Another cozy Fall morning curled up with my favorite four-legged furballs. The comfort and love a dog brings into your life is just indescribable. Our oldest dog, Rally, is 11 and has been quite sick for the past couple years. He has a tumor in his esophagus that is inoperable so we know our time with him is limited. He can only stomach very small meals at a time and has to be on high doses of steroids for the rest of his life but he is still so, so happy. He has always been an extremely loveable dog but knowing his years are numbered makes us value our “cuddle time” with him even more. Don’t you just love this face?
And yes- my dog does use an armrest. Is that not the cutest thing ever? Not to say I don’t love my puppy, Ozzy- because I do! I love them both equally with all of my heart. I’m just feeling a little sentimental about the old man this morning.
Today I want to share the new recipe I tried for breakfast yesterday- Baked Raspberry Finnish Pancakes by blogresipi. I altered it a little to make it gluten and dairy free ( I do not eat dairy free all the time but try to limit my dairy). The result was delicious! It is more moist than a regular pancake…almost reminded me of an oversized, gooey muffin. I think it would taste good with any fruit- not just raspberries and does not need any syrup or topping- tastes perfect just as is.
Gluten Free Raspberry Baked Pancakes ( serves 3-4)
- 2 cups almond milk
- 2 cups GF all purpose flour ( or regular flour if it doesn’t need to be gf)
- 2 eggs
- 1/4 cup olive oil ( I actually omitted this-accidentally-and it turned out fine)
- 2 tbsp coconut nectar
- 1/2 tsp vanilla
- pinch of salt
- Raspberries (or any fruit topping of your choice)
Preheat the oven to 375 and mist some single serving baking dishes with olive oil.Mix all ingredients except the raspberries together in a large bowl and pour into the individual baking dishes- being careful not to pour too thick or else it will take longer to cook. The batter will seem very liquid- this is normal. Sprinkle some raspberries onto the top of the dish and sprinkle with some more coconut nectar. Bake for 20-30 minutes (mine took a little longer than 30 minutes) and Enjoy! I can’t wait to try it with a different fruit topping next time!
Now that summer is coming to an end I am feeling the need to look back and remember some of the memories we’ve made with our four-legged, furry children over the past few months. The summer always seems to fly by and I love taking a moment to flip through some photos of warmer times.
One of the first things on the Creighton Summer to-do list (As if I would ever be organized enough to have one!) was a visit to Cornhill nursery just outside of Petitcodiac, NB. It is a huge nursery with acres of gardens, flower displays & a gorgeous patio where you can sit & enjoy a glass of fresh apple-cider or grape juice or a cup of organic coffee. We love how dog-friendly the place is and whenever we have the time we stop in for lunch at the Cedar Cafe (they even have an awesome gluten free menu!). If you have never been you should definitely take the time to check out their website here.
Next up was a a mini doggie birthday party for Ozzy’s 3rd birthday. JD’s brother, sister-in-law and our little niece were down with their dog for the occasion and we took the opportunity to get the dogs all decked out in some party garb. Aren’t they the cutest things ever?? Even Ernie got dressed up for the occasion.
We also try to make a trio down to JD’s aunt & uncle’s farm in Bloomfield, NB at least once every summer. They have an old dairy farm and an absolutely beautiful property that holds lots of great memories for JD from his childhood. This year we spent our 5th wedding anniversary on the farm with JD’s aunts, uncle, cousins & our boys. It was hot, sunny and a perfect day.
5th Wedding Anniversary- June 30th, 2012
The dogs had a great time running around the farm and exploring all of Aunt Jan’s flower gardens.Oh, and eating watermelon..
Last but probably the best- we spent lots of time with the boys on the beach! Ozzy in particular LOVES the beach and since my MIL has a cottage right on Parlee beach we were able to spend many a day lounging in the sand while the dogs ran around and rolled in seaweed. I wish I was kidding- but Ozzy makes it his beach mission to find the smelliest spot and roll around in it.
Today I want to share with you some canine cupcakes I made for my baby Ozzy’s 3rd birthday. I found a recipes on Pinterest and adapted it to use up ingredients I already had in my kitchen. The original recipe is from Dog Treat Kitchen.com and can be found at:http://www.dogtreatkitchen.com/dog-cake-recipe.html
So here is a picture of my finished product
Peanut Butter-Banana-Pumpkin Cupcakes
These cupcakes were super easy to whip up and were a big hit with all the four-legged guests at the party. Here is the recipe:
Peanut Butter-Banana-Pumpkin Canine Cupcakes
- 1/2 cup canola or olive oil
- 1/2 cup pumpkin puree
- 1/4 cup natural peanut butter
- 4 eggs
- 2 cups flour (white or whole wheat)
- 2 tsp baking soda
- 2 ripe bananas
Preheat the oven to 350 and mix together the oil, pumpkin, peanut butter, eggs & bananas. Next add the flour & baking soda and mix well together. Pour into a well greased cupcake pan & bake for 20 minutes. Yield: 6 doggie cupcakes. (Could also do in a mini-cupcake pan for smaller dogs.) When the cupcakes have cooled I “frosted” them with peanut butter & placed a banana slice on top for decoration.
Here is a picture of the birthday boy with his cupcake: