Friday, November 3, 2017

I'm Finally Back in the Kitchen

Well "due to a series of unfortunate events" I have not posted on this blog for more than half of a decade. Since that time I have had to rejoin the workforce, relocate several times and, learn to be single again; this time over 50.

Life for me now is nowhere close to the wonderful life I lived being married with children and a homemaker for decades, but I finally have settled into a small but efficient place in Gainesville, Florida that has a kitchen almost worth cooking in.

I dream of having a nice extra large fully functional country kitchen once again at some point. But for now I will work hard on turning out quality home-baked goodies and meals in my galley kitchen.

I don't live alone. I have a new addition to my family: a two year old four legged fur baby named River and she is a Rhodesian Ridgeback Pit mix and weights about 40 pounds. She is totally addicted to all things pumpkin and I regularly make her Pumpkin Peanut Butter dog cookies.

My Basic Dog Cookie Recipe

2 cups King Arthur whole wheat flour
1/2 cup wheat germ
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup peanut butter
1 egg yolk, reserve white to bush cookie before baking

Mix all ingredients in food processor, wrap tightly and chill at least an hour.

Preheat oven to 350 degrees

Roll chilled dough to a 1/4 inch thickness and cut with cookie cutter. Place cookies on a parchment lined cookie sheet and bake 40 min until dry and crunchy. Amount will vary depending on thickness and size of cookie cutter. Store in air-tight cookie container.

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