Bambi's Apricot Pie with Amaretto

This pie is really a tribute to my grandmother, whom we called Bambi.  Bambi, you say?  Story goes that my oldest brother, Chris, couldn't pronounce "grandma," so somehow 'Bambi' stuck.  It was always cool to have a grandmother with this very unique name.  

Bambi was legend just like this pie has proved to be.  

My uncle used to talk about "Mama's cot pie."  He mentioned once that he thought that Bambi cooked the apricots before placing them in the crust.  I've seen a few old-fashioned pie recipes that call for cooking the apricots in a cornstarch-thickened sugar mixture.  Kinda like the same filling used in lemon meringue pie.  

With that bit of baking 'hint' I knew I could use my strawberry rhubarb pie as a basis for this Apricot Pie with Amaretto.  So easy.

I wasn't sure which type of booze to add to the filling...Initially, I had thought about brandy.  But, apricots and almonds just seem to go so well together.  And, this time it's a hit!  

I think it's fitting, too, that these apricots are from an orchard adjacent to Bambi's property in Esparto, California.  Manas Ranch is located in Esparto, a very small town where my parents were born and raised.  I have many, many fond memories of spending time with Bambi in Esparto.  We'd stop by this orchard, right next to Bambi's almond orchard, pick some cots and drive around Capay Valley eating cots and chucking the pits out the car window.  

Probably the best parts of spending time with Bambi were listening to all the family stories and adventures she had, starting first with her experiences at the speakeasies in Sacramento as well as her teaching me to drive when I was 14.  Pretty cool when you can drive at 14, pass the local sheriff and not get pulled over.

That's what you do in the country.

I know you'll love this fresh and easy pie.  The amaretto really does add a nice depth to the filling.  I also used amaretto in the crust this time with great results.  

I hope you have a chance to make this pie.  For me, enjoying a sweet and silky piece of this memorable pie is truly like coming home.

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Almost Healthy Chocolate Amaretto Silk Pie

It's been awhile since I've posted here - my day job has kept me busy and left me with little time or creative energy for baking. That makes this recipe an especially timely addition to the blog: it's fast, easy, and technically could be no-bake, if you're using a pre-made pie crust. This could also easily be a vegan recipe, with a modified crust. Plus, it's sort of, almost, healthy! At least, it's lower in fat and sugar than your standard chocolate silk pie - but I honestly didn't feel like I sacrificed taste or texture to get there. 

The recipe that follows is inspired by Alton Brown, but I've tweaked some things here and there - mostly, because I didn't want to go to the grocery store! 

Before we get into that, let's take a look at the finished  product:

Almost Healthy: Chocolate Amaretto Silk Pie

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Before I tell you what's in here, I must first assure you that this pie is truly decadent and delicious. You're going to be shocked when you learn what it's made of. The texture of the filling, before it sets, is similar to chocolate mousse: it's FLUFFY. Once it sets, it's reminiscent of truffle filling. Seriously. It's rich, creamy, dense, with an intense chocolate flavor and subtle sweetness. Are you ready for the secret ingredient?

Amaretto and Apple Galette

This galette is easier than you think!  Ground almonds in the filling, enriched by smooth Amaretto.  Not too sweet, not too tart: Just Right!   This tart is similar to my hazelnut tart, but more dense yet less sweet.  A great combination for dessert or to start you day off with a strong cup of coffee or espresso.  And, it's even possible to have TWO slices and not EVEN feel guilty! 

And, right off the bat, a HUGE "thank you!!" to Ally at A Girl and Her Fork who had a giveaway a few weeks back when I WON a really groovy OXO hand-held slicer.  Thank you, Ally!  This slicer made quick work of my apples and was SO EASY to use.  My "old" mandoline required a lot more counter space and more cleanup.  No changing out blades with this OXO slicer which is a whole lot safer in my book!

This tart is laced ever so slightly with Amaretto, the Italian almond liqueur.  I joked on Facebook a few weeks ago that I was working my way through the Italian liqueurs....Seems like I don't need to joke anymore.  I'm fully ENTRENCHED in Italian liqueurs with utter abandonment it seems.  I'm okay with this Italian liqueur entrenchment...All the more reason to become Italian!

For those foodies out there, frangipane is a French almond filling used in all sorts of fruit tarts.  Martha's frangipane tart was made with poached pears, but who has time to poach pears?  A galette is a French tart of fruit, typically a free-formed tart (AKA rustic) with thinly sliced fruit arranged over a frangipane or custard filling.  Or, sometimes the fruit is its own show piece!

I know you'll love this tart.  Easy to make, easy to eat, and easy to share with your favorite Italian.  YUM!

Rustic, no?  

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Amaretto and Irish Coffee Truffles

Amaretto and Irish Coffee truffles - deceptively easy idea for Valentine's Day, or just because <3

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Happy (almost) Valentine's Day! I'd hoped to get this post up much sooner, but this past week got the better of me and in those precious hours that I'm not working or commuting, I've become rather computer-averse! The good news is, these truffles are really, truly easy. They require minimal planning ahead (which is great if, like me, you're grocery shopping-averse) and would make a fabulous last minute surprise if you're feeling so inclined.

Raspberry Amaretto Mini Cheesecakes



Luscious, gorgeous and oh, so good!

These were so fun to make and so easy, really.  Trust me, I don't do complicated on a whim.  I made these, literally, on a whim one Sunday afternoon.  I had all the ingredients, some time on my hands, and VIOLA'!  These Raspberry Amaretto Mini Cheesecakes are adapted (mildly) from The Boozy Baker by Lucy Baker.  So far everything I've made and sampled from Lucy's cookbook has been just great.  Easy recipes and great results. 

I'm sharing this recipe over at Cake of the Week for this month's Baking with Spirit Challenge, Raspberry Liqueur!  Check out Janine's latest creation: Honey Cupcakes with Raspberry Liqueur Icing...You'll love these!!