Post-Valentine’s Day Wrap-up

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These Chocolate Stout Donuts from Bakers Royale are super awesome. These ones that I made were a surprise for my boyfriend for Valentine’s Day, so I didn’t post them up before the holiday, but I’d definitely suggest them for any occasion.

IMG_5557They’re made with Guinness Extra Stout and I subbed almond milk for the milk and water in the recipe. They turned out super delicious. The frosting tastes exactly like donut shop frosting.


I also made my boyfriend a candy, bourbon, and bacon rose bouquet to go with the donuts. He really loved this, especially the bacon roses. I used these instructions to make them, but instead of drilling holes in the mini muffin tin to drain the bacon grease (no way I’m going to ruin a baking pan for these!), I put a cookie sheet over the top of the bacon in the muffin pan and drained the grease into a bowl periodically. If you like well-cooked bacon, I’d suggest baking them twice as long as those instructions say, and also turning them over about halfway through so that the bottoms of the bacon get cooked well too.

IMG_5568Mmmm…bourbon and bacon. If I make the bacon roses again, I’m going to dip them in chocolate next time!

I hope you had a fun Valentine’s Day with your loved ones.


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You Might Not Want to Eat These Sweets

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These donuts look yummy, right? Don’t take a bite just yet. They’re made out of foam. That’s right, when I’m not making fun real sweets at home, I’m making these delicious food props at work. I work at a theater and make props for the plays and musicals in production there. This particular batch of donuts was crafted for a production of Sunsets and Margaritas by José Cruz González.

A couple of seasons ago we put on a production of The Baker’s Wife, a musical with music and lyrics by Stephen Schwartz and the book by Joseph Stein, in which we had to create an entire bakery of pastries, bread, and other delectable treats. Unfortunately I didn’t get very many great pictures of the food props we made for that show, but here’s a picture of a strawberry and cherry tart that didn’t turn out too terrible.

Not too long ago I made a chocolate chip cookie for a lunch tray that was used in a production of Dog Sees God: Confessions of a Teenage Blockhead by Bert V. Royal. If I were to make this one again, I’d do something more pronounced for the chunks of chocolate because it looks a little flat, but it worked for its purpose.

Believe it or not, making real treats is soooo much easier than making ones that have to hold up on stage. Sometimes we use real food, but it’s not as practical since it can attract ants, spoil, and be a mess to clean up. It is gratifying to make a prop replica of food and fool the actors with it, though.
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