After a week long hiatus, this is my second post for today. This week’s TWD is a luscious Caramel-Peanut-Topped Brownie chosen by Tammy of weetreatsbytammy. I found the cake to be delicious. Actually, I have a fair share of the caramel and the cake batter on the recipe page even though I’ve been trying very hard to keep “Baking From My Home to Your” free of blobs of whatever I’ve been baking. Dorie suggested using the pages of the book to jot down changes one makes in ingredients and cooking times, etc, but I’m sure stains and such don’t qualify as meaningful notations.I used two 4-inch springform pans, fully intending on topping just one and freezing the other cake, the there was more of the topping than I realized. The cake baked exactly 40 minutes and cooled to room temperature before being place back into the springform pan. When making the caramel for the topping, carefully pay attention to color of the caramel as it turns amber. When it is light amber, I would remove it from the heat and swirl it around the bottom of the pan as it will darken somewhat off the heat. 15 minutes may be enough time for that to happen. The caramel can go from beautiful to scorched in a matter of seconds.Setting time for the caramel peanut topping is about 20 minutes, but my topping could have set longer as the peanuts kept going South after I took it out of the springform pan.All in all, a great dessert. Check out TWD for more of the Caramel-Peanut-Topped Brownie delights.