Even more epic than the cheesecake (can it be?) were these cupcakes. I have to put them on my blog, simply to inform the people who read my blog and also attended the birthday party as to how much work they were. The actual cupcakes were kind of a breeze, but the frosting. Oh goodness. The frosting.
As I think back over the recipes of the last three months, one that stands out is the absolutely epic cheesecake I made for my husband’s 30th birthday party. Oh. My. Goodness. It was so amazing that we froze the leftovers to eat at a later date, even though someone had ski-sloped the whole thing and taken all the chocolate ganache off the top. It was that good.
The key to really, really great pancakes? Fat. Cook them (fry them) in a lot of fat. More fat than you would think. Kind of a shallow fry, if you will. Enough fat so the pancake doesn’t even touch the pan, because of the layer of hot oil between it and the iron. That’s the key. Trust me.
Disclaimer: the original name of this recipe was Blarney Cheese & Onion Tart, but I couldn’t find Blarney cheese, so I improvised with baby Swiss. Which I didn’t come up with myself (I told you I wasn’t creative) – they suggest that in the recipe. You need this in your life.