FFF: secret ingredient

The secret ingredient in my cookies was sooooooooooo supertasty, I thought it deserved a whole entire post of its own. Can you guess what it is?



I'll be back later to tell you all about it...

* * * LATER * * *

Congratulations Ollie, Phoebe/the Oregon 5, Ann, Frodo, Molly & Cleo - you totally guessed right. The superspecial secret ingredient was a hot dog. A Nathan's famous-since-1916, bigger-than-the-bun, skinless hot dog.

Uhm. Can you say ridiculously tasty??

I can. Even with a mouth full of Nathan's.

I guess my human was [quote] horrified by the bacon (and its grease) and thought hot dogs were like bacon. Only less gross. And in a tube. She's not very good at meat and kinda got the like-bacon part wrong because I guess bacon is made from pork and Nathan's hot dogs are made from beef. But whatever. Nathan's are AMAZING and make cookies taste AMAZING.

One other thing my human got wrong is how to use a hot dog to make cookies. She thought it'd be OK to just throw them in the choppy-thing with everything else.

Bad idea.

So. If you do convince your human to put hot dogs in your cookies, make sure they put the hot dogs in the choppy-thing and smush them up first. Or cut them up small, and then put them in the choppy thing. Trust me. There will be much less swearing and fewer eeeeew!! gross!!-es.

Don't try this at home.

Oh. In case you're wondering, the cookies taste just as ridiculous as that hot dog I inhaled in the video (good call, SA pugs). My human is still afraid of actual recipes, but here's how she made my cookies:

Nathan Cookies

1 scoop(ish)* oat flour
1 scoop(ish) normal flour
1 handful oats
2 hot dogs (any kind, but Nathan's ingredients are less scary)
1 almost-full 11 oz. bottle of carrot juice
A few shakes of garlic powder**

Put everything but the carrot juice in a choppy thing and chop it a few times. Learn from our mistake: chop the hot dogs first! Then add carrot juice (or some kind of liquid) a little at a time and chop some more. Stop when you get something doughy looking. Our dough was very thick and sticky. Think: spackle.

Cover your hands and table with flour. Have fun trying to get the spackle-dough out of the choppy thing. Make the spackle-dough into two balls. Roll one ball out flat (freeze the other for later). Cut into shapes or squares, or shape squares into balls for easy swallowing.

Put scary tinfoil on a baking sheet. Put your cookie shapes on the scary tinfoil and stick everything into a hot oven. Take them out before they turn too brown.
Let cool before inhaling.

Notes:

* 1 scoop equals about 1 1/2 cups. Ish.

** garlic is optional. My human added it to keep the cookies from making her hands smell like hot dogs. She is weird.

GUILT = COOKIES

Uh oh. I just remembered it's March. And it's been March for 10 whole days and I haven't told you about this month's Bubba Rose recipe.

I hope it's not mean to say it's all Dice-Puppy-Whatever's fault because even though he's at his new home, I think I'm still supposed to be nice. But it's totally his fault.

Anyway. One good thing about having to share your everything with a homeless puppy is you can totally guilt your human into baking you some cookies. You all know how much my human hates baking stuff, but last night we baked! Well, more like she baked and I just watched and waited for stuff to fall on the floor. But when it was over there were cookies.

I haven't gotten my human to actually make one of the Bubba Rose recipes. Yet. She says recipes are scary and mostly just uses stuff we have in the house, but the cookies are still yummy. Last night's cookies had a superspecial secret ingredient. It wasn't bacon, but it was close. I'll tell you all about that tomorrow. For now, here's an actual recipe...

From the Bubba Rose Organic Dog Biscuit Cookbook:

Luck of the Irish Wolfhound

1 c. oat flour
1 c. brown rice flour
1 1/2 c. tightly packed spinach leaves
1/2 c. grated Parmesan cheese
1/2 c. oat bran
1/4 tsp garlic powder
1 egg
1/2 c. water

* * *

Preheat oven to 350 Puree the spinach leaves in a food processor until smooth. Combine all ingredients together and mix until a dough forms. Roll out on a lightly floured surface to 1/4" thickness. Use a shamrock shaped cookie cutter (or a knife) to cut out the shapes.

Place on an ungreased cookies sheet (they can be close together as they don't grown much while cooking). Bake 20-25 minutes. Transfer and let cool completely on wire rack. Store the cookies in an airtight container in the refrigerator.