The Canine Chef Cookbook by Debby Martin

Author:Debby Martin [Martin, Debby]
Language: eng
Format: epub
ISBN: 9781498440004
Publisher: Xulon Press
Published: 2015-09-28T21:00:00+00:00

peanut butter cups

Every time I eat a Reese’s Peanut Butter Cup, Kirby puts on his perfected “drool” look - the one where he has the saddest puppy eyes and the tip of his tongue is hanging out. It just slays me every time and I know he knows it! Oh my God how I love this little fluffy boy and to tell him no can be downright heartbreaking but I know chocolate for a dog is poison.

The solution? Creating a Kirby Peanut Butter Cup with carob just for him which is exactly what I did. The little stubby tail going into such a spin as if it could literally lift him off the ground tells me he’s happy and the world is right again.

Even though carob looks like, smells like, and has a taste that is similar to chocolate, it does not contain theobromine, the part of chocolate that is toxic to dogs.

Ingredients

1 cup unsweetened carob chips

2 tablespoons coconut oil

2 tablespoons natural peanut butter

Directions

1. Melt the carob chips and coconut oil in a double boiler on the stove stirring until completely smooth. You can also do this in the microwave but I tend to burn it that way.

2. Using a silicone mini mold or mini cupcake liners, fill each one with 1 teaspoon of the carob mixture. Let it sit for about five minutes to harden.

3. Place the peanut butter in a baggie, snip a corner, and squeeze a dab in the center of each carob mound. Press down the peanut butter with your damp finger to flatten it.

4. Cover with 1 teaspoon of the carob mixture.

5. Let them set for about fifteen minutes and voila - dog friendly candy!

You can make them thinner by using “just enough” of the melted carob to cover the bottom of the mold and then “just enough” to cover the peanut butter. These can be kept in an airtight container for a few weeks or in the freezer in a zip-lock bag for several months if they last that long.

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