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Cinnamon Pull-A-Part Bread

October 18, 2013 By admin@thisiswhyimfull.com 9 Comments

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Cinnamon Pull-A-Part Bread is a great alternative to Cinnamon rolls, and its a lot more fun to eat! For this pull-a-part bread make sure you mash the slices all together so you can get it out of the pan in one piece. Once you have it out and put the icing on you’ll be golden. This is best right out of the oven, there’s just something about warm bread that can’t be replaced in my mind and tummy. I would also suggest making more of the filling than the recipe says I personally double the filling because that’s just one of my favorite parts of the bread, and it makes it easier to pull the pieces apart.

This is something I make year round when I get the craving for cinnamon rolls, though I don’t like the time it takes me to make cinnamon rolls so cutting the pieces was just a natural thing to me, it’s so much simpler and quicker to do than traditional cinnamon rolls. If you take this to a party make sure you make at least two as I haven’t come across a person who hasn’t loved this bread.

Cinnamon Pull-A-Part Bread

Cinnamon Pull-A-Part Bread | This Is Why I’m Full

Let us know what you think of this delicious Cinnamon Pull-A-Part Bread 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!

Cinnamon Pull-A-Part Bread
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Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Cinnamon Pull-A-Part Bread
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Print Recipe
  • CourseDessert
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 10 minutes
Cook Time
30 minutes
Ingredients
  • Dough:
  • 1 cup Hot milk
  • 3/4 cup hot water
  • 1 tbsp Yeast I use active dry
  • 1 1/2 tsp Salt
  • 1/2 cup Sugar
  • 4 tbsp Butter
  • 2 Eggs
  • 5-6 cup Flour
  • Filling:
  • 1/2 cup Butter softened
  • 1 1/2 tsp Cinnamon
  • 1 cup Brown sugar
  • Glaze:
  • 2 cup Powdered sugar
  • 3 tbsp Milk
  • 4 tbsp Butter melted
  • 1 tsp Vanilla
Servings:
Units:
Instructions
  1. Preheat your oven to 170 degrees Fahrenheit. Heat the 1 cup of milk in the microwave for 1 minute. Carefully place the 4 tablespoons of butter into the hot milk. Let it sit for a minute or two, or until the butter starts to melt.
  2. Into your stand mixer place 2 C flour, 1 1/2 teaspoons salt, 1/2 cup sugar and 2 eggs. Let it mix for just a few seconds. Just long enough for the egg to get a bit covered up. Pour in 3/4 cup hot water.
  3. Add the milk/butter mixture. Mix for 30 seconds.
  4. Add the 1 tablespoon yeast and mix until combined.
  5. With the mixer on low, begin to add the rest of your flour. Add the flour until the dough pulls away from the side of the bowl. Once you have the right amount of flour, mix on medium speed for 5 minutes.
  6. Cut the dough into two equal parts. Shape each half into a round ball and let it rest for about 5 minutes. Letting the dough rest will make it much, much easier to roll it out.
  7. Roll each ball of dough out into a large rectangle. Spread 4 tablespoons softened butter over the top of each rectangle. Sprinkle 3/4 teaspoon cinnamon and 1/2 cup brown sugar over the butter. Using your loaf pan for a guide, cut the rectangle into three long strips the width of your pan.
  8. Cut each strip into 6 or 7 pieces.
  9. Stack the pieces on top of each other
  10. and carefully set them into the loaf pans. Place them into a 170 degree oven
  11. for about 15-20 minutes, or until the dough has risen up and over the top of the pans (about 1-2 inches). Turn your oven temperature to 350 degrees Fahrenheit, leaving the pans in the oven to rise a bit more as the temperature increases. Once the oven reaches 350 degrees Fahrenheit bake the loaves for 15-20 minutes, or until the top is golden brown and the loaves are cooked through.
  12. While your loaves are baking make the glaze. Into a small mixing bowl place 2 cups powdered sugar, 3 tablespoons milk, 4 tablespoons melted butter and 1 teaspoon vanilla. Whisk it all together with a fork until it’s nice and smooth.
  13. When the loaves are done baking take them out of the oven and let them rest for about 10 minutes. Then remove the bread from the pans to a serving plate and drizzle the glaze over the tops and between a few of the layers while the loaves are still warm.
  14. Enjoy!
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Filed Under: Bread, Breakfast and Brunch, Desserts Tagged With: bread recipe, Brown sugar, Butter, Cinnamon, cinnamon bread, cinnamon pull apart bread, cinnimon bread, cinnimon bread recipe, eggs, Flour, Hot milk, Hot water, melted, Milk, Powdered sugar, Salt, softened, Sugar, Vanilla, Yeast

Chocolate Eclair Cake

September 29, 2013 By admin@thisiswhyimfull.com Leave a Comment

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Chocolate Eclair Cake|This Is Why I’m Full

The Chocolate Eclair Cake is a favorite in my household. Secondary to the Banana Pudding Poke Cake.

You don’t need to refrigerate this cake like you do the Poke Cake make sure you get the pudding going while you’re baking the crust. If you’ve read my other posts you’ll notice I love using cheese in recipes. Cream cheese and pudding? You’d be surprised how well these go together as long as you can get all the lumps out. If you do wind up trying it out I would recommend making your own whipped cream, the stuff you get in a can just can’t compare to something that’s made with love. I load my cake up with lots of chocolate syrup because I simply love the mix of cream cheese pudding and chocolate.

You simply can’t go wrong with making the Chocolate Eclair Cake, if you take it to a party it will surely be gone in a matter of minutes.

Let us know what you think of this delicious Chocolate Eclair Cake 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 Eclair Cake
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Print Recipe
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Servings Prep Time
8 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 10 minutes
Cook Time
30 minutes
Chocolate Eclair Cake
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Print Recipe
  • CourseDessert
Servings Prep Time
8 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 10 minutes
Cook Time
30 minutes
Ingredients
  • 1 cup Water
  • 1/2 cup Butter
  • 1 cup Flour
  • 4 large Eggs
  • 1 8 oz package Cream cheese softened
  • 1 large Vanilla instant pudding 5.1 oz
  • 3 cup Milk
  • 1 whole container Cool Whip
  • Whipped cream
  • Chocolate sauce
Servings:
Units:
Instructions
  1. Preheat oven to 400. Lightly grease a 9″X 13″ glass baking pan.
  2. Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
  3. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool
  4. Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.
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Filed Under: Desserts Tagged With: Butter, cake, chocolate, chocolate cake recipe, Chocolate Eclair Cake, Chocolate sauce, Cool Whip, Cream cheese, eggs, Flour, Milk, recipe, softened, Vanilla instant pudding, Water, Whipped cream

Game Time Creamy Bacon Dip

September 28, 2013 By admin@thisiswhyimfull.com Leave a Comment

thisiswhyimfull

Game Time Creamy Bacon Dip|This Is Why I’m Full

Get ready for the super bowl with this Game Time Creamy Bacon Dip! You can put it out right next to the beer dip and see which one will last longer. This year I’ll be making both of them and my plan is to set up a pool to see which one will last longer. I should throw a bacon and beer party, I’ve got so many recipes that I could make for a party like that. Also I found Bacon Socks that I need an “excuse” to wear. Because everyone loves bacon, and socks, double whammy! I would suggest making this dip with real bacon, you can use bacon bits in a pinch but really, why do you even have bacon bits in your cupboard? You should go back to the store and get some real bacon.

Just like the beer dip, this is a thick dip and I like to keep them warm throughout the day so people can munch on them easily, and without breaking chips or pretzels off in the dip and making everyone stop eating because thats just gross. I recently got another Crock Pot so I can do my pool and see which dip is actually better.

Also,  the dip may also be placed in hollowed round sourdough loaf, wrapped in foil and heated in 400 degree oven for 30 minutes if you don’t want to make this in a slow cooker and expect it to be gone quickly.

Let us know what you think of our Game Time Creamy Bacon Dip 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!

Game Time Creamy Bacon Dip
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Print Recipe
  • CourseDip
Servings Prep Time
8 5 minutes
Cook Time
30 minutes
Servings Prep Time
8 5 minutes
Cook Time
30 minutes
Game Time Creamy Bacon Dip
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Print Recipe
  • CourseDip
Servings Prep Time
8 5 minutes
Cook Time
30 minutes
Servings Prep Time
8 5 minutes
Cook Time
30 minutes
Ingredients
  • 8 oz Cream cheese softened
  • 2 cup Sour cream
  • 3 oz Bacon bits or real bacon
  • 2 cup Shredded cheddar cheese
  • 1 cup Chopped green onion
Servings:
Units:
Instructions
  1. Preheat the oven to 400*. In a bowl, combine all ingredients.
  2. Place the mixture in a 1-quart baking dish.
  3. Cover. heat the dip for 25-30 minutes or until hot. Serve with vegetables crackers, chips, pretzels
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Filed Under: Appetizer, Bacon, Dips, Slow Cooker Tagged With: bacon, Bacon bits, bacon dip, Chopped green onion, Cream cheese, creamy bacon dip, Daisy Brand Sour Cream, delicious bacon dip, or real bacon bits, Shredded cheddar cheese, softened

Game Time Beer Dip

September 20, 2013 By admin@thisiswhyimfull.com Leave a Comment

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Game Time Beer Dip|This Is Why I’m Full

This Dip has always been a huge hit at any party or event I’ve brought it to. Weather it’s Hockey, Football, or Soccer a good group of friends and a few good beers everyone will go nuts over this dip. I’ve had numerous requests to bring this dip to the Superbowl party I’ll be going to. Double batches so we don’t run out. It goes well with chips, pretzels or by the spoonful. This is a thick dip (cream cheese, and cheddar cheese) so make sure you keep it warm, or have some sturdy chips or people will have to resort to spoons only to eat the dip and that’s a lot of spoons. In order to keep the dip warm I use a mini Crock Pot set on low to keep it nice and warm throughout the game.You may be surprised that cheese and ranch dressing mix well together. Don’t trust your instincts there is beer in this dip.
Let us know what you think of our Game Time Beer Dip 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!

Game Time Beer Dip
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Rate this recipe!
Print Recipe
  • CourseDip
Servings Prep Time
6 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 5 minutes
Cook Time
10 minutes
Game Time Beer Dip
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Rating: 0
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Rate this recipe!
Print Recipe
  • CourseDip
Servings Prep Time
6 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 5 minutes
Cook Time
10 minutes
Ingredients
  • 8 oz Cream cheese two packages, softened
  • 1/3 cup Beer
  • 1 envelope Ranch salad dressing mix
  • 2 cups Cheddar cheese shredded
  • Pretzels!
Servings:
Units:
Instructions
  1. In a large mixing bowl, beat the cream cheese, beer and dressing mix until smooth.
  2. Stir in cheese.
  3. Serve with pretzels. Refrigerate leftovers.
Recipe Notes

Lay off the craft and hoppy beers, they become overpowering in this recipe.

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Filed Under: Appetizer, Dips Tagged With: appetizer, beer, beer dip, Cream cheese, dip, nom nom, Pretzels, Ranch salad dressing mix, Shredded cheddar cheese, softened

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Working Wife, future mother, wannabe Professional Chef, Barista, Bartender, Baker, Pastry Chef

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