Rhubarb Eton Mess and Salmon with Herbs

I have been super busy lately and haven’t shared any of the images from my recipe challenge here, let alone anything else. So, it is time to catch up. First up, is the week one recipe I made. My sister and I had chosen rhubarb, so I made a Rhubarb Eton Mess (a traditional English dessert). Be sure to check out the full post here. Kari (the sister) made a rustic rhubarb tart that you can check out here.

 

For week two we had decided on fresh herbs. I made a simple rosemary salmon on the grill, and it was delicious. My sister made an oregano pesto for her recipe.

Cake in a mug (recipe)

Yesterday my 366 was a picture of cake in a mug that I made for me and my parents. I had some people ask about the recipe, so here it is!

These are super easy to make, and takes about 5 minutes at the most. And, they are delicious. But the best part: it makes two, perfectly portioned pieces of cake. I generally am just cooking for myself so making a whole cake is ridiculous. I usually top them with chocolate syrup and sometimes with a scoop of ice cream; they make for a deliciously rich dessert.

Ingredients:
5 tbs all-purpose flour
5 tbs granulated sugar
2 tbs cocoa powder
a pinch of salt
1/4 tsp baking powder
1 large egg
4 tbs milk
1 tbs melted butter
4 tbs vegetable oil
1/4 tsp vanilla extract
2 microwave safe mugs

Mix the dry ingredients in one of the microwave safe mugs. In a small bowl lightly beat the egg and add in the other wet ingredients, mixing well. Add in the dry mixture, and mix well until fully combined. Pour half the batter in each mug. One at a time, microwave the mugs on high for around a minute. The cake will still look gooey on top, but if you don’t think it is quite done put it back in the microwave for 15 seconds or so. Let cool for a bit, and dig in!