By: Cori Sue

Do you remember when whoopie pies were a thing? Back in 2010, I Bitched about a heated debate with my then-boyfriend of the merits of cupcakes vs. whoopie pies. Well, much like our relationship, whoopie pies are so last year—and I’m so over it.

Judging by the 15 to 20 cupcakeries in Washington, cupcakes are a permanent fixture on the foodie scene.

But, if you’re looking for the newest and hottest baked good trends—a fun, flirtatious new lover, if you will—look no further than the cake pop.

The ladies over at Alexandria Cake Pops stole my cake pop virginity on Valentine’s Day (romantic, I know). And, I have to say, I’m hooked.

Photo credit: Alexandria Cake Pop

Cake pops—a circular globe of baked goodness on a stick—are approximately three bites of heaven. Richer than a cupcake, the cake is extremely moist and the outside is a hard shell that’s both candy and frosting at the same time.

Alexandria Cake Pop was founded by Tamara Wilson and Emily Baird, friends who tired of their job working at a regional magazine and decided to strike out on their own.

Wilson had been baking cake pops for fun. Her first large batch was whipped up for a change of command ceremony for her husband, who is a commander in the National Guard at Walter Reed Battle Company. They were such a hit at the ceremony, it was not long after that Wilson decided to make the bakery a full-time gig—and convinced Emily to join.

Now, six months in to their new endeavor, I met Tamara and Emily when they were kind enough to donate 200 cake pops to my Valentine’s Day trip to Walter Reed. As a military wife, Tamara valued our cause of helping wounded soldiers and was happy to assist.

Photo credit: Alexandria Cake Pop

Between munching on delicious chocolate truffle and red velvet cake pops, I asked the girls why cakepops beat out the cupcake as the best dessert around. Here’s what they said:

(1) For starters, they last a lot longer—because of the way they’re baked and they’re wrapped in cellophane. Cakepops last 7-10 days at room temperature and taste just as fresh as the day you bake them.

(2) They’re less messy. They stay on the stick and don’t crumble off. (Truth)

(3) They’re great party favors—you can eat them now or later.

(4) They’re smaller than a cupcake (and less calories), but equally as rich so you’re just as satisfied.

(5) You can get more creative when decorating a cake pop. Tamara’s favorite design is a moustache, which you can take pictures with at events. Meanwhile, Emily loves the sushi cakepops—which look exactly like sushi but happen to be dessert.

Photo credit: Alexandria Cake Pop

While the girls don’t yet have a brick and mortar location, they’ve been very busy whipping up their treats for parties and events. You can order cakepops by the dozen on their website for $29.99 with a $10 delivery charge. They also ship anywhere in the country. Come spring, you can find them in the Old Town Farmer’s Market on Saturdays.

By: Cori Sue

Every year, I make about a dozen small resolutions, which include everything from bad habits I want to break, goals I want to accomplish and trips I want to take. (Type A much?) I usually knock out about 10 of the 12. This year, my dear friend and Colombian travel partner, Anna, said to pick a word for the year, sort of like a theme.

Because I can’t pick just one, I’ve decided upon “stress management” and “enrichment.” I intend to accomplish aforementioned words by traveling, exercising, reading more, and focusing on hobbies I enjoy.

First step? Sign up for goodreads, then spend too much money at KramerBooks.

Second step? Create Boston Marathon training plan, then spend too much money at Lululemon. (Have you felt that chill? A windbreaker was a must-have.)

Third step? Head to Whole Foods, then stock up on baking supplies and pull out the pink mixer.

Looks like my resolution to save money may never come to fruition.

And now, in the name of enrichment, I bring you a delicious recipe for fancy pants cream-cheese filled cupcakes. What are your words for 2012 and how do you plan to accomplish them?

Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. salt
- 6 tbsp. butter, softened
- 3/4 cup sugar, plus 2 tablespoons
- 1 egg, at room temperature
- 2/3 cup milk, at room remperature
- 5 ounces cream cheese, softened
- 3 tsp. vanilla extract
- 2 tbsp. mini semi-sweet chocolate chips

Ganache Frosting:
-3/4 cup semi-sweet chocolate chips
- 1/3 cup heavy cream

Directions:
1. Preheat oven to 350 degrees Farenheit.
2. In a medium bowl, mix together the flour, cocoa powder, and salt. Set aside.

3. Using a mixer, cream together the butter and 3/4 cup sugar until pale yellow, for about one minute. Add the egg and stir until combined.
4. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined, set aside.
5. In a small bowl, mix together the cream cheese, 2 tbsp. sugar, and vanilla. Stir in the chocolate chips/
6. Fill the prepared cupcake liners with enough chocolate batter to cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter, so that the cream cheese filling is not visible.

7. For the frosting: melt chocolate chips in a microwave-safe bowl, for approximately 1 minue. Stir in cream, whisking until chocolate mixture is fully melted and smooth.
8. Bake cupcakes for 18 minutes, let cool.
9. Dip each cupcake into the ganache, forming an even layer of frosting

Blogger’s Note: Leopard cupcake liners are not required but highly recommended.

By: Cori Sue

Amid these 100+ degree temperatures, some of my gals have been mumbling about the heat curbing their appetites. I’m not very sure anything can curb my appetite (Coffee? No. Illness? No. Heat? Certainly not). My love of food—more particularly carbs and sugar—will stand the test of time along with the greatest of love stories.

In an attempt to bake something other than cupcakes, I went for muffins. Same cute wrapper, same size, same fluff, less sugar = healthy! (OK, not really). But, I used all natural ingredients, whole wheat flour, and loads of organic blueberries.

Additionally, I was feeling quirky and wanted to say “Muffin! I made you muffins!” when the boyfriend came home.

Muffin was satisfied with the muffins, which came out moist and dense, and loaded with blueberries. It’s a very simple, reliable recipe that I’ll turn to when I’m lacking inspiration. All in all, a win-win for the muffins.

Photo credit: Cori Sue Morris

Buttermilk Blueberry Muffins

Adapted from food.com

Ingredients:
- 2 1/2 cups whole wheat flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup sugar
- 2 eggs beaten
- 1 cup buttermilk
- 4 ounces butter
- 1 1/2 cups blueberries
- 2 tsp. vanilla

Directions:
- Sift dry ingredients (flour, baking soda, baking powder, salt) together.

Photo credit: Cori Sue Morris

- In another bowl, whisk eggs, buttermilk, melted butter, vanilla and sugar together.
- Make a well in the dry ingredients, and pour in liquid ingredients. Whisk together thoroughly.
- Fold in blueberries.
- Pour batter into greased muffin cups (or cupcake wrappers) and bake for 18-20 minutes at 400 degrees.

Photo credit: Cori Sue Morris

By: Cori Sue

Beyond politics, power, and poor dressing, Washington nowadays is also known for its food scene, more specifically, cupcakes and food trucks. (Is anyone sick of these two trends yet?)

Despite our burgeoning food scene, Washington has fairly limited options for middle-of-the-road, delicious, affordable dining. Dining out for lunch is often a chore. This is changing, mostly due to the expansion of Sweetgreen and the arrival of a dozen—then about a dozen more—food trucks that tool around downtown Washington bringing all types of cuisine to 9-to-5ers.

While I follow all the food trucks on Twitter, I rarely have a chance to check them out. I’ve tried DC Empanadas and Curbside Cupcakes, but beyond that, none. Last Friday, I popped over to Truckeroo to check out some more.

My healthy meal began with a hangover-curing rich and creamy goat cheese mac n’ cheese, topped with tomato jam and basil and tarragon panko crumbs from the CapMac truck. It was slightly cold in places, which I assume is a common problem for cuisine coming from a vehicle. Additionally, I would have preferred fresh tomatoes rather than a tomato jam. However, the cheese was creamy, flavorful and delicious and I wouldn’t change anything about the mac n’ cheese itself. Well done, CapMac.

Of course, I couldn’t resist cupcakes from a pink truck. So, I headed to Sweetbites, one of the very few cupcakeries in the DC metro area I have not visited. Sweetbites reminds me a lot of Hello Cupcake with the pink, the branding, and even the way the cupcakes are frosted.

Sweetbites offers 11 flavors of cupcakes on its mobile truck every day. Flavors include cookies and cream, piña colada, salted caramel, chocolate ganache and more. They also serve coffee, muffins, bars and other baked goods.

Photo credit: Cori Sue Morris

My friends and I opted for red velvet and chocolate peanut butter. Again, the chocolate peanut butter cupcake tasted very similar to the same flavor I sampled at Hello Cupcake. The cupcakes were good. They weren’t cold, so the frosting was moist, which is a major plus. They were normal size, unlike the monstrosities at Baked & Wired and Crumbs.

Photo credit: Cori Sue Morris

In sum, the cupcakes are good, certainly better than mobile competition Curbside Cupcake. If you’re a fan of Hello Cupcake, you’ll definitely like Sweetbites.

Photo credit: Cori Sue Morris

The Cupcake 5 Factor:
Pretty? Yes
Extensive Flavor Selection? Yes.
Moist cake? Yes.
Good Frosting? Yes
Good Ambiance? N/A, outdoor eating.

Sweetbites Mobile, find their location on their Web site or follow them on Twitter.

By: Cori Sue

We all know I love cupcakes almost as much as I love brunch. We also know I rarely leave the District. But, there are two reasons I brave the red line to head to Chevy Chase: Bloomingdales (and all the other great shopping), and cupcakes from Frosting.

I first wrote about Frosting when it opened on Chevy Chase Circle in May of last year. The story is too cute to be true: Owners Michelle and Todd Bracken met on Match.com, fell in love, and he helped her fulfill her dream of opening a bakeshop. Their adorable story was covered by the Washington Post, and made into a book by well-known romance novelist Alison Kent. The bakery just celebrated its first year anniversary with a cupcake eating contest and free cupcakes in May.

Photo credit: Frosting

Frosting’s ‘nilla ‘nilla is the best vanilla cupcake in the city. It’s made using a secret family recipe and the finest vanilla extract. There are daily flavors–vanilla, red velvet, chocolate-vanilla, vanilla-chocolate, and chocolate-chocolate– along with a large expanded menu of creative flavor concoctions that rotate seasonally and can be special ordered.  Some that caught my eye: campire, a chocolate graham cracker marshmellow s’more cupcake, Joe n-Dough, a coffee cake dougnut bottomed cupcake (wow), The G’man, gingerbread with lemon frosting, and many more.

We’re loving on Frosting because (a) the cupcakes are yummy, (b) as writers, we love a good story, (c) as girls, we love a good love story, and (d) sweet Michelle is providing Summer Brunch Soiree attendees cupcakes to to take with you as you leave the party.

It will be a sweet, special day. We’ll see you there!

Photo credit: Frosting

By: Cori Sue

Another week, another cupcake shop opens. Between the media frenzy and ridiculous lines that accompany Georgetown Cupcake, the cupcake food tours, and the Crumbs Cupcake shops popping up on every corner, I thought D.C. was over it. I eat cupcakes, on average, five times a week (hey, this is a judgment-free-zone), and I thought we were over it. Then I saw the sign for Sprinkles pop up on M Street in Georgetown.

Photo credit: Cori Sue Morris

I was honestly in no rush to get there—other priorities include brunch, work and grad school—and the lines made me risk-averse. However, last weekend while shopping in Georgetown we needed a sugar high to save us from the afternoon slump and Sprinkles was line-free.

From a business perspective, Sprinkles is well-branded. Everything—the cupcakes, the menu, the napkins, the take-home cupcake mixes and dog and person apparel—has the same little dot and logo.

Photo credit: Cori Sue Morris

Additionally, Sprinkles offers a good amount of flavor options: traditional flavors such as chocolate and vanilla, as well as cinnamon and sugar, banana and salted caramel. But, it offers nowhere near the extensive flavor selection as its neighbors Georgetown Cupcake and Baked & Wired.

Photo credit: Cori Sue Morris

As always, I opted for the red velvet, because it’s my favorite and provides a good comparison between cupcakeries. While the cake was moist and soft, it lacked flavor. Moreover, the icing was overly sweet—to the point of making my teeth hurt and was missing any cream cheese flavor, the trademark of the red velvet cupcake.

Photo credit: Cori Sue Morris

Christina, who joined me, had the salted caramel cupcake, and also said the icing was too sweet.

She was, however, impressed by the service. “The staff was very friendly and helpful,” she says. “Every staff member I interacted with was efficient, smiling, and enthusiastic and seemed to love their job and stand behind the quality of their product.” This last part, in my mind, puts Sprinkles head and shoulders above Georgetown Cupcake.

Ironically enough, despite the name and the effort the company puts into branding, there are no sprinkles to be found on the cupcakes.

The Cupcake 5 Factor:
Pretty? No.
Extensive Flavor Selection? Yes.
Moist cake? Yes.
Good Frosting? No.
Good Ambiance? Somewhat.

P.S. – If you haven’t had enough of cupcakes in the District, our cupcake guide has been updated to aid in your search.

Sprinkles Georgetown
3015 M St. N.W.
Washington, D.C.
(202) 450-1610

By: Cori Sue

Like any self-respecting female, I’m a total chocaholic. When ordering at a restaurant, I always order the dessert with chocolate. When baking, it’s brownies, chocolate-chip cookies, chocolate and red velvet cupcakes, and so forth.

But, with age, comes an expanded palate. Some of my favorite desserts at restaurants—the egg nog sundae at Churchkey, the toffee concoction at Marvin—have drawn me away from chocolate. (I still become irate when you muck up my chocolate with fruit. Raspberry sauce in chocolate cake? No, thank you.)

Additionally, I have tried my hand at non-chocolate baked goods. I’ve made “The Perfect Blueberry Cake” from our Bitch Brooke, which was, in fact, perfect. And, because it was loaded with blueberries I labeled it a “health food.” Piggybacking off the lemon trend, and capitalizing on my love of anything with cream cheese icing, I whipped up these lemon cupcakes with lemon cream cheese frosting.

I brought half a dozen to my co-Bitch. She said the frosting was a bit too sweet for her liking, so I’d recommend using more cream cheese and less powdered sugar if you like your frosting less sweet.

Check out my precious pink-and-gold damask cupcake wrappers I ordered from Bake It Pretty , a great site for all you bakers out there. While spending far too much money on baking cups, I ordered a frosting kit, so, this was my first try using a frosting bag. Hopefully my skills will improve with time; try not to judge too harshly.

Photo credit: Cori Sue Morris

Cori Sue’s Lemon Cupcakes

(Adapted a long time ago from a Food Network recipe)

Ingredients:
Cupcakes:
- 2 1/3 cup flour
- 4 eggs
- 1 1/2 tsp. baking powder
-1/2 tsp. baking soda
-1/4 tsp. salt
-1 cup butter
- 2 cups sugar
- 1 tbsp. vanilla
-2 tsp. lemon peel
-2 tsp. lemon juice (approximately 3 squeezes)
- 1 cup buttermilk

Frosting:
- 6 ounces cream cheese (room temperature)
- 3 tablespoons lemon juice
-2 1/2 cup powdered sugar

Photo credit: Cori Sue Morris

Directions:

In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat butter, sugar and vanilla together until well-blended and fluffy. Add lemon peel and lemon juice. Then, add eggs one-at-a-time.

Photo credit: Cori Sue Morris

Next, alternate one cup buttermilk and dry mix (while whipping mixture) into the large bowl.

Pour batter into lined cupcake pan, bake at 350 degrees for 17 minutes (between 15-18 minutes, 17 works for my oven). Let cool.

Photo credit: Cori Sue Morris

For the frosting: Mix softened cream cheese with lemon juice, add powdered sugar until well-blended.

Photo credit: Cori Sue Morris

By: Cori Sue

It’s 5:35 p.m. Tuesday and I am running down K Street. Flop flop flop go my Tory Burch flats (the most uncomfortable footwear in the world), pound pound pound goes my heart. The wind is whipping through my hair, blowing a mass of curls in my face, and I can only hope my hairspray actually holds. Of course, a mass of commuters are gawking at me as I trot by, but I don’t care, I’m late to the District Sample Sale.

My rationale? I paid $100 for a VIP ticket and any dignity I lose by sprinting through downtown Washington will be made up by the phenomenal finds and great deals I’m about to snag. And, after a cupcake and a glass of champagne I’ll have forgotten all about it.

So, I pop in at about 5:40, entering in the VIP door and skipping the massive line of well-dressed ladies waiting for regular entry. A VIP ticket, $100 vs. general admission’s $40, gets you early access to the sale, drinks, and appetizers from 5:30 to 6:30 p.m. (Hence the running, those minutes were worth about two bucks each.)

The District Sample Sale is a fashionable charity event that takes place twice-yearly—spring and fall. The area’s best boutiques heavily discount their wares and a portion of the proceeds go to charity, in this case, it was the E.K. Haynes Public Charter School.

This year, the first floor was filled with jewelry and accessories vendors—Queen Bee Designs, Tucker Blair, The Dandelion Patch, Fornash—but I have plenty of costume jewelry so I headed straight to the elevators.

The fourth floor housed 22 boutiques in total, including some of my favorite favorite shops—Urban Chic, Wink, Sassanova, and Simply Soles, along with U Street neighborhood gem Rue 14.

Clothing rack at Urban Chic. Photo credit: Cori Sue Morris

When I popped upstairs I was happy but overwhelmed. Too many options! Too many people! Too many clothes! I have to snag everything cute in my size before someone else does! I’ll kill a bitch! (OK, I didn’t actually think that last one).

Shoes at Sassanova. Photo credit: Cori Sue Morris

Luckily, there are waiters with champagne, white wine, and water waiting for you on every corner to hydrate you as you shop and ease the fast-paced shopping anxiety.

Speaking of drinks, the food and beverage selection was fairly generous. There was an open bar with beer, wine, champagne and mixed drink options, though there was a notable absence of martinis or themed pink drinks like in years past.

The bar. Photo credit: Cori Sue Morris

There was sushi from Current Sushi, Mediterranean food from Kababji Grill, a crepe stand from Cafe Bonaparte, dim sum buns from Ping Pong Dim Sum, and cheese/crackers/dips/veggies zone. And, of course, there was a table loaded with Sample Sale-themed cupcakes from everyone’s favorite fame whore, Georgetown Cupcake.

Georgetown Cupcakes. Photo credit: Cori Sue Morris

I spent about an hour and a half in total at the sample sale, snagging two pieces before the massive crowds came in, drinking my fair share of champagne, and noshing on sushi and cupcakes.

What did I buy, you ask? Here are my heavily discounted finds. A skirt by Milly, my favorite designer, from adorable boutique Julia Farr.

Milly skirt. Photo credit: Cori Sue Morris

And a dress by Tibi, my other favorite designer, from Wink. The dress is a Spring 2011 piece (usually the clothes are from last season).

Tibi dress. Photo credit: Cori Sue Morris

Lastly, the goodie bag, which is allegedly worth $100, did not impress me. There was an ugly makeup bag, a lot of flyers with limited coupons, Popchips (which I love but cost about a dollar), shampoo and conditioner samples for highlighted hair (my hair is not highlighted), no-brand chapstick, post-it-notes from TBD (humorous), some Kate Sommerville samples, and some SkinCando lotion that I was hoping was the “combat-ready lip balm” that I had been dying to try (it was not). I tossed most of the goodie bag—they really need to step it up next year.

The goodie bag, deconstructed. Photo credit: Cori Sue Morris

All in all, the District Sample Sale is a great event for a great cause. It’s definitely worth the VIP ticket if you want to find some good deals and shop in a calmer environment. Cocktails, good food, shopping, lots of fun.

By: Cori Sue

A new Cupcakery opened Saturday. And I was there. Are you surprised? I didn’t think so.

Crumbs Bake Shop, which has locations in L.A., New York, New Jersey, and Connecticut, opened on 11^th and F N.W. this Saturday. I’d never experienced Crumbs, but a few of my friends who work in New York absolutely rave about it.

Photo credit: Cori Sue Morris

Crumbs does set itself apart from other cupcakeries. First of all, the cupcakes are enormous. They blow Bake & Wired—previously the largest cupcakes in the District—out of the water. They have three sizes: taste (mini), classic (normal), and signature (the six-ounce enormity just mentioned). But, the signature is the one they offer in the most flavors in store. They also have basketball-sized cupcakes for parties. (My birthday is in July, just FYI).

Photo credit: Cori Sue Morris

Second, they have a ridiculous selection with all types of flavors. The flavor selection destroys all competition, including Georgetown Cupcake and Lavender Moon Cupcakery, which both have plenty of flavors to choose from.

Photo credit: Cori Sue Morris

They have all your regular flavors: chocolate, vanilla, red velvet, mocha, coconut. Then, they take those run-of-the-mill flavors and jazz them up with flavors like fudge chocolate chip, brownie, “black out,” “good guy” (vanilla with lots of sprinkles), candy, and vanilla coconut. Unique flavors include cookie dough, coffee toffee, pecan pie, cosmo (SJP would be proud), apple cobbler, and others. They also have Hanukkah, Thanksgiving, and Holiday collections.

Essentially, if you go to Crumbs, you will find the cupcake of your dreams.

Photo credit: Cori Sue Morris

Lastly, when you bite into (or, in this instance, cut open) a Crumbs cupcake, you discover it has filling inside. As my friend said last night during our cupcake discussion, “You, like, bite into it, and there’s … delicious shit inside.”

‘Nuff said.

Photo credit: Cori Sue Morris

On our visit, I had Espresso and Bridget had German Chocolate. We were both in chocolate heaven. Our new friend who shared the counter space with us had Oreo, and was disappointed that it was vanilla cake rather than chocolate. (Rather odd, don’t you think?) We also got free coffee with our cupcakes, always a plus.

Photo credit: Cori Sue Morris

The downside of Crumbs? No tables. They have one counter in the window for you to stand at, allowing passersby to witness you stuffing your face. And, the signature size cupcakes are not the type you would be able to eat on the go. So, for those of you who work downtown, you could bring it to your office. But, that could be bad because (a) your coworkers might try to steal your cupcake, or (b) they may judge you for eating a cupcake the size of your head in one sitting.  Don’t say I didn’t warn you.

Lastly, Crumbs has a few (three) flavors of whoopie pies. So, I brought a red velvet one home for beau. It was slightly disappointing. A few notes: It was ugly. It was red velvet but didn’t have cream-cheese frosting (wtf?). I didn’t think it was very yummy. Beau and I decided we aren’t whoopie pie experts just yet so we can’t give an official rating, but it certainly paled in comparison to Crumbs’ cupcakes.

Poor, lone ugly little whoopie. Photo credit: Cori Sue Morris

Great flavors that come in three sizes. (We’re women, we love options).

The Cupcake 5 Factor:
Pretty? No. (Enormous? Yes.)
Extensive Flavor Selection? Yes.
Moist cake? Yes.
Good Frosting? Yes.
Good Ambiance? Somewhat.

Crumbs Bake Shop
604 11th Street NW (F Street)
Washington, D.C.
(202) 737-4001

By: Becca and Cori Sue

It’s the last week before holiday hell (we mean fun!), so use it to your full advantage, people.

Monday

We’re ladies. As such, we love jewelry. So it delighted us to learn that famous designer of gorgeous baubles Ippolita is at the Corcoran tonight at 7 p.m., to discuss the art of jewelry. Tickets, $20, here.

Tuesday

We encouraged our friend Brooke to get her competitive baker’s gloves on this Tuesday … It’s the Crust-Off at Pharmacy Bar, where the first 25 people to show up, pie-in-hand, can sign up to win a $100 bar tab and (more importantly, as hostess Ashley May notes), bragging rights for the best pie in the land. Expert judges, prizes, $2 PBRs, and lots of free pie! Plus, music by Soul Call Paul from 10 p.m. until close. RSVP here.

Wednesday

Beat the hump day blues with a cupcake from newly opened Crumbs Bake Shop at Sixth and F. They’re giving away free coffee with purchase. (The bitches were there at the opening Saturday, review to come this week!) We warn you, the cupcakes are enormous; consider getting one to share!

If cupcakes aren’t your choice of mid-week respite, head to happy hour at Dirty Martini, which just opened in Dupont at 1223 Connecticut Ave. N.W.

Thursday

J.Crew’s cool cousin Madewell opens up shop in Georgetown at 1237 Wisconsin Ave. on Tuesday. On Thursday, they host a cocktail party from 7-9 p.m. If you sign up for their e-mails, you get 15% off. Discounts and cocktails? Score.

Friday

I’ve got your Friday night dinner rezzy rec right here: Rustico in Ballston. I went last weekend for dinner and the food was divine; the service top-notch. Before we waddled out, we counted that we tried seven types of cheese during the course of our dinner. Try the carrot-infused hummus or the Camembert plate to start. Share an entree or two, like the short rib, so tender you can flake it off with a fork. And don’t pass up one of their amazing pizzas. Of course, save room for dessert. The red velvet cheesecake (yes, I said red velvet cheesecake) is topped with cream and chocolate-covered pretzels. Quick! Book!

Saturday

The Lanvin Collection debuts at the downtown H&M! We’ll be in line at 7 a.m., bitches. Bring your coffee, and your sparring gloves. That yellow dress is MINE. Every item in the line comes with a signature garment bag, too!

Photo credit: H&M

Sunday

A lot of local Farmers’ Markets are closing up this weekend for winter, so get out there and stock up on those fresh veggies and flowers this weekend! The Washington Post has a great roundup (and map!) of all the local markets so you can plan your route.