The problem with attention-deficit tendencies is that my refrigerator is full of incomplete projects. Among the rubble, three egg yolks (stored in two different containers), an oversized bag of pho noodles, leftover au jus, homemade turkey stock, mashed sweet potato, and pan-seared wild boar. All part of separate projects, all still waiting to be completed.
I can’t decide if I should be embarrassed by the fact that only TWO people share this refrigerator, or proud of the fact that among these containers, packages and bags, we can prepare about twenty four different meals.
A week ago, I roasted two kabocha squashes. The plan was to make a kabocha squash ravioli using eggs from the backyard chickens and the pasta roller I don’t crank enough. In the meantime, the ziplock bag of squash meat sat in the refrigerator door, on top of a couple of jars because there was no place else to stick it.
Even passing the sniff test, I couldn’t bring myself to making the ravioli. It had been sitting in the fridge for a whole entire week. (You wouldn’t eat it either, would you?)
But I couldn’t throw it out.
So why not make some dog biscuits out of them? They eat chicken poop, what do they care that the squash is a week old? And I know from reading dog treat labels that sweet potato and squash puree are oftentimes used, so it has to be okay… And I had been meaning to revise my go-to dog biscuit recipe anyway.
How to Make Dog Biscuits the RGB Way:
When developing a new recipe, I keep a pen and paper handy, and write down all of my measurements. You can tell from this photo that I started with two cups of whole wheat flour and ended up using 3 whole cups by the time I was done:
Instead of using a large wooden cutting board, I use my granite counter as my working surface. I also use the spot closest to the garbage drawer so that when I’m done, I can scrape leftover flour straight into the trash.
I also roll out enough of the dough to cut out shapes. Note: I also watch the dough. Sometimes, after rolling the dough, it retracts a bit. Observe the edges; wait until the dough has “finished retracting” before cutting shapes to ensure you don’t make any funny-stretched-out-looking cookies. The scraps get piled together for round two. (So sorry, didn’t mean to make the pile below look like poo.) Once shapes are cut and scraps are cast aside, I keep rolling and keep going… until all the dough is gone and all I’ve got left are scraps:
In round two, I knead the scraps together, pick a different shape (flowers!) and get at it again. Leftovers from round two get rolled into little balls as part of round 3:
And then finally, I try to take some photos without my dogs photo-bombing the scene:
A project completed. #finally
- 3 cups (375g) whole wheat flour
- 2 cups (150g) all purpose flour
- ½ cup (28g) wheat germ
- ¼ cup (50g) brown sugar
- ½ cup (57g) ground or whole flaxseed
- ½ tsp. salt
- 2 large eggs
- ¼ cup vegetable oil or animal fat
- ½ squash puree
- ½ cup water
- Minute 1: Preheat gas oven to 350º F or convection oven to 325º F. Line two sheet pans with parchment paper.
- Minute 5: In a mixer fitted with dough hook, turn on to speed # 6 to combine all dry ingredients; then add in egg, fat/oil, squash and water and mix to form a very firm dough that is smooth and workable. Add a little flour if the dough is too wet or a little water if the dough is too dry.
- Minute 10: Turn dough out onto flat surface coated with flour. Cover dough with saran wrap and set aside for 45 minutes.
- Minute 55: Roll out dough to ¼” thickness, cut into desired shapes, place on sheet pans and bake for in gas oven for 35 minutes or convection oven for 25 minutes.
- Minute 90: Remove biscuits when they’re browned on top. Let cool on cooling rack, then store in airtight container, out of reach from dogs.
Source: Rustic Garden Bistro
- This recipe makes a lot of cookies; I filled four sheet pans and baked in two batches. Feel free to cut the recipe in half if you wish.
- Use the baking time as a guide; pull the biscuits out when they’re golden brown on top.