Gingerbread House Fun

 

When I was little I always wanted to make a gingerbread house.  We never did, though.  Now being an adult, and having 6 kids, I can totally see why. Growing up in a household with 10 children must have been so overwhelming around holidays like Christmas.  I can only imagine what it would have been like trying to do gingerbread houses with 10 kids, all the candy, the chaos, the frosting, and building.  Not to mention the fighting and bickering about how it's not fair that this person got to do this, and that person got to do that... 
Well, sometimes it's good to go without all the things we wanted as kids.  Cause then we get to grow up and do it when we're adults.  And it's super fun to act out childhood dreams. 
And so I did.  Is it everything I hoped it would be?  YES. It is everything I hoped it would be.  Gingerbread house making is so much fun.  I love it. It's one of my favorite things to do, especially with my kids.  This year I am attempting to make 8 houses from scratch. Everyone will have their own house to decorate.   This year everyone will have their own house to decorate.  You can imagine the excitement. 

Here is a simple recipe that seems to work for me.  I'm sure there are better ones out there.  Someday I'll have to try some different ones.  But this one is pretty easy and it smells SO  yummy through out the house while it's baking!!!  Also, here is an easy template too.  I usually try and keep the houses pretty simple too.  But one of these days I'll have to try and make a super fancy house... the ones that are like 3 feet tall and with windows everywhere with lights inside........   someday......

For now, bring on the festive fun, baby.  We are about to have the time of our Christmas life!


Gingerbread 

[perfect for cutout cookies or gingerbread houses]

Recipe by: Fancy Nancy

5 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 tsp ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 c. butter, softened
1 c. brown sugar
1 egg
1 c. molasses
1 tsp. vanilla
1/4 tsp. almond extract


Directions: Begin by sifting together the flour, baking soda, salt, and spices into a large bowl. Set aside. Cream together the butter and brown sugar. Beat in the egg and vanilla, & almond extract. Add the molasses. Stir until all those ingredients are well combined.

Next, slowly begin adding the flour mixture. Mix until the flour is completely incorporated and thick dough has formed. Place the dough onto a piece of plastic wrap. Wrap the dough in the plastic wrap and chill in the refrigerator for a few hours or overnight.

Preheat your oven to 350 degrees F. Roll out the chilled dough onto a floured surface, about a 1/4 inch thick using a floured rolling pin. Cut the dough using gingerbread house template or desired cookie cutters. Place cutouts on a cookie sheet lined with parchment or tin foil. Bake for about 15 minutes. Let the cookies cool on the cookie sheet for a few minutes then carefully move to a cooling rack. Decorate as desired.

***If your cookies are cracking or the shapes are not turning out when you bake them, you may not be rolling your dough thin enough.

***For a crisp cookie [perfect for building] bake the full 15 minutes. If you want a cookie that is a little softer, reduce baking time to about 12 minutes.