Faye's birthday was on the 13th so we decided to make her a special treat. I used this recipe but I made a few changes of my own to make it a little healthier for her and just because of what I had on hand at the time. Stephanie was actually a big fan of these; they really didn't taste that bad and Kevin was a huge fan of the icing I made. Even more importantly than that Faye was a huge fan she tore her cupcake up. I also put some cheese sprinkles on top aka grated cheese. You could also top with some kind of shredded meat as well.
1 cup white or whole wheat flour
1 tsp baking soda
1/4 cup peanut butter
1 brown banana (like you would use for banana nut bread) or 1/4 c applesauce
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
1 egg
Preheat oven to 350 degrees
Mix the peanutbutter, banana, vanilla, honey, carrots and egg together.
Add the flour and baking soda, mix well.
Pour batter into greased cupcake pans. These make about 6 very full cupcakes.
Bake for 20-25 minutes.
Icing:
3/4 c peanutbutter
1 six ounce container of yogurt (I used cherry vanilla because it was what I had in the fridge)
Mix the two together well and presto delicious dog friendly icing.
Thursday, April 15, 2010
Baked Kale Chips
These are actually pretty good. Kevin even tried them and said they weren't bad (which says alot, he's normally not really that into my uber healthy cooking). I think they taste pretty similar to a regular chip. The only thing is that they only stay crisp for so long after a few days mine were soggy. Maybe if I stored them in a ziplock bag or cooked them longer they would have stayed crisper.
Ingredients:
1 bunch kale
1 tablespoon olive oil
Sea salt, to taste - I'm sure kosher salt would work fine as well.
Preheat oven to 300°F.
Rinse and dry the kale, then remove the stems and tough center ribs.
Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt.
Arrange leaves in a single layer on a large baking sheet.
Bake for 20 minutes or even a little longer, or until crisp. Place baking sheet on a rack to cool.
Ingredients:
1 bunch kale
1 tablespoon olive oil
Sea salt, to taste - I'm sure kosher salt would work fine as well.
Preheat oven to 300°F.
Rinse and dry the kale, then remove the stems and tough center ribs.
Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt.
Arrange leaves in a single layer on a large baking sheet.
Bake for 20 minutes or even a little longer, or until crisp. Place baking sheet on a rack to cool.
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