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Woo doggie, have I been truant! But my excuse is utterly valid – I ran out of $$$, so I had to focus my energies on finding a damn job. Simple as that! I temped my arse off for a few weeks, sent resumes EVERYWHERE, and interviewed till I was hoarse and irritated. And now, what have I got to show for it?

A job! A job that I actually want to do! Huzzah!

So now that I’m getting my life back in order, I can calm down and devote a little time to updating this here bloggie boo… Starting with my latest endeavour, made in honor of our camping trip to Lake Berryessa for the 4th – Homemade S’Mores!

Homemade S’mores?! (You incredulously ask.) Why, yes, my friends… I am of the ilk that refuses to go for the easiest solution to one’s snacking dilemmas. I realize that a bag o’ Jet-Puffed costs about $3 and a box of graham crackers is even less, but where’s the adventure in that? Oh no, it all had to be from scratch.

A few months ago, knowing that I LOVE to make marshmallows, my pal sent me a recipe for Lillet-infused mallows… Boozy marshmallows?! I couldn’t believe it. And camping was a particularly good excuse to try these babies out.

Lillet Blanc is a crazy delicious aperitif, a little sweet (as aperitifs usually are), with a delightful citrusy accent that makes these marshmallows extra special.

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I love s’mores. Who doesn’t, really? But I do not like camping, so the opportunities to indulge in said chocolatey, mashmallowy treats shrinks significantly. Until now that is! Through my digital stalking of a number of prominent food bloggers, I came across a recipe that is so inherently perfect, so attainable, I was ashamed that I hadn’t thought of it before… s’mores pie!


Yes, I was mildly excited, so I decided to give it a shot as a welcome-to-SF treat for my little brother when he visited last month. I had the chocolate and the sugar and the candy thermometer. Everything was going well until I went renegade and made a crumbly almond meal crust and put it all into my tart pan. Oh, lord. My proportions were a little wrong, but I wasn’t going to let that deter me. I steamed right ahead, working diligently until it came time for the marshmallows… I used the raw natural cane sugar I keep in the house, which, while delicious, will not yield pure white marshmallows – so I ended up with a beigey syrupy mess! And I neglected to consider one minor detail… I had no hand mixer and marshmallows are practically impossible to make by hand! I gave it a valiant effort, but ended up with a very weird situation. It was tasty enough, but I wasn’t satisfied so I vowed to give it a second go!

Flash forward a couple weeks to when my ego had mended, I had received a hand mixer as a wildly thoughtful gift from an old NYC friend, and my talented SF pal invited us over for a mini dinner party of slow-cooked brisket and greens. A-ha, I thought, what a perfect opportunity to try that damned s’mores pie again! And this time, I was going to do it right.

Started out with a handful of graham crackers…

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Hi, I’m Lauriebot!

I live in San Francisco. I used to live in NYC, Washington DC, and London.

I like to take the pictures.

I like color, excess, food, light, clothes, and going places.

I also like talking to people.

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