Gingerbread House Food

facebook share image   twitter share image   pinterest share image   E-Mail share image


Gingerbread House image

I got this recipe with my Ann Clark gingerbread house cookie cutters. If you do not want to make 7 houses, you could use the rest of the dough to make gingerbread men.

Provided by Jen in Victoria

Categories     Dessert

Time 1h38m

Yield 7 houses

Number Of Ingredients 11

1 cup butter, softened
1 cup brown sugar, packed
2 large eggs
1 cup molasses
6 cups flour
1 tp baking soda
1/2 teaspoon baking powder
2 tablespoons ground ginger
4 teaspoons cinnamon
1 teaspoon clove
2 teaspoons salt (reduce if you used salted butter)


  • Using a stand mixer, beat the butter and sugar until fluffy.
  • Add the eggs and molasses and blend well.
  • Add remaining ingredients and beat well.
  • Divide dough into 4 sections and wrap in plastic wrap. Chill at least 1 hour.
  • Preheat oven to 350 degrees.
  • On a very lightly floured surface, roll dough to 1/8 inch thick.
  • Transfer cut pieces to an ungreased cookie sheet.
  • Bake for 8 minutes. Let cookies cool slightly, then transfer to a wire rack to cool.

Nutrition Facts : Calories 911.8, Fat 28.9, SaturatedFat 17.3, Cholesterol 122.9, Sodium 972.3, Carbohydrate 151.2, Fiber 4, Sugar 57.7, Protein 13.4


Gingerbread House Icing image

Saved this recipe from a parent workshop with my oldest daughter. Very easy to whip up, and the kids LOVED to taste it along the way!! Used whatever leftover icing to "glue" gingerbread house ingredients with a clean popsticle stick to an empty 8oz. milk carton.

Provided by AngelaC

Categories     Dessert

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 3

3 large egg whites
4 3/4 cups powdered sugar
1/2 teaspoon cream of tartar


  • In a large clean bowl, beat egg whites and cream of tartar with electric mixer at medium speed.
  • Add powdered sugar in small amounts, mixing well on high speed after each addition.
  • Beat on high speed 4-5 minutes or until mixture thickens.
  • Refrigerate, covered, until ready to use.
  • You may need to stir icing to soften before use.

Nutrition Facts : Calories 568.2, Sodium 44.1, Carbohydrate 142.6, Sugar 139.6, Protein 2.7


Gingerbread for a Gingerbread House image

This dough is sturdy enough to hold up to the weight of all the candy decorations on a gingerbread house, and it tastes good, too. The recipe makes enough for a 6-by-7-inch house. How you adorn it is up to you!

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield enough dough for a 6-by-7-inch house

Number Of Ingredients 14

3 cups all-purpose flour, plus more for rolling the dough (see Cook's Note)
1 tablespoon ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
4 tablespoons (1/2 stick) unsalted butter, at room temperature
4 tablespoons (2 ounces) shortening, at room temperature
1/2 cup loosely packed dark brown sugar
1/3 cup granulated sugar
1 large egg
1/2 cup unsulphured molasses
1 teaspoon pure vanilla extract


  • Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside.
  • Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight.
  • Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches.
  • Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes.
  • Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired.


Gingerbread House image

You'll be surprised at how easy it is to make a gingerbread house from scratch. Equipped with gumdrops, licorice, peppermint and, of course, royal icing, this recipe is as fun to make as it is delicious.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield One recipe of dough makes one

Number Of Ingredients 14

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
Melted white chocolate or Royal Icing, recipe follows
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


  • Gingerbread House: 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 at least 30 minutes or until firm.
  • Preheat oven to 375 degrees F.
  • Cut out the following paper patterns for the gingerbread house template: Two rectangles, 3 by 5 inches, to make the front and back of the house. Two rectangles, 3 by 5 1/2 inches for the roof. Two pieces for the ends of the house, 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, 1 1/2 by 1 inch for the roof and sides of the entryway. And one piece, 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, gluing on gumdrops, licorice and peppermint, as desired.
  • 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.


Royal Icing for a Gingerbread House image

This recipe will see you through assembling and decorating a 6-by-7-inch gingerbread house with plenty left over for snowdrifts and other essentials.

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield about 2 cups

Number Of Ingredients 4

1 pound confectioners' sugar
2 tablespoons meringue powder
1 teaspoon pure vanilla extract
1/2 teaspoon peppermint extract


  • Combine the confectioners' sugar and meringue powder in a large bowl. Add the vanilla, the peppermint extract if using and 5 tablespoons water and beat on medium-high speed with an electric mixer, scraping down the sides as necessary, until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water if needed. Divide the icing between 2 piping bags, one fitted with a small plain tip and the other fitted with a large plain tip.


Gingerbread Man Cookies /House image

This recipe can be used for cookies or for making a gingerbread house! Have fun and be sure to have lots of time if making the house.

Provided by Rita1652

Categories     Dessert

Time 45m

Yield 1 gingerbread house, 20 serving(s)

Number Of Ingredients 10

3/4 cup unsulphured molasses
3/4 cup butter
4 cups all-purpose flour, sifted
1 teaspoon double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 tablespoon ground cinnamon
1 cup dark brown sugar
1 large egg, lightly beaten


  • Warm molasses in a saucepan or microwave, but do not boil just to soften. Remove from heat and stir in butter until melted. Let cool.
  • In a large bowl, whisk together flour, baking powder, salt, baking soda, ginger, cinnamon, and brown sugar.
  • Add butter mixture and egg and mix well. Refrigerate at least one hour until dough becomes stiff enough to roll.
  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpats.
  • Divide dough in half. Place each half between sheets of plastic wrap and roll out to a thickness of 1/8 to 1/4-inch thick. I also roll in between sil pads. And I find just rolling out on a slip pad is easy. Refrigerate one half while you roll out the other half, so dough is kept cold.
  • For Cookies:.
  • Dip the plastic cookie cutter in flour and cut shapes. I found without the flour was fine and had no problem with release from the metal cookie cutter. Place on prepared cookie sheets. Bake 12 to 15 minutes until lightly browned around the edges. Cool completely on wire racks, then decorate cookies as desired.
  • For houses:.
  • Roll out dough right onto the bottom side of cookie pan or on a edge free cookie pan that is lined with parchment. Maximum thickness for dough should be 3/8-inch. For houses larger than 6 inches square, use 1/4-inch thickness and for smaller houses, use 1/8-inch. Weight-bearing walls should be just slightly thicker. Place the template and cut house pieces using a ruler to guide for smooth straight edges. Bake for 15 minutes.
  • Proceed with decorating.

Nutrition Facts : Calories 235.5, Fat 7.4, SaturatedFat 4.5, Cholesterol 28.9, Sodium 234.3, Carbohydrate 39.7, Fiber 0.9, Sugar 17.7, Protein 3


Simple gingerbread house image

Bake a gingerbread house with our simple biscuit recipe and design template. Get the kids involved, too, and weave some magical Christmas memories

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 1h12m

Yield Makes 1 house with 12 portions

Number Of Ingredients 14

250g unsalted butter
200g dark muscovado sugar
7 tbsp golden syrup
600g plain flour
2 tsp bicarbonate of soda
4 tsp ground ginger
200g flaked almonds
2 egg whites
500g icing sugar, plus extra to dust
125g mini chocolate fingers
generous selection of sweets of your choice, choose your own colour theme
1 mini chocolate roll or a dipped chocolate flake
few edible silver balls
template (see tips below)


  • Heat the oven to 200C/180C fan/gas 6. Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the butter mixture to make a stiff dough. If it won't quite come together, add a tiny splash of water.
  • Cut out the template (download from the tips below). Put a sheet of baking paper on a work surface and roll about one quarter of the dough to the thickness of two £1 coins. Cut out one of the sections, then slide the gingerbread, still on its baking paper, onto a baking sheet. Repeat with remaining dough, re-rolling the trimmings, until you have two side walls, a front and back wall and two roof panels. Any leftover dough can be cut into Christmas trees, if you like.
  • Pick out the most intact flaked almonds and gently poke them into the roof sections, pointy-end first, to look like roof tiles. Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to cool for a few minutes to firm up, then trim around the templates again to give clean, sharp edges. Leave to cool completely.
  • Put the egg whites in a large bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a piping bag with a medium nozzle. Pipe generous snakes of icing along the wall edges, one by one, to join the walls together. Use a small bowl to support the walls from the inside, then allow to dry, ideally for a few hours.
  • Once dry, remove the supports and fix the roof panels on. The angle is steep so you may need to hold these on firmly for a few mins until the icing starts to dry. Dry completely, ideally overnight. To decorate, pipe a little icing along the length of 20 mini chocolate fingers and stick these lengthways onto the side walls of the house. Use three, upright, for the door.
  • Using the icing, stick sweets around the door and on the front of the house. To make the icicles, start with the nozzle at a 90-degree angle to the roof and squeeze out a pea-sized blob of icing. Keeping the pressure on, pull the nozzle down and then off - the icing will pull away, leaving a pointy trail. Repeat all around the front of the house. Cut the chocolate mini roll or dipped Flake on an angle, then fix with icing to make a chimney. Pipe a little icing around the top. If you've made gingerbread trees, decorate these now, too, topping each with a silver ball, if using. Dust the roof with icing sugar for a snowy effect. Lay a winding path of sweets, and fix gingerbread trees around and about using blobs of icing. Your gingerbread house will be edible for about a week.

Nutrition Facts : Calories 636 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.6 milligram of sodium


Gingerbread House image

If you set aside several hours on three days to make the Gingerbread house, that will allow plenty of time for all the icing to set firmly and plenty of time for you to have some fun. The completed house can stand for up to one month.

Categories     Cake     Egg     Ginger     Dessert     Bake     Christmas     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 17

6 3/4 cups all purpose flour
4 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3/4 teaspoon ground cardamom
1 1/2 cups solid vegetable shortening
1 1/2 cups sugar
3 large eggs
3/4 cup robust (dark) molasses
1 roll kitchen parchment (at least 10 yards long - sold at cookware stores and at some supermarkets)
1 1/2-inch round cookie cutter for roof tiles
Assorted cookie cutters (such as Christmas tree, gingerbread man, and star)
1 1/2 teaspoons baking soda
6 cardboard sheets (about 15 X 15 inches)
Waxed paper


  • Sift flour, ginger, cinnamon, baking soda, salt and cardamom into medium bowl. Using electric mixer, beat shortening in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time. Add molasses and beat on high speed until well blended. Add dry ingredients in 4 additions, beating at low speed until dough forms. Divide dough into 6 equal pieces. Flatten each piece into rectangle. Wrap each in plastic and refrigerate until firm enough to roll, at least 6 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Rolling, Cutting and Baking:
  • Each of the six pieces of dough will be used for one of the large sections of the house (the two side walls, the front and the back walls, and the two roof sections). The scraps will be rerolled to make the roof tiles, trees, stars, figures and other cookies for nibbling.
  • Make templates:
  • On one cardboard sheet, draw 14-inch round and cut out, making base for house. On another cardboard sheet, draw one 7- X 10-inch rectangle and cut out. Outline rectangle 3 more times on cardboard sheets and cut out, making 4 foundation rectangles. Draw one 6- X 9-inch rectangle on cardboard sheet and cut out, making roof template. Draw one 7- X 4-inch rectangle on cardboard sheet and cut out, making side wall template. Cut out 2 (1 1/2-inch) squares for windows.
  • To make the template for the front and back of the house, draw a 4- X 5-inch rectangle on cardboard sheet, then use the 5-inch side of the rectangle as the base for a triangle with the opposite angle 4 inches away from base. To make a door, cut a 1 1/2- X 2 3/4-inch rectangle in the center of the opposite 5-inch side of rectangle.
  • Preheat oven to 350°F.
  • Roll out 1 dough piece (keep remaining dough refrigerated) between two 15-inch-long sheets of parchment to scant 1/4-inch rectangle, turning over dough and parchment occasionally. If parchment wrinkles, peel off, smooth wrinkle and reposition parchment over dough; continue to roll out dough to required thickness.
  • Roof:
  • To make roof, place cardboard roof template atop parchment. Using small sharp knife, cut around template through top sheet of parchment to make 6x9-inch rectangle. Peel top parchment off dough.
  • Pull away excess dough from around the rectangle. Slide dough rectangle on its bottom parchment onto heavy large baking sheet. Gather dough scraps; wrap in plastic and refrigerate.
  • Bake rectangle until dry looking, firm to touch in center and just beginning to darken around edges, about 13 minutes. Slide parchment with rectangle onto rack and cool completely. Rinse baking sheet under cold water to cool; wipe dry.
  • Walls:
  • Repeat rolling, cutting and baking of each remaining 5 large dough pieces, 1 piece at a time, to make second roof section, 2 side walls, front wall and back wall (cut out windows on side walls and door on front wall but not door on back wall). Gather and refrigerate dough scraps for use later and rinse baking sheet to cool each time.
  • Roof tiles:
  • Roll out some of reserved dough scraps between sheets of parchment to 1/8-inch thickness. Peel off top parchment. Using floured 1 1/2-inch round cookie cutter, cut out rounds for roof tiles. Using small knife as aid, cut and pull away dough from between rounds.
  • Slide parchment with cookie rounds onto cooled baking sheet. Bake cookies until dry looking and firm to touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies. Working in batches, repeat with more reserved dough to roll, cut and bake a total of 50 round cookies, gathering, wrapping and chilling any dough scraps each time.
  • Door and other cutouts:
  • Roll out some of reserved dough between sheets of parchment to 1/8-inch thickness. Cut out 2 1/2x1 1/2-inch rectangle for front door. Using floured cookie cutters, cut out several stars, gingerbread figures, Christmas trees and other decorative shapes as desired. Using small knife as aid, pull or cut away dough from around door and between shapes. Slide parchment with cookies onto cooled baking sheet. Bake cookies until dry looking and firm to touch, about 9 minutes. Slide parchment with cookies onto rack and cool cookies completely. Remove all baked gingerbread from parchment. (All gingerbread can be prepared 2 days ahead. Store airtight at room temperature.)
  • Icing:
  • You will prepare this recipe twice: once for assembling the gingerbread house, and again for decorating it.
  • 4 large egg whites
  • 7 to 7 1/2 cups powdered white sugar
  • Using electric mixer, beat egg whites in medium bowl until very foamy, about 1 minute. Add 1/2 cup powdered sugar. Beat until well blended. Add remaining cups sugar, 1/2 cup at a time, beating until well blended after each addition and scraping down sides of bowl occasionally.
  • Beat icing at high speed until very thick and stiff, about 5 minutes. (Second batch of icing will be made later.)
  • Assembly of Foundation and Walls 2 pastry bags 1 1/4- to 3/8-inch diameter plain round pastry tip
  • Foundation:
  • Place 14-inch round cardboard base on work surface. Spoon some icing into pastry bag fitted with 1/4- to 3/8-inch diameter tip; cover icing in bowl tightly to prevent drying. Pipe a small dab of icing in center of round. Place one 7x10-inch cardboard foundation rectangle on icing; press to adhere.
  • Pipe small mound of icing in center of rectangle. Place second 7x10-inch cardboard rectangle over; press to adhere. Repeat with more icing and remaining two 7x10-inch rectangles, forming the foundation for house in center of round cardboard base.
  • Walls:
  • Pipe thick line of icing on bottom edge of 1 side wall. Stand wall on cardboard foundation, icing side down, 1 inch in from and parallel to one long side and 2 inches in from one short side; hold for 5 minutes.
  • Pipe thick line of icing onto front edge of wall. Press back edge of front wall (with door cutout) into icing on front edge of side wall. Hold pieces together for 5 minutes.
  • Pipe thick line of icing on bottom edge and up front edge of second side wall. Press icing on front edge of side wall into the back edge of front wall, positioning wall parallel to first side wall. Hold for 5 minutes.
  • Pipe line of icing up back edge of each side wall. Press edges of back wall (without door) into icing, forming the back of the house. Hold 5 minutes to set.
  • Pipe lines of icing inside house at 4 intersections of walls, along the base and on outside at all vertical joints to reinforce.
  • Pipe a thick line of icing along 1 long edge of front-door cookie. Attach cookie to left side of door opening in front wall, creating an opened front door.
  • Pipe any icing left in pastry bag back into bowl of icing. Cover tightly; store at room temperature to use for decorating later. Let house stand until icing is completely dry and very hard - about 12 hours.
  • Assembly of Roof and Tiles:
  • 1 1/8-inch diameter plain round pastry tip 1 1/4- to 3/8-inch diameter plain round pastry tip 2 pastry bags
  • Prepare a second batch of icing.
  • Beat in any remaining icing from the first batch. Spoon 1 cup icing into pastry bag fitted with 1/8-inch diameter tip. Outline windows and front door decoratively. Pipe decorations on front and back walls.
  • Roof:
  • Spoon icing into a new pastry bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe thick line of icing down 1 diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall.
  • Press 1 roof rectangle into icing, positioning so that top edge aligns with tops of front and back walls and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set.
  • Pipe additional lines of icing along roof joints inside house to reinforce.
  • Pipe thick line of icing down second diagonal edge of front wall; continue piping icing along top edge of adjoining side wall and up diagonal edge of back wall. Press second roof rectangle into icing, positioning so that top edge aligns with edge of first roof rectangle and lower edge overhangs side wall by about 1 1/4 inches. Hold in position for 5 minutes to set.
  • Let house stand until icing hardens, at least 3 hours.
  • Cover bowl of icing and let stand at room temperature.
  • Tiles:
  • Spoon more icing into pastry bag fitted with 1/4- to 3/8-inch diameter plain tip. Pipe small mound of icing in center of underside of 1 round cookie. Align cookie edges flush with one bottom corner of roof; press to adhere. Repeat with about 5 more cookies to form bottom row of roof tiles, cutting end cookie to align with edge of roof.
  • Pipe generous mound of icing on upper half of underside of 1 round cookie. Position cookie halfway between 2 first row cookies and overlapping them by about 3/4-inch. Press icing portion gently onto roof. Repeat with more cookies to form second row; cutting cookies to fit at each end.
  • Repeat with more cookies to cover first side of roof. Attach cookies in same way on second roof rectangle.
  • Using first pastry bag fitted with 1/8-inch-diameter tip, outline the bottom halves and cut edges of roof tiles with icing.
  • Decorations:
  • 12 hard red-and-white striped peppermint candies, cut in half with serrated knife
  • 4 striped candy canes, cut to fit corners of house under roof
  • Cinnamon imperials Chocolate nonpareils Other assorted candies
  • Spoon icing into pastry bag fitted with 1/4- to 3/8-inch-diameter tip. Pipe 1 or more thick lines of frosting between roof sections at top of house, filling opening completely. Gently press cut side of peppermint candies in row into icing.
  • Pipe 1 thick vertical line of icing at each corner of house; press 1 trimmed candy cane into each.
  • Pipe small rounds of icing onto both sides of door for doorknobs and in center of each roof tile. Press cinnamon imperials into each round of icing.
  • Using pastry bag fitted with 1/8-inch-diameter tip, pipe small mound of icing onto edge of roof.
  • Slowly pull bag downward while squeezing out icing so that about 3/4- to 1-inch section of icing hangs freely. Pull bag away, leaving "icicle" hanging. Repeat at 1/4-inch intervals around roof edge. Pipe decorative line of icing along front and back eaves of roof sections.
  • Outline and decorate gingerbread figures, trees, stars and other cookies. (Icing may be colored, if desired.) Using back of spoon or flexible spatula, spread icing around base of house and on cardboard base, creating "snow-covered" landscape.
  • Press chocolate nonpareils into icing, making path to front door. Stand decorated cookies in icing.


Gingerbread House Dough & Icing image

Dough designed for gingerbread houses to with stand cracks and sagging but still delicious. Tips: * If your dough is too tough to roll-out, microwave for 10-15 seconds. * Use aluminum foil to roll-out, transfer and bake your pieces. Cut a piece of foil the same size as your baking sheet. Wipe your working surface with a damp sponge and lay the foil on top. This will prevent the foil from slipping. Sprinkle the foil with flour, roll-out your dough, cut your pieces, lift the entire piece of foil onto your baking sheet and bake. Use a fresh piece of foil for each roll-out. * A pizza cutter provides a quick, straight line for large pieces like walls and roofs. * Cut all windows and doors before baking. * Prevent a lopsided house by holding the sides in place until dry. * Pint-size zip-lock freezer bags make excellent frosting bags. Snip off the corner of the bag, fill with frosting, zip-lock closed and decorate. * Variety of candy used to decorate is more important than quantity. * Rice Krispie Treats, tinted green, make fun uniquely shaped bushes and trees.

Provided by NcMysteryShopper

Categories     Dessert

Time 40m

Yield 1 House

Number Of Ingredients 13

3/4 cup molasses
3/4 cup sugar
2 tablespoons ginger
2 teaspoons ginger
2 tablespoons cinnamon
2 teaspoons cinnamon
3/4 cup unsalted butter, chopped into cubes
1/4 teaspoon baking soda
1 egg, beaten
5 1/2 cups plus flour
3 egg whites (or use alternative in instructions)
1 pinch cream of tartar
1 lb powdered sugar


  • Bring sugar, molasses, ginger and cinnamon to a boil in a large saucepan. Add baking soda (it will boil up). Place chopped butter in the bottom of a large mixing bowl and pour the molasses mixture on top. Mix to combine and stir in beaten egg. Gradually add flour. Knead until thoroughly combined, adding additional flour to obtain a stiff dough as needed. Divide in two. Form into rectangle-shaped mounds and cover with plastic wrap and chill.
  • Roll dough into 1/4 inch thick rectangles according to the size you need for the templates. Cut out shapes and transfer to lined or prepared or non-stick baking sheets. Bake in a moderate oven 325°F for approximately 20 minutes or until the dough turns a uniform dark golden brown. Remove from oven and let cool completely before removing from sheet pan.
  • Royal Icing: Place all ingredients in clean mixing bowl. Using whisk attachment combine ingredients on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer. (Hand held mixer will take few minute longer).
  • Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form. Replace mixer on machine, and on low speed, add additional powdered sugar for "cement" used to hold walls up.
  • Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.
  • Icing tip: Caramelize about 1/2-1 cup of sugar use as "superglue" to construct the house. Dries fast and hard. Use the royal icing to cover up the seams and to stick on the candy.

More about "gingerbread house food"

gingerbread-house-recipe-food-network image
Preheat oven to 350 degrees. Mix 5 cups of flour, the ginger and baking soda in a large bowl. Set aside. Cream shortening and …
5/5 (5)
Category Dessert
Author Walt Wanner
Difficulty 17 min
  • Cream shortening and sugar in large bowl with mixer. Add molasses and lightly beaten eggs. Blend well. Gradually add dry ingredients. Knead in remaining flour, if necessary. Chill dough 1 hour for best rolling results.
  • Lightly grease cookie sheets. Roll out dough to 1/8-inch thick directly onto cookie sheets. Cut patterns, removing excess dough. Chill 10 minutes before baking. Bake for 5 to 8 minutes.

3. 1 offer from $69.73. Sour Patch Kids Mini Holiday Gingerbread House Kit. 1.0 out of 5 stars. 5. 3 offers from $24.99. Oreo Holiday Oreos Cookies Chocolate House KIt - Includes Pre-Baked Chocolate Pieces, Icing, Oreo Cookies, Fruity Gummies, and Candy Jewels - 850g - 30 Oz. 2.9 out of 5 stars. 716.
Reviews 138

This item: Hasbro Candy Land Gingerbread House Kit. $64.49. Usually ships within 4 to 5 days. Ships from and sold by Layger. FREE Shipping. Oreo Holiday Oreos Cookies Chocolate House KIt - Includes Pre-Baked Chocolate Pieces, Icing, Oreo Cookies, Fruity Gummies, and Candy Jewels - 850g - 30 Oz. $39.99 ($4.70/100 g) Only 3 left in stock. Sold by ...
Reviews 177

Preheat the oven to 400F. Melt the butter, sugar and syrup together in a large pan. Sieve the flour, bicarbonate of soda and ground ginger together into …

Grand Floridian Gingerbread House in 2019. Even though there won’t be any massive gingerbread displays in the resorts this year, we have seen some very intricate, smaller creations, like a gingerbread/chocolate sculpture at Disney’s Grand Floridian and a gingerbread model of the Contemporary Resort. We’ll also be on the lookout for a ...

Preheat oven to 350 degrees F. Mix the dry ingredients together in a large bowl and set aside. In medium pot, over medium-low heat, mix light corn syrup, light brown sugar and margarine together, stirring constantly until all margarine is melted. Stir the margarine mixture into the dry mixture and stir well.

Mini Gingerbread Mug Topper Cookie Recipe makes about 10-12 houses prep time: 30 minutes bake time: 10-15 minutes total time: 2-3 hours plus overnight drying

Gingerbread house originated in Germany and has since been a super cute and a fun way to celebrate the Christmas holiday. However, I have found most of them don’t last through the holiday without little fingers at play. And, if you are a school teacher, just know that it has already been eaten by the time the kids get home, so parents never get to see it.

Food Blog Coaching Services; 22 Email Templates for Food Bloggers; FBC Food Blogging Planner; Cookbooks by FBC Members; Sign In; Register; Home; Food Blog Planner; Food. Allergen-Friendly Recipe Remixes; Canadian Cheese; Canadian Tastemakers; Cookbooks; Entertaining; Gardening; Kitchen Geekery; Iconic Canadian Food; One Curious Ingredient ...

(10Pcs) SIENON Gingerbread House Cookie Cutter Set, 3D Stainless Steel Christmas House Cookie Cutter Kit, Christmas House Biscuit Cookie Mold, Christmas Holiday DIY Baking Tools, Xmas Biscuit Cutters . 4.4 out of 5 stars 3. $20.99 $ 20. 99. Get it by Monday, Mar 28. FREE Delivery on your first order of items shipped by Amazon. Create A Treat Create-a-Treat …

Gingerbread House Cement. Be the first to review this recipe. Recipe by Eldila. Holds gingerbread and graham crackers together to make house. MAKE IT SHINE! ADD YOUR PHOTO . READY IN: 10mins. SERVES: 4. YIELD: 1 1/2 Cups. UNITS: US. PRINT RECIPE INGREDIENTS Nutrition. 2 . egg whites. 2 . teaspoons water. 1 ⁄ 8. teaspoon cream of tartar. 3 …

GINGERBREAD HOUSE NEW CUSTOM FOOD. Adds a custom homestyle recipe to the game - Gingerbread House ⇨Requires Custom Food Interactions_Latestversion RECIPE DETAILS. Serving :Single, and Party Serving Option ; Optional Ingredient : 1 Ginger + 1 Cocoa + Vanilla + 1 ANY Fruit + 0 simoleon flat fee for Single Dish ; Recipes can still be cooked if the …

Food & Drinks 10 Gingerbread House Ideas the Whole Family Can Enjoy Kathryn Marr 5 mins. Gingerbread houses are an amazing way to gather the family together, let the creativity flow, and even learn a little bit about construction and décor! But making the same kit every single year can get boring, so we’ve put together 10 unique ideas for gingerbread houses that the entire …

Using cardboard or waxed paper, cut 1 pattern for each piece shown in diagram below. Preheat oven to 350 degree F. In a large bowl, combine flour, cinnamon, ginger, cloves, baking soda, and salt; mix well and set aside. In another large bowl, beat shortening and granulated sugar until creamy. Add molasses and whole eggs; beat until well combined.

Gingerbread houses are great holiday fun, but even the most festive ones aren't usually very inviting as a dessert or snack. They tend to end up dried out and difficult to eat.

Location: The New York Botanical Garden's 2009 Gingerbread Adventures (Bronx, NY) For her fairy-tale-themed confection, Cake Power's Kate Sullivan constructed an 18-inch-tall gingerbread house ...

Building a gingerbread house around a slender bottle of dessert wine makes a uniquely-shaped house and provides two gifts in one for that special someone! ADVERTISEMENT. Ingredients. Gingerbread . 8 ¾. cup all purpose flour. 1. Tbsp + 2 tsp ground ginger. 2. tsp cinnamon. ½. tsp cloves. 1 ½. tsp baking soda. 1 ½. tsp salt. 2. cup vegetable …

Clearly, one of the best choices when it comes to foods for decorating a gingerbread house is candy. There are so many kinds that you can do so many cool things with. Try licorice to make window frames, gum drops to line the walkway and round chocolate candies to make your house colorful and whimsical. The options are virtually endless, so let your imagination take you …

Gingerbread houses are the ultimate fun christmas baking project for adults and children gingerbread house recipe. Here are some fun recipe ideas to try out. Quick and easy, microwave cooking is a great way to introduce kids to cooking or whip up a snack within minutes. A gorgeous gingerbread house recipe, layered with candy and lollies, provide the perfect …

The crown jewel of holiday food displays, gingerbread houses are the perfect combination of challenging construction, sugar rushes, and creative interpretation. From the most miniature of cottages ...

Preheat oven to 325 degrees F. Beat shortening and sugar until light. Add molasses, egg and vanilla and beat until smooth. In another bowl, sift dry ingredients. Gradually stir dry ingredients into molasses mixture. Turn dough unto lightly-floured surface and knead into ball. Place dough on a good quality, non-stick or parchment paper-lined 11 ...

Contact us. re: Gingerbread House Bakery on 9952 GLENDUN, Komoka (519) 641-6623. Please include your correct email address. This is the food page of Gingerbread House Bakery on 9952 GLENDUN Komoka ON N0L 1R0. Gingerbread House Bakery is a new listing on food pages, updated on September 28, 2015.

Remove top sheet of paper; arrange pattern pieces on dough. Using tip of knife, trace and cut out shapes. Freeze on waxed paper-lined baking sheet for 20 minutes or until hard. Transfer cutouts to parchment paper-lined or lightly greased baking sheets, reserving dough scraps for re-rolling. Bake in 325 F (160 C) oven for 12 to 15 minutes or ...

Free online jigsaw puzzle game

If you’re in the New York area, you can buy a fully decorated gingerbread house from Rose Bakery. $65/each; call 646-837-7754 to order. Close this dialog window Share & More

To stick a gingerbread house together, start by lining up two adjoining walls and marking their location on the base. Made a thick L-shaped line of icing where the walls will go and place the walls on top, holding them until the icing sets. Add a line of icing on both sides of the wall joint and gently press together, holding until the icing sets.

Simple gingerbread house. A star rating of 4.2 out of 5. 106 ratings. Bake a gingerbread house with our simple biscuit recipe and design template. Get the kids involved, too, and weave some magical Christmas memories.

Preheat the oven to 200C/400F/Gas 6 (fan 180C). Melt the butter, sugar and syrup together in a large pan. Sieve the flour, bicarbonate of soda and ground ginger together into a …

Gingerbread houses of the world. Here at SBS Food headquarters, we believe baking brings families, people and communities together, hence the #GingerbreadPeaceProject was born. Our gingerbread ...

Gingerbread House Kit, Build & Decorate Yourself Themed Gingerbread Castle; Includes House Panels, Tons of Candy, Icing, Fondant, Bundled With (4) SEWANTA Candy Cup Holders (Character Themed) 4.0 out of 5 stars 133. 2 offers from $85.87. Oreo Holiday Oreos Cookies Chocolate House KIt - Includes Pre-Baked Chocolate Pieces, Icing, Oreo Cookies, Fruity …

Roll out some of the gingerbread dough on greaseproof paper then cut out the sides, roof and wall panels using the templates. Slide the cutout pieces, still on the greaseproof paper, onto baking sheets. Decorate the roof panel with slivered almonds, putting them in at an angle to look like roof tiles. Once baked and cooled, start to build the ...

Gingerbread quantities for houses are quite large. You need a lot of mixture for four walls and a roof, so make sure you have a very large bowl to mix it in. Try our cut out template for a gingerbread house.. Use card, or if you plan to use the template each year, use a reusable tin liner to cut out the shapes.

Gingerbread House Bakery, 22423 Jeffries Rd, KOMOKA ON Bakery Food Store HOME; Gingerbread House Bakery ... 22423 Jeffries Rd, KOMOKA ON (519) 641-6623 Contact Review . Map and Directions; Is this your Food Store? Claim it; Ensure this page is up to date. Use it to find new customers. badges. 130 th visitor. Contact us . Canadian POI Data Search. 130 th …

Bakedin gingerbread house kit. Available from Bakedin (£9.99) In theory, the design of this gingerbread house should make it one of the simplest to construct. The recipe itself is by Michel Roux, and the kit includes all the dry ingredients, a step-by-step recipe card, baking paper and sweets for decorating.

Gingerbread House Inn Bed & Breakfast. Nova Scotia's Winter Getaway. Search. Clear dates. Show Map. 2 guests. 1 bedroom. 1.0 bath. Gaspereau Suite -Jacuzi,KingBd,Breakfast,Downtown Starting from CAD 230 per night. 3 guests. 1 bedroom. 1.0 bath ★Annapolis Suite★-HotTub,KingBd,Breakfast,Downtown ...

Page 1 of 2 -- See page 2 for gingerbread house creation and decorating tips.To make 1. Dip one Popsicle stick into Royal Icing and coat bottom of base so it sticks to paper plate. 2. Coat bottom and side edges of front piece and one side piece with icing; join together and stick onto base. 3. Repeat with back and remaining side piece. Let dry completely, about 20 …

Pre-packaged gingerbread house kits are certainly the easiest way to go, but if you wish to bake your own, you’ll need a gingerbread house recipe. Another option is to have the kids build their gingerbread houses using milk cartons and graham crackers. Since decorating the houses will take a good amount of time, it may be best for the gingerbread houses to be …

Muller is a gingerbread champion—most recently, she won second place at the National Gingerbread House Competition in North Carolina (where she …

A gingerbread house is a novelty confectionery shaped like a building that is made of cookie dough, cut and baked into appropriate components like walls and roofing. The usual material is crisp ginger biscuit made of gingerbread – the ginger nut. Another type of model-making with gingerbread uses a boiled dough that can be moulded like clay to form edible statuettes or …

Related Search