Wednesday, March 1, 2017

Wednesday Hodgepodge

Wednesday March 1, 2017

Hodgepodge Questions-Volume 299


1. 'Slow and steady wins the race'...tell us about a time this was true in your own life.

I think it was when I had to recover from my surgery for my Frozen Shoulder. It took time for my Arm / shoulder to get back to normal. One day at a time.

2. 'As slow as molasses'...Do you like molasses? How about maple syrup? Caramel? Butterscotch? What's your favorite of the slow moving treats mentioned here, and what's your favorite food made with that sweet treat?

Caramel & Butterscotch

Salted Caramel Cupcakes with Caramel Buttercream Frosting
1/2 cup butter ( (1 stick) softened )
4 ounces cream cheese ( softened )
1 1/4 cups Sugars
3/4 cup dark brown sugar
1 tablespoon Canola oil
4 eggs
1 teaspoon Vanilla Extract
3 cups all-purpose flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup buttermilk

For the Cupcakes:
1. Line 24 muffin cups with paper cupcake liners.

2. Using an electric mixer, cream together butter, cream cheese, sugar, brown sugar, and oil until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Add vanilla, baking powder, baking soda, and salt; mix until well combined.

3. Beginning and ending with flour, add flour alternately with buttermilk, mixing between each addition.

4. Distribute batter evenly between the muffin cups. Bake at 350 degrees for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool completely on a wire rack. Frost with Salted Caramel Buttercream, garnish with a slice of caramel candy, and sprinkle with a bit of sea salt.

For the Salted Caramel Buttercream Frosting:
6. Using an electric mixer, beat together the butter, cream cheese, and vanilla until light and fluffy, about 3-4 minutes. Add confectioners' sugar and 3 tablespoons of the milk; beat until well combined and smooth, about 2 minutes. Cover and refrigerate.

7. Meanwhile, melt the caramel candies along with the remaining 1 tablespoon of milk in the microwave at 30 second intervals until caramels are completely melted. Set aside to cool until the caramel is cooled but still soft and pliable.*

8. Once the caramel is cooled, mix into the frosting until well combined.

*Setting the caramel aside to cool is important! I discovered the hard way that mixing hot melted caramel into butter-based frosting does NOT turn out well. Also, I had to use the electric mixer to thoroughly mix in the caramel - simply folding or stirring didn't work. You may want to refrigerate the frosting for 30 minutes or so prior to frosting the cupcakes to let it set up a bit after mixing in the caramel.

Salted Caramel Buttercream Frosting
1/2 cup butter ( (1 stick) softened )
3 ounces cream cheese ( softened )
Vanilla Extract 1 pound confectioners sugar
4 tablespoons milk ( divided )
15 caramels ( unwrapped (I use kraft caramels) )
caramels ( sliced, for garnish )
sea salt ( for garnish )

3. Your favorite slow song? 
Keepers Of The Stars ~~ By Tracy Byrd

4. Your favorite thing to make in a slow cooker or crock pot? 
3 pounds kielbasa cut 1"thick
1 jar of hotdog sauce
1 can crushed pineapples
1/2 Bag Brown Sugar
Add all to together. Cook on low 4 ~ 5 hours. The longer you cook the tender the kielbasa gets.
5. 'You may delay, but time will not.' ~Benjamin Franklin Are you more a hurrier or a delayer when it comes to unpleasant tasks that need doing? What are you currently either delaying or hurrying to get through this week or month?

If I really want to get something done, I'm a hurrier.

6. Tell us three things you encounter regularly or even just occasionally that you find to be annoyingly slow.

Doctor Appointments
My Internet
Wait at the ER

7. March is National Craft Month. Are you crafty? Tell us about something crafty you'll try in the next thirty one days. Or something crafty you'd like to try or wish you had the skill to make happen. 
I do Plastic Canvas Needlepointing, I'll be making some kind of Easter decoration or Easter Baskets.

8. Insert your own random thought here.

Sharing my Baby Girl Angel....


  1. I'm stopping by from The Hodgepodge, and after reading those recipes, I'm hungry :)
    I love the photo of your Baby Girl Angel, too.
    Kathy (of Reflections by Kathy)