A Sweet Gingerbread House

Okay, I’ll confess… the gingerbread house isn’t the sweetest thing in this post…it’s my sweet, sweet grandson, Connor.

He made his first gingerbread house when he came for a visit and I (Nana) got to ooooo and ahhhhh over how darn cute he was and what a great job he did!

Karen, his mom mixed up the gingerbread (see recipe below), rolled it out, cut it out, baked it, made the frosting (see recipe below) and put the house together for Connor to decorate.

I’ve made gingerbread houses before and they didn’t turn out this well.  This recipe is a great recipe!

Okay…here is when the really sweet part begins!!!

Connor will be 2 in January and he has never had candy before.  When we put the bags of candy in front of him, he had no idea what it was.

When his Mom, Karen, (my wonderful d-in-law) put the gingerbread house in front of him, Connor knew we were going to have some fun.

Mom gave Connor instructions and Connor caught on very quickly!

The sweetest little fingers you ever did see!

He also caught on real quick, if you put the candy in your mouth it tasted really good!

After Connor placed a candy onto the house…

We would clap for him.  Pretty soon, he caught on and would clap too!

He is working very hard to make his sweet little house beautiful!

TADA!!!!! Good job Connor!

I AM ONE PROUD NANA!!!!

Gingerbread Recipe

1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water

Cream everything together except the flour until well blended and smooth. Slowly add flour and mix together. Place in fridge for around 30 minutes until dough is stiff.

Roll out dough and cut into piece for the house.
I used the Wilton gingerbread house cookie cutters that I found at Michaels. But you could cut your own piece with a knife if you wish. Do not seperate out the pieces of the house from the excess gingerbread. Bake at 375 for about 15 minutes until dough is firm. I overbaked mine until they were stiff so it would be easier to put together.

Trim around pattern of house again and separate the pieces from the rest of the dough.
Let cool completely.

Make royal icing.

To attach the house pieces together use the royal icing with egg white.

2 cups powdered sugar
1 large egg white
1 teaspoon almond or vanilla

Make the royal icing recipe again minus the egg white for decorating. This will allow the icing to be safe to eat in case any kids want to take a few licks 🙂:)

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