Merry Orthodox Christmas! Thank goodness for Orthodox Christmas, without it this post would seem extremely outdated. I mean, come on, Christmas was twelve days ago! To all my readers celebrating Orthodox Christmas – Merry Christmas. I hope your day is filled with love, happiness and gingerbread.
In December I spent a lovely afternoon building a homemade gingerbread house with my friends Vanessa and Renee. Thank you to the charming Vanessa for baking the delicious gingerbread house from scratch! I’ve never had homemade gingerbread before.
Gingerbread House Recipe from The Recipe Link.
• 1/2 cup shortening
• 1/2 cup granulated sugar
• 1/2 cup dark molassas
• 2 tablespoons cold water
• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
Cream together shortening, sugar, molassas and water. Sift together flour, spices and salt. Add dry ingredients to shortening mixture and mix well. Dough will be stiff. Chill at least 1 hour. Grease or spray cast iron mold with vegetable spray. Press dough into the mold. Bake in pre-heated 350 degree oven for 25 minutes. Let gingerbread cool in the mold for 10 minutes. Carefully remove each piece of gingerbread to cooling rack, flat side down. Repeat with other side, front, roof, and chimney. It is better to bake gingerbread a day ahead of assembling to allow for stiffening. Assemble and decorate!
Royal Icing from The Recipe Link.
• 3 egg whites at room temperature
• 3/4 teaspoon cream of tarter
• 1 lb. of 10X confectioner sugar-sifted
Combine in mixing bowl and mix on high speed for 7 to 10 minutes. Beat until very stiff – you can’t overbeat. Store at room temperature. This royal icing dries quickly into a hard candy consistency. Perfect for decorating the most charming of gingerbread houses!
It was the perfect holiday afternoon filled with laughter, tea, candy, and yogurt covered pretzels. Thanks friends!
Let the holiday celebrations continue.