Hello again! Its amazing how time just flies by – here I was thinking that its been a few days since I last posted, but its actually roughly three weeks since my last visit here.
I never fully realised just how busy I have become. I started my new job in November, and when you’re sitting with your laptop for a minimum of eight hours every day at work, the last thing you want to do when you get home is…sit with your laptop. I enjoy my work, I like what I do, but combining my job with gym, Spanish classes and trying to be socially active has left me no time for my blog at all. And that’s so depressing.
But I’m back for now, and there are so many things to catch up on! Five weekly challenges, both photo and travel, as well as some lovely goodies I received in the mail, and of course, Christmas treats! What better way to start your Christmas weekend than by maybe building your own gingerbread house? Food network has the answer:
Recipe: Gingerbread House
Time: 1 hr 30 min
- 1/2 cup (1 stick) butter, at room temperature
- 1/2 cup dark brown sugar
- 1/4 cup light molasses or dark corn syrup
- 1 tablespoon cinnamon
- 1 tablespoon ground ginger
- 1 1/2 teaspoons ground cloves
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 2 tablespoons water
For assemblage and decoration:
- Melted white chocolate or Royal Icing
- Gumdrops, licorice and peppermint, as desired
In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and water to make a stiff dough. Chill for at least 30 minutes or until firm.
Preheat oven to 375 degrees F. Cut paper patterns for the gingerbread house: Two rectangles (A and B), 3 by 5 inches, to make the front and back of the house. Two rectangles (C and D), 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house (E and F), 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Four smaller rectangles (G, H, I, and J), 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece (K), 2 inches wide at the base, 1 1/2 inches to the roof line, and slanted to a peak 2 1/2 inches from the bottom for the front of the entryway.
Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. Bake at 375 degrees F for about 15 minutes until dough feels firm. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened. Glue sides, front and back of house together at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue the two roof pieces to the pitched roofline of the house. Then, similarly, glue the sides and roof of the entryway together with icing. Attach the entryway to the front of the house. Continue decorating the house, glueing on gumdrops, licorice and peppermint, as desired.
- 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
- 1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
- 1 teaspoon almond extract, vanilla or lemon juice
Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.
Tip: Really roll out that dough to make room for all the shapes, and in terms of consistency, don’t hesitate to add a little more water (for example 1 tablespoon) than the recipe recommends.