Pupwiches ~ Homemade “Ice Cream” Sandwiches for Dogs

Pupwiches - Homemade Ice Cream Sandwiches for Dogs | Zim on a Whim

Oscar is such a good boy that I felt he deserved a special treat as summer winds down. Don’t you agree, Oscar?

Ready for Pupsicles! | Zim on a Whim

“A dog is the only thing on earth that loves you more than he loves himself.” –Josh Billings

I decided to take my Homemade Dog Treats and my Homemade Pupsicles recipes and combine them to get Pupwiches! Dogs love “ice cream” sandwiches, too!

They are easy to make and I’m sure you have most of the ingredients already. First you want to bake the dog treats and get them cooled. I used a dog bone cookie cutter, but you don’t need to use one. Does your dog really care? Just use any cutter you have handy — or even the rim of a glass and make round pupwiches. While the treats are baking, combine the ingredients for the inside of the pupwich. That will need to be put in the freezer for a bit before assembly.

I’m posting the ingredients again here so you don’t need to flip back and forth between recipes. You may want to read through both posts beforehand for more info.

Step One: Bake the dog treats

2 tablespoons plain applesauce
1/2 cup peanut butter
1 egg
1 cup whole wheat flour (or any flour that you have on hand that your dog won’t be allergic to. I only had the all-purpose on hand today)
1/2 teaspoon baking powder
1/2 cup rolled oats

Combine the applesauce, peanut butter, and egg in a medium bowl. Add the flour, baking powder, and oats. Combine all ingredients well with a spoon. Use hands toward the end if necessary. Form a ball of dough for rolling. You can put a piece of wax paper on a cutting board or just dust your work area with some four and then roll out the dough. For the pupwiches, I tried to roll the dough out as thin as I could get it but not so thin that they would break when transferring to the baking sheet. Maybe it was about 1/8″? Cut out with cookie cutter or rim of a glass and place on baking sheet lined with parchment paper. If you don’t have parchment paper (get some now) then you can just lightly grease your pan with cooking spray. Bake in a 325 degree F oven for 15-20 minutes, or when the edges of the treats get golden brown. Remove from oven, cool in pan for a few minutes, and then transfer to a cooling rack.

Step Two: Whip up the frozen pupsicle recipe

2 containers of yogurt – 6oz. each (Use either plain or vanilla)
2 tablespoons honey
2 tablespoons peanut butter
1/3 cup plain applesauce (the little 4 oz. snack packs are the perfect amount)

Combine all ingredients well in a medium bowl and stick in the freezer for about an hour and a half to set up a bit. You don’t want it completely frozen; just frozen enough to spread it and not have it drip out the sides during assembly. If it’s too drippy, freeze more. If it’s too frozen to spread evenly, leave it out a bit. No biggie! {Tip: Either mix your ingredients in a shallow bowl or transfer to one for the freezer to save time.}

Step Three: Assemble and Freeze the Pupwiches

When the mixture for the inside of the pupwiches has set up and your baked treats have cooled, begin assembly. With a spoon, scoop out a small amount and spread it on the underside of a treat. Make it as thick or thin as you would like, but keep in mind that smaller dogs will do better with a thinner pupwich. Take another treat and place on top (keeping good side up). As you work, place the pupwiches on a baking sheet and stick them back in the freezer to freeze completely. You will need to get the first few in the freezer as you work so they don’t melt, and then just keep adding to the baking sheet in the freezer. Use the same baking sheet you used to bake with. {And if you used parchment paper you’ll have barely any clean up!} As you can see from the photo, they don’t look neat and pretty, but dogs don’t care!

After they have frozen, they are ready to be enjoyed by your patient pup. Slurp! :)

Note: I got about 8-10 Pupwiches from this recipe. I had extra of the “ice cream” part so I just scooped it into little cups and placed them in the freezer for pupsicles later. {To remove the extra pupsicles from cups, run the bottom of the cup under warm water to loosen.}

If you want to make just the dog treats or the pupsicles, or if you want more details, you can refer back to my original posts:
Homemade Dog Treats
Homemade Frozen Dog Treats – Pupsicles

Hope you give them a try and let me know if your pup gives them 2 paws up!

Maple Dijon Chicken Thighs

Maple Dijon Chicken Thighs | Zim on a Whim

This chicken recipe is a must try! It’s chicken thighs like you’ve never had them before. A sweet and savory sauce is poured over them and then they are baked in a hot oven to get that amazing color on the skin. If you prefer your thighs skinless, I recommend leaving the skin on for the baking process and then removing it before eating. Your chicken will stay nice and juicy by leaving it on. But I tell ya, I can’t resist the skin on these. I don’t usually eat it otherwise, but on these I do!

I realize the only thing you just read above is “hot oven”. Many parts of the U.S. right now are sweating parts off because of this heatwave we’ve been having. It’s brutal. I’m sure you are getting ready to click away to your next internet destination, but don’t go just yet. Save this recipe for when you can turn on the oven and enjoy this meal properly! (I meant to post this a while ago but ever since school let out it’s been hard to get in a blog post!)

I adapted the recipe from these two sources: Just A Pinch and Ranting Chef/Maggie Monday so thank you both for a keeper!

When I compared the two recipes, I noticed Maggie used more maple syrup than dijon mustard and Donna used more dijon. I’m sure you can’t go wrong with either, but I leaned more to the sweeter version. You can always adjust the ratio to your liking!

You’ll notice I have a lot of thighs in my photos. I usually buy the value packs of meat so we have leftovers for our family of 4. I am posting the recipe for the smaller chicken package so if you buy the value pack (4-5 lb.s) just double the ingredients like I did.

Here’s how it goes:

Line a baking dish with foil or spray with cooking spray. Don’t skip this step. The sugars from the maple syrup caramelize and this step is crucial for easy clean up!

Place thighs in baking dish and season them with salt, pepper, and McCormick’s Garlic and Herb Seasoning. I love using that blend – it’s so good on many things – but if you can’t find it, just sprinkle on some garlic powder, onion powder, oregano, rosemary, and paprika.

Maple Dijon Chicken Thighs - seasoned

Mix the dijon mustard, maple syrup (use the real stuff!), and the rice wine vinegar in a bowl and pour mixture over the thighs.

Maple Dijon Chicken Thighs - Ready for oven!

Bake in a 450 degree F oven and serve! (Read recipe for full instructions.)

Maple Dijon Chicken Thighs | Zim on a Whim

1 1/2 to 2 lbs. chicken thighs, bone in
Salt and pepper
McCormick Perfect Pinch Garlic and Herb Seasoning blend (or a little of these spices if you can’t find that blend: garlic powder, onion powder, oregano, rosemary, and paprika)
1/2 cup pure maple syrup
1/4 cup dijon mustard
1 tablespoon rice wine vinegar

1. Preheat oven to 450 degrees F. Line a baking dish with foil or spray with cooking spray.
2. Remove any excess fat or skin from the chicken thighs, but leave the top layer of skin on them. Place them in the baking dish.
3. Season both sides of the chicken thighs with salt, pepper, and McCormick’s garlic and herb blend.
4. In a small bowl, combine the maple syrup, dijon mustard, and the rice wine vinegar. Pour mixture over the chicken. Turn the chicken to coat evenly, and then make sure all pieces are skin side up.
5. Bake in oven on middle rack for about 45 minutes or until chicken is cooked through and juices run clear. About halfway through cooking time, baste the chicken with the juices and sauce in the bottom of the dish. (I actually do this a couple of times.)
6. You want the skin to be nice and caramelized. Remove when done and serve with some of the extra sauce. So yummy!

Like I said, I know very few of you want to put your oven on right now, but make sure to pin this for later. You will love it as much as we do.

Stay cool!

“King Cone” Ice Cream Cake

King Cone Ice Cream Cake | Zim on a Whim

It’s just not summer without the sound of the Good Humor truck cruising through the neighborhood. It keeps at a pace that’s just slow enough to grab your money if you hear it in time, yet quick enough to evoke a bit of anxiety in every child so they run out yelling, “STOP!” so as not to miss it.

Along comes the Summer 2013 edition of the Kraft Food & Family magazine and low and behold is the Sundae Cone Cake they have created. As soon as I saw it, I knew we had to try and make this. I love Good Humor’s King Cone – it’s an ice cream sundae in a cone. This “cake” was a big hit here and not that hard to do.

All you need are these ingredients…

King Cone Ice Cream Cake | Zim on a Whim

…some foil, a big bowl, and a microwave to melt the chocolate.

Line a big bowl with some foil, pack in the slightly softened vanilla ice cream, and press some of the cone pieces into it to form a “crust”.

King Cone Ice Cream Cake | Zim on a Whim

Freeze for about 4 hours, remove from freezer, and unmold onto a plate. Press the rest of the cone pieces into the side of the cake.

King Cone Ice Cream Cake | Zim on a Whim

Melt the chocolate and stir in the oil. Cool slightly, then drizzle over the top of the cake. Sprinkle with crushed nuts.

King Cone Ice Cream Cake | Zim on a Whim

And that’s it! A delicious, no-bake dessert that is easier than running after an ice cream truck.

I hope everyone is having a good summer so far!

“King Cone” Ice Cream Cake (recipe from Kraft)

1 tub of vanilla ice cream, slightly softened (1.75 qt.)
6 sugar cones, divided
4 oz. Baker’s Semi-Sweet Chocolate Squares
1 tablespoon oil
1/4 cup chopped dry roasted peanuts

1. Using the back of a spoon, pack the softened ice cream into a foil-lined 1-1/2 qt. bowl. Crush 4 sugar cones and place over the ice cream. Press them gently into the ice cream to form a crust. Freeze 4 hours or until firm.

2. Unmold cake into plate. Remove foil. Break up remaining cones into pieces and press them into the side of the cake.

3. Melt the chocolate according to package instructions. (Use medium power and do it in 30 second intervals until melted, stirring after each interval). Stir in the oil and let it cool slightly. Drizzle the chocolate over the top of the cake. Sprinkle with chopped nuts. Serve!

* You can make this ahead of time and store in the freezer for up to 3 days. Before serving, remove from freezer and let stand at room temperature for about 10 minutes to make serving easier.