So these sliders were a culmination of many things. But what was most exciting was a chance to use my new slow cooker and finally cook with pork shoulder. Let me tell you, I was not disappointed by either of these two things. On Super Bowl Sunday, I woke up early, put the easy ingredients in the slow cooker, disappeared for hours of coffee, doughnuts, and girl talk, and then came back to something that looked and smelled amazing. I served these with a blue cheese coleslaw and chocolate cupcakes with a salted caramel filling and peanut butter cream cheese frosting. Oh and lots of beer. Um, hello perfect all-day lazy comfort food!

Slow Cooker Pulled Pork (adapted from BHG)

• 3.5 pound boneless pork shoulder roast
• 1 large sweet onion, cut into thin wedges
• 1 bottle of beer
• 1/2 cup ketchup
• 2 tablespoons brown mustard
• 1 tablespoon chili powder
• 1 tablespoon cider vinegar
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper

Blue Cheese Coleslaw

• 1 package shredded coleslaw mix
• 1/2 cup ranch dressing
• 5 oz container crumbled blue cheese
• 1/3 cup sweet onion dressing

Chocolate Cupcakes with Salted Caramel Filling and Peanut Butter Cream Cheese Frosting

One Bowl Chocolate Cupcakes

• 3/4 cup unsweetened cocoa powder
• 1-1/2 cups all-purpose flour
• 1-1/2 cups sugar
• 1-1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350°. Line 24 cupcake cups with papers.
2. Mix all ingredients in one large bowl in order written above. Beat until all ingredients are fully incorporated.
3. Bake for 18-20 minutes (rotating pan half-way through). Let cool.
4. Carve out small holes in each cupcake.

Salted Caramel Filling (From Martha Stewart)

Peanut Butter Cream Cheese Frosting

• 1 (8-ounce) package cream cheese, room temperature
• 4 tablespoons unsalted butter, room temperature
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups confectioners’ sugar

1. Beat the cream cheese and the butter together. Add the peanut butter and vanilla and continue to mix well. Slowly add the sugar and beat until incorporated. Frost cupcakes with a spatula.

Oh seriously, this is the best trio.

{Image thanks to: the Love Shop}

Long weekend bliss! Today I’m focused on brunch with three fab DC girls and GW’s Homecoming basketball game. Then tomorrow, I’m heading up to New York City for a two-day getaway. I have so many fun dates planned – it will be an exciting, quick trip! However you are celebrating President’s day, I hope you have a happy weekend, friends!

{Image thanks to: the Sartorialist}

{Image thanks to: Elle.com, Martha Stewart, Leontine, Anouska, She Finds, Style Me Pretty}  

invitation // reception

I’ve always been a sucker for string lights. While I’d probably do them up a bit more ornate, I love the elegant ease of these two. This invitation would provide a perfect twinkling preview of a magical night ahead. Simple. Lovely.

I wanted to thank everyone who participated in and read the Be My Valentine guest post series this week. I seriously had a ton of fun and I hope we can continue all the love here!

Meanwhile, I enjoyed taking a week off from blogging, even though life seems more hectic than ever! Above is just a few snapshots from the past week, which you’ve seen if you follow me on instagram. Lots of color, pattern, decorating, a mix of really healthy and unhealthy food (um hello cheddar biscuit, sausage and gravy!), and some great times out in DC.

Looking forward to getting back to posting and sharing some fun things soon!

• • •

A Guide For Two Cooks In The Kitchen

When Nikki originally asked me to do a Valentine’s day guest post I was excited, but at a loss as to what to write about. Then I recalled a conversation I had with a chef friend of mine.

Food is so many things, but most importantly food is all about love. And on special days, it’s quite sexy too! My chef friend asked me if I’d ever cooked with someone before and imagine his surprise when I said no, no I had not. For loving food as much as I do and cooking or baking all the time, I’d never cooked with someone!

{via}

Whether you cook with friends, a new love, or a time-tested love cooking with someone can be so special! So here’s what I’ve learned so far:

Keep it simple. One pot dishes like basic braised short ribs or a beef stew are easy and double down on taste. Pair that with a creamy polenta and dinner is set!

{via}

We all know reading the recipe is so important before we set off to cook a dish, but especially so when cooking with someone. This is the time to divide up the tasks! This way everyone stays out of each other’s way.

{via}

Chop, stir, and sip your way to dinner! Maybe mix a cocktail, or pour a glass of delicious wine but let’s not forget we’re having a little bit of fun here!

{via}

For heaven’s sake, turn off the tv and turn on the iTunes (or the Pandora, or the Spotify…whatever you are using)! I’ve always loved cooking to music – while I’m more apt to put on Shakira or Madeleine Peyroux depending on my mood, maybe it’s Lil Wayne or Carrie Underwood that suits your evening? Either way, a dance party in the kitchen and some spontaneous singing into your wooden spoon is just what an evening makes!

If your cooking partner is of the more romantic variety, a dish that needs to sit a bit – like a braise or a soup – gives you plenty of time for a cuddle and maybe a kiss or two. That’s where the wine or cocktail might also play a role? Of course, then there’s roast chicken and we know what Ruhlman thinks of that!

{via}

I’m having fun cooking with people lately – you certainly learn there’s a rhythm to how you operate in your kitchen – but mixing it up with a laugh, a dance, or something sweeter only makes a meal that much better! Do you like to share cooking responsibilities? What are your favorite things to make with someone?

I think I squealed when I found out that Liz from So Much to Smile About lives in DC too. She’s bringing so much style to our city – it’s super exciting! This lucky girl just got back from New York Fashion Week, but she was sweet enough to put together a hot outfit for going out tonight. I love the pops of pink!

• • •

Hi sweet readers! Liz here from So Much to Smile About. While I swear I do love Valentine’s Day, I’m just not a huge fan of pinks and reds – but the perfect LBD and a pop of color? That’s something I can support! So I thought I’d share with you some of my picks for adding in a bit of festive color this Valentine’s Day, whether you’re hitting the town with your girlfriends or have a romantic evening planned! OR even if you’re staying in, who says you can’t wear fabulous pink pumps around the house?

1. BaubleBar necklace / 2. James Perse dress / 3. ASOS bag / 4. BaubleBar earrings / 5. ASOS shoes / 6. Juicy Couture dress / 7. Essie nail polish / 8. Essie nail polish / 9. BaubleBar necklace / 10. Rebecca Minkoff bag / 11. Kate Spade pumps

• • •

Hi there! Annemarie here from Brunch at Saks. I’m so excited to be a part of Cupcakes for Breakfast today. I’ve loved Nikki’s blog since the first day I came across it, so I’m thrilled to be here. With Valentine’s Day coming up, I thought these chocolate chip cookie dough truffles would be just the treat to share.  They’re rather easy to make, look really good dressed up with fun toppings like sprinkles, and best of all they’re egg-free, so the worry of eating them is gone (the guilt, however, remains!). I made these gluten free and dairy free as well, but sub any ingredients that work best for you.  Wishing you lots of love and happiness this Valentine’s Day!

Chocolate Chip Cookie Dough Truffles

• 1 C. butter or margarine, room temperature (allergy substitute: Earth Balance soy/dairy free butter)
• 1/2 C. white or raw sugar
• 3/4 C. brown sugar
• 1/3 C. milk (allergy sub: coconut, soy, almond, or hemp milk)
• 1 tsp. vanilla extract
• 2 1/4 C. flour (I used a blend of white rice flour, potato starch, and tapioca flour)
• 1 tsp. salt
• 1/4 tsp. baking soda
• 1 C. semisweet chocolate chips for dough (allergy sub: EnjoyLife chocolate chips)
• 2 C. any chocolate for melting (chocolate chips, bars, wafers, etc)

Suggested toppings:

• Sprinkles, shredded coconut, chopped nuts (peanuts, macadamia, pistachio, almonds, pecans- which ever you prefer)

Directions

1. In a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer) cream together butter and sugars on low speed until fluffy. Add in milk and vanilla extract. Slowly incorporate flour, salt, and baking soda until fully combined. Add in chocolate chips. (I used a wooden spoon during this last step).
2. Cover dough and refrigerate until firm, about 1 hour.  Once dough is firm, form 1″ balls and place on a wax/parchment paper lined baking sheet. (I used a 1″ ice cream scooper at this step so all the truffles would be close in size. A tablespoon would work fine too). Place in the freezer until firm, about 30 minutes.
3. Now the fun part begins! In a glass or microwave safe bowl, melt any dipping chocolate (or extra chocolate chips) according to package directions. Double broiler or microwave both work just the same for this step, which ever you prefer.
4. Using a spoon, dip dough balls into chocolate and roll until fully covered. I found they turned out best if they’re nearly frozen prior to being dipped. It might be easiest to do these in batches, leaving some of the freezer until just before you’re going to dip them. Place dipped truffles on a lined baking sheet to cool.
5. Add on your toppings if you want a little extra pizazz!

Enjoy!

Recipe adapted from Love & Olive Oil via York Ave. All images by Brunch at Saks.

• • •

Hi there! I’m Mackenzie from Design Darling and I’m excited to be sharing a little Valentine’s Day post here on Cupcakes For Breakfast! Whether you’re single, married, or somewhere in between, I think we can all agree that the holiday is a really great excuse to don our girly best and have a ball!