Ok, I love my dog, Dixie. (Who doesn’t love their dog?) She’s such a little trooper dog. She’s a hunting dog for my dad, and she is 8 years old. Even at 8, she is very fit, but she gets SO tired. It’s cute to see her knocked out all day, twitching (chasing ducks in her dreams).
Anyway, I decided to make her (not so) little self a happy dog. I made her Rachael Ray’s “Isabooscotti”.
I didn’t drizzle carob, because I couldn’t get it to melt well, and didn’t want to add crisco at the chance of making her sick. So, it’s plain biscotti. 🙂
Source: Rachael Ray
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 2 pinches ground cinnamon
- 1 cup chunky peanut butter (I used fresh ground peanut butter from Whole Foods. I spoil her 🙂 )
- 1 cup milk
- 1 cup carob chips
- Pre-heat the oven to 400°F.
- In a large bowl, combine the flour, baking powder and cinnamon. Place the peanut butter in a medium bowl and microwave at high power to soften, 5-10 seconds. Whisk in the milk, then stir the mixture into the dry ingredients.
- Shape the dough into a long, flattened log and place on a greased baking sheet. Bake for 20 minutes; remove from the oven and let cool for 10 minutes. Slice the log crosswise on an angle into 1-inch-thick pieces. Set the slices on their sides (they should look like biscotti) and bake until crisp, 10-12 minutes more. Transfer to a rack to cool.
- Melt the carob in a microwave or on the stovetop over low heat. Thin the melted carob with 1 tablespoon water, if needed. Using a spoon, drizzle the melted carob over the biscuits. Let cool completely. Store in an airtight container.