As the holidays start rolling in, the furry members of our families might feel a bit forgotten in all the hustle and bustle, so treat them to being star of the show this Saturday, Oct. 26th, with Doodle Rock Rescue’s first Pet Costume Contest at the Dallas Farmers Market.
Join us in all the contest cuteness from 10a.m. – 2p.m., where the winner will take home a fabulous Doggie Gift Pack, and for only a $10 donation, which goes directly to Doodle Rock Rescue, Haute Dog Pet Photography will capture your canine in a keepsake photo. Doodle Rock Rescue’s team is entirely volunteer-based and are funded solely on donations, so your generosity is greatly appreciated by their staff and by the 1,800+ doodles who have been rescued, rehabbed, and rehomed since 2017.
If you want to spoil your furry monster/princess/ghost a bit more, purchase pie pumpkins from The Shed, then head to your kitchen to scare up something yummy. For a non-bake option, try Three-Ingredient Pumpkin and Yogurt treats – all you need is 1 cup of pumpkin puree (see recipe from last week’s post, Picture Perfect Pumpkin Weekend,) ½ cup of plain Greek yogurt (easier on stomachs than regular yogurt), and 2 ½ cups of oats (quick or old-fashioned). Combine the three ingredients, then take some of the mixture and form it into a bite-sized ball (or roll flat and use a cookie cutter), and place it on a parchment paper-covered baking sheet. The baking sheet then goes in the fridge for about two hours. Once the treats are chilled, transfer them to an airtight container or freezer bag, and store them in the refrigerator for up to five days or freezer for up to a month.
If you have a bit more time, try Pumpkin and Apple treats – again start with pumpkin puree – ½ cup, 1 small apple, ½ cup of coconut milk, 1 egg, 2 ½ cups of oat flour, and 1 teaspoon baking powder. Preheat your oven to 350 degrees F, and line your baking sheet with parchment paper. Peel, core, and dice the apple. Place pumpkin puree, apple pieces, coconut milk, and egg into a large bowl, combine well. In a separate bowl, mix together the oat flour and baking powder, then add these dry ingredients to your first bowl of wet ingredients. Using a small cookie scoop or spoon, form equal portions of your dough, then place them on the baking sheet. Bake for 10-12 minutes. Once cool, these will last up to five days in an air-tight container in the fridge.
It looks like another gorgeous weekend, so leash up your furry friends, who are always welcome, and bring them to The Shed or visit The Market patios. (Please be courteous of others with BYOB (bring your own bag) to clean up after your adorable pet.)
