SHEBA® Cat Food Review

Moon the Kitchen Cat Loves Sheba Moon the Kitchen Cat was recently asked to try SHEBA® Entrées for Cats featuring three delicious lines: Cuts in Gravy, Patés, and Gravy Desires™ entrées, each featuring recipes made from carefully selected, quality ingredients.

Moon taste tested SHEBA® Patés in chicken and salmon flavors. He loved them both! He started things off with the sniff test followed by the lick test, followed closely by greedy gobbling like he hadn’t eaten in a week and never tasted anything so delectable in all his life. Quite possibly, he hasn’t.

When he was all done he jumped up on the kitchen chair where the SHEBA® cans were sitting and gave me a stare down that said open up another one of these cans for me. Now. When that didn’t work he sat down in the middle of the kitchen and meowed his head off for more.

Moon & Sheba Cat Food I’m happy about that because all SHEBA® recipes are formulated without grains, corn, gluten, fillers or artificial flavors. All the things I look for when shopping for his food. It’s been hard to find a brand he consistently likes with high quality ingredients that I like. Looking at his healthy size you would never guess that he’s a picky eater or that he’s ever missed a meal. Don’t worry, he hasn’t.

No matter how hungry he is if he doesn’t like the food he won’t take more than one bite of it, leaving me with a cranky cat and wasted money. That food goes in the garbage and a new can gets opened. Sometimes I open three different ones in a night. Yes, he’s spoiled rotten and I wouldn’t have it any other way. Nothing is too good for the love of my life. All SHEBA® Entrées are held to a high standard ensuring a premium meal that your cat is guaranteed to love, or you’ll receive your money back.

Since SHEBA® cat food came into our lives this isn’t a problem anymore and the stress of picking out food in the pet store is over. I’m stocking up on SHEBA® from here on out!

Moon gets to eat irresistibly delicious food that he absolutely loves and I have peace of mind from knowing that I’m feeding him premium cat food with real meat as the first ingredient.

SHEBA® cat food comes highly recommended from the both of us.

Sheba Cat Food Review

What do you look for in the food you feed your pets?

How Moon Became a Kitchen Cat

I adopted Moon from outside a Walmart when he was 5 weeks old and the size of my hand. His mother was a feral cat who I suspect taught him to forage. In garbage cans.

Without fail, during the first six months of his life, he would knock over our kitchen trash every single night. He carried around… 

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Flourless Peanut Butter Chocolate Chip Cookies

Tate's Bake Shop Cookbook and Cookie Giveaway

Tate’s Bake Shop is Southampton’s favorite bakery! Founder, owner and baker Kathleen King makes all of Tate’s baked goods from the finest ingredients, just the way she made them when she was 11-years old and first started selling cookies at her family’s farm stand. Her business has expanded a lot since then to include cakes, pies, crumbles and lots of cookies! She is well-known for her signature cookie; thin, buttery and crispy, they are among her best-sellers along with her sour cream coffee cake and pecan pie that she ships all over the country.

Tate’s has been featured in the New York Times and the Wall Street Journal, as well as in the Washington Post, New York Post, and InStyle.

Tate's Bake Shop Gift Pack Assorted image

In her new book, Tate’s Bake Shop Cookbook, with a forward by Ina Garten, Kathleen shares her best-selling recipes and more. Her cookbook is “full of classic, crowd-pleasing American desserts, all made with good fresh ingredients.” According to Kathleen, “All the recipes in this book should take less time to make than it would to go to a store to buy a commercially prepared baked good, so they’re perfect for the busy holiday season when baked goodies are in high demand.”

Tate's Bake Shop Cookbook Giveaway!

The elves at Tate’s Bake Shop generously sent me a cookbook and a gift pack of cookies along with an extra to give away to one of you too! The cookies were happily devoured by my family who loved them. And the cookbook is nothing short of charming with recipes like Peanut Butter Bread, Apple Cream Cheese Tart, Hummingbird Cake, Squash Rolls, Creme de Menthe Pie, White Chocolate Brownies and Toffee Pecan Cookies…see? It’s hard to stop! I want to make everything!

I couldn’t resist the combination of peanut butter and chocolate in the flourless peanut butter chocolate chunk cookie recipe. One of my childhood favorites. They are one of the quickest, easiest cookies to make and will melt in your mouth whether hot from the oven or cooled.

Flourless Peanut Butter Chocolate Chunk Cookies
Flourless Peanut Butter Chocolate Chunk Cookies
(adapted from Tate’s Bake Shop)
1 + 1/4 cups peanut butter, smooth or chunky
3/4 cup firmly packed light brown sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1 cup semisweet mini chocolate chips or 1 bittersweet bar chopped fine

1. Preheat oven to 350 degrees F. Grease two cookie sheets or line with silpat.

2. In a large bowl mix the peanut butter, sugar, egg, baking soda and vanilla extract until smooth and creamy. Stir in chocolate.

3. Form each cookie into a ball using a two tablespoon-sized ice cream scoop or your moistened hands. You can leave them as a ball to cook or press them down slightly with a fork making a ‘criss cross’ in them after putting them on the baking sheet.

4. Bake 12 to 15 minutes depending on the size of the cookie or until they are puffed on top and golden on the bottom. Cool them on the cookie sheets for a few minutes and then transfer them to wire racks to cool completely.

Makes 40 one-half inch cookies or 20 three-inch cookies.

This Giveaway has Ended! The winner is Farrah of Farrah’s Food Adventures! Congratulations Farrah! Enjoy!   

One winner (U.S. only, please) will receive a gift pack that includes Chocolate Chip, Oatmeal Raisin and White Chocolate Macadamia Nut cookies along with a cookbook.
To enter leave me a comment letting me know what your favorite Christmas cookie is.
For extra entries – leave a separate comment for each:
-Tweet the giveaway.
-Follow my blog through Google Friends or through Networked Blogs on Facebook (right sidebar) or both!
-Like this post (down below) on Facebook.

Giveaway ends Sunday night (Dec. 5th) at midnight EST time.

Tate’s generosity doesn’t end there! They have also given me a 15% off discount code to share with you {“cookie”} good through December 31st on all on-line orders.

As we all crowded around the kitchen table oohing and aahing over the box of goodies Moon The Kitchen Cat was feeling left out…he’s used to being the center of attention! He had to check out what all the fuss was over…

Moon The Kitchen Cat and Tate's Cookie and Cookbook Giveaway

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Apple Eggnog Bread Pudding with Raisins and Walnuts

Apple Eggnog Bread Pudding

Oh, humble bread pudding, where have you been all my life? It’s hard to believe this extraordinarily simple but incredibly tantalizing dessert has never been a part of my life! Not once do I remember it gracing my lips. Don’t you feel sad for me? I do.

After being tempted by far too many bread pudding recipes spread from one end of the Internet to the other, I had to find out what the big attraction was. In order for me to execute my own ideas I needed to find out what made bread pudding tick. Because I didn’t have a clue. What I found was a surprisingly basic recipe of sweet custard (eggs, milk and sugar) that is poured over stale bread pieces and slowly baked. Anything more than that is the ‘icing’ on the cake, because all kinds of delicious things can be added, it’s what I like to call a ‘kitchen sink’ recipe. Whatever you have on hand in the cupboard and fruit drawer can be used; bananas, figs, apples, pumpkin, any kind of nut or dried fruit, spices, extracts and even liquor!

This is my new favorite way to use up stale bread. And indeed just about any kind of bread can be used, even sweet, quick breads like banana or pumpkin, challah, brioche and even donuts or cinnamon rolls! The key is to let them get a little stale so they soak up the custard easily. And then let them hang out for a couple of hours in the custard to allow it time to soak in, before baking. There is a world of possibilities and I’m so happy that I’m a part of it now! I have 101 recipe ideas. I have to make up for lost time, right?

I dressed mine up with eggnog, apples, walnuts and raisins. And spiced it up with vanilla extract, cinnamon, nutmeg and cloves. The eggnog serves in sweetening up the custard so you don’t need to add any sugar and it also adds egg yolk to it so you need less eggs. Not to mention the ton of distinctive eggnog flavor that is front and center in every single, decadent bite. The custard transforms the bread so that it almost resembles cake. I allowed mine to sit for three hours before baking so every last drop of custard could be soaked up by the french bread.

This is layered with bread on the bottom and apples, walnuts and raisins spread over top. They caramelize into this sometimes chewy, sometimes crunchy topping that is just wonderful with the soft, moist bread underneath. I couldn’t be any happier with the way my first flirtation with bread pudding turned out!

If this isn’t a warm hug on a plate then please tell me what is?!

Apple Eggnog Bread Pudding

Moon The Kitchen CatApple Eggnog Bread Pudding
(by Reeni)

9-10 cups French or Italian bread, cubed
2 cups apples, cubed
2/3 cup raisins, chopped
2/3 cups walnuts, chopped
4 cups eggnog
2 eggs
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon cloves
1/8 teaspoon nutmeg
1/3 cup brown sugar

1. In a deep sided 9×13 metal baking pan add the bread cubes, arrange apples evenly over top then sprinkle with raisins and walnuts.

2. In a large mixing bowl whisk eggnog, eggs, cinnamon, vanilla, cloves and nutmeg together. Pour over top of bread cubes. Cover and refrigerate for 2 hours or over night.

3. Preheat oven to 350 degrees F. Sprinkle or sift brown sugar over top. Place the pan on a sheet pan and put in the oven. Add boiling water carefully to the sheet pan so it comes at least a third of the way up the side of the bread pudding pan. Bake for one hour. Remove the bread pudding from the sheet pan to cool. Allow the sheet pan/water to cool off completely before removing. Serve with whip cream warm, at room temperature or cold. Store leftovers in refrigerator.

Printable Recipe

Apple Eggnog Bread Pudding

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