Showing posts with label pet treats. Show all posts
Showing posts with label pet treats. Show all posts

Sunday, April 28, 2013

Nutty's Pumpkin Purrs from Guest Author Liz Mugavero

LUCY BURDETTE: Today I'm thrilled to introduce guest author Liz Mugavero, the author of the Pawsitively Organic Mysteries, set in the small (fictional) Connecticut town of Frog Ledge. The first in the series, Kneading to Die, is due out May 7. 

Welcome Liz, and please tell us a little about the books!

LIZ MUGAVERO: The series stars Kristan “Stan” Connor, a corporate PR bigshot who finds herself jobless after a scandal she can’t spin, and her Maine coon cat Nutty. Instead of jumping right back into the rat race, Stan finds her bliss in small town life and focuses on baking healthy, organic treats for Nutty and the neighborhood animals.

I love feeding my dogs and cats healthy treats and food. Before Stan, Nutty and their adventures, I always bought high quality treats but never made my own. So this has been a great opportunity to learn more about what’s really good for animals, test it out and help spread the word to people who have the same interests. You might be surprised to find out that delicious, nutritious pet treats are fit for you and me to eat, (albeit a bit mushier than we’re used to). That’s part of the reason pets love them! They can taste high quality. I tend to use organic ingredients from my local food co-op, and I buy my eggs from a Chinese doctor who feeds his chickens with special herbs. I’ve also found great organic spices at Whole Foods. Use whatever you feel comfortable with - and whatever your furbaby likes!These treats are good for dogs and cats. It’s a simple recipe so you can get an idea of what it takes to bake for your pet. There are plenty of recipes out there, and Stan is always trying new things, so you’ll never run out of ideas!

Nutty’s Pumpkin Purrs

    •    2 cups almond flour
    •    2 tsp. baking powder
    •    1/2 tsp vanilla
    •    2 tsp. cinnamon
    •    1/2 tsp. ground cloves
    •    3 eggs
    •    3/4 cup honey
    •    1/4 cup canola oil
    •    1 15 oz. can organic pumpkin puree

    1.    Preheat oven to 350° F
    2.    Mix all ingredients in large bowl.
    3.    Lightly spray muffin cups or line with cupcake papers.
    4.    Spoon mixture into each cup.
    5.    Bake for 15 minutes in a mini muffin pan or 25 minutes in a regular muffin pan.
    6.    Cool completely on a wire rack.

**News flash: Liz has a copy of Kneading to Die to give away to a lucky commenter today.**

When she’s not writing mysteries, Liz works in corporate communications in Hartford. Find her at, on Facebook  and Twitter.