Bella's Birthday Bash

Bella's Birthday Bash

It’s time to “PAW’ty! Anything is paw-sible when you have a dog, so we threw Bella a dog-gone, paw-some birthday party. Special guest to this prestigious event was the big man himself, Max! Also in attendance were Sophie Taylor, the lab without a care, Truest Trevor Manseau (the Maltese with the whitest fur at this party), Mr. Old Man: Tucker Winter, and last, but not least, the always fashionable Harper and Sara Shoffner.

The decor consisted of only the finest in doggie-ware accessories. Chairs were gathered from the best spots in Cypress Magazine’s office. The table was loaned from the studio otherwise known as where the kitties were hiding from all the hubbub. All guests were given a hat at the door, which some chose to wear and others whimpered at. Balloons were blown-up by owners, spectators, and handlers in attendance. Cake dollies where provided by Bella’s owner at her instance. All grass seen was fake because Bella wanted only the best for an event this “paw”sh.

The main course of the party was the Pumpkin Peanut Butter Dog Birthday Cake, appetizers being all the blueberries and doggie treats possible of course. The cake was composed of the finest dog safe ingredients. Bella and guests enjoyed the pumpkin peanut butter cake frosted with more peanut butter and added yogurt. Cakes were sprinkled with blueberries or dog treats. Refreshing sips of “toilet” water were to be found in the best Yeti water bowl from Naifeh’s who supplied all of the “paw”tys food. All food was consumed within minutes of being presented.


Thanks, fur everything!

Pumpkin Peanut Butter Dog Cake

Ingredients

  • 1 cup wheat flour

  • 1 cup pumpkin puree

  • ¼- ½ cup of oats

  • ¼ cup peanut butter

  • 2 tablespoons honey

  • 1 teaspoon baking powder

  • 1 egg

Frosting

  • ½ cup nonfat yogurt

  • ¼ cup peanut butter

  • Mini dog treats or blueberries (optional)

Directions

  1. Preheat oven to 350℉.

  2. Mix together pumpkin puree, peanut butter, eggs and honey. Then stir in flour and oats.

  3. Grease tins with coconut oil and fill with batter. Bake for 25- 30 minutes until the center is firm.

  4. Mix together yogurt and peanut butter. Once the cake has cooled, frost and decorate.



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