Cupa Cupa Cupa

Cupa Cupa Cupa ..... what?  Is it a cobbler, a buckle, a cake?  You decide.  What I know for sure is this is the fastest, easiest, most delicious dessert!  The name Cupa Cupa Cupa comes from having 1 cup each of sugar, flour, and milk.  Get it?  Cupa (sugar) Cupa (flour) Cupa (milk)?  Personally I think I'll remember the recipe by saying Cupa, Cupa, Cupa, Stick (of butter), LOL.  Make it your own by using your favorite fruit.  Raspberries, blueberries, peaches whatever your heart desires?  Thank you Pioneer Woman for sharing this recipe.  It will stay in my family recipe collection forever!  I bet it will become one of your favorites too.


PRINTABLE RECIPE
Ingredients
1 c Sugar (plus 1/4 c for sprinkling over the top)
1 c Self Rising Flour
1 c Milk
1 stick of butter
2 c Blackberries (use any fresh or thawed frozen fruit you like)


Preheat oven to 350 and grease an 8x8 baking dish.  Rinse and dry the blackberries if fresh.  If frozen follow the thawing directions on the bag.  Combine sugar, flour, and milk in a bowl.  Mix well.  Melt the butter in the microwave, let cool for a minute, and then add to the batter.  Stir together and pour into the baking dish.  Place fruit on top of the batter and sprinkle about 1/4 c sugar over the top.   Pop it in the oven for 1 hour and let the magic happen.  The batter will puff up all around the gooey fruit.  At about 50 minutes I take it out of the oven and sprinkle 1 tsp sugar over the top and pop it back in the oven for the last 10 minutes.  


Whip up some fresh whipped cream for the top!!!!


Que the angels for glorious singing ;-).


To-da-loo,
Shannon


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Mini Orange Chocolate Chunk Cake

Orange and chocolate is a fantastic combination!  When I first heard of the two being combined it sounded so odd to me.  Why?  I don't know.  What I do know is EVERYTHING tastes better with chocolate.  So when my sister in law gave me a piece of her chocolate orange one Christmas, you know, the ball of chocolate you whack on the counter I obliged.  Oh My! My life has not been the same since.  When I see recipes with the combination of orange and chocolate my mouth waters.


So I was on the elliptical machine getting in a work out one day and there was nothing entertaining on TV.  So I flipped over to the Food Network channel.  (Funny, right?)  And there was Ina Garten making the most delicious cake.  There I was burning calories, salivating, and plotting when I could make this delicious concoction.  Well the occasion finally presented itself.  We had dinner guests last weekend and they were in for a treat.  


Ready, here we go!

PRINTABLE RECIPE
Mini Orange Chocolate Chunk Cake
inspired by Ina Garten


The List of Ingredients
1/4 lb unsalted butter at room temperature
1 c sugar
2 extra large eggs at room temperature
1/8 c grated orange zest (2 large oranges)
1 1/2 c all purpose flour plus 1 Tbsp
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/4 c freshly squeezed orange juice
3 oz buttermilk at room temperature
1 tsp pure vanilla extract
1 c. good semisweet chocolate chunks


For the Syrup
1/4 c sugar
1/4 c. freshly squeezed orange juice


For the Ganache 
4 oz good semisweet chocolate chips
1/4 c heavy cream
a small pinch up to 1/2 tsp (if you really like coffee flavor) of instant coffee granules.   If you hate coffee just leave it out.


Preheat the oven to 350.  Grease and flour (I used Bakers Joy spray) 6 individual serving molds.  The best option I had was to use a popover pan.  A jumbo muffin pan would work just as well.  Just use what you have.


Cream the butter and sugar for about 5 minutes.  Yes I actually set the timer for 5 minutes, LOL.  Then add the eggs 1 at a time, then the orange zest.

Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a bowl.  In another container combine the orange juice, buttermilk, and vanilla.  And in another container mix your chocolate chunks with 1 Tbsp of flour.

Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.  When thoroughly mixed gently stir in the chocolate chunks.

Pour into the pans and smooth out the bottoms.

Bake for 30 minutes or until a toothpick or cake tester comes out clean.  Cool for 10 minutes in the pan.

Meanwhile make the syrup.  In a small saucepan cook the sugar and orange juice over medium-low heat until the sugar is dissolved.  Remove the cakes from the pan.  Place them on a rack over a lined tray for easy cleaning.  Spoon the syrup over the cakes.  Allow them to cool completely.

For the ganache melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth.  Drizzle over the cakes.

Place on a serving platter and your done!  Dig in!

Later Alligator,
Shannon