Happy Birthday Marley! My little furry paw love, you are one year older, one year wiser and cuter. I’d like to say you’re also a bit calmer, which you are, but honestly I love all the energy you manage to contain in that little body of yours. Every morning your snuggles make me smile, you’ve got this unique scent when you sleep I can’t get enough of, and I wonder if it’s possible to love a dog this much. And sometimes I wonder if my love can be so much it hurts you, no like literally hurt you when I squeeze and snuggle you a little too hard, yet still continue to anyway. I wonder what you’re thinking when I give you extra lovin’, you probably want nothing to do with me, and what do you do when no one is home. I know you sleep, a lot, and you do it on every pillow because each one has a unique imprint from you laying on it. Regardless of your sleeping corners, I have a whole lot of things to thank you for…
Thank you for finding your way underneath the blankets and keeping me warm. 
I’m so grateful you don’t wake me up early in the morning. In fact, I love that you hate the rain and cold just like me, even if it means dragging you outside. What can I say, we both love our sun and heat. 
When I’m feeling sad, you bring all the comfort I need without any words. When I’m anxious and frustrated, you make it easy for me to open up. Oh, the secrets you keep…We love a lot of the same things, including our obsession with peanut butter…and almonds and papaya and cheese.
You’re better at making friends than I am, so thank you for reminding me everyone deserves a smile and hello, even strangers.
And because over the years you’ve proven your intelligence by learning Portuguese, Parabens Marley!
This Saturday we celebrated Marley’s 8th birthday and of all the years I’ve had him, and all the desserts I’ve made, I’ve never once baked something especially for him. So came about his birthday bowl of dog cookies. This recipe post is either inspiration for you to make your own four-legged furry friend some homemade treats, or just plain strange, and you’re kinda right. But why don’t we bake our dogs cookies like we bake ourselves a batch of chocolate chip, they deserve it too! There’s nothing to squirm about when making these treats, it’s the same ingredients that go into our “people” baked goods.
Marley loves peanut butter, and it’s the main flavor in these cookies, along with brewer’s yeast. It’s the brewer’s yeast that gives these cookies that off-putting smell that is quiet familiar with store bought dog treats. I know what you’re thinking, how do these homemade dog treats even taste? Surprisingly, like nothing. Well not completely, they do have a pungent taste to them. Brewer’s yeast has a scent that isn’t terrible yet it still makes you look away, but in these cookies it bakes up kind of salty and bitter. I know, weird combination. Please don’t think I’m weird, the ingredients are all ones we eat ourselves and my curiosity got the best of me. I love my dog and wanted to finally bake him a birthday dessert like I do for so many others. And they were a huge hit with Marley, especially when slathered with peanut butter.
I’m thinking I’m going to have to make a batch of these to gift my fellow pet lovers during the holiday season!
Paw Print Dog Treats
Ingredients {Makes about 16 cookies}
1 cup – All Purpose Flour {plus more for surface}
1 cup – Whole Wheat Flour
1/2 cup – Brewer’s Yeast
2 teaspoons – Salt
2 tablespoons – Pure Organic Coconut Oil {melted}1/2 cup – Creamy Peanut Butter {slightly warm}
1 cup – Water or Low Sodium Chicken Stock
Recipe
Preheat oven to 400*F degrees and line two baking sheets with parchment paper. In a small bowl, whisk the flours, brewer’s yeast and salt. In a large bowl, add the warm peanut butter and melted coconut oil. Add the flour mixture in three batches, alternating with the water or stock. Mix until dough comes together.
Place dough onto lightly floured surface, and knead slightly. Roll out to 1/4″ thickness, and cut out squares, or desired shape, using a 1 1/2″ cutter. Transfer to baking sheets. Make an indentation toward the bottom of one cookie using your thumb, then make an arch above the thumbprint with 4 smaller circles using the tip of your pinky. Repeat with remaining cookie rounds. Freeze until set {about 5 to 10 minutes}. Bake, rotating halfway, until light golden brown {about 20 minutes}. Turn oven off and let cookies stand in oven for 40 minutes. Transfer to a cooling rack to cool completely. Store in an air tight container up to 3 months.
