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S’mores Pie for Memorial Day Weekend

S'mores Pie Memorial Day

This time of year we’re making s’mores just about every time we gather. They are timelessly perfect for a Memorial Day barbecue, a Friday night fire pit on the porch, or a beach bonfire while on vacation.


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We absolutely love s’mores. So much, we needed a simple s’mores alternative for when a fire is too much fuss.  Since we’re straying from the traditional fireside s’more, we decided now is as good a time as any to implement another substitution: enter the delicious, butter saltiness of the ritz cracker. I was inspired to make a crust in the style of a graham cracker crust using ritz. It seemed like a great balance for a really sweet dessert. The cracker crust was a little delicate for melted marshmallows, so I opted for marshmallow cream. It torched beautifully and had the perfect consistency. This dessert is a simple yet sophisticated take on an old favorite.

S'mores Pie Ingredients Memorial Day S'mores Pie Memorial Day



  • 6 1/2 oz of Ritz crackers (almost 2 sleeves)
  • 1 stick of butter melted
  • 2 tablespoons sugar
  • 1/3 teaspoon salt



Preheat oven to 350ºF. Pulse Ritz crackers in a food processor until they turn into crumbs, add butter, sugar and salt and pulse until combined.

Firmly press mixture into bottom of an 8×8 dish. Bake until edges are golden, about 15 minutes. Let cool completely on a wire rack.




  • 2 cups of quality chocolate chips
  • 1/4 cup coconut oil


Melt the chocolate and coconut oil in a double boiler or carefully in the microwave. Once it is completely melted, stir to make sure they a are combined, remove from heat and set aside to cool a bit.



  • 2 jars of marshmallow cream or 2 10oz bags of melted marshmallows
  • 1 recipe of homemade magic shell
  • 1 ritz cracker crust
  • flaked salt



Pour enough marshmallow cream on top of the ritz crust to give you a nice thick layer. Toast the marshmallow cream using a kitchen torch or carefully broil until nice and toasted like a good campfire marshmallow. Set the crust with the torched marshmallow in the freezer for a bit to cool it off a bit(not necessary but it will help the magic shell a lot quicker since you usually pour it over frozen ice cream). Pour the magic shell over the dessert and before it sets up sprinkle it with flaked salt if desired. Cut into to squares and serve.

Home for the Holidays – Winter Squash Rolls Recipe

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

As soon as the holidays roll around, I really get in the mood for baking. Something about the house filled with the smell of freshly baked goods, the warmth of the oven and time spent in the kitchen with loved ones captures the memories and spirit of being home for the holidays. I’ve got to admit, the slower pace and process  of baking with yeast is my absolute favorite – theres something about waiting for the dough to rise that builds anticipation and makes the final product that much more enjoyable. Working with yeast can be intimidating if you’re not familiar with it, but the simple trick is not to rush the yeast and to make sure the yeast you are working with is still alive. Yeast can be easily killed by using water that is too hot, that is why a lot of recipes will specify a temp of about 110ºF. Proofing the yeast (adding it to warm water, mixing a in little sugar and allowing to rest for about 5 minutes) really helps avoid any big failures that come from non-viable yeast.

Baking rolls for the holidays is my favorite and most satisfying thing to make. They add so much to a beautiful spread of food and make for a great snack in the days to follow. These winter squash rolls are sure to please, they have a soft pillowy texture and just enough squash flavor to add a welcomed sweetness and the color is a plus as well. Be sure to make a lot because they will go fast. The recipe below makes 2 dozen, but I have been known to triple the recipe for large gatherings. If you would like really big rolls just cut the dough slightly bigger to about 16 balls and bake a little longer. And, If you are feeling really inspired try making a batch of your favorite cinnamon rolls with this dough, you won’t be sorry. Enjoy!

Winter Squash Rolls Recipe - Home for the Holidays with Anthology



  • 4 1/2 teaspoons of yeast (2 packages)
  • 1/4 cup honey
  • 1/2 cup warm water (about 110ºF)
  • 3 tablespoons browned butter (see below)
  • 1 tablespoon sea salt
  • 2 eggs, beaten
  • 3 cups all purpose flour (may need to knead in more)
  • 1/2 cup cooked and pureed winter squash (pumpkin, butternut, kabocha)

Wash for rolls

  • I egg yolk
  • 2 tablespoons of heavy cream
  • flaked sea salt (like Maldon)
  • roughly chopped sage leaves (optional)

Browned Butter

  • Add butter to a warm skillet and carefully brown over medium heat until it has a nice caramel color, set aside.


In a small bowl combine yeast with 1 tablespoon of honey and warm water, stir with a fork allow to sit until foamy about 5 minutes. Set aside

In a large bowl add honey, browned butter, salt, and beaten eggs, dump in the yeast mixture, then stir to until blended. Add the flour, 1 cup at a time, stir in the squash.

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

Turn out the dough onto a well floured surface. Sprinkle with more flour if needed, knead until smooth. Only add flour to prevent dough from sticking to the surface. Once the dough is nice and smooth, shape into a ball. Place in an oiled bowl, smooth side down and flip to coat the dough with oil. Cover bowl with plastic wrap and allow to rest in a warm place until doubled in size.

Winter Squash Rolls Recipe - Home for the Holidays with Anthology

Punch down the dough and shape into 2 dozen balls. Place them on a baking pan with lined with parchment. Lightly butter the parchment and place 2 inches apart, closer if you like pull apart rolls. Cover with a clean kitchen towel and allow to read until doubled in size.

Preheat oven to 375 degrees F.

Brush the rolls the wash and sprinkle with flaked salt and sage leaves.

Bake for 25 minutes or until golden brown.