While it’s been a lot of work having a puppy, it’s been totally worth it and has gone surprisingly smoothly. She’s really been the best pup and is so easy going – she’s small, doesn’t bark, and is very cuddly. With that personality plus her cute face, we’ve been lucky to have lots of people more than willing to help out with raising her.
In fact, people come by to visit her, not us (“Can we come play with Nike?)
- she plays cat and mouse with her treats including pieces of fruit and forgets to eat them 50% of the time
- no fear with trains, ambulances, or thunder, but she’s terrified of watermelon and will hide under the couch if it’s near her
- to my sadness, she’s not a food lover – she won’t eat mango, peach, pears, apples, vegetables (except corn), or even lobster (we dropped a lobster roll chunk accidentally)
- she likes to hurl her toys 90 degrees vertically so I’ll find her toys in my kitchen sink and on top of the sofa or shelves
- she stands on top of her crate to “protest” (because we can see her better when she’s on top) and will stamp her foot
- she doesn’t bark thank goodness
- she’ll bring toys to play fetch with you, but after a few throws she gets so excited she than starts self fetching so I don’t have to do anything
A moving pup is challenging, but my dog and nature photography has definitely gotten a lot better. I can’t believe she’s got 10,000 followers on instagram by her first birthday – I’m glad to see that people love her as much as we do.
It’s an easy recipe but makes for a fun photo shoot (although keeping Nike from eating the pupcake was a challenge). Nike is a very dainty eater and slowly licked away the icing, then slowly ate the muffin. Happy Birthday little freckled fox!
Peanut Butter Frosted Pupcake (Dog Cupcake)
scant 1 cup flour (I did half wheat, half all purpose)
1/2 tsp baking soda
1/8 cup olive oil
1/4 cup peanut butter
1/2 cup banana
1/2 cup pumpkin puree
6 oz cream cheese
1/4 cup plain Greek yogurt
1/4 cup peanut butter
dogs treats, to garnish
Preheat oven to 350 degrees F. In a large bowl, combine flour and baking soda. In a separate bowl mix together olive oil, peanut butter, banana, pumpkin puree and egg. Combine wet and dry ingredients and stir until combined. Batter will be thick.
Pour batter into a cupcake tin greased with oil. This will make 4-6 cupcakes depending on size (I filled mine to the top to get the nice dome shape) Bake for approximately 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cupcake cool before adding frosting.
In a medium bowl, combine cream cheese, yogurt and peanut butter. Frost cupcakes with a spatula or a pastry bag fitted with decorative 1M tip. Top with dog treats. Store in fridge if not serving immediately. Enjoy!