Monthly Archives: July 2013

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This weekend, my anxiety is overwhelming me. I feel hot, my heart is beating too hard, my bad thoughts won’t stop, my regret and guilt over tiny things is excessive.

I am so tired.

All I want to do is cuddle with my cat, who is sick and needs special food and monitoring and so on. I am terribly worried about her; what will I do when I lose her? It’s breaking my heart.

My back has been bothering me again, with some burning and tingling in my left leg sometimes.

All of this is just overwhelming me right now. I feel like I’m crying every night (which I might be) and I haven’t slept well in weeks. The littlest thing is tipping me over the edge. And I wish it would stop.

But there’s no clearly marked exit here… And even if I could find it, I think it’s locked.

Chocolate Amaretto Pie

Chocolate Amaretto Pies

Chocolate Amaretto Pies

As promised on Facebook, here is my chocolate amaretto pie recipe!

In the picture above, the one with the chocolate drizzle is made with dark chocolate (the chocolate drizzle is just 2oz. of melted dark chocolate, left over from the pie).

First the crust!
The crust is mind-bendingly easy!
1 cup of flour
3 tablespoons of powdered sugar
6 tablespoons of butter (soft)

Mix all together and press into a pie tin. I’ve found that butter a little melted in the microwave (or my kitchen on a brutally hot day) works better than just room temperature. It’s just easier to mix and press. Be careful of the bend in the pan, and not to make it too thick there!

Oven = 400 degrees, 8-10 minutes until golden.

The filling (the best part!)

12 tablespoons (¾ cup) of soft butter (at least room temp.)
1 cup of sugar (granulated)
2 oz. baking chocolate (I used Ghirardelli * see pics below)
2 tablespoons Amaretto (I used Amaretto di Amore * see pic below)
3 eggs


Cream the butter and sugar.
Add the melted chocolate and amaretto, cream again.
Add 1 egg at a time, mixing for at least 2 minutes between each! (This is so very important, or you will have a grainy pie filling!)

Put filling in cooled pie crust (must be room temperature). Put in fridge for at least 3-4 hours before serving.

A couple notes:
This will melt in a hot car.
There will likely be around a ½ cup of filling left over. Eat this.
Seriously, add those eggs one at a time and mix for at least 2 minutes.

Ghiradelli Dark

Ghiradelli Dark

Ghiradelli SemiSweet

Ghiradelli SemiSweet

Amaretto di Amore

Amaretto di Amore