In an exclusive Iron Chef-inspired cooking face-off, we asked a variety of culinary pros to create a recipe for gourmet pet treats using one secret ingredient. In this case, the common component is pumpkin, which is not only in season, it’s healthy and delicious for your pet. Here are the dishes these chefs invented for you to whip up in your own kitchen using yummy people-grade ingredients. Your hungry pal is sure to eat them up, but he more than likely won’t share.
Tracy Werner, Fido to Go Canine Catering and Food Truck
1 cup canned pumpkin
1/2 cup cooking oil
2 egg whites
1 tsp. vanilla extract
1/2 cup honey
1/2 cup unsweetened almond milk
1/4 tsp. salt
1 tsp. baking soda
1-1/2 tsp. cinnamon
2 cups flour (can use white, whole wheat, or a gluten/grain-free flour like Bob’s Red Mill with the addition of 1 tsp. xanthan gum, available at Whole Foods)
8 oz. cream cheese, softened
1/4 cup honey
1/4 cup canned pumpkin
2 tbsp. coconut flour
With an electric mixer, beat cream cheese, honey, and pumpkin in a large bowl until well combined. Continue mixing on high speed for three minutes. Mix in the coconut flour gradually until incorporated. Chill in the refrigerator in an airtight container for at least two hours. Be sure to prepare frosting first, as it needs time to chill.
Preheat oven to 350 degrees. Prepare a cupcake pan with liners.
Whisk together pumpkin, almond milk, egg whites, oil, honey, and vanilla extract until thoroughly mixed. In a separate bowl whisk together flour, salt, baking soda, and cinnamon. Whisk the dry ingredients into the wet and blend well.
Pour batter into cupcake liners, filling each cup about 2/3 full. Cook at 350 degrees for approximately 20 minutes, until a skewer inserted into the middle comes out clean.
Cool completely before frosting, then frost “pup”cakes with a small offset spatula or pipe it onto each cake using a pastry bag. Top frosted “pup”cakes with cute shaped dog cookies (optional).
You can store the “pup”cakes in an airtight container in the refrigerator for up to three days.
Karyn Calabrese, Karyn’s Raw
Fall Vegetable Mix:
1 cup pumpkin
1 cup sprouts
2 cups kale
Process vegetables and fruits in a food processor. Use seasonal and organic produce whenever possible. Can be pureed or left in chunks depending on your dog’s preference.
Add to mix:
1 tbsp. Karyn’s Green Meal Powder (or another green food superfood)
2 tbsp. apple cider vinegar
2 eggs (shells included)
If you want to add meat: Select natural raw meat from your butcher. Choose from chicken, lamb, beef, turkey, bison, fish, or buffalo. Obtain organ meats and chicken necks when possible. Bag and freeze serving sizes for your dog depending on size, weight, and daily exercise. In general, a portion size will be about 2% of your dog’s body weight. When ready to serve, thaw one serving of veggies and one serving of meat in a 75% meat (50% for organ meat) to 25% vegetable proportion.
Randy Zweiban, Province
2 cups pumpkin roasted and pureed
2 eggs, plus 1 egg white
2 cups unbleached flour
1 cup rolled oats
1/4 cup wheat germ
1. Combine the pumpkin, eggs, and garlic. Mix until smooth.
2. Add dry ingredients. Roll out on heavily floured surface and cut into bars or desired shapes
3. Brush with egg white before baking for a glossy finish.
4. Bake at 300 degrees for 45 minutes. Cool on a rack and the centers of the biscuits will harden as the cool.
5. Store in an airtight container.