Eli's Cupcakes


We had some friends over for dinner. Here is what's left after Eli, our cat jumped up on the dinning room table and discovered them! I made a vanilla cupcake with manderine juice frosting! For cupcakes, they turned out a bit dry becuase I forgot to take them out of the oven....
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On Friday night we had a holiday get together for our new friends at the dog park. It was so much fun to be able to talk to these people without worrying about being on poop patrol! Here is what's left of this amazing tart. It was so easy to make! Check it out! I found the recipe from Giada De Laurentiis, but mine is a tiny bit different...

1/2 stick unsalted butter, chilled, cut into 1/2-inch pieces, plus more for greasing pan
Eight 4 1/2-inch-long plain or almond biscotti cookies, coarsely broken (about 5 1/2 ounces)
1/4 cup packed dark brown sugar
3/4 cup c jam ( I used Tayberry jam from Swanton Farms)


12 ounces semisweet chocolate chips, such as Ghiradelli
1 cup heavy cream
3/4 cup chopped shelled pistachio nuts
Salt flakes, such as Maldon


For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Combine the biscotti, butter and sugar in a food processor. Blend until the mixture forms moist crumbs that stick together when pressed. Firmly press the crumbs into the bottom of the prepared pan. Bake until golden and feels firm to the touch, about 15 minutes. Cool to room temperature, about 20 minutes. Spread the cherry preserves over the cooled crust leaving a 1/2 to 1-inch border.

For the filling: Place the chocolate chips in a medium bowl. Heat the cream in a medium saucepan over medium heat to just below a boil. Remove the pan from the heat and pour the cream over the chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Pour the chocolate filling over the jam and sprinkle the 1/4 cup pistachios on top. Refrigerate for at least 5 hours or preferably overnight.

Loosen the tart from the sides of the pan by running a thin metal spatula around the edge. Unmold the tart and transfer to a serving plate. Sprinkle with a pinch of salt flakes, if using. Cut into wedges and serve.