Inspiration for the Gingerbread House
As Sugar Plum fairies danced in their heads; the smell of Gingerbread cooking in the oven filled the air with aroma of the Gingerbread House baking. Gum Drops, candy sticks and chocolate windows and doors. House is made of Gingerbread. Make it your own by using whatever candies you like from Necco wafers to candy canes. This Gingerbread House will take the center position on your table for all the festivities.
It will be sure to impress and delight all who break a piece off and take it home.
Royal icing holds it all together
GINGERBREAD HOUSE
INGREDIENTS
1 Cup Shortening
1 Cup Molasses
3 Cups Pillsbury® All-purpose flour
1½ Teaspoons Baking Soda
½ Teaspoon Salt
½ Teaspoon Ginger
¼ Teaspoon Nutmeg
¼ Teaspoon Cloves
DIRECTIONS
In a large bowl, combine shortening and molasses, blend well. Add all remaining cookie ingredients; mix well. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
Heat oven to 350°; on well-floured surface, roll dough to ¼ inch thickness. Cut with floured knife. Place pieces on a greased cookie sheet.
Bake at 350° for 6-9 minutes or until set. Cool for 1 minute; remove from cookie sheets. Make sure before assembly that pieces are completely cooled.
Gingerbread House Frosting
INGREDIENTS
¾ Cup Water
1 Envelope Unflavored Gelatin
¾ Cup Sugar
¾ Cup Powered Sugar
¾ Teaspoon Baking Powder
1 Teaspoon Vanilla Extract
DIRECTIONS
In a 2-quart saucepan, combine water and gelatin; let stand 5 minutes. Stir in sugar; bring to a full rolling boil. Reduce heat to medium; simmer 10 minutes without stirring. Temperature should read 220° on candy thermometer. Remove from heat. Add powdered sugar; beat with electric mixer at low speed until foamy. Add baking powder and vanilla; beat on low speed for 5 minutes or until glossy and of spreading consistency.
If using this icing for assembly, which you can it will take approximately 2 hours to set up. I use a shoe box to support my house until the sides are dry and then place the roof on top.
Icing can be tinted and used on cookies too!
Inspiration for the Mint Puffs
This is a great little favor is a great item for weddings or wedding showers, refreshing and minty; these little puffs of decadent mint are fun for Holiday Parties and for Weddings.
They are so delicate and pretty. Melt in your mouth; a pleasant surprise.
A pastry bag will help you form these perfectly. A plastic zip-loc bag can be used cutting one corner off in place of a pastry bag
So this year when baking the cookies for the Holiday add this recipe to the list. It will sure to be a hit.
Peppermint Puffs
INGREDIENTS
2-3 Tablespoons Thoroughly Crushed Peppermint Candies
3 Egg Whites
Pinch salt
1 Cup Sugar (use superfine if you have it)
1 Teaspoon White Vinegar
DIRECTIONS
Put egg whites into a standup mixer, add a pinch of salt. Start the mixer on low, gradually increasing the speed to medium until quite foamy and soft peaks can just begin to form, about 2-3 minutes. Egg white bubbles should be small and uniform.
Increase the speed to medium high and slowly add the sugar, a little (1-2 teaspoons) at a time. Continue to whip egg whites and sugar for a few minutes, then add the vinegar. Increase the speed to the highest setting and whip the egg whites until they are glossy and stiff peaks form when the whisk is lifted, about 4 to 5 minutes.
Use a rubber spatula to gently fold in the crushed peppermints. Line 2 large cookie sheets with parchment paper. If you are using parchment paper, you can put a dollop of the meringue mixture in the corners of the pans before placing the parchment paper on them, to help secure the parchment paper in place (pastry chef’s trick. Use a pastry piping bag (can make one with a plastic freezer bag with the corner cut off) to pipe mounds (1 ½ inches wide) onto the lined cookie sheet.
Put the cookie sheets in the 300° oven, close the door. Wait for one minute only, then turn the oven OFF. Do not open the door for another 3 hours. You can leave them in the oven overnight. The meringues will gently cook in the residual heat of the oven. When done, the meringues will be lightly crisp on the outside and light and airy on the inside.
If they are still a little chewy after 3 hours, just let them dry out for a few more hours.