Kansas City Dog & Pet Photography by Jennifer Starr » Kansas City Dog & Pet Photography

Happy 5th Birthday Remington! Homemade Dog Birthday Cake Recipe + Lilly of the Valley Elite Handmade Sock Monkey Hats

Oh, Remington. Where do I begin? I brought you home wrapped in a blanket at 3 months old without a clue how to care for a dog on my own. Since that day, you taught me patience and what unconditional love really means. You were the inspiration for my business, the face behind my photography logo and have tolerated years of ridiculous modeling requests from me and my marketing partners. Thank you for being the best little dog I could have hoped for.

Remington’s new sock monkey hat arrived just in time. He was dying to pose with his birthday cake and decided to humor me by wearing this festive winter hat.  Check out Lilly of the Valley Elite on Facebook if you want to provide endless hours of warmth and embarassment to your pet too.

Remington deserves an extra special cake which he will share with his sister Abby tonight.  He took some pre-birthday party photos with his cake and it was so tempting that he ended up sneaking a few bites from the corner. Proof that this is one yummy cake! Below is the recipe so you can spoil your pups too! Here’s to doggy birthdays!
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Remington’s Birthday Cake

1 egg
1/4 cup peanut butter
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1/3 cup honey
1 cup shredded carrots (I placed a bunch of baby carrots in food processor for even quicker shredding)
1 cup whole wheat flour
1 teaspoon baking soda

Preheat oven to 350 degrees. Spray a pan with non stick spray. (You can use a loaf pan or I used a small bone-shaped pan available from puppycake.com.) Combine the egg, peanut butter, applesauce, vanilla, and honey in a large bowl; blend well. Stir in the carrots and mix thoroughly. Stir in the flour and baking soda until mixed well. Don’t worry if the batter appears really thick – the recipe doesn’t call for water or any liquid, but it turns out great. Spoon batter into prepared pan. Bake in preheated oven for 35 minutes.  I then used a combination of honey and peanut butter to frost the cake (it helps if the cake is still slightly warm so it melts over it) and decorated with mini milkbone treats.

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