Doggy Mama

The past couple weeks have been crazy with my dance show, final exams and projects, and finally packing up and coming home for the break! I’ve been in sunny California for a few days now, never changing out of my pajamas. Perfect.

cookie-cutters

One of the things I miss most about home when I’m away, besides In N Out, is my dogs. Living in a house with no dogs feel so lonely! I made these the other day as an extra special treat for my puppies.

doggy-biscuits

Peanut Butter Banana Dog Biscuits
Makes about 3 dozen.

Ingredients
1 C peanut butter (chunky or smooth)
1 ripe banana, mashed
1 egg
3/4 C milk
1 Tbsp dried parsley (for doggies with fresh breath!)
1 Tbsp baking powder
2 3/4 C flour

Instructions
1.
Preheat oven to 325F. Line a cookie sheet with parchment paper.
2. In a large bowl, mix peanut butter, banana, egg, and milk.
3. Stir in parsley and baking powder. Gradually add flour, mixing until a thick dough forms.
4. Roll out dough to about 1/4″ thick. Cut as desired.
5. Bake for 20 min, flip over, then bake another 15 min.
6. Let cool completely. Store in an airtight container.

munchkin

I think they were a hit!

Tofurkey Day

I had a wonderful Thanksgiving last week at home where it was 85 degrees and sunny. Perfect.

thanksgivingI didn’t actually eat any Tofurkey though. Just pigged out on sides – stuffing, green beans, sweet potatoes…. Mmmmmm. Getting hungry just thinking about it. For dinner I was in charge of the green beans and (of course) the dessert.

pie ice creamI made an easy pumpkin pie, recipe straight off the side of the Libby’s can with a frozen crust. It was delicious, but what really made it special was what we put on top!

Cinnamon Maple Ice Cream

Ingredients
3/4 C milk
1 1/2 C heavy cream
1/2 C maple syrup
1 1/2 tsp cinnamon
1 tsp vanilla
dash salt
1/2 C sugar

Instructions
1.
In a large bowl, whisk together all ingredients except sugar. Gradually add sugar, whisking until dissolved.
2. Pour into the bowl of an ice cream maker and churn until frozen.
3. Move ice cream to another container and freeze at least 2 hours.
4. Serve alone or on top of your favorite pie – pumpkin, apple, etc.

I did a bit of shopping while I was home and picked up a new donut pan for only $6.50! So exciting. I already had a mini donut pan, which I love, but sometimes you just need some regular sized donuts too. Priorities, right?

baked donuts

It’s still pumpkin season, and will be until I get tired of baking with pumpkin (which will never happen). They still have giant displays of canned pumpkin at the grocery store, which I take as an invitation to post more pumpkin recipes than anyone actually wants or needs to read. Hence this recipe.

pumpkin donuts 2

Pumpkin Donuts
Makes about 1 dozen regular donuts (or 6 regular and 1 dozen mini). Can also be made as muffins.

Ingredients
1 C sugar
2 Tbsp brown sugar
1 tsp vanilla
1/4 C vegetable oil
1/3 C applesauce
2 eggs
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
dash salt
1 1/2 C pumpkin puree
1 1/2 C flour
cinnamon sugar

Instructions
1.
Preheat oven to 350F. Lightly grease donut pans.
2. In a large bowl, combine sugars, vanilla, oil, applesauce, and eggs. Mix until smooth.
3. Stir in powder, spices, and pumpkin.
4. Gradually add flour, mixing until a thick batter forms.
5. Fill pans almost completely full and bake until a tester comes out clean. Approximately 15 minutes for mini donuts and 25 for regular donuts.
6. Once donuts are almost cool, remove from pans. Fill a bowl with cinnamon sugar and coat donuts one at a time. Serve immediately.

pumpkin donuts

I woke up unreasonably early before class on Monday to make these. Needless to say my roommates were appreciative.