Frozen Yogurt Covered Strawberries
Ingredients:
Vanilla or Plain Yogurt
Strawberries
Directions:
1) Clean and trim the strawberries. You can use them halved or whole.
2) Either put the yogurt in the freezer for a while to thicken it, use Greek yogurt (it's thicker) or strain the yogurt in cheesecloth for a while to release liquid and make it thicker.
3) Dip the strawberries in the yogurt.
4) Place on a wax paper, parchment or silpat lined sheet that fits in your freezer.
5) Freeze for at least an hour.
6) Package in an air-tight container for quick treats.
Fruit Smoothie Stars
Ingredients:
2 Cups of Vanilla or Plain Yogurt
1 Cup of Strawberries
1 Cup of Blueberries
Directions:
1) Clean the berries.
2) Add the strawberries to your blender. Add one cup of yogurt and blend until smooth.
3) Pour mixture into silicone star-shaped molds.
4) Rinse blender and repeat steps 2 and 3 with blueberries.
5) Freeze for at least an hour.
6) Package in an air-tight container for quick treats.
**For white stars, just freeze plain yogurt in star-shaped molds.
Beat The Heat Super Treat!
-This recipe is simple to make and sure to keep your pooch busy on a hot day.
Ingredients:
Water (enough to fill half the bundt or cake pan)
1/2 cup Peanut Butter
1 cup Chopped Fruit
2 tablespoons Flax Seeds
Directions:
1) Clean the fruit.
2) Blend the peanut butter and water together.
3) Pour mixture into a bundt or cake pan.
4) Add chopped fruit and flax seeds.
5) Freeze for at least four hours.
***Einstein suggests that your pups enjoy this treat outside.
Banana Blueberry Pawprints
Ingredients:
1 cup of Blueberries
1 Banana
1- 6oz. Plain Yogurt
1 teaspoon of Flax Seed
Directions:
1) Clean the fruit.
2) Blend the blueberries and banana until smooth.
3) Add the plain yogurt and Flax Seed; blend well.
4) Pour mixture into ice cube trays or silicone pawprint molds.
5) Freeze for at least two hours.
Watermelon Pup Pops
Ingredients:
2 cups of seedless Watermelon
1 cup Coconut Water or milk
1 tablespoon of Honey
Directions:
1) Clean the fruit.
2) Blend the watermelon until smooth.
3) Add the coconut water and honey; blend well.
4) Pour mixture into ice cube trays or silicone bone molds.
5) Freeze for at least eight hours.
Kiwi Peach Pops
Ingredients:
1 cup of chopped Kiwi
1 cup of chopped Peaches
1 1/2 cups Coconut Water
Directions:
1) Clean the fruit, remove skins and pits.
2) Blend the kiwis and peaches until smooth.
3) Add the coconut water and puree.
4) Pour mixture into ice cube trays or silicone flower molds.
5) Freeze for at least eight hours.
PB and Peach Treats
Ingredients:
3 Cups of Plain Yogurt
1/2 Cup of Peanut Butter
1 Ripe Banana
1 Peach
Directions:
1) Clean the fruit, remove skins and pits.
2) Blend the banana and peach until smooth.
3) Add the yogurt and peanut butter, blend well.
4) Pour mixture into ice cube trays or silicone star molds.
5) Freeze for at least eight hours.
Blackberry Yum Yums!
Ingredients:
1 Cup of Blackberries
1 Cup of Plain Nonfat Yogurt
1 Tablespoon of Honey
Directions:
1) Clean the blackberries.
2) Blend the blackberries in a blender until smooth.
3) Add the nonfat yogurt and honey; blend well.
4) Pour mixture into ice cube trays or silicone pawprint molds.
5) Freeze for at least eight hours.
Peanut Butter Pumpkin Treats!
Ingredients:
1/2 cup Natural Peanut Butter (Xylitol free)
1 cup 100% Pure Pumpkin Puree, canned
1 3/4 cups Whole Wheat Flour
Directions:
1) Preheat oven to 350°F.
2) Line a cookie sheet with parchment paper.
3) In a large bowl, stir together peanut butter and pumpkin. Stir in the flour 1/4 cup at a time just until dough is no longer sticky.
4) Roll the dough out between two sheets of parchment paper to 1/4 thick. Use a cookie cutter to cut out the dough, then place on the prepared pan.
5) Bake for 8-10 minutes. Let cool completely. Store in an airtight container or freeze for up to 3 month.
Pumpkin Pie Bites!
Ingredients:
1 cup Oats
2 cups Whole-Wheat Flour
1/4 cup Powdered Milk
1 teaspoon Cinnamon
1 cup Pumpkin Puree
1 Egg
2 tablespoons Coconut Oil
3/4 cup Water
Directions:
1) Preheat oven to 350°F.
2) Measure and add the dry ingredients to a small bowl,
and stir to distribute the flour and break up any lumps.
3) Add the pumpkin, egg, coconut oil, and water. Stir until the dough starts pulling together.
4) Line the mini muffin tin or press the dough directly into the pan.
5) Bake for 25 minutes.
6) Gently remove the pumpkin pie bites, and share with your pup this Thanksgiving!
Pumpkin Oat Balls!
Ingredients:
¾ cup Pumpkin Puree
¼ cup Water
2½ cups of Oats
Additional oats for coating
Directions:
1) In a large bowl, combine the pumpkin puree and water.
2) Add the oats to the pumpkin mixture and stir well to fully mix.
3) Roll the mixture into small spheres and set them aside.
4) Spread the additional oats on a plate, and roll the spheres in these oats to create a “coating” on the outside.
5) Refrigerate the finished treats for 24 hours before serving!
Cinnamon Apple Donuts
What you'll need for the donuts:
3 cups Whole Wheat Flour
1 1/2 cups Oat Flour
1 tsp. of Ground Cinnamon
1 cup Water
1 Egg
1 Apple, washed, peeled and grated
2 heaping Tbsp. Coconut Oil
What you'll need for the icing:
Plain Greek Yogurt
Honey
Directions for the donuts:
1) Preheat oven to 350ºF and line 2 baking sheets with parchment paper.
2) Add whole wheat flour, oat flour, and cinnamon to a large bowl and whisk together.
3) In a smaller bowl beat egg, then add water, grated apple and coconut oil. Mix together.
4) Add the wet ingredients to the dry ingredients and mix together well.
5) Knead dough ball with your hands for 3-5 minutes, until it is thoroughly combined.
6) Roll dough ball flat to about ¼ inch thick and then cut out donut shapes. I used a round cookie cutter and for the donut hole I used a small bottle cap. Be creative! Place donuts and holes on baking sheets.
7) Bake for 25 - 30 minutes. Remove from oven to let cool.
Directions for the icing:
1) Mix plain Greek yogurt with some honey to create icing.
2) Glaze donuts and freeze for 30 minutes to harden glaze.
Place in an airtight container and If you are adding icing, store treats in refrigerator for up to 5 days. Freeze after 5 days.
Apple and Spinach Biscuits
What you'll need:
2 1/2 Cups Almond Flour
1/2 Cup Organic Unsalted Peanut Butter
1/2 Tsp Cinnamon
1 Green Apple, Seeds and Core Removed
2 Handfuls of Baby Spinach
2 Tbsp Water
Directions:
1) Preheat oven to 400ºF.
2) Combine all ingredients in a large bowl and form the dough into a large ball. If too wet, add a tad more almond flour.
3) Sprinkle almond flour on the counter to prevent from sticking, and roll the dough out flat.
4) Use a bone shaped cookie cutter (or any shape you would like) to cut out the biscuits. Don’t have a cookie cutter? Just use a knife and cut into bite size bars or squares.
5) Place onto a lightly greased or parchment lined baking sheet.
6) Bake for 25 minutes. Rotate the cookie sheet and bring the oven temperature down to 350ºF. Bake for another 10-15 minutes or until crisp.
Blueberry Ice Cream
What you'll need:
2 Bananas, ripe
1 cup Blueberries
How to make it:
1) Wash blueberries. Peel bananas and slice into 1/2" discs. Arrange banana slices and blueberries in a single layer on a large plate or baking sheet. Freeze for at least 2 hours.
2) Add bananas and blueberries into a powerful blender or food processor. Be sure to scrape down the bowl or pitcher to ensure all the ingredients fully blend together for ultimate creaminess. (Einstein did this a few times while making his ice cream.) Puree until the mixture is creamy and smooth.
3) Scoop into bowls. Enjoy!
Strawberry Smoothie Pops
What you'll need:
2 cups of Sliced Strawberries
1½ cups Plain Greek Low Fat Yogurt
1 sliced banana
¼ cup of Skim Milk
3 tablespoons of Honey
How to make them:
1) Wash the strawberries. Then slice the strawberries and banana.
2) Place all the ingredients in your food processor or blender.
3) Blend for 2 minutes.
4) Pour into the prepared mold of your choice or use ice cube trays.
5) Freeze for at least 4 hours.
6) Pop out and enjoy!
Store in an airtight container in the freezer.
Kopycat Vanilla Frosty Paws
What you'll need:
32 oz. of Vanilla Yogurt
1 Banana, preferably ripe 🍌
2 tablespoons of Peanut Butter
2 tablespoons of Honey
How to make them:
1) Toss everything in the blender and blend until smooth. Or you can mix it by hand, but make sure to mash the banana first as it'll be easier to stir everything together.
2) Pour into paw-print shaped mold or an ice-cube tray.
3) Freeze for at least 4 hours.
4) Pop out and enjoy!
Einstein is sharing his meemaw's classic Carob Chip Cookie recipe in honor of Chocolate Chip Cookie Day this week! In place of chocolate chips, Einstein used carob chips, which are dog-friendly and taste sweet too.
What you'll need:
1 1/2 cups Brown Rice Flour
1 1/2 cups Oat Flour
3/4 cup Carob Chips
1 tsp. Vanilla Extract
1 egg
3/4 cup water
How to make them:
1) Preheat your oven to 350 degrees Farenheit.
2) Combine all the ingredients together in a large mixing bowl and use a spatula or large spoon to fold over the dough to moisten it throughout. Continue until you have a stiff, dry dough.
3) Press the dough down onto a flat surface and use cookie cutters to create fun shapes.
4) Place in the oven and cook for about 20 minutes.
5) Let cool and enjoy!
Einstein Pro-Tip: Be careful if you choose to cut the dough into shapes; since the dough is dry you may find that it breaks apart when transferring it from the cookie cutter to the baking sheet. This dough does not expand when as it cooks.
Carrot Cookies
Einstein says this is the perfect use for that rogue carrot hanging out in the fridge and it supports immune health.
What you'll need:
1/2 cup oats
1/2 cup unsweetened applesauce
1/2 cup grated carrot (about 1 large carrot)
1/2 cup flour
1/2 teaspoon cinnamon
1 tablespoon milk (optional)
3 tablespoons creamy peanut butter (optional)
How to make them:
1) Preheat the oven to 350°F and cover a baking sheet with parchment paper.
2) Wash carrot and grate.
3) Mix oats, applesauce, carrot, flour and cinnamon in a medium bowl.
4) Use a tablespoon to drop clumps of the mixture on to the baking sheet.
5) Bake for 18-20 minutes, until treats are set. They will be chewy, this is good.
6) Let cool, then share with your best furry friend.
Store 5 to 7 days in an airtight container in the fridge.
EINSTEIN PRO-TIP: Drizzle with peanut butter drizzle for more doggy kisses.
Peanut Butter Drizzle:
In a small mixing bowl, combine milk and peanut butter. Whisk to thin out the peanut butter. (A small electric mixer works great too!)
Blackberry and Chicken Biscuits
Ingredients:
1 Cup of Blackberries
1 Cup of Shredded Chicken
2 Eggs
1/4 Cup of Milk
2 3/4 Cups of Whole Wheat Flour
Directions:
1) Pre-heat oven to 350 degrees Fahrenheit and clean the blackberries.
2) In a bowl, mix all ingredients one at a time, stirring well after each addition.
3) Knead dough into ball and roll onto a heavily floured surface ¼-inch thick and cut with the cookie cutter of your choice.
4) Brush tops of biscuits with egg white and prick with a fork to prevent bubbles.
5) Place on ungreased cookie sheet and bake for 15 to 20 minutes or until browned at the edges.
6) Cool and enjoy.
Apple Rings!
Ingredients:
4 Apples
1/4 Cup of Lemon Juice
1 Teaspoon of Cinnamon
Directions:
1) Preheat oven to 225°F.
2) Wash and core the apples. You can also peel the skins, if you prefer.
3) Slice the apples thinly and evenly, about 1/4 inch thick. Using a mandoline slicer can make the process faster and easier (the pieces will be more uniform).
4) To prevent the rings of raw apple from browning, dip them in a solution of 1/4 cup lemon juice mixed with 1 quart of water. Pat them dry.
5) Sprinkle the slices with a light dusting of cinnamon and then arrange them on a baking sheet lined with parchment paper.
6) Place the baking sheet in the oven and bake the apples for 60-90 minutes, or until they're dried and shriveled, but still tender. The time will vary based on your oven, the temperature, humidity levels, apple varieties, slice thickness, etc.
Pumpkin Smoothies!
Ingredients:
1/2 cup Plain Non-Fat Yogurt
1/2 cup 100% Pure Pumpkin Puree, canned
Directions:
1) Place pumpkin and yogurt in a blender and blend on high until smooth.
2) Evenly pour mixture into 8 small paper cups. Either refrigerate, freeze overnight, or serve right away.
If there are fewer than eight paw-footed Pilgrims at your party, freeze the rest for a Black Friday treat!
Turkey Tidbits!
Ingredients:
1 - 6 oz. Turkey Breast
1 Small Sweet Potato
1/4 cup of Cranberries, rough chopped
1/2 cup Ground Quinoa or Oats
1 cup of Whole Wheat Flour
1 Egg
Directions:
TURKEY BREAST
1) Preheat oven to 350°F.
2) Rub the turkey with olive oil.
3) Bake for 30 minutes or until done. (140°F).
4) Let rest for 15 minutes.
SWEET POTATO
1) Wash the sweet potato.
2) Wet & wrap sweet potatoes with microwave safe plastic wrap.
3) Poke holes in the wrap with a fork.
4) Microwave for 10 minutes or until done.
5) Let cool until you can handle it, about 10 minutes.
6) Remove skins by slitting the sweet potato lengthwise then scoop out the “meat”.
PUTTING IT ALL TOGETHER
1) Preheat oven to 400°F.
2) Place turkey and sweet potato in a food processor and blend until smooth.
3) Add ground quinoa or oats, whole wheat flour and egg. Blend until mixed.
4) By hand, stir in the cranberries.
5) Either drop or roll into 1" balls (Einstein's are about 2" each because he likes a bigger tidbit) and place on a non-stick cooking sheet.
6) Bake 15 minutes. Let cool and then let your pup feast!
Pawprint Cookies!
What you'll need:
1 cup Oat Flour
1 cup Whole Wheat Flour
1 Egg
1 cup Water
1 Carrot, peeled and shredded
½ Apple, peeled and shredded
8 oz. Plain Greek Yogurt and
2 Tbsp. Water
Directions:
1) Pre-heat oven to 400°F.
2) In a large mixing bowl, combine all ingredients except yogurt and 2 tablespoons water.
3) Turn dough out onto a floured work surface. Roll out into a flat surface about ½” thick.
4) Use a biscuit cutter or a juice glass to cut out round dog treats.
5) Place onto a baking sheet lined with parchment paper. Use your finger to create pawprint mold on each biscuit. Making sure that the mold is deep and defined.
6) Bake for 20 to 25 minutes, until biscuits are golden and crispy. Remove and let cool.
7) In a small mixing bowl, combine yogurt and water. Whisk to thin out the yogurt.
8) Use a spoon to pipe yogurt mixture into each pawprint mold.
Place in an airtight container and keep up to a week. If you add the yogurt, be sure to store in the fridge with wax paper between each layer of treats. Biscuits will get softer and yogurt will harden in the fridge.
Orange Cranberry Cookies
What you'll need:
1 medium Orange (zested and juiced)
1/2 cup Dried Cranberries
1/2 cup Butter, room temperature
1 Egg
1/4 teaspoon Vanilla Extract
1/4 cup Honey
3 cups Whole Wheat Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
Directions:
1) Preheat oven to 350ºF.
2) Combine flour, baking soda and baking powder in small bowl and set aside.
3) Allow butter to warm to room temperature and mix with egg and honey, once mixed gradually beat in flour mixture.
4) Stir in orange juice, zest and dried cranberries.
5) Knead dough into ball and using a tablespoon, scoop out dough and roll into balls. Place balls onto a lightly greased baking sheet and flatten.
6) Bake for 7 - 10 minutes. Remove from oven to let cool.
Store treats in refrigerator for up to 5 days. Freeze after 5 days.
Blueberry Paw Prints
What you'll need:
1 cup Water
2 Eggs
2 teaspoons Honey
2 cups Flour
1½ cups Blueberries (more or less as needed)
How to make them:
1) Preheat the oven to 325°F.
2) Whisk together the water, eggs, and honey until thoroughly combined.
3) Slowly add the liquid mixture to the flour, stirring gently to mix until a dough forms. (The dough may be a little sticky.)
4) Pull off pieces of dough, roll them into a ball between your hands, and place them on a parchment paper lined baking sheet with room to expand.
5) Place blueberries on top of the cookies in a paw pattern and press lightly into the dough.
6) Bake at 325°F for 22-25 minutes, or until lightly browned.
7) Cool completely before serving.
Old Glory Bones
What you'll need:
Low-fat Vanilla Yogurt
Honey
Strawberries
Blueberries
How to make them:
1) Wash the fruit and chop into ¼” to ½” pieces.
2) Mix the yogurt with the honey using a ratio of about 1 tbsp. of honey to each 1 cup yogurt.
3) Gently fold the pieces of fruit into the yogurt mixture.
4) Scope into mold and make sure there are no air bubbles or empty areas.
5) Freeze for at least 2 hours.
Store in an airtight container in the freezer.
Minty Watermelon Puptreats
What you'll need:
2 Cups of Watermelon
3 Mint Leaves, fresh
How to make them:
1) In a blender, puree the watermelon with the fresh mint leaves. 2) Pour the puree into a popsicle mold of your choice or even ice-cube trays.
3) Freeze until hard, about 3 hours. More time maybe needed, if you used a larger mold or ice-cube tray.
Puptreats can be frozen for up to 1 week.
EINSTEIN PRO-TIP: Are you tired of wasting money by throwing out the big pieces of bones or treats at the bottom of a bag or box? Gently stir them into the puree before pouring into the molds.
Einstein says his secret recipe Bacon Strips will have your pups beggin' for more. He prefers beef bacon because of the lower fat content, but regular bacon can be substituted.
What you'll need:
3 pieces of beef bacon, cooked and finely chopped
1/2 cup peanut butter
1/3 cup low-sodium beef broth
1/2 cup quick oats
1 egg
1 cup whole wheat flour
How to make them:
1) Preheat oven to 315 degrees Fahrenheit.
2) In a medium sized bowl combine all ingredients and mix.
3) Roll dough to ¼” thick rectangle and use a knife cut dough into 1” wide strips. Einstein made his about 6″ long.
4) Line a cookie sheet with parchment paper.
5) Place the strips on the cookie sheet, using your fingers to ripple the dough so it looks like a piece of bacon.
6) Bake for 20 minutes, allowing them to cool completely before serving.
Store in fridge for up to two weeks.
Einstein offers his take on a Labor Day favorite with his mouthwatering Strawberry Shortcake Biscuits.
What you'll need:
1 cup White Whole Wheat Flour or Whole Wheat Flour
1/2 cup rolled oats
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/4 teaspoon salt
1 large egg
1 cup diced fresh strawberries
1/2 cup peanut butter
1/4 cup + 1/2 tablespoon cold water, enough to make a cohesive dough
6 oz. Plain Greek Yogurt
1 1/2 tablespoons of Honey
How to make them:
1) Preheat the oven to 300°F. Lightly grease a couple of baking sheets, or line them with parchment.
2) Blend the oats in a food processor or blender to a fine powder.
3) Mix together the flour, oats, dried milk, and salt.
4) Add the egg, peanut butter, and strawberries, stirring to combine; the mixture will be crumbly.
5) Add enough water to bring the dough together; depending on the season, you may need to add a bit less (summer), or a bit more (winter).
6) Roll the dough about 1/4" thick, and cut with the cookie cutter of your choice. Gather and re-roll the scraps, and continue to cut biscuits until you've used all the dough.
7) Bake the biscuits for about 45 minutes. When finished, the biscuits will be golden brown.
8) Remove the biscuits from the oven, and cool right on the pans.
For the icing:
1) In a small mixing bowl, combine yogurt and honey. Whisk to thin out the yogurt.
2) Use a spoon to pipe yogurt mixture into each biscuit.
Place in an airtight container and keep up to a week. If you add the yogurt, be sure to store in the fridge with wax paper between each layer of treats. Biscuits will get softer and yogurt will harden in the fridge.
Einstein says his Conversation Cookies are the perfect way to show your furkids some love this Valentine's Day!
What you'll need for the cookies:
2 cups whole wheat flour
1/2 cup old fashioned oats
1 Tbsp. baking powder
1 cup low sodium chicken broth
1 cup peanut butter
What you'll need for the icing:
2 Tbsp. peanut butter
1 tsp. water
How to make them:
1) Preheat the oven to 375ºF and line baking sheet with parchement paper.
2) Combine the whole wheat flour, old fashioned oats and baking powder in a large bowl.
3) Stir in the chicken broth and peanut butter until a crumbly dough forms.
4) Lightly flour your work surface then knead the dough until smooth.
5) Roll the dough out into a circle, with a thickness of 1/2 inch.
6) Cut dough with desired cookie cutter and place on baking sheet.
7) Bake for about 20 minutes until slightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack. Cool completely.
For the icing:
1) Mix 2 tablespoons of peanut butter with 1 teaspoon water (You can play with the consistency by adding more water).
2) Place the peanut butter mixture in a frosting bag and, using a tiny circle decorating tip, pipe on desired sayings!
EINSTEIN PRO-TIP: If you don't have a frosting bag, use a sandwich bag and make a small snip at the corner. Then carefully pipe the icing onto the cookie.