Doctorate Housewife

What my degree in IPE didn't teach me about baking, DIY, fitness, and life…

Gingerbread House Tips and Recipes

On Friday I showed you Bakemasters December triumph – gingerbread houses!

My gingerbread house

And I promised you a recipe or two. For funsies, or maybe because I’m crazy, I decided to try two different gingerbread recipes. The first was one I found in an old Food Network Christmas Magazine:

Food network page

It was ok, but pretty bitter tasting and kinda difficult to work with. I much preferred the second recipe I tried. I found it in an old children’s Christmas activity book that a friend of mine left behind when she moved.

Here’s what you need:

  • 3 3/4 cup flour
  • 2 1/4 tbs baking soda
  • 3/4 margarine (the book specifies not butter, but that’s what I had so that’s what I used)
  • 3/4 cup brown sugar
  • 2 1/4 tbs ginger
  • 2 1/4 tbs cinnamon
  • 1 1/2 tsp salt
  • 3/4 tsp all-spice
  • 3/4 cup molasses
  • 2 lightly beaten eggs

FROSTING

  • 2 1/2 cups powdered sugar
  • 1 tbs butter
  • 1/2 tsp butter
  • 1/4-1/3 cup milk

Here’s what you do:

  1. Mix flour and baking soda.
  2. In a separate bowl, cream margarine and brown sugar. Add spices and salt. Add molasses and eggs.messy molasses
  3. Add flour to sugar mixture a little at a time . Refrigerate dough for several hours.dry dough
  4. Preheat oven to 350F (I set my fan oven to 160C). Make your wall, roof, and facade cutouts. Roll out the dough to a thickness of 1/4in.
  5. Cut from the dough 2 walls pieces, 2 roof pieces, and 2 facades. Put on greased baking sheet and bake for 10-12 minutes until firm to touch.Get your cutouts
  6. While baking prepare frosting. Combine first 3 ingredients. Slowly add milk until you get desired consistency.

For the cutouts…

You need three cutouts. I used a thick paper, but anything will do – an old cereal box for example. The first cutout is for the sides. It’s a rectangle – 3.5 x 3 inches. The second cutout is for the roof. It’s a more elongated rectangle 4 x 5.5 inches. The final pieces is the front and back facade of the house. It’s the one in the bottom left of the above picture. It’s 6 inches wide, 3 inches high on the sides, and 5.5 inches high in the middle.

Now it’s time to put it all together

  1. Decide which facade piece will be the front. Draw a line of icing on your base and stick down the front piece. Next glue (with frosting) one side piece to both the base and the front facade. Repeat with the next side piece. Finally add the back facade piece, glueing it to the two side pieces and the base. Now WAIT! Do NOT try to put on the roof. Go somewhere else for at least 15 minutes until the frosting has set and the house is pretty solid.time to get building
  2. When the house is solid. Outline both the roof piece and the frame with frosting, glue together. Repeat with other roof piece. Again let it set! Use this time to get out your goodies:decorations
  3. Now you’re ready to decorate. Here’s a great link from Better Homes & Gardens if you’re looking for more inspiration. Oh and a couple more fun facades from me…Gingerbread Facades

Enjoy =) (PS If you want to print the recipe, use the print function below and you’ll be able to take out the pictures.)

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One comment on “Gingerbread House Tips and Recipes

  1. Pingback: Temptation Tuesdays « Doctorate Housewife

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This entry was posted on December 10, 2012 by in Bakemasters, Baking, Recipes and tagged , , , , .

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