Instructions
Prepare the Carrot-Ginger Juice
In a blender, combine the baby cut carrots, sliced ginger, and water. Blend until smooth. Strain the mixture through a fine mesh strainer to reserve 1 cup of juice.
Prepare the Spritzer
Fill 4 tall glasses with ice cubes. In a cocktail shaker, combine 2 tablespoons lemon juice, ¼ cup carrot-ginger juice, and 1 tablespoon simple syrup per glass. Add ice and shake well. Strain the mixture over ice in the prepared glasses. Top each with club soda.
Garnish and Serve
Garnish each drink with fresh carrot top leaves and a thin carrot slice, if desired. Serve immediately.
Instructions
Prepare the Ingredients
Grate the carrots finely using a grater. If your dog prefers larger chunks, you can finely chop the carrots instead.
Mix the Ingredients
In a bowl, combine the finely grated carrots and pumpkin puree. Gradually add the water, mixing well to create a smooth consistency. Adjust the amount of water to achieve a pourable, but not too watery, mixture.
Fill the Ice Molds
Pour the mixture into ice cube trays or silicone molds. Tap the trays gently on the counter to remove any air bubbles and ensure the mixture settles evenly.
Freeze
Place the filled molds in the freezer and let them freeze until solid, typically for about 4-6 hours or overnight.
Serve
Once frozen, pop the ice treats out of the molds and store them in a sealed container or freezer bag in the freezer until ready to serve.
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C).
Marinate the Carrots
In a small, deep baking dish, whisk together the olive oil, vegetable broth, soy sauce, maple syrup, paprika, garlic powder, and liquid smoke. Season with a large pinch of Kosher salt and adjust to taste. Place the carrots in the dish with the marinade and toss to coat them evenly.
Bake the Carrots
Bake in the preheated oven for 20-25 minutes, or until the carrots are tender and slightly caramelized, turning them halfway through baking.
Assemble the Mini Hot Dogs
While the carrots are baking, prepare the buns. Slice each dinner roll in half horizontally, then cut a vertical slit down the middle of each half, going about ¾ of the way through to create a pocket for the carrot dog. Lightly toast the mini buns if desired. Once the carrots are done, place each roasted carrot in a bun.
Serve
Serve the mini hot dogs with mustard, ketchup, or any other toppings of your choice.