It’s Spoil Your Dog Day and we’re celebrating with this Pupcake! Do you want to know a secret? Its really just a banana bread cake decorated with dog treats..but they don’t know that!  This recipe is super duper easy to make and you probably already have the ingredients in your pantry. 

All of the ingredients are natural but let’s talk dog-safe ingredients. We want to make sure your puppy pawty doesn’t take a wrong turn.

1 - Apple Sauce. A lot of apple sauce on the market today contains hidden ingredients like added sugar and food dyes. Make sure you are getting pure apple sauce only to ensure no gastrointestinal issues arise!

2 - Peanut Butter. This one you probably know by now, but we never mess around with the health of our besties. Many brands use xylitol to sweeten their PB, but this ingredient is highly toxic to dogs. Generally speaking, you always want to get unsweetened peanut butter for your canine collaborators.  

3 - Greek Yogurt. Yogurt is another item that often contains added sugars and artificial colorants. Make sure to get plain yogurt and, even better, opt for the whole milk variety. 

Now that you’ve checked that your ingredients are both tasty and safe, you’re just a few simple steps and 25 minutes to bake time away from becoming even closer to your furry friends!

Ingredients:

• 1 cup flour
• 2 tsp baking powder
• 1/4 cup PRI Manuka Honey 100+
• 1/4 cup apple sauce
• 1/4 cup mashed banana 
• 1/4 cup peanut butter
• 1/4 cup coconut oil
• 1 egg 

Frosting:

• 1 cup greek yogurt
• ½ cup unsweetened peanut butter

Toppings: dog treats

Instructions:

1. Preheat the oven to 350F.
2. In a large bowl, whisk flour and baking powder. Then set aside.
3. In a medium bowl, whisk together manuka honey, apple sauce, banana, peanut butter, oil, and an egg. 
4. Combine the wet ingredients with the dry until a thick batter forms.
5. Grease 2 - 4 inch pans and transfer the batter close to the top.
6. Bake for 25 minutes or until a toothpick comes out dry. Remove from the oven and let cool for 10 minutes on a drying rack.
7. While the cakes are cooling, make your frosting by whisking greek yogurt and peanut butter with an electric hand mixer until you have a thick frosting.
8. Place the cake layers on top of one another and frost your cake with an offset spatula. Use the remainder of the frosting to pipe on frosting and decorate with dog treats.
9. Let your pup enjoy!

Before you go, we’re going to let you in on another fun way to use this recipe that is perfect for the dog days of summer. Simply combine all of the cake & frosting ingredients EXCEPT for the baking powder and flour.  Spoon the mixture into silicon molds and freeze for individual treats. 

If you didn’t know, July is National Watermelon Month, and August 3rd is National Watermelon Day. You might also not know that we LOVE watermelon…like, a lot. 

Watermelon and summer go together like tea & honey or peanut butter & honey or….well, you get the idea. It is also a super healthy treat that helps you beat the heat. In fact, watermelons are, on average, 92% water!  It is also a great source of vitamins A & C and Lycopene.

Fun fact: watermelons are classified as both a fruit AND a vegetable! 

What do you think? Should watermelon be the official fruit of summer? No matter if you are already on team watermelon or still thinking it over, we think you’ll love our watermelon recipes!

Let’s dive in….

1 - Patriotic Honey Pops: fun & delicious no matter the month! Whether you like a more traditional popsicle or a creamier version, you can easily customize this recipe!

2 - Fruit & Jello Stuffed Watermelon: fruit salad, but make it portable! This recipe has been on repeat since we first made it a couple of months ago. Stuff it with your favorite fruit and jello flavor or go really crazy and make it adult-style with the help of your favorite clear alcohol. 

3 - Manuka Watermelon Crush: mocktail or cocktail, drinkers' choice! There’s nothing like a slushy on a hot day, agreed? Geared towards a more adult palette, this refreshing tipple combines watermelon, cucumber, mint, and honey.

Vietnamese Coffee Cake: Gluten-free, dairy-free, sweetened with honey.

National Coffee Cake Day is one of our favorite food holidays! It combines two of our favorite things coffee and cake. This time we threw all of our favorites at it by sweetening it purely with honey and putting a Vietnamese coffee twist on it.  

Vietnamese coffee is a big favorite over here. If you’ve never heard of it, the drink comprises very strong drip coffee paired with a spoon or two of sweetened condensed milk. 

We’ve made the frosting dairy free with the help of our Manuka Honey Sweetened Condensed Coconut Milk recipe. Since creating it, we always keep some on hand for our coffee and tea. 

However, in the true spirit of the drink, the cake is very heavy on the coffee. You’ll get a good caffeine buzz, but that’s half the fun, right?

Use decaf if your answer is a resounding no!

If your answer is YES, try cold brew, which is even higher in caffeine.

We love sheet pan cakes because they require practically no skill in the cake-baking or decorating arena. We can’t all be Katherine Sabbath. Fun fact, our recipe developer had never baked a cake before this one. It looks impressive, doesn’t it?! 

So, let’s hear it. Would you make this cake? If you do, show it off by sharing it on Facebook and tagging us @shoppri! 

Vietnamese Coffee Cake

Prep Time: 25 mins

Cook Time: 50 mins

Serving: 9 slices

Cake Ingredients:

• 1 ¾ cups gluten-free 1-to-1 baking flour, sifted (we used Bob’s Red Mill)
• ¾ cup cocoa powder, sifted
• 2 tbsp espresso powder, sifted
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup unsweetened almond milk or milk of choice
• 1 cup PRI Manuka Honey 60+
• ½ cup olive oil or avocado oil
• 1 tbsp vanilla extract
• 1 cup coffee (make sure it’s boiling, this will bring out the flavor)

Frosting Ingredients:

• 1.5 cups raw cashews (soaked overnight)
• ¾ cup coconut cream (refrigerated overnight, only use the cream scrape off the top). You will need two cans
• ⅔ cup manuka honey-sweetened condensed coconut milk
• ⅔ cup dairy-free cream cheese
• 2 tsp vanilla extract
• 2 tsp espresso powder (or more to taste)
• 1.5 tbsp lemon juice
• ⅛ tsp PRI Fine Sea Salt 

Instructions:

1. Preheat the oven to 325F and line a 8 x 8 pan with parchment paper.
2. Sift flour, cocoa powder, and espresso powder in a large bowl. Add baking powder, baking soda, and salt and whisk until combined.
3. Combine eggs, almond milk, manuka honey,  olive oil, and vanilla extract in another bowl. Whisk until combined and honey is incorporated well.
4. Pour the wet ingredients into the dry ingredients and stir well until a thick batter forms. 
5. Next, pour hot coffee into the batter and stir well. Don’t be alarmed if the batter is watery-thin.
6. Pour the cake batter into the parchment-lined pan and fill almost to the top. 
7. Bake in the oven for 50-60 minutes. Check periodically after the 45-minute mark with a toothpick until it comes out clean. Place aluminum foil over the top and lower the rack if the top begins to burn.
8. Remove from the oven and let cool before making the frosting, if using.
9. Place all the frosting ingredients into a food processor and blend until the mixture is smooth. If the batter is too thick, water it down with 1 tbsp of milk at a time, and if it’s too thin, add more cream cheese or coconut cream. Place it in the fridge to firm up, do not let it sit at room temperature, or it will begin to melt.
10. Frost the cake with icing after the cake has completely cooled, and top with sifted cocoa powder or espresso powder, coffee beans, or sprinkles of choice.
11. Enjoy!

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