Peanut Butter Carrot Dog Cookies

I am going to just start by saying that this is, by far, the best recipe that I have on this site! I mean, it’s a cookie recipe for two of my furry, four legged best friends—Doc and Jillie!

For any and all of you who follow me on social media, you know that saying that I am obsessed with those two cuties is an understatement! They live with my mom, in Maine, and let me tell you that absence sure does make the heart grow fonder. I am one of those crazy ones who calls my mom to chat with them on the phone, who is always asking for photos, who spends more time with them when I am home visiting than anyone else…

…Roberto just loves that about me!

So, why did I decide to make this recipe right now of all times?! WELL! I was able to go home for a few days this past weekend, and I just couldn’t resist making these. This weekend was jam packed with friends and family, truly nonstop—and so little Doc and Jillie deserved a special treat as well!

What I love about this recipe is that there are only a handful of ingredients in them, and they can all, most likely, be found in your pantry right now. There’s no weird additives, no names you can’t pronounce, just some wholesome, healthy foods to keep your pups happy!

To start, I knew that carrots were a must. These two will whine forever sometimes until they get their carrot snacks—plus it’s super cute to have them do little tricks for them, of course! Also, any way to get some great vegetables into their diets is good with me. Next, a fat, such as peanut butter, is a great alternative to butter any day. Please make sure your pets are not allergic to peanuts/nuts before using any type of nut butters in these cookies!

I have used a combination of oats and whole wheat flour, but if you would rather use an almond meal, or another flour that you know your pets prefer, that is 100% an option. Luckily, the gluten structure is not important in these cookies!

An egg, some milk and/or water will bind these together, and before you know it, you have a great dough!

You may cut these cookies into any shape you would like. I have used a big and a little heart shaped cutter because, well, these two babes have stolen my heart forever! And to make all of you doggie parents out there feel at ease, both Doc and Jillie gobbled these up—and I even taste tested the batch a couple of times to make sure it wasn’t overly sweet as well as had a good texture…they are people-safe, too!

So, to all of my fellow pet infatuated folks out there, give those little ones something to show how much you appreciate them—the ones who will always snuggle, always play, always go for a walk, and always love you—they deserve it!

ingredients

Carrots, shredded—2oz, or ¾ C

Peanut Butter—8 oz, or 1 C

Egg—1

Water—4 oz, or ½ C

Milk—2 oz, or ¼ C

Whole Wheat Flour—12 oz, or 2 C

Oats—1 oz, or ¼ C

process

Preheat your oven to 325˚ F.

In the bowl of your mixer, combine the shredded carrots and peanut butter.

Add the egg.

Alternating between the liquid and the dry ingredients, add to the mixer.

Once all is mixed together well, turn out your dough onto a lightly floured work surface.

Roll out the dough until it is about ¼” thick.

Using whatever cutters you would like—I used large and small heart cutters because, well, there’s a big and little doggie receiving these!—cut out cookies until you have no more dough left!

Unlike normal roll out cookie dough, this dough can be rolled and rerolled as many times as needed.

Put on a baking sheet lined with parchment paper, a Silpat or nonstick spray.

Bake for 15 minutes, flip them, and then another 15 minutes, so that they can get nice and toasty on each side.

*Note: if you want them softer or crunchier, the baking time may be adjusted, the 15 minutes is more on the crunchy side!*

Allow to cool and let your sweet little doggies enjoy!

Bon(e) Appétit!

Happy Trails Cookies

Okay, my friends, I have done it. I have made a cookie that actually is a bit healthy, a lot flavorful and ridiculously moist. There is so much going on in this tiny little bite that you won’t even want to question why I give permission to eat more than 1 at a time!

The inspiration for this recipe is something super personal to me—Earth Day. Not only is it this coming Friday, but it is something that someone very close to me, who we lost all too soon in February, loved. My stepdad—a true adventurer, outdoorsman, hands-on, lover of nature—it is all him behind this here cookie. While he may not be with us any longer, his spirit will always live on, which is why it felt like a crazy coincidence that I would have this urge to make these “Happy Trails” cookies right around Earth Day, right around when the weather is becoming the perfect hiking weather, and his birthday is only a few weeks away.

Like many of us, healthy eating is always the big plan, but then we see something sweet and our heads are instantly like well, I mean, it won’t kill you to eat this entire box of Thin Mints, right? …my stepdad would always hide his because maybe one of us kids would maybe get into them each year..

Anyways!

I am giving you the best of both worlds here. Half butter, half coconut oil—check. Raisins and chocolate chips—double check. Lots of nuts, even more carrots—yes and yes. Want to know something magnificent? First off, the carrots provide so much MOISTURE! The softest, most dream like cookie that isn’t cakey, you can thank those beautiful carrots for more than just good eyesight! Secondly, the carrot flavor is not overpowering. If you are looking for a carrot cake intensity, this, unfortunately, will not give you that, but mixed with all of the other goodies in this cookie, you have yourself quite a treat. Finally, your add-ins are so versatile, you can swap out whichever ones—but this combo is quite perfect if you ask me!

I am giving you a little bit of health and a little bit of sugar in these cookies! You may think that granola bars and apples are the only great outdoor activity snack, but guess again! This here recipe is the perfect addition to your most wild of adventures. Dedicated to my spunky, crazy, full-of-life, extraordinarily courageous step-dad whom I know would highly approve of this recipe! 

ingredients

Butter, room temperature—4 oz, or 1 stick

Coconut Oil, melted—4 oz, or ½ C

Brown Sugar—8 oz, or 1 C

Sugar—2 oz, or ¼ C

Eggs—2

Vanilla Extract—1 tsp

Flour—18 oz, or 3 C

Baking Soda—1 tsp

Salt—1 tsp

Cinnamon—2 tsp

Carrots, shredded—4 oz, or 1 C

Chia Seeds—0.25 oz, or ½ TBL

Sunflower Seeds—1 oz, or ¼ C

Peanuts—2.5 oz, or ½ C

Raisins—3 oz, or ½ C

Chocolate Chips—3 oz, or ½ C

process

In the bowl of your mixer, cream together the butter and sugars.

Once smooth, slowly stream in the melted coconut oil.

Add the eggs and the vanilla.

Sift together the flour, baking soda, salt and cinnamon.

Slowly add this to the mixer.

Scrape down the sides of your bowl.

Add in the shredded carrots and the remaining add-ins.

Remove from the mixing bowl and wrap in plastic to chill.

When you are ready to bake, preheat your oven to 350˚ F.

Roll into balls, about 2 oz, and bake for 12-14 minutes, until slightly golden.

Remove from the pan onto a cooling rack.

Wait a few minutes (to avoid burning your mouth!) before devouring.

Bon Appétit!

Healthy Granola Bars

Have I mentioned that I am the ultimate snacker? While I try to make the better decisions like carrots and nuts, if a chocolate chip gets in my line of sight, I can’t help myself and just go for it!

With winter upon us and Storm Jonas covering our little city of Charleston in about 18” of snow, the most physical activity that we’ll be getting anytime soon is shoveling, shoveling and more shoveling, meaning that choosing healthy and filling snacks is a must. Do I wish that I had a little bit more self-control and focused more on meals and less on snacks? Absolutely! But then I wouldn’t be able to eat these insanely good granola bars, or these Whole Wheat Muffins packed with protein, so maybe snacking is the way to go!

On Thursday when I headed to the supermarket the day before the big storm hit, I stocked up on the must haves—fruits, veggies, lots of milk, coconut flour, chips and salsa…

I got home, and was like yes, chips and salsa are fabulous, but if we want something hearty, healthy and filling when it’s time to find our cars under the snow, we need a little something else. Roberto and I really love a good granola bar, but sometimes they can be full of ingredients that no one has ever heard of, and that’s just a no go in this house!

Cue in these granola bars.

The base had to be oaty and nutty for me, always! From there, you can really add anything—spices, seeds, fruit, chocolate! The option of a nut flour is definitely there, but coconut flour adds a slight sweetness, so you can add little to no sugar in the rest of the bar. I love all types of dried fruit, and the dried cranberries can be swapped for something else. The crucial points in this bar? Oats, coconut flour, honey and peanut butter. It is best to use honey over agave or maple syrup because it has more of a viscous texture compared to the others and therefore will hold the bar together better. Almond flour and butter instead of coconut flour and peanut butter? Certainly—you can change that!

If I haven’t won you over so far, get ready for this. This recipe makes 8 bars. Each bar comes in at a delicious 225 calories, 13g of fat and 5g of protein! Tell me you aren’t grabbing your mixing bowl right now!

These granola bars are super healthy, full of great quality ingredients and will fuel all activities—from shoveling to stacking wood to all of your winter storm fun!

ingredients

Oats—1.5 oz, or ½ C

Coconut Flour—1.5 oz, or ¼ C

Pecans, chopped—2 oz, or ½ C

Dried Cranberries—1.5 oz, or ¼ C

Cayenne Pepper—¼ tsp

Cinnamon—½ tsp

Chia Seeds—0.2 oz, or 1 tsp

Salt—¼ tsp

Honey—2.5 oz, or ¼ C

Peanut Butter—3.25 oz, or 1/3C

Vanilla Extract—0.2 oz, or 1 tsp

Chocolate Chips—3 oz, or ¼ C + 1 TBL

process

Preheat your oven to 300˚ F.

In a bowl, combine the oats, flour, pecans, cranberries, cayenne pepper, cinnamon, chia seeds and salt. Mix.

In a heat proof bowl, combine the honey and peanut butter.

Heat in the microwave, or it can be over the stove in a pot, until the peanut butter is nice a melted. *I like to use crunchy peanut butter for this recipe, it gives the bars an added crunch factor—but creamy is fine too!*

Once melted, add in the vanilla extract, and pour all into the dry ingredients mixture.

Using either your hands or a spatula, mix until combined. Your granola mixture will feel slightly stiff, but that’s what you want!

Fold in the chocolate chips.

*You may add the chocolate chips in with the rest of the dry ingredients and mix with the melted peanut butter and honey. The end result in taste is the same, but the chips will melt, making your bars more a chocolate color!*

To bake, I use a square 8”x8” pan, line it with parchment and press the bars evenly into the pan.

Bake in your preheated oven for about 18-20 minutes, until the oats just start to brown.

*You could also freeze the bars instead of baking to hold their shape, but I love the crispy oat texture and taste!*

Remove from the oven and allow to cool.

Cut into bars—you will get 8 out of this pan, and they are only 225 calories each!

Bon Appétit!

Whole Wheat Carrot Blueberry Muffins

Happy second week of January!

How is it already the 11th? When did this month decide to sneak up on us? January is almost at its halfway point—totally not ready for that my friends!

With the first week back at work under my belt, my craving for anything dipped in chocolate and covered in candy canes (more or less) gone, I have had this inspiring “I can take on the world” attitude for the last 10 days. I am pretty sure it is partly the fault of these insanely healthy muffins.

I am not throwing some super fibery, possibly too dry, bran muffins at you BUT even better—blueberries, carrots, whole wheat flour, oodles of spice, and so many healthy fats. What else makes these pretty damn perfect? The fact that there is 3g of protein in each muffin. Yes. In. Each. Muffin.

Did I mention that they taste like a carrot cake? The moistness (…favorite word) of this muffin is unbeatable and the fact that there is whole-wheat flour, chia seeds and coconut oil as well makes them not only hearty, but also filling and good for you!

Like, where have these been all of my life?!

Did I mention that this whole New Year, New You thing has totally become my new mantra? I am always making way too many resolutions come January 1st, but instead, I figure if I am actively trying to better myself, that covers every resolution base. Whether that means eating a few more spinach leaves each day, reading one more chapter in my book, testing 4 recipes a week as opposed to 3, or just spending less time obsessing over social media and more time driving my fiancé crazy by singing Justin Bieber at the top of my lungs—this year will be the best, most positive year yet!

So yes, please throw me a super green smoothie with a side of these Whole-Wheat Carrot Blueberry Muffins and I know that I can really do anything!

ingredients

AP Flour—1.5 oz, or ¼ C

Whole Wheat Flour—10.5 oz, or 1 ¾ C

Baking Soda—0.5 oz, or 2 tsp

Salt—½ tsp

Cinnamon—0.3 oz, or 2 tsp

Nutmeg—1 tsp

Chia Seeds—0.5 oz, or 1 TBL

Coconut Milk—2 oz, or 4 TBL

Coconut Oil (melted)—3.5 oz, or ½ C

Eggs—3

Brown Sugar—5 oz, or 2/3 C

Maple Syrup—1 oz, or 2 TBL

Vanilla Extract—1 tsp

Carrots (grated)—4.5 oz, or 1 ½ C

Blueberries—8 oz, or 1 ½ C

process

Preheat your oven to 425˚ F.

In a bowl, combine the flours, baking soda, salt, cinnamon, nutmeg and chia seeds.

Mix.

In a separate bowl, combine the coconut milk, eggs, brown sugar, maple syrup and vanilla. Whisk together.

Slowly pour the wet ingredients into the dry and fold together.

Once combined, add in the melted coconut oil.

Fold in your grated carrots and blueberries.

Line your muffin tin with muffin papers, or simply spray with nonstick spray.

Fill up each cup with muffin batter about ¾ of the way full, making sure to get plenty of berries in each one!

Sprinkle a little bit of brown sugar on top of each muffin—this will caramelize and add a slight crunch to the top of your muffins.

Place in the oven for 5 minutes, and then turn your oven temperature down to 345˚F and bake for an additional 15-17 minutes, until the tops of the muffins spring back slightly when touched, or when a toothpick comes out clean.

Remove from the oven and allow to cool for a few minutes before taking them out of the pan.

Enjoy on their own, toasted, with a bit of jam on them, whatever you need to give you an extra boost for the day!

Yield—18-20 muffins

Bon Appétit!