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




Garlic Parmesan Potatoes 



Do you face the same problems I do? You have a main, typically a protein like ribs or salmon or roast chicken and you scratch your head what to do for sides. You can’t pair a salad with things like ribs. Imagine getting your fingers all sauced up from digging into the ribs and having to pick up a fork to stab into the salad. NO! that defeats the purpose of getting messy.

Typically, I usually olive oil , salt + pepper my veg or potatoes to roast. Same goes for my sweet potatoes to peppers to pretty much everything and it can get quite boring. This is perfect as the herbs are not that strong and the bonus will be the bite of roasted garlic that comes once a while. The next time, I am just going to town on the garlic!


Garlic Parmesan Roasted Potatoes

Yield: 2-3 portions

Prep Time: 10 mins

Cook time : 30 mins


  • 1.5 pounds baby/nugget potatoes, halved
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/3 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped parsley leaves


  1. Crank oven to 400F. Line a baking sheet with foil.
  2. In a small bowl, combine garlic, thyme, oregano, basil and cheese along with some salt and pepper. set side.
  3. In a large bowl, toss potatoes with olive oil. then followed by the cheese seasoning. Use your hands and toss so the potatoes are evenly coated.
  4. Dump and spread the potatoes onto the baking tray so that its in a single layer,skin side down.
  5. Bake for 30 mins or until its soft when pierced with a fork.
  6. Remove from oven and toss with butter. Add more salt and pepper if required.
  7. Garnish with parsley and serve!


Recipe from DamnDelicious

Asian Garlic Noodle


There’s has always a certain uncertainty with what Asian Dishes I can try to make at home for dinner without scaring Pat away. So far from experience, true blue Asian is a no-no but Asian inspired or western Asian dishes are fair game. It’s like a science experiment every time I try a recipe where I won’t know the result till my test rat pat provides some feedback. That’s the thing about a bi-racial relationship, loads of trial and error.

There’s a site called DamnDelicious where her webpage mainly focuses on quick easy meals where you can put it together on weekdays, typically in half hour. It is so awesome when you run out of ideas of what to cook and this one is no exception. Especially with the current economy and rising food prices, this is relatively cheap to put together.

This dish calls for what you usually already have in your pantry and frankly speaking, there’s no need for protein cause it’s that good and easy. You can use whatever greens you have in your fridge too. Better than any take out and a bonus if you are a garlic lover.

Try it and I am pretty sure it will get introduce into your meal rotation immediately!

Asian Garlic Noodles

Yield: 3 generous servings

Prep time: 15 mins

Cooktime: 15 mins


  • 10 oz spaghetti noodles
  • 12 oz medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 8 oz cremini mushrooms, sliced
  • 1 red bell pepper, diced
  • 1 package of snap peas ( approx 3 oz)
  • 2 tablespoon of fresh parsley or cliantro, chopped
  • Sauce, divided
    • 1/4 cup soy sauce or 1/3 cup if you’re using reduced sodium
    • 2 tablespoon brown sugar
    • 1 tablespoon sambal oelek (ground chili paste; the bottle can be found usually with siracha)
    • 1 tablespoon oyster sauce
    • 1 tablespoon fresh ginger, grated
    • 1 teaspoon sesame oil
    • 3 cloves of garlic, minced (or more to your liking)


  1. Combine sauce ingredients into a measuring cup for easy mixing and pouring. Stir well to ensure sugar is dissolved.
  2. In a large pot of salted boiling water, cook spaghetti noodles according to package directions. Drain and set aside.
  3. Heat olive oil in a large skillet, add shrimp and 2 tablespoon of sauce. Cook till shrimp is just pink. Set aside.
  4. Add vegetables into the skillet and stir fry till vegetables are tender.
  5. Stir in spaghetti,shrimp and sauce. Stir for a minute or 2 till well combined
  6. Serve immediately, garnish with parsley if desired.


Recipe inspired by DamnDelicious