How To: DIY Frosty Paws

Hey guys, Basil here! Dad has been really busy with the whole Mother's day brunch over the weekend (which I might add smelled incredible) so he asked me to step in for a guest post. You see, this post is one I have been meaning to do for quite some time. Dad told me that "Hank Dog" over at Fatback and Foie Gras had recently been introduced to store-bought Frosty Paws. Well, knowing his mom is a pretty amazing cook in her own right, I just had to share my recipe for homemade Frosty Paws.

Now giving credit where credit is due, my dad works with a lady who has a couple of German Sheppard's (Skylar and Keno). I have never officially met them but I did pick up there scent on their mom one day while visiting dad's office. Anyway, this is the recipe just as I got it from their mom...those lucky dogs.

Ingredients:

• 1- 24 ounce tub, all natural Greek vanilla yogurt (plain can be used — call me fancy).
• 1 1/4 cups, creamy peanut butter
• Glass ramekins

Directions:

Add the peanut butter to the yogurt and whisk together to create a creamy smooth textured mix. Add these to your ramekins (about a quarter cup per container).  

Cover individually with clear wrap and place in the freezer for 5-6 hours to set up or freeze (thanks Brandon for holding the ramekins while I sniff my way around your SLR).

When you remove them from the freezer they will have a hard consistency (harder than ice cream and perfect for a good ole puppy licking).  

Now I must admit, the discipline I had for the above shot does not come easy, but not soon after I just couldn't stand it anymore and had to dig in. Oh yeah...

So "Hank Dog" — I've never had the store-bought version and would love to hear how this compares.

Also, if you are out and about, say June 3rd, I will probably be sniffing my way through Broad Appetit — I will keep a nose out for you.

W.O.O.F. Local W.O.O.F. Well