CPP Treat Making Class Handout by Victor

Vegan Biscotti Dog Treats

  • ¼ cup nondairy milk
  • 2 T. ground flax seeds
  • ½ cup canola oil
  • ¾ cup sugar
  • 1 t. vanilla extract
  • ¾ cup flour
  • 1/3 cup cocoa powder (see notes below on how cocoa choice impacts this recipe)
  • 2 T cornstarch
  • 1 t baking powder
  • a healthy pinch of salt
  • 4 ounces honey roasted peanuts
  1. Preheat Oven to 350° F.
  2. Mix the flax seeds and milk until smooth. Leave and allow to thicken for a few minutes. Add oil, sugar and vanilla to combine.
  3. Mix the dry ingredients (except the peanuts) in another bowl and then combine with the wet ingredients in 2 parts. Include the peanuts with the second portion of dry ingredients. (If you double the recipe you should do the dry ingredients in thirds)
  4. Form a log, or a series of logs our of your dough. Your final treats will be as wide as your logs, and a quarter to a half inch thick. So aim for the rough size of a dog treat.
  5. Bake for 20-30 minutes or until it begins to darken just a bit in color. If you make a particularly thin log check at 15 minutes just in case. Allow the log to cool until you can handle comfortably.
  6. Lower the heat of your oven to 325°. Slide the treat log onto a cutting board and slice into treat size slices. Move the slices back onto a baking sheet and return to the oven for 15 minutes. Then flip and cook for another 10-15 minutes

Sweet Potato Bacon Dog Treats

  • 1 ¼ cups flour
  • 2-3 T turbinado sugar
  • 4 t baking powder
  • ½ t salt
  • ¾ cup mashed roasted sweet potato
  • ¼ cup softened butter
  • 2-4 T milk (depends on moisture of sweet potatoes)
  • 3-4 slices of crumbled candied bacon
  1. Preheat Oven to 450° F
  2. Mix flour, baking powder and salt in a large bowl.
  3. In another bowl mix together sweet potato mash, sugar and candied bacon. Then incorporate the butter. Be sure there are still some lumps of butter left in the mixture. Incorporate milk until the mixture reaches the consistency of stirred yogurt.
  4. Mix liquid into dry ingredients and incorporate. If you want to roll out the biscuits stop when the dough has just barely come together and finish bringing your dough together on a heavily floured cutting board, roll to desired thickness and cut our your treats. If you want to do hand shaped, or drop biscuits finish mixing your dough in the bowl.
  5. Put finished cut treats onto a lightly greased cookie sheet and bake for 10-12 minutes. (You can also make traditional biscuits with this recipe in which case bake for 15 minutes.

Baking Sweet Potatoes

  1. Preheat your oven to 400° F
  2. Wash your sweet potatoes and lightly oil the skins. (If you are going to serve these as a simple side dish and you enjoy sweet potato skin also salt the skins. If these are being prepped as an ingredient for something else the salt is unnecessary).
  3. Place potatoes on a cookie sheet and bake until fork tender. This will take generally between 30 min to an hour depending on the size of your potatoes.

Candied Bacon Pieces

  1. Preheat your oven to 325° F
  2. Cut several bacon slices into inch long pieces.
  3. Toss your pieces of bacon with a few Tablespoons of Turbinado sugar. You want a smaller grain turbinado for this.
  4. Place sugared bacon on a cookie sheet and bake for 15 minutes. If your bacon isn’t done check every 5 minutes or so. The bacon should become a dark red, but should not darken all the way to brown. If some of the bacon looks done and some still looks light remove the finished bacon and return the unfinished bacon to the oven for a few more minutes. Do not increase the heat. The bacon will crisp up considerably as it cools, so it should still be a bit flexible in the oven.

Cocoa Choices and your Biscotti

There are three different types of cocoa and they will each produce a distinctly different flavor. The types are as follows. Natural Cocoa Powder: This product is really just ground cocoa beans with most of the fat removed. Cheap cocoa powders have had almost all the fat removed because it’s a valuable commodity in it’s own right. More expensive cocoa powders have a larger quantity of the fat in the product and will generally list a fat percentage on the packaging. Ideally if you are using natural cocoa powder you want one marked “high fat” or that has a fat percentage listed. The number on the percentage doesn’t really matter, as none of the cheap cocoas will list the percentage cocoa fat on their packaging. This will create a very traditional “rustic” brownie flavor. Dutched Cocoa powder: This cocoa will have a slight red hue and has a much milder flavor. Most cocoa powder in chocolate bars is dutched, and so this will create a much smoother milder flavor than natural cocoa powder. If you use this product you might want to increase the quantity of cocoa in the recipe slightly. Generally dutched cocoa powder is better in candy, or drink applications, but you can bake with it. Dutched cocoa powder is natural cocoa powder that has been exposed to alkalizing agents and if you purchase it through a commercial dealer may be listed as alkalized cocoa. Double Dutched or “Black” cocoa: This cocoa powder has been alkalized twice, or as some people describe it “Dutched to Death”. This is the cocoa used in Oreo’s (which is where they get that dramatically black color. The best way to describe the flavor this will produce is that it is Oreo like. If you can find Hershey’s “Special Dark” cocoa powder it is a double Dutched product. Similar to Dutched cocoa you might want to increase the cocoa in the recipe slightly if you are using this product as the process removes the majority of the starch in the powder. This product works excellently in almost all baked goods, but is a very poor drink cocoa.