The holidays are filled with so many of my favorite things twinkly lights, Christmas trees, time with family, holiday baking and gingerbread houses. But inevitably there are things like mile long to do lists, COVID booster shots, work and other distractions that can threaten to take the merry right out of the season.
Six months ago, I was making dentist appointments for my daughters and the receptionist wanted to schedule it on my husband’s birthday which is close to Christmas. I explained that afternoon wouldn’t work because I needed the time to bake a birthday cake. She then laughed and said “they can have clean teeth for the cake.” She actually thought I was joking and I get it. Who schedules an afternoon off to bake a cake? Yet, I was serious. I have found that if you don’t make time for the things you love, the holidays and birthdays can fly right by you.
This is why for the last twenty something years I have made time for seemingly crazy holiday baking traditions like homemade birthday cakes and gingerbread houses. They are a part of my art and what I love to share with my family. Now that my daughters are in apart of this tradition it has become even more meaningful.
This year my house is a patisserie inspired by The Queen of Tarts that I once visited in Dublin Ireland. I have always wanted to make a bakery and this one has such a lovely red front door that it was perfect for a holiday gingerbread house.
The red door is made from sugar gum paste and the front window is filled with a gum paste cake and tarts. In order to get a more vibrant color for the red and green accents I painted the gum paste with gel food coloring diluted with a few drops of vodka. You could also use a clear alcohol based extract like almond extract. The alcohol will evaporate and leave the color behind. The gold accents are from gold luster dust mixed with a small drop of vodka so I could paint it on evenly.
A side view of a winter tree, ice cream cone Christmas trees and white chocolate snowflakes.
My girls have been decorating their own gingerbread houses since they were in preschool. However, now that they are older, they have their own creative plans. My oldest wanted to add a not so cookie cutter prince and princess for a fairytale themed house. While my other daughter went with a Peanuts house with a patterned candy roof.
This year I thought I would share a new gingerbread house recipe that I have been using for the last two years from an excellent book called The Gingerbread Architect. What I like about this recipe is how quickly and evenly it bakes. If you want to make your own house then see my tips on baking and decorating in my post on gingerbread with kids.
Gingerbread Dough (from the Gingerbread Architect) – Makes one medium house
- 1 cup Crisco shortening
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 cup molasses
- 2 large eggs
- 2 tablespoons white vinegar
- 5 cups all purpose flour
Preheat the oven to 375 degrees.
In a large stand mixer combine the shortening and sugar on medium speed until light and fluffy.
Next add the baking powder, baking soda, salt, cinnamon and cloves until well incorporated. Then mix in the molasses, eggs and vinegar and scrape down the sides.
Finally mix in the flour one cup at a time on low speed. scrape down the dough.
Then you can roll out the dough in small batches on a silicone mat or well floured piece of parchment paper. Bake for 12 to 14 minutes or until the gingerbread is firm. Then while the gingerbread is still warm cut out your house pieces. This will ensure that your sides are perfectly straight. I find that if I cut the dough ahead of baking I risk shrinkage and a possibly wonky edge issues.
Continue baking small batches until all the walls and pieces are baked. Once the house pieces are cool assemble them with royal icing.
Note: If you want an easier project then see my post on gingerbread house fronts or just use the royal icing recipe to make one from a kit. I have found that the icing that comes in the kits is harder to use than homemade.
Royal Icing- Makes 5 cups of icing
- 4 large egg whites
- 1 teaspoon cream of tartar
- 2 teaspoons of water
- 1 pound of powdered sugar
Mix all your ingredients in the bowl of your stand mixer at medium speed. Continue to mix until your icing forms stiff peaks (about 5 minutes). You want your icing to be thick so it can hold your structure together. If your icing is not thick enough you can add more powdered sugar. If you want it a bit less stiff to pipe decorating details then you can add a little water, but be careful because a little goes a long way.
So here is to gingerbread and making time for the things that make you happy this holiday season!
