DIY

Homemade Dog Treats // Peanut Butter Parsley Bites

Radar CookieLast night, Radar was in desperate need of dog treats. We were fresh out and he was behaving, so it really was becoming somewhat of a tragedy. So, not willing to go out and pay for treats, my husband and I decided we might as well make him some homemade ones. I’ve made some in the past (here) but hadn’t made any in quite a while and I’m not sure why because these were so quick and easy to make. They only have a few ingredients (although some of them you may not have on hand), and only took about 30 minutes to bake. Granted, some of ingredients are little strange, but he LOVED them.Totally worth it.

Knowing what’s going into the food that your dog is eating is so satisfying. Here’s the recipe:

INGREDIENTS:

  • 2 C brown rice flour
  • 1 C rolled quick-oats
  • 1 Tbsp dried parsley flakes
  • 1/2 C dry milk
  • 1/2 C water
  • 2 eggs
  • 1 C peanut butter
  • 1 egg white (optional, for coating)

INSTRUCTIONS:

Preheat oven to 300°. In a large bowl, whisk together the dry ingredients (flour, oats, parsley flakes and dry milk). In a separate bowl, lightly beat the eggs, add the water and peanut butter and mix. Add the wet ingredients to the dry ingredients and mix thoroughly.

Knead the dough on a lightly floured surface until it comes together and can be rolled out. Roll out the dough about 1/4″ thick and cut into desired shapes. Place the cookies onto a greased baking sheet for 20-30 minutes or until golden brown and crunchy. To give the cookies a shiny finish, brush a thin coating of egg white over each cookie before baking (optional).

Recipe adapted from here…(and be sure to check out that post for even more home made dog treat recipes).
kimberly
Recipes

Recipe // Homemade Flour Tortillas

Homemade Flour Tortillas Recipe

Taking my mexican recipes to the NEXT LEVEL. Seriously though, I made these and they were pretty awesome. I don’t think I want to eat a store-bought tortilla ever again. And they’re easy – simple dough fried up in a cast iron pan! I didn’t even need a tortilla press, although that would have been nice… A co-worker gave me some corn flour to try, and I’ll be making a corn version of this recipe VERY soon. Here’s the recipe for the flour tortillas:

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon vegetable oil
  • 3/4 cup water plus 2 or 3 more tablespoons if needed

Directions:

Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the oil with a fork until the flour takes on a cornmeal consistency. Add the water and mix until the dough comes together, add more water if needed; place the dough on a lightly floured surface and knead a few minutes until it is smooth and elastic. Divide the dough into 12 (roughly) equal-sized balls.

Preheat a large, oiled cast iron skillet over medium-high heat.

Place a ball of dough between two pieces of parchment paper. Using a rolling pin, roll each dough ball into a 1/4″to 1/8″ thin, round tortilla. Place into the hot skillet, and cook until golden; flip and continue cooking until golden on the other side.  Repeat until you’ve created 12 tasty tortillas!

Adapted from AllRecipes.

Enjoy!

DIY, Recipes

Make Your Own Almond Milk

For the last few months I’ve been dabbling in breakfast smoothies. Strawberries, bananas, pineapples, blueberries, honey, sometimes I even throw some flax seed in there. Agave nectar is another new addition. If it wasn’t for all the smoothie making, I probably never would have stumbled upon all these recipes for how to make your own almond milk. It seemed so easy I decided I would give it a whirl. Turns out it was very easy, and very tasty and you can change it up to suit your taste! Made for a great addition to my morning smoothies.

Homemade Almond Milk

You will need:

  • 1cup almonds
  • 4cups filtered water plus more for soaking
  • Cheesecloth
  • 1tblsp vanilla, honey, or agave nectar to sweeten (optional)
  • Blender
  • Jar with lid to store finished milk

Almonds Soaking

Soak your almonds in a bowl for at least 6 hours. I let mine soak overnight. Pour enough water in the bowl to cover the almonds completely. It is important to use “raw” almonds. Make sure they are not toasted or flavored.

When your almonds have soaked long enough, strain the ‘overnight water’ and add the almonds to your blender. Add 4 cups of filtered water and puree until you have almond milk! About 10 minutes.

Soaked Almonds in Blender

You’ll notice the almond mixture start to get nice and frothy.

Frothy Almond Milk

At this point, you can add your sweetener. I added some vanilla, but you could add agave or honey instead. You’ll notice that after all the blending you’re basically left with almond milk and what I like to call almond meal. I strain this out although I’ve read that some people like to leave it in. Here comes the cheesecloth.

Straining Almond Milk

Position your cheesecloth over the mouth of the container you intend to keep your almond milk in. Strain the milk through the cheesecloth to remove all of the leftover almond bits. I used a spoon to help move the process along and help press the milk through the cheesecloth.

Cheesecloth and Almond Milk

Once you’ve strained it all, you’re done and it’s ready to drink. Very cool.  It was a lot easier than I thought, and although you can easily pick up almond milk at the grocery store, I think it’s nice to be able to make it yourself and control the flavor and freshness. As soon as I find out where to get almonds in bulk for a price that doesn’t make me almost faint, I’ll be making lots more of this stuff!

Almond Milk

It says fresh in the fridge for about a week.

Enjoy, and let me know if you try it!