Did you hear that? Was that a creaking oven door? Creepy paw steps walking toward me? OMD! It’s… it’s… Oh, wait… it’s just Oscar coming to see what I was making. That little goblin always knows when I’m baking, and this week, he’s in for a treat because I’m making my Ghoulishly Good Pumpkin Dog Treat Recipe! I’ve been experimenting with carob icing, since I wanted to make my treats to have a little more pizzazz and taste a little sweeter. Thanks to some advice from some great doggy bakers (Jodi from Kol’s Notes is a baking superstar and my treat-making mentor), I was able to come up with a mixture that hardened a few minutes after placing it on the cookie.
Gluten-Free Ghoulishly Good Pumpkin Dog Treat Recipe
Makes about 30 medium-sized cookies
Ingredients
Icing (Optional)
Instructions
Icing directions
I used a double boiling to melt the icing. Carob is tricky – it doesn’t melt as smoothly as regular chocolate and tends to dry out. Fill the bottom pot of the double boiler with about 2 inches of water. Cover with the top pot and set to medium heat. Add carob chips and stir continuously for 5 to 10 minutes. Once it has melted, add the vegetable oil. Once you get the consistency desired, spoon the mixture into a piping bag and decorate your cookies. I just filled up the eye indentations I had made with the pencil, but you be as creative with your decorations as you want – there’s no wrong way to decorate a cookie!
I still have a long way to go with my carob decorating skills and had to make a lot of treats to practice on, but I’m excited to take it up a notch. And all those extra cookies when to Toronto Animal Services – I hope they like them as much as Oscar did!
