This weekend I got to thinking. Thinking that while I love to make yummy treats for all my family and friends, I had neglected yet to make something for the family member that I spend the most time with each day. Sweet Scout. Our two year old German Shepherd who doesn't know she's a German Shepherd. Other than her very big bark and the considerable bulk of her 85 pound frame, there really is not much that is big or ferocious about her. She believes (I think) that she is a small dog trapped in side the body of a big one. She is continually trying to fit her body into spaces that are just too small, and when she plays fetch with the tennis ball or frisbee she will often fail to take into consideration how her bulk and speed often send her sailing past her intended target.
She learned to swim in the San Juan Islands this summer, something I've been told that Shepherds are not known to do, and she has always had a love affair with the garden hose. She would happily spend hours chasing the the stream of water as it shoots far and wide.
Neurotically happy with all people and all dogs, she has yet to show dislike for anyone. She is often surprised however when people or other dogs dislike her, which is wont to happen when you are an 85 pound dog most associated with self defense and police work.
A year ago she was diagnosed with Endocrine Pancreatic Insufficiency, EPI which unfortunately is becoming quite common in Shepherd breeds. The pancreas serves many functions, but one of them is to release enzymes into your blood stream when you eat that allow you to absorb the nutrients from your food. Untreated this condition is fatal in dogs. They can literally eat and eat and starve to death. Easily, (although expensively) treated, once diagnosed she bounced back to her normal happy self.
While she doesn't get many treats, she definitely deserves them as all good dogs do. I must say she devoured hers and I am confident that your dog will too.
Peanut Butter Pupcakes
1 C. whole wheat flour
1 tsp. baking soda
1/4 C. natural peanut butter
1/4 C. vegetable oil
1 C. shredded carrots
1 tsp. vanilla extract
1/3 C. honey
Preheat oven to 350 degrees F.
Combine the oil, carrots, vanilla, honey and egg in the bowl of a mixer on medium speed. Once combined add the peanut butter. Stir well. Gradually add the flour and soda. Using an ice cream scoop portion batter evenly among six muffin tins. Bake 35-40 minutes until a toothpick comes clean.
1 eight ounce bar of cream cheese at room temperature
2 T. natural peanut butter
1 tsp. milk
Combine all ingredients in a small mixing bowl. Using a hand held mixer whip the ingredients until just combined and creamy. Over mixing will create a dry frosting. If needed add a small amount of additional milk for a smoother consistency.
Pipe or spread on top of cooled cupcakes, and garnish with a sweet dog treat.
Store pupcakes in the refrigerator.