by Krista Davis
1 cup heavy whipping cream
⅓ cup powdered sugar
1 teaspoon vanilla
Beat the cream until it begins to thicken. Add the powdered sugar and vanilla and beat until it holds a peak.
Assembly
Make the waffles. Ladle fresh caramelized bananas and sauce over the waffles. Top with sweetened whipped cream (optional).
Lemon Tart
Not for dogs.
Crust
1¾ cups flour
¼ teaspoon salt
½ cup granulated sugar
1 stick butter, frozen
Preheat oven to 375ºF. Mix the flour, salt, and sugar and place in a food processor. Using the shredding disk, shred the butter. Swap the shredding disk for a blending blade. Pulse until it forms a loose ball or small balls that can be packed together. Remove from food processor and roll out. Place in tart pan. Fill with dried beans in aluminum foil or pie weights. Bake 17–20 minutes until baked through. Cool on a rack.
Lemon Filling
Please be sure to use a sieve. This is super easy to make, but it’s prettiest if it’s smooth.
4 eggs
2 egg yolks
¾ cup sugar
1 cup fresh lemon juice
Pinch of salt
12 tablespoons unsalted butter
Place the eggs and egg yolks in a heavy-bottomed pot and whisk together. Add the sugar, lemon juice, and salt, and whisk. Add the butter and bring to a simmer over medium high. Cook until it thickens, stirring the whole time, about three minutes. Pour through a sieve into the prebaked tart shell. Refrigerate until set.
Chocolate Cupcakes
NOT FOR DOGS.
Cupcakes
2 tablespoons unsalted butter
⅓ cup vegetable oil
1 cup flour
½ cup cocoa powder (not Dutch process)
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 teaspoon instant coffee
1 tablespoon warm water
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
½ cup buttermilk
Preheat oven to 350ºF. Prepare a cupcake pan with cupcake papers.
Melt the butter with the oil and set aside to cool. In a bowl, mix together the flour, cocoa powder, baking powder, salt, and baking soda. Dissolve the coffee in the water. Beat the butter mixture with the sugar in a separate bowl. Beat in the eggs one at a time. Add the vanilla and the coffee. Alternate adding the flour mixture and the buttermilk. Fill the cupcake wells slightly over ½ full. Bake 16 minutes or until a cake tester comes out clean.
You can also bake mini cupcakes. Bake them for 9 minutes or until a cake tester comes out clean.
Chocolate Frosting
NOT FOR DOGS.
¼ cup butter
½ cup unsweetened cocoa powder
Pinch of salt
1 teaspoon vanilla
2 cups powdered sugar
4 tablespoons 2% milk
Melt the butter and mix in the powdered cocoa until smooth. Allow to cool. Mix in the salt and the vanilla. Beat powdered sugar into the butter mixture ½ cup at a time. Add the milk as needed to achieve desired consistency. Beat for 4–5 minutes.
Peanut Butter Pupcakes
For dogs as a treat.
Makes 12 regular pupcakes or about 36 mini cupcakes. Please note that there is no baking powder or baking soda in this recipe. The cupcakes will rise, but you have to beat the egg whites separately and fold them into the peanut butter batter.
2 eggs, room temperature
½ cup peanut butter
½ cup honey
¾ cup flour
1 banana, cut into slices
Preheat the oven to 350ºF. Line a cupcake pan with cupcake liners. Separate the eggs. Beat the egg whites on slow for about one minute. Raise the speed and beat them on medium for at least one more minute, until they hold a shape. Beat the egg yolks, peanut butter, and honey together and gradually add the flour and the banana. Beat well to combine. Fold the egg whites into the peanut butter batter. Distribute among the cupcake papers. Bake 16 minutes or until a cake tester comes out clean. Remove the cupcake paper before serving to your dog. If your dog gulps food instead of chewing it, please cut the pupcakes into small pieces before serving.
Greek Yogurt Peanut Butter Frosting
For dogs as a treat.
1 cup unflavored and unsweetened Greek yogurt
½ cup peanut butter
Swirl together. Frost cooled cupcakes.
Decorate with mini dog bone–shaped cookies.
Gobble Gobble Goodness
For dogs.
2 tablespoons olive oil
½ pound 93% lean ground turkey
½ 10-ounce package frozen carrots and peas
2 cups cooked barley or rice
1 tablespoon cooked cranberries (optional)
Heat the olive oil in a frying pan. Add the ground turkey. Break it up and cook until no pink shows in the meat. Meanwhile, cook the carrots and peas. Add the cooked barley, carrots and peas, and cooked cranberries (optional) to the meat. Stir to mix.
Chicken Salad for Dogs
½ tablespoon olive oil
2 chicken breasts
1 teaspoon sliced celery, without strings!
6 thin slices of cucumber, quartered
½ apple
2 cups cooked barley
Preheat oven to 400ºF. Pour olive oil in a baking dish. Dredge the chicken breast through the olive oil and flip to coat both sides. Roast in the oven for 25 minutes. Remove when they reach 165ºF and no pink shows inside the chicken breasts. Set aside for 5 minutes.
Meanwhile, slice the celery and the cucumber. Peel and core the apple, cut into thin slices, and cut each slice into four pieces.
Cut the chicken breasts into cubes approximately ¼-inch-by-¼ inch. Combine the chicken breast cubes with the celery, cucumber, apple, and barley. Pour the juices from the chicken pan over the mixture and stir.
About the Author
Krista Davis is the New York Times bestselling author of the Paws & Claws Mysteries, as well as the Domestic Diva Mysteries.
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