11/21 Dog Biscuit Baking with Dena & Levi
Join us on Sunday at 3pm ET & consider donating to support rescue dogs like Levi
This is a cooking for a cause class. 🧡We encourage you to give to the charity selected by our chef and her pup —Wings of Love Kuwait, an organization that finds abandoned and abused dogs that are living on the streets of Kuwait and rescues them. Dena’s puppy, Levi, is one of those rescue dogs!
Donate here via our class fundraiser which enables us to track the collective giving of our community. Any amount is appreciated, if you are able to give. 100% of your donation goes directly to the cause and there are no processing fees.
Bake with Us
Learn to make delicious homemade and healthy dog biscuit treats with Dena and her pal, Levi. Bring for your dog(s) or bake for a friend at this early howl-i-day treat class.
Ingredients:Â
Yield: about 40 biscuits (depending on size and shape of your cookie cutters)Â
1 cup pumpkin puree
2 eggs
1/3rd cup Peanut Butter (make sure it’s NATURAL pb…no xylitol or other sugar substitutes, they can be toxic to your dog!)
2 cups whole wheat flour (okay to use AP flour instead…or even sub some of your flour for quick cooking oats)…plus more as needed for rolling
1/2 tsp cinnamon (or pumpkin pie spice…just make sure it DOES NOT HAVE NUTMEG!! also can be toxic to dogs!)
Diced dried or fresh fruit (of course only fruits that are approved for dogs: blueberries, raspberries, apple, mango, cranberries…NO RAISINS!!)
Equipment:
Stand mixer or hand mixer (sturdy spoon is okay too!)
Measuring cups and spoons
Rolling pin
Your favorite cookie cutters
Cookie tray or sheet tray
Parchment paper or silicone baking mat
Directions:
Preheat your oven to 350F. Line the baking sheet with the silicone baking mat or parchment paper.
In a large bowl, combine pumpkin, eggs, and peanut butter. Stir until completely combined (you might want to microwave peanut butter for a few seconds so it’s soft enough to stir)
Add in flour and cinnamon - stirring just until combined.
Lightly flour a flat surface and roll out your dough to one quarter inch, using flour as needed to keep dough from sticking. If the dough is too soft, you can press into round disc and place in fridge for 30-60 mins or freezer for 10 mins.
Cut shapes out of dough and place on prepared baking sheet.
Bake for 20 to 40 minutes - depending on desired level of crunchiness.
Remove treats from oven and let cool (first on baking sheet and then move to a cooling rack). Store in an airtight container for up to 1 month in the refrigerator or up to 6 months in the freezer.
Our Teacher and Sous Chef
Rabbi Dena, serves as Director of Learning and Engagement for the Jewish Teen Education and Engagement Funder Collaborative. Most recently, she was Executive Director of 4Front Baltimore, leading planning, development, and evaluation of existing and new initiatives to advance the vision for increased numbers of teens engaged in Jewish life throughout Baltimore.
In addition to her Rabbinic Ordination, she holds a Certificate in Jewish Education for Adolescents and Emerging Adults through the Hebrew Union College-Jewish Institute of Religion and has expertise in adolescent development, experiential education, relationship building, and community structural change.
Rabbi Dena also holds a black belt in Taekwondo and when she’s not kicking butt she can usually be found cuddling with her pup and sous chef, Levi. He was rescued through Wings of Love Kuwait. She has spent hours perfecting her baking during the pandemic. Dena is returning for her 2nd class with us. Previously, she taught us how to make macarons!