Mini Me Making Mini Muffins

Ladies and Gentlemen,
The Easy Bake Oven is BACK!
If you had one, you remember how your tiny cake was baked with only the heat from the light bulb inside. What a novelty!
Today’s Easy Bake Oven does not cook with a light bulb. To be honest, I have no idea how the thing works, but you plug it in and it gets damn hot. Slide the tiny tray of dough in for 12 minutes, then Bon Appetite!
Quinn was chomping at the bit to bake pretzles in her new oven. Let me tell you that the box of mix can be quite deceiving. It looks like you will get big, lucious, Aunt Annie-esque pretzles. They are more like tiny blocks of dough.
This however did not slow down Quinn. She baked two batches and ate them all in record speed.
Thanks, Grandma! Quinn will be baking you some muffins as big as your pinkie to show you her gratitute.

You know what else is making a comeback these days? The Crock Pot!!! Oh how I am loving mine this winter.
Last night I replicated my husband’s favorite dish from our local Mexican restaurant.

Chili Verde
2 lbs pork shoulder
2 tsp salt
2 tsp pepper
1 lb tomatillas, husked and rinsed (You can substitute 1 16 oz jar tomatilla sauce if you cannot find fresh tomatillas.)
1 can fire roasted tomatoes
1 small can green chopped green chilies
1 c chicken stock
Cooked Rice
Season pork shoulder with salt and pepper. Place in slow cooker.
Add remaining ingredients.
Cook on high for 3.5-4 hours, until pork is super tender.
Shred pork in crock pot with two forks.
Serve over rice. Garnish with Cilantro

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