Friday, June 4, 2010

Bone Appetit! Pup Cakes for Your Pooch

When our loveable mutt Maggie May celebrated her second birthday, we knew she deserved something special. So, we invited all her favorite pups over for a party in the backyard. But that’s not all. We also ordered a professionally baked pup cake by Chef Joanie Veage, owner of RYouBeingServed.

Over the years, Chef Joanie has cooked for well-known stars like the Rolling Stones, Sheryl Crow, Def Leppard, Guns-n-Roses, Meg Ryan, Ozzy Osbourne, and other celebrities. But her favorite customers now are the four-legged kind, who she thrills with recipes like this one…

Muttballs and Pup Cakes

2 – 3 lbs raw, ground chicken or turkey (preferably antibiotic and hormone free)

4 cups of steamed, organic, sweet brown rice

1 cup grated summer squash or zucchini

1 cup grated broccoli

1 cup grated green beans

1 cup grated carrots

1 giant handful shredded spinach

1 small bunch grated parsley

½ cup grated celery

¼ cup coconut oil (optional)

1 tablespoon granulated, organic garlic powder

Prepare ingredients as suggested above. Joanie uses organic or clean, local vegetables in her cakes.

Using a food processor, finely grate vegetables. In a stand mixer, combine all ingredients. For muttballs, scoop 1 to 2 inch ball directly on a baking pan. For pup cakes, scoop directly into a lightly oiled (not sprayed) cake tin.

Bake in preheated oven, 350 degrees F. for 20 to 30 minutes or until golden brown. Remove from oven. Cool.

Store in airtight container and refrigerate up to 5 days. Or, place in freezer bags for up to 6 weeks.

Serve as a small sliver. Or, mix a couple tablespoons with their dog food. For dogs not used to eating this type of food, it’s recommended to start with smaller portions.

As you can see below, the party was a big hit with birthday dog Maggie. Just look at that grin. It says it all.