March 29 is our official date of birth for Colt. He is one and is still very energetic, adorable and still as naughty as ever.
Zack and I picked up Colt from the owners in front of a Petco. He was the last of his litter and we were told that he would be a German Shepherd. After watching him grow from a cute little teddy bear into this weird, cute little shaggy-haired dog, we knew he wasn’t full German. He had nice colorations, but he topped out at 50 pounds.
We drove him on his first cross-country trip to Wisconsin over Thanksgiving to see our parents. No one believed us that he was a German. For Christmas, my mom bought us a Mars Veterinary Wisdom Panel in order to test Colt’s DNA. It’s not super cheap, but it’s not over-priced either considering all the information you receive.
It turns out that Colt is 50% Australian Shepherd and only 25% German Shepherd. The test results dive into that his other 25% is a mixed breed that may contain terrier, guard, herding or sporting. It goes into detail about each group. So Zack and I did get a German, but only a little bit. His ears, coloring and excessive whining for sure.
Another good part of the test results is that we know Colt has the MDR1 gene. The MDR1 is a genetic mutation found in many of the herding breeds, some sight-hound breeds and many mixed breed dogs. These dogs require reduced drug doses for most drugs that are pumped by P-glycoprotein. It is good information for our vet to know.
Now that Colt is one, we must celebrate – doggie style! (Recipe okay for humans, too!)
- 1 cup flour
- 1/2 tsp baking soda
- 1/8 cup vegetable oil
- 1/4 cup peanut butter
- 1/2 cup applesauce
- 1/2 cup pumpkin puree
- 1 egg
- 1/2 cup plain Greek yogurt
- 1/4 cup peanut butter
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour and baking soda.
- In a separate bowl mix together vegetable oil, peanut butter, applesauce and pumpkin puree. Once combined, mix in egg and mix until combined.
- Combine wet and dry ingredients and stir until combined
- Pour mixture into an 8″ pan that has been greased with oil.
- Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when pressed lightly.
- Allow to cool before removing from pan
- After cooling, add frosting
- Mix Greek yogurt and peanut butter until well combined. Spread over cake. If not serving immediately, store in refrigerator.