Last year, I mentioned that a must-have for me was Georgetown Cupcakes new cookbook, The Cupcake Diaries.

Well, my mom got it for me for Christmas and I had so much fun flipping through the pages of this sweet cookbook/story of the two sisters behind the establishment.  In honor of their famous Valentine's Day treat, I made my first batch of their Red Velvet Cupcakes.  They were so yummy!

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I followed the instructions and after I finished adding all of the ingredients the batter was a little thick.  I was nervous because I thought I did something wrong but they turned out to be super-filling cupcakes.  They were rich and a perfect sweet treat to share with family and friends.  I even made a batch of mini's and took them by our favorite nurses on Valentine's Day to show how much we love them!  I've had these little boxes (Martha Stewart) and they looked so cute all nestled together and ready to be eaten :)

Here is a video of the sisters explaining how to make the cupcakes:

To have a balance to the sweetness, I made these delicious stuffed potatoes the other night to go with our pork dinner.

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My mom used to make these all the time and my brother and I loved them so I thought the girls might like them too.

Here is the recipe:

- Six red potatoes (I usually do one per guest)

-1/4 cup of Ranch dressing

-1/4 cup of sour cream

-1/2 cup of colby & monterary jack cheese

- 1/4 cup of breadcrumbs (can add more if the mixture is runny)

- Bacon bits or baked proschutto (I was out of this but it really does kick the potatoes up a notch on the yumminess scale)

-Salt & Garlic Pepper

- Extra Virgin Olive Oil & Sea Salt

- Sprinkling of Breadcrumbs (topping for potatoes)

Boil the potatoes until soft.  Let cool and then cut each potato in half.  Using a spoon, scoop out the inside of the potato, careful not to break the outside.  Once all of the potatoes have been scooped into a bowl, add the ranch, sour cream, cheese, breadcrumbs, bacon, and salt and pepper.  (Be careful not to get the mixture too runny...add half of the ranch and sour cream at first then incorporate the rest if the mixture looks dry.)  Spoon the mixture into each half of the carved potatoes. Using a basting brush, cover the potato skin with olive oil and salt before placing onto cookie sheet.  Add another layer of breadcrumbs to the top of your stuffed potato and sprinkle with olive oil before cooking.  Bake at 350 degrees for 20-30 minutes until top is golden brown.

Hope you can make these sweet and salty recipes this weekend!

Till next time, let your light shine!

Blessings, christen

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