We can hardly believe Rosie is turning five this month! She’s still such a puppy at heart and hasn’t slowed down one bit in the last year.
We adopted our girl from a local pet rescue and they estimated her to be around six months old at the time. To make it easy to remember, we selected today as her birthday – since it’s ten days before Jeremy’s.
This sweet, sassy, and often sneaky ball of energy has made her way into several of our posts in the past – like this one about her birthday last year and this one, full of photos, from 2015. Shameless plug: if you think she’s cute and want to see more of her adventures, be sure to follow us on Instagram (@alyhess and @jeremyweiks) and her hashtag, #RosiePoesy.
Last year, I whipped up some peanut butter and banana dog biscuits for her, which she happily scarfed down. But as much as she loves peanut butter and bananas, she goes even crazier for carrots and sweet potatoes. I give her three or four baby carrots almost every weekday morning, as I’m packing my lunch for work, and you’d think I was handing her Beggin’ Strips, as excited as she gets. We’re talking spinning in circles excited. It’s weird. We call her our little “veggie dog.” : )
These sweet potato and carrot dog treats via Proud Dog Mom were a big hit and I was sure to save a few for her actual birthday today, since I made these a few days early.
Sweet Potato + Carrot Dog Treats
Recipe via Proud Dog Mom
- 3 cups whole wheat or gluten free flour
- 1/2 cup sweet potato, baked and mashed
- 1/2 cup carrots, finely shredded
- 1 egg
- 3/4 cup water
- Preheat oven to 350ºF.
- Line baking sheet with parchment paper or a silicone mat.
- Toss the flour, sweet potato, carrots, egg and water into a large bowl.
- Mix and knead ingredients together until they’re well combined and no flour remains.
- Continue kneading until you get a big dough ball, adding a little more water if necessary.
- Roll the dough out onto a flat surface and flatten to about 1/4″ thickness.
- Cut out shapes with a cookie cutter and place them on the baking sheet.
- Bake at 350ºF for 30 minutes or so, until biscuits are golden.
- Cool on wire rack.
- Store in an airtight container in refrigerator for up to one week or freeze for up to three months.
We hope your pooch loves these as much as ours does!
It’s easier to treat them to (or bribe them with) a biscuit or two when they’re packed with nutrients and you know exactly what’s in them, right?
Happy 5th Birthday, Rosie!