Sunday, December 19, 2010


It's been a long time since I made gingerbread. I think I was in highschool and my friends and I trashed the kitchen because we thought it would be funny to take pictures covered in flour. I never realized until now that my mom was pretty cool about all that... I don't remember the gingerbread being that tasty though, it was hard and the dough was evil and hard to work with. But this try went much better!

Last week I mixed a bunch of gingerbread, chilled it over night, then rolled it out and baked it up. Then let it cool and decorated it for like 3 hours the next day. I used this recipe, and also used her royal icing recipe. It was my first batch of royal icing ever. Exciting. And while my icing was pretty simple and I think it looked pretty good covered in my Christmas sprinkles! :oD

For the cookies, I baked up some normal sized shapes of gingerbread men, reindeer, trees, etc. And I also had a bunch of mini Christmas cookie cutters that made bite size gingerbread cookies. Mini anythings go over so much better with crowds! Recipe is awesome, I've had them covered in tin foil for a week and they're still nice and soft and chewy. Amazing.

For the royal icing though, I required much more water than the recipe called for to make it anywhere close to a good consistency for piping. In fact I could of used more I think, and I had a ton left over. I read it can be stored at room temp in an air tight container for up to two weeks, which I'm doing and had good intentions for a gingerbread house or something else cool, but we'll see.

Here's one more pic of a mini gingerbread tree with Christmas nonpareils.

And one more of a super cool full size gingerbread man.

More are in my baking adventures set, plus more to be uploaded this week!

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