Mackles'more

Mackles'more

Adapted From Female Foodie

INGREDIENTS

2 3/4 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon kosher salt

1 teaspoon baking soda

3/4 cup unsalted butter

1 cup packed light brown sugar>

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

4 oz Theo Chocolate Pure 70% Dark Chocolate, cut into chunks (1.33 bars)

1 cup packed mini marshmallows

36 square-sized store-bought graham crackers

7.5 oz Theo Chocolate Pure 45% Milk Chocolate squares, halved (2.5 bars)

INSTRUCTIONS 

Line two baking sheets with parchment paper.

Whisk together the flour, cinnamon, salt and baking soda in a medium bowl; set aside. Cream the butter, brown sugar and granulated sugar in a stand mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing on medium speed for 15 seconds after each addition. Add the vanilla and mix until smooth. Add the dry ingredients and mix until combined. Fold in the dark chocolate and the marshmallows.

Using a medium cookie scoop (about 1 1/2 tablespoons), scoop the dough into balls and place them close together on one of the prepared baking sheets. Freeze for at least 1 hour.

Preheat the oven to 400 degrees F.

Place the graham crackers side by side on the second prepared baking sheet. Place 1 ball of the frozen cookie dough on each graham cracker. Bake until the cookies are puffed and just turning golden, 10 to 12 minutes. Remove the baking sheet from the oven and immediately press 1 piece of milk chocolate onto each hot cookie--be sure to really press the chocolate into the soft cookie so that when it melts, it puddles on the cookie and doesn't run off.

Pupper Cake

 

INGREDIENTS

Cake

1 cup a.p. flour

1 tsp baking soda

1/4 cup coconut oil, melted

1/4 cup applesauce*

1/4 cup peanut butter*

1/4 cup honey

1/3 cup pumpkin

1 large egg

1 tsp vanilla extract

"Frosting"

1/2 cup plain greek yogurt*

1/4 cup peanut butter*

2 Tbsp honey

DIRECTIONS

Cake

Preheat oven to 350ºF.

Prepare two 4x2 inch cake tins with cooking spray, set aside. 

In a medium bowl, whisk together flour and baking soda, set aside.

In a second bowl, whisk together coconut oil, applesauce, peanut butter, honey, pumpkin, egg and vanilla until thoroughly combined.

Pour wet ingredients over flour mixture, and gently stir with a rubber spatula until incorporated.

Pour batter evenly between the two prepared cake tins, and level the top of the batter.

Bake cakes on a baking sheet for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.

Remove from oven, and let cool in tins on cooling racks for 5 minutes before removing to finish cooling.

Icing

Whisk together greek yogurt, peanut butter, and honey until smooth. Keep cool in refrigerator until needed.

Assembly

When the cakes have completely cooled, level-off the tops with a serrated knife.

Place bottom layer cut side up, top with 1/3 cup frosting. Place top layer cut side down, and frost with remaining frosting.

Serve to your favorite pupper friends!

*Unsweetened is the ONLY way to go! Please do not give your canine friends ingredients with excess sugar, sugar substitutes like xylitol and other sugar alcohols. They are just not good ingredients to give to your doggos.

This is Puppa-Roni on her first birthday… she was in Pupper HEAVEN with this cake.