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.


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
  • 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
  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!

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
  • 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
  • cups marshmallow fluff I used regular marshmallows
  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.

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
  • 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
  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.