In this hustle and bustle time of year, lots of us take time to stop and make treats to share with family and friends.

My partner and I don’t have children, well in a traditional sense. But we do have a wonderful Italian Greyhound and a warm and fuzzy, black and white cat, Zoey an Franc.

While I’ve attempted cat treats, nothing compares to greenies, according to Franc. As for the dog treats, I always have a fresh batch, right out of the oven.

Yesterday I decided, while I was making all kinds of delicious treats for family and friends, why not make a little treat for Zoey, and a few of her friends.

Doggie Candy Canes (aka breath mints!)


3 cups all purpose flour
1/2 cup nonfat powdered milk
1/2 tsp baking powder
1 cup warm water
2 chicken bouillon cubes
2 large eggs
2 tsp red food coloring (see tips)
1 tbsp peppermint oil flavoring (optional)
1 large egg (for an egg wash)
Additional flour for kneading


Whisk together the flour, powdered milk and baking powder.

In a small bowl, pour the warm water over the chicken bouillon, stir until dissolved.

Whisk the eggs into the chicken water.

Form a well in the dry ingredients, pour in the wet ingredients.

Stir until thorougly combined.

Knead the dough for about two minutes.

Add more flour until the dough is no longer sticky.

Seperate the dough in half.

Form a well in one of the balls of dough.

Add the food coloring and peppermint flavoring.

Wearing food safe gloves, knead the coloring and flavoring throughout the dough.

Cool the dough in the refrigerator for 2 hours or in the freezer for 30 minutes.

Preheat the oven to 350° F

Divide each ball of dough into tablespoon sized balls.

Gently roll each ball into a “worm” shape, letting the dough rest when needed. Each strip should be about 5 inches long.

Spray a baking sheet with nonstick cooking spray.

Twist one plain strip with a red strip, and curl the end to shape a candy cane.

Place on the baking sheet.
Whisk the extra egg in a small bowl.
Using a pastry brush, thoroughly coat each candy cane with the egg wash.
Bake for 10-15 minutes.

Cool completely on a wire rack.

BONUS recipe:

Zoey’s Homemade

Dog Biscuits
with Peanut Butter & Bacon


2 pieces bacon, thick cut, cooked
and crumbled (I used bacon bits)
1/8 cup bacon grease (I used oil)
2 cups whole wheat flour (for gluten free, use any gluten free flour, amarath, garbanzo, etc)
1/4 cup ground flax (optional)
1/4 cup wheat bran (if gluten free use brewers yeast)
2 tsp baking powder (use a gluten free, or make your own)
1/2 cup natural peanut butter (for gluten free use almond butter)
1 egg, lightly beaten
3/4 cup water


Preheat oven to 325° F
Cook bacon until crispy. Drain on a paper towel.
Pour the bacon grease into a glass measuring cup.
In a large bowl, whisk together the flour, ground flax, wheat bran, and baking powder.
Crumble the bacon, once cooled, and stir into the flour mixture.
In a microwave safe bowl, warm the peanut butter. Approximately 30 seconds.
In a medium bowl, lightly beat the egg. Then pour in the peanut butter, water, and bacon grease. Use a fork to whisk together the wet ingredients until completely combined.
Make a well in the dry ingredients, and pour in the peanut butter mixture.
Stir until combined.
Knead lightly in the bowl with your hands.
Lay down one large sheet of parchment paper, roll your dough onto it, then lay another piece of parchment on top. You’ll essentially have a dog treat dough sandwich. See the video for tips.
Roll out to 1/2 inch thickness.
Lightly spray a baking sheet with non-stick cooking spray.
Cut shapes out of the dough and place on your prepared baking sheet. Gather the extra dough, knead into a ball, and repeat the process of rolling and cutting until there is no more dough.
Bake for 15 minutes.
Turn off the oven and leave them there to cool for 2 hours or overnight.
Storing – These homemade dog biscuits will stay fresh in the refrigerator for up to two weeks. They will keep in the freezer for up to 6 months.

Yield – Using a 1 inch bone shaped cookie cutter, you will get 40 homemade dog biscuits.