Calvin is now officially one year of age…
so I had to do a retrospective post, taking a look back at how he’s grown since last spring.
In the blink of an eye, he’s transformed from this helpless little bitty …
into this strong, strapping 23-pound beagle.
So I guess this will be my last chance to call him a “puppy ” in a post title.
At the ripe old age of One, Calvin has already has already “seen it all.”
He’s “hiked” the White Mountains in the fall…
…learned to love the snow (we got heaps of it for Cal’s first winter)…
…enjoyed his first Christmas…
…which was a little too much excitement for Calvin…
…too many gifts to explore and too many unfamiliar holiday sights and smells completely wore him out.
Life is tough for this beagle.
By now, Calvin knows what he likes…
…sneaking into Meat-and-Potatoes-Guy’s duffel bag to steal his hockey tape (Cal’s favorite chew toy)…
…taking a comfortable seat on the day bed (perfect for watching all the activity going on outside the window) while pulling all the stuffing from each of his stuffed toys, until they’re entirely destroyed…
…and claiming that day bed as his own for naps in the sun…
His big (sometimes goofy) personality has earned him a long list of nicknames:
and Bubble, to name a few.
To commemorate a full year in the life of Calvin, I had to take a look back at the first photos I took.
From this tiny…
…sweet little 4-bound cutie…..
…to this full-grown beagle with a very healthy appetite.
I wanted to make something a little unique and special to celebrate Calvin’s first year of life.
So I made some homemade birthday cupcakes just for dogs.
They’re very quick and simple to make.
As they should be.
Calvin eats any treats that are handed to him in under .4 seconds flat.
And, since peanut butter is one of Cal’s all-time favorites, they have a special peanut butter frosting.
Cal heartily approved of the recipe.
Very heartily approved – he adores these!
Here is the complete printable recipe:
Prep: 5 minutes
Cook: 10 minutes
Yield: 6 cupcakes
- ½ cup rye flour (or whole wheat flour or brown rice flour)
- 1 teaspoon baking powder
- ⅓ cup canola oil
- ⅓ cup applesauce
- 1 egg
- 2 tablespoons honey
- 3 tablespoons plain Greek yogurt
- 1½ tablespoons peanut butter
- Preheat oven to 350 degrees F.
- In a mixing bowl, stir the flour, baking powder, canola oil, applesauce, egg, and honey until well combined.
- Insert cupcake liners into a muffin or cupcake pan. Spoon mixture into cupcake liners, filling each about halfway.
- Bake for about 10-12 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Allow cupcakes to cool to room temperature.
- Meanwhile, in a bowl, stir yogurt and peanut butter until mixture is smooth and creamy. Use a small spatula or butter knife to smooth a thin layer of the peanut butter frosting over each cupcake.
- Storage: cupcakes should hold up for 4-5 days if stored in an airtight container in a cool, shaded, dry spot. Peanut butter frosting should be stored separately, covered and refrigerated. Frost cupcakes immediately before serving.