The holidays are a time to spend quality time with friends and loved ones, look back on the past year and set goals for the year to come, and of course enjoy delicious homemade food and sweets. At Dog Friendly Deep Creek, our dogs are part of the family. With the hustle and bustle of the season, we want to make sure our dogs don’t get forgotten about. This year, don’t just make holiday cookies and sweets for your loved ones – you can make easy holiday dog treats that your furry friends will go crazy for.
If you’re staying at one of our dog-friendly Deep Creek rentals this winter, your dog will be greeted with a goody bag filled with dog treats, mess bags, and a Deep Creek dog tag. But why not make your pet feel extra loved with some homemade treats to enjoy too!
Below are a couple of our favorite dog treats to make for our four-legged friends. Enjoy and happy holidays!
Peanut Butter and Pumpkin Dog Treats
Makes 25 treats
2 ½ cups whole wheat flour
½ cup canned pumpkin
2 tablespoons peanut butter
½ teaspoon salt
½ teaspoon ground cinnamon
-Preheat oven to 350 F
-Whisk together the flour, eggs, canned pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a ½ inch thick roll. Cut into half inch pieces, flatten with palm of hand, and use your favorite holiday cookie cutter.
-Bake until hard, about 40 minutes
*Recipe adapted from allrecipes.com
Gingerbread Dog Biscuits
Makes 24 biscuits
3 cups whole wheat flour
½ teaspoon ground ginger
1 teaspoon cinnamon
¼ cup plus 1 tablespoon vegetable oil
½ cup molasses
½ cup water
-Preheat over to 325 F and coat a baking sheet with cooking spray or oil
-Sift the flour, ginger, and cinnamon together in a large bowl. Mix in the oil, molasses and water, then let rest for 15 minutes.
-Roll out the dough so that it is a ¼ inch thick.
-Use your favorite holiday-themed or dog-themed cookie cutters to cut out the cookies. Transfer to the prepared baking sheet, bake until firm – about 20 minutes.
-Cool on the baking sheet, then store in airtight container.
*Recipe adapted from Every Day with Rachael Ray Magazine