Pumpkin Apple Mint Dog Treats

Being a dog owner, I knew this day was coming – The day that I will make treats for my dog that hopefully he will enjoy. Just like with any kids, I do try to expose him to as much fruits and vegetables possible. Well, truth to be told, it’s because I want to see his reaction and frankly, it’s cheaper than having to keep buying them!

I’ve learnt that raspberries,blueberries, sweet potatoes and pumpkin are his favourite. Apples and strawberries are dependent on his mood. Leafy greens are not worth a sniff, peanut butter means time for pills but he falls for it every time. Pineapples and raw carrots will be spat out and appropriately flown across the room. But, in general, he is pretty good with his food which I am very blessed 🙂

When it comes to cookies, I am terrible at rolling the dough into even thickness. I have no idea if it’s the technique but I never seem to get them even. So, sugar  and shortbread cookies are my absolute nightmare – I’ve tried so many recipes, only to end up angry at myself as they never come out correct. Sticking to equally portion, round cookies are my staple, which explains the Chocolate Chip Cookie , Soft Ginger Cookies and SnickerDoodle Cookies . 😀 Now, you know why.

But when I saw this from DamnDelicious, I figured it would be worth the try to conquer my fear. After all, it’s the dog is eating! As you can see below, I think I deserve some self=praising as it turned out really cute.

I went a little extreme to stamp Maio’s name on his cookies as I fear Pat will eat one and complain why it’s tasteless!

But as it turns out – The human Pat got really jealous and I had to make a batch of chocolate chip cookies right after. *rolls eyes*

Pumpkin Mint Dog Treats

Prep time: 30-45 mins

Cook Time: 25 mins

Yields : 40 treats – depending on cutter size


  • 1 cup pumpkin puree ( I usually buy them in a can but make sure it’s not pumpkin pie filling)
  • 2 large eggs
  • 3 cups whole wheat flour, or more, as needed
  • 1 apple, grated
  • 1/2 cup mint leaves, chopped
  • 1/4 cup fresh parsley leaves, chopped



  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky. Add apple, mint and parsley, beating just until incorporated.
  3. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
  4. Place into oven and bake until the edges are golden brown, about 25 minutes.
  5. Let cool completely.


Note: Ensure your countertop is dusted with flour as the dough can get a little sticky once rolled. Also, I found that dusting your cookie cutter between cuts helps the cut pieces to come off easier.

Recipe by DamnDelicious




Best Snickerdoodle Cookies Ever!

As of right now, I am lying on my couch finally resting my sore feet and back. Lying down has never felt so wonderful!

For the past month, my kitchen turned into a cookie factory. 11 big batches of cookies and 1 giant size of apple crisp later, I am officially throwing in the towel to any baking for the holidays. Think my oven is dying for the well deserved break.

If you’re wondering where all that cookies went, it was all given away to neighbours, landlord, colleagues, bosses, yoga instructor, few lucky friends and pat’s family. One batch of cookies was also exclusively for my Pat who was beyond awesome for doing all the dishes the kitchen churn out. Anyway, me giving away cookies during the holidays has an alter motive too.

I grease the boss so I can get away with all the travelling in 2016. Grease the landlord so my rent hasn’t been raised in 3 years. Grease my yoga instructor so I have a couple bonus free classes under the table. So, all the hardwork really pays off but greasing Pat’s family is strictly for earning brownie points!

These cookies are so buttery that is so nice. I am not sure about your preference but I have a soft spot for soft chewy cookies and this one hits the bulls-eye!

Its so easy you can whip it up for your chistmas dinner in no time!

SnickerDoodle Cookies

Prep Time : 15 mins

Cook Time: 10 mins

Yield: 18 Cookies


  • For Dough
    • 1⅓ cups all purpose flour
    • ½ teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ⅛ teaspoons salt
    • ½ cup unsalted butter- room temperature
    • ½ cup plus 2 Tablespoons sugar
    • 2 Tablespoons light brown sugar
    • 1 egg
    • 1 teaspoons vanilla extract
  • For Coating
    • ¼ cup sugar
    • 2 teaspoons ground cinnamon



  1. Combine coating ingredients into a deep mug or bowl.
  2. Preheat oven to 350. Line cookie sheets with parchment or a silpat. Set aside. Next sift the dry ingredients into a bowl and set aside as well.
  3. Cream the butter and sugars on medium speed for several minutes until they’re light and fluffy. Add the egg and vanilla and mix to combine.
  4. Add the flour mixture in two batches, making sure the first is incorporated before adding the second. Stop when the second batch is fully combined.
  5. Using a cookie scoop (I use #20), portion out the dough (approx 1 inch) and roll into ball and lay onto a holding tray.
  6. Drop each ball into the bowl of coating mixture and swirl the bowl so the dough is coated with cinnamon sugar.
  7. Place 6 cookies to a tray and 2 trays into the oven for 10 mins, turning the tray halfway so it bakes evenly.
  8. Remove tray and allow to cool for a few mins before transferring to a cooling rack.

Recipe from TheBakerChick

Soft Ginger Cookies

I first made these cookies last Christmas as a gift for Pat’s parents when we flew to Toronto to spend Christmas together. It was my first time meeting them and I knew I had to bring something for them despite the re-assurance from Pat that I didn’t have to.

I made a test batch and mannn.. the house will smell like Christmas. It’s something about the ginger and cloves smell and the cold temperature outside that makes it perfect. Pair it with tea and I’m a happy girl.

So, after hand carrying them on a 5 hour flight, the cookies didn’t even last 3 days. Apparently, Pat’s father favourite cookie is Ginger cookies and Pat’s mum has a sweet tooth. Now, I understand where Pat gets his love of baked goods.

It’s still 5 months to Christmas but you don’t need an excuse for these babies.

Soft Ginger Cookies

Prep Time: 20 minutes

Cook time: 10-12 minutes

Yield: 28 cookies


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 tablespoon of water
  • Additional sugar for rolling


  1. Set your oven to 350F/175C
  2. In a medium, bowl, combine flour,ginger,baking soda,cinnamon,cloves and salt. Set aside.
  3. Lay parchment paper on 2 baking sheets and set aside.
  4. In a stand mixer bowl with the paddle attachment, cream together sugar and butter till smooth.
  5. Beat in egg, water and molasses until combined
  6. Gradually add the dry goods to the stand mixer bowl. Mix until just combined. There should not be excess flour seen in the bowl.
  7. Using a cookie scoop to divide the dough, scoop out a portion and roll into a ball with your palms.
  8. Pour out some sugar into a deep mug or small bowl. Swirl the cookie ball in sugar until uniformly coated.
  9. Place cookie onto baking sheet and repeat step 6-7 until all the dough is used up.
  10. Place 6 cookies per sheet and bake 2 sheets for 10-12 minutes (Mine took 12) at one time. Turn and swap the cookie trays halfway through for even baking
  11. Allow cookies to cool for awhile before transferring to a wire rack to cool fully

Recipe inspired by TasteOfHome

Can’t find the original recipe anymore.

Chocolate Chip Cookie for 2.

I’ve contemplated starting a food blog but I guess I’ve decided to take the plunge and try it out. So, hopefully I have the gas to keep this running.

This blog isn’t meant to be like the millions of flood blogs out there.If you know me, I am a fairly private person and I want to keep this blog pretty small, just for the people I know and myself. Plus, I have a shitty phone camera to shoot with and I test recipes, not create them. Many people do not know but my fridge is FULL of recipes stuck on everywhere. That’s where I keep recipes I know that works and for easy reference during cooking times 🙂 So, if one day my kitchen were to burn down and I can’t bring along all the papers with me, at least I will have this site to come back to. Unless, my Alton Brown cookbooks burn too. Then, I’ll weep for the $140 cost of replacement and thousands of post-its I have in the books.

Anyway, I will slowing catalog the recipes I’ve tried. Starting with this!

image1I usually try a new recipe once a week but lately with my kitchen prep table being varnished and my wisdom tooth extraction, there was a 3 week down time. I had this lonngggg craving for cookies and I had to bake something to take the edge off from working on the weekend. So, I came across this recipe from TheBakerChick and it is awesome. Small batch, short prep time and yay to portion control! Pat gobbled most of them before I had to stash them somewhere in the kitchen so I get to taste it.

Perfect Chocolate Chip Cookies (For Two)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2-6 cookies


  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons melted butter
  • 1/4 cup plus 2 tablespoons brown sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1/3 cup chocolate chips


  1. Preheat oven to 325F/160C and line baking tray with parchment paper.
  2. In a small bowl, whisk the butter and sugar together. Add the vanilla and yolk and whisk until smooth and creamy.
  3. Sieve flour into a separate bowl. Add salt and baking powder to the flour.
  4. Combine the dry goods to the wet goods and stir until just mixed. Fold in the chocolate chips.
  5. Scoop the dough into 2-6 portions depending on how many cookies you want. They will spread a lot- so leave at least 3-4 inches between each scoop of dough. Your best bet for each portion is to use a cookie scoop dispenser ( I use #20) or weigh them out.
  6. Bake for 12-15 minutes. Do NOT overbake. They may look doughy on the inside- but they will continue to bake while they cool.
  7. Cool on the cookie sheet for 5 minutes then transfer to a wire rack.

I made 6 cookies and baked them at 13 mins. Just a word of caution though, each oven is different and best is to bake them to 12 mins then check and add more time if needed. If you take them out and they already look cooked, please just throw it out or pellet someone with it.

Recipe from TheBakerChick