In the infancy of the blog I published a recipe for Kong filling that I still really like. However, these days I’m a lot
lazier less concerned about the finer points of dog nutrition.
My Kong recipe has settled down to something of a halfway point between the two options I mentioned there.
This is a very unscientific process:
1 can pumpkin
a few dollops of plain yogurt
A spoonful of peanut butter
A drizzle of molasses (Silas doesn’t like too much, but he likes some.)
A handful of frozen raspberries. I particularly like them, because they break up as you stir. If you’re using bigger fruit, you might want to puree or chop it.
Stir together, scoop into Kongs.
I gave away my 6-hole muffin tin in a fit of downsizing, so I’ve had to adopt this bread pan instead:
I probably should have washed the frozen bits of Kong filling off before I photographed it. Keeping it real.
Some of these are obviously not Kongs. The blobby orange one is a West Paw Tux. I really love the Tux for freezing, but it’s quite easy to empty non-frozen. The long orange one is a Bionic Urban Stick. It’s a great sturdy option, but difficult to wash. Don’t pack tightly is my advice. You can see in my bottom picture that I put a cookie in before the filling.
(I could swear I published a version of this already. I can’t find it, so I’m doing it again.)