Here's the follow up to the house visit up in Bellingham - the pups love romping around the acreage. One day girls, you'll have 5 acres of your own to terrorize on a daily basis.
Sadie is usually my crazy girl, but at this special place Violet comes alive. She explodes with energy and zooms all over the property. It is very nice to watch her run and play like a free spirit. No worries about other dogs, very few restrictions. Just freedom.
What dog doesn't like bacon? What husband doesn't like bacon, for that matter. When I started making this, Rob got sad and I had to make extra bacon for him.
Right: the wet goods (honey, water, eggs, bacon grease)
Left: the dry goods (white and wheat flour, oats, baking powder)
*note* I used steel cut oats because that is what I had on-hand.
The bacon! Hero to dogs and husbands everywhere.
I ended up making 2 extra strips for 8 total.
Six strips made extra crispy and chopped fine.
Two strips less crispy, cut into larger pieces.
The log, before being put in the oven.
You can see the oats and the chunks of awesome bacon.
After being baked, I sliced it into 1/4-1/2" thick pieces, thinner than indicated in the original recipe.
The finished product.
Sadie & Violet tested. They give their seal of approval.
In fact, I left to upload these pictures and came back to see the girls standing guard. So stoic. You never know when a cookie monster will come by and steal them.
Sadie is staring at the cookie sheet that is housing the precious biscotti.
Bacon Biscotti (for dogs, not husbands)
6-8 slices bacon, chopped
canola or olive oil (optional)
1 1/2 cups (375 mL) flour
1 1/2 cups (375 mL) whole wheat flour
1 cup (250 mL) oats
1 tsp. (5 mL) baking powder
1/2 cup (125 mL) water
2 large eggs
1/4 cup (60 mL) bacon drippings or canola oil
2 Tbsp. (30 mL) honey
Preheat oven to 350°F.
In a skillet set over medium-high heat, cook the bacon until crisp; remove with a slotted spoon and set aside, reserving the drippings. Pour the drippings into a measuring cup; if you need to, add canola or olive oil until you have 1/4 cup. (If you like, discard the bacon drippings entirely and just use oil.)
In a large bowl, combine the flours, oats and baking powder. In a small bowl, stir together the water, eggs, bacon drippings and/or oil, and honey; add to the dry ingredients along with the cooked and crumbled bacon and stir until blended.
Shape the dough into a log that is about 12” long, place on an ungreased baking sheet and flatten until it’s about 6” wide. If you like, brush the top with a little beaten egg to give it a shiny finish. Bake for about 30 minutes, until firm.
Reduce the oven temperature to 250° F. Cool the log and cut it on a slight diagonal into 1/2” -1” thick slices using a sharp, serrated knife. Place the biscotti upright on the baking sheet, keeping them spaced about 1/2” apart, and put them back into the oven for another half an hour. If you want them hard, turn the oven off but leave them inside to harden as the oven cools.
Makes about 1 1/2 dozen biscotti. Store in a tightly covered container in the fridge, or freeze.