I have been meaning to review this place for ages! I have eaten here soooo many times and every single time it has been consistent. The staff seem to all love their jobs, I often see the owners serving tables too. The food is always top notch and delicious.
I mostly order the chicken wings which are the best in Dublin, their bang bang shrimp is also amazing, quite expensive, I think its €11 and you only get 6 prawns on a bed of lettuce but it's yum! I have also had the pork belly which is exactly what you want when you order pork belly, crispy on the outside but tender and succulent meat. Trust me if you are ever out in Skerries, you HAVE to visit this place....you will not be disappointed!!
http://www.bluebar.ie/
Tuesday, 17 April 2012
Recipe: Oreo Cookie Cupcakes
Oreo Cookie Cupcakes (originally from Annies Eats Blog but changed the recipe a bit)
Makes 24
Ingredients:
24 Oreo halves with cream filling attached
2 1/4 cups plain flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter at room temperature
1 2/3 cups plain sugar
3 large egg whites at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting
8 oz. creem cheese at room temperature
6 tbsp butter at room temperature
1 tbsp vanilla extract
2 cups icing sugar, sieved
2 tbsp. heavy cream
Oreo cookies crumbs
24 oreo halves (the other disk from the cookie from the beginning)
Method:
Preheat your oven to 180 degrees celcius (350 F, gas mark 4)
Linee your cup cake trays with 24 cupcake cases
Place the halved oreo cookie in base of tray with cream filling facing upwards
In a mixing bowl, combine flour, baking powder & salt and stir together, set aside.
In the bowl on an electric beater, combine your butter & plain sugar and beat them together on a medium-high speed until light & fluffy
Blend in the egg whites one at a time, beating well after each addition.
blend in the vanilla extract.
With mixer now on low speed beat in half of the dry ingredients until incorporated.
Add the milk and beat until combined.
Then mix in the remainder of dry ingredients
Now fold in the chopped oreos with a spatula and be careful not to over mix
Evenly divide the batter between the cupcake liners.
Bake for 18-20 minutes rotating your cupcakes trays half way through
To check if cakes are cooked stick a wooden skewer into the centre of the largest cupcake and if it comes out dry its cooked!
Let cool in the trays 5-10 minutes then transfer to a wire rack to cool completely
For the frosting:
Combine the cream cheese and butter in a bowl and beat on medium-high speed until smooth approx 1 minute
Blend in the vanilla extract.
Beat in the icing sugar until incorporated and smooth approx 1-2 minutes
Add the heavy cream to the bowl & beat on medium-low speed until incorporated and then increase speed to mediu-high and whip for 4 minutes to make mixture light and fluffy scraping down the sides of the bowl as needed.
Frost the cupcakes as desired and sprinkle the Oreo crumbs over the top and put a half cookie (the remaining disk from the half you already used for base)
Enjoy xx
.
Makes 24
Ingredients:
24 Oreo halves with cream filling attached
2 1/4 cups plain flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter at room temperature
1 2/3 cups plain sugar
3 large egg whites at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped
For the frosting
8 oz. creem cheese at room temperature
6 tbsp butter at room temperature
1 tbsp vanilla extract
2 cups icing sugar, sieved
2 tbsp. heavy cream
Oreo cookies crumbs
24 oreo halves (the other disk from the cookie from the beginning)
Method:
Preheat your oven to 180 degrees celcius (350 F, gas mark 4)
Linee your cup cake trays with 24 cupcake cases
Place the halved oreo cookie in base of tray with cream filling facing upwards
In a mixing bowl, combine flour, baking powder & salt and stir together, set aside.
In the bowl on an electric beater, combine your butter & plain sugar and beat them together on a medium-high speed until light & fluffy
Blend in the egg whites one at a time, beating well after each addition.
blend in the vanilla extract.
With mixer now on low speed beat in half of the dry ingredients until incorporated.
Add the milk and beat until combined.
Then mix in the remainder of dry ingredients
Now fold in the chopped oreos with a spatula and be careful not to over mix
Evenly divide the batter between the cupcake liners.
Bake for 18-20 minutes rotating your cupcakes trays half way through
To check if cakes are cooked stick a wooden skewer into the centre of the largest cupcake and if it comes out dry its cooked!
Let cool in the trays 5-10 minutes then transfer to a wire rack to cool completely
For the frosting:
Combine the cream cheese and butter in a bowl and beat on medium-high speed until smooth approx 1 minute
Blend in the vanilla extract.
Beat in the icing sugar until incorporated and smooth approx 1-2 minutes
Add the heavy cream to the bowl & beat on medium-low speed until incorporated and then increase speed to mediu-high and whip for 4 minutes to make mixture light and fluffy scraping down the sides of the bowl as needed.
Frost the cupcakes as desired and sprinkle the Oreo crumbs over the top and put a half cookie (the remaining disk from the half you already used for base)
 |
| Half Oreo cookies in cupcake liners |
Cake Batter
 |
| Out of the over, cooling on a wire rack |
Enjoy xx
.
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