Savoriesnsweets’ Blog

Daring Baker’s December Challenge: Gingerbread Houses

Posted on: December 27, 2009

I’ve always thought gingerbread houses were adorable and festive.  However, that was never enough motivation for me to make them.  Nope, I’ve never even tried to make those no-bake gingerbread houses you see in the craft stores.  When I saw this was the challenge this month, I was rather excited about it! Finally, I had a reason to make one!

Well, just like everyone else, I was busy over the holidays, so I figured I’d just wait until Christmas Day itself, since my family festivities are mostly on Christmas Eve.  But on Christmas Day I woke up with a sore throat, fever and an awful cough.  Baking would have to wait since I wasn’t motivated to even get out of bed.  Finally, late on the 26th, after being in bed all that time, I got bored and decided if I’m going to be home nursing this cold, I might as well make use of my time.  I started by making the dough.
The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

I used Anna’s Recipe since I had all the ingredients on hand and it looked very easy to do!

Spicy Gingerbread Dough (from Good Housekeeping) http://www.goodhousekeeping.com/recipefinder/spicy-gingerbread-dough-157…

2 1/2 cups (500g) packed dark brown sugar
1 1/2 cups (360mL) heavy cream or whipping cream
1 1/4 cups (425g) molasses
9 1/2 cups (1663g) all-purpose flour
2 tablespoon(s) baking soda
1 tablespoon(s) ground ginger

Directions

1. In very large bowl, with wire whisk (or with an electric mixer), beat brown sugar, cream, and molasses until sugar lumps dissolve and mixture is smooth. In medium bowl, combine flour, baking soda, and ginger. With spoon, stir flour mixture into cream mixture in 3 additions until dough is too stiff to stir, then knead with hands until flour is incorporated and dough is smooth.

2. Divide dough into 4 equal portions; flatten each into a disk to speed chilling. Wrap each disk well with plastic wrap and refrigerate at least 4 hours or overnight, until dough is firm enough to roll.

3. Grease and flour large cookie sheets (17-inch by 14-inch/43x36cm)

4. Roll out dough, 1 disk at a time on each cookie sheet to about 3/16-inch thickness. (Placing 3/16-inch dowels or rulers on either side of dough to use as a guide will help roll dough to uniform thickness.)

5. Trim excess dough from cookie sheet; wrap and reserve in refrigerator. Chill rolled dough on cookie sheet in refrigerator or freezer at least 10 minutes or until firm enough to cut easily.

6. Preheat oven to 300 degrees F (149C)

7. Use chilled rolled dough, floured poster board patterns, and sharp paring knife to cut all house pieces on cookie sheet, making sure to leave at least 1 1/4 inches between pieces because dough will expand slightly during baking. Wrap and reserve trimmings in refrigerator. Combine and use trimmings as necessary to complete house and other decorative pieces. Cut and bake large pieces and small pieces separately.

8. Chill for 10 minutes before baking if the dough seems really soft after you cut it. This will discourage too much spreading/warping of the shapes you cut.

9. Bake 25 to 30 minutes, until pieces are firm to the touch. Do not overbake; pieces will be too crisp to trim to proper size.

10. Remove cookie sheet from oven. While house pieces are still warm, place poster-board patterns on top and use them as guides to trim shapes to match if necessary. Cool pieces completely before attempting to assemble the house.

Royal Icing:

1 large egg white
3 cups (330g) powdered sugar
1 teaspoon white vinegar
1 teaspoon almond extract

Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren’t using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.

I have to admit, this turned out to be a LOT of dough!  I did divide my dough into four disks and found I only needed one! My icing turned out to be a bit too thick also, so I added some meringue powder as well as some more water to thin it out.  I did turn out a bit to drippy–I was hoping the meringue powder would counteract that, but no such luck.  It eventually did hold together quite nicely and I decorated it with a lot of icing and candy! This definitely helped me feel some Christmas cheer when I was just feeling sick!

Setting up House

Finally Standing!

Icing the Roof

Icing the Front

Font of House

Back of House

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3 Responses to "Daring Baker’s December Challenge: Gingerbread Houses"

Gorgeous job on your house! I hope you feel better soon!

Thank you! 🙂

Great job on your house, especially since you weren’t feeling well! It’s very festive! 🙂

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