I serendipitously got involved with the Kilcona Park Dog Park board several months ago and really had no idea what I was getting myself into. I started taking our beast there because he loves to run and we wanted to make sure he was socialized with other dogs. I never wanted him to be threatening or skittish, he’s a big dog and he needed to be friendly and approachable, until of course, I needed him not to be, and this park was the perfect place for him to build those skills.
Our dog park is a great place, built around a garbage dump that was covered over with grass and trails that let him run wild and play with other dogs. It was a lifesaver over the last fall and winter when we first got Brax. He got to run, play and burn off energy and we got to walk. Win win!
We’ve met so many nice people on many our many walks and it wasn’t long before I realized there was actually a board that worked to ensure the park remained for the many who use it. Little did I know that I would be baking and cooking human grade dog treats to use as fundraisers. Dreaming up fun treats has been so much fun and for those attending our Dog Fest the recipes are here so that folks can make these yummy treats at home.
The gluten free dog bones were posted before and the recipe can be found here.
As well the Fetching Stix have also been posted before, though without the herbs and with cheese instead.
Some new additions include;
Brie Chon Freeze Paws and Bones – Delicious little Brie Ice Cream bites with Blueberries.
Dog’s Breakfast Trail Mix – A healthy trail mix that packs a little heat.
Now for the recipes… here you go folks… enjoy!
Brie Chon Freeze Paws and Bones
The base of this ice cream comes from the Roasting Rambler but instead of making a blueberry sauce I chose to add frozen blueberries to the ice cream once it was cooled.
- 2 cups whole milk
- 4 egg yolks
- 3/4 cup sugar
- 4 ounces brie trimmed of its rind
- 1 cup cream
- 1 cup frozen blueberries
Place the milk and cream in a saucepan and bring to medium heat… until steaming. In a seperate bowl mix the yolks and sugar and then ladle the hot milk, one scoop at a time into the yolk mixture while whisking. Once you’ve added a couple of ladles of milk into the yolk mixture then pour the yolk mixture back into the pot of hot milk and simmer gently for 2 – 3 minutes. Drop chunks of the brie into the hot milk mixture and allow the brie to melt. The mixture will thicken slightly.
Allow the mixture to cool and add the blueberries. Spoon into silicone moulds and freeze until solid. Store in a sealable plastic bag or plastic container in the freezer until ready to serve.
Dog’s Breakfast Trail Mix
I love trail mixes and this one was born out of a chocolate almond recipe I posted quite some time ago. I make these almonds all the time and often have a bag of them in the freezer. You feel like you’re getting an adult version of a chocolate covered nut but less calories and less sugar.
The proportions for this recipe are really up to the individual and preferences but mine goes something like this;
- 2 cups cayenne chocolate almonds
- 2 cups dried cranberries
- 2 cups banana chips
- 2 cups chopped dehydrated apple rings
- 4 cups cheerios *
- 4 cups chex cereal *
Mix all ingredients together and enjoy!
* Cheerios and Chex Cereal
In a deep big frying pan, melt about a 1/2 cup butter. Once the butter is melted add about 4 cups cheerios and mix to have them coated in butter. Add about a 1/4 cup cocoa powder, 2-3 tablespoons expresso instant coffee, 1/2 cup brown sugar and for the cheerios add 1-2 teaspoons of cayenne pepper. Mix all the ingredients together until all the cereal is coated in the mixture. I will do the cheerios and chex separately and then toss them into the bowl with all the other ingredients.
The amount of cayenne is a preference and some folks like it hot, others don’t. I find that if I only make one of the cereals a little spicy even folks who don’t like much spice can often tolerate it.