THE DOG WHO KNEW TOO MUCH, the sixth book in the Paws and Claws Mysteries by Krista Davis, is another charming addition to an endearing series. From the inviting adorable cover (who can resist Trixie and Twinkletoes!) to the heart-warming quote at the beginning: “A dog is the only thing on earth that loves you more than you love yourself,” this newest release draws the reader in from the very start. The protagonist, Holly Miller, is co-owner of the Sugar Maple Inn with her Oma. I love the relationship these two women have along with the various pets that come to share their abode. They are caring and leave you with a warm fuzzy feeling despite the conflicts that might come their way…like murder. Ms. Davis has created and developed the characters over the course of the series, so that they’ve grown and become like good friends. I appreciate that the pets are also allotted the author’s expertise with character development so that each animal has a unique personality. This makes Wagtail seem all the more realistic.
The charming pet-centric town of Wagtail is playing host to the doggie star and cast of a popular TV program who are visiting for some rest and relaxation. But when Holly’s body-finding dog, Trixie, finds a victim during one of the star’s events and when local pure-bred dogs start disappearing, Holly knows she must get involved and help solve the mystery. Ms. Davis weaves the subplots into the central murder mystery and oft times I wasn’t sure how she would manage to tie the pieces together. But she did and left me feeling thoroughly entertained and impressed! There were plenty of clues and suspects, but honestly I was enjoying the flow of the story so much I just wanted to sit back and go along for the ride while I watched it unfold. All in all, if you enjoy a pet-themed mystery, with well-developed characters, and a great plot, this is one series you shouldn’t miss!
As owner of the Sugar Maple Inn, Holly enjoys the baking of her Oma and the chef who provides yummy meals for the guests. One of the desserts Holly eats is Zucchini Pineapple Cake. Fortunately for the reader, Ms. Davis provides the recipe at the back of the book along with several other recipes for humans and pets alike. I had the opportunity to make the Zucchini Pineapple cake back in late summer when zucchini was still prolific in gardens. Oh my… I’m not sure any other recipe could ever come close to being as delicious a way to use up squash! Super moist, thanks to both the pineapple and zucchini, this dessert/snack cake is pretty easy to make once you grate the zucchini (I used the grating disk on my food processor). And I didn’t feel guilty about serving it since I knew that there was both fruit and vegetables in the dish. The next time a bumper crop of zucchini heads my way, this will be the recipe I reach for.
When a famous pooch comes to Wagtail for some downtime, inn owner Holly Miller learns that murder never rests in this all-new Paws & Claws mystery in the New York Times bestselling series.
America’s favorite dog comes to pet-friendly Wagtail for some rest and relaxation, but Holly quickly discovers that this perfect pup is a total scamp who takes every opportunity to run off and misbehave. During an outdoor treasure-hunting game, the star dog and Trixie, Holly’s beloved Jack Russell terrier, stumble across a dead body.
Holly has more than murder to worry about, though, when a man shows up after reading an article featuring Trixie in a magazine and claims that he is the dog’s rightful owner. Holly will need to prove that she is her pup’s only parent and catch a killer to restore peace to her pet-loving happy place.
A special thanks to Krista Davis for providing one winner with a print copy of THE DOG WHO KNEW TOO MUCH. Print limited to U.S. residents only. Contest ends Sunday, December 8, 2019 at 11:59 pm PST . Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)
- 3 cups shredded zucchini (about 11.5 ounces. Don't pack the measuring cup.)
- 1 can (8-ounces) pineapple chunks, well drained
- 2 cups flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup milk (2% or higher)
- 1 teaspoon white vinegar
- 3/4 cup vegetable oil
- 3 eggs
- 2 cups sugar (if you plan to use frosting then use only 1-1/2 cups sugar unless you like it very sweet)
- 2 teaspoons vanilla
Preheat oven to 350 degrees (F). Grease and flour a 9 x 13-inch baking dish.
In a food processor, shred the zucchini and the drained pineapple. Set aside.
Combine the flour, cinnamon, baking soda, baking powder, and salt in a bowl and stir well with a fork to combine.
Beat the eggs lightly, add the sugar and beat until thick. Slowly beat in the oil and milk, then add the flour mixture.
When combined, stir in the shredded zucchini, pineapple, vanilla, and vinegar.
Bake 45 - 50 minutes. When cool, serve with lightly sweetened whipped cream if desired.
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I was provided an advance copy. All thoughts and opinions are my own.