Due to staff shortage, the Downtown Library will close at 7pm tonight.

    DIY Pet Treats

    big sky barkery logo

    DIY Pet Treats

    As part of MPL’s Summer Learning Program, Jolene and Clay Cooper, owners of Big Sky Barkery, teach us how to make delicious treats for our furry friends! Follow along with recipes below.


    Dry ingredients:

    1 cup (4.8 oz) whole wheat flour

    ¼ cup plus 1/8 cup (3.1 oz) rolled oats ground into powder

    3 Tbsp. (1.5 oz) flax seed milled or ground

    1 tsp baking soda


    Wet ingredients:

    1 cup plus 1 Tbsp canned pumpkin

    2 eggs

    ½ cup (4.6 oz) unsweetened peanut butter


    Preheat oven to 350 degrees. Spray muffin tin or cake pan with cooking spray (i.e. Pam or other oil spray). 


    Whisk dry ingredients together in a medium bowl. In a large bowl, whisk together wet ingredients until well blended. Slowly add dry ingredients and mix until blended. 


    Bake in desired pans for 20-40 minutes (20 minutes for muffins, 40 minutes for cake pan, checking at 5-minute intervals). Bake until a toothpick inserted in the center comes out clean. Rest in pan 10 minutes, then remove and place on a cooling rack. Allow to cool completely before decorating. Store in the refrigerator or freezer in an airtight container.


    Sweet potato puree “frosting”:

    1 sweet potato – cleaned, peeled, and cut into cubes.

    Bring a medium pot of water to a boil. Carefully add potato cubes and cook at a slow boil for 12-15 minutes or until a fork inserted into cube releases easily. Puree in blender until desired consistency – chunks are gone. Spread on Pupcakes or cakes, or squeeze onto them with a piping bag. 

    2 cups (9 oz) whole wheat flour

    1 cup (9 oz) canned pumpkin

    1 cup (9 oz) peanut butter (unsweetened)

    ¼ – ½ cup apple juice (unsweetened) or water


    Preheat oven to 350 degrees. Line a baking sheet with parchment paper.


    Mix flour, pumpkin, and peanut butter. Slowly add apple juice or water until a pliable dough forms.Roll dough out to ¼-inch thickness. Cut into desired shapes and place on baking sheet. 


    Bake until firm. Depending on cookie size, bake for 15 minutes, then check for doneness. Rotate trays halfway through cooking time. If cookies are not done, continue baking, checking in 2-3 minute intervals. Remove from oven and place on cooling rack. Store treats in an airtight container.

    Search Our Catalog or Website