Seattle
Visit Seattle’s most popular dog
parks and you might encounter this
food truck, a roving pup-friendly
bakery that dishes out biscuits,
cookies, cupcakes and these
pretzel treats made from peanut
butter and pumpkin. Dogs love
them, plus pumpkin is considered
a superfood for dogs—it’s great for
digestion. theseattlebarkery.comKansas City, MO
When Three Dog Bakery opened
in Lee’s Summit, MO, last year,
it became the 47th location—
a dream that seemed impossible
31 years ago, when the original
Kansas City shop was the only
canine bakery in the country. Far
ahead of the trend, founders
Mark Beckloff and Dan Dye started
making dog food to help their
rescue mutt, Gracie, who had
stomach sensitivities. These doggie
truffles are a longtime favorite.
threedog.comBANANA AND CAROB RUFFLES
ACTIVE: 35 min l TOTAL: 2 hr l MAKES: about 60Cooking spray
2 cups water
1 cup diced bananas, plus
¼ cup mashed bananas (from 1 to 2 bananas)
1 tablespoon plus ⅛ teaspoon pure vanilla extract
1 large egg
2 tablespoons honey
3 cups whole-wheat flour
1½ teaspoons baking powder
36 ounces fat-free cream cheese
3 tablespoons carob powder,
plus more for rolling
Chopped unsalted peanuts or
unsweetened shredded coconut, for rolling- Make the cake base: Preheat the oven to 350 ̊. Coat a nonstick 8-inch round
cake pan with cooking spray. Combine the water, diced and mashed bananas,
⅛ teaspoon vanilla, the egg and honey in a large bowl and whisk well. Whisk the
whole-wheat flour with the baking powder in a separate bowl. Add to the banana
mixture and mix well. Spread in the prepared pan. - Bake until a toothpick inserted in the center of the cake comes out dry,
1 hour to 1 hour 15 minutes. Invert the cake onto a rack; let cool completely. - Roughly break up the cooled cake and transfer to a food processor. Process into
coarse crumbs. - Make the frosting: Combine the cream cheese, carob powder and remaining
1 tablespoon vanilla in a large bowl. Beat with a mixer on medium-high speed
until smooth, 1 to 2 minutes. - Add the carob frosting to the crumb mixture and mix with a rubber spatula.
Scoop into balls with a small dough scoop. Roll in carob powder, chopped peanuts
or coconut. Refrigerate until ready to serve, or up to 5 days.
PB AND PUMPKIN PRETZELS
ACTIVE: 35 min l TOTAL: 50 min l MAKES: 8 to 101½ cups pure pumpkin puree
2 large eggs
½ cup peanut butter
6 cups chickpea flour- Preheat the oven to 375 ̊. Line a baking
sheet with parchment paper. Beat the
pumpkin puree, eggs and peanut butter in
a large bowl with a mixer on medium-high
speed until well combined. Gradually beat
in the flour until a stiff dough forms. - Scoop out a baseball-size ball of dough
and roll into an 18-inch-long rope. Form
into a U shape, then cross the ends and
press them against the bottom of the U.
Transfer to the prepared pan. Repeat to
make 8 to 10 pretzels. - Bake until the pretzels are golden
brown, 12 to 16 minutes. Let cool on
the baking sheet.
APRIL 2020 ●FOOD NETWORK MAGAZINE 109
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