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).
Here she is falling asleep! 🙂
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.