It’s mid-February and we’ve just had our first snow day of the season. (Sorry East Coasters.) I know a lot of people here who were ready for one, so I’m glad they got it. I enjoyed mine after I finally settled into it – I tell you, I can squander half a day off deciding on the best way to spend it. Why is it so hard to simply let a day unfold?
I recently rearranged my living room so I could plan my garden and work on this blog in front my newly painted fireplace. It’s so much cozier, and the light is better too. It’s made me much more productive.
I began by starting a fire. Then I brought in some branches from the quince out back that is going to take over my neighborhood if I don’t do something about it soon. Hopefully they’ll start blooming in the next couple of days.
I’ve been wanting to make Wilson some more dog biscuits since I ran out of the last batch and today seemed like the day. This is a quick fun recipe. It’s also a nice tactile activity that provides healthy unprocessed treats for your best buddy and gives you a good reason to turn on the oven on a cold day. They make great gifts too. Turn up the music, get your hands into it, and in 45 minutes, with a few basic ingredients, you can have approximately 50 Homemade Dog Biscuits. If you don’t have wheat germ on hand, it’s a good thing to have around. It’s filled with vitamins and minerals, and is a good source of animal-free protein. You can slip it into all sorts of recipes from smoothies to baked goods. This recipe is adapted from the 2014 holiday issue of Front Porch, the magazine of the Arkansas Farm Bureau.
Homemade Dog Biscuits
H O M E M A D E D O G B I S C U I T S
1 C whole wheat flour
1 C white flour
1/4 C cornmeal
1/4 C wheat germ
1/4 C Asiago cheese, finely grated
1 t (or so) fennel seeds, pestled (optional, but good for the breath and health of your dog)
2 T (or so) fresh parsley, chopped fine-ish (optional, see above)
1 C (or so) chicken stock
Preheat the oven to 350. Line two baking sheets with parchment paper.
Mix all ingredients except the chicken stock into a big bowl. Add the chicken stock and stir until everything comes together. You might need to add flour or chicken stock at this point to get a nice dry-ish dough that won’t stick to your rolling pin. Turn the dough out onto a floured surface, or a piece of parchment paper. (It took me forever to get the dough out of the cracks of my rustic prep table last time, hence the parchment paper…)
Roll it out until it’s about 1/4″ thick.
I borrowed dog bone-shaped cookie cutters from my sister, but you could simply cut them into an appropriate size for your friend or use a cookie cutter of another shape. I assure you, the recipient won’t care.
Keep putting the dough scraps back together, rolling it out, and cutting biscuits until you have used up your dough.
Place in the oven and bake for around fifteen minutes. Keep an eye on them and don’t let them get too brown. Because they’re golden to begin with that can be a little tricky.
Try one yourself when they cool down – you know what’s in them. With the addition of some salt, they might make a decent little person biscuit. I’m going to experiment with adding applesauce or peanut butter in there next time. Keep them in an air tight container and dole them out when appropriate. Since Wilson found a rib, a bagel, and a Super Sonic breakfast burrito (the tater tot gave it away) on our walk this morning (in the snow, no less) and reluctantly relinquished them, maybe I’ll give him an extra one today. He’s obviously starving.
Next up, all about leeks! Stay warm out there!