Did you know that gingerbread houses are not just for Christmas anymore? I did not know this either until one of my BuyTheCase.net co-workers, Elisha, suggested I blog about it. One of my favorite things in the world to do, really, is to make gingerbread houses. I loved making them so much I had it as a theme for my daughter’s 10th birthday (her birthday is right before Christmas). I don’t know if she enjoyed it as much as I did, but that is one of the perks of being the mom. Having more fun at the birthday party than your kid!!
My other favorite thing in the world is Halloween. I have run a haunted house at my house and then at the Marshfield Fairgrounds and now participating at the Barretts Haunted Mansion for over 15 years. So when Elisha told me about haunted gingerbread houses, I was in my glory! So for all you other gingerbread house fanatics who can’t wait til Christmas, here is a great recipe from Betty Crocker. I can’t wait to go home today and make my haunted gingerbread house. I’m going to have a little guy with a chainsaw right in front!!
PS Lindsay here. My mother has never made a gingerbread in her life!! She always took the easy way out and used graham crackers. I should be so lucky to have had real gingerbread at my birthday party. Something else for me to discuss with my therapist!!
- cup packed brown sugar
- cup shortening
- cup full-flavor molasses
- cup cold water
- 3 1/2
- cups Gold Medal® all-purpose flour
- teaspoon baking soda
- teaspoon ground ginger
- teaspoon salt
- teaspoon ground allspice
- teaspoon ground cloves
- teaspoon ground cinnamon
- 1 1/2
- to 2 cups powdered sugar
- cup butter or margarine, softened
- teaspoon vanilla
- tablespoon milk
- tablespoon full-flavor molasses
- 1 Heat oven to 350°F. Grease 9-inch square pan and 15x10x1-inch rectangular pan. In large bowl, mix brown sugar, shortening and molasses until well blended. Stir in cold water. Stir in remaining gingerbread ingredients except candies. Press one-third of dough into square pan; press remaining dough into rectangular pan.
- 2 Bake 1 pan at a time about 15 minutes or until no indentation remains when touched in center. Cool 5 minutes; turn upside down onto large cutting surface. Immediately cut as shown in diagram (cut windows if desired). Cool completely, about 25 minutes.
- 3 In medium bowl, mix 1 cup of the powdered sugar and remaining frosting ingredients until smooth. Stir in enough remaining powdered sugar to make stiff frosting. (If frosting becomes too stiff, stir in additional milk.)
- 4 Decorate front of house as desired using frosting and assorted candies and cookies. For windows as shown in photo, cut yellow tissue paper slightly larger than outline of windows. Brush paper with vegetable oil and “glue” to back side of windows, using frosting. Use frosting to attach supports to back of house, sidewalk to front of house, door and sign to front of house and fence to sidewalk. Complete decorating as desired.
Didn’t use up all of the frosting and decorations? Spread leftover cookies with frosting for a sweet treat.
Invite neighborhood kids over for a “house decorating” party. Have the gingerbread base made and assembled, and set toppings out in separate bowls. Make a batch of gingersnaps to serve to your crew. Decorating a house can be hard work!
Your haunted gingerbread house is made from natural ingredients so should be kept for one holiday only. It’s so simple to create, you’ll want to make it bigger and better next year.
Save the recipe and use it for your Christmas gingerbread house!!