Oven S’Mores

I don’t know about you, but there is nothing quite as satisfying as the taste of graham cracker, marshmallow, and chocolate and melted together in a gooey sandwich of amazingness. Okay… maybe I love s’mores a little too much, but they really are good!

The only down side is that they are a summer treat. You have them when you’re out at a campfire or having a bonfire on the beach. When winter hits, the campfires go inside, and the s’mores go into hibernating. Or do they?

Personally, I like to be able to enjoy s’mores all year round. So I had to figure out a way to make them in my kitchen that didn’t involve a real fire on my counter, or killing my microwave with marshmallow slime. This is what I’ve come up with. I hope you get a chance to try it out this winter. If you think s’mores are amazing all on their own, just wait until you have one paired with a steaming mug of hot chocolate!

Oven S’mores


12 graham cracker squares
6 large marshmallows
3 Hershey’s chocolate bars


First, turn on your broiler to its lowest setting. If you set it too high, you’ll end up with burnt marshmallows that aren’t even warm on the inside. Let the broiler preheat for about five minutes.

On a cookie sheet, place 6 of your graham cracker squares down. Then, top it with half a Hershey bar. Finally, add a marshmallow on top of that. Put it flat side down so that it doesn’t roll around when you move the tray. Place the cookie sheet in the oven, and allow it to heat for about 4 minutes. Pull the s’mores out, and immediately top them with the remaining graham cracker squares!

If you want to be even more creative, substitute the regular squares for other candy bars. Reese Cups work really well, and you can even try Kit Kats, or whatever your favorite candy bar might be.

I hope you enjoy!

Chocolate Chip Cookies

Every kid on the planet loves a good chocolate chip cookie. So every mom should know how to make them. They don’t have to make them from scratch, but being able to put the dough on a pan, bake it, and serve is a must-have skill when there are kids in the house.

That being said, I’m pretty proud of my chocolate chip cookies. My husband goes crazy for them, and they are so easy to make. I always have the ingredients on hand just in case I get a craving for them. The best is to eat them straight out of the oven, but even days after they taste pretty awesome if you nuke them in the microwave. Room temp is good, too. Seriously. These cookies are just that awesome.

Here is the recipe:


2 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup butter, room temperature
3/4 cup white sugar
3/4 cup brown sugar
1 tsp. salt
2 tsp. vanilla
2 eggs
2 cups chocolate chips


Preheat your oven to 350 degrees. Grease a cookie sheet and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

In a mixer, beat together the butter and sugars until fluffy. Add the vanilla and eggs. Beat for one minute. Then add the flour mixture. Be sure that all ingredients are well-incorporated. Then add the chocolate chips. Your dough should be really thick. To test the consistency, scoop out a small ball with a spoon. If it holds its shape really well, your dough should be thick enough. Add more flour if the dough isn’t the right consistency.

Spoon 1 inch rounds onto a baking sheet, and leave about three inches between each cookie to allow for spreading. Bake for 8-10 minutes, or until golden brown.

If you bake your first batch, and the cookies come out looking like really flat puddles, your butter was too warm and loose. Refrigerate your dough for about twenty minutes and try again. This should solidify the fats in your dough to keep the cookies thicker.

Also, if you prefer softer cookies, use margarine instead of butter. It has less water in it, so less moisture evaporates, leaving you with a much softer cookie.

I hope you enjoy!