not often I find myself drooling over homemade dog food
recipes. But with names such as "cheddar loverís
biscuits" and "banana ice cream," I was
as tempted to try the recipes in the updated "Doggy
Desserts" cookbook as was my furry little man,
Welles, and his tail-wagging friends.
recipes in the book, by Cheryl Gianfrancesco, were
inspired by her dog, Kooper, who was ill as a young pup
and was put on a strict diet that excluded store-bought
food. Gianfrancesco came up with the treats as a way to
spoil her dog, and "Doggy Desserts" was born.
new edition contains a whopping 125 recipes sorted by
type of treat, along with helpful information about
ingredients harmful to dogs. There is an emphasis on
using ingredients that are healthful and natural.
hard to remember that this is a cookbook for dogs. The
photography is gorgeous, and the recipes, with just a
few exceptions, call for common supermarket staples.
tested ó and tasted ó both the peanut butter muffins
(find the recipe online at latimes.com/pets) and cheese
cake. Although I found them a bit bland (the recipes are
light on sweeteners and contain no added salt), my dog
and his pals couldnít get enough of them.
strawberry frost ó a smoothie-like dessert containing
strawberries, yogurt, honey and a touch of vanilla ó
is one treat Iíll be making for the whole family, both
four- and two-legged.
1 hour, plus cooling time. Makes 1 cake, 12- to
ounces cream cheese, softened
cups all-natural applesauce, no sugar added
teaspoon vanilla extract
cups unbleached white flour
teaspoons baking powder
teaspoon baking soda
cup wheat germ
Heat the oven to 350 degrees.
In a bowl, beat the cream cheese until smooth, then
slowly beat in the eggs, honey, applesauce, water and
vanilla until the ingredients are completely
incorporated and the mixture is smooth. In a separate
bowl, whisk together the flour, baking powder, baking
soda and wheat germ. Slowly add the wet ingredients to
the dry mixture.
Pour into a greased 13-inch by 9-inch baking pan. Bake
until a toothpick inserted in the center of the cake
comes out clean, 40 to 45 minutes. Cool in the pan
of 16 serving: Calories 132; protein 4 grams;
carbohydrates 21 grams; fiber 1 gram; fat 4 grams;
saturated fat 2 grams; cholesterol 30 mg; sugar 7 grams;
sodium 133 mg
For individual cake rounds, grease and line the bottom
of the pan with parchment before baking, leaving enough
parchment to overhang the sides and use as
"handles" when removing the cake. Grease the
parchment base, then chill the cake well after cooling
so it is firm enough to remove from the pan; use cookie
or biscuit cutters to cut the cake into rounds.
minutes plus freezing time. Makes about 3 cups
3/4 cups frozen strawberries
cup low-fat vanilla yogurt
teaspoon vanilla extract
the strawberries, yogurt, honey and vanilla in a food
processor and pulse until smooth. If you are not going
to serve the frost immediately, pour into a freezer-safe
container and freeze until firm. Remove and allow the
frost to soften before serving.
of 9 servings: Calories 68; protein 2 grams;
carbohydrates 16 grams; fiber 1 gram; fat 0; cholesterol
1 mg; sugar 14 grams; sodium 19 mg
Adapted from recipes in "Doggy Desserts: 125
Homemade Treats for Happy, Healthy Dogs" by Cheryl