(Forgot to do this last year so we are doing it this year. It's fine. It's fine.)
To celebrate one year... two years, of Fox of Fox Hall being out, a sale for the month of June.
For $2.49 you get an mm romance fantasy in which there are knights and bards and annoying fuckboys kings and stealth wooing, and oh, everyone has tails. Because tails are cool.
... also knots. But again, everyone has them. We are not choosy.
POV: you are an orphaned pretty boy bard who has traveled alone and relied on only yourself for years until you find your way to the royal court, where the king seduces you and then sort of drops you... but also sort of doesn't... and you are worried about your place and having no place and being homeless and alone again. and then a big scarred knight steps in and knots your brains out stealthily, craftily, woos you.
Fox of Fox Hall! $2.49 all through June in all the usual places.
Last night I was discussing Bernard's knitting with @sweetfirebird and I started wondering what kind of sweater he might knit for himself while displacing all his *actual* desire to knit a sweater for Azar and I came up with some fun options but I was too tired to explain the funniest option to Rispa so now it's gonna live on tumblr.
Like. CLEARLY the funniest option is that Bernard knits a ranunculus sweater and is somehow secretly why it becomes load bearing part of ravelry's structure and existence.
Queer Fiction Free-for-All Book Bracket Tournament: Round 1B
Choose a book:
The Picture of Dorian Gray by Oscar Wilde
Little God by R. Cooper
Voting ended onFeb 22, 2025
Book summaries below:
The Picture of Dorian Gray by Oscar Wilde
'How sad it is! I shall grow old, and horrible, and dreadful. But this picture will remain always young… If it were only the other way!'
Wilde's first and only published novel recounts the story of handsome Dorian Gray who upon having his portrait painted desires that it will age and grow ugly while he may remain eternally beautiful. The painting, which reflects each of Gray's sins and transgressions, haunts him until it finally becomes unbearable. In this dark tale of duplicity and mortality, Wilde creates a world where art and reality collide.
Melis, the fledgling God of Desire in All Its Forms, is of course aware of the famously beautiful and famously unwed King Antero. Though the human king has been approached by many suitors, all have been intimidated by the strength of his remarkable heart. The lonely Antero has been praying for a companion, a friend who will stay by his side if he is not meant to find the other half of his soul. For years, he has been making those prayers to Melis.
Known by many names including Melis the Prankster and Melis the Cruel, Melis is blamed by humans and gods alike if he answers their wishes—and if he doesn’t—and almost never thanked for the stories that turn out well. He has listened to Antero’s yearning without responding, secretly pleased to have the noble king’s devotion for himself, but mostly convinced there is no one on earth who could ever be Antero’s equal.
But when some of the elder gods insist Melis would serve the world better if he knew anything of desires for himself, the little God of Desire decides to visit the private chambers of the king and finally respond to his most faithful servant—only to find himself wanting to answer the king’s wish in a more personal way than he’d anticipated. Melis might be divine, but one clever human king is more than a match for him, especially once Antero decides it’s time for Desire to learn something of Love.
Was re-reading Sweet Clematis by R. Cooper, and about half-way through, a peculiar phenomenon kicked in that I remember well from earlier reads of this story.
Not the trying-not-to-cry-from-all-the-ouch, though that happened, too ~ but the urgent need to feed Clematis. Like, go out and buy allll the sweet, sugary things to feed one sad fairy.
Sadly, he's a fictional character. So I made this to help with the Feels. ❤️
@sweetfirebird I’m sorry it took so long to get this up, real life kinda exploded in my face for a bit.
This is something I've played with for a while because they sounded amazing and Theo owns my entire heart.
Theo Greenleaf’s Five Chocolate Cupcakes with Chocolate Mousse filling!
Please note! All traditional baking measurements (cup/tablespoon/teaspoon) used are US measurements. Metric and Imperial volumes are slightly different. 1 US cup = .94 Metric Cup = .83 Imperial Cup. It’s a small difference, but may affect the overall outcome. This is an excellent resource for the different measurements!
A kitchen thermometer is necessary for this recipe!! A stand mixer or handheld mixer is recommended, but not required.
None of this is really complicated, but it is a bit involved. Definitely have a kitchen assistant on standby just in case!
Theo’s Five Chocolate Cupcakes
Ingredients:
1 oz dark chocolate, finely chopped
1 oz bittersweet chocolate, finely chopped
2 oz milk chocolate, finely chopped
1/3 cup (22 grams) cocoa powder
1/3 cup (32 grams) dutch process cocoa powder
1/2 cup (118 ml) boiling water (See note!)
7/8 cup (110 grams, 3/4 cup + 2 TBSP) all-purpose flour
2/3 cup (134 grams) granulated sugar
1/4 cup (50 grams) packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (113 grams) sour cream or plain yogurt, at room temperature
1/4 cup + 1 tablespoon (74 ml) vegetable/canola oil
2 large eggs, at room temperature
2 large egg yolks, at room temperature
2 teaspoons white vinegar
1 teaspoon vanilla extract
Note: to further enhance the chocolate flavor, substitute 1/2 cup hot coffee for the water.
Directions:
Preheat oven to 350F (180C, Gas 4). Line a standard 12 cup muffin tin with foil or paper liners.
In a medium size heatproof bowl, combine the chopped chocolates and cocoa powders and pour boiling water* over the mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
In a small bowl, whisk together flour, granulated and brown sugars, salt and baking soda.
Whisk sour cream, oil, eggs, egg yolks, vinegar, and vanilla into the cooled chocolate mixture until smooth.
Stir in the flour mixture until smooth, be careful not to over mix.
With a spring-loaded scoop, divide the batter evenly between the prepared muffin cups.
Bake until cupcakes are set and firm to the touch, about 17-19 minutes.
Let cupcakes cool in pan on a wire rack for 10 minutes, then remove from the pan to cool completely, about 1 hour.
Chocolate Mousse Filling
Note: This recipe will make enough for several batches of cupcakes...or the leftovers are great with vanilla wafers or animal crackers!
Ingredients:
1 1/2 cups (355ml) heavy whipping cream, cold
4 large eggs*, at room temperature
2 tablespoons superfine sugar (caster sugar)
12 oz (340 grams) dark chocolate (I used dark chocolate chips)
1/4 cup (1/2 US stick OR 56.7 grams) unsalted butter, chopped into small pieces
Note: if you don’t have a double boiler, you can place a heatproof bowl over a sauce pan with about an inch of simmering water.
Directions:
Whip the heavy cream to stiff peaks. Set aside in refrigerator.
Melt chocolate in a double boiler (See note above) and set aside to cool.
*IF YOUR EGGS PASTEURIZED SKIP THIS STEP!* Heat eggs and sugar in a double boiler (See note above) until they reach 140F (60C), stirring the entire time. This will kill any salmonella bacteria.
Whisk the eggs and sugar until very fluffy and thick, or about 10 minutes on high speed in a stand mixer.
Mix the butter into the melted chocolate until fully melted and combined.
Add the chocolate mixture a little bit at a time to the egg mixture, stirring well the entire time to fully incorporate the chocolate. If you use a stand mixer, use the lowest or stir speed and be very careful not to over mix.
Fold in the chilled whipped cream.
To fill the cupcakes:
Core the cupcakes: if you don’t have a cupcake corer, you can use a piping tip, a melon baller, a paring knife, or an apple corer.
Use a piping bag or a small spoon to fill the center.
Chocolate Buttercream Frosting:
Ingredients:
8 oz (227 grams) bittersweet chocolate
3 cups (375 grams) powdered (icing) sugar, sifted
1/4 cup (21 grams) dark cocoa powder, sifted
8 oz (227 grams) unsalted butter, at room temperature (see note)
1/4 teaspoon fine grain salt
2 teaspoons pure vanilla extract
2 tablespoons heavy cream
OPTIONAL: edible glitter or luster dust in your favorite color!
Note: Room temperature butter is cool to the touch and about 65°F (18°C). This might be colder than your kitchen. When you press it, your finger will make an indent. Your finger won't sink down into the butter, nor will your finger slide all around.
Note 2: if you don’t have a double boiler, you can place a heatproof bowl over a sauce pan with about an inch of simmering water.
Note 3: a stand mixer or electric handheld mixer makes this recipe easier, but if you don’t have either, a wooden spoon and muscle power will do just as well, but you’ll likely need to mix it longer. Maybe have a kitchen assistant on standby to help out!
Directions:
Melt chocolate in a double boiler (see note 2), then set aside to cool to 95-100F (approx 35C).
In the bowl of a stand mixer fitted with the paddle attachment or a handheld electric mixer with the beater attachments (see note 3), add the powdered sugar, cocoa powder, and butter. Mix on lowest speed (to prevent a powdery explosion) until well blended, then increase the speed to medium and beat for another 3 minutes.
Add the salt, vanilla, cream, and cooled melted chocolate to the mixer bowl and beat on medium for 2 minutes or until light and fluffy.
Use your favorite piping tip or spread with a frosting knife evenly over the filled cupcakes.
For extra magical cupcakes, add a light dusting of edible glitter or luster dust over the top of the frosting!
