Bon Voyage

I'm packing up.  Traveling abroad~

Somehow however, in my daydreams, I've always imagined this to be what I look like when traveling- minus the blonde hair, of course! ;)

So, in case you haven't guessed already, I'm taking a trip, sort of.  Well...at least this blog is.

I'm moving my sweet shop over to Living the Gourmet!  That's right! Mama and I are merging, so get ready for some big changes!

From time to time, I will be posting my sweet delights and maybe some savory dishes as well over at LTG!
You can still follow Il Dolce Bacio on Facebook & Twitter where I will still be sharing all my updates and latest recipes!!
♥
From now on, you will be visiting the Baking Gypsy at
Living the Gourmet

xx,
Tammy♥

Happy Thanksgiving

From our family to yours, we wish you a very beautiful and blessed Thanksgiving!

♥

Soft & Chewy Cranberry Walnut Cookies

(Adapted from King Arthur Flour)

Prep Time: 10 minutes

Cook Time: 7-10 minutes

For cookies you will need:

½ cup butter

¾ cup sugar

zest of 1 medium to large tangerine

1 teaspoon vanilla extract

¼ teaspoon baking powder

½ teaspoon salt

1 large egg

1½ cups AP flour

Approximately ½ cup cranberries

¼ cup walnuts

Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.

Using a stand mixer, beat together the butter, sugar, tangerine zest, vanilla, baking powder, and salt.

Beat in the egg. The mixture may look slightly curdled which is fine. Add the flour and dried cranberries and nuts, stirring until well combined.

Drop the dough by heaping teaspoons onto the baking sheets. Using the flat bottom of a glass dipped in sugar or a spoon, flatten each cookie slightly.

Bake the cookies for 7-10 minutes, or until they’re barely set and a light golden brown around the edges. Make sure not to over bake your cookies or they will not be soft and chewy once they are cool.

Remove cookies from the oven and transfer to a wire rack to cool completely. Enjoy!

xx,

Tammy♥ & Catherine

Shortbread Rose Cookies

I love these early days of winter. I love watching the leaves change, the smell of the fireplace, the cold nip in the air…and I especially love the holidays! Of course my favorite part about winter is curling up with a good book and a cup of tea!! I keep a large assortment of flavors and I think that any flavor will do just fine for this particular recipe.

I found this recipe for Earl Grey Shortbread Cookies by Claire Robinson of 5-Ingredient Fix. If you are not familiar with Ms. Robinson, I absolutely recommend perusing her online recipe index~ you will be amazed at what you can do with 5 ingredients!

Although, I must admit that my alterations for this recipe call for 7 ingredients. I substituted half of the butter with apple sauce and I added shredded coconut. The coconut is completely optional, but I feel that it pairs quite nicely with the tea. Speaking of tea, I decided to use rose hip tea infused with raspberry and other fruit in place of the Earl Grey. However, you can use any flavor you like. Any tea will make a fine substitute.

Of all my recipe makeovers, this one has to be my favorite! These delicate cookies have a subtle but distinct sweetness and aroma that will truly delight your senses. Try them and love them!

Shortbread Rose Cookies

(Adapted from Claire Robinson)

Prep Time: 15 minutes

Inactive Prep Time: 30 minutes

Cook Time 12 minutes

Serves: Approximately 2 dozen

For Shortbread Rose Cookies you will need:

2 cups AP flour

4 teabags of rose hip tea

¾ cup confectioner’s sugar

1 teaspoon vanilla

1 cup butter, room temperature

½ cup apple sauce

In a food processor, pulse together flour, tea and confectioner’s sugar, until tea is just spotted throughout the mixture. Add the vanilla, butter and apple sauce. Pulse together just until a dough has formed. Place dough on a sheet of plastic wrap and roll into a log, about 2½-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.

Preheat oven to 350 degrees F.

Slice the log into 1/3-inch thick disks. Place on parchment lined baking sheets. Bake cookies until the edges are just brown, about 15 minutes. Let cool on sheets for about 5 minutes and then transfer them on a wire rack to finish cooling completely. If you like, dust with a little powdered sugar before serving.

xx,

Tammy♥

Hawaiian Cookie Tarts

These are a truly delightful treat for any occasion.

I made a few revisions with the original recipe, one being that I substituted half the amount of butter with apple sauce. Take note that any preserve will do for this recipe. Blueberry is always a wonderful substitute!

I also baked the crusts slightly before filling them with the jam and coconut topping. We do hope you try this recipe and love it!

Hawaiian Cookie Tarts

(Adapted from Pillsbury Christmas 2009)

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Inactive Prep Time: 30 minutes

For cookies you will need:

1¾ cups AP flour

½ cup powdered sugar

2 tablespoons cornstarch

½ cup unsalted butter, melted

½ cup apple sauce

1 teaspoon vanilla extract

For filling you will need:

1 cup pineapple preserves

½ cup granulated sugar

1 egg

1½ cups coconut

*Additional powdered sugar for sprinkling

Preheat oven to 350 degrees F. In a large bowl combine flour, powdered sugar, and cornstarch. Using a spoon, mix in apple sauce and vanilla extract until a soft dough forms.

Shape dough into 1-inch balls and place in prepared muffin pans. Press dough in bottom and up the side of each muffin cup. Bake the crusts for about 8-10 minutes. Remove the crusts from the oven and let rest for a few minutes. Spoon 1 teaspoon of preserves into each muffin cup.

In a small bowl mix together sugar, egg and coconut with a fork until well blended. Spoon a teaspoon of coconut mixture over preserves in each cup.

Bake 23 -33 minutes or until cookie crusts are lightly golden brown. Cool in pans on a cooling rack for 30 minutes.

Gently remove each cookie tart, sprinkle with confectioner’s sugar and serve!

xx,

Tammy♥ & Catherine