Best 3 Ellens Edible Gingerbread House Recipes
Indulge in the Enchanting World of Gingerbread Houses: A Culinary Journey
Step into a realm of edible architecture and holiday cheer with our gingerbread house recipes. These delectable creations are not just for decoration; they are edible masterpieces that will tantalize your taste buds and bring the magic of Christmas to life. From classic gingerbread houses to whimsical designs, our collection offers a variety of recipes to suit every skill level and imagination.
For those new to the art of gingerbread house making, we provide a detailed guide to help you create a sturdy and visually appealing structure. Our recipes include variations for the gingerbread dough, ensuring you can customize the flavor to your liking. Whether you prefer a traditional gingerbread flavor or a hint of zesty orange, we have you covered.
For those who enjoy intricate designs, our collection includes recipes for gingerbread houses with intricate details, such as snow-covered roofs, candy cane fences, and miniature gumdrop trees. For those who prefer simplicity, we offer recipes for rustic gingerbread houses with a charming, old-fashioned appeal.
In addition to gingerbread houses, our collection also features recipes for other edible holiday treats, such as gingerbread cookies, gingerbread men, and gingerbread cupcakes. These delicious treats are perfect for gifting, party favors, or simply enjoying as a sweet snack.
So gather your family and friends, put on your aprons, and embark on a culinary journey to create an edible gingerbread wonderland. Let the aroma of freshly baked gingerbread fill your home and let your creativity soar as you construct and decorate these edible masterpieces. Happy holidays!
GINGERBREAD HOUSE
Orange and lemon zests make this recipe, from Bill Yosses, the former White House pastry chef, especially delicious, if you plan on eating your gingerbread house (and you can, even weeks after baking). But feel free to leave them out. We strongly recommend using a scale here. It will make it much easier to accurately measure the ingredients and to evenly divide the dough. This recipe, for the house's building blocks, is large, and it makes enough for the project featured in our How to Make a Gingerbread House guide. But as the instructions state, you'll want to make it in two batches, since it's too big for the average stand mixer. Note that you'll want to bake your gingerbread at least a few days before assembling the house, to give the slabs time to harden, and set aside a few hours for decoration and assembly.
Provided by Julia Moskin
Categories cookies and bars, project, dessert
Time 2h
Yield Gingerbread for 1 9-by-9-inch house
Number Of Ingredients 12
Steps:
- Make half of the batch: In a mixer fitted with the paddle attachment, cream together half the butter and half the sugar for 5 minutes, until fluffy. Scrape down sides.
- Meanwhile, sift together the dry ingredients - the flour, ginger, cinnamon, baking soda, baking powder and salt - and set aside half.
- With mixer running at low speed, add two eggs, one at a time. Mix in 1 cup molasses. Scrape down bowl.
- In 3 batches, add half the dry ingredients, mixing just to combine. To prevent any flour from flying out, make sure the mixer is off when adding each batch, and drape a towel over it when mixing. Mix in zest of 1 lemon and 1 orange.
- Pull dough out of mixer, and wrap in plastic wrap, or transfer to a resealable plastic bag. Repeat Steps 1 to 5 to make the remaining dough. Refrigerate overnight.
- When ready to bake, heat the oven to 350 degrees.
- Roll out dough: For each square, weigh out about 20 ounces of dough. The goal is to end up with five 9-inch squares, so you'll roll them out a bit larger, bake them and trim off the edges.
- Lightly dust a large piece of parchment paper with flour. Place the chilled dough on top. Roll side to side and up and down to make a rough square shape. While you roll, make frequent quarter-turns so that the dough remains even.
- Roll until dough is about 10 by 10 inches and a generous 1/4-inch thick. Transfer to a baking sheet. Repeat with remaining dough. (Any dough left after the squares have been prepared can be rolled out 1/4-inch thick and used for cookies.) In the oven, the slab will rise to about 3/8- or 1/2-inch thickness, which will make the house extra sturdy.
- Bake for 25 to 30 minutes, until even and firmly set. Place pans on racks to cool. To prevent bending and cracking, carefully transfer to racks by lifting parchment paper. When completely cool, stack the slabs, still on parchment, and set aside to dry out at room temperature for 3 to 7 days. (When ready to assemble, see How to Make a Gingerbread House guide for full instructions.)
MINI GINGERBREAD HOUSE
We show just one way to decorate this cute little gingerbread house. Prepare several batches of dough (one batch at a time) and decorate a number of houses in different ways to create a gingerbread village. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 4h15m
Yield 1 house.
Number Of Ingredients 21
Steps:
- Using parchment or waxed paper, make gingerbread house pattern pieces according to this diagram; set aside. In a heavy saucepan, cook and stir the shortening, brown sugar, corn syrup and molasses over medium heat until sugar is dissolved. Remove from the heat; stir in ginger and cinnamon. Stir in flour, 1 cup at a time, until dough can be formed into a ball. With a lightly floured rolling pin, roll out dough directly onto a greased baking sheet to 1/4-in. thickness., Position patterns on dough; cut out. Remove dough scraps; cover and save to reroll if necessary. Bake at 350° for 10-15 minutes or until gingerbread springs back when lightly touched. Immediately place patterns over gingerbread; cut around edges to trim. Cool on baking sheet for 3-4 minutes or until gingerbread begins to harden. Carefully remove to a wire rack; cool. , For icing and assembly: In a large bowl, beat the egg whites, confectioners' sugar and cream of tartar on low speed for 1 minute. Beat on high for 6-8 minutes or until stiff., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Place some icing in bag. Pipe icing along base and sides of front wall and one side wall. Position at right angles to each other and place on covered board; prop with small bottles or jars. Repeat with second side section and back. Let dry; remove bottles. For side supports, carefully cut Pirouette cookies widthwise in half. Pipe icing along one side of each; position at the corners of the house., For roof: Pipe icing along peak of roof. Position roof pieces; let dry. For roof tiles, cut Tootsie Rolls widthwise in half. Flatten with a rolling pin; cut each flattened piece in half. Pipe an icing line 1/2 in. from bottom of one side of roof. Curve Tootsie Roll pieces around your finger or a wooden spoon handle and press along icing; repeat until one horizontal row is finished. Repeat six times, slightly overlapping each row until one roof piece is covered. , Repeat on other side. Pipe a thick line of icing along top, front and back roof seams. Using the same technique, place a row of Tootsie Roll pieces at a right angle to direction of roof tiles along the top, front and back seams; let dry. Pipe a few thick clusters of icing onto roof tiles to resemble snow. Sprinkle with edible glitter., For finishing touches: In a bead pattern, pipe icing around front door. Pipe 1-in. squares on both sides of door and on each side of house for windows. Pipe windowpanes. Decorate the corners with snowflake-shaped sprinkles., For wreath over door, attach pudding bites and nonpareils to front of house using icing. On covered board, spread icing into a 1-in. curved strip from the front door to the edge of the board for path. Cut candy bar into small rectangles; press side by side into icing. Let dry. , Using scissors, cut sugar cones to varying heights. If desired, pipe a thick circle of icing around open end of each cone to help hold in place. Position cones around house.
Nutrition Facts :
ELLENS GINGERBREAD TEA LOAF
Ellen says "This is by far one of the best gingerbread recipes I have ever made. It is so easy to make." I think she's right!
Provided by Annacia
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 22
Steps:
- Preheat oven to 350°F.
- Prepare a 8 1/2- x 4 1/2-inch loaf pan (or Nordicware gingerbread loaf pan) with a non-stick baking spray.
- Using some light brown sugar (or plain granulated sugar), dust the bottom and all sides of the pan, leaving a thin coating of the sugar.
- In a large mixing bowl, combine flour, pepper, cloves, fennel, nutmeg, star anise, cinnamon, baking soda, and salt.
- Mix in 3 tablespoons of crystallized ginger; set aside.
- Using an electric mixer with a large bowl, beat the butter, brown sugar, and granulated sugar together until light and creamy.
- Beat in the eggs, one at a time, until well mixed.
- Add the vanilla extract and the fresh ginger.
- Slowly mix in 1/2 of the flour/spice mixture; then add milk and yogurt.
- Add the remaining 1/2 of the flour/spice mixture; blend just until smooth. Pour batter into the prepared loaf pan.
- Sprinkle the remaining 3 tablespoons of crystallized ginger over the top surface of the batter, pressing the ginger lightly into the batter.
- Bake approximately 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven, let pan cool on a wire rack for ten minutes, and then turn cake out out of the loaf pan onto the wire rack to cool completely. When completely cool, using a fine mesh strainer, dust the top lightly with confectioners (powdered) sugar.
- If desired, garnish with whipped cream and seasonal berries.
Nutrition Facts : Calories 2532.1, Fat 106.4, SaturatedFat 62.5, Cholesterol 737.8, Sodium 2721.4, Carbohydrate 347.7, Fiber 7.9, Sugar 181.9, Protein 43.8
Tips:
- To make the gingerbread dough, cream together the butter and sugar until light and fluffy. Gradually add the eggs, molasses, and spices. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll out the gingerbread dough between two sheets of parchment paper to a thickness of 1/4 inch. Cut out the shapes for the house using cookie cutters. Transfer the shapes to a baking sheet lined with parchment paper.
- Bake the gingerbread shapes in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown. Remove from the oven and let cool completely.
- To make the royal icing, whisk together the powdered sugar, egg whites, and lemon juice until stiff peaks form. Transfer the royal icing to a piping bag fitted with a small round tip.
- To assemble the gingerbread house, start by piping royal icing along the edges of one of the wall pieces. Press another wall piece into place, holding it until the icing sets. Continue adding wall pieces until the house is complete. Let the icing dry completely before adding the roof.
- To make the roof, cut two pieces of gingerbread to the desired size. Pipe royal icing along the edges of one of the roof pieces. Press the other roof piece into place, holding it until the icing sets. Let the icing dry completely before decorating the house.
Conclusion:
Making a gingerbread house is a fun and festive activity that can be enjoyed by people of all ages. With a little planning and effort, you can create a beautiful and delicious centerpiece for your holiday table. Be sure to follow the tips above to ensure that your gingerbread house is a success.
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