Baking dog treats Dogs Healthy dog food Natural dog food

Pup-kin Spice Dog-nuts

The pumpkin spice life has really grown on me and I can’t seem to get enough of the warm fuzzy fall feels. A week ago I made some pup-kin spice ice coobs, which I never got around to eating in the end… they were tucked away in the freezer – who knew! BUT they were super yummy, so I am gutted I didn’t hoover them down.

So, since I had a pumpkin spice mix ready to go and I was NOT prepared to let it go to waste what was a doggo meant to do? Did I hear you say make donuts, Biscuit? THAT’S RIGHT!

Pumpkin spiced donuts topped with Greek yogurt and a sprinkle of cinnamon – hang on – let me just clean my dribble up (how embarrassing).

This is the first of MANY fall inspired recipes, and what better way than to kick it off with donuts flavoured with what seems to be a super popular drink over in America – Pumpkin spice!

I thought I’d give us European pups a taste of the American cuisine!

Oh, I promise these donuts are super easy to make, give them a go and I  hope your pups enjoy them as much as I did!

Prep time: 20 minutes

Cooking time: 15 minutes

Total cooking time: 35 minutes

Yields 6 dog-nuts


For the donuts

1 cup (80g) rolled oats

1 cup (140g) whole-wheat flour

½ cup (130g)  pumpkin puree

1 large egg

½ cup (125ml) oat milk

¼ tsp cinnamon (plus extra for decoration)

¼ tsp ground ginger

1 tbsp baking powder

1 tbsp organic honey

For the topping

4 tbsp Greek yogurt

1 tbsp organic honey


1. Pre-heat oven to 180°C (356°F). Prepare a sheet of parchment paper by drawing large circles with a pencil using a mug (be sure to leave 1-2cm space between each circle). Then, grab an icing tip (or an object small enough to create a smaller circle than the larger one) and draw inside the large circles. You should now have donut guides! Once done, line a baking tray with the prepared parchment paper. Alternatively, if you’re lucky enough to have a donut pan, feel free to use instead!

2. In a large bowl, whisk together the egg, oat milk, pumpkin puree and honey.

3. Then, add in the oats, flour, ground ginger, cinnamon and baking powder and mix together until combined well.

4. Fill a piping bag (2.5cm wide icing tip) with the donut mixture and pipe onto the donut shape guides on the parchment paper.

5. Bake donuts at 180°C (356°F) for 15-20 minutes or until golden brown.

6. Cool on a wiring rack completely. While the donuts are cooling, mix together the Greek yogurt and honey in a bowl until you have a smooth consistency.

6. Grab a donut and dip one side into the Greek yogurt. Repeat this step until all donuts have been covered with topping. Then give the donuts a dusting of cinnamon!

7. Serve to your doggy!

Baking dog treats Dogs Healthy dog food Natural dog food

Biccy’s Chicken & Cheddar Bites

Happy belated National Dog day!🐶Did you do anything special to celebrate? Let me know in the comments below, I’d love to hear!😁I decided to make some yummy treats for me and my sister since we ran out of apple & cheddar biscuits really quick *licks leftover crumb off keyboard.* We, and by we, I mean me, also celebrated by splashing around in the paddling pool and then woofed down a scrumptious salmon dinner. Peanuts stole my salmon skin though… I’ll get her back for that.😡

My apple & cheddar biscuits were so divine I wanted to include cheese in another one of my bakes. Well, I should also say that Peanuts had a say too. I found a note (covered with cheese crumbs) on my next recipe saying: ‘must include cheese’. So here we are: Biccy’s Chicken & Cheddar Bites!😋

I also added mint to this recipe because Peanuts has fishy breath and I can’t take it anymore. Oh, and before I forget, I also personalised them to make them extra special as a gift for my friends Tigger, Lally & Bo. I was so happy that Bo ate them too, he’s a rescue dog and extremely wary of being given food (he normally won’t eat it)! Success!😊

I hope you enjoy these bites as much as we did!🤩

Prep time: 15 minutes

Cook time: 20 minutes

Total cooking time: 35 minutes

Makes 32 bites


1 & 1/2 cups (210g) whole-wheat flour

½ cup (50g) rolled oats

1 tbsp of roughly chopped, fresh mint

1/3 cup (80ml) olive oil

¼ cup (60ml) water

1 large egg

½ cup (50g) cheddar cheese (grated)

1 cup (220g) cooked & shedded chicken breast


1. Pre-heat oven to 200°C (392°F) and line a baking tray with baking/parchment paper.

2. In a large bowl, whisk together the olive oil, water and egg until combined. Mix in the cheddar cheese and chicken.

3. Add the oats and gradually mix in the flour until you have a dough. If the dough is too sticky, add a little more flour.

4. Place the dough on a floured surface. Using a rolling pin, roll out the dough to 1cm thick.

5. With a cookie cutter of your choice, cut out the dough into shapes and place on baking tray.

6. Bake at 200°C (392°F) for 20 minutes until golden brown on top. Flip the biscuits half way through for an even bake.

7. Cool completely on a wire rack and serve to your pup!

8. Keep in an air-tight container in the fridge for up to 1 week.  

Baking dog treats Dogs Healthy dog food Natural dog food

Frozen Greens Bone Treats

Does your pup enjoy eating their green veggies? If they do, then they’re truly one of the good boys/girls! I do NOT like eating them, they’re just plain and well… they haven’t got anything on good ol’ carrots let’s face it. 😋

I recently switched to having homemade cooked food of an evening (best thing ever), so I’ve been eating a lot more vegetables and eating my greens is important to help me get nutrients and vitamins.

I have a confession for you though but please don’t tell my mum, it’ll be our little secret🤫. I eat everything in my bowl, BUT I’ll wait for mum to leave the room and spit the greens back out into the bowl. Peanuts helps me out and hoovers them up before mum comes back. Teamwork is dreamwork 😉

Okay! I know! Eating veggies is important and I must eat them. So, I thought that since my sister and I really enjoyed my carrot puree, why not give it a go with green veggies. These frozen greens bone treats are super easy and quick to make, they’re also full of calcium, vitamins and iron. Just boil frozen spinach, green beans and peas, drain, and blitz in a food processor until smooth. Then, spoon the puree into silicone moulds or onto a baking tray lined with a baking sheet and freeze for 2-4 hours.

These treats are pawfect for a cool treat on a summer’s day or I like to microwave a couple bones and stir into my dinner. They’re scrumptious AND yes, I am now eating my greens like a good boy! Where’s my gold star sticker?

If you give these a go, I’d love to know so tag me on Instagram or Facebook using #bakingwithbiscuit

Prep time: 10 minutes

Freezer time: 2-4 hours

Makes approximately 26 small frozen bones


1/3 cup (40g) Frozen garden peas

1 cup (150g) Frozen spinach

¾ cup (96g) Frozen green beans


1. Boil frozen vegetables in a saucepan for 5 minutes until cooked completely.

2. Drain vegetables and blitz in a food processor until smooth, you may want to add a tablespoon of water to add more liquid. Alternatively, you can puree the vegetables using a hand blender.

3. Using a teaspoon, scoop the puree into silicone moulds. You can also spoon the puree onto a baking tray lined with a baking sheet.

4. Freeze for 2-4 hours until solid.

5. Serve with your pup’s dinner or enjoy as a cooling treat.

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Doggy ‘Mashwich’

Hi everyone, Biscuit here! 🐶😋

“Mashwich?! This dog is bonkers!” I imagine this is what most of you are thinking haha! Well you know what, as mad as it sounds, these mashwiches taste EPIC! I was feeling super creative this week and wanted to try something completely different and original. So I present to you… Doggy Mashwiches a la Biscuit.

These will be perfect for a dog-nic (picnic) on mine and Peanuts’ river walk this weekend, I managed to save two for us after sharing the mashwiches with my furry frens. Since we only have one each, we’ll demolish them in no time and try and sneak a sausage or two from mum’s picnic basket. Then we’ll see what goodies Dad has. Shh… don’t spill the beans on us.

Ok, now you know our plan, here’s the down low on these awesome mashwiches. They’re PACKED full of so much goodness. They contain potato, chicken, peas, carrots and cheese. All of which are SO yummy. Combine all of these into a sort of sandwich using baked potato mounds as ‘bread’ and carrot puree mixed with peas and chicken as the filling, and BAM it’s a tasty sensation.

Peanuts kept stealing the puree while I was cooking so, being the nicest brother ever, I put some in a tub for her in the fridge to mix with her biscuits. Am I the best or what!?

Give these a go to try something different and exciting with your pup! If you do, tag me on Facebook and Instagram!

Prep time: 10 minutes

Cooking time: 40 minutes

Total cooking time:  50 minutes

Makes 12 mashwiches!  


4 cups (670g) potato (peeled, washed & chopped)

1 cup (120g) cooked & finely chopped chicken breast

¼  cup (32g) frozen peas

2 1/3 cups (300g) carrots (peeled, washed & chopped)

1/3 cup (22g) grated cheddar cheese

Splash of milk


1. Pre-heat oven to 230°C (450°F). Line a baking tray with baking/parchment paper.

2. Peel and roughly chop the potatoes into small chunks. Place in a saucepan of cold water and bring to a boil. Cook for 20 minutes until the potatoes are fork tender. Drain and mash the potatoes using a potato masher. Then, add in the grated cheese and splash of milk, and mix until smooth and creamy.

3. Using approximately a tablespoonful of mashed potato, spoon small mounds onto the baking tray. Then, use a fork to rake out the mash to make the mounds flat like a pancake.

4. Bake the potato mounds in the oven at 230°C (450°F) for 20 minutes until the edges become golden and crispy.

5. While the potato mounds are baking, put the chopped carrots in a saucepan with boiled water and bring to a simmer. Cook the carrots for 15 minutes until fork tender. Just before the carrots are done cooking, boil and cook the frozen peas in a separate saucepan for approximately 3-4 minutes.

6. Drain the carrots and blitz them in a food processor or with a hand blender until smooth and lump free.

7. Add the cooked, chopped chicken and peas into the carrot puree. Mix until well combined. Put aside and cool completely.

8. Once the potato mounds are cooked, place them on a cooling rack to cool completely.

9. After everything has cooled, spoon roughly a tablespoon of puree mixture and spread evenly onto one potato mound, then sandwich another potato mound on top. Repeat this until you have run out of potato mounds!

10. Serve to your doggy! Store in an air tight container for 3-4 days in the refigerator.

Remember to ask your vet about any allergies that your pup may have!

Baking dog treats Dogs Healthy dog food Natural dog food Uncategorized

Frozen Yogurt & Berry Bites

Hi everyone, Biscuit here! 🐶😁

Summer has officially arrived and with an almighty heatwave where I live. This means it’s time for a good splash about in my paddling pool, a good munch on a frozen carrot, and the perfect excuse to just sleep all day. I can struggle with the heat depending on how hot it gets, so my mum has treated me to an awesome cooling mat this week, I just about fit on it, but it works like a charm. She got me one when I was a puppy but I had other ideas and thought it was a toy so I destroyed it. What? I wanted to find out where the magic cooling was coming from too! No-one was going to fool Biscuit!

To help me cool down in the Summer I usually enjoy a good ice cube, yep, just plain ol’ water. I have done ever since I was a baby, but I don’t think that would need a recipe and I wanted to mix things up! So, I decided to make a batch of frozen yogurt and berry bites. I also found out that natural, plain Greek yogurt is really good because it’s full of probiotics, calcium and protein. All the more reason to make some yummy frozen treats!

These frozen yogurt bites are a perfect size for little to large doggies, eating a big ice cube is not so great and can give brain freeze!  So it’s better to give frozen treats in little quantities! I must admit these were also VERY easy to make, I just put the berries and yogurt in a blender (under mum supervision!) and blitzed until creamy and smooth! I would share these with my friends but it’s simply impossible right? They would just melt, so more for me I guess! What a shame! Oh, maybe I’ll share with Peanuts…

If you decide to give these delicious frozen treats a go, tag me on Facebook or Instagram! I’d love to see the faces of pups enjoying them 😋

Prep time: 10 minutes

Freezing time: 4 hours or for best results, overnight


1 cup (250g) of natural, plain Greek yogurt (be sure to check there is no xylitol)

2 cups (280g) strawberries (washed, hulled and halved)

1/3 cup (60g) raspberries (washed)


1. Add the yogurt, chopped strawberries, and raspberries into a blender. Blend until smooth and creamy. Alternatively, you can add the yogurt, strawberries, and raspberries into a jug and blend with a hand blender.

2. Pour the mixture into ice cube trays. Be careful not to overfill!

3. Place in freezer for a minimum four hours or for best results freeze overnight.

4. Serve to your pup!

Remember to check with your vet about any allergies your pup may have!

Baking dog treats Dogs Healthy dog food Natural dog food Uncategorized

Peanut butter & carrot Pupcakes

This week, my friend, Duna the Boxer turned four! To celebrate, I decided to make Duna some yummy peanut butter & carrot pupcakes for her. She told me that she also enjoys a good carrot for a snack too, so I made sure that carrots were well included in these pupcakes!

We held a small party at the dog park for her birthday, it was so much fun. Although, I ate a bit too much cake, I couldn’t resist the carrot temptation! It’s okay though, I didn’t eat it all, my friends got to have some cake too! I think Duna may have enjoyed them a bit too much as well, she almost ate the paper while I was licking off the icing. What? I had to help her eat them, it’s what friends do, right?

My mum tried to get some photos of us together but we just wanted to play and eat! You can’t blame us, we’re dogs after all! I think from these photos you can tell we were having too much fun to care!

All in all, these pupcakes were GREAT! They went down so well with my friends, especially Duna. They are tasty and super yummy, with or without icing… yes, I had one before they were iced… I had to make sure they were just right for everyone. I would definitely recommend giving these a go for your pups birthday! Oh, and they’re really easy to make. I must admit my mum had to ice the cakes for me, when I did it, it didn’t exactly come out well, photo evidence below. Don’t forget to tag me on Facebook or Instagram if you decide to give these a go! 🙂

Prep time: 20 minutes

Cooking time: 15 minutes

Total cooking time: 35 minutes

Makes approximately 12 pupcakes


Cupcake mixture

1 cup (140g) whole-wheat flour

¼ cup (35g) rolled oats (blitzed to a fine powder using a hand blender or food processor)

2 tsp baking powder

1 tbsp apple cider vinegar

¼ cup (60nl) vegetable oil

¼ cup (60ml) oat milk

3 heaped tbsp peanut butter (raw, natural & unsalted)

2 large eggs

1 carrot (peeled and grated)


200g low fat cream cheese

1 carrot (finely grated)


1. Pre-heat oven to 180°C (356°F). Line a muffin tin with cupcake paper or silicone cases.

2. In a large bowl, whisk together the apple cider vinegar, vegetable oil, oat milk, peanut butter, and eggs until combined well.

3. Then, sift in the whole-wheat flour and baking powder, add in the oats. Using a wooden spoon, mix together until you get a smooth lump-free cake mixture.

4. Add and fold the grated carrot into the mixture.

5. Fill each cupcake case with approximately 1 heaped tablespoon of cake mixture. Bake the cupcakes for 15 minutes at 180°C (356°F) or until a knife inserted in the centre comes out clean.

6. While the cupcakes are cooling on a wire rack, add the cream cheese into a bowl and beat until you have a smooth, creamy texture. Then, mix in the finely grated carrot.

7. Using a spoon shaped cake spatula or a spoon, put the mixture into an icing piping bag. If you do not have an icing piping bag, you can make one with a zip lock bag by snipping one of the corners of the bag off to squeeze the icing out.

8. Once the cupcakes have cooled, ice the cupcakes and decorate with a biscuit of your choice.

9. Serve to your pup! Store in an air tight container in a refrigerator for 3-4 days.

Baking dog treats Dogs Healthy dog food

Vegan red pepper & carrot muffins

Hoomans seem to be going vegan these days, so I thought: heck, why not give it a go and see what all the fuss is about. Double the goodness and more vegetables, no complaints over here!

I’ve grown to really like red bell pepper recently, it’s sweet and crunchy, and full of vitamins. I thought it would pair well with carrot too – I mean, what doesn’t? I fancied trying out baking cakes but was not up for having something sweet this week. I think I ate too many peanut butter, apple & carrot bites, they were too scrumptious. Then I thought, what if I bake muffins with savoury ingredients, hoomans do it, right?

These savoury vegan muffins are so easy to make and super yummy. The key to ensuring they don’t turn out soggy but fluffy and light, is to squeeze out as much liquid as possible from the carrot and red bell pepper, and don’t overmix the mixture.  Other than that, you’re good to go!

Can I also just add that they also smelt incredible as they were baking, even my mum wanted one. I told her to keep her mitts off though, dogs only! Of course, I did share them out with a few of my friends and my sister. I am not exaggerating when I say this, but they went crazy for them! I just had to give them a few more each so they can enjoy them over the weekend! Luckily, I hid a few for Peanuts and I before sharing them out (oh, and I may have eaten one or two before too).

I hope you enjoy these as much as me, Peanuts and my friends did!



Total cooking time: 40 minutes

Prep time: 20 minutes

Cook time:  20 minutes

Makes approximately 16 muffins


2 cups (280g) whole wheat flour

3 tsp baking powder

1 tbsp apple cider vinegar (with the ‘mother’ – natural, raw & unfiltered)

1 small red bell pepper (deseeded and diced to 0.5cm or as small as possible)

1 medium carrot (peeled and grated finely)

1 cup (250ml) oat milk (check for NO xylitol)

1 tbsp mixed seeds

½ cup (125ml) olive oil


1. Preheat oven to 200°C (392°F). Grease muffin tin well with a dab of sunflower or olive oil on kitchen roll. Cut out circles of baking paper/parchment paper for each muffin mould to ensure they don’t stick to the bottom if you do not have a non-stick tin.

2. Place diced red pepper in kitchen roll and squeeze out as much liquid as possible. You may need to do this 2-3 times. Set aside.

3. Repeat step 2 for the grated carrot.

4. In a large bowl, sift in the flour and baking powder. Then, use the back of a wooden spoon to create a well in the middle of your dry ingredients.

5. Add in oat milk, olive oil, apple cider vinegar and mix together well.

6. Fold in the carrot, red pepper, and mixed seeds until combined well.

7. Spoon the mixture (approximately 2-3 tbsp) into the muffin tin and bake at 200°C (392°F) for 20 minutes or until a knife inserted in the centre comes out clean.

8. Cool completely before serving to your dog! Store in an air-tight container in the refrigerator for up to 4 days.

Additional note

1.Mixed seeds: I used a bag of mixed seeds which had a combination of sunflower seeds, sesame seeds, flax seed & pumpkin seeds.  

2. Milk: Whenever using oat, soy or any other milk alternatives, always check on the carton that there is NO xylitol.

3. Flour: I used unbleached plain flour for this recipe as I had no whole-wheat flour left. It is absolutely okay to use unbleached plain flour but whole wheat is way more nutritious and healthier!

Remember to check with your vet about any allergies your pup may have!