Gingerbread House How To

What fun it is to make a gingerbread house! Due to lack of time and fear I had not dared to make one before, but now I have finally made my first gingerbread house! I started to make it by stages when I had free time and it was a very joyful experience, but I have to admit there are many steps to follow. I will share what I learned throughout the process and hopefully it is of great use to you.

Although I have experience in pasting cakes and cookies decorations with royal icing, I decided to try something new, and used a caramel syrup to glue the house instead. It was a total failure.  The gingerbread house parts stuck together well and fast, but the next day the caramel began to melt. Maybe it happened because the climate where I live is very humid or because I had to use a little more sugar and let it cook for less time. Experienced learned, next time I'll stick with the ideal glue for these projects ... ROYAL ICING!


The recipes I used were the Gingerbread Cookies and Royal Icing. I do recommend both of them.

In case you're interested in the caramel syrup recipe that I used, (but I do not recommend it): 1 ⅓ cup sugar and ½ cup water. Boil until it thickens and begins to take a light caramel color (about 15 minutes). Note: After the fire is turned of, the caramel continues to get darker in color so do not let it turn too dark before removing from the fire. I did not know this and my caramel came out to dark. It also cools quickly, so you must build the house as quickly as possible.

Tips to make your gingerbread house either this year or next year. Do not doubt...it is super fun to make one!

1. Follow the procedure of the gingerbread cookies, but in step number six to leave the extended dough in the refrigerator for an hour or more before cutting.
2. Cut all piece that form the house. You can find the templates I used, HERE. For the roof cut out a 7" x 7.5" (17.5 x 19 cm)rectangle. After having the pieces cut, place gingerbread cookies on a cookie sheet (I very lightly grease it with bakers grease) and return to the refrigerator to chill,  ideally for at least 15 minutes until you are ready to bake them. This will help the cookies retain their shapes a bit better.
3. Preheat oven to 375 º F (190 º C) and bake for an appropriate time depending on the size of the pieces.
4. Right after removing the cookies from the oven, while they are still warm, lay the cookie cutter molds or paper templates on top and with a sharp knife cut away any changes in size that could have taken place while baking.
5. Cool completely before assembling. To glue the pieces I recommend using royal icing.

Place enough icing to stick together. In these picture you see the pieces put together with the caramel syrup, but I decided to reinforced with icing when I saw the mess the caramel made. You could tint the icing you'll use as glue a lite brown color if you prefer.

The windows of course had to be hearts I am in love all year round with hubby : ) You may cut the windows and door with cookie cutters or knife before you bake.

I kept the design pretty simple, but I loved it. After everything is in placed and all decorations are piped with a decorating sleeve, sprinkle powdered sugar on roof top and all around to make it look like snow.

En español: AQUI

Then Jesus said to them, “Watch out! Be on your guard against all kinds of greed; life does not consist in an abundance of possessions.”- Luke 12:15

Próxima entrada como hacer estas snowman cookies.

Gingerbread Cookies

En Español
Gingerbread cookies for decorating!!!  Decorate? .....I mean eat ... hehehe! These cookies are a the star of the holiday season. Moms, dads, grandparents, uncles, aunts, and adults in general, know that baking and decorating these gingerbread men cookies with our children,  nephews, or friends, is a family activity that we all enjoy and that children keep as a nice memory.

I had made gingerbread men before with the Sugar Cookies recipe and added a little cinnamon, ginger, and cloves to the dough, but I never tried this recipe with molasses because I thought it would not be crispy or taste right. I was wrong, these cookies are crunchy and delicious. Knowing now all the properties of molasses, I will bake these cookies more often and not exclusive for Christmas because they go perfect with tea or coffee any time of the year.

I use Vida Natural Organic Molasses made in Dominican Rep.
Molasses provides: iron, calcium, phosphorus, vitamins B1, B2 and B6.
It is a high quality, nutritious food, invigorating, purifying, anti-anemic. Prevents high pressure, rheumatism, ulcers, anemia, cysts. It is an excellent nutritional supplement for its high content of vitamins and minerals. 

How to apply disco dust on a cookie: Here.

Gingerbread Cookies Recipe

Yield: 40 medium-sized cookies.

You could easily double this recipe to make more cookies or a gingerbread house.

Ingredients:
3 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon powdered ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup solid vegetable shortening
½ cup granulated sugar
½ cups molasses
1 egg beaten

Royal Icing
3 egg whites, at room temperature
3 ½ - 4 (1 lbs) cups powdered sugar 300gr
1/2 tsp cream of tartar (optional)
1 teaspoon of lemon juice or vanilla
food coloring (optional)

See step by step instructions to make this icing: HERE

Preparation:
1. Preheat oven to 375°F.
2. Mix flour, baking soda, salt and spices.
3. Melt shortening in large saucepan. Cool slightly.
4. Add sugar, molasses and eggs to saucepan; mix well. Add 4 cups dry ingredients and mix well.
5.Turn mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to make firm dough. Split into two discs and put into refrigerator for at least 30 minutes to an hour or over night.
6.  On floured surface, extend dough or between to two saran wraps, until the desired thickness for cutting cookies. Place in a tray and bring to refrigerator for 30 minutes or more.
7. Cut the cookies and place in a lightly greased baking tray. Bake small and medium-sized cookies bake for 6-10 minutes and large cookies for 10-15 minutes.


Notes:
a) If you’re not going to use your gingerbread dough right away, wrap in plastic and refrigerate. Refrigerated dough will keep for a week.

b) Molasses Substitute /For 1 cup of molasses use: 1 cup honey, or 1 cup dark corn syrup or 1 cup pure maple syrup. This recipe calls for ½ cup of molasses so use ½ cup of substitute.

c) Store the cookies between layers of parchment in an airtight container at room temperature during 5 days.

Gingerbread House

But Jesus called the children to him and said, “Let the little children come to me, and do not hinder them, for the kingdom of God belongs to such as these." - Luke 18:16

Gingerbread Cupcakes

Get ready to indulge in the delicious flavors of the holiday season with these amazing ginger, cinnamon, and cloves cupcakes! These gingerbread cupcakes are not only incredibly tasty but also super easy to make. Your family will be delighted by these festive treats, perfect for coating with powdered sugar or decorating to your heart's content. 

Wishing you a joyful and blessed December! Let It Snow! Enjoy and happy holidays!

Ver esta receta de cupcakes de jengibre en español.

Gingerbread Cupcakes

Ingredients:

2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon ginger ground
½ teaspoon cinnamon ground
¼ teaspoon cloves
¾ cup of brown sugar
¼ cup granulated sugar (optional for sweeter cupcakes)
1 tablespoon baking powder
2 eggs
¾ cup milk + ¾ tablespoon of lemon juice
½ cup butter melted
¼ teaspoon of lemon grind (optional)
1 teaspoon pure vanilla extract

 

Preparation:

1. Preheat oven to 350°F.

2. In a large bowl, combine flour, baking powder, cinnamon, ginger, cloves and salt.

3. Mix milk with lemon juice and let stand for 10 minutes. In a separate bowl, beat eggs and sugar for 4 minutes, then add milk, melted butter, lemon peel, and vanilla.

4. Add all at once to the flour mixture; stir just until moistened.

5. Fill prepared pans. Bake 15-18 minutes or until a toothpick inserted comes out clean. Cool completely before decorating.

Yields 12 cupcakes.

I enjoy these cupcakes best with sprinkled powdered sugar, but you can decorate as you wish. In the cupcake below I used Italian meringue (suspiro) with red sprinkles. Vanilla buttercream with a hint of cinnamon will also be great.

I will say to the LORD, "My refuge and my fortress, My God, in whom I trust!"- Psalm 91:2