anne alesauskas Profile

The caramel apple cheesecake looks to die for! Thanks for the add back. I look forward to checking out your site further :)

It's great to see another Midwest cook on here. I'll be looking at more of your great recipes in a minute!

I'll second my friend, Nanette's, comment. And here's another tip (there are always more, right?) If you butter biscuit rings, you can use them as 'molds' to make perfect, round pralines, then you let them set until they are dull and then go 'round the ring with a sharp knife. Another, and less dressy but effective way to get a thicker praline is to not spoon them out onto the wax paper (or a marble, if you have such a counter) until after the mixture has cooler a bit, like about 10-12 minutes. It thickens as it cools and you will get really thick, lush pralines then. best regards - Amos

Love your blog and Happy Birthday, "Girl In Her Kitchen". Your great recipes and generosity is certainly the reason you have so many followers. I'm flattered that you want to follow me. Thanks. Enjoy your special day. N
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