S'more what??

Every. single. time. I say to my sweet husband, "I am making S'mores!" he immediately responds with,
"S'more what?!?"  

Yes. 

I married a third-grader.

Well, it turns out the joke's on him this time because these awesome{ly easy!} S'more cookies will never leave you wondering what could have been...instead you can taste that gooey, chocolate, marshmallow treat of summer anytime you want!

Here's your ridiculously simple line-up:

{Graham. Sugar cookie mix. Butter. Eggs}

I cannot believe I left out the STAR of this show! Rude!

**Sidenote**

Remember when the blogosphere went all cookie-butter CrAzY in 2011?? 

Speculoos Cookie Butter by Trader Joe's? 

Biscoff Cookie spread?!? 

As with most things on the interwebs, 

fickle foodie bloggers have already moved on- 

and these little gems are the "it girl" of 2012:

{Shown here wearing vanilla for Spring 2012
but also available in pink peppermint!}

I found my Mallow-Bits at Walmart, but they are also at just about any major grocery chain.

And now {drum-roll please} I present you with...

"S'more What?" Cookies

Ingredients:
- 1 pkg. sugar cookie mix {I used Betty's}
- 1 sleeve of Graham Crackers {I used low-fat cinnamon but regular is also great}
- 1 stick butter = 1/2 cup butter
- 2 eggs {I only pictured one, but had to add another later}
- 1 cup chocolate chips
- 3 oz. {1 can} of Jet-puffed Mallow-bits by Kraft

What to do:

1. Grind up that sleeve of graham cracker crumbs in your food processor/blender/or by beating the crud outta them with a rolling pin like you thought about doing to that guy who dinged your car door at the grocery store...oh, only me??

{Anyone else deeply in love with their food processor??}

2.  Combine graham crumbs and dry sugar cookie mix in a large bowl until it looks like a sandy beach in Tahiti...ahhhh...these cookies are like vacation already!

{Looks more like a Fijian beach to me...}

3. Add those two eggs, and your melty, yummy butter to the dry cookie mixture and mix. mix. mix. This is your triceps workout for the day. You are welcome.

{Could literally swim in it}

4. Add the chips and Mallow-bits until well-incorporated.  Any other recipe would use the words "fold-in" but we know based on the aforementioned triceps workout that we do not need any stinkin' "folding"...we are MIXERS with our rock-hard arm muscles here folks!

{Mallow-bits photo bombing!}

5. Once incorporated eat a few spoonfuls to test place heaping tablespoons of dough on your parchment or greased cookie sheets, about 2-inches apart {these cookies do not spread nearly at all}.

{All lined up and ready to rock!}

6. Bake at 375-degrees for 8-12 minutes until the edges look light brown, but the tops are not gooey.  **NOTE** the Mallow-bits melt a little, but will harden back up once they are out of the oven.

{grrrrreat with hot cocoa or milk!}

Remove from the oven and let sit on the cookie sheets for 5-10 minutes to cool. 

These cookies will keep in a closed container for three or four days. 

{Like they will last that long!}

{Just your basic} Pizza Dough

Hi again all!!

 It's your resident "I-have-little-to-no-clue-what-I-am-doing-EVER" baker here with another screw-up free recipe to tuck in your arsenal.  

Making something homemade for dinner always makes people feel specal that you put a lot of love into the food they are eating.  The good news is that a lot of love does not have to cost a lot of time or money!

Case in point?

This pizza dough recipe with just five ingredients.
{Although I contest "water" as an ingredient is stretching it really}

This basic dough allows most of your time spent sitting on your butt getting lots of other chores done while waiting for it to rise, and may just be your new favorite thing to make for dinner.
Bonus that it'll make those who eat it feel especially loved!

{Just your basic} Pizza Dough

- 2 cups AP flour

- 1 tsp. active dry yeast

- 2/3 cup warm water {110-115 degree F}***

- 1 tsp. salt

- 1 tsp. sugar or honey to "feed" your yeast

{Makes one 12" or two 9" Pizza Crusts}

Directions:

1. Add your 1 tsp. yeast to the 2/3 cup of warm water and let it sit until it turns creamy
{approximately 1 minute or so}
and then stir the yeast into the water until it dissolves:

{Gorgeous!}

2. Put your two cups of AP Flour and the salt and sugar into a glass bowl, or the bowl of a mixer:

{Just like so!}

3. Now pour the warmed yeast/water mixture into the bowl with the flour/salt/sugar mixture and stir until just combined:

{ACTION Shot!}

4. After mixing for a bit, the dough will still be kinda crumb-y {NOT to be mistaken with crummy, it is delicious!}and you will need to turn the dough out onto a well-floured surface and knead until smooth and elastic, adding more flour if it is too sticky:

{Lookin' crumb-y}

{post knead}

5. Cover this dough-baby up and place it in a draft-free warm space for about 1.5 hours to rise*** 

I use my unheated {do not pre-heat for the rise} oven because my house is almost never warm or draft-free!

{coat a bowl with olive oil for non-stick rising}

{Warm & draft-free...kinda like a snuggle for your dough!}

6. Just 90 minutes later {or after a bag of Pretzel M&M's and this week's episode of the The Bachelor on DVR} grab that beautifully risen dough, and divide it into as many pizzas as you intend to make.

We were making four lovely little pizzas, hence:

{four times the doughy cuteness}

7. Cover those back up, pop 'em back into your "warm-draft-free-space" {oven!} and let them rise an additional 60 minutes***. This is when you will clean both of your bathrooms...or alternately catch an episode of "Downton Abbey"...it's on PBS and will thus balance out your aforementioned "Bachelor" addiction.

{all puffed up!}

8. Final step people! Grab those little dough-babies {and your significant other} for some rolling action.

Roll each pizza crust out and add your toppings! 

{Husbands are sure cute when they work for their supper!}

{The couple that tops together...wait??}

9. Bake at 400-degrees for 10-13 minutes {oven times and temps vary} and enjoy with some salad, a glass of wine, or a slice of cake!

Feelin' the Love yet?!?

***HIGH ALTITUDE NOTES***

Flour tends to be drier at high elevation, so increase the amount of water in the recipe by 2 to 3 tablespoons for each cup of flour called for at 5,000 feet, and by 3 to 4 tablespoons at 7,000 ft.

Also, yeast works FASTER in high altitude, so perhaps check your rise more frequently- at approximately 60 minutes on the first rise and about 45 minutes on the second.

Final suggestion is to bake these pizza crusts immediately after making rather than putting them in the fridge like those sea-level folks may do!