Preston’s thanksgiving dinner this year looks better than Mommy and Daddy’s.

Another thing making this thanksgiving super special is that the long-anticipated Animal Planet Dogs 101 Puggle episode finally aired this weekend. Preston got a lot of emails from friends who saw him on TV. It was a short appearance but long enough to make Mommy, Daddy and Preston very excited! If you missed the show, you can catch a short online version. All the puggles that made the show are so adorable. Preston attempts to stand out by barking and howling at the camera and it worked!
Preston is cheering for himself.

Dogs 101 filming: Puggle Meetup.

Preston turns THREE today!
His blog is updated to a more “grown-up looking” design.

Of course there is a birthday cake on his big day. This year, Mommy made him “Apple Crunch Pupcakes” with peanut butter frosting.


The pupcake is crunchy on the outside and soft on the inside.


Apple Crunch pupcake (Adapted from Kool Dog Cafe)
Ingredients: make 12-14 pupcakes
2 3/4 cups water
1/4 cup applesauce, unsweetened
(mommy made this with a medium-sized apple)
1/2 teasp vanilla
4 cups whole wheat flour
1/2 teasp cinnamon
1 cup dried apple chips
(used a fresh apple, chopped to kibble size)
1 tbsp baking powder
1 egg, beaten slightly
4 tbsp honey
(mommy used 6 tbsp, it’s a bday treat!)
Directions:
1. Preheat oven to 350F. Grease muffin tin with vegetable oil.
2. Mix all wet ingredients (water, applesauce, vanilla, egg and honey) thoroughly.
3. Combine dry ingredients (flour, apple, baking powder and cinnamon) in separate bowl. Add wet to dry slowly , scraping well to make sure no dry mixture is left.
4. Pour into muffin tins. (fill it up, the dough will not rise a lot). Bake for 80 minutes or until a toothpick inserted into center comes out dry.
Peanut Butter Frosting
Ingredients:
1 8-oz package low fat cream cheese, softened
1/4 cup creamy peanut butter
4 tablespoons milk
1 teaspoon vanilla extract
Mix all the ingredients until smooth.
(add confectioners’ sugar and more peanut butter to make it a human recipe!)

What is Boston’s best ice cream? Preston’s vote goes to JP Licks!
Preston had their doggie ice cream, “Cow Paw”.

Preston’s Valentine’s day tradition – a dessert splurge!
This year’s dessert was Sprinkle’s doggie cupcakes! Preston got to try both yogurt and carob flavors.

Valentine’s day ’08-Blueberry Tart
Valentine’s day ’07-Berry Cobbler

Work has been keeping Mommy very busy lately. Not only did mommy work long hours last week, she also brought work back home. When Mommy was working at her desk, Preston kept bringing his toys to Mommy one by one. They soon piled up around Mommy’s desk.

To make it up to Preston, Mommy gave 100% (almost) attention to Preston this weekend and shared “Mochi ice cream” with him. It is a Japanese rice cake with ice cream filling.

Preston’s thanksgiving turkey dinner!

“The Story of a Stick”, starring Freddy and Preston the puggles @ Chrissy Field, SF.

On Sunday, Preston met up with Rocket and Poochy in Cuesta Park, Mountain View.
Rocket shares Preston’s love for sticks…

Poochy was more interested in chasing the squirrels. He showed everyone his hidden talent – tree climbing!

Mommy got some Sukiyaki meat (thinly sliced beef/chicken) from the asian market this week and made Preston some beef and chicken chips.
Mommy laid the beef slices on the lightly greased foil. They were ready to go into a 200F oven.

2 hours later…. crunchy sukiyaki!

Guess what Preston is going to be this Halloween? (It is a tricky one!)

Preston turns TWO today!
Mommy made him a Peanut Butter Carrot Cake. It was the first cake Mommy has ever made from scratch! How special was that!
Preston got two new stuffies, Underdog & Jack, plus lots of yummy treats from Mommy, Daddy and Uncle Allen.

“aww…I can’t wait, mommy!”

Yum! Yum!

(no, Preston did not get to finish the entire cake…)

Peanut Butter Carrot Cake (from Allrecipes.com)
Ingredients:
1 egg
1/4 cup peanut butter
1/4 cup cooking oil
1 teaspoon vanilla extract
1/3 cup honey (optional)
1 cup shredded carrots
1 cup whole wheat or white flour
1 teaspoon baking soda
Directions:
1. Preheat oven to 350 F (175C). Grease a 6 cup ring mold (or a 5.75×3 loaf pan)
2. Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan.
3. Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
Frosting (from Dog-treat-recipe-exchange)
Combine the following ingredients and blend thoroughly:
8 ounces nonfat cream cheese (room temperature)
3 tsp cinnamon
1 tsp vanilla
1 tsp honey