#Kitchen #Recipe and #HealthyFood

मंगलवार, 28 सितंबर 2021

Homemade Dog Treats

These homemade dog treats are going to be your pup’s new obsession. They’re super easy to throw together and full of healthy ingredients!

Recipes like this are the perfect activity for the family. Have bored kids at home? Try making ice cream in a bag, fruit leathers, or caramel apples!

Various dog treats and a bone-shaped cookie cutter.

Pumpkin Peanut Butter Dog Treat Recipe

I am so excited for the first dog-friendly recipe to be up on the blog! We humans get so many tasty baked goods, it’s time that our pups do, too! It’s hard to know what dog treats are healthy or not. Unfortunately, so many prepackaged treats are loaded with fillers and preservatives. Today, we’re making dog treats with just a few simple ingredients. Pumpkin purée, peanut butter, eggs, whole-wheat flour, and cinnamon are all you need! Honestly, it’s a relief knowing what exactly goes into these dog treats so we don’t have to worry! My girls are obsessed with making these. It’s a fun activity for all of us! And most importantly, our Portuguese Water Dog, Leia, gives them a 10/10.

The foundation of these treats is a mix of peanut butter and pumpkin purée. Peanut butter, in moderation, is a great source of healthy fats and protein for your dog! Similarly, a pumpkin is great for regulating your dog’s digestive system. It’s full of fiber! Eggs, whole-wheat flour, and cinnamon are all completely healthy for dogs to consume, and create the cookie-like texture of the treat once baked. Heads up: these are also safe for humans to consume. I’m not going to judge if you munch on a couple! They are essentially a pumpkin spice biscuit.

Homemade Dog Treat Ingredients

Only 5 human-grade ingredients are needed for these cute little treats! All are easy on your dog’s stomach. I tested these treats on a few of our family’s dogs with flying colors. Yours will love them, too!

Pumpkin Purée: Adding pumpkin purée helps these treats to be easily digestible!
Peanut Butter: What dog doesn’t like peanut butter? It is full of proteins and healthy fats for your pup. Just make sure there isn’t any xylitol in the brand you choose. Xylitol is an artificial sweetener that is toxic to dogs.
Eggs: Used as a binding agent to give these treats their cookie-like form!
Whole-Wheat Flour: I like to use whole-wheat flour for its health benefits. If your dog has a gluten intolerance, opt for a gluten-free flour!
Cinnamon: In small quantities, cinnamon is a perfectly safe ingredient for dog treats. It will add extra flavor!

Process shots of mixing up treat batter.

How to Make Dog Treats at Home

Making treats for your dogs at home is a cinch. It’s fun, too! You can use any shape of cookie cutter you like! With Halloween coming up, some spooky dog treats would make an awesome gift for your loved ones with furry friends!

Preheat Oven, Prep Baking Sheet: To start, preheat the oven to 350° and line a baking sheet with parchment paper.
Mix Wet Ingredients: In the bowl of a mixer, use the paddle attachment to combine the pumpkin, peanut butter and eggs on medium high speed.
Add Flour and Cinnamon: Next, add in the flour and cinnamon and mix until a stiff dough has formed.
Roll Out Dough and Cut: Turn the dough out on a lightly floured surface and roll out to ¼ inch thick. Then, use cookie cutters to cut your desired shapes!
Bake: Bake for about 20-25 minutes, until the edges begin to turn golden brown. Allow to cool completely.
Serve: Your treats are ready for your favorite pups!

Cutting rolled dough into various shapes.

Tips for Successful Dog Treats

Homemade dog treats have to be made with the right ingredients to avoid feeding your furry friend something that could potentially make them sick. This recipe is pretty simple, but there are a few tips to help you make these perfectly canine-friendly!

Natural Peanut Butter: Quite a few peanut butters contain xylitol as a sugar substitute. It’s perfectly fine for human consumption, but it’s very poisonous for dogs! Be sure to check the ingredients on your peanut butter before using it in this recipe. I prefer an all natural peanut butter that doesn’t contain any sweetener at all.
Whole-Wheat Flour: Whole wheat has more nutrients in it and is more beneficial for your dog, but if you don’t have whole wheat flour you can substitute all-purpose flour instead.
NO Nutmeg: If you want to get creative and add a few spices to the recipe, be sure not to add nutmeg. Nutmeg is toxic to dogs and should not be included in this recipe. This includes any sort of pumpkin pie spice since it almost always has nutmeg in it.

Storing Homemade Dog Treats

Homemade dog treats are free of all the preservatives you find in store-bought dog treats. The only downside to them is their shelf-life being shorter than typical treats. By storing them in the fridge or freezer instead of at room temperature, you can extend their shelf life!

At Room Temperature: Store in an airtight container or ziplock bag at room temperature for up to 7 days.
In the Refrigerator: Your dog treats will keep in the fridge for up to 3 weeks. Store in an airtight container or ziplock bag for best results!
In the Freezer: When stored in a resealable freezer bag, your treats will last 3 months. Allow to thaw before serving to your pup.

Homemade Dog Treats

These homemade dog treats are going to be your pup's new obsession. They're super easy to throw together and full of healthy ingredients!

Course Snack

Cuisine American

Keyword dog treats, homemade dog treats

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings Treats

Calories 73kcal

Author Alyssa Rivers

Ingredients

1 Cup Pumpkin Puree
1/3 Cup Peanut Butter No Xylitol
2 large Eggs
2 1/2 Cups Whole Wheat Flour
¾ Teaspoon Cinnamon

Instructions

Preheat the oven to 350° and line a baking sheet with parchment paper.
In the bowl of a mixer use the paddle attachment to combine the pumpkin, peanut butter, and eggs at medium-high speed.
Add in the flour and cinnamon and mix until a stiff dough has formed.
Turn the dough out on a lightly floured surface and roll out to ¼ inch thick. Use cookie cutters to cut your desired shapes.
Bake for about 20-25 minutes, until the edges begin to turn golden brown. Allow cooling completely.

Nutrition

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How to Make the Best Quiche

Creamy and custard-like, the best quiche starts with a basic recipe and has endless options for adding meat, vegetables, and herbs. This delicious staple recipe is perfect for breakfast, lunch, or dinner.

Quiche is so light and delicious! It’s perfect for switching up breakfast. Try delicious ham and cheese, ham and broccoli, or even a sausage egg frittata for more warm, eggy goodness!

Easy Fluffy Quiche Recipe

This is the breakfast recipe you’re going to have on repeat. You can recreate amazing French flavors with just 5 simple ingredients! The result is flaky, golden, flavorful, with a creamy custard-like filling. The flavor combinations are endless and this dish makes a perfect meal for any time of day. The best part of it all is that it is insanely easy to make. Even the homemade crust! This quiche looks so beautiful coming out of the oven. It’s an impressive breakfast with minimal effort needed to put it together!

In this recipe, I’m using chopped tomatoes, grated cheddar cheese, diced ham, and chives. What you choose to add to it is completely up to you! I have put together a guide below of different combinations. No matter what you choose, you will love the way your toppings taste in a bed of light, fluffy egg! This always gets recommended for breakfast and for good reason! This quiche is divinely smooth and melt-in-your-mouth.

Quiche Recipe Ingredients

Really, quiche is just milk and egg. It doesn’t get any more basic than that! You get to pick all of your add-ins. And whether or not you make your pie crust from scratch or buy it at the store is completely up to you! This quiche recipe is the perfect blank canvas. You can find all measurements in the recipe card below!

Pie Crust: Use a homemade pie crust to achieve a homemade quiche full of flavor and buttery flakiness. Short on time? A store-bought version will work just as well. Don’t wan’t a crust at all? Sure! Line your pie tin with finely sliced potatoes for a tasty crustless quiche.
Eggs: The eggs are the base of the recipe that hold everything together! They are also responsible for the irresistible custard-like texture.
Heavy Cream: The heavy cream creates a thick filling that adds creaminess to the dish and balances the milk out.
Milk: To create a quiche that is slightly dense but still fluffy, use a blend of heavy cream and milk. I prefer using whole milk versus a lighter skim version. The extra fat content is important for achieving the best texture.
Herbs and Seasoning: The most basic quiches have only salt and pepper. If you desire, however, adding fresh herbs and spices will elevate the flavor and make it richer in taste.

How Do I Make the Best Quiche?

While this quiche is super easy to make, it’s a little more tricky to master. Patience is key here! You want to cook your quiche low and slow to keep the light fluffy texture. Too high of heat will cause the egg to curdle. See more tips and tricks below.

Preheat Oven: To begin, preheat your oven to 350 degrees Fahrenheit.
Prepare Crust: Next, prepare your pie crust according to recipe directions. Similarly, you can also line a pie dish with a store-bought pie crust.
Create Quiche Base: Whisk the eggs, heavy cream, milk, salt and pepper together in a large bowl.
Precook Add-ins: If adding any meats or vegetables, make sure to brown or sauté them in a skillet before adding them to the egg mixture.
Bake: Next up, pour the egg mixture into the pie crust and bake for 45 to 55 minutes until the center is set. If the crust edges begin to brown, use a pie shield or foil wrapped around the edge.
Rest: Let the quiche sit for at least 15 minutes before slicing.

Process shots of preparing quiche and add-ins.

Tips and Tricks for Making Quiche

Use these great tips to create a quiche that rivals your favorite brunch restaurants! You can master this recipe and have amazing results every time.

Bake it Slow: Again, super important to making a quiche that tastes like quiche and not scrambled eggs! The longer baking time is necessary for achieving that tasty custard texture. You run the risk of scrambling your eggs if you cook it on too high of a heat.
Precook Any Toppings/Add-ins: To lower the risk of getting a soggy crust, make sure any add-ins have been browned or sautéed before adding into your egg mixture. Meats and vegetables retain a lot of water and will release it all into your quiche once baked. Sautéing helps to remove excess moisture.
Egg to Milk Ratios: In order to keep the perfect custardy texture, for every egg you use, you need half a cup of milk. (This ratio also goes for heavy cream.) It has worked perfectly for me! It’s super important to follow because if you don’t use enough milk, your quiche will be dry. Too much milk, and your quiche will be soggy.
Soggy Crust: There are a couple solutions for avoiding a soggy crust. First, you can add breadcrumbs to the bottom of your pie crust to help soak up any excess moisture. You can also blind bake your crust! Cover with parchment paper and pop it into the oven for 15 minutes at 400 degrees Fahrenheit. It’s best to add some pie weights into the bottom to retain its shape.
Don’t Overload Your Quiche: While it may be tempting to fill your quiche with all the add-ins, one of the best parts of quiche is its natural texture! Overloading your quiche can make it too dense.

Storing Leftover Quiche

Here are my tips for storing and reheating! You’ll be able to enjoy this flaky delight even days after you make it!

In the Refrigerator: You can either tightly wrap your entire quiche with plastic wrap or put individual slices in resealable plastic bags. Either way, your quiche will last in the fridge for up to 4 days.
In the Freezer: Wrap your quiche in plastic wrap and then place in an airtight container. You can freeze your quiche for up to 1 month before it starts to lose flavor and texture.
Reheating: Using an oven to reheat is the best way to retain a tasty, flaky crust. Allow your quiche to thaw/come to room temperature before baking. Pop your quiche in the oven at 350 degrees Fahrenheit for 15-20 minutes or until warmed through. You can use a pie shield or tin foil over your crust to keep it from overcooking.

Ideas for Tasty Add-ins

You can get creative with your ingredient combinations whether it’s a vegetable quiche or a meat-lovers version! Below are some topping ideas to help you make the tastiest quiche possible! I usually like to mix and match 3 different ingredients to keep my quiche from becoming overloaded.

Cheese: Flavorful cheeses work best! Swiss, parmesan, gruyere, pepper jack, sharp cheddar, and goat cheese are some of my favorites.
Vegetables: Sauteed mushrooms, onions, asparagus, peppers, chives, or broccoli will enhance any quiche!
Meat and Fish: Try bacon, diced ham, sausage or lox!
Toppings and Garnish: Fresh herbs, extra grated cheese, hollandaise sauce, cheese sauce, or just a little extra salt and pepper.

Complete Your Brunch

Making this incredible quiche is the perfect opportunity to break out your favorite brunch recipes. Bread, biscuits, potatoes, a beef hash, fruit, and pastries are just a few tasty recommendations that pair amazingly with this recipe!

Bread

Buttermilk Biscuits – Flaky, melt in your mouth!

Breakfast

Homemade Corned Beef Hash

Breakfast

Incredible Blueberry Buttermilk Breakfast Cake

Desserts

Apple Galette

A Reader’s Review

“Creamy and delicious! I added sauteed mushrooms, caramelized onions and chopped bacon, and 1% milk in place of whole milk. Only negative was that I couldn’t even fit half of the egg mixture in my pie dish (I used a 9” glass pan). Next time I will half it. Thank you for the recipe!”

Emily

The Best Quiche

Course Breakfast

Cuisine American

Keyword quiche

Prep Time 10 minutes

Cook Time 55 minutes

Resting Time 15 minutes

Total Time 1 hour 20 minutes

Servings Slices

Calories 306kcal

Author Alyssa Rivers