07-12-2009 - Gingerbread Houses... for those who dare to attempt this project!

My mood while writing this blog: Accomplished

Ok so there are two gingerbread recipes I'm going to share. The one I use to make the houses are not good to eat. They are nice to look at and smell yummy but taste like cardboard. The bake to be hard as a rock so that the houses don't fall apart. If giving this gingerbread house as a gift I recommend using one recipe for the houses and the 2nd for cookies for whoever you give it to to enjoy. You CAN use the yummy gingerbread for the house but it's a softer gingerbread and more delicate but definitely possible.

Gingerbread recipe (For houses):

• 6 3/4 cups of all purpose flour
• 1 Tbsp cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp salt
• 1 1/2 cups of light corn syrup
• 1 1/4 cups of packed brown sugar
• 1 cup of butter (2 sticks)

1. Stir dry ingredients together
2. Combine corn syrup, sugar, and butter in saucepan on medium heat and heat until melted (about 10 minutes)
3. Mix all ingredients together in a mixer (like a Kitchen Aid) ~ slowly add the flour mixture
4. Knead dough and form into a large loaf
5. Wrap in plastic wrap and chill in the fridge for at least 1 hour before working with it (I usually chill overnight)
6. Roll dough out to 1/4 inch thick, Cut out pattern of houses, line baking sheet with wax paper, and bake at 350F for 12-15 minutes. (It's better to overcook than to undercook so it's sturdy and hard)

***Makes about 2-3 houses depending on the size of your pattern***

Good Gingerbread for cookies and eating:

• 6 cups all purpose flour
• 1/2 tsp baking powder
• 4 tsp ground ginger
• 4 tsp ground cinnamon
• 1/2 tsp of allspice
• 1/2 tsp salt
• 12 Tbsp (1 1/2 sticks) of unsalted butter, softened
• 1 1/2 cups of packed brown sugar
• 2 large eggs
• 1 cup of dark molasses
• 1 tbsp of water

1. Mix the dry ingredients together except brown sugar (flour, baking powder, ginger, cinnamon, allspice, and salt only) and set aside
2. Beat butter and brown sugar in a mixer (Kitchen Aid) on medium speed until well blended
3. Add eggs, molasses, and water and beat together until well mixed
4. Slowly add flour mixture until all blended together
5. Knead until you reach the right consistancy. You may need to add more flour or water if it feels too firm or soft.
6. Wrap in plastic wrap and chill in fridge for at least an hour before working with it.
7. Roll dough out to 1/4 inch thick, Cut cookie patterns out, and line baking sheet with wax paper and bake at 350F for 12-15 minutes.

***Makes about 30 cookies depending on the size of your cookie cutters***

Gingerbread Icing:

• 1 lb bag of powdered sugar
• 6 large eggs, Whites Only
• 1/8 tsp cream of tartar

Beat together for AT LEAST 5 full minutes. Even though it may look done after just a few minutes... you want to continue mixing until the icing is thick and will hold it's shape better. You can use food coloring for different colors of course. Make sure you cover the top of the container with a wet rag or air tight lid or the frosting will dry out. Do not put in the fridge or it will be too hard to work with.

**I tripled this recipe to have enough icing for 4 houses and 20+ cookies***

My personal tips:

• Make sure you clear your schedule and allow at least 1 full day for this project. It is time consuming and messy!
• Typical candy that I use alot: Red hots, Gum drops, round perpermint candies, M&M's, Neccos, Coconut, Hugs, Twizzlers, Pretzels, Sliced almonds, Golden Grahms cereal, Sprinkles, Candy canes.
• Cut out door and windows before you bake the gingerbread. To make cute windows I use spaghetti noodles for window lines. DH suggested I use Square pretzels but I didn't have any.
• Slices almonds, Neccos, Golden Grahms, Chex cereal, and coconut make the best roofs! Make sure you don't make your roof too heavy or your house will colapse when putting it together
• Buy cake decorating tools like pastry bags, tips, and nozzles. Not sure of the correct names for it all but here is what I'm talking about: http://amazon.com/Nopro-3562-Norpro-8-Piece-Decorating/dp/B000LNQ73K/ref=cm_cr_pr_product_top
• Do not try to use pre-made icing from the store. It will not dry the same way as this recipe does. The recipe I've given you will dry like a rock and keep your house permanent.
• Use the icing like it's glue to decorate with candy. "Paste" it on to your walls and roof but also use it to make pretty shapes and details with the icing.
• When assembling together use LOTS of icing to hold it together well... you'll need a platform to stick the house to.. like a tin foil covered platter or wood block. If putting it together alone you'll need to line the entire perimeter of 1 front and 1 side and hold together until dry enough to add the other 2 walls. Let the 4 walls dry completely before adding the roof. Usually will take about an hour to dry completely.
• Roofs are very tricky and painful to attach to the house. This is where you'll become frustrated. lol.. I found it to be much easier to line one side of the roof with icing and hold one side until dry before adding the other side. My mom somehow thinks it's easier to do both roof sides at the same time.. my houses collapsed everytime I tried. You just have to see what works best for you. Once the roofs are on find something that'll hold it up for you in place so they don't slide down as they're drying. I used glasses or salt and pepper shakers to support the roofs as the dried.
• When everything is complete take your icing and line the entire house with it so it looks complete and pretty.

This is the exact pattern set I used to make my houses. It was a really good pattern and for the most part easy to put together because it wasn't too big. Good luck!!!

http://amazon.com/R-26M-Gingerbread-House-7-2dpc-2e-Bake/dp/B000I7N70A/ref=sr_1_4?ie=UTF8&s=home-garden&qid=1260220816&sr=1-4