Comments on: Cake Batter Puppy Chow

By: Lynn

Lynn — Sun, 05 Apr 2026 12:51:58 +0000

In reply to Patti Nienberg. Thank you so much, Patti!

By: Patti Nienberg

Patti Nienberg — Fri, 03 Apr 2026 17:58:48 +0000

Ok time for a real review! Made 4 batches! I didn’t have any issues with melting. That worked great! Only problem I had was keeping it warm enough to coat. When mixing everything it all clumps together. So you gotta break it up with fingers. So the last 2 batches I added a little less than tsp of veg oil. That helped. But still wants to clump. I think this is the “cake batter” concept! Still looks fun, and tastes GREAT!! And I’m sure everyone will love it! Thanks for a great recipe!

By: Patti Nienberg

Patti Nienberg — Fri, 03 Apr 2026 16:06:23 +0000

Going to make this today for my granddaughters 3rd birthday. Paw Patrol theme!! Will FOLLOW directions to a T! (Cuz that’s what they are there for!) Also happy for a video! Will be back to give my full review!! 🙂

By: Lynn

Lynn — Sun, 23 Nov 2025 13:33:09 +0000

In reply to JD. Hi, JD-- not only do the instructions say to add it in step #2, but the disclaimer is noted in the footnote with the note being indicated in step #2 as well. It's important to know that this is 100% user error as the recipe could not be written more clearly, therefore I am removing your 1-star rating.

By: JD

JD — Sun, 23 Nov 2025 01:58:26 +0000

Wish I saw the disclaimer for adding the extract at the very beginning so it doesn’t turn the mixture into a clumpy mess. Wasted the entire batch due to it turning clumpy.

By: Lynn

Lynn — Mon, 10 Mar 2025 13:36:14 +0000

In reply to Kelly. I'm so glad you liked it, Kelly! Thank you for your feedback :)

By: Kelly

Kelly — Mon, 10 Mar 2025 09:14:53 +0000

OMG! This was a hit at my nephews birthday party! The almond and vanilla extracts put it over the top, and it smelled heavenly. I doubled the recipe and I added rainbow sprinkles in with the colored nonpareils, it was so festive and came out perfectly! My six year old granddaughter is already asking me to make it again! I’m also thinking this may be nice in small cello bags tied with ribbon to give as little party favors! This recipe is a keeper and one that is definitely on repeat! Thank you Lynn!

By: Lynn

Lynn — Wed, 26 Jun 2024 20:06:20 +0000

In reply to Macy Preston. This is a great question-- unless specifically stated otherwise, you can always assume (at least with my recipes!) that it should be cold. If it should be room temperature, it will say that. Hope that helps!

By: Macy Preston

Macy Preston — Wed, 26 Jun 2024 17:56:04 +0000

Do I need the butter to be room temp or cold?

By: Lynn

Lynn — Thu, 21 Mar 2024 20:09:37 +0000

In reply to Jane. Hi, Jane-- yes, you can. Enjoy!

By: Jane

Jane — Thu, 21 Mar 2024 16:48:42 +0000

For a nut allergy, can I eliminate the almond extract for just more vanilla?

By: Lynn

Lynn — Fri, 22 Sep 2023 18:14:29 +0000

In reply to Dawn. Hi, Dawn-- super disappointed the recipe didn't work for you. I try to share all the pertinent precautions, but it almost always comes down to heating the chocolate too quickly. It should stay smooth if you heat it slowly enough and use LOW temperature.