MAKE GINGERBREAD ORNAMENTS RECIPES

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GINGERBREAD HOUSE RECIPE - FOOD NETWORK



Gingerbread House Recipe - Food Network image

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

Total Time 5 hours 45 minutes

Prep Time 2 hours 0 minutes

Cook Time 15 minutes

Yield 1 house

Number Of Ingredients 25

8 ounces unsalted butter (16 tablespoons or 2 sticks), softened
1 1/2 cups packed light brown sugar
2 eggs
1 cup dark molasses (not blackstrap)
1 teaspoon pure vanilla extract
6 1/4 cups cake flour
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
Gingerbread House Templates, recipe follows
3 cups confectioners' sugar, plus more as needed
2 egg whites*
Frosted shredded mini-wheats for the roof, as needed
Mini tootsie rolls for a fence, as needed
White Hershey Kisses for roof top spikes, as needed
Small candy canes for a lamp post outside the door, as needed
Granulated sugar for snow drifts, as needed
Necco Wafers for a cobblestone path, as needed
3 large marshmallows, for snow man
Pretzel sticks, for snowman arms, as needed
2 whole cloves, for snowman eyes
Graham crackers to build a shed, as needed
Assorted candy such as gum drops, peppermint drops, M & M's, white chocolate chips, red hots, non-pareils or snow caps, silver dragees, green mint jelly leaves, Life Savers, and Animal Crackers

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.

EASY GINGERBREAD COOKIES RECIPE - PILLSBURY.COM



Easy Gingerbread Cookies Recipe - Pillsbury.com image

This Easy Gingerbread Cookie recipe lives up to its name by using refrigerated Pillsbury™ Sugar Cookie Dough to make the baking process easier (and tastier) than ever! Rich, gooey molasses and warm holiday spices create super easy gingerbread cookies that are perfect for decorating with little hands. Get creative with fun additions like cookie icing and candy sprinkles, and watch how family and friends have fun with these simple gingerbread cookies.

Provided by Pillsbury Kitchens

Total Time 1 hours 50 minutes

Prep Time 25 minutes

Yield 22

Number Of Ingredients 7

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3 tablespoons mild molasses
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

  • In large bowl, crumble cookie dough; stir in molasses. Add remaining ingredients; mix thoroughly with hands.(DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
  • Divide dough in half; form into 2 disks, and wrap in plastic wrap. Refrigerate 1 to 2 hours or until thoroughly chilled.
  • Heat oven to 375°F. On floured surface, roll 1 dough disk 1/4 inch thick. Cut with floured 2 1/2- to 3-inch gingerbread boy or girl cookie cutters. On ungreased cookie sheet, place cutouts 2 inches apart. Repeat for remaining dough, rerolling scraps as necessary.
  • Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.

Nutrition Facts : Calories 90 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Cookie, SodiumContent 65 mg, SugarContent 8 g, TransFatContent 0 g

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EASY GINGERBREAD COOKIES RECIPE - PILLSBURY.COM
This Easy Gingerbread Cookie recipe lives up to its name by using refrigerated Pillsbury™ Sugar Cookie Dough to make the baking process easier (and tastier) than ever! Rich, gooey molasses and warm holiday spices create super easy gingerbread cookies that are perfect for decorating with little hands. Get creative with fun additions like cookie icing and candy sprinkles, and watch how family and friends have fun with these simple gingerbread cookies.
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Reviews 3.5
Total Time 1 hours 50 minutes
Calories 90 per serving
  • Bake 7 to 9 minutes or until cookies are set and light golden brown around edges. Cool on cookie sheet 3 minutes; remove to cooling rack to cool completely, about 20 minutes.
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