Since this edition of Moonshine Ink has clearly gone to the dogs, it’s only fitting that the latest installment of Soul Kitchen should follow suit. Aside from the ongoing debate about whether or not dogs should be leashed, Truckee/Tahoe is known for being dog-friendly. Canine owners are more than happy to spoil their furry friends and ensure they have high-quality nutrition, treats included. Whip up a batch of these homemade snacks for your dogs and they’ll be dancing at your feet whenever they see the mixing bowl hit the counter.

Is there anything dogs love more than peanut butter? Belly rubs maybe, but I know that as soon as my dog Kona catches a whiff of a PB&J sandwich, he relentlessly starts pawing me to let me know just what a good boy he is. These treats make good on satisfying a dog’s peanut butter craving. It’s important to note, however, that not all peanut butter is created equal. Use only natural peanut butter, free of added sugar and sweeteners like xylitol, which is highly toxic for dogs. Many homemade treat recipes call for canned pumpkin — be sure to use only canned puréed pumpkin, not pumpkin pie mix, which contains added sugar.




Peanut butter-pumpkin
dog treats

2 1/2 cups whole wheat flour

1/2 cup old-fashioned oats

2 eggs

1/2 cup canned pumpkin

2 Tbs peanut butter

1/2 tsp salt

1/2 tsp cinnamon

Mix wet ingredients in a large bowl, then add dry ingredients and stir until it forms a dough. Transfer the dough onto a floured surface and roll to half-inch thick. Use a dog-bone or any other shaped cookie cutter to cut out the biscuits and place on a baking sheet lined with parchment paper. Bake at 350 degrees for 30 to 35 minutes or until golden.

If you’re really looking to spoil your pup, you can make this scrumptious selection shared with us by the Humane Society of Truckee-Tahoe. It’s what HSTT served at a first birthday party for a group of puppies that had been adopted from the shelter.

Two-layer cake:

1/4 cup peanut butter

1/2 cup puréed pumpkin

1/2 unsweetened applesauce

2 Tbs raw honey

2 eggs

3 Tbs bacon fat

1 cup unbleached flour

1 tsp baking soda


1/2 cup plain Greek yogurt

1/4 cup peanut butter

5 pieces thick-sliced bacon

Pan-fry bacon slices until crispy. Put bacon aside. In a large bowl, whisk together 3 Tbs of bacon fat, peanut butter, pumpkin purée, applesauce, and honey. Whisk in the eggs, then add dry ingredients. Stir until well-combined, but be sure not to over-mix. Pour batter into a greased 8-inch round cake pan lined with parchment paper. Bake 25 to 30 minutes or until inserted knife comes out clean. While the cake is baking, make the frosting by combining the yogurt and peanut butter. When the cake is fully cooled, half the cake horizontally to make two layers. Fill the center with half of the frosting and then cover the outside with the remainder. Crumble bacon and sprinkle it over the top. 


  • Juliana Demarest

    Juliana Demarest is a Jersey girl with ink in her blood. She fell in love with print journalism at a young age in the '80s when her Uncle Tony would take her to "work" at his weekly paper. In 1997, she co-founded a weekly newspaper in North Jersey. One day, she went to photograph a local farmer for a news story. She ended up marrying him and leaving journalism to become a farmer's wife. In 2010, they packed up their two children and headed to Truckee in pursuit of the outdoor life. She didn't realize just how much she missed journalism until she joined Moonshine in 2018 after taking time off to be mom. Connect with Juliana

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