Ted's Bulletin {Brunch}

We went over to Eastern Market the other Sunday and decided to brunch in the Capital Hill neighborhood. Friends have been raving about Ted's Bulletin so we decided to give a try - just FYI - the wait was a true hour long and this is pretty typical. So we put in our name and then went and shopped at Eastern Market a few blocks away.

The wait was definitely worth it! Homemade pop tarts, milk shakes, and the most delicious breakfast sandwiches - and all reasonably priced (hard to come by in DC!)

We ordered a cinnamon pop tart and a strawberry pop tart to start along with a Bloody Mary and a Pomegranate Mimosa.

For my meal, I ordered Ted's Ultimate Breakfast Sammy - omg, so good! A fried egg, scrambled egg, sausage, bacon, cheddar cheese on Texas toast, with a side of shredded hash browns (the best kind) - all under $10.00 - amazing! I could only eat half of it because it was so big.

Alex ordered the Walk of Shame Breakfast Burrito that comes with sirloin steak, scrambled eggs, hash browns, cheddar cheese and green chili sauce for about $12.00. Again - delicious!

If you have yet to go to Ted's, you're missing out. I also think it's great place to go with guests from out of town - especially if they aren't accustomed to DC brunch prices. This is a great meal for a great price - and c'mon - they have homemade pop tarts!!

Enjoy! XO

Pumpkin Overload: Soup, Muffins & Fluff

Once DC got its first crisp Fall day, all I kept thinking about was all the wonderful Fall recipes I have been dying to make. Whole Foods has on display their beautiful pumpkins so my theme last week was ---Pumpkins!  I made 3 recipes last week (overload).

One was healthy (soup); one was fattening (fluff); and one was quick (muffins).

I found a delicious recipe on the Washingtonian for a Butternut Squash and Apple soup. However, I felt like it needed to be sweeter so I added in half a can of pumpkin filling + sprinkled cinnamon on top. And it was delicious! I definitely cut time off by buying pre-cut butternut squash.

For dessert, I made Pumpkin Fluff (some may refer to it as Pumpkin fat)

• 16 ounces of cool whip
• 1 can of pumpkin filling
• 2 tsps of pumpkin pie spice
• 1 small box of vanilla instant pudding

Directions: Add all the above ingredients then chill in the refrigerator for 30 minutes.

Notes: I only used 8 ounces of cool whip. You can add more we just wanted more of the pumpkin taste than cool whip. I made this while the soup was boiling and then chilled in the fridge for 2 hours, although you could most certainly start eating it right away.


Lastly, on Saturday morning, I made Pumpkin Muffins...and get this, I only used 2 ingredients!

• 1 box of Yellow Cake Mix
• 1 can of Pumpkin Filling

Mix the two, then fill in muffin pan. Bake at 350 for 20 minutes. Notes: I totally messed up and wasn't thinking, and put the mixture into a bread pan. I do not recommend this ---it took 2 hours to cook all the way through. Again, I wasn't thinking. But the end result was still delicious. I also added a little of the fluff from the night before as an icing to the muffins (ok, I know, not healthy).