Kolby's Kookies (Dog Treats)

My doggie Kolby loves these.  Feel free to substitute any dog-friendly ingredients for the carrot, banana & apple.  I used what I had on hand. You can also substitute a GF flour if your pet is allergic to wheat.

Ingredients
1 c whole wheat flour
1/3 c peanut butter, creamy or chunky
2 T coconut oil
1/2 c rolled oats
1 egg
2 T finely chopped carrot
2 T chopped banana chips
2 T chopped apple chips

Preheat oven to 350*. Line baking sheet w/parchment paper.

Mix all ingredients together until all is incorporated.  Flatten to 1/4" thick on cutting board or counter. Using a bone shaped cookie cutter and/or other shapes, cut out the cookies and place on prepared baking sheet.  Not necessary to leave more than 1/2" between as they will not rise or spread.

Bake for 15-20 minutes or until bottoms are nicely browned.  Cool and store in the refrigerator.   These cookies can be a bit chewy.  If you prefer a harder cookie, increase the baking time by 2-3 minute intervals, making sure they don't burn (although I'm sure your doggie won't mind). Makes approximately 30-40 treats depending on the size of your cutter.

Your doggie will love you even more!

Candied Bacon & Pecan Buttermilk Scones

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In a previous post I shared a recipe on how to make Slow Cooker Salted Caramel Apple & Pear Butter.  It made me think about what I could make that would compliment it perfectly.  I came up with this recipe, and they were great together.  These scones are so moist and tender and tasty.  You have the sweet 'n salty taste of the candied bacon and the nuttiness of toasted pecans all rolled into a rich, buttermilk dough.  Serve with the Slow Cooker Salted Caramel Apple & Pear butter or a favorite curd or jam.  Not overly sweet, so perfect on a chilly autumn morning.

Ingredients:

3 1/4 c all-purpose flour
2 tsp baking soda
1 T granulated sugar
4 T cold unsalted butter, diced
4 T vegetable shortening
1 1/4 c buttermilk
1 tsp vanilla bean paste or vanilla extract
6 strips candied thick sliced bacon (recipe below)
1/2 c toasted pecans, chopped
1 egg, beaten with a tsp of water for an egg wash

Candied Bacon:
5 strips thick sliced bacon cut into thirds
1/2 c dark brown sugar
2 T pure maple syrup

Heat oven to 350*F.  Line a cookie sheet w foil and place a rack on top.  Place the cut bacon on the rack, set aside.
Mix brown sugar and maple syrup together.  Cover the bacon slices with the mixture.  I use my fingers and drop pieces on the bacon and smooth it out with the back of a spoon.  Bake for approximately 20 minutes or until crisp.  Cool completely, then dice with a sharp knife. Set aside. Try not to eat too much of it while you are preparing the scone batter! ;)

Place flour, baking soda & granulated sugar in a large bowl and whisk to get any lumps out.  Add butter and shortening and with your fingers, work the mixture until the butter and shortening and pea size.  Make a well in the center and add the buttermilk all at once along with the vanilla.  Combine just until blended.  Toss in the diced bacon and pecan pieces.

Prepare the scone batter:
Cover a large cookie sheet w parchment paper, set aside.
On a lightly floured surface pat the dough out to about 1 1/2" thickness.  Using a floured biscuit cutter; one with a fluted edge will look nicer, cut out the scones and place them on the prepared cookie sheet.  It is okay if they touch.  With a pastry brush, brush the egg was all over the scones.  This will give them a nice browned color as they bake.
Bake approximately 12 minutes or until golden brown, but still tender to the touch.

Brilliant!  Absolutely Brilliant!