I haven’t been feeling that great for the last couple of days. Last Thursday, Mother found out I have a corneal ulcer, probably caused by glaucoma. She spent her entire birthday taking care of me and putting eye drops repeatedly to help my eye heal. I wasn’t feeling like a spokesmodel, so in order to cheer me up (and to celebrate her birthday), she prepared another wonderful recipe from Rawmazing. The bite-sized and raw cherry tarts are so yummy you won’t be able to have just one. Of course, I could only have a bite or two since this is mostly for humans, but I enjoyed every lick! Please visit the Rawmazing website for more delicious recipes. Continue reading
Mother recently posted a picture of a beautiful-looking tart on her social media accounts. She was trying out our new Instagram iPhone app and decided to take pictures of her most recent culinary masterpiece. I found out she got the recipe from one of the best raw recipe websites out there: Rawmazing (seriously, check it out!). I wasn’t able to taste this mouth-watering dessert (it has chocolate), but Mother swears by it and I believe her!
Note: Chocolate is toxic to cats and dogs, so this recipe is for human consumption ONLY. Continue reading
I’m on national TV!!! CAPS’ PSA “This is the Face of a Puppy Mill Dog,” starring the pawmazing Kiley Wirtz-Jennings and moi, will air on HGTV, DIY Network, Food Network, Cooking Channel, Travel Channel, and Great American Country for one year. To celebrate, I got two cookies from Pawsmopolitan and enjoyed every single bite and lick (even better, I didn’t have to share with the bratty brothers). After indulging my sweet tooth, I feel like the celebration should continue throughout the week and I should indulge other teeth as well. Mother found this yummy recipe in a Whole Foods magazine. It’s the perfect balance of nutritious, hearty and zesty. I’m officially drooling! Continue reading
Mother had some mushy bananas, so we decided to try this vegan banana bread
recipe. Instead of walnuts, we are using chocolate chips (that means I
cant eat any because chocolate is toxic to dogs). In place of vegan
margarine, we are using coconut oil. I cant wait to see how this turns
out! We are also going to try using half vegan white sugar and half brown
sugar. Continue reading
After so much sunshine and warm weather, summer has taken a short break and given us a lot of rain in MA. It’s a good thing Mother had these baked and ready to eat (she substituted heavy cream with vegan sour cream)! After a long day of hard work (we always work hard for CAPS), it’s always nice to come home to a warm cup of tea and a toasty scone. Save some and you can have them for breakfast, if they last! They’re that yummy!
Note: Currants are HIGHLY toxic to cats and dogs.
1/2 cup dried Currants
1 cup vegan sour cream, chilled
1 tb Baking Powder
1/2 tsp Sea Salt
2 tsp Sugar
1 cup Hazelnut Flour/Meal
1 cup Unbleached White Flour
Preheat oven to 425°. Use an ungreased baking sheet & parchment paper.
In a medium bowl combine flour, hazelnut flour, sugar, salt and baking powder. Add currants. Gently fold in the cream, handling gently.
Place dough on parchment paper and place another piece of parchment paper over the top. Roll into 1/2″ thick round, remove top paper. Cut into 10 wedges. Place parchment paper on baking sheet. Arrange scones on parchment so they are not touching.
Bake for 10-12 minutes or until golden brown.
Yield: 10 servings
CAPS’ PSA “This is the Face of a Puppy Mill Dog,” starring me and the gorgeous Kiley Wirtz Jennings, airs on Animal Planet dog and cat shows in NYC for two weeks (started yesterday).
Schedule for this week:
Dogs 101 8:00 AM to 9:00 AM Mon. to Fri.
Animal Cops 10:00 AM to 1:00 PM Mon. to Fri.
Pitbulls and Paroles 3:00 PM to 4:00 PM Mon. to Fri.
Must Love Cats 7:00 AM to 9:00 AM Saturday 6/15
Bad Dog 12:00 PM to 2:00 PM Saturday 6/15
Dogs 101/Bad Dog! 10:00 AM to 12:00 PM Sunday 6/16
Glory Hounds 8:00 PM to 9:00 PM Thursday
Too Cute! 7:00 PM to 8:00 PM Saturday 6/15
My Cat From Hell 8:00 PM to 9:00 PM Saturday 6/15
Americas Cutest Pet 9:00 PM to 10:00 PM Saturday 6/15
Click on image to view schedule!
Woof! It’s so hot outside! After a weekend full of rain and
thunderstorms, the sun is finally shining through (the world blazing
also comes to mind). I mentioned before that Mother loves trying raw
recipes when the weather warms up. She also enjoys making salads with fresh fruits and nuts. I love the smell of oranges in the summer! Makes me think of Florida’s sunshine and warm, tropical islands.
Note: This recipe contains raisins, which are extremely toxic to cats and dogs.
1 cup tofu mayonnaise
1 Tbsp agave syrup
1 pound extra firm tofu, cut into 1 inch cubes
3 celery stalks, chopped
1/4 cup dark raisins
1/4 cup golden raisins
2 red delicious apples, cored and chopped
1 orange, peeled, sectioned and cut into chunks
1/2 cup chopped walnuts
Using a wire whisk or blender, mix the mayo and honey until smooth.
Place the tofu, vegetables, fruits and nuts into a salad bowl and pour dressing over.
Toss very gently and chill for at least 45 minutes before serving.
Mother is going to be featured for an entire week on People.com’s “Heroes Among Us” and I couldn’t be happier! She definitely deserves her space amongst all those celebrities and outstanding individuals for all her important work (as long as I’m also mentioned). I wonder if they’ll mention CAPS’ “Models Against Pet Shops and Puppy Mills” campaign featuring moi and the beautiful models behind Hope’s Angels (I overheard Mother say that they’ll publish two of the pictures). To celebrate the coverage, I’m posting a special recipe just for this occasion. Don’t forget to check out the article tomorrow (Thursday)! Enjoy!
Note: This recipe may contain ingredients that are toxic to both cats and dogs.
1 cup (250ml) raw unblanched almonds
1 cup flour
1/2 Tsp (3ml) baking soda
1/2 Tsp baking powder
1/4 Tsp (1.5ml) salt
1 stick (112g) soy margarine at room temperature
1 cup sugar
1 1/2 Tsp of Ener-G and 2 Tbsp water (Instead of 1 egg)
1 1/2 Tsp (8ml) almond extract
3/4 cup (180ml) sour cream
1/2 cup (125ml) amaretto
1/2 cup confectioner’s sugar
2 Tbsp plus 2Tsp (30ml plus 10ml) soy milk
1 cup sliced almonds, toasted in ungreased pan until lightly browned
Grind raw almonds in nut grinder, blender or food processor until mealy in consistency. Set aside.
Mix flour with baking soda, baking powder and salt. Set aside.
Cream butter with sugar, then beat in Ener-G mix.
Add 1 Tsp almond extract, sour cream, brandy and ground almonds.
Combine flour mixture with butter mix, stirring only enough to make thick butter.
It should retain some lumps as they will bake away.
Pour into buttered and floured 8-9 inch square cake pan, top with almonds.
Bake at 350F degree for 40-45 minutes.
Mix confectioner’s sugar with milk and remaining almond extract.
Remove cake from oven, pour confectioner’s sugar mixture over cake and return to oven for 5 minutes, or until cake seems firm and not runny internally. A knife or cake tester will not emerge clean from this cake as it is so moist.
*This cake tastes best prepared the day before and continues to stay moist and edible for 3 days.