The holidays always seem to put us in the mood to bake…which is kind of a big deal considering the most regular action our kitchen sees the rest of the year is the shaking of a dirty martini. But it just wouldn’t be December without the smell of cookies, cakes or brownies wafting through the apartment, or a kitchen warmed by the oven hard at work.
Anything non-chocolate will usually find its way into a morsel that ‘accidentally’ falls for Tallulah, so when I saw these Puppy Cake baking mixes in Banana Cake and Peanut Butter (with frosting mix included!) I was psyched. PuppySnob holiday baking! Just add an egg, oil and water, then mix and bake or microwave. They have adorable bone shaped cake pans on their site, but trust us when we say…whatever shape you bake them in, they won’t last long!
I love Indian summer in San Francisco!! Tallulah? Not so much. As a french bulldog who has a hard enough time trekking the SF hills WITHOUT adding 80+ degree weather on top of it, has been so uncomfortable in the heat. I felt so bad for her that I decided to whip up some dog-friendly popsicles (pupsicles if you will ;) They were incredibly simple to make, and no surprise here….she loved them.
All you need: chicken or beef bouillon (make sure you get plain & not one containing spices/additives), water, and an ice cube tray. I used this fun Lego-shaped one & the texture made it easier for her to hold onto with her paw while she chowed down. Instructions: Boil the bouillon in a pot. (Suggested: 1 cup of H2O per bouillon cube). Once boiled, allow to cool for a couple hours, then pour the cooled liquid into an ice cube tray & freeze. For minimal clean-up, serve outside.
*Snob Twist: add some dry dog food, cheerios, or chopped up veggies (carrots or peas work well) as they’re freezing for uber gourmet pupsicles. Nom nom!