This Is Why Im Full

Full is the new beautiful

Sweets

Eggnog Muffins

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Eggnog Muffins | This Is Why I’m Full

Welcome to Eggnog Heaven! Well, you will be in Eggnog heaven when you make these amazing muffins! (Psssst, they are delicious with or without the glaze!)

I made these to take to a work potluck and they were a huge hit!

I doubled the recipe, which ended up being a good thing, it made around 3 dozen muffins, which isn’t a ton but they are SO GOOD that it’s worth the effort!

The hubby also loved these, it was a good thing that I kept some at home to take these photos, or the hubby wouldn’t have been able to try them!

I even had some people that said that they don’t like eggnog and they loved them!

Let us know what you think of our Eggnog Muffins and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Print Recipe

Eggnog Muffins

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 18 muffins

Ingredients

Muffins

  • 1 1/2 cups of eggnog
  • 2 tsp Spiced Rum optional
  • 1 cup white sugar
  • 1 teaspoon Vanilla extract
  • 1/2 cup butter at room temperature
  • 2 1/4 cup All-purpose flour
  • 1 5 ounce package instant vanilla pudding mix
  • 2 tsp baking powder
  • 1/2 tsp Salt
  • 1/2 tsp ground nutmeg

Glaze

  • 1 cup sifted confectioners sugar
  • 1 tbsp eggnog
  • 2 tbsp Spiced Rum (also optional but delicious)
  • 1/8 tsp ground nutmeg

Pumpkin Spice Puppy Chow

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Pumpkin Spice Puppy Chow

Pumpkin Spice Puppy Chow | This Is Why I’m Full

I love Fall! And not only because it means leaves falling and the end of the crazy California summer heat, I also love eating heavier foods. During the summer here on the West Coast it can be hard trying to find lighter fare, something that won’t make you feel sick in the heat. But I love Fall because it means that I can eat too many sweets and be less likely to get a stomachache from them.

I also love Muddy Buddies, have you ever had them? If not, you are missing out! Powdered sugar chocolatey goodness with a nice crunch from the cereal? SIGN ME UP! I love to make things with pumpkin in the fall, and that’s how I got the idea for these! I have made them a few times following my recipe, and once when I was in a hurry I made them with Pumpkin Spice Candy Melts and those turned out pretty good too! That recipe also had a lot less steps! But this is for sure my favorite one!!

Let us know what you think of our Pumpkin Spice Puppy Chow and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Pumpkin Spice Puppy Chow 2

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Pumpkin Spice Puppy Chow

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Cuisine: American
Servings: 7 people

Ingredients

  • 7 cups crispix cereal
  • 1 1/2 cups white chocolate chips
  • 1 1/2 cups Powdered sugar
  • 2 tsp Butter
  • 3-4 tsp Pumpkin pie spice

Instructions

  • Melt butter and white chocolate chips in a double boiler or microwave, stir until well combined.
  • Pour half of the melted white chocolate and 2 tsp of pumpkin pie spice onto the cereal, mix then pour the remaining chocolate and pumpkin pie spice.
  • Continue stirring until Chex cereal is evenly coated.
  • Coat cereal with powdered sugar.
  • Spread onto a wax paper lined baking sheet, allow cereal to set.
  • Throw in some of your favorite pumpkin candy to add some extra flavor!
  • Enjoy!

Triple Chocolate Chip Cookies

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Triple Chocolate Chip Cookies

 

Triple Chocolate Chip Cookies | This Is Why I’m Full

The holiday season is upon us, and that means COOKIES! All of the cookies. I love cookies, and so does the hubby. We tend to go a little overboard when it comes to baking, we always end up getting a little over-excited and making too many different kinds of things, which is great for my coworkers because that means they get baked goods all the time!

The holidays are great for baking because you can bake anything that you want and just give them away as gifts so you don’t end up gaining too much weight from all of the delicious things you have created!

This recipe is a slight variation on one of my favorite cookie recipes of all time, our “The Best Chocolate Chip Cookies”, the main difference being that we use 3 different kinds of chocolate chips! You can never have too many chocolate chips as far as I am concerned and these cookies are the best!

Let us know what you think of our Triple Chocolate Chip Cookies and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Triple Chocolate Chip Cookies 2

Print Recipe

Triple Chocolate Chip Cookies

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 2 dozen

Ingredients

  • 2 1/4 cup All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 3/4 cup white sugar
  • 3/4 cup dark brown sugar
  • 1 cup unsalted butter melted and slightly cooled
  • 2 whole Eggs beaten
  • 1 teaspoon Vanilla extract
  • 1 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1/2 cup semisweet chocolate chips

Instructions

  • Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking soda, and salt.
  • In a medium bowl, whisk together the sugars, butter, egg yolks, and vanilla extract. Add the wet ingredients to the dry ingredients, and mix together just until completely combined. Stir in all of your different chocolate chips.
  • For large cookies, scoop the dough into 1/4 cup portions and space about two inches apart on parchment paper lined baking sheets. For smaller cookies, scoop the dough into portions of about two tablespoons.
  • Bake for 15-17 minutes, or until golden brown. Allow the cookies to cool on the baking sheets for about two minutes before transferring to a wire rack.

Red Velvet Holiday Fudge

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Red Velvet Fudge

Red Velvet Holiday Fudge | This Is Why I’m Full

This fudge is out of this world! I’ve never been a huge fudge person, my father and grandmother make it every year but they always put nuts in it, and I don’t really like nuts. Especially in soft gooey fudge! So the hubby and I decided to make our own fudge, he made peanut butter fudge, and I made this red velvet fudge! More specifically I made Red Velvet fudge with a cream cheese fudge frosting layer of deliciousness! It was really easy to make, and you can either melt the different chocolates in the microwave, or use a double boiler!

I thought that the green food coloring would add to the festive spirit, and I was right! I made this last year, and it was such a hit that I decided to make it again for a potluck at work, and everyone loved it! It was all gone so fast that I was glad that I had made extra for myself, just in case!

Let us know what you think of our Red Velvet Holiday Fudge and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!

Print Recipe

Red Velvet Holiday Fudge

Course: Cake, Cookies, Dessert
Cuisine: American

Ingredients

Red Velvet Layer

  • 2 1/2 cup white chocolate chips
  • 1/2 cups milk chocolate chips
  • 14 oz can sweetened condensed milk
  • 1-2 teaspoon liquid red food coloring

Cream Cheese Layer

  • 1 1/2 cups white chocolate chips
  • 2 oz Cream cheese softened
  • 1-2 teaspoon liquid green food coloring

Instructions

  • Line an 8x8 pan with wax paper or aluminum foil, and then grease it lightly with butter.
  • Pour 2½ cups white chocolate chips, the milk chocolate chips and sweetened condensed milk into a microwave-safe bowl and microwave for 30 seconds.
  • Stir, and microwave in 15 second increments, stirring in-between, until the chocolate chips are melted.
  • Add the red food coloring starting with 1 teaspoon and adding more a little at a time until you get the color that you desire.
  • Pour the fudge into your prepared pan, and place it in the fridge while you make the cream cheese frosting layer.
  • Melt the remaining 1½ cups of white chocolate chips in a microwave safe bowl.
  • Start by microwaving them for 30 seconds, stirring them, and then microwave in 15 second increments, stirring in-between, until they are melted.
  • Stir in the softened cream cheese.
  • Add the green food coloring starting with 1 teaspoon and adding more a little at a time until you get the color that you desire.
  • Pour the cream cheese frosting layer on top of your red velvet fudge and put in the fridge to chill until set, it should be about two hours.
  • When you are ready to enjoy your fridge pull it out of the pan using the waxed paper/aluminum foil and place it on a cutting board.
  • Cut the fudge into squares using a sharp knife.
  • (You'll get even cleaner cuts if you heat your knife blade up first by running hot water over it.)
  • Wipe your knife blade occasionally to keep the colors from rubbing into each other.