Sheltering = cute food time! Guest Post: R. Cheadle’s Fondant Peonies


Staying home makes me hungry! How about you? And when I get hungry, my first thoughts are of sweets! Cute ones are all the more enticing…

South African author Robbie Cheadle hosts a blog, has an author page on Goodreads, and Tweets from Johannesburg. For all ages, she writes books and contributes to anthologies. There are her “Sir Chocolate” children’s books (co-authored with her son, Michael Cheadle), and her middle-grade “Silly Willy” series. And there is her preteen/young adult fictionalized bio about her mom’s World War II childhood in England, along with a book of poetry co-authored with Kim Blades. As Roberta Eaton Cheadle, she’s venturing into supernatural and horror stories for adults and young adults, the first titled, “Through the Nethergate.”

Robbie (Roberta) Cheadle writes, blogs, and videos for all ages from South Africa.
Robbie (Roberta) Cheadle writes, blogs, and videos for all ages from South Africa.

“How to make fondant (sugar dough/paste) peonies” by Robbie Cheadle

My husband’s birthday is approaching, and I wanted to make something special to mark the day, especially as we are likely to still be in some form of COVID-19 lockdown. I decided to make peonies in a dark pink and dust the outer petals with edible gold.

Making the peonies was quite a challenge, as I wanted to get the shape right. Peony petals curl inwards, which means that each layer must be allowed to dry completely inside a correctly sized bowl-shaped container. I made these containers out of tin foil, which I pleated and folded to fit the four different stages of the petals.

A fondant peony for Robbie's husband.
A fondant peony for Robbie’s husband.

You will need…

  • Fondant coloured dark pink
  • A large fondant rose cutter
  • A large and a small ball tool
  • Edible sugar glue
  • Peony petal cutters in three sizes (standard pack)
  • Edible dark pink food colouring powder
  • Edible gold dust
  • Two medium-sized paintbrushes
  • A flower veining tool or toothpick

Process

Mix a quantity of dark pink fondant and place it in a lock zip plastic bag. Take a small amount and roll it out as thinly as possible. Use a thin layer of cornflour on the surface of the fondant when you roll it out to prevent it from sticking. Cut out two rose shapes using your large rose cutter.A rose-shaped layer of fondant.
Use a ball took or toothpick to frill and flute the edges of the two rose shapes and use the flower veining tool or toothpick to texture the petals. Place in a small silver foil container pleated to round the petals. Allow to dry to the texture of leather.A silver foil container pleated to round the petals.

Roll a bud from fondant with a fatter base and narrower tip. Use a bit of sugar glue to attach it to one of the rose shapes. Paint a small blob of sugar glue on the bottom part of each petal on both sides and wrap the petals around the bud. Use a toothpick to separate the petals and create a rosebud shape. Use sugar glue to attach the enlarged bud to the other rose shape.Building the layers of a fondant peony.

Wrap the other shape around the enlarged bud. Leave to dry overnight.The other shape wraps around the bud.

Roll out more dark pink fondant and cut out six peony petals using your smallest peony petal cutter. Frill and flute the edges using a small ball tool or a toothpick. Use the toothpick for flower veining tool to texture the petals.Toothpicks help frill and flute edges.

Place them upside down in a sliver foil container and allow them to dry to the texture of leather.Outer petals take shape.

Dab sugar glue along the bottom half of both edges of the petals and place them around the bud, pressing them firmly into place with your fingers. When all six petals have been placed around the bud, place the flower into a piece of silver foil shaped into a cup. Leave overnight to dry. Your flower will look like this…Taking shape after several days.

The following day cut out six middle-sized peony petals and repeat the steps above. Place in a slightly larger silver foil cup and leave to dry overnight.Foil helps the shapes to hold while they dry.

Repeat the above process on days three and four, using the large peony petal cutter and slightly larger silver foil cups.Fondant peony, almost done!

Once the peony is completely dry, use a medium-sized paintbrush dipped into dark pink food colouring power, and smudge it into the centre of the peony. Dip a medium-sized paintbrush into edible gold shimmer dust and paint over the outermost petals until they shimmer and shine.
Your peony flower is now complete.

For step-by-step instruction on how to make more of our fondant artworks, for recipes, and for free audible readings of our free Sir Chocolate books, please visit our YouTube site.

Our YouTube site is a community service project that my two sons and I have started to bring readings of our free Sir Chocolate books and simple recipes to children and their parents to help keep children entertained during the Covid-19 pandemic. Our step-by-step creature videos can be made with children using playdough or fondant.

These are trying times worldwide — perhaps my other posts here and here and here and here and here and here and here will lift your spirits a bit?

Has your eating changed since COVID19?

Banana Blueberry Frozen Delight by Khashayar Parsi


Frozen yogurt made by my honey makes me smile!

(Hi friends, this is da-AL — Khashayar’s post follows the next photo.)

Cool, cold, freezing! Yes! All those sound absolutely refreshing now that summer’s kicked in here in Los Angeles. What does hot weather make you feel like doing?

For me, the heat makes me want to dip my toes in a whispering mossy stream. It makes me want to nap. And it makes me want to sip iced coffee by the shore. Alas, real life beckons.

Enter ice cream! Better yet, frozen yogurt, because more people can tolerate it. Moreover, yogurt’s healthy probiotics withstand freezing. Here’ my sweeter-than-frozen-yogurt husband’s version of sheer indulgence (photos and captions are by me)…

From any angle, this scoop grins for you!

* * * Banana * Blueberry * Frozen * Delight * by * Khashayar * Parsi * * * 

* European style yogurt, plain full fat, 32 oz.

* Honey, 1.5 cups

* Banana, 1 large and ripe

* Blueberries, frozen, half a bag

* Butter, half a bar

1. Use cheesecloth to line a strainer that’s the size of the type used to drain pasta, and pour yogurt into it. Insert strainer over a bowl to collect the water from yogurt. Place in the fridge for 12 hours.

Step 1: Save the resulting fabulous liquid, a.k.a. whey, to later enhance everything from drinks and smoothies to soups and bread making.

2. Cook the berries on low heat to reduce the juice out of the fruit for about thirty minutes.

Step 2: Frozen berries are picked at the height of their season.

3. In a large bowl, use a hand blender to mix the banana, honey, and butter. Add in the thick yogurt and fruit and mix.

Step 3A: Ingredients other than yogurt and berries.
Step 3b: A blend of all but berries and yogurt.
Step 3c: Super dynamite yogurt meets blended tasty fruit and stuff.
Step 3d: Everything stirred together, except the berries. Sorry, I forgot to get a photo of the last step of combining berries into everything.

4. Leave in freezer for 24 hours and serve.

Step 4: Use the yogurt container to freeze the total mix in. In my humble opinion, it tastes amazing even at room temperature!!!

Breathtaking Bilbao, Spain by da-AL


The Guggenheim Bilbao, Spain
The Guggenheim Bilbao, Spain, features many American artists, from Frank Geary’s architecture to Jeff Koon’s “Puppy” flower sculpture.

Sure Frank Gehry’s amazing architecture at the Guggenheim Museum helped put a failing Bilbao, Spain back on the map. Front, back, in, and out the Guggenheim Museum, Spain, turns perceptions upside down and inside out (tap or click each photo for more info)…

However, art and art-worthy architecture abound everywhere in Bilbao.

There's much notable architecture in Bilbao, Spain.
There’s much notable architecture in Bilbao, Spain.

Along the way to the museum, we stopped to see Azkuna Zentroa. Built in 1909, it now houses a building within a building balanced on unusual columns.

It’s part of the Spain half of Basque Country. That means that both Spanish and Euskara are spoken. Good food abounds, including pintxos, Northern Spain’s version of small delicious plates of tapas.

Bilbao, Spain is a beautiful city.
Bilbao, Spain is a beautiful city.

Our airbnb hostesses Iciar Ruiz (who owns her own design business) and her daughter, Alba, helped us decide what to see.

Iciar and her daughter made our visit extra nice.
Iciar and her daughter made our visit extra nice.

My love and I had just left the beaches of San Sebastián, toured the phenomenal French side of Basque Countrywonderful Huesca, pretty Saint-Jean-Pied-de-Port, and enchanting Espelette. Our adventure started with beautiful Barcelona. There was more for us to see…

 

Food and Seaside Dogs of San Sebastián, Spain by da-AL


Ever been around so much scrumptiousness that only way to enjoy it all without exploding was to have little tastes and do a lot of sightseeing? San Sebastián, Spain, is known for pintxos (Northern Spain’s version of tapas), which small delicious plates, and plenty to see. Our incredible vacation kicked off with beautiful Barcelona, then we visited wonderful Huesca, pretty Saint-Jean-Pied-de-Port, enchanting Espelette, phenomenal French Basque Country. Dedicated readers of this Happiness Between Tails know that my upcoming novel is called “Flamenco & the Sitting Cat” due in part to my love of Spain!

Now we were in San Sebastián, which turns out to be a great place for dogs too! We fortified our energy with pintxos for breakfast…

Pintxos for breakfast!
Pintxos for breakfast!

A big day was ahead — San Sebastián is known for the best churros and pudding-think hot chocolate, so why not?…

empty mug and plate of churros and hot chocolates
Sorry, all gone! Yum! San Sebastián is known for the best hot chocolate and churros in Spain.

We hiked to Mota Castle at the top of Monte Urgull…

Castillo de La Mota atop Monte Urgull
Castillo de La Mota atop Monte Urgull.

Where there were great views of the city and Bahía de la Concha…

View of Bahía de la Concha Castillo de La Mota atop Monte Urgull
View of Bahía de la Concha Castillo de La Mota atop Monte Urgull.

Back down in Parte Vieja, Old Town, we decided to walk to the steeple at the very end…

Old Town route to Cathedral of the Good Shepherd
Old Town route to Cathedral of the Good Shepherd.

Along the way, we tasted the best cheesecake ever, made with ricotta cheese…

Ricotta cheese cake pinxto pairs well with white wine!
Ricotta cheese cake pinxto pairs well with white wine!

We met many dogs…

Dog at the bakery
Along the way we saw dogs at the bakery.
steeple in the distance
We’re getting closer!
A dog under a chair.
And dogs under chairs.

Even at the beach!…

La Concha Beach
Dogs at La Concha Beach.

 

black dog
My dogs would love it here.
black and white dog
Does everyone in San Sebastián own a dog?
A fluffy dog
Yet another dog.
It's getting dark but the steeple is getting closer.
It’s getting dark but the steeple is getting closer.
dogs and street performers at the park
Dogs and street performers at the park.

The long walk was worth it!…

Cathedral of the Good Shepherd.
It was worth the long walk to see this!

Even Itzi Orbegozo, the kind hostess of our Airbnb, had a lovely dog, Kanika!

Airbnb hostess Itzi and her dog
Airbnb hostess Itzi and her dog.

We were off to breathtaking Bilbao

Guest Blog Post: American Grocery List by Elan Mudrow


1930s or so black & white photo of young woman typing
From Elan’s ‘about’ page.

Tired of taking food too seriously? Let blogger Elan Mudrow help…

Guest Blog Post: Chocolate Hazelnut Banana Muffins by Roijoyeux


Chocolate Hazelnut Banana Muffins by Roijoyeux
Chocolate Hazelnut Banana Muffin by Roijoyeux

Most of the week, fellow blogger Roijoyeux blogs on heroic people bullied for being gay or bisexual. Sundays he reserves to torture us with photos and recipes from his latest mouthwatering healthy/delicious yummy. Another awesomeness about his site is that if you don’t read French, he’s installed a google translate widget…

Roijoyeux

Pour mon cher ami Tauche et son mari, je réalise presque chaque semaine des gâteaux à la fois sains et gourmands et j’ai décidé de vous faire profiter, joyeux visiteurs, de mes plus belles réussites…

Cette semaine, j’ai eu envie de tester la recette de muffins aux pépites de chocolat inscrite au dos des paquets de pépites de chocolat “Vahiné”, en l’adaptant pour mes amis; Tauche souhaitait un gâteau à la banane, il me restait un sachet de noisettes en poudre, voici donc les :

Ingrédients : (pour 9 muffins de diamètre 6 cm)

  • 125 g de farine de riz + 50 g de farine de sarrasin + 75 g de poudre de noisettes (au lieu de 250 g de farine)
  • 1/2 c à c bicarbonate (au lieu de 1 sachet de levure chimique)
  • 2 pincées de sel
  • 100 g de pépites de chocolat
  • 1 oeuf
  • 105 g de muscovado…

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Guest Blog Post: “Coconut Cardamom Tea Cake,” in Nithya’s exact words


Coconut cardamon tea cake by Devine Spice

Coconut + Cardamom + Tea + Cake = Mouthwatering Event! Food blogger Nithya tells us how…

DivineSpice

Isnt that romantic sitting by the window having a nice cuppa and enjoying the nature’s beautiful autumn colors on a chilly day😍 ? It will be a perfect indulgent treat when you are offered a delicious snack to accompany your tea. Yeah😎, I am gonna tell you about my secret recipe(cardamom coconut cake) that I ve tried for the first time ever and you know what, it turned out so delicious exactly how I imagined. If you are a fan of coconut and the aroma of cardamom, you must give this a go😊. I am sure that wont let you down. So here you go! Enjoy!

 1478393142511

Serves 5 to 7

Ingredients

  • 150g self raising flour
  • 75g or 100g sugar ( according to Your taste )
  • 7 to 8tablespoons unsalted butter
  • 3 Large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • A pinch of salt
  • 2 tbsp full-fat milk

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Guest Blog Post: “Sticky Toffee Pudding anyone?” in Viola Bleu’s exact words


Voila! Viola’s sticky toffee pudding.

Rev up your baking gear! Fellow blogger Viola Bleu’s recipe has me licking my fingers in anticipation.

Apparently, it was so delicious that it got eaten before Viola could photograph the final plated dish.

Never fear. Here’s a video of cooking superstar Nigella making it for Christmas.

And here’s a video of a cook who makes me admire how she doesn’t apologize for how the final sticky product makes it hard for her to talk.

Now on to Viola’s great post

IdeasBecomeWords

As the dish went in the oven, I admit the ingredients could have looked more appetising. But this is the truth of the process; sticky toffee pudding before its glory on the plate, and the gunky sweetness which sticks to the back of your teeth. This photo is the real life part of the fantasy which will be the portion covered with cream, dribbling down across textured contours of sponge and jagged rocks of dates. Real life is the seven selfies you take before the one which is finally chosen for public scrutiny. That one becomes the fantasy. The image of what we ideally want ourselves to be.

In fact I had to bring it out again, because I forgot the components of the sticky bit. Dark muscovado sugar, unsalted butter and some boiling water … all sprinkled, dabbed and poured over the top before cooking commences. (That looks even…

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Guest Blog Post: “Connected,” in Viola Bleu’s exact words


photo of milky tea and sandwich cookies
Viola Bleu invites us to tea!

Getting us to laugh is fellow blogger Viola Bleu’s mission. Photo of the back of Viola Blue's head, her mullticolored braidToday she invites us to share Earl Gray tea and custard cream sandwich cookies (simply called ‘custard creams’ in Viola’s London, where biscuits are what gringos call cookies) while she ruminates on publishing, friendship, and helping each other …

IdeasBecomeWords

A quickie today because I have a to-do list as long as my leg (usually they say arm but I prefer to think outside the box and it’s a bloody long list).

I have a children’s book to type up for a friend, about which I am starting to think I’ve bitten off more than I can chew because she’d like her words interwoven between her Enid Blyton-style illustrations 😬 (and there was me thinking I was merely typing up a rough draft. This amazing 83 year old lady and friend of 24 years has written it out on random pieces of paper. In pencil.)

She feels is it her final chance to get something in print before she is “too old” (her words not mine) and I am delighted to pause in my own humble writing efforts in order to assist in any way I can. All being well…

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Guest Blog Post: “New Year Resolutions You Can Actually Keep,” in the exact words of bookshelfbattle


Photo of toy pig pigging out in a colorful cupcake
Thanks Ryan McGuire of Gratisography.com for this cool pic!

Hate resolutions? Standards too high? Bookshelfbattle to the rescue!…

Bookshelf Battle

Fart more.

Eat more.

Be ruder.

Smell worse.

Do less.

Procrastinate more…tomorrow.

Exercise less.

Watch more TV.

Play more video games.

Be lazier.

Read less.

Fail more.

Don’t be productive.

Eat more candy.

Don’t get out and meet anyone.

Get fatter.

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