Easy DIY Homemade Three-Ingredient Dog Treats

Ford & Otto Peanut Butter, Oat & Banana Treats

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.

Uncooked Quick Rolled Oats on Wooden Table

Raw DIY 3-Ingredient Dog Treat Dough

Bone-Shaped Raw Banana Oat & Peanut Butter Dog Treats on Baking Sheet

Baked Homemade Three-Ingredient Dog Treats

Ford & Otto Stamped Homemade DIY Dog Treats

Homemade 3-Ingredient Dog Treats

Rating: 51

10 minutes

Cook Time: 17 minutes

Yield: 2 dozen

Serving Size: 1 treat

Homemade 3-Ingredient Dog Treats

Recipe Ingredients

  • 2 overripe bananas
  • 1 1/2 cups uncooked quick rolled oats
  • 1/2 cup creamy peanut butter

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Mix the overripe bananas, quick rolled oats and creamy peanut butter with a spatula in a large bowl.
  3. Tape one piece of wax paper onto your work surface. Place the ball of dog treat dough on the wax paper. Put another piece of wax paper on top.
  4. Roll out the dog treat dough into your desired thickness of dog treat using a rolling pin or wine bottle. The extra sheet of waxed paper on top helps avoid sticking to your rolling pin.
  5. Using your fun dog-themed cookie cutter of choice, cut out the dog treats in your desired shapes. Place onto a baking sheet lined with parchment paper.
  6. If you desire, you can sprinkle a dog-safe spice like turmeric (which is supposed to reduce inflammation) onto the dough.
  7. Bake 15 to 18 minutes at 350 degrees, or until your treats start to brown around the edges.
  8. Let cool completely before feeding to Fido. Store in an airtight container up to one week.

Cookie 27: Peanut Butter Cookies

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.

Peanut Butter Cookies

20 minutes

Cook Time: 12 minutes

6 hours

Yield: 3 dozen +

Peanut Butter Cookies

Try this easy, classic recipe for how to make peanut butter cookies. Every baker needs a great peanut butter cookie recipe in his or her repertoire!

Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup crunchy peanut butter

Recipe Directions

  1. Soften butter to room temperature.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In a mixing bowl, cream together the softened butter, white sugar and brown sugar.
  4. Add the eggs and beat just until blended.
  5. Add the vanilla extract and peanut butter and mix well.
  6. Begin adding the dry ingredient mixture about 1/3 at a time, beating just until blended.
  7. Cover and refrigerate the peanut butter cookie dough for at least 4 hours.
  8. Preheat your oven to 350 degrees.
  9. Line a baking sheet with parchment paper.
  10. Drop rounded balls (or use your cookie scoop!) onto the parchment paper.
  11. Bake 10 to 12 minutes, depending on how crunchy or soft you like your peanut butter cookies.
  12. Remove from oven and transfer to a wire rack to cool the rest of the way.
  13. Convince yourself you're just going to have one, then devour about a dozen in one sitting.
  14. Cover up the evidence so no one knows about your lack of self-control.

 

Cookie 10 – Reese’s Peanut Butter Cup Cookies

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…

Reese’s Peanut Butter Cup Cookies

Cook Time: 8 minutes

Yield: 24

Serving Size: 1.5 Tablespoon Cookie

Reese’s Peanut Butter Cup Cookies

Use Reese's Peanut Butter Cups in place of chocolate chips in this Reese's Peanut Butter Cup cookie recipe. An easy cookie for fans of peanut butter and chocolate.

Recipe Ingredients

  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Reese's Peanut Butter Cups, frozen then chopped

Recipe Directions

  1. Put the Reese's Peanut Butter Cups in the freezer and let them harden up a bit for chopping.
  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  3. In your kitchen mixer, beat the butter, vanilla, sugar and brown sugar just until blended. Add the 2 eggs and beat briefly.
  4. Mix the flour, baking soda and salt together, then add gradually to the mixture.
  5. Using a large knife, chop the frozen Reese's Peanut Butter cups until you get about 2 cups worth of chopped bits and crumbs. Mix into the cookie batter with a spatula.
  6. Drop in rounded spoonfuls or 1.5 tablespoon cookie scoops onto your parchment paper lined cookie sheet.
  7. Bake for 8 to 10 minutes, or until golden brown around the edges. Remove from the oven and let cool briefly before transferring to a cooling rack. It will be a flat, thin, chewy cookie.

Creating the B-52 Cake – Chocolate Elvis Layer

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. 🙂

B52 Cake - Two Cake Layers Frosted
B52 Cake - Two Cake Layers Frosted

B52 Cake - 4-Inch Deep Chocolate Elvis Layer
B52 Cake – 4-Inch Deep Chocolate Elvis Layer
B52 Cake - 10-inch Wide Chocolate Elvis Layer
B52 Cake – 10-inch Wide Chocolate Elvis Layer
B52 Cake - Chocolate Elvis Layer
B52 Cake – Chocolate Elvis Layer
B52 Cake - 10-Pound Chocolate Elvis Layer
B52 Cake – 10-Pound Chocolate Elvis Layer
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