Indy turns two years old today. Time flies when you’ve got a four-legged child. It seems just like yesterday he was 35 lbs, chewing on people’s shoelaces & peeing in the dining room. Now he’s a 100 lbs of lean, not-so-mean pupcake-eating machinery, who enjoys sleeping on “his couch”, running around with his girlfriend Miley, Bully Sticks, Greenies and of course… hanging out on the deck (or romping in the snow).
Indy & Miley!
Since we’re not really sure when he was born exactly, we decided September 2nd would be his birthday. I’ve made Indy many, many homemade treats before. He adores them. Inhales them, in fact. I like doing it, besides knowing exactly what goes in them, it beats paying $4.50 a piece for a mass-produced, hard as a rock “pupcake” from a pet shop. Same reason why I make my own baked goods & food, and why I grew my own vegetables & herbs. Just makes more sense to me, you know? I like knowing exactly what’s going into my food, and my body. And my family’s body… and my pets’ too! Even if it is cream cheese, honey, and peanut butter-based *wink*
Luigi (left) & Mario!
Indy was kind enough to share these with his friends Mario & Luigi (above) who also had birthdays recently. Okay, actually, Indy’s mom & dad shared them, Indy would’ve eaten them all if given the chance. What can I say, he’s an only child. Oh! And Mario & Luigi’s mom & dad got married a week ago- congrats to them!
PUPCAKES WITH PEANUT BUTTER, CARROTS & OATS
- 1 ½ cups whole wheat flour
- 1 cup rolled oats
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 egg lightly beaten
- ½ cup organic peanut butter
- ½ cup greek yogurt
- ¼ cup honey
- 3 tablespoons vegetable oil
- ½ cup shredded carrots
- ¾ cup LOW FAT milk
- 16 ounces low fat cream cheese (or Neufchâtel)
- another ¼ cup honey
- Mix dry ingredients. In a separate bowl, mix the egg, honey, peanut butter, yogurt and oil. Mix the milk in with the dry ingredients, blending well. At this point mix your carrots into the honey mixture, then mix the honey mixture into the flour/milk batter.
- Put in muffin tins and bake for 15 – 20 minutes. These pupcakes freeze well. Frost if you like using a mix of the cream cheese and ¼ cup honey. Beat those two ingredients until well combined, then cover the tops of the pupcakes with it.
I used ground cinnamon to make little paw prints on the frosting using my thumb and pinky. Cinnamon is excellent for dogs (& humans!). It improves memory, prevents infections (anti-fungal/anti-bacterial), it’s an anti-inflammatory and it also regulates blood sugar, so if you were concerned when reading that I used it- don’t be! You could also just frost them with peanut butter. But you don’t even have to frost these, if you don’t want to. You could just leave ‘em plain and make ‘em doggie muffins. You could even substitute shredded zucchini for the carrots, or use mashed potatoes, pumpkin, applesauce or diced apples in them instead. Or maybe throw in some blueberries!
I’d store them in the fridge because of the cream cheese frosting & the yogurt, but they probably won’t last very long. They never do around here. Indy eats ‘em in two bites, if he isn’t licking off all the frosting first, that is. As always; if your dog is under 6 mos. old, elderly, sick, on medication or pregnant… please ask a vet before feeding it anything new/homemade/you’re unsure about. And do your research- if you can’t call a vet, Google is your best friend sometimes at 12 a.m. when you’re baking something & not sure of what to do.
*Insert long sigh here* They grow up so fast. Happy birthday, Indy, and many more. You’re a good boy, and we love you.