DIY Green Smoothie FOR DOGS!

We’re making green smoothies FOR YOUR DOG! I am obsessed with how cute this is! These smoothies are packed with healthy vitamins for your dog and make a delicious St. Patrick’s Day dog treat or a refreshing summer treat for your dog!

 

Green Smoothie for Dogs

After your downward and upward-facing dogs, it’s time for a treat! A healthy green smoothie for your dog!
Course Drinks, Snack

Ingredients
  

  • 1 cup water
  • 2 fresh pears peeled, cored and roughly chopped
  • 2 stalks of celery chopped into 1” pieces
  • 1 tsp fresh ginger peeled and grated (use a cheese grater – it makes it so easy!)
  • ½ fresh cucumber not peeled, roughly chopped
  • 1 cup frozen peas thawed
  • ¼ cup fresh mango roughly chopped

Instructions
 

  • Place all ingredients into a blender. Pulse until very smooth.
  • Pour the smoothie into little bowls for your dogs and enjoy!

Video

Notes

This smoothie freezes very well, so pour the leftovers into an ice cube tray and use them as refreshing frozen treats!
Keyword dog food, dog treat, green juice, healthy, no bake, quick, raw

Mermaid Mousse Cake

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Red Velvet Cupcakes FOR DOGS!!

Red velvet cupcakes for your dog!! These are dog-friendly and my puppy Paddington LOVED them! NOTE: There are beets in here, so don’t worry if your pup’s poop is red the next day – it’s from the beets!

Red Velvet Cupcakes FOR DOGS!!

Red velvet cupcakes for your dog!! These are dog-friendly and my puppy Paddington LOVED them! NOTE: There are beets in here, so don’t worry if your pup’s poop is red the next day – it’s from the beets! Puppies Red Velvet Cupcakes FOR DOGS!! European Print This
Serves: 3 doz Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 medium-sized beets, peeled and quartered
  • ½ cup hot water
  • 2 cups whole wheat flour
  • ½ cup sunflower seed oil
  • 2 large eggs
  • 141g (5 oz) can of tuna in water, drained
  • 2 cups cream cheese, room temperature
  • 1 1/2 cup (240g) mixed berries (I used strawberries, blueberries and raspberries)
  • 3 tbsp (45ml) water
  • 3/4 cup (155g) sugar
  • 3 tbsp cornstarch

Instructions

1. Place the beets in a pot and cover with water. Bring to a boil and cook for 45 minutes, until the beets can be easily pierced with a knife. Drain and place in a food processer and pulse until smooth. This should make about 2 cups of puree. Set aside.
2. Add the hot water, flour, oil, tuna and eggs and mix until well combined.
3. Dollop into a greased mini muffin tin. Bake at 350F for 25 minutes until golden brown on top. Cool in the pan for 10 minutes, then transfer the cupcakes to a wire rack and cool completely.
4. Once the cupcakes have fully cooled, beat the cream cheese with an electric mixer until pale and fluffy. Place the cream cheese in a piping bag fitted with a large, star-shaped piping tip. Pipe a dollop of cream cheese onto each cupcake.
5. To store, cover these with aluminum foil and refrigerate for up to 3 days, or place in a freezer bag and freeze for up to 3 months.

Notes

Don't share them with Treacle......Paddington

(GELATIN-FREE + EGG-FREE) NUTELLA CHEESECAKE! EASY NO-BAKE CHEESECAKE RECIPE

This (EASY!!) no-bake Nutella cheesecake is so soft and creamy, oh my god. It has an Oreo cookie base, a Nutella ganache topping and is made of 3 layers: plain vanilla cheesecake, Nutella cheesecake and chocolate Nutella cheesecake.

(GELATIN-FREE + EGG-FREE) NUTELLA CHEESECAKE! EASY NO-BAKE CHEESECAKE RECIPE

This (EASY!!) no-bake Nutella cheesecake is so soft and creamy, oh my god. It has an Oreo cookie base, a Nutella ganache topping and is made of 3 layers: plain vanilla cheesecake, Nutella cheesecake and chocolate Nutella cheesecake. Cakes & Cupcakes (GELATIN-FREE + EGG-FREE) NUTELLA CHEESECAKE! EASY NO-BAKE CHEESECAKE RECIPE European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Base:
  • 2 1/3 cups (400g) oreos or chocolate wafers
  • 5 tbsp 130g unsalted butter, melted
  • Filling:
  • 3 ½ cups (800g) cream cheese, room temperature
  • 13 tbsp (160g) granulated sugar
  • 3 ½ cups (800ml) whipping cream
  • ½ cup lemon juice
  • 1 tsp vanilla extract
  • 5 tsp powdered gelatin (skip for a gelatin-free cheesecake)
  • 6 tbsp water (skip for a gelatin-free cheesecake)
  • 1 cup Nutella
  • ¼ cup dark chocolate, melted
  • Nutella Cream Topping:
  • 2/3 cup Nutella
  • 1/3 cup whipping cream

Instructions

Make the base:
1. Place the oreos in a food processor and pulse until they resemble a fine crumb. Add the butter and pulse until fully incorporated.
2. Press into the bottom of a 9” round springform pan. Place in the fridge while you make the filling.
Make the filling:
1. Beat the cream cheese with an electric mixer until smooth. Add the sugar and mix to combine.
2. Add the whipping cream, lemon juice and vanilla extract and mix until combined.
3. Combine the gelatin and water in a small bowl and microwave for 30 seconds, or until the gelatin has fully melted. Add this to the cheesecake mixture and mix well until combined. For a gelatin-free cheesecake, simply skip this step!
4. Divide the cheesecake mixture between 3 bowls. Set one bowl aside. Divide the Nutella between the remaining bowls and mix well. Add the melted dark chocolate to one of the Nutella bowls and mix well.
5. Pour the Nutella and chocolate cheesecake into the springform pan and smooth the surface. Place in the freezer for 20 minutes, or until the surface is firm to the touch. Pour the Nutella-only cheesecake on top and smooth the surface. Freeze for 30 minutes. Lastly, pour the white cheesecake on top and smooth the surface. Place in the fridge overnight, or until firm. For a gelatin-free cheesecake, place the cheesecake in the freezer instead and chill for 2-3 hours.
To serve:
1. Pour the whipping cream into a small pot and bring to a simmer. Remove from the heat and add the Nutella. Whisk until fully combined. Set aside.
2. Run a warm towel around the outside of the cake pan and remove the sides. Pour the Nutella cream on top and gently spread over the entire surface. Slice and enjoy!

Notes

PRODUCTS MENTIONED: Rainbow Knife Set: https://amzn.to/2SXmMbn 9" Springform Pan: https://amzn.to/2XSpjY2 Springform Pan 3 Piece Set: https://amzn.to/2O13LE3 Brown Food Coloring: https://amzn.to/2O0sSqy

FRIENDS Cupcakes

Ingredients
6 cupcakes (recipe here)
vanilla buttercream base recipe (recipe here)
piping bags
small, round piping tips
lip sprinkles
flower sprinkles

Ross
peach buttercream
dark brown buttercream
black buttercream

Rachel
peach buttercream
medium brown buttercream
light brown buttercream
black buttercream
red lip sprinkle

Chandler
peach buttercream
medium brown buttercream
black buttercream

Monica
peach buttercream
dark brown buttercream
black buttercream
red lip sprinkle

Joey
peach buttercream
black buttercream

Phoebe
peach buttercream
yellow buttercream
black buttercream
pink lip sprinkle
flower sprinkles

Drections

Make Ross
1. Spread peach buttercream onto the entire surface of the cupcake.
2. Place the dark brown buttercream into a piping bag and snip the end diagonally to create a small-medium piping tip. Pipe Ross’ hairline first, then pipe tufts of hair.
3. Place the black buttercream into a piping bag and snip the end to create a small-medium hole. Pipe Ross’ eyes. Place the remaining black buttercream into a piping bag fitted with a small, round piping tip. Pipe Ross’ nose and mouth. When piping the nose, make the bridge a little longer, which will make it look more like Ross!

Make Rachel
1. Spread peach buttercream onto the entire surface of the cupcake.
2. Place the medium brown buttercream into a piping bag and snip the end diagonally to create a small-medium piping tip. Pipe Rachel’s hair. Place the light brown buttercream into a piping bag and snip the end diagonally to create a small piping tip. Pipe highlights into Rachel’s hair.
3. Place the black buttercream into a piping bag and snip the end to create a small-medium hole. Pipe Rachel’s eyes. Place the remaining black buttercream into a piping bag fitted with a small, round piping tip. Pipe Rachel’s nose and eyelashes.
4. Place a red lip sprinkle onto the cupcake as Rachel’s mouth.

Make Chandler
1. Spread peach buttercream onto the entire surface of the cupcake.
2. Place the medium brown buttercream into a piping bag and snip the end diagonally to create a small-medium piping tip. Pipe Chandler’s hairline first, then pipe tufts of hair.
3. Place the black buttercream into a piping bag and snip the end to create a small-medium hole. Pipe Chandler’s eyes. Place the remaining black buttercream into a piping bag fitted with a small, round piping tip. Pipe Chandler’s nose and mouth. When piping the mouth, make it a laughing face, to look more like Chandler!

Make Monica
1. Spread peach buttercream onto the entire surface of the cupcake.
2. Place the dark brown buttercream into a piping bag and snip the end diagonally to create a small-medium piping tip. Pipe Monica’s hair.
3. Place the black buttercream into a piping bag and snip the end to create a small-medium hole. Pipe Monica’s eyes. Place the remaining black buttercream into a piping bag fitted with a small, round piping tip. Pipe Monica’s nose and eyelashes.
4. Place a red lip sprinkle onto the cupcake as Monica’s mouth.

Make Joey
1. Spread peach buttercream onto the entire surface of the cupcake.
2. Place the black buttercream into a piping bag and snip the end diagonally to create a small-medium piping tip. Pipe Joey’s hairline first, then pipe tufts of hair.
3. Place the black buttercream into a piping bag and snip the end to create a small-medium hole. Pipe Joey’s eyes. Place the remaining black buttercream into a piping bag fitted with a small, round piping tip. Pipe Joey’s nose, eyebrows and a smirking smile.

Make Phoebe
1. Spread peach buttercream onto the entire surface of the cupcake.
2. Place the yellow buttercream into a piping bag and snip the end diagonally to create a small-medium piping tip. Pipe Phoebe’s straight hair.
3. Place the black buttercream into a piping bag and snip the end to create a small-medium hole. Pipe Phoebe’s eyes. Place the remaining black buttercream into a piping bag fitted with a small, round piping tip. Pipe Phoebe’s nose and eyelashes.
4. Place a pink lip sprinkle onto the cupcake as Phoebe’s mouth. Place it a little lower than Monica and Rachel’s mouths, to create Phoebe’s slightly elongated face.
5. Stick flower sprinkles onto the cupcake as Phoebe’s funky earrings.

Pokemon Cupcakes

The Detective Pikachu movie is out now, so I thought it would be fun to make some Pokemon cupcakes! Who is your FAVORITE Pokemon?? Tell me in the comments!

Pokemon Cupcakes

Ingredients
6 cupcakes (recipe here)
vanilla buttercream base (recipe here)
piping bags
small, round piping tips

Pikachu
yellow buttercream
black buttercream
red buttercream
white buttercream
small square of parchment paper

Jigglypuff
pink buttercream
2 white candy melts (unmelted)
blue buttercream
white buttercream
black buttercream

Pokeball
red buttercream
white buttercream
black buttercream
1 white candy melt (unmelted)

Bulbasaur
light green buttercream
blue green buttercream
dark green buttercream
black buttercream
white buttercream

Charmander
orange buttercream
black buttercream
white buttercream
yellow buttercream
red buttercream

Squirtle
blue buttercream
black buttercream
white buttercream

Directions

NOTE: To make all characters, just make one batch of buttercream and evenly divide it into 9 bowls. Dye the buttercream yellow, orange, light green, dark green, blue-green, blue, pink, red, white and black.

To make Pikachu:
Spread yellow buttercream onto the entire surface of the cupcake. Place the yellow, black and red buttercream into piping bags and snip off the ends to create a small-medium sized hole. Pipe Pikachu’s eyes with the black buttercream and cheeks with the red buttercream. Place some extra black buttercream and the white buttercream into piping bags fitted with small piping tips. Pipe Pikachu’s nose and mouth with the black buttercream and eye highlights with the white buttercream.
Place the parchment paper on a flat tray and pipe Pikachu’s ears with the yellow and black buttercream. Place the tray in the freezer for 20 minutes, or until the ears have frozen solid. Stick the ears onto the cupcake and enjoy! NOTE: The ears will soften at room temperature, so attach the ears just before serving.

To make Jigglypuff:
Spread pink buttercream onto the entire surface of the cupcake. Place the 2 candy melts onto the cupcake as eyes. Place the blue, white, black and remaining pink buttercream into piping bags. Snip the ends of the blue and pink piping bags to create small-medium sized holes. Attach small piping tips to the white and black buttercream. Pipe blue dollops onto the candy melts and then smaller white dollops on top. Create Jigglypuff’s mouth with the black buttercream. Pipe the ears and large swirl on the forehead with the pink buttercream.

To make the pokeball:
Spread red buttercream onto half of the cupcake. Spread white buttercream onto the other half of the cupcake. Place the black buttercream into a piping bag and snip the end to create a small-medium sized hole. Pipe a stripe along the border of the red and white buttercream, then a large dollop in the center. Place the white candy melt on top of the black dollop, so that it spreads and creates a border around the candy melt, looking like the button.

To make Squirtle:
Spread the blue buttercream onto the entire surface of the cupcake. Place the remaining blue buttercream into a piping bag and snip off the end to create a small-medium hole. Place the black buttercream into a piping bag with a small piping tip, and a small amount of buttercream into a bag with a small-medium sized hole. Pipe Squirtle’s eyes with the black buttercream with the small-medium sized hole. Use the black buttercream with the small piping tip to create Squirtle’s eyebrows, nose and mouth. Place the white buttercream into a piping bag fitted with a small piping tip. Pipe a dollop onto each eye. Pipe Squirtle’s tail with the blue buttercream.

To make Charmander:
Spread the orange buttercream onto the entire surface of the cupcake. Place the black buttercream into a piping bag and snip the end of the bag to create a small-medium hole. Use the black buttercream to create Charmander’s eyes. Place the rest of the buttercream into a piping bag fitted with a small piping tip. Pipe the eyebrows, nose and mouth. Place the white buttercream into a piping bag fitted with a small piping tip and pipe a sparkle on Charmander’s eyes. Place red and yellow buttercream into piping bags and snip off the ends to create small-medium sized tips. Use these colors to create Charmander’s flame tail.

To make Bulbasaur:
Spread the blue-green buttercream onto the entire surface of the cupcake. Place the light green buttercream, dark green buttercream and black buttercream into piping bags and snip the ends to create small-medium sized tips. Create the bulb with the light green buttercream and the eyes with the black buttercream. Place the remaining blue-green buttercream into a piping bag and snip to ends to create a small-medium sized tip. Use this to create the ears. Place the remaining black buttercream and white buttercream into piping bags fitted with small piping tips. Use the black buttercream to create the eyebrows, nose and mouth. Pipe highlights on the eyes with white buttercream and spots with the dark green buttercream.

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