Gingerbread Houses

This past week, the kids were busy making gingerbread houses for a school extra credit project.  Having been one of those kids who grew up never making a gingerbread house, I wasn't quite sure how to handle this challenge.  But the twins embraced it.  One went off to find books at the library to help her in her pursuit.  The other put his ideas to print in an elaborately detailed drawing.  We all came out alive on the other side (mostly) ~ and better for it.  Here are the recipes we used:

Royal Frosting

5 1/4 c powdered sugar
1 T + 1 1/2 t cream of tartar
1/2 c egg whites

Sift sugar, add egg whites and cream of tartar to sugar.  Comine ingredients with mixer on low speed, then beat on high for 2-5 minutes until the are snowy white and fluffy.  Keep the icing bowl covered with a damp cloth to retain moisture.

*This frosting was amazing - sort of like rubber cement.  Veronika Gunther, author of the book Making Gingerbread Houses says, "Buying prepared icing won't save you any time or effort - most icing contains shortening or butter that will soak into the gingerbread and could cause your house to soften and collapse."

Pastillage

1 T gelatin

1/4 c + 2T water

4 1/2 c powdered sugar

Dissolve gelatin in water, then add powdered sugar and mix well.  Keep mixture covered with wet towel.  If pastillage dries out, knead powdered sugar in just before using.

Fondant

8 T unsalted butter (1 stick)

3/4 t vanilla

1/4 t salt

2/3 c sweetened condensed milk

5 c sifted powdered sugar

Beat the first 3 and beat ingredients until soft.  Add milk slowly and beat mixture until it is very light.  Add sugar cup by cup.  Dust work surface with another cup of powedred sugar, turn fondant onto surface and work sugar in with hands. 

Cooking By His Design

I've decided to start a new endeavor.  Cooking.  I know - it's crazy radical and difficult for the world to fathon.  Or at least my family.  But it's here and now I'm accountable.

I'm pretty certain that His design for cooking is pretty far removed from what you'll find here.  But, as most things in this pruning known as life, part of the living is in the process of getting closer.  I imagine cooking at home is closer to His design for me and my family than, say, heading to the Bread Co for breakfast and lunch and having leftover Bread Co salad and mac-n-cheese for dinner.  I mean, seriously, who does that?  *cough*  While the kids fare with hotdogs and corn.  Again.

Now, I say this all a little tongue in cheek.  I actually love trying new recipes and providing a balanced and nutritious diet for my family.  Sometimes, busyness gets in the way of these noble goals.  But it shouldn't.  For me to be successful, and dare I say others as well, there are 3 small steps that must be followed.

1.  Prepare.  As in, making lists and knowing what is going to be prepared for dinner.  Say, more than 15 minutes before it's time to eat or the kids will have to go to bed hungry.
2.  Purchase.  As in, have things on hand, use what you have, and don't resort to taking a trip to Schnuck's 15 minutes before it's time to eat or the kids will have to go to bed hungry.
3.  Participate.  As in, have the kids help.  Man some days I am better at this than others.  I'd say I'm best at this when I have followed steps nos. 1 & 2.  Truly.

So, here's my new blog.  Less stories of Hawaii and coconut milk, more critical analysis of and sharing of recipes. Both old and new.

Bon Apetit!