This Is Why Im Full

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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!

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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

Key Lime Pie

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key lime pie1&2

 

Key Lime Pie
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Servings Prep Time
8 -10 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 -10 20 minutes
Cook Time
15 minutes
Key Lime Pie
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Print Recipe
Servings Prep Time
8 -10 20 minutes
Cook Time
15 minutes
Servings Prep Time
8 -10 20 minutes
Cook Time
15 minutes
Ingredients
Servings: -10
Units:
Instructions
  1. Juice your limes (or buy the juice, Whole Foods sells it, but I went authentic with the fresh squeezed!)
  2. Crush graham crackers and cereal and mix with the butter, set aside.
  3. Cream the cream cheese until smooth using a hand mixer, add in the sweetened condensed milk and mix until smooth.
  4. Add the key lime juice and mix until smooth.
  5. Let the whipped topping defrost and add to the cream cheese mixture, folding it in until combined.
  6. This recipe should make 2 large pies, so you will need 2 pie pans
  7. Split your crust mix into two even amounts and smash into the bottom of your pans
  8. Put half of the topping into each pan
  9. Put into your freezer for at least 1 hour so they have time to set
  10. Enjoy!
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Key Lime Pie | This Is Why I’m Full

The Hubby says I got way more excited about this Key Lime Pie than I should’ve, but I’m not gonna lie, it was amazing! I made it for our 1 year wedding anniversary (Yay, we made it! Everyone we know kept saying that the first year is the hardest, but every day was wonderful and I am so happy to call him my hubby!) and I wish that I had the time to make it again, the only really time consuming part was juicing the limes. Key Limes aren’t the size of regular limes, they are much smaller so it takes a lot more than you would think to get the juice you need to make the pie!
Like I said in the recipe you can buy the key lime juice both online and in a lot of stores, but for me there was something so satisfying about juicing the limes by hand! Hard work, but worth the effort for sure!
Let us know what you think of our Key Lime Pie 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!

Chocolate Chip Cookie Bowls

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icre cream bowl

Chocolate Chip Cookie Bowls|This Is Why I’m Full

I have been seeing this recipe everywhere lately and I wanted to know what the big deal was and if it was even possible to make these Chocolate Chip Cookie Bowls. The verdict is: it’s possible but be careful!
These are the tips that I have for you:
Don’t use store bought dough, that’s something I read in every post that I saw about these Chocolate Chip Cookie Bowls. Store bought dough is far too greasy for this to work properly.
I also learned from experience that you want your dough to be very cold when you do this, if it isn’t cold enough it will start to melt off the muffin pan before you even get it in the oven!
Also try to spread the dough as thin as possible without creating gaps, that way it will be easier to remove and won’t spread as far!
Lastly if I make these again I am going to try and line to bottom of the pan with parchment paper, the main problem with these Chocolate Chip Cookie Bowls is that they are almost impossible to remove from the bottom of your muffin pan and they break very easily!
Let us know what you think of our Chocolate Chip Cookie Bowls 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!

Chocolate Chip Cookie Bowls
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Print Recipe
    Servings Prep Time
    8 -10 10 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    8 -10 10 minutes
    Cook Time
    20 minutes
    Chocolate Chip Cookie Bowls
    Yum
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      8 -10 10 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      8 -10 10 minutes
      Cook Time
      20 minutes
      Ingredients
      Servings: -10
      Units:
      Instructions
      1. Preheat oven to 375 degrees. In a large bowl, whisk together the flour, baking soda, and salt.
      2. 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 the chocolate chips.
      3. Split dough in half.
      4. Roll out the first portion with a rolling pin and cut into circles slightly larger than the bottom of each hole in the muffin tin.
      5. Roll the second portion into 12 small balls.
      6. Mold your cookie bowls around an upside-down muffin tin. We recommend creating a base by placing a small ball of cookie dough on top of each cup, then wrapping with a circular cutout of flattened cookie dough.
      7. Bake for 15-17 minutes, or until golden brown.
      8. Allow the cookie bowls to cool on the baking sheets for about two minutes before transferring to a wire rack.
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