Monday, December 16, 2013

Gingerbread House & the recipe


Hi there! How was everyone's weekend? Mine was fine. I worked. Dealt with grumpy customers. Why is it that most of them come out this time of year? Isn't it supposed to be a happy cheerful time? Not a grumpy, miserable time. Oh well!   We finally got around to making a ginger bread houses. I made the dough a few days before but never had the time to roll it out, cook it and assemble it and it's been sitting in my fridge ever since. But Saturday with the storm in the forecast and me getting out of work early it seemed like the perfect time to make them.



Jacob was beyond excited. Him and John headed to the store that morning to pick up some candy for decorating. I had bought some candy a few weeks ago at the dollar store….but…I learned we can't keep "good stuff" in the house because it doesn't last very long because we all ended up eating it over the last few weeks.  



Gingerbread dough:
Makes about 2 dozen cookies or 1 medium sized house and a few cookies

 3 cups Flour
2 tsp. ginger
1 tsp. cinnamon
1/4 tsp nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. salt
3/4 cup butter, softened
3/4 cup. Brown sugar
1/2 cup molasses
1 egg
1 1/2 tsp. vanilla extract

In a large bowl combine the dry ingredients and set aside. In the bowl of a mixer beat together the butter and brown sugar, until fluffy. Beat in egg; add molasses and vanilla. Mix well.

Gradually add in the dry ingredient mixture until combined. Wrap in plastic wrap and refrigerate for at least 4 hours until firm.

Preheat oven to 350°

Roll out dough, to 1/4 inch thick on a lightly floured surface.  Cut into desired shapes. Place on a parchment lined cookie sheet and bake 8 to 10 minutes or until they just start to brown. Let them cool on the cookie sheet for about 5 minutes before removing them to a wire rack.

Cool completely before assembling into a house or decorating.

Royal Icing ( or gingerbread house glue)

1 egg white,
1/2 tsp. cream of tarter
3 cups powdered sugar

In a bowl of a mixer beat egg white and cream of tarter until soft peaks. Slowly beat in powdered sugar until stiff.  Keep a wet cloth covering the bowl so the icing doesn't try out.

Here's the result of Jacobs decorated house.



 I think he ended up eating more candy than what actually ended up on the house, but he had a blast making it and it made for some funny pictures that I can't wait to scrapbook. (eventually. Lol)

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