By Book two released Tuesday February 18, 2025. "Women of the American Road: Stories and Recipes From the Women Who Drive." Sarah called me at 9 a.m. "Brenda. It is out." I said, "Sarah. It is out." I sat at the kitchen table. I drank coffee. I looked at the book on the table. I called Dave. He came home from the truck stop at lunch to celebrate. We had sandwiches. He said, "Two books, Brenda." I said, "Two books, Dave."
The signing at Hastings Bookstore Friday was smaller than the first one but intense — sixty people, many of them drivers. Doris Meeks drove down from Wyoming specifically. Carla Rinaldi came from Buffalo. Lynette Carroll came from Tennessee. Three of the women I wrote about drove to Grand Island, Nebraska, to be at the event. I cried for ten minutes when they all walked in. I signed their copies first. I did not know this would happen. Sarah had arranged it. She is a saint. I hugged her for a long time.
Drove Monday only.
Gayle had a good release week. She was excited for me. She wore lipstick for the picture we took with all three drivers at our house Saturday. "Second book," she said. "You are a professional."
After a week like that — sixty drivers at a bookstore in Nebraska, three of the women I wrote about walking through that door, Gayle in lipstick — I did not want to bake a whole cake. I wanted something fast and bright and just for the moment. Dave was back at the truck stop by Monday. It was just me and the kitchen table again, and I wanted something that felt like a party in two minutes flat. This funfetti mug cake is exactly that.
Vanilla Funfetti Mug Cake
Prep Time: 3 minutes | Cook Time: 90 seconds | Total Time: 5 minutes | Servings: 1
Ingredients
- 3 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- Pinch of salt
- 2 tablespoons whole milk
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon rainbow sprinkles (plus more for topping)
- 1 tablespoon white chocolate chips (optional)
Instructions
- Mix the dry ingredients. In a large microwave-safe mug, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Add the wet ingredients. Pour in the milk, melted butter, and vanilla extract. Stir with a fork until the batter is smooth and no dry streaks remain.
- Fold in the sprinkles. Gently stir in the rainbow sprinkles and white chocolate chips if using. Be careful not to overmix, or the sprinkles will bleed into the batter.
- Microwave. Microwave on high for 60–90 seconds, checking at 60 seconds. The cake should look just set in the center — slightly moist is fine; it will continue cooking briefly from residual heat.
- Finish and serve. Top with an extra pinch of sprinkles. Let cool for 1 minute before eating directly from the mug.
Nutrition (per serving)
Calories: 420 | Protein: 5g | Fat: 18g | Carbs: 60g | Fiber: 1g | Sodium: 180mg