Peanut Butter and Banana “Barkies” (Dog Cookies) Recipe

peanut butter and banana barkies -

Peanut Butter & Banana “Barkies” Recipe
(Dog Cookies)

Tina Verrelli –
Makes about 20 Dog Cookies

1¾ cups old fashioned oats (rolled oats), divided
½ banana cut into 4 chunks
¼ cup peanut butter
1 egg

Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or grease baking sheet.
Place 1½ cups of the oats in chopper or small food processor.  Process until ground to a flour texture.  Pour into a medium-sized mixing bowl.
Place banana, peanut butter and egg in chopper or small food processor.  
Process until well combined, scrape down bowl and process some more, if needed.
Pour mixture into bowl with oat flour.  Add the remaining ¼ cup of (unground) oats.
Stir together.
Scoop 1-tablespoon portions and roll into balls.
Flatten with the tines of a fork in a criss-cross pattern.
Bake for 15 minutes for a softer center.  
Let cool on baking sheet.
Store in air-tight container for a few days or in the refrigerator/freezer for longer.



Cockatiel Seed "Tweets" Recipe

Cockatiel Seed Tweets Recipe -

We have a big, BIG day coming up at QVC on Sunday 1/22!!

Part of that day will be a great cooking show with host, Carolyn Gracie at 9AM ET!  If you don't know Carolyn, she's super sweet, down-to-Earth and a huge pet lover!!  I try to always come up with a pet treat recipe when we have a show together and this will be our 7th recipe (Links to others below) and the first for our feathered pet friends!  "Cockatiel Seed Tweets"  

I make them in a food processor...I just so happened to use my super-awesome KitchenAid 9-Cup Food Processor! ( :  The recipe calls for whole eggs, which I thought was interesting!  Carolyn tells me the shells provide calcium for the birdies.  The food processor "crunches" them up perfectly!  I hope your birdies enjoy the recipe!

Cockatiel Seed “Tweets” Recipe

Tina Verrelli –
Adapted from Coco’s Cookies @Cockatiel Cottage

1 cup whole wheat flour
¼ cup pine nuts
¼ cup sliced almonds
¼ cup millet
2 tablespoons sunflower kernels
2 tablespoons sesame seeds
2 whole eggs w/shells
1+ tablespoon olive oil

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper.
Add flour, nuts and seeds to food processor bowl fitted with multi-purpose blade.  Pulse to combine.  Add two eggs-whole, pulse to combine.  Run on low and drizzle in oil.  Add more oil if needed for dough to hold together.  Scoop 1 teaspoon (or larger) portions, roll in a ball, place on baking sheet, press slightly to flatten ball.  If desired use a drinking straw to poke a hole in the center of each tweet (to hang in cage.)  Bake for about 10-12 minutes or until golden browned on edges.  Cool and store in airtight container in refrigerator.

Printable Recipe: Cockatiel Seed Tweets

Beet, Oat & Chocolate Muffins Recipe

Beet, Oat & Chocolate Muffins Recipe -

Beet muffins?? What??  

Well, just like the zucchini in zucchini bread and the carrots in carrot cake....beets can be a delicious add-in to all kinds of baked goods!  They add moisture and all the good stuff that beets have to offer.  Don’t like beets?  I never did either until I started playing around with different ways to prepare them.  Now I love roasted beet strings, baked beet chips and these Beet, Oat & Chocolate Muffins!  

When these muffins come out of the oven, they smell chocolatey with a slight aroma of the earthy beets.  When you bite into them, they’re surprisingly light and moist with a rich chocolate and very mild beet flavor.

Beet, Oat & Chocolate Muffins Recipe:

Makes 12 Standard Muffins
Tina Verrelli -


2 medium sized beets – shredded fine (2-cups)
2 cups old fashioned oats, divided
1 cup all-purpose flour
2 tablespoons cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup light brown sugar, packed
¼ cup sugar
¼ cup butter, softened
2 large eggs
¼ cup milk
1 teaspoon vanilla
¼ cup neutral oil (safflower or avocado)
1 cup mini semi-sweet chocolate chips


Preheat oven to 375 degrees F.
Grease a 12-cup standard muffin pan.

Reserve ½ cup of the oats.  Process the remaining 1½ cups using food processor mini-bowl and mini-multipurpose blade.  Measure ½ cup of the oat flour and reserve the remaining for another use.

Stir the oat flour, reserved ½ cup whole oats, AP flour, cocoa, baking powder, baking soda and salt together in a large bowl.

Add the butter and sugars to the large bowl of the food processor fitted with the multi-purpose blade.  Pulse, then process on low.  Scrape down and process again if needed.  With the processor running, add the eggs, milk and vanilla through the medium feed tube.  Stop and scrape down if needed.  With the processor running, drizzle in the oil.

Stir the wet ingredients from the food processor into the dry ingredients, stir to mix partway.  Add the shredded beets, chocolate chips and stir just until combined.

Fill each muffin cup about ¾ full.
Bake for 20-25 minutes or until the top springs back when touched.
Allow to cool 10 minutes, then remove from pan to finish cooling on cooling rack.

Printable Recipe Link: Beet, Oat & Chocolate Muffins