Dark Chocolate and Mint Chip Clouds: Hey, That's Pin-Tastic!

Today's pin-tastic post is brought to you by the fabulous Skinny Taste. Mint + chocolate + clouds in the same sentence as pertaining to dessert? It's a dream come true. 

These minty cloud like cookies are puffs of dreamy delight that literally melt in your mouth. Ashley treated me to these last week after our Monday night workout and I have already whipped up two batches of these sweet clouds. Even my "I kind of prefer a cookie with more substance, you Nido lovies love anything that's entirely sugar" speaking husband can't help but grab a cloud to go when he passes through the kitchen. 

These light and airy cookies make a great addition on a cookie plate delivered to neighbors or on a dessert at a Christmas party!

Minty fresh. 

Dark Chocolate and Mint Chip Clouds
recipe from Skinny Taste

3 large egg whites (room temperature)
1/8 tsp. cream of tartar
1/2 cup sugar
1 tsp. vanilla
1 cup dark chocolate and mint morsels (Nestle)

Preheat oven to 300 degrees. Cover a nonstick cookie sheet with a silicone pad or parchment paper.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Fold in mint chocolate chips. Drop mixture by tablespoons onto cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature. Makes about 30 cookies.

NOTE: I found these Nestle Dark Chocolate + Mint Morsels at Target.

 

Check out all of the other  pin-tastic delights on I Love You More Than Carrots!

Pottery Barn Inspired Wreath: Hey, That's Pin-Tastic!

This project isn't technically a Pinterest find, but it's pretty pin-tastic if I do say so myself! I whipped this wreath up last year (and even posted about it) after falling in love with a similar one I saw in the Pottery Barn catalog. $100 for a wreath seemed a bit ridiculous to me so I decided to make it myself! (you know, because at Christmastime there are more important things to spend ridiculous money on. like a personalized Pottery Barn stocking for my doodle) 

My friend made a similar one a few years back and let me in on her secret- HOT GLUE! This wreath couldn't be easier to make and I think it makes a cheerful statement on our front door. I'm especially loving the way it looks on our red door this year. It's held up wonderfully for two years and I think I spent a total of around $20 for everything.

To make this wreath, all you need is some colorful ornaments, an artificial wreath and your trusty hot glue gun. I fluffed the wreath and glued the ornaments all over, alternating sizes and colors. 

Don't forget to check out all of the magical Pinterest inspired posts on I Love You More Than Carrots today!

Petite Pumpkin Spice Donuts {Hey, That's Pin-tastic!}

Clearly, my favorite pins are of the tasty variety. Time in the kitchen is like therapy to me and I love the instant gratification I get when I find something to make, crank up some dance worthy tunes, and spend a few hours in the kitchen knowing I'll having something to enjoy and share with loved ones. This is in my Italian blood.

When I scroll through my Pinterest feed I can almost feel the weight gain as I pin each sweet treat, but then I find a good crossfit workout or sexy abs routine and it kind of cancels out the guilt. Like I really care anyways. Tis the season for delicious sweets, festive flavors and pumpkin EVERYTHING. Literally.

My sister and I obsessed over this pin for not even 24 hours before we rushed out on a mad search for a mini donut tin. It turns out they are harder to find than you think but if we would have stopped at trusty Bed, Bath and Beyond in the beginning, we could have saved an entire day.

These pumpkin spiced gems are perfect with morning coffee, afternoon tea or by themselves as a quick mid-day treat. They can even be fancied up for an autumn dessert like I made for dinner with friends last week. Vanilla bean ice cream topped with sauteed cinnamon sugar apples and finished with a petite donut on top was nothing short of heavenly.

I kind of believe that everything is better bite sized. And that eating seven tiny donuts is better than one regular sized one. 

Petite Pumpkin Spice Donuts
recipe from Blue Eyed Bakers

Donuts:
1 3/4 cup flour
1.5 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/8 tsp. ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1.5 tsp. pure vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For coating:
1/2 cup butter, melted
2/3 cup sugar

1-2 tbsp. cinnamon

Preheat oven to 350 degrees. Butter mini donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

Check out all of the other pin-tastic creations today on the fabulous I Love You More Than Carrots! AP, you are the best! Thank you, as always, for hosting!

Hey, That's Pin-Tastic: Spiced Apple Cider Caramels

I just love Halloween week! My sisters and I have the best Halloween memories and dressing up and trick-or-treating was always one of the highlights of the entire year. I have been embracing all things orange and black, burning my pumpkin candles and during the day while I'm working at home, Wrigley and I like to listen to the Spooky Sounds of the Season on Music Choice. We're partial to Thriller and The Monster Mash. (it's a graveyard smash!) Alas, I took a Halloween dance party break this afternoon to link up with my favorite AP because this recipe is one to be shared this week. 

This week's Pinterest inspired treat is the perfect sweet ending to the glorious month that is October. My sister discovered this recipe and I immediately re-pinned it, hoping we could spend some time in the kitchen making them together. Candy making is something I haven't spent a ton of time doing but I'm learning that it's a slow process that requires some patience. My biggest piece of advice is to take your time and carefully follow instructions to ensure the best results. A candy thermometer is a must, too. 

These Spiced Apple Cider Caramels are soft, perfectly chewy and have a delightful balance of cider and caramel. Like a caramel apple, in decadent caramel form. We are packaging these little treats up to send off in festive care packages to some special lovies. Our afternoon in the kitchen was well worth it! Even Ozzie agrees.

Spiced Apple Cider Caramels

recipe from Not So Humble Pie

2 cups Apple Cider

2 Tbsp. mulling spices (I like Fresh Market's)

2 cups pure cane sugar

1.5 cups heavy cream

1 cup corn syrup

4 Tbsp. unsalted butter

pinch kosher salt

Start by combining the mulling spices (Fresh Market's mulling spices come in powder form and dissolve into the cider) and apple cider in a large sauce pan over medium heat. Bring to a low boil and simmer for about 20 minutes. Once the liquid has reduced to about 1/2 cup, set aside. 

Prepare a 9 x 9" pan and line with lightly buttered parchment paper.

In a large, heavy sauce pan, combine sugar, corn syrup, salt and once cup of the heavy cream. Place over medium heat, stirring frequently with a silicone spatula or wooden spoon, bringing the mixture to a boil. This will take some time. Don't be tempted to turn the heat up. This requires patience.

Once the mixture boils, add the remaining half cup of heavy cream and the apple syrup in a slow trickle so your caramel mixture continues to boil, uninterrupted. Allow the mixture to boil for 5 minutes without stirring. Then, add the butter, one tablespoon at a time, stirring after each piece has melted. Wash down the sides of the pot with a damp pastry brush as needed.

Now clip on your candy thermometer and allow to boil over mediummedium-low heat until the mixture just hits 255°F. This should take about 30 minutes, if your temperature is climbing too quickly you might need to reduce the heat. By the same token, if you're not hitting 255°F by 40 minutes you might want to increase the heat a bit.

Once you've hit the right temperature, quickly remove the pot from the heat and pour into your prepared pan. Don't scrape the pot. Allow the caramel to cool completely before lifting the caramel slab from the pan using the parchment.

(Tip: If you notice tiny beads of butter on top of your caramel, don't fret. Just lightly blot them off with a paper towel.  This is usually from pouring the caramel into the buttered pan, not from the caramel separating (though that can happen if the candy crystalizes).

Cut the caramel slab into small pieces using a sharp buttered knife.  To avoid any arrgh-caramel-sticking-to-knife-headaches, I recommend using a sawing motion, pushing lightly with your buttered knife blade. Wrap each piece in a square of parchment. Store in an air tight container for up to 2 weeks.