My thumbs aren’t exactly black, but they ain’t green either. Which really does make me sad because I love plants. My outdoor butterfly garden has managed to hang in there for the most part (only a few casualties that were quietly replaced), but when it comes to indoor plants I might as well bring them home and toss them directly into the trash. It’s that bad. Lucky for me these stackable totem planters from West Elm look like I could create some amazing desk organization out of them when all else fails. *sigh*
I’ve seen plenty of salt cellars and even a pepper cellar or two, but never a set of two. I love these salt + pepper cellars from Terrain to pieces. The sculpted porcelain, the handmade look, and that stitched detail on the back just seals the deal. I always use shakers, but would love to change over. How about you – cellars or shakers at the dining table?
I’ve never baked for a pet before. But then I stopped and thought about how I’m trying to eat healthier, why not the dog too? I had so much fun making these treats and Piper is absolutely gaga over them. (I even tried one myself, but it only tasted like a cracker.) I don’t like using my rolling pin, but the dough was sturdy and really easy to work with.
Preheat oven to 350°F. Place all ingredients in the mixing bowl of a stand mixer, use your paddle attachment. Mix on low for about a minute or until the dough starts to come together. It won’t be one big ball yet, but a bunch of smaller ones. Turn out dough onto a lightly floured surface. Work it together into a large ball, then roll it out to about 1/4″ thickness. You can use a cookie cutter for shapes or a knife to cut strips. (I used a 1″ 2-sided biscuit cutter.) Roll out the scraps again and again until there’s not enough dough left to work with. Place the treats on a baking sheet lightly coated with cooking spray. They don’t expand, so 1/2″ between treats is enough. Bake 30 minutes. Let cool completely. Makes 75+ 1″ treats.
