My 12-year-old beagle, Ford, has a malignant lymphoma diagnosis. My heart is broken. I have a lot of big feelings, and I don’t know where to put them.
Every time I find myself in this scary, sad place – when my husband deployed to Afghanistan in October 2010, when my brother deployed to Afghanistan in December 2012, and now that I know my dog is dying – I always find my way back into the kitchen. It gives me something functional to do with my hands, something new to learn with my brain, and somewhere productive to put my feelings to work.
So I made these DIY homemade three-ingredient dog treats for Ford and his brother, Otto. They use overripe bananas that I keep in my freezer until I’m ready to bake something, quick rolled oats, and creamy peanut butter. Sometimes I sprinkle turmeric on them, as turmeric is supposed to aid with inflammation.
The dogs love these special treats made by mom. They can be baked on the low end of the time scale for a softer treat, or on the high end of the time for a crunchier treat.
I hope your dogs love them as much as mine do. Tell your pups that Ford and Otto say hi, squeeze your furry companions tight today, and tell them you love them.
Every would-be, wanna-be, and will-be baker should know how to make peanut butter cookies. These are a great one to pull out of your hat for almost any event, and they’re such a delicious little comfort food. I never knew why we do the “criss-cross” pattern on the top of peanut butter cookies (anyone out there know the answer?) but the simple visual cue of seeing those little hash marks gives me a little tingle of joy knowing I’m about to bite into something incredible. My husband said he was craving a great peanut butter cookie, and with fall setting in here in Kansas City I just happen to have the urge to bake a little more often, so he got lucky. Just a heads up on this before we start the recipe – plan ahead for these. They require a little chill time in the refrigerator.
This batch will be given to the SEO team at PlattForm tomorrow morning! They do great work, even when they’re understaffed and overcommitted due to circumstances beyond their control, and they’ve done me a great big huge helpful favor this week, so cookies are the least I can do. I decided on Reeses Peanut Butter Cup Cookies because one of the team leaders said he doesn’t usually care for cookies but loves Reese’s Peanut Butter Cups, so hopefully we can sway him…
I completed the baking portion of the B-52 cake tonight. I feel an overwhelming sense of relief, but I’m so exhausted that I can barely spell. Everything hurts, including my brain. I also managed to do the first layer of vanilla buttercream frosting on the Cinnamon Spice & Everything Nice Layer and the Classic Neopolitan Layer. Thankfully that went pretty smoothly and actually somewhat easier than frosting my normal-sized cakes – not entirely sure why. I have to frost the Chocolate Elvis Layer, then stack them all, and frost the entire thing.
I find myself really wishing I had more witnesses to the process. I don’t think that the final reveal will come anywhere close to indicating the amount of work that went into it. I don’t think anyone who hasn’t been in this kitchen with me the whole time could possibly understand the magnitude of this undertaking. I think I’m going to be completely underwhelmed when it’s all over, but maybe that’s the exhaustion talking.
Sorry the images aren’t in gallery form. An internal server error happened while I was inserting the gallery. I just don’t have the energy to re-upload and re-insert and re-optimize those images. I’ll do it later. Right now, I just desperately want to get out of this apron and scrub all the sugar and butter off of me. I’m sure you all understand.
I promise I’ll be much less grumpy and much more exuberant when it’s over. 🙂