Wagging Wednesday – Fall Inspired Treats

wednesdayNext week happens to be the first day of Fall(September 23rd) and that got me thinking as to some yummy fall inspired treats for you to make for your dogs. I love summer but there is something about fall that I love more. The leaves are beautiful, Starbucks starts selling their yummy pumpkin spice latte, walking my dog isn’t so dreadful due to high temperatures outside and the fresh chill is in the air when it blows.

(Photo Below) Doesnt Rolo look hilarious as a pumpkin! He is also wearing his witches hat from the dollar store and Halloween inspired Bandana from his friends at the Bone & Biscuit in Thickwood. He is just such a good sport when it comes to dressing up a 100lb GSD x Husky!

Here are some recipes for these Fall Inspired Treats; Pumpkin & Peanut butter treats, Apple Cheddar Biscuits & Fall Ice Cream

2 1/2 cups whole wheat flour
2 eggs
1/2 cup canned pumpkin
2 tablespoons peanut butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

-Preheat oven to 350F.
-Whisk together the flour, eggs, 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 1/2-inch-thick roll. Cut into 1/2-inch pieces.
-Bake 40 minutes, let cool and serve.
2 cups flour
½ cup rolled oats
1/3 cup shredded cheddar cheese
¼ cup grated parmesan cheese
1/3 cup unsweetened applesauce
2 tablespoons olive oil

-Preheat oven to 350°F.
-In a large bowl, mix all ingredients plus about 3 tablespoons of water to form a dough.
-Roll dough to ¼ inch thickness and cut out biscuits with cookie cutter (this is when a bone-shaped cookie cutter might come in handy).
-Space biscuits about 1 inch apart on parchment covered baking sheet.
-Bake for 30 minutes, or until golden brown and firm.
-Store in airtight container or freeze until ready to eat.
FALL ICE CREAM (from Pinterest)
1 (1 oz) Natural Instant Vanilla Pudding Mix (see note below)
1 tsp pumpkin pie spice
1 cup milk, low or fat-free
1 (15 oz) can pumpkin puree (not pumpkin pie filling)

-Whisk the vanilla pudding mix, pumpkin pie spice, and milk together until dissolved. Approximately 2 minutes.
-Fold, or gently stir in the pumpkin puree.
-Scoop pumpkin pudding into small paper cups, small plastic cups, or a plastic Popsicle mold.
-Place in freezer, and let freeze completely, about 3 hours.
-Take out desired serving size and let sit on counter for 5 minutes. Then release from the mold and serve.

Rolo and I will be trying out some of these recipes as he loves when I make home-made items for him! We hope you enjoy your Wednesday!

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