One of Lulu & Phoebe’s most favorite treats are leaves of raw spinach. We weren’t sure if they were just vacuum cleaners or incredibly discerning so we did a taste test. We dropped arugula (win) red lettuce (not so much) chard (not a chance) celery (chew – chew spit) bib lettuce (slow chewing means just mediocre) and more baby spinach (chomp chomp begging for more). Discerning.
We already know they love cheese. When in France, they ate their share of very stinky cheeses and learned to love the good stuff. Freshly grated hard cheeses are the tastiest. But their latest kick are cranberries. Plain raw cranberries.
And before your mouth starts to pucker up in a ick-ick-ick face, dogs do not taste the same way we do. While none of us humans (amended to say most of us humans) would not pop raw cranberries into our mouth as a perfect snack, there are dogs that would. And it is good for them – full of antioxidants, vitamins and great for the bladder and all that – cranberries are a good deal. Talk about fiber rich and pissing good.
I wanted to make a nice pink cookie for Valentine’s Day and the dough was a gorgeous shade of pink. However, there is the raw dough and then there is baked dough which turns a gentle shade of “you have to really look for it” pink but golden.
But in the end, Lulu and Phoebe don’t much care, even if they could see the colors well. It just has to pleasantly stink. And these do – cheese.
Happy Valentine’s Day to the Dogs. Make some for your best friend.
|Cranberry Cheese Cookies for the Pups, Gluten Free|| |
- 14-18 oz. brown rice flour
- 6 oz. fresh cranberries
- 2 whole large eggs
- 4 oz. grated Asiago or any grated hard cheese (no additives or preservatives)
- 2 tablespoons of olive oil
- 2-4 tablespoon water
- Refrigerate dough at least overnight and two days is even better.
- In a food processor place 14 oz. of brown rice flour (I use Bob's Red Mill for this), 6 oz. fresh whole cranberries (preferable, but frozen will work, too), eggs, the cheese and olive oil. Pulse until the mixture looks combined and the cranberries are tiny little specks. The dough will be pink and look crumbly. While the processor is running send the water down the chute 2 tablespoons at a time and mix just until a rough ball forms. Depending on the time of year, the condition of your flour, humidity in the kitchen - it could take less or slightly more water. You just want to see the dough congregate on one side of the food processor bowl into a very rough ball. Dump out onto plastic wrap, smoosh together (it'll be really sticky) and refrigerate.
- Remove dough from the refrigerator and divide in half. Preheat oven to 350 and line two baking sheets with parchment.
- Roll half the dough between layers of parchment or plastic wrap to about ¼ inch thick. You will find that it needs liberal dusting with the remaining brown rice flour. If you use enough flour it will not stick and the cut-outs can be moved easily. Cut out any shape you like in the size you prefer for your pup. You can use a pastry wheel and cut it into small squares as well. Move each cut-out to the parchment lined baking sheets. They don't need much room in between cookies so the whole batch will fit on two sheets. Repeat with the other half of the dough.
- Bake at 350 for 10 minutes and rotate pans. Bake at 325 for about 15-18 minutes more or until cookies are thoroughly baked and slightly hard, but not terribly brown. Turn oven off - open door to make the temperature drop some - and leave the cookies in the warm, but not hot oven until they are completely dog-cookie hard. Cool completely.