Have I mentioned I’ve deleted all the social media apps from my phone?

Instagram has stayed, but everything else has gone. In addition, I’m keeping my phone downstairs instead of having it in my bedroom next to my bed. Some of you with the same addiction to being connected may understand how hard this has been for me. Others of you, who have a healthy relationship with social media and your phones may not. Either way, I knew it was something I needed to do to become more present in my life, less sidetracked when I should be on task, and more productive. …

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If you haven’t noticed by browsing Pinterest or your favorite food blogs lately, Valentine’s Day is right around the corner. It seems the entire internet has erupted in a fit of red and pink!…

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The post Recipe: Soft & Chewy Vanilla Butter Cookies appeared first on Dine and Dish.

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The post Now I Get It! {Recipe: Biscoff Biscotti & “Keep Warm” with Frigidaire} appeared first on Dine and Dish.

I’m so excited for the cookie baking stage of the holidays to begin. Last year, one of my favorite cookie creations were these Cinnamon Roll Cookies with Vanilla Glaze. How can you not love a cookie with a cinnamon roll twist? So good!

When Pillsbury sent a call out to a few bloggers to turn a favorite cookie recipe into one that can be made using their Pillsbury sugar cookie dough, I jumped on board. I love making the cookies from scratch but am also the first to love a good shortcut when it’s available.

These Simple Cinnamon Roll Cookies are so easy… just a few ingredients and quick to make, you’ll want to make sure you make room on your holiday cookie tray for this tasty treat.

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Recipe: Simple Cinnamon Roll Cookies

Incredibly simple cinnamon roll cookies

Ingredients

• Recipe: Simple Cinnamon Roll Cookies
• Cookies:
• 1 tube Pillsbury refrigerated sugar cookie dough
• 4 Tablespoons granulated sugar
• 1 Tablespoon cinnamon
• Glaze:
• 2 Tablespoons butter
• 1 cup powdered sugar
• 1 teaspoon vanilla bean paste or vanilla extract
• warm water if needed

Instructions

• Preheat oven to 350°F
• In a small bowl, stir together cinnamon and granulated sugar and set aside
• Roll out Pillsbury sugar cookie dough onto a lightly floured surface into a 9x6 rectangle
• Spread cinnamon and sugar mixture over the surface of the cookie dough, gently pressing into the dough
• Carefully roll dough lengthwise, jelly roll style
• Sprinkle dough with remaining cinnamon sugar mixture
• Slice dough into ¼ inch thick slices. Place 2 inches apart onto parchment lined baking sheets.
• Bake for 15-18 minutes, or until edges are slightly golden. Let sit for 2 minutes then remove from the baking sheet and let cool on a wire rack.
• In a small bowl, beat butter, powdered sugar and vanilla. If needed, add warm water to thin, 1 tablespoon at a time until desired consistency is reached.
• Drizzle glaze over cooled cookies.

Disclosure: I was compensated by Pillsbury for my time and ingredients to create the recipe. All opinions expressed are my own.

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It was great while it lasted…

I know it was only yesterday that I was claiming my true love for all things snow. Yes, I threw around the word “Happiness” and how I was “present” with my kids. I even said “beautiful” and “Kansas” in the same sentence, which I believe is a first for me. Well happiness schmapiness…. that was yesterday and this is today and today, I am sick of the snow. I loved it for all of 24 hours and now I am 100% done with it, thank you very much. It can go back to Antartica, or where ever the heck it belongs because I am through.

Today, we were snowed in from school again, which is always great with me because I do love having my kids home. Instead of getting all sappy and all lovey dovey with the outdoors like I was yesterday, we stayed inside. We did not leave the house all day and today, we did what makes mama happy, which was spent time in the kitchen baking up yummy treats. I was still present with my kids, having fun, but I wasn’t out freezing my tail off in the process.

So yes, I am fickle and maybe a tad bit indecisive and lead by emotion sometimes, but as my daughter likes to say “That’s how God made me”. Maybe I’ll like the snow again tomorrow. Or maybe not. I do know one thing… these cookies using Hershey’s Toffee Bits will be on my love list for a long time to come!

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Hershey's Toffee Bit Cookies

Hershey's Toffee Bits Cookies (from the back of the Toffee Bits package)

Author Dine & Dish

Ingredients

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup 1 stick butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1-1/3 cups 8 oz. pkg. HEATH BITS 'O BRICKLE Toffee Bits

Instructions

• Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
• Stir together flour, baking soda and salt; set aside. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in toffee bits.
• Drop by rounded teaspoons onto prepared cookie sheet. Bake 9 to 11 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

The post An Ended Love Affair (Recipe: Hershey’s Toffee Bit Cookies) appeared first on Dine and Dish.

I read an article awhile back that in 2011, Pie was going to be the new Cupcake. You can expect the cupcake trend to fade, but anticipate that Pies, in all flavors, shapes and sizes, will be peaking in 2011. I love pie… I truly do, but considering that I cannot make a pretty pie crust to save my life, hearing that pies will be hot in 2011 does not make this food blogger thrilled.

How about cookies? Have cookies had their year to shine yet? I am starting a petition to make 2011 the year of the Cookie. How about it? Wanna join me?

Ree, The Pioneer Woman… I know… you probably have no idea who I’m talking about, right? She lives on a ranch in Oklahoma? She refers to her husband as Marlboro Man? Still no? She has an absolutely darn cute Basset Hound named Charlie? Ahhhh… now you know who I’m talking about!

Anyway, Ree put into motion a week dedicated to the ever loving cookie. This past week on Twitter you probably saw hashtag after hashtag of #CookieWeek. If you are a cookie lover like I am and can’t resist a good cookie, #CookieWeek has been like putting a Sharpie addict in the pen aisle of Office Depot with no money in their pocket. (For those of you not addicted to Sharpies, I’m here to tell you, this would be a VERY terrible thing) It has been terribly hard to resist running to my KitchenAid mixer every second to try the new cookies popping up everywhere.

It was today that I finally broke down and gave in to the cookie temptation. I turned to one of my favorite cookie recipes to give me my fix. If you love Cinnamon Rolls and you love cookies, may I introduce you to Cinnamon Roll Cookies with Vanilla Glaze. It’s like a cinnamon roll, but in cookie form.

Resist if you can, but not too hard. Head to your mixer right now and make up a batch of your favorite cookies. Let’s get cookies on the map in 2011, okay?

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Cinnamon Roll Cookies with Vanilla Glaze

Cinnamon Roll Cookies with Vanilla Glaze

Author Dine & Dish

Ingredients

• For the cookies:
• 4 tablespoons granulated sugar
• 1 tablespoon cinnamon
• 1/2 cup butter softened
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups flour
• 2 tsp baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• For the glaze:
• 2 Tablespoons butter
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 3 tablespoons hot water

Instructions

• Filling: Stir together the sugar and cinnamon; set aside.
• Cookies: Cream the butter and brown sugar until well blended with an electric mixer on medium speed.
• Add the eggs and vanilla; blend well.
• Combine the flour, baking powder, salt, and cinnamon; add to butter mixture and blend well.
• Turn dough out onto a sheet of waxed paper; spread into a 9x6-inch rectangle using a rubber spatula.
• Sprinkle the cinnamon-sugar to within 1 inch from the edges.
• Roll dough up jelly-roll style.
• Roll in remaining cinnamon-sugar; wrap dough tightly in plastic wrap.
• Refrigerate for 2 - 4 hours.
• Preheat oven to 350°F.
• Slice dough 1/4-inch thick; place 2 inches apart onto parchment-lined cookie sheets.
• Bake for 8 minutes or until golden on top (take them out before they look done and allow to firm up on the cookie sheet).
• Cool for 4 minutes on the cookie sheets, then remove to racks and cool completely.
• Once cookies have cooled, make the glaze by using an electric mixer to mix the butter, powdered sugar and vanilla. Add hot water, 1 tablespoon at a time, until the glaze has reached desired consistency.
• Place glaze in a ziploc bag, cut a small hole in the corner, and pipe glaze onto cookies, following the swirl of the cookie. Allow to set.

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