DOGGIE BISCUITS I
These are our dog's favorite treats! If your dog has a corn allergy, you can substitute additional flour or oats for the cornmeal. Bone appetit!
Provided by Dani
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Pet Food Recipes Pet Treat Recipes
Time 1h15m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
- Mix together whole-wheat flour, all-purpose flour, cornmeal and oats. Make a well in the center of the dry ingredients and gradually pour in water, oil, eggs, peanut butter and vanilla. Mix well.
- On a flat surface use a rolling pin to roll out the dough. Cut the dough into dog biscuit shapes using a cookie cutter. Place the biscuits onto the prepared cookie sheet.
- Bake the cookies for 20 minutes. After the biscuits have cooked 20 minutes turn off the oven off but let the biscuits remain inside the oven for another 20 minutes to harden.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 7.4 g, Cholesterol 10.3 mg, Fat 4.3 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 11.4 mg, Sugar 0.3 g
DEVIL'S FOOD CAKE I
This is an old-fashioned, but easy-to-make devil's food cake recipe. Pound cake like texture and sinfully chocolately. This is from an old Philadelphia Bakery. Great when frosted with Chocolate Fudge Buttercream Frosting.
Provided by Debra Steward
Categories Desserts Cakes Sheet Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch pan or two 9 inch round pans.
- In a small pan melt the butter or margarine with the unsweetened chocolate. Set aside to cool slightly.
- Cream together the sugar and the eggs until light in color. Add the chocolate mixture to the eggs and temper mixture by beating well (so you don't end up with scrambled eggs!) Add 1 cup boiled water (still warm) and blend well. Mixture will be very liquid.
- Mix together the flour, baking soda, and salt. Add this mixture to the chocolate mixture and blend well.
- Mix together the vinegar and the milk and stir into the chocolate batter. Pour into prepared pan(s).
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until a toothpick inserted in the center comes out clean. Cake divides well for filling with mousse, or ganache, or black forest fillings. The best clue to this cake being nearly done is that you will start to smell the aroma of chocolate filling your house!
Nutrition Facts : Calories 165.8 calories, Carbohydrate 26.8 g, Cholesterol 25.9 mg, Fat 6.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 138.1 mg, Sugar 16.9 g
HOMEMADE DEVIL DOGS RECIPE
If you've never had a Devil Dog, just think of it as a hot dog-shaped whoopie pie-two layers of soft chocolate cake sandwiching a creamy whipped filling. Honestly, that filling can be just about anything, from your favorite vanilla frosting to Homemade Cool Whip or even a batch of Cherry Pit Whipped Cream.
Provided by Stella Parks
Categories Dessert Snack Brownies Desserts
Time 1h15m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and line 2 aluminum half sheet pans with parchment, trimming as needed so it lies perfectly flat. Whisk hot coffee or tea with chopped chocolate and cocoa in a medium bowl until smooth. Combine butter, brown sugar, baking powder, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to moisten. Increase to medium and cream until fluffy and light, about 5 minutes, pausing at the halfway point to scrape bowl and beater with a flexible spatula. While still mixing, add egg and continue beating until smooth. Reduce speed to low and add 1/3 of flour, followed by 1/3 of the chocolate paste. Alternate between the two, forming a chocolaty batter. Fold once or twice from the bottom up to ensure no streaks of flour or butter remain. Transfer half of batter to a pastry bag fitted with a 5/8- or 1/2-inch round tip.
- Dab a little batter under each corner of parchment, then press firmly to secure it to sheet pans. Pipe about fifteen 2 3/4-inch by 1-inch "buns" onto each sheet pan, refilling the bag when needed. Bake until "buns" are puffy and firm, about 8 minutes. Slide parchment onto the counter and cool until no trace of warmth remains. Use immediately or transfer to an airtight container with a sheet of wax paper between each layer; store at room temperature up to 24 hours.
- To Finish: Transfer Homemade Cool Whip, Cherry Pit Whipped Cream, or your favorite whipped frosting to a pastry bag fitted with a 5/8- or 1/2-inch round tip. Flip half the "buns" upside down and pipe about 1 tablespoon of filling down the center of each. Top with remaining "buns" and press gently to secure. Enjoy immediately, or refrigerate in an airtight container up to 6 hours.
Nutrition Facts : Calories 229 kcal, Carbohydrate 24 g, Cholesterol 46 mg, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, Sodium 65 mg, Sugar 11 g, Fat 14 g, ServingSize Makes about 15 (3-inch) sandwiches, UnsaturatedFat 0 g
DEVIL DOGS
Chocolate cake with cream filling.
Provided by Corinne
Categories Desserts Cookies Filled Cookie Recipes
Yield 6
Number Of Ingredients 15
Steps:
- Cream together butter and 1 cup sugar, add egg. Sift together 2 cups flour, cocoa, soda, 1/2 teaspoon salt and baking powder. Add vanilla and milk.
- Drop by tablespoon full onto ungreased cookie sheet and bake 7-8 minutes at 425 degrees F (220 degrees C). Cool completely and make sandwiches using following filling.
- To Make Filling: Combine 2 1/2 tablespoons flour and 1/2 cup milk and cook until it turns to thick paste. Cool completely.
- Cream together the 1/2 cup sugar, 1/4 teaspoon salt, 1/2 cup shortening, and 1/2 teaspoon vanilla. Add cooled paste and beat until fluffy. (This will take awhile and if your paste is not completely cooled it will look curdled. ) I usually double this recipe for the filling.
Nutrition Facts : Calories 705.8 calories, Carbohydrate 91.3 g, Cholesterol 76.6 mg, Fat 35.9 g, Fiber 3.6 g, Protein 9.3 g, SaturatedFat 15.7 g, Sodium 697.2 mg, Sugar 53.3 g
DEVIL DOG CAKE
This cake was inspired by Devil Dogs, the bone-shaped chocolate cakes with irresistible white goo sandwiched between their layers. I haven't tried these, but they remind me of those Hostess Suzy Q cakes that many of us loved as kids. OK, I still love them! A variation of this recipe would be to cut the cake horizontally in half and sandwich the frosting inside rather than on top. Also, if a moister cake is desired, it's best to let the cake set for one day as it tends to be dry freshly cooled. See Cook's Notes at bottom!
Provided by DuChick
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make cake:.
- Preheat oven to 350°F with rack in middle. Butter and flour a 9-inch square cake pan (2 inches deep).
- Whisk together flour, cocoa powder, baking soda, and salt.
- Beat together butter and brown sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well, then beat in vanilla.
- Add flour mixture and water alternately in batches, beginning and ending with flour mixture and mixing until just combined.
- Pour batter into cake pan and smooth top, then bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes.
- Cool in pan on a rack 1 hour.
- Transfer cake to a cake plate.
- Make frosting:.
- Combine frosting ingredients with a pinch of salt in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes.
- Remove bowl from heat and continue to beat until slightly cooled.
- Mound frosting on top of cake.
- Dust with additional cocoa powder.
- Cooks' notes:.
- • Cake, without frosting, will improve in flavor if made 1 day ahead. Cool, then keep, wrapped in plastic wrap, at room temperature. Frost cake just before serving.
- • The egg whites in the frosting are not fully cooked. You can substitute pasteurized or reconstituted dried egg whites if salmonella is a problem in your area.
DEVIL'S FOOD SQUARES
This is a wonderfully easy chocolate cake recipe and its so delicious. It has a hint of cinnamon but not enough to distract from the chocolate. If you enjoy baking with children this is a good one. Ice the cake while hot. You can serve hot or cold. (my favorite) Don't make the icing until cake is out of the oven, icing must be hot to pour over cake.
Provided by tammy dalton
Categories Dessert
Time 30m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 19
Steps:
- Mix the first 4 ingredients and bring to boiling point, Combine the next two ingredients and pour the hot chocolate mixture over; Add the remaining ingredients; Bake in 9x13 pan at 400 degrees for 20 minutes.
- Icing; Bring margarine,cocoa and milk to boiling point over low heat, Add powdered sugar, vanilla and nuts, Ice cake while hot.
Nutrition Facts : Calories 449.6, Fat 19.1, SaturatedFat 4, Cholesterol 27.5, Sodium 241.9, Carbohydrate 67.6, Fiber 1, Sugar 53.3, Protein 3.5
DEVIL DOG SQUARES
These have been a family favorite since I was a child. When they are baking, they puff WAY up, then fall, so don't be alarmed when you check them while they bake.
Provided by Sherrybeth
Categories Dessert
Time 2h25m
Yield 20-40 serving(s)
Number Of Ingredients 7
Steps:
- Mix cake mix, melted butter and 1 egg.
- Once this is well mixed, press the mixture into the bottom of a lightly greased 13 X 9 X 2 inch baking pan.
- In a medium bowl, combine the cream cheese, confectioner's sugar and eggs.
- Beat this until the mixture is smooth.
- Pour over the cake mixture and spread evenly.
- Bake at 350 degrees for 40-45 minutes.
- Allow to cool for 1 hour before cutting.
- Cut into 1-2 inch squares.
Nutrition Facts : Calories 290.3, Fat 13.3, SaturatedFat 6.5, Cholesterol 56.4, Sodium 287.5, Carbohydrate 41.6, Fiber 0.6, Sugar 32.1, Protein 3.4
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