Night and Day

 

I miss having a crowd to cook for. Most of my favorite dishes serve a dozen people or more. But these days I’m just cooking for the three of us. So, I’m always happy to discover yummy recipes that won’t leave any leftovers:

 

Blueberry Cake-in-a-Cup

 

2 tablespoons butter

1/4 cup flour

2 tablespoons sugar

1 egg yolk

1 tablespoon milk

1/4 teaspoon vanilla

1/4 teaspoon baking powder

2 tablespoons blueberries, fresh or frozen

1/4 teaspoon chopped crystallized ginger

2 tablespoons powdered sugar

1/2 teaspoon lemon juice

 

In a large microwave-safe mug, microwave butter until melted. Watch it carefully! Over-nuked butter can explode! Stir in flour, sugar, egg yolk, milk, vanilla and baking powder until blended. Gently fold in blueberries and crystallized ginger and microwave 90 seconds or until cake pulls away from sides. Let stand 5 minutes. Meanwhile, in small bowl combine powdered sugar and lemon juice until smooth. Drizzle over cake.