Gingerbread Houses!

I was taught the art of gingerbread making 16 years ago, by my amazing friend Aimee. She was raised with a mother who would make gingerbread villages with stained glass windows lit up with a real light inside each house-and a lake for the gingerbread townsfolk to ice skate on! Truly magical! This is why I love this tradition so much, it unlocks our imaginations that have been in cold storage for a year! Since moving to a climate with high humidity, I've had to change the recipe to one that holds better--It's just not as good to eat. But really, who wants to eat 3 week old gingerbread anyway? I also changed to a royal icing made with meringue powder. It makes it easier to get the right consistency. It may seem a little daunting, but once you have a "good" experience making a homemade gingerbread house, you'll look forward to the fun next year--promise!

Gingerbread Cottage
Humidity proof recipe!

1 cup packed brown sugar
1 cup corn syrup
3/4 cup butter, cubed
5 cups flour
2 1/4 tsp cinnamon
1 1/2 tsp allspice
1/2 tsp salt

*1/2 cup crushed butterscotch candies (or any yellow candy) for windows. Place unwrapped candies in 2 gallon size Ziploc bags. Crush with a meat mallet (flat side). Get all those holiday stresses out!

In a medium size bowl, whisk together flour, spices, and salt. Set aside.

In a large pot, combine brown sugar, corn syrup, and butter. Cook and stir over medium heat until butter is melted. Remove from heat. Stir in flour mixture (it will be stiff) using you hands to mix it really well. Place dough in bowl and cover to keep from drying out. Let it cool in the fridge for 20 minutes.

Preheat oven to 350 degrees.

You'll need 2 large jelly roll pan. Turn pans upside down and spray lightly and evenly with cooking spray. Grab about half the dough and roll out to get an even surface a little less than 1/8 in. Trim with a pizza cutter any excess dough overlapping the edges.

Bake for 10 minutes. Remove from oven. Carefully place patterns on dough and with a sharp small knife cut out pattern. Remove excess dough. Finish baking for 5 more minutes or until edges are starting to lightly brown. Remove all pieces except window pieces.

Rip small pieces of foil, slightly larger than windows and spray with Pam. With a spatula, gently lift dough to place foil under windows (Pam side up). Spoon crushed candy evenly into windows and bake an additional 4 minutes or until candy has melted. Let cool then remove foil.

Allow gingerbread pieces to completely cool before you assemble house. I usually bake the day before I decorate. Royal Icing

3 level Tb Meringue Powder (you can purchase this at Walmart or Micheals)
4 cups sifted powdered sugar
6 Tb water--if you use a counter top mixer use 1 Tb less!

(I usually add more water a little at a time to get a glossy smooth paste)

Beat all ingreds. for about 5 min or until icing forms peaks.
Makes 3 cups. I usually double this when I make trees. Cover Icing with a damp cloth when not using - this keeps it from drying out. You can also store it in the fridge completely sealed, to use the next day.

To make trees, use ice cream sugar cones-upside down. Take out about 2 cups icing and mix in a few drops of green paste food coloring (Wilton) to get the right color of green.

Decorate each piece before you assemble the house-except for the roof. I glue gun the house together, (way easier) then cover with icing.

Decorating Ideas~
Mike and Ikes (red and yellow) for candles in windows.
Chocolate sticks for window flower boxes.
Red hots
M&Ms-red and green
Miniature candy canes
Star bright peppermints
Cherry sour balls
Pretzel rods-for log pile
Heart sprinkles
Mini tree sprinkles-use as leafs in flower boxes and wreaths.
Edible glitter-to make snow shimmer!
For the roof: Frosted Mini Wheats, Necos, Big Red gum (tiles) Let your imagination go! Happy gingerbread making!

This is Bryn's house - Looks like I'll be stealing some decorating ideas for my house next year! Way to CREATE Brynie!