Super obsessed with my new Press sweater!
Last week we finally ventured down to Hingham to eat at Wahlburgers.
I’ve been wanting to go since it first opened last September, but I was worried it would be too crowded — I wanted the novelty to wear off first. I never managed to find a day that worked and then a few weeks ago I saw a commercial for the A&E show “Wahlburgers.” I thought “great, it’s going to get crowded again!”
Well, Bobby had to take a day out of work for a Massachusetts Department of Safety test at Bunker Hill Community College in Boston and they had scheduled it so that he’d get out at lunch time. Under normal circumstances I’d drag him into town afterward, but it was freezing. I figured it would be a perfect day to finally try Wahlburgers, since it was a weekday.
Even though the weekday aspect didn’t help as much as I thought it would, we managed to get in and order within 5 minutes. The restaurant has two sides; on the left is full-service and a wait (it was 25 minutes) and on the right is a counter where you order and then “find” a seat. I was told at the door that they “don’t let you order unless there is a seat available.” I’m not quite sure how that pans out on a Saturday night, but it worked great for us (a booth opened up as we were ordering).
I got the spinach salad with chicken and the sweet potato tater tots. Bobby got a double decker burger with regular fries. Everything was really delicious. My salad was perfect, with just the right amount of apples, gorgonzola, and red wine vinaigrette. And the tots were amazing. I’ve been having cravings for them ever since. Bobby said his burger was excellent — his only qualm was that he wished he’d gotten the triple decker. Sigh. Boys.
I’ve read that they’re putting a second location in Lynnfield at Market Street, which would be awesome, since I basically go there every weekend to hit up Whole Foods. I’ll be able to satisfy those tater tot cravings and then top it off with Pinkberry. It’s like Lynnfield is the new Hingham…
Today is Robert’s birthday, so I made him these Oreo cupcakes that he’s always wanted from the book “Cupcakes, Cupcakes, and More Cupcakes,” by Lilach German.
They were fairly easy to make & were quite delicious.
What you’ll need for the cupcakes:
- 2 1/2 cups flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup butter (2 sticks) at room temp
- 4 eggs
- 8 finely chopped Oreos
What you’ll need for the frosting:
- 1 cup whipping cream
- 3 tablespoons powdered sugar
- 10 roughly chopped Oreos
Preheat the oven to 350 and insert cupcake liners into tins. This recipe says it makes 12 cupcakes, but I ended up having enough batter for 18.
Finely chop up Oreos on a cutting board.
In a bowl, sift flour, baking powder, salt, and baking soda. Set aside.
In the bowl of a stand mixer, cream the butter and sugar together until the mixture is light and airy. Reduce mixing speed to low and add eggs one at a time.
Gradually add in the dry ingredients and then the chopped Oreos, mixing until the batter is smooth.
Fill the cupcake liners two-thirds full and bake for 20-25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in the cupcake’s center comes out clean.
Let cool on a wire rack.
For the frosting, make sure that the bowl, whipping cream, and beaters are chilled. I popped mine in the refrigerator while the cupcakes were baking.
With a handheld mixer, beat whipping cream and powdered sugar until soft and creamy (this will take a while).
Chop up some more Oreos & fold them in with a spatula to prevent the pieces from crumbling further.
Scoop frosting onto cooled cupcakes. I only had three Oreos left from the package, so I chopped those up and sprinkled them on top, too.
Enjoy with a glass of milk, because, c’mon… Oreos need milk!