Amy’s Cooking Adventures is hosting for this month’s round of Movies & Munchies.  She’s inviting us to watch any of the Madagascar movies.   Since I have not seen any of them, I opted for numero uno, the original 

I don’t think casting could have done any better.  I loved Chris Rock as the frenetic Marty and Ben Stiller as the “regal” Alex.  David Schwimmer truly morphs into Melman, the hypochondriac giraffe and Jada Pinkett Smith takes no crap as the practical tell-it-like-it-is hippo.  Don’t even get me started on Sacha Baron Cohen and the goofy Julien.

Obviously since this film franchise has been around since 2005, I won’t go into the storyline.  I’m sure everyone had seen it but me.   Needless to say, I enjoyed my Saturday afternoon viewing.

Since we are a foodie bunch of filmgoers, I spotted a bit to get inspired by.  There’s some pineapples growing from trees, I remember some coconut beverage containers, and there’s the vegetarian spread put forth by the natives for the New York giants.   Of coarse, Alex dreams of steaks and there’s some fish at the end.

I decided to highlight a recipe from the archives and mix up some dog treats.  (I needed to make these for puppy Christmas presents anyway.)   My rationale?  Not only could Marty, Gloria and Melman munch on these treats, but perhaps Alex could get enough protein from the chicken broth and peanut butter.

I made three different sizes and one batch makes plenty for three doggy gifts.

Dog Treats

From Spago Executive Pastry Chef Sherry Yard

This recipe makes quite a few treats depending on the size of your cookie cutters.

Ingredients

• 3 eggs, divided
• 1 oz. canola oil
• 1 T. honey
• 8 oz. chicken stock
• 10 oz. whole wheat flour
• 5 oz. flour
• 3 oz. cornmeal
• 1 c. peanut butter

Instructions

1. Preheat the oven to 325 degrees. In a large bowl, whisk together two of the eggs, the oil and honey. Whisk in the chicken stock.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the whole wheat flour, AP flour and cornmeal. With the mixer on medium speed, slowly pour in the chicken stock mixture, then add the peanut butter. Mix until the dough comes together, about 1 minute.
3. Divide the dough in half. Roll out each ball of dough approximately ½ inch thick. Cut into desired shapes using small (3 to 4-inch) cookie cutters. Place on baking sheets sprayed with cooking oil
4. Whisk the remaining egg with 1 tablespoon of water and brush the egg wash lightly over the cookies. Allow to dry for 10 minutes and brush with the egg wash a second time (the second wash is optional, but gives the cookies a darker brown color). Bake until golden brown, about 15 minutes, depending on the size of the cookies.

These treats smell so good when they’re baking; you’ll be tempted to taste test.   Don’t.   Save them for the animals in your life.

Thanks for hosting, Amy!

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Doggie cookies from my original 2018 post.

I hope you all have (or have had) a very merry holiday season.