Winter has finally arrived in Northwestern Pennsylvania. Can’t say as I’ve missed it much but the snow is pretty. As long as I don’t have to shovel it

Here’s what I’m currently…

…Listening to:

• A Hard Rain’s A Gonna Fall by Walk Off The Earth
• Faster by Matt Nathanson
• Sex On Fire by Kings of Leon

…Reading:

• Judging RITA books for Romance Writers of American so can’t mention any titles *g*

…Loving:

• Loving my work-in-progress, IN THIS TOWN, the third book of The Truth About the Sullivans trilogy!
• Hockey! Go, Pens!
• Honey mustard and onion pretzel pieces from Snyder’s of Hanover. So addictive *g*

…Watching:

• Top Chef. Love me some Tom Colicchio *g*
• Billy Elliott, Morning Glory and Abduction! Catching up on my movies
• The Pioneer Woman on Foodnetwork. I’m pretty sure Ree Drummond and I are destined to be BFFs

…Looking Forward To:

• Spring.
• Spring.
• Spring.

…Craving:

Knock You Naked Brownies - from The Pioneer Woman. Check out her website!

http://thepioneerwoman.com/

1 box (18.5 Ounce) German Chocolate Cake Mix

1 cup finely chopped pecans (I omitted these)

1/3 cup Evaporated Milk

1/2 cup Evaporated Milk (additional)

1/2 cup butter, melted

60 whole caramels, unwrapped

1/3 cup semi-sweet chocolate chips

1/4 cup powdered sugar

Preheat oven to 350 degrees

In a large bowl, mix together cake mix, chopped pecans, 1/2 cup evaporated milk and melted butter. Stir together until totally combined. Mixture will be very thick.

Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.

In a double boiler, melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.

Turn out remaining brownie dough on work surface. Use your hands to press it into a large square slightly smaller than the pan. Use a spatula to remove it from the surface then set it on top of the caramel and chocolate chips.

Bake for 20 to 25 minutes. Remove from oven and allow to cool to room temperature then cover and refrigerate for several hours. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings and carefully remove from pan.

Enjoy!