Honey-Rosemary Roasted Cashews

A Rosemary Roasted Cashew Recipe From Home Style Austin
A Fall Favorite

This time of year the appetite turns to the warm, toasty notes of autumn. Here in Central Texas my rosemary plant is bountiful throughout the year so the freshness of this herb makes this snack unmistakably delicious.

Why use so many cashews? Well, they’re great for snacking, parties, and gift giving! I use Costco Organic Whole Cashews which are perfect for this recipe. Add some local Round Rock Bourbon Barrel Honey and your tastebuds are likely to fly into outer orbit!

Sweet + Salty + Herby = One tasty treat!
Honey + Rosemary Roasted Cashews

Time To Prepare:

About 15 minutes.

Ingredients:

2 Pounds 8 Ounces  Organic Unsalted Cashews
4 Tablespoons  Fresh Rosemary, Coarsely Chopped
1 Teaspoon  Cayenne Pepper
3-4 Teaspoons  Kosher Salt
4 Tablespoons  Round Rock Bourbon Barrel Honey – or – 4 Teaspoons Dark Brown Sugar
2-3 Tablespoons  Butter, Melted (I use Falfurrias brand butter)

A Rosemary Roasted Cashew Recipe From Home Style Austin

What To Do:

1. Preheat oven to 375°F.

2. Evenly place the cashews in a large baking sheet and bake for about 10 minutes.

3. Melt the butter. I microwave my butter in a glass condiment prep cup in 15 seconds intervals.

4. While the cashews are roasting combine the fresh rosemary, cayenne pepper, salt, honey, and the melted butter in a large bowl.

5. Remove the cashews from the oven and add them to the bowl and give them a good shake to coat them with the rosemary-honey-butter mixture.

These honey-rosemary roasted cashews are best served warm! Store any leftovers in an airtight container or plastic bag. Enjoy!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Round Rock Bourbon Barrel Honey

Our Friend Ashley Gave Us This Tasty Bourbon Barrel Honey And It’s The BOMB Diggity!

Halloween “Boo Bark” Recipe

Boo Bark RecipeA Sweet ‘n Scary Treat

This week fall blew into Austin with temperatures in the 90s falling to the jaw-dropping 40s in mere minutes! With the temperature shifts there’s no doubting Halloween is officially in full gear – our favorite time of the year! There’s no better way to enjoy the sweet days of fall than with a slice of this wickedly tasty Halloween treat!
Boo Bark Recipe

Foodie Tips:

❤ If using white chocolate try incorporating orange candy melts to create your own culinary masterpiece. Here’s a fun video on how you can make your own special chocolate swirls!

❤ The suggested ingredients (below) are super flexible. Use as many or as little as you prefer. Just ensure you have more chocolate than treats to ensure a good Boo Bark bond.

Time To Prepare:

About 2 hours (includes time for the Boo Bark to rest in and out of the fridge).

Boo Bark Ingredients

Ingredients:

16-24 Ounces  Chocolate

Assorted Candies To Your Liking Including:
Candy Eye Balls (the eyes make the Boo Bark come to life!)
Candy Corn
M&Ms (you can create your own design here!)
Halloween Themed Sprinkles
Halloween Oreos, Sliced
Snickers Candy Bars, Sliced
Take 5 Candy Bars, Sliced
Boo Bark Recipe

What To Do:

1. Line a 9″ x 13″ baking pan with parchment paper. Make sure to include extra paper on the sides so that the chocolate doesn’t touch the pan.

2. Gather and prepare your ingredients.

3. If using Oreo cookies, scatter a few in the prepared pan.

4. Melt your chocolate. Place your chocolate into a microwave-safe measuring cup or bowl. Microwave in 30-second intervals, stirring often. Be careful not to overcook/burn the chocolate. Once it’s smooth enough to pour it’s ready!

5. Pour the chocolate into the prepared pan, working from the center outward. The Boo Bark edges do not need to be uniform.

6. Top the Boo Bark with your chosen candy decorations. Lightly press any larger pieces to ensure they bond with the chocolate.

7. Place your Boo Bark in the fridge for about an hour to set/harden. Remove from the fridge and let rest for about 30 minutes. Break the bark into bite-sized pieces with a knife and enjoy!

Check out some of the other Halloween-inspired ideas here at the Home Style Austin blog or on our hand-curated Halloween Pinterest Board!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Spicy Thai Chicken And Zoodles

Spicy Thai Chicken And Zoodles Recipe

Oodles and Oodles of Zoodles

As a true lover of pasta I wasn’t convinced that a zucchini noodle or “zoodle” would be a satisfying substitute. Turns out I was surprised! Zucchini noodles are fun to make, gluten free, and they will likely leave you feeling as if you had a pasta experience without the guilt. Go on, we’re having seconds!

To spiralize your zucchini you’ll want to give it a little practice. There are many spiral slicers available and I recently upgraded from a hand-held spiralizer to a fancy one from KitchenAid that transformed me into a Zoodler Pro!
Thai Zucchini Noodles

It’s because of this recipe that I was inspired by spiralizing, so I hope you enjoy this dish as much as I do!

Foodie Tips:

❤ I once made the peanut sauce a couple of days in advance and was convinced it tasted even better once things were able to mingle. The sauce is so good I usually double it.

❤ If you’re shy about spicy foods you can omit the red pepper flakes. I often sneak in a little extra.

❤ This dish pairs well with spring or egg rolls (shown).

Time To Prepare:

About 25 minutes.

For The Spicy Peanut Sauce:

Garlic Clove, Peeled & Smashed
½ Cup  Peanut Butter
1 Tablespoon  Lime Juice
1 Inch  Fresh Ginger, Diced
½ Teaspoon  Red Pepper Flakes
2 Tablespoons  Soy Sauce
1 Teaspoon  Light Brown Sugar
⅓ Cup  Water

For The Main Dish:

3-4 Tablespoons  Olive Oil
1 Pound  Chicken Tenders, Diced
Zucchini, Spiralized
1 Large  Carrot, Spiralized
Red Bell Pepper, Julienned
¼ Cup  Fresh Cilantro, Diced
¼ Cup  Green Onions, Diced
To Garnish  Toasted Sesame Seeds
To Garnish  Peanuts, Chopped
To Garnish  Juice of Lime
Spicy Thai Chicken And Zoodles Recipe

What To Do:

1. In a food processor or blender combine the eight spicy peanut sauce ingredients and set aside.

2. Heat a large skillet to medium-high heat. Add about 1-2 tablespoons of olive oil and the chicken tenders. Sauté each side for 3-4 minutes. Remove the chicken from the heat and let it rest until cooled. Then dice the chicken.

3. In the same large skillet over medium-high heat add 2 tablespoons of olive oil, the zucchini and carrot noodles. Flash fry for 2 minutes, stirring constantly.

4. Remove the noodles and place them in a large bowl along with the chicken, red pepper, fresh cilantro, green onions and spicy peanut sauce. Toss until the noodles are well coated.

5. Serve garnished with toasted sesame seeds, more chopped peanuts, and a squeeze of lime juice.

Enjoy this dish!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Joe’s Fideo Recipe

Home Style Austin Fideo Recipe

A Texas Treat

“Fideo” actually refers to a dish made with short, vermicelli-style pasta (shown above in the lower left corner). Fideo is first browned in a skillet then various ingredients are added to typically make a pasta or soup dish. The folks at Q&Q sure know how to help us make tasty dishes – fideo has been a tasty Texas treat for more than 100 years!

While fideo can be prepared in a multitude of ways – this is my very own recipe that pairs greatly with enchiladas and a side salad. Enjoy!

Foodie Tips:

❤ What are “hatch cubes?” These are my own homemade treats that will save your time in the kitchen (shown below). I buy a frozen bag of Hatch Chilies from Trader Joe’s. I defrost it and pour the hatches into ice cube trays then freeze. I “pop” and transfer them into a Ziploc freezer bag and I can easily add the number of cubes into my recipe based on my appetite for heat. :) Pastas, soups, and eggs have never been the same since!

❤ This recipe can be easily doubled. Twice is nice!

❤ Fideo can be made in a million ways. Google or YouTube it and you’ll see.

How To Make Fideo

Shown Above: One Of My Homemade “Hatch Cubes”

Time To Prepare:

About 10 minutes.

Ingredients:

½ Tablespoon  |  Butter
5 ounce Box  |  Q&Q Fideo Vermicelli
1 Cup  |  White Onion, Chopped
2 Tablespoons  |  Tomato Paste
| Hatch Cube or a Small Can of Hatch Green Chilies (optional)
2 Cups  |  Chicken Broth
|  Garlic Cloves
Bay Leaf

What To Do:

1. In a skillet over medium-high heat melt the butter.

2. Add the fideo and sauté until the vermicelli is just golden brown (think Rice-a-Roni, but Texas style). I like my Q&Q toasted, but be careful not to burn it.

3. Add the onion and continue sautéing. Add the tomato paste, hatch (if using), broth, garlic and the bay leaf.

4. Simmer until the vermicelli is al dente (about 5 minutes).

5. Remove from heat, let thicken a bit, discard the bay leaf, and enjoy!

Yield: About 2-4 servings, maybe less, if you enjoy food like I do! 

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Barbaco Apparel Fideo StickerFideo Fan?
I found these awesome Q&Q Fideo stickers from our friends at BarbacoApparel in San Antonio. These vinyl stickers are a great way to show your love for Texas’ favorite vermicelli!

Rosemary Olive Bread Recipe

Rosemary Olive Bread Recipe From Home Style Austin
Bring On The Bread

I’ve never been one eager to make my own bread. But when I stumbled across this recipe that’s a no knead skillet olive bread I tried it. And I loved it! Now it makes regular appearances in my home.

This bread makes a great entertaining appetizer or sidekick for meals – your guests will be surprised you made it with your own two hands.

Time To Prepare:

About hours; most of the time is reserved for the bread to “rise.”

Foodie Tips:

  Kalamata olives are my chosen favorite for this bread. You can substitute the kalamatas with your own favorite.

  Fresh herbs gives this bread a delightful taste. I noted my favorite herbs to use below – they come fresh from my garden!

Ingredients:

For The Dough:
2 Cups  |  Lukewarm Water
2 ¼ Teaspoons (1 Packet)  |  Active Dry Yeast
4 ⅓ Cups  |  All-Purpose Flour, Divided
½ Tablespoon  |  Kosher Salt
1 Cup  |  Kalamata Olives, Drained And Sliced (Or Whole)
1 Large  |  Garlic Clove, Minced
1 Tablespoon  |  Fresh Rosemary, Chopped
1 Tablespoon  |  Fresh Basil, Chopped (Optional)
1 Teaspoon  |  Fresh Oregano, Chopped (Optional)
1 Teaspoon  |  Fresh Thyme, Chopped (Optional)
1 Tablespoon  |  Olive Oil

To Serve:
1-2 Tablespoons  |  Olive Oil
To Garnish  |  Kosher Salt
To Garnish  |  Italian Flat Leaf Parsley, Chopped

What To Do:

1. In a large mixing bowl combine the water and the yeast. Add 1 cup of flour and the ½ tablespoon of salt. Stir with a wooden spoon until everything is well combined.

2. Add the olives, garlic and the herbs of your choice and stir well. Add the remaining flour 1 cup at a time and stir well between additions.

3. Cover the dough with plastic wrap and set it in a warm spot to rise for 1 hour.

4. In a 10-inch iron skillet add the tablespoon of olive oil (you can also use a stoneware baking dish if you don’t have an iron skillet). Using your fingers or a folded paper towel, coat the bottom and sides of the skillet with olive oil.

5. Remove the plastic wrap from the dough. Flour your hands and transfer the dough to the prepared skillet and carefully shape it into a roundish loaf. No kneading needed!

6. Cover the skillet with a kitchen towel and let it rise for 30 minutes. Preheat your oven to 400°F.

7. Score the top of the dough with a knife. Brush the remaining olive oil on top of the dough, sprinkle it with the salt and parsley, and place it in the oven.

8. Bake about 30 minutes or until the top is nice and brown… and a knife comes out clean.

9. Remove the bread from the oven. Transfer the bread from the skillet onto a wire cooling rack. Brush the remaining 1-2 tablespoons of olive oil on top. Sprinkle with salt and the fresh parsley.

You can let the bread cool entirely but I like mine served still warm. Dipped in olive oil or red sauce I’ve enjoyed this bread as my meal!

Yield: About 12 servings.

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

The Best Chicken Sandwich Recipe

The Best Chicken Sandwich by Home Style Austin
A Sensationally Savory Sandwich

When you pair the best cheddary-cheesy biscuit with the best chicken nugget, great things happen. Let’s dive on in!

Time To Prepare:

About 30-45 minutes

Foodie Tips:

  You can bake the chicken strips in the oven but the instructions below are for an air fryer. An air fryer cooks quicker than the oven and crispier than both the microwave or the oven – it’s my favorite kitchen appliance!

  While I highly recommend the cheddar biscuits below you can substitute your own favorite biscuit.

  What are the benefits of using tapioca flour? You just found them!

Ingredients:

for the biscuits:
1 Package  |  Red Lobster Cheddar Bay Biscuit Mix
¾ Cup  |  Cold Water
½ Cup  |  Sharp Cheddar Cheese, Shredded
⅓ Cup  |  Butter, Softened (I use unsalted Falfurrias)
1 Pouch  |  Garlic Herd Blend (included with mix)

for the chicken:
2 Pounds  |  Boneless Chicken Breasts, Cut Into Biscuit-Sized Pieces
¼ Cup  |  Dill Pickle Juice
1  |  Cage Free Egg, Beaten
2 Tablespoons  |  Coconut Milk
¼ Cup  |  Tapioca Flour
1 Tablespoon  |  Paprika
1 Teaspoon  |  Sea Salt
1 Teaspoon  |  Fresh Cracked Black Pepper
½ Teaspoon  |  Garlic Powder
Dash  |  Cayenne Pepper
1 Tablespoon  |  Vegetable Oil
To Serve (Optional)   |  Lettuce, Thinly-Sliced Tomato, Pickles
To Serve (Optional)  |  Condiments (Honey Mustard, Ketchup, Mayonnaise)

What To Do:

1. Let’s brine the chicken by placing the chicken and dill pickle juice into a Ziploc bag. Marinate these in the fridge for about an hour.

The Best Chicken Sandwich Recipe

2. Prepare the biscuit dough according to the package directions. Scoop them onto a greased baking pan and set aside. I use a 3 Tablespoon sized OXO cookie scoop which makes forming the perfect-sized biscuits a snap!

3. Preheat your oven to 425°F – this is for the biscuits – not the chicken.

4. Remove the chicken from the fridge and discard the pickle juice. Add the beaten egg and coconut milk to the bag and let everything mingle for 5-10 minutes. Discard the excess liquid and set aside.

5. Combine the dry ingredients (the tapioca flour, paprika, salt, pepper, garlic powder, and cayenne pepper) in a medium-sized bowl. Add this dry mix to the bag of chicken and mix everything together until well combined.

6. Place the biscuits in the oven and cook for about 15 minutes, or until golden brown. While the biscuits are baking…

7. …Pour 1 Tablespoon of oil into the bottom of the air fryer. Then place your coated chicken into your air fryer basket and set it to 400°F for about 10-12 minutes, flipping the chicken at the midway mark.

8. To serve remove the biscuits from the oven. Slice them in half and top with chicken. Dress your chicken sandwich with your favorite toppings and enjoy! (I used my homemade honey mustard, lettuce, and mayo as shown. I would have used tomato but I was out!) Ketchup would be an easy substitute. :) 

The Best Chicken Sandwich by Home Style Austin

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Hummingbird Nectar Recipe

Hummingbird Nectar Recipe from Home Style Austin
Dedicated to the High Flyers of Central Texas

Around mid-March there’s a bit of a buzz in the air; this marks the remarkable annual arrival of the hummingbirds to the Central Texas area.

It’s easy to see why people are attracted to these expert flyers – they are tiny miracles with wing beats of up to 200 per second. Not just that but they can fly upside down, backwards, and they can dive at speeds of around 60 miles per hour!

I’m a fan of hummingbirds and have found easy ways to attract them to my garden. Over the years I’ve picked-up some tips below for how to be hummingbird friendly, including an easy recipe for making nectar that can attract hummingbirds to your home.

Time:

To Prepare: About minutes
To Cool: About 30 minutes

Fast Facts:

❤  Clean your hummingbird feeder regularly. Make sure to clean and store your feeder after the hummingbirds have migrated from the area (usually late summer to early December).

❤  Change the nectar weekly and every 2-3 days in the hotter summer months. When you see the nectar turning cloudy it’s fermenting, signaling it’s time to clean the feeder and change the nectar.

❤  Avoid red dyes, honey, and artificial sweeteners; they are not necessary and in some cases can be unhealthy for the birds.

❤  There are some great resources available for how plants can attract hummingbirds to your garden. Texas A&M’s “Herb’s For Texas Landscapes” is one of my trusted favorites. You can download a .PDF of the resource here.

The hummingbirds of Central Texas

Spotted in northwest Austin this Canyon Creek hummingbird takes a well-deserved break.

Nectar Ingredients:

1 Part  |  Sugar
4 Parts   Water

What To Do:

1. Fill a medium pot with the water and bring it to a boil.

2. Add the sugar, stirring until the sugar dissolves.

3. Remove the pot from heat and let rest until cool.

4. Transfer the nectar into your feeder and feed away! If you make extra nectar transfer to a storage container and keep it in the fridge for up to two weeks.

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

Crystal Hummingbird Art

I scored this handmade crystal hummingbird at the Blanco Lavender Festival – it’s a favorite!

Corned Beef Sliders Recipe

Recipe: Corned Beef Sliders

Corned Beef Sliders RecipeLaughter is brightest where food is best
~ Irish Proverb

For a hearty dish that will put smiles on their faces, this recipe for corned beef sliders does the trick. Using a 12-pack of dinner rolls you can easily whip up some craft sliders. They’re mini. They’re melted. And they’ll be gone almost as fast as they arrived!  🍀🍀🍀

A client gifted me this recipe so in similar fashion I’m sharing it with you – perfect for St. Patrick’s Day gatherings, game day or just because.

Time:

To Prepare: About 20 minutes
To Bake: 15-20 minutes

Foodie Tips:

❤  I recently scored a Misto – this gourmet oil-vinegar-juice sprayer is a great way to use less oil when cooking. Check it out! So if using the Misto you can dial back the 2 Tablespoons of oil (below) to just a few sprays to evenly coat your onions before sautéing.

❤  Lover of the green? Make sure and check out some of my other St. Patrick’s Day recipes!

Ingredients:

2 Tablespoons  |  Olive Oil
1  |  Yellow Onion, Thinly Sliced
8 Ounces  |  Fresh Mushrooms, Thinly Sliced
To Taste  |  Kosher Salt and Fresh Cracked Pepper
12  |  King’s Hawaiian Sweet Dinner Rolls
1/4 Pound  |  Corned Beef, Thinly Sliced
12  |  Aged Swiss Cheese, Sliced

What To Do:

0. Preheat your oven to 375°F.

1. Warm a medium-sized skillet or pan over medium-high heat. Add your olive oil. Add the sliced onion and sauté them, stirring until they’re soft. Add the mushrooms, salt, and pepper and continue cooking until everything looks nice and done. Remove from heat to rest.
How To Make Corned Beef Sliders

2. While the onions are resting, grease a baking dish or pan. Horizontally cut the sheet of dinner rolls and arrange only the bottom halves into your baking dish.

3. Place a layer or two of the corned beef on top of the roll bottoms – it’s OK if the beef overlaps from slider-to-slider as you can easily cut them apart after they bake. Top the beef with your onion mixture and then top that with your cheese. Hungry yet? :)

4. Place the roll tops on top of the cheese and bake everything for 15-20 minutes or until golden brown and gooey.

5. To serve – Remove the sliders from the oven let them rest a few minutes. Separate them with a knife and serve them from the baking dish or plate them. If entertaining “party style” you can transfer them to a pre-warmed hotplate and let your guests enjoy them as they leisurely mingle. I like these best served warm but even served at room temperature the melty-meaty-cheesy combination is quite nice.

Yields 12 delicious sliders. I enjoyed mine two at a time!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes — there are more than 60 recipes here on the Home Style Austin blog!

Recipe: Irish Beef Stew

Irish Beef Stew Recipe
A True Pot o’ Gold

Spring is in the air which means St. Patrick’s Day is front and center. While Lucky Charms and green beer frequent the leprechaun’s table, this is a hearty stew that will make eyes green with envy for the recipe. And here it is!

For the past several St. Patrick’s Days this Irish Stew has made a special appearance in my home. After we served it at our first St. Patrick’s Day party in our new home our guests raved about this so much we’ve been making it ever since.  🍀🍀🍀  We don’t just enjoy this for St. Paddy’s Day but any day we have an appetite for a delicious stew.

Try it once and I think you’ll enjoy it as much as we do!

Time:

To Prepare: About 20 minutes
To Simmer: 2-3 hours (the longer the tastier)

Foodie Tips:

❤  The best sidekick for this stew is a 1-2 cup-sized dollop of my family’s smashed potatoes. I form a large divot in the middle and ladle the stew on top. There’s nothing better!

❤  Whether you use a skillet, dutch oven or crock pot, the special “oomph” to this recipe is to make sure your cooking vessel has a lid — covering this stew during the simmer stage will ensure the flavors are infused into the stew for a super-tasty dish.

Ingredients:

1 Tablespoon  |  Olive Oil
1 – 2 Pounds  |  Chuck Roast, Cut Into Cubes
|  Yellow Onion, Chunked
5 Large  |  Carrots, Peeled And Chopped
3 Cloves  |  Garlic, Minced
2 Teaspoons  |  Fresh Rosemary, Chopped
2 Teaspoons  |  Fresh Thyme, Chopped
1 Teaspoon  |  Kosher Salt
1 Teaspoon  |  Fresh Cracked Black Pepper
3  |  Bay Leaves
2 Cups  |  Beef Broth
2 Tablespoons  |  Flour, Sifted
2 Tablespoons  |  Butter, At Room Temperature (try Falfurrias available at HEB)
½ Cup  |  Peas

What To Do:

1. Heat a large cast iron skillet or dutch oven to medium-high heat. Add the olive oil. Add the cubed chuck roast and cook, stirring here and there until it’s browned. Do not cook the meat until it’s well done! 

2. Add the onion, carrots, garlic, rosemary, thyme, salt, pepper, and bay leaves and cook until the onions begin to soften (about 5 minutes). If using a slow cooker (Crock Pot) transfer the meat mixture to the crock pot. Otherwise… add the broth, cover and low-simmer for 2 or more hours, stirring periodically. You’ll love the smell that forms from this savory dish!

3. In a small bowl with fork or whisk, make a slurry by mixing the flour and softened butter together. Pour this into the stew. Add the peas and let everything mingle and thicken. Just before serving remove the bay leaves and discard. Serve into bowls and enjoy the stew alone… or even better partnered with my smashed potato recipe (see recipe tips above). Sláinte!

Serves about 4-6 Texans, depending on the size of their appetite!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes — there’s more than 50 recipes here on the Home Style Austin blog!

Recipe: Birthday Cake For Dogs

How To Make A Cake For Dogs
Pawsitively Irresistible

There are lots of “those” people out there – Dog lovers who consider their pets a front-and-center part of the family. Such is my pack of three to me!

So when my yellow rescue Lab “Harley” turned 12 I knew what I had to do – make him the best doggy cake ever. And boy, oh boy, he loved this peanut butter and carrot cake!

Foodie Tips:

❤  Know your Dog’s diet and whether or not cake is something that he/she can safely enjoy. When in doubt always check with your Vet. I feed my pets treats like this in moderation vs. an all-you-can-eat scarf-fest.

❤  While ours was a gift from a kind friend you can find the Wilton paw print pan locally at Bed Bath & Beyond, Walmart, and online. You can also skip the paw print pan altogether and use an 8 inch round pan, or just any shape you’d like and freehand the paw print design to the top of the cake.

❤  We found all of our our cake decorations at HEB. We opted to go big or go home so we proudly displayed Harley’s age in candles (12) plus a Happy Birthday banner all surrounded by color-flame candles, which were amazing.

❤  You can use food coloring to make the icing to your chosen cake-paw colors. Sadly we realized we were out of yellow coloring so we couldn’t make brown icing for the paw pads… but then we got the idea to grind-up some of the Dogs’ grain-free treats and sprinkle them to make the paw design. We used a mini-blender to do the grinding after hand-crushing them with a rolling pin proved to be too difficult and messy.

Ingredients:

for the cake
1 Cup  |  Whole Wheat Flour
1 Teaspoon  |  Baking Soda
¼ Cup  |  Natural Peanut Butter (no sweeteners, colors or preservatives)
¼ Cup  |  Vegetable Oil
⅓ Cup  |  Local Honey (we used Round Rock honey)
1 Cup  |  Carrots, Shredded
|  Cage Free Egg

for the icing
4 Ounce Package  |  Low Fat Cream Cheese *at room temperature*
1 Tablespoon  |  Honey
Food Coloring  |  To Dye The Icing (optional)

What To Do:

1. For the cake: Preheat the oven to 350°F and grease your pan. Whisk together the flour and baking soda. Add the rest of the cake ingredients and mix until well-combined. Pour batter into the pan and bake for 15 – 30 minutes, or until an inserted knife comes out clean. Our paw pan only required 15 minutes. Remove the cake from oven and set it aside to cool.

Dog Cake Recipe From Home Style Austin

The Dog Cake Before The Birthday Decorations Are Added

2. For the icing: Make sure your cream cheese is at room temperature. In a mixer whip the cream cheese with the honey until fluffy. Decorate the cake and present. Be careful your Dog doesn’t get near lit candles! After blowing out the candles and removing them I cut a couple of small pieces and placed them in his Dog bowl.

A Dog Cake Recipe From Home Style Austin

A Dog Cake Recipe From Home Style Austin

This cake will last a couple of days covered in the fridge. Have fun with this recipe!

~ Joe Paul ReiderJoe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

Email: JoePaul@KW.com
Mobile: 512-222-3302
Web: JoePaulReider.KW.com

❤ Love Food? In a click and a scroll you can visit more of my favorite recipes – there’s more than 50 recipes here on the Home Style Austin blog!