Today is Merle’s (aka Boof, Boofie, Nugget Face) first birthday—and the perfect excuse to dress him in a humiliating but painfully adorable little cone-shaped hat and feed him lots of T-R-E-A-T-S (my fellow dog-owners catch my drift). In honor of our spoiled little piggy, I whipped up a cake with puppy-tested, mom-approved ingredients—and the results were drool-worthy (at least for the canine set).
Pumpkin-peanut-butter puppy cake
1 cup flour
1/3 cup peanut butter (natural, lower-sugar varieties are better)
2/3 cup pure pumpkin puree (NOT pumpkin-pie mix as that has sugar and other ingredients in it)
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup water
2 tablespoons cream cheese
2/3 cup pumpkin puree
Mix all cake ingredients. Bake in a small, greased and floured pan (I used two 6-inch ramekins—a small round pan or a small loaf pan would probably be good, too) at 350 degrees for about 15 to 20 minutes or until a toothpick comes out clean. Let cool. Meanwhile, mix frosting ingredients. Frost when cake is completely cool. Serve to the pups … or perhaps to a human who you aren’t particularly fond of.