You remember that time I made that list of things I wanted to accomplish and then procrastinated about actually doing it? Oh, which time, you ask? You smartypants, you! I mean the most recent time.

One of the things I wanted to do was start a Friday night homemade pizza and a movie tradition. I won’t lie, I have completely failed at it but I swear I tried. Every time I tried to make a pizza it was a huge flop. We’re talking straight-into-the-trashcan kind of flops. Then I realized that our grocery store does $5 take-and-bakes on Friday and it was like a sign from up above that I didn’t need to make anymore awful pizzas.

But this past week I decided I was going to make a pizza. This one to be exact. I bought a Pillsbury crust because I didn’t want to risk anything going wrong. Then, OF COURSE, disaster struck.

Sometime in the 5 minutes it took for us to get from the grocery store to the house, the dang pizza can exploded. W! T! F!

But don’t worry, I was going to use that crust even thought it now had all kinds of fun cooties on it from exploding inside a Walmart bag. I left it in a ball in my fridge for a couple hours and then the dang thing refused to roll out. I rolled and I rolled and I rolled but it just stayed little stupid dough ball.

Sigh.

So I ended up making a crust. A crust that looked so perfect and delicious. Until I, you know, tried to get it off the pan and it refused to move.

I am SO DONE with pizza. SO DONE ya’ll. I don’t know if it’s me or the oven or Colorado or what but holy cow, I am ooooooover it.

I’m only making pizza that starts with a cookie dough crust from now on.

ALSO! Friday is National S’mores Day! Woot woot! MAKE THIS. This is easily one of my favorite things I’ve made in months!

Two years ago: Peach Cream Cheese Tart
Four years ago: Smoky Black Bean Enchiladas

S'mores Pizza

adapted from Pillsbury

Ingredients

1 16-ounce package of chocolate chip cookie ough
1 cup small pieces graham crackers
1/2 cup small pieces milk chocolate candy bars
2 cups miniature marshmallows

Instructions

  1. Preheat oven to 350F. Line a large baking sheet with parchment. (Optional: trace a circle onto the parchment, flip so the circle is facing the baking sheet. You should still be able to see what you drew.)
  2. Use your hands to form the cookie dough into a large circle, about 1/4" thick.
  3. Bake in preheated oven for about 20 minutes or until the cookie is a deep golden and the center is no longer gooey. Remove from oven. Turn on your broiler and move an over rack up to the top if necessary.
  4. Sprinkle graham crackers evenly over the cookie. Top with chocolate pieces and marshmallows.
  5. Return to the oven for about 5 minutes, until the marshmallows are toasted.
  6. Serve warm! Slice it like a pizza!
http://fakeginger.com/smores-pizza/

13

Last week I bought a box of graham crackers, a 6-pack of Hershey’s bars, and 2 bags of marshmallows so that we’d have s’mores supplies for the rest of the summer. Do I even need to tell you that we’ve already torn through all that? And to make it worse, I’m scared of the grill so we’re doing stove s’mores and then huddling together in the kitchen as we stuff our faces. It’s real cute.

I did manage to get these Baked S’mores made before we ran out of supplies and I’m so happy I did! I think I like them even better than regular s’mores because instead of whole graham crackers you do a graham cracker crust sort of deal so they’re ridiculously buttery. And the crust stays nice and soft! They’re so perfect.

The recipe calls for marshmallow fluff but I used regular marshmallows – they kind of melted into the crust. You can’t see them but you can definitely taste them. I would definitely use fluff if you want it to look like real s’mores but the marshmallows worked fine if you aren’t too worried about appearances.

Baked S’mores

Ingredients

½ cup butter, room temperature
¼ cup brown sugar
½ cup sugar
1 large egg
1 teaspoon vanilla
1 1/3 cups flour
¼ teaspoon salt
¾ cup graham cracker crumbs
1 teaspoon baking powder
2 super-sized (5 oz.) Hershey's chocolate bars
1½ cups marshmallow fluff (I used regular marshmallows)

Instructions

  1. Preheat oven to 350F. Line an 8—8-inch baking pan with parchment paper or aluminum foil. Spray with cooking oil (optional).
  2. Cream together butter and sugar until light and fluffy. Beat in egg and vanilla until incorporated.
  3. Sift together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until just combined.
  4. Divide dough in half and press half of it into an even layer on the bottom of prepared pan. Place chocolate bars over dough, break if necessary to get it to fit in a single layer.
  5. Spread marshmallow fluff evenly over the chocolate layer.
  6. Roll out the remaining dough, just large enough to fit in the 8-8-inch pan. Place dough on top of marshmallow fluff and press down slightly. (Alternately, you can piece it together on top of the fluff instead of rolling but the top might crack apart during baking.)
  7. Bake for 30 to 35 minutes, until deeply golden. Cool slightly before cutting.
http://fakeginger.com/baked-smores/

10

I was a girl scout for, I don’t know, 2 weeks maybe. It was one of a string of things that I participated in for a short time and then quit. At my first girl scout meeting, we painted cups. I was only 6 or 7 but I remember thinking it was the dumbest thing I’d done in my short lifetime. S’mores remind me of those plastic cups that we painted. Not because we had s’mores at the time but because I had expected s’mores. And tents. And other outdoorsy stuff that didn’t involve plastic cups. And for that reason, I don’t like s’mores. However, you put anything in a granola bar and I guarantee I’ll like it. These granola bars are pretty much your everyday bars but they’ve got graham cracker crumbs mixed in with the oats and then they’re stuffed with semisweet chocolate and marshmallows. Oh yeah. They are just as good as they sound, maybe better. The best part is that the marshmallow around the edges bubbled out of the oats and got toasted and brown just like they would in a s’more.

S’more Granola Bars

from The King Arthur Flour's Baking Companion

Ingredients

6 tablespoons unsalted butter
1/4 cup brown sugar
6 tablespoons maple syrup or dark corn syrup
2 1/4 cup old fashioned oats
1/2 cup all-purpose flour
1/2 teaspoon salt
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1 1/4 cups marshmallows

Instructions

  1. In a medium-sized saucepan set over medium heat, melt and stir together the butter, sugar, and syrup, cooking until the sugar has dissolved. Stir in oats, flour, salt, and graham cracker crumbs.
  2. Press slightly more than half of the mixture into a lightly greased 9 x 9 inch pan. Let cool completely. Preheat the oven to 350F. Sprinkle the chocolate chips evenly over the top, then the marshmallows. Top with remaining crust mixture. Bake the bars for 15 to 20 minutes. Remove from the oven and let them rest for 20 minutes, then cut into squares or bars while still slightly warm.
http://fakeginger.com/smore-granola-bars/
9

My kid got a haircut this week which was kind of a big deal because he pitches a fit every time we try to do it. I’m not proud to say that I bribed him with everything I could think of and now I may or may not owe him a motorcycle. And he’s not going to let me forget about it.

I had also promised him some brownies which were a lot easier to make happen. The boy loves marshmallows so I knew these would make him happy.

The brownies were very dense and chewy like all good brownies should be. The chocolate on top made them extra rich and the marshmallows were so gooey right out of the oven. I consider myself to be a bit of a brownie snob and these definitely made me happy. And the kid loved them which was the most important thing.

Rocky Road Brownies

from Martha Stewart

Ingredients

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour
1 cup marshmallows
1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
  2. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
  3. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
  4. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
http://fakeginger.com/rocky-road-brownies/

8

Cupcakes + Snickers = amazing. The End.

There were some Snickers cupcakes in Food Network magazine a few months back and I’ve been looking for an excuse to make them. I got tired of waiting and decided to make them when I was wandering around the grocery store one day (my favorite hobby). I used my phone to check what ingredients I needed and luckily noticed the reviews on the Food Network website. Dry cake, nougat sliding everywhere, there were complaints about every little thing in the recipe. I still thought the idea was a good one but it needed major changes.

Basically this is vanilla cake with peanuts, a peanut butter & marshmallow nougat, and chocolate frosting. It turned out awesome. The cake was so soft and the peanuts added a great saltiness to it. The nougat layer was good enough to be eaten with a spoon. The chocolate frosting was good but I wish I had used my favorite one.

Did they taste like a Snickers? Yes and no. The top definitely did, although it could have used more peanuts. Know what else they were missing? The most important part of a Snickers! CARAMEL! I didn’t even realize they were missing caramel until I sat down to write this post. A caramel drizzle would have made these even better. But I heard no complaints and there are definitely none left so I guess no one missed the caramel too much!

Snickers Cupcakes

cupcake from Ina Garten

Ingredients

For the cupcakes:
9 tablespoons unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1/2 cup plain yogurt
3/4 teaspoon vanilla
1 1/2 cup all purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup salted peanuts
For the nougat:
1 7-ounce jar of marshmallow fluff
1 cup creamy peanut butter
For the frosting:
4 tablespoons unsalted butter, softened
1 1/2 - 2 cups powdered sugar
3 ounces milk chocolate, finely chopped
2 ounces semisweet chocolate, finely chopped
1 - 2 tablespoons heavy cream
1/2 tablespoon vanilla
1/4 teaspoon salt
salted peanuts, for garnish

Instructions

  1. Heat the oven to 350 degrees F. Line muffin pans with paper liners.
  2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 1 at a time, then add the yogurt and vanilla. Scrape down the sides and stir until smooth.
  3. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Gently stir in peanuts. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
  4. For nougat layer, use a spatula to fold marshmallow fluff and peanut butter together until combined. Spread a thin layer on cooled cupcakes.
  5. For frosting, melt the 2 kinds of chocolate in microwave, stirring as needed. Set aside to cool slightly.
  6. Beat butter until creamy; add 1 1/2 cups powdered sugar 1/2 cup at a time until fully incorporated. Add chocolate, heavy cream, vanilla, and salt. Beat until everything comes together and add powdered sugar as needed. Spread on top of nougat layer. Top with salted peanuts.
http://fakeginger.com/snickers-cupcakes/


One very enthusiastic thumbs up, even if he was mad that I interrupted his cupcake eating.

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