Homemade Frosty Paws (aka Doggie Ice Cream)

Homemade Frosty Paws!

So, I am meant to be galavanting around San Francisco at the moment, but I thought that getting strep throat and an ear infection sounded like a much better use of my time. I was put on antibiotics and instructed not to fly by my favorite Urgent Care doctor, so I am still home, suffering through coughing fits, runny noses and disgustingly hot weather. There is a small silver lining to being stuck at home; I get to celebrate my darling pups’ 12th birthday!

It is extremely hot and humid here at the moment. Heat is fairly normal for this time of year, but humidity is not. As much as I love my dogs, there was no chance I was turning on the oven to bake them pup cakes. Since I was suffering through the heat, I knew that the poor dogs were too, ice cream seemed like the perfect birthday treat. I have purchased Frosty Paws from one of the local fancy pants grocery stores in the past, but now I’m older, wiser, poorer, so making my own was the only way to go.

I will admit, I did sample the recipe before I put the treats in the freezer and the mix was fairly delicious. Another reason I like these homemade treats compared to store-bought, no strange ingredients or preservatives. I used Greek yogurt, local honey, bananas, and all natural (no salt or sugar added) peanut butter. If I liked bananas, I could definitely imagine eating this for breakfast.

And most importantly, these frozen treats get two paws up and some very excited tail wags from the birthday girls. I attempted to get these two brats to take a picture together, but it proved futile. I think they caught on to the fact that the less they cooperated, the more ice cream they would get in an attempt to bribe them. These two are now both old and wise; 12 should be a doozy of a year.

Homemade Frosty Paws!

Homemade Frosty Paws!

Homemade Frosty Paws (aka Doggie Ice Cream)

  • 32 ounces plain Greek yogurt
  • 1 banana, ripe, mashed
  • 2 Tablespoons all-natural peanut butter
  • 2 Tablespoons honey
  1. Blend all ingredients together in a food processor. Freeze in ice cube trays (highly recommend silicone/soft trays).
  2. When frozen solid, remove from ice cube trays and transfer to freezer storage bags and store in freezer.

No-Bake Peanut Butter, Chocolate, Oatmeal Cookies!

No-Bake Peanut Butter, Chocolate, Oatmeal Cookies!

Does anybody remember the great peanut butter price rising scare of 2011? Well, when I heard about the cataclysmic events that were going to be caused by peanut butter prices skyrocketing, I did what any sane person would do; Ran to Costco and bought the biggest jar of peanut butter I could find and since this is Costco, it obviously came in a 2-pack. Fast forward to this week and as I was looking for a large can of tomatoes in the bottom of my kitchen pantry, I stumbled upon, not one, but two unopened Costco-sized jars of peanut butter. Fortunately, processed peanut butter could survive the apocalypse, so it was still good. It was upon seeing these two jars that I realized that my visions of becoming rich via the illicit peanut butter black market I had hoped would emerge as a result of worldwide peanut butter prices rising, that I should probably set about actually using some of the peanut butter I have been hoarding.

Enter these cookies! These are the easiest cookies in the world to make! There’s no baking, there’s peanut butter, there’s chocolate, there’s oatmeal, what’s not to love?

I cut the original recipes suggested sugar in half and they were still plenty sweet. I think 2 cups would be way too much. My only word of advice is to use the fridge or freezer to help them set. Maybe it was because it was unseasonably hot the day I made these (around 80F/26C, in February… Gross.), but they would not harden. I stuck the cookie sheet in the fridge for about 30 minutes and they were perfect.

No-Bake Peanut Butter, Chocolate, Oatmeal Cookies

  • 1 cup sugar
  • 4 tablespoons cocoa
  • 1 stick butter
  • 1/2 cup milk
  • 1 cup peanut butter
  • 1 tablespoon vanilla
  • 3 cups oatmeal (I used Bob’s Red Mill Gluten Free Rolled Oats)
  • Waxed or parchament paper

In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal. On a sheet of waxed paper on a cookie sheet, drop mixture by the teaspoonfuls, until cooled and hardened. Throw the cookie sheet in the fridge to help speed up the process.

 

 

Peanut Butter Chocolate Bars

These could not be simpler and they could not be more delicious. You probably have all the ingredients in your kitchen already. Be warned they are super, super rich.

The bars are also very easy to make gluten free! All you need is a box of gluten free cake mix and done. And seriously, don’t stress out about not making all your holiday cookies completely from scratch. Everyone has enough to worry about this time of year and Betty Crocker and other baking companies have spent millions of dollars perfecting the mix that is in those boxes so you don’t have to worry about it; it’s practically rude not to use them.

These would also be perfect to take to a holiday cookie exchange. They are cookie-ish, but a little more exciting. Just throw some seasonal sprinkles on top and you are good to go.

Peanut Butter Chocolate Bars (from The Girl Who Ate Everything)

  • 1 (18.25) package plain yellow cake mix
  • 1/2 cup butter, melted
  • 1 cup creamy peanut butter
  • 2 eggs
  • 1 (12 oz) package semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 2 Tablespoons butter
  • 2 teaspoons vanilla
  1. Preheat oven to 325 degrees.
  2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
  3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.
  4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
  5. Bake for 20-25 minutes. Cool completely before cutting into bars.