Archive | February, 2014

{Recipe Redux} Italian Affogato

21 Feb


Affogato Italian – \noun\: drowned


You know when you want that sweet pick me up, that won’t put you over the edge. This is it. It’s a simple, few ingredient show stopper, that you can whip up to treat yourself.  Literally the Italian word for drowned, an affogato is a scoop of gelato drowned in espresso or coffee. The trick is to use really good ice cream or gelato, which melts beautifully, but quickly, into the coffee. The result is an indulgent frothy latte-like treat. I used homemade vanilla ice cream here.

Affogato (serves 1)

1/2 cup good-quality ice cream or gelato (vanilla or chocolate)
1 shot espresso or 3 Tablespoons strong brewed coffee
Frothed milk (optional)
Shaved dark chocolate (optional)
Hazelnuts (optional)

Place ice cream in a glass mug or cup, then pour in espresso or coffee. Top with frothed milk, shaved dark chocolate and chopped hazelnuts if desired. Drink immediately.


Mr. Flynn’s Signature Squirrel Cookies

5 Feb


Delectable homemade dog treats with carrots, parmesan, & peanut butter


Many of you know that our dear Flynn is a rescue westie, who came to us neglected and with a terrible skin condition, called malassezia dermatitis (MD). While common in westies, MD is an opportunistic fungal skin condition, most frequently associated with allergies.  Like many chronic diseases, it can be managed with an appropriate diet*. When we first adopted Flynn, his skin was leathery, thick and black; he was nearly hairless. It’s taken much rehabilitation through trial and error to get him on a good track. Deviations from his diet are particularly detrimental when combating this ongoing condition. Measuring successful treatment is based on the ability to control the conditions and allergies. We try to avoid topical and oral antibiotics via routine medicated baths and apple cider vinegar rinses, we avoid wheat, corn, barley, rye, which have yielded good results.

You could add up to 1/4 cup of fresh, chopped parsley to this recipe for a breath-freshening effect.






Mr. Flynn’s Squirrel Dog Cookies (makes 36 2×3 inch cookies)

1 cup buckwheat flour (+ more for flouring surface when rolling out)
1 cup brown rice flour
1/2 cup gluten-free old-fashioned oats
1 Tablespoon baking powder
1 cup low-sodium chicken broth
1 cup creamy peanut butter, at room temperature
1 cup grated carrots
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F. Line baking sheets with non-stick silicon mats (like Silpat), parchment paper, or with non-stick spray. Set aside. In a large bowl, combine flours, oats, carrots, Parmesan and baking powder. Stir in broth and peanut butter and mix well. Note: I used my KitchenAid mixer for this.

Form dough, and knead for a few minutes on a floured surface until a ball forms. Flour a rolling pin, and roll dough out into 1/2 thickness. Use floured cookie cutter and place treats onto baking sheet. Bake for 20 minutes, or until light golden brown. Transfer to wire rack and cool completely. Store in air-tight container for up to one week, or freeze for up to 3 months. I like to freeze about 2/3 of the batch and take out as needed.

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