I cannot stress enough what a week we've just lived through. Not only have I felt like dog doo doo, but the dog that does the doo doo around here managed to scarf down a trash can load of Puff's tissue while I was otherwise occupied.
The lotion tissue that's great for the old shnoggin noggin' isn't so wonderful when it comes to a dog's digestive system although he may just have the softest little butt hole in the country. Upchucking and doo dooing tissues since Tuesday, the highlight of this whole adventure happened after a somewhat frantic call to our Veterinarian. While he assured me that it was highly unlikely Max had an obstruction since he was getting rid of the (t) issue, he suggested that I give the pup some Pepto Bismal to help settle his stomach.
Now the next time your Vet tells you do give your dog something you can't stomach, don't do it. Just don't. I mean the stuff's named Pepto Bismal NOT Pupto Bismal isn't it? The result is that I've spent the past several days scrubbing very pink stains off walls and floors where it landed when Max spit it out. What didn't end up on the walls, the floor or on me was on Max's lovely little Schnauzer mustache and beard, which of course was rubbed very efficiently onto the rugs and any other soft surface he could run to while I did nothing more than stand there in shock and awe and blow my weeping nose on the very thing that started the whole disaster in the first place.
So what does one do when they're hanging like a monkey on the end of their rope? Why make a banana pudding of course, and not just any old "nanner pudd" but an old fashioned magic potion of a pudding that ends up with gooey caramel sauce on the bottom and moist, nutty, yummy banana cake on top. Delicious, soul satisfying and a perfect excuse for vanilla ice cream - a gallon of it. Go for it people. Please do what I say, not what I do.
Magic Banana Caramel Pudding (adapted from myrecipes.com)
2/3 cup packed dark brown sugar
2 teaspoons all purpose flour
1-1/3 cups all purpose flour
3/4 cup granulated sugar
1/3 cup chopped pecans or walnuts (optional)
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 small bananas, mashed banana
1/2 cup milk (or buttermilk)
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1-1/2 cups boiling water
Preheat oven to 350. Spray an 9 inch casserole or square cake pan with cooking spray. Set aside. Combine brown sugar and flour in a small bowl. Set aside.In a medium sized mixing bowl combine flour, sugar, nuts, baking powder, baking soda, and cinnamon, salt and nutmeg. In a smaller bowl combine mashed banana, milk, vegetable oil and vanilla extra. Add to dry ingredients, stirring just until combined. Important – do not over mix!
Spoon into baking pan, level top. Sprinkle with brown sugar flour mixture. Pour hot water over batter. Do not stir. Bake at 350 for 40 minutes or until pudding is bubbly and cake springs back when touched lightly in center. Cool of wire rack. Serve warm with ice cream. Makes 8 servings.