browneyedbaker.com

Does anyone want to come over to mine for cupcakes cause there’s about four other plates of these that need eaten (I may have slightly underestimated how many the recipe would make…)?

Recipe was taken from browneyedbaker.com’s Chocolate Salted Caramel Cupcakes.
For anyone looking to make them I’d suggest halfing the ingredients for the frosting (it makes far too much; I’ve got a full bowl left with nothing to put it on), and taking out at least 1 cup of icing sugar (American recipes call for so much icing sugar in cream cheese frosting and I really think it’s completely unecessary; tastes just as sweet with half as much, to me).

Loaded Baked Potato Dip

INGREDIENTS:

16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives

DIRECTIONS:

Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.