From Yvette:
Top Chef – Eventing Nation Style
My favorite January 1 Birthday Boy hamming it up during a few of his previous birthday celebrations!
Hey Eventing Nation! It’s the last day of 2012, and while the majority of my neighbors are either a) getting pampered for a fancy-pants night on the town, b) fretting over the impending fiscal cliff, or c) hailing to the Redskins (DISCLAIMER: As a Cleveland Browns fan, I’m just hailing the end of yet another season of pain and suffering), I’m preparing for the most important event of all…
My Thoroughbred’s “official”
This January 1, Roger Rabbit – my recently retired partner in XC crime – will be celebrating his 24th birthday and we plan to party hard with a homemade birthday cake. Never baked a horse cookie cake for your horse, you say? Well, I made a little video to walk you through the joys of making your own horse cookies and cakes. If you don’t have time to watch the video (I know, I know, it’s a bit long, but I *did* have A LOT of fun making it!), here’s the recipe:
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Batch of ~12 cookies in cupcake baking cups
In a large bowl, combine:
2 Cups Oatmeal
½ Cup Brown Sugar
½ Cup Shredded Carrots
3 Tablespoons Molasses
~1/4 cup water (to make mix stick, but not overly mushy)
Mix well, then scoop mixture into baking cups. Mixture can be topped with additional sugar and/or a peppermint (I prefer soft mints, such as Bob’s Sweet Stripes, as they don’t melt like the Starlight version) Place baking cups on a cookie sheet and bake at 350°F for 10 – 14 minutes (until firm). Remove from oven and let cool. Feed to horse. Get used to horse stalking you for cookies.
For a cake, I usually double the above recipe, and bake in an aluminum 8”x8” baking pan. The cakes take about 30 – 40 minutes to bake, depending on how thick you make the cake (I’d go for about an inch or less). Since you can’t really cut the cake into slices, I recommend scooping out portions with a sweat scraper.
Happy Birthday Thoroughbreds, and Happy New Eventing Season!
