throw the goods into the blender, increase to variable “10”, and mash that shit down with the tamper until it runs smoothly through the blades (about a minute). You’re in control from here! Blend until desired consistency is achieved and voilà! The cinnamon sensually pairs the chocolate and almonds for a spread goes amazingly well on practically anything.
(If you’re not a fan of chocolate, simply omit for an even easier original almond butter recipe!)