So...i can't believe the last time I have posted was a month ago! I don't think I have ever gone this long!! I am so sorry and feel like a total slacker. My excuse??? Mmmmm....I really don't have a good one, however, a couple weeks ago my computer crashed and we had to get a new hard drive, so that made it difficult to post, but before that....no good excuse, just got caught up in the busy time of year. However, I have made some yummy things that I will be posting soon! But for now I am excited to post about this months Daring Bakers Challenge. I was so excited to find out that we were doing Gingerbread houses. I love making Gingerbread houses, I feel it enables my creative juices to get flowing and I can create whatever I want. I was semi-pleased with this years gingerbread house. I feel I got a little bit sloppy at the end when I melted a bunch of starbursts together and stuck it to the sides of the house. I thought it would give it a cool tye dye effect, but it ended up looking just messy. If you are still in the mood to make a gingerbread house the recipe it bellow. I can't wait to talk about the fun cook books I got! Many posts coming soon....I promise!! And be sure to see how the other Daring Bakers did here
P.S. Just realized I was supposed to take a pic of the template I used and post it, I used a template my mom had so I as soon as I am over at her house I will take a pic of it and post!
Stand or handheld electric mixer (not required but it will make mixing the dough a lot easier and faster)
Cardboard cake board or sheet of thick cardboard
Foil, if desired
Small pastry brush (optional)
Piping bag with small round tip, or paper cornets if you're comfortable with them
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
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.