Echo’s Friend’s Cookies

Yesterday Echo went back to Doggy Day Care and had a blast again at Camp Run-A-Mutt South Bay! While I was there I got to talking with the awesome manager Julie about the adoption event coming up. She mentioned that they have vendors at these events and asked if I baked dog treats. Later when I was with Lindsey we cooked up an idea.

While she was there today Lindsey and I ran all over so I could get all my Easter groceries. We also bought all the supplies for making awesome, mostly organic, non-GMO dog treats! Here’s what we made:

Peanut Butter Banana Crunchies
Adapted from Witty in the City

1 Banana (organic)
1 C Oat Flour
2/3 C Rolled Oats
5 TB Peanut Butter (non-GMO)
1 egg (non-GMO)

• Pulverize 2 C rolled oats in a food processor.

• In a mixing bowl – Mash 1 banana

• Add 1 C oat flour

• Add 2/3 Rolled oats and 4-6 TBSP Peanut Butter

• Add 1 egg

• Combine well

• Prep your counter for rolling out.
I used brown rice flour

• Roll out and cookie cutter!

• Bake at 350 until lightly browned on the bottom and 1/2-3/4 of the moisture as evaporated.

I even did some itty bittys

After they were all done and cooled we took them to Camp Run-A-Mutt for them to check out, feed to their pups, and send home with other camper parents to take home!

Lindsey designed the Tags and I made the ingredient labels. Team effort business building!

She made a second kind of treat also that she will cover on her blog soon-ish!

Banana Carrot Sticks!

Also check out:

Filmmaking & Cookiebaking’s Instagram

Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

Snickerdoodle Cookies, Gluten-free (and regular)

I think I have mentioned this before but my mother has gone gluten-free and I am thinking about it, so today I am taking a standard snicker doodle recipe and making it gluten free! You can always make it with regular flour though!

• Add sugar and butter to your mixing bowl, mix well.

• Add 2 eggs, mix well. (I added 3 because I made 1 1/2 x the recipe)

• Add baking soda, salt, cream of tarter, cinnamon, and GF flour, mix very very very well!
( Start very slow or flour will go everywhere, oh I have done this, it’s no fun)

• Next in a separate bowl combine sugar and cinnamon.

• Roll your dough into consistent sized balls for whatever size cookie you wish, then roll in cinnamon sugar mixture.

• Place on parchment lined baking sheets. (You can even sprinkle on a little more cinnamon before baking if you so desire)

• Chill your dough in the refrigerator for 10 minutes or the freezer for 5 before baking. (if you don’t do this your cookies will become very flat, like my first batch)

• Bake at 350° for 8 to 12 minutes depending on the size of your cookies.

Enjoy!

Calories per cookie, (if your dough only makes 24 cookies – 180 per cookie)
This is great compared to most Chocolate chip cookies!

Soft Snickerdoodle Cookies

Adapted from Food.com

1 C Butter
1 1/2 C Sugar
2 Lg Eggs
2 3/4 C Gluten Free Flour (or AP flour)
2 tsp. Cream of Tartar
1 tsp. Baking soda
1 tsp. Salt
2 tsp. Cinnamon

Separate bowl:
3 TBSP Sugar
3 TBSP Cinnamon

Also check out:
Sister site: Craft Making and Drag Racing

Lindsey’s Jewelry: Hard Wear by Lindsey (Awesome stuff)

Rustified.com – Lifestyle Inspirations from a Renaissance Man (I love his blog- 365 page book for this year, recipes, & daily inspirations)

Rusty J’s Music Site

Chunky chewy cookies

I was totally craving cookies this week and I had finally bought more chocolate chips, so here they are! I even made a double batch so I could freeze part of it.

This is my same base recipe I always use, just with different mix ins.

1- Cream butter, white sugar, and brown sugar.

2- Add eggs, vanilla, baking soda, and salt

3- Add flour

4- Add mix ins – chocolate chips, etc.
Today I added: semi-sweet chips, milk chocolate chips, cocoanut, and Heath pieces.

5 – Use an ice cream scoop to scoop the dough onto parchment lined cookie sheets

6 – Bake (I baked mine for a couple extra minutes to get crispy edges.)

What are your favorite mix ins for your cookies ?