GINGERBREAD FOR A GINGERBREAD HOUSE
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
Steps:
- 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
I once made a gingerbread house with my Banquette chef Bill at the Pump Room that was big enough to walk into. It was a life-size gingerbread playhouse and took days to build. Have fun!
Provided by Food Network
Categories dessert
Time 5h45m
Yield 1 house
Number Of Ingredients 25
Steps:
- In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix until light and fluffy. Add the eggs 1 at a time until incorporated. Add the molasses and vanilla and mix. Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt. Working in batches, and mixing after each addition just until combined, add the flour mixture to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.
- Preheat the oven to 350 degrees F and grease 2 cookie sheets.
- On a lightly floured surface, divide the dough in half and roll each piece out into a large 1/4-inch thick sheet. Transfer the dough sheets to the sheet pans; then cut out the required shapes with your templates (see Gingerbread House Templates below).
- Bake until stiff and toast-y, about 10 to 15 minutes. Let cool completely.
- Make the Royal Icing: In a standing mixer fitted with the whisk attachment, whip the confectioners' sugar and egg whites together. Add more sugar, if necessary, to reach a spreadable consistency.
- Assemble and Decorate the House: Glue the house walls together by setting them up on the cardboard base, and piping the royal icing at the joints with a medium plain tip from the inside. Prop the sides up with wine or soda bottles and let set for 30 minutes. Attach the roof pieces, using the icing in the same way
- Using a spatula to apply the icing, glue the frosted mini-wheats on the roof to look like thatching. Attach the front door, with hinges made from icing (leave it open to be more inviting). Decorate as you like, following the suggestions in the ingredient list, using the icing as glue, if needed. Use a small plain tip for any filigree style decorative line work, you may want. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
- Gingerbread House Templates:
- Brown paper bags, as needed
- You'll need to make 7 templates, by drawing the dimensions out on brown paper and cutting them out. Use the templates as a stencil to cut the dough into the required pieces. Here are the templates you'll need:
- Two front and rear walls: 5 inches high by 8 inches long. Cut out 2 windows from each wall, and 2 1/2 by 1 1/2-inch door in one.
- Two side walls shaped like a house (triangle on a square): 5 inches high by 6 inches long, with a triangle 7 inches high on top (cut all in 1 piece). Cut 1 window out of each side.
- Two overhanging roof pieces: 4 1/2 inches wide by 9 inches long.
- One door: 2 1/2 inches high by 1 1/2 inches wide.
GINGERBREAD HOUSE
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
Steps:
- 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.
GINGERBREAD HOUSE
Orange and lemon zests make this recipe, from Bill Yosses, the former White House pastry chef, especially delicious, if you plan on eating your gingerbread house (and you can, even weeks after baking). But feel free to leave them out. We strongly recommend using a scale here. It will make it much easier to accurately measure the ingredients and to evenly divide the dough. This recipe, for the house's building blocks, is large, and it makes enough for the project featured in our How to Make a Gingerbread House guide. But as the instructions state, you'll want to make it in two batches, since it's too big for the average stand mixer. Note that you'll want to bake your gingerbread at least a few days before assembling the house, to give the slabs time to harden, and set aside a few hours for decoration and assembly.
Provided by Julia Moskin
Categories cookies and bars, project, dessert
Time 2h
Yield Gingerbread for 1 9-by-9-inch house
Number Of Ingredients 12
Steps:
- Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides.
- Meanwhile, sift together the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - and set aside half.
- With mixer running at low speed, add two eggs, one at a time. Mix in 1 cup molasses. Scrape down bowl.
- In 3 batches, add half the dry ingredients, mixing just to combine. To prevent any flour from flying out, make sure the mixer is off when adding each batch, and drape a towel over it when mixing. Mix in zest of 1 lemon and 1 orange.
- Pull dough out of mixer, and wrap in plastic wrap, or transfer to a resealable plastic bag. Repeat Steps 1 to 5 to make the remaining dough. Refrigerate overnight.
- When ready to bake, heat the oven to 350 degrees.
- Roll out dough: For each square, weigh out about 20 ounces of dough. The goal is to end up with five 9-inch squares, so you'll roll them out a bit larger, bake them and trim off the edges.
- Lightly dust a large piece of parchment paper with flour. Place the chilled dough on top. Roll side to side and up and down to make a rough square shape. While you roll, make frequent quarter-turns so that the dough remains even.
- Roll until dough is about 10 by 10 inches and a generous 1/4-inch thick. Transfer to a baking sheet. Repeat with remaining dough. (Any dough left after the squares have been prepared can be rolled out 1/4-inch thick and used for cookies.) In the oven, the slab will rise to about 3/8- or 1/2-inch thickness, which will make the house extra sturdy.
- Bake for 25 to 30 minutes, until even and firmly set. Place pans on racks to cool. To prevent bending and cracking, carefully transfer to racks by lifting parchment paper. When completely cool, stack the slabs, still on parchment, and set aside to dry out at room temperature for 3 to 7 days. (When ready to assemble, see How to Make a Gingerbread House guide for full instructions.)
EASY GINGERBREAD HOUSE
This easy recipe will give you one sturdy and aromatic gingerbread house with dough left over for cookies. Once you try this it will become a happy holiday tradition.
Provided by KathyMayhewHall
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h40m
Yield 12
Number Of Ingredients 15
Steps:
- Cover a piece of heavy cardboard with aluminum foil or freezer paper, dull-side up, to make a base for the gingerbread house.
- Cut templates for the gingerbread house out of heavy cardboard or cardstock; label each piece.
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 rimless baking sheets (or the back of rimmed baking sheets).
- Combine butter, brown sugar, molasses, and dark corn syrup in a large, heavy saucepan over medium heat; stir until melted, about 3 minutes. Stir in lemon zest, cinnamon, nutmeg, ginger, salt, and mace until blended, about 2 minutes. Remove from heat.
- Sift flour into a large bowl. Stir into the butter mixture 2 cups at a time, mixing the last 2 cups by hand to create a warm, firm mass of dough. Place a large handful of dough on a greased baking sheet; roll out to 1/8-inch thickness. Keep remaining dough covered.
- Dust cardboard templates lightly with flour and place on top of dough; cut around templates with a sharp knife. Cut out doors or windows as desired. Cut shutters, door knobs, or other features from the scraps. Return remaining scraps to the covered pan.
- Bake in the preheated oven until firm and slightly browned at the edges, 5 to 7 minutes for small pieces and 12 to 15 minutes for large pieces. Remove from the oven and place templates over the baked pieces; trim excess with a sharp knife to produce clean edges.
- Cool pieces on the baking sheet until firm, 5 to 10 minutes; transfer to a wire rack to cool completely, 15 to 30 minutes.
- Combine confectioners' sugar, egg whites, cream of tartar, and white vinegar in the bowl of a stand mixer fitted with the paddle attachment; beat until icing is stiff and shiny, 7 to 10 minutes.
- Stick candies and decorations over gingerbread pieces using royal icing. Let icing dry until hardened, about 5 minutes. Assemble gingerbread house pieces using icing. Let stand until icing is dry, about 5 minutes.
Nutrition Facts : Calories 1132.1 calories, Carbohydrate 199.5 g, Cholesterol 81.3 mg, Fat 32.2 g, Fiber 4.1 g, Protein 14.3 g, SaturatedFat 19.8 g, Sodium 488.2 mg, Sugar 83.1 g
MINI GINGERBREAD HOUSE
We show just one way to decorate this cute little gingerbread house. Prepare several batches of dough (one batch at a time) and decorate a number of houses in different ways to create a gingerbread village. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 4h15m
Yield 1 house.
Number Of Ingredients 21
Steps:
- Using parchment or waxed paper, make gingerbread house pattern pieces according to this diagram; set aside. In a heavy saucepan, cook and stir the shortening, brown sugar, corn syrup and molasses over medium heat until sugar is dissolved. Remove from the heat; stir in ginger and cinnamon. Stir in flour, 1 cup at a time, until dough can be formed into a ball. With a lightly floured rolling pin, roll out dough directly onto a greased baking sheet to 1/4-in. thickness., Position patterns on dough; cut out. Remove dough scraps; cover and save to reroll if necessary. Bake at 350° for 10-15 minutes or until gingerbread springs back when lightly touched. Immediately place patterns over gingerbread; cut around edges to trim. Cool on baking sheet for 3-4 minutes or until gingerbread begins to harden. Carefully remove to a wire rack; cool. , For icing and assembly: In a large bowl, beat the egg whites, confectioners' sugar and cream of tartar on low speed for 1 minute. Beat on high for 6-8 minutes or until stiff., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Place some icing in bag. Pipe icing along base and sides of front wall and one side wall. Position at right angles to each other and place on covered board; prop with small bottles or jars. Repeat with second side section and back. Let dry; remove bottles. For side supports, carefully cut Pirouette cookies widthwise in half. Pipe icing along one side of each; position at the corners of the house., For roof: Pipe icing along peak of roof. Position roof pieces; let dry. For roof tiles, cut Tootsie Rolls widthwise in half. Flatten with a rolling pin; cut each flattened piece in half. Pipe an icing line 1/2 in. from bottom of one side of roof. Curve Tootsie Roll pieces around your finger or a wooden spoon handle and press along icing; repeat until one horizontal row is finished. Repeat six times, slightly overlapping each row until one roof piece is covered. , Repeat on other side. Pipe a thick line of icing along top, front and back roof seams. Using the same technique, place a row of Tootsie Roll pieces at a right angle to direction of roof tiles along the top, front and back seams; let dry. Pipe a few thick clusters of icing onto roof tiles to resemble snow. Sprinkle with edible glitter., For finishing touches: In a bead pattern, pipe icing around front door. Pipe 1-in. squares on both sides of door and on each side of house for windows. Pipe windowpanes. Decorate the corners with snowflake-shaped sprinkles., For wreath over door, attach pudding bites and nonpareils to front of house using icing. On covered board, spread icing into a 1-in. curved strip from the front door to the edge of the board for path. Cut candy bar into small rectangles; press side by side into icing. Let dry. , Using scissors, cut sugar cones to varying heights. If desired, pipe a thick circle of icing around open end of each cone to help hold in place. Position cones around house.
Nutrition Facts :
GINGERBREAD HOUSE
Here's a set of tasty house plans! You're sure to have a delectable gingerbread house using my recipe and building tips. -Christa Currie, Milwaukie, Oregon
Provided by Taste of Home
Time 1h25m
Yield 1 gingerbread house.
Number Of Ingredients 16
Steps:
- Dough: In a large saucepan, cook the sugar, shortening and molasses on low, until shortening is melted and sugar is dissolved, stirring constantly. Remove from heat; add the cinnamon, baking soda and salt. Stir in flour, 1 cup at a time, until dough can be formed into a ball. , Turn dough onto a lightly floured surface; knead until even in color and smooth (not crumbly or dry), adding more flour if needed. Form into a log. Cut into five equal pieces; wrap in plastic. Cut patterns out of paper or cardboard., Line a baking sheet with foil and lightly grease the foil. Lay a damp towel on counter; place prepared pan on towel (to prevent slipping). Unwrap one portion of dough. Using a very lightly floured rolling pin, roll out dough directly on baking sheet to a 15x10-1/2-in. rectangle about 1/4 in. thick. Position patterns at least 1/2 in. apart on dough as shown. Cut around patterns with a sharp knife or pizza cutter; remove patterns. Remove dough scraps; cover and save to re-roll if needed. , Bake at 375° for 10-14 minutes or until cookie springs back when lightly touched. Remove from oven; immediately replace patterns on dough. Cut around the edges to trim off excess cookie. Cool 3-4 minutes or until cookies begin to firm up. Carefully remove to a wire rack; cool Repeat with remaining dough and patterns., Icing and Assembly: In a large bowl, beat the sugar, meringue powder and 3/4 cup water on low until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Place a damp paper towel over bowl and cover tightly until ready to use. , To assemble frame of the house, test your cookie pieces to make sure they fit together snugly. if necessary, file carefully with a serrated knife or an emery board to make fit. Fill decorating bag two-thirds full with icing. Beginning with the front of the house, squeeze a 3/8-in. wide strip of icing onto the bottom edge of the front piece. Position on the cookie base, 3 in. from the front edge of the base. Prop it upright with spice jars for 2-3 minutes or until icing hardens; remove jars., To add the sides, squeeze icing on lower edge of one side piece and side edge of the front piece. Align pieces at a right angle, making sure they are as tight as possible. Repeat with the other side., To add the back,squeeze icing on the bottom and side edges of the back piece; position with the other assembled pieces. For added stability, squeeze icing along the inside edge of all pieces and corners., To assemble the roof, working with one side at a time, squeeze icing on the upper edge of the slant of the front and back pieces on one side. Also squeeze icing on the adjoining side piece. Carefully place roof piece on the slants so that the roof's peak is even with the pints of the front and back. (There will be an overhang of 1/2 in.) Repeat with other side of the roof., To decorate, add a chimney if desired (see photo for assembly). Decorate the house with remaining icing, candies and cookies of your choice.
Nutrition Facts :
GINGERBREAD FOR HOUSES
After much experimentation, we've discovered that this recipe for intensely-scented and sturdy gingerbread makes the finest building blocks your gingerbread house could hope for.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 3 pounds of dough
Number Of Ingredients 11
Steps:
- Into a large bowl, sift together flour, spices, baking soda, salt, and pepper; set aside. In a large saucepan, melt shortening over medium-high heat, about 4 minutes. Whisk in sugar and molasses until well combined. Remove from heat, and stir in the flour mixture until just combined but still crumbly. If dough is still sticky, add a bit more flour.
- Turn out dough onto a large piece of plastic wrap, and wrap to enclose completely; let cool slightly, 10 to 15 minutes.
- Preheat oven to 325 degrees, and line two baking sheets with parchment paper. Divide dough into two equal parts, and place on prepared baking sheets. While dough is still slightly warm, roll out gently but firmly to a 3/8-inch thickness. Cut out desired shapes, and remove excess dough from around cutters or templates.
- Bake 30 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely before decorating.
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4.3/5 (79)Category Dessert
- Print out my Sally’s Baking Addiction Gingerbread House Template and cut out the shapes. Set aside for step 6.
- Whisk the flour, baking soda, ginger, cinnamon, allspice, and salt together in a large bowl. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until completely smooth and creamy, about 2 minutes. Beat in the egg, molasses, and water on high speed. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Cookie dough will be very thick.
- Divide cookie dough in half, flatten into discs (about 4-5 inches in diameter), and wrap each tightly in plastic wrap. Chill in the refrigerator for 2 hours or up to 3 days.
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