gingerbread house decorating ideas pinterest
hi! welcome to ashlee marie. today your infor a treat, i have rebecca from pins n things and she's here to make gingerbread houseswith me, yay! so here on my channel we're going to talkabout the gingerbread recipe, and cutting out the cookies and baking them and then we'regoing to move over to pin's n things and finish up! to get started we're going to put all of our ingredients in the bowl! the main component of this is molasses, which i think is super stinky, but um... rebecca: i actually don't mind itashlee: oh that's good rebecca: i kinda like it... ashlee: ugh... i'll be over here with my noseplugged.
and you can just do that.rebecca: okay, do i need to scrap it out? ashlee: yes, there should be a spatula rightthere. and then our brown sugar and shortening, justto hold it together. don't substitute this for butter because butteris going to create a really flat cookie and we want these to have some body to them, ifthat's the right word for it... rebecca: some body... hahahaashlee: and now we mix. ashlee: now comes the fun partrebecca: that was fast ashlee: we're going to mix in the water, nowwater and oil don't like to mix together so it's going to splash a lot. so let's put oursplash guard on.
you want to add half the flourrebecca: okay so you can see it's getting creamy now, kinda looks like peanut butter. rebecca: i bet it doesn't taste like peanut butter ashlee: no, not at all so let's add our spices, they're over thereby you. so these are the really smelly stuff, thisis ginger, allspice and this is ground clove. so again, a lot more smelly stuffi love the way these tastes, but the smell of them mixing together and even the smellof them baking just throws me over the edge.. i only do this once a year.and we have baking soda for rise, and some
saltcause you know, salt now we're going to add the rest of the flour,but it's a really thick dough and it's actually going to ruin my whisks, or break them, whichi have totally done before, i know that form experience. so i'm going to take these outand, yeah, going to add that you can use cookie paddles or a dough hook,whichever you have. rebecca: i don't know how to put it on, i'llfigure it out ashlee: there you go, perfect, you did itright the first time rebecca: awesomeashlee: now add the rest of the flour! and now you can see it's kinda thick and chunky?rebecca: yeah
ashlee: we're actually going to keep mixingit until it, like, pulls the sides clean. rebecca: oh!ashlee: as you can see the sides of the bowl are completely cleanand we are ready to put this in the fridge. if you tried to roll it out right away itwould be too sticky, trust me i've tried. rebecca: okayashlee: i separate this out into four different portions, i just wrap them up in wax paper,just like i do sugar cookies. rebecca: i'm not sure how to do thisashlee: kinda like your wrapping a present., both sides, both ends,the dough has sat for four hours in the fridge and now we're going to roll it out.i have some parchment paper under mine, because
i feel that if it does get stuck it's a loteasier to get it off parchment paper than to get it off my counter.spri nkle a little bit of flour on this, kind of rub it, to get rid of excess flour, justenough so it doesn't stick. and flip it around and do the other side.there's that kind of nasty flavor that flour that's just been baked and not incorporatedwell gives, you don't want this to be super flour-y. just enough not to stick.and we are going for just under a quarter of an inch thick.another reason i like doing it on parchment paper is cause i can turn it and keep it even,i feel like when i'm just working in one direction for some reason the far side always staystoo thick and the close side get's too thin,
cause that's where my strength is.but by being able to move it around i feel like i get much more even results.rebecca: mm huh ashlee: now we're going to cut it out, i havea link down below to this template, i call them elf houses cause they're kind of smallerthan the average houses, but they're perfect for kids to decorate, cause i'm always makingseven houses or more, depending on if we have company or not.so you want to cut two of everything. this is the side of the house, this is the othershorter side and then this larger piece is going to be our roof.rebecca: cool ashlee: so two of everything.i usually start by placing these at one end,
then i do the next big one, then i do thesmall one. rebecca: okay, coolashlee: but if you can't fit it we can remix it and roll it out againrebecca: oh yeah, i guess that's true. ashlee: i like the roller [aka pizza cutter] bettercause the knife tends to pull the dough, so if you have a roller i suggest using that.but the knife works too. try to use your knife more like in a rocking motion than in a pullingmotion so that you don't pull your dough. what do you think?rebecca: woo-hoo! we're done, we're ready to go. ashlee: ready to go in the oven, these are going to cook for 10-12 mins, test them aboutthe 10 min mark and see, make sure you have
an oven thermometer so that your oven is theright temperature otherwise your going to burn these, or under cook them.... anyway.and they're all baked! rebecca: woo-hoo!ashlee: they're all done... so... what's next? rebecca: we eat them... no just kidding...we'renot eating them ashlee: maybe before thatrebecca: well now you can head over to my channel, where we are going to be making theroyal icing to put them all together and then we're going to beboth: decorating!!! rebecca: the most exciting part, the partthat everyone loves ashlee: well it's my favorite part, so yeahwe are done, as you can see
rebecca: look how cool they turned out!ashlee: and so different! rebecca: yes they are, even though i wantedto copy her's, like everything about it ashlee: that always happens, when your makinggingerbread houses with people, like her door is so cute! my door is so boring, you don'teven think about it until you see somebody else do it.rebecca:yeah, ashlee: and that's really fun. we have snow,we have shingles, we have siding, we have windows..rebecca: that's right ashlee: that turned out really coolrebecca: jolly ranchers... ashlee: so don't forget to check out the linkover to pins n things where you can get the
frosting and see us decorating and laughingand have frosting explosions... and making a huge mess and making the windowsrebecca: and kicking our kids out of the house so we can have fun!ashlee: and having an adult play date! which is always enjoyable, anyway because mine wasall about baking the gingerbread i actually made some cookies with the extra, and i wouldshare but she's not eating sugar, which is insane! rebecca: right?ashlee: but i'll just enjoy it myself. your welcome, rebecca: awe hahahaashlee: i know, i rolled these in sugar so they have a great crunch on the outside, butthey are still super soft, see how soft and squishy that is?rebecca: super soft
ashlee: soft and squishy on the inside, sothese make great cookies with the extras that you don't make houses with, and then yournot tempted to to try to eat your creations rebecca: you've got to have something to eatafter you make this, i mean come on ashlee: right? i mean the smell alone is gonnamake you want to try some to eat so this is my first holiday season [on youtube]so don't forget to subscribe cause we're going to have a lot of awesomeness coming up, andyou've been around for awhile, she is not a rookie like me, she's a pro at this youtubething so her channel has a ton of stuff. like what was one of your favorite thingsyou did last year rebecca: oh we did a christmas cakeashlee: cake yay!
rebecca: that is really cool! and it has littlebears on it, multiracial ones, little teddy graham bears, it's so cute, it's so cute!i love that cake. ashlee: we'll let's face it you are huge withhalloween, her halloween costumes are incredible rebecca: it's trueashlee: but now we're in the holidays and i bet, after seeing your halloween stuff,i bet your christmas stuff is awesome rebecca: i don't have too much of it but iam.... ashlee: well this year though, right? yourgoing to add more? rebecca: yeah, yesashlee: this year is the year of the christmas! i'm so excited and you know what's even morefitting? is while we've been here in my kitchen,
thanks for coming by the wayrebecca: your welcome ashlee: it has been snowing!rebecca: yes it's so pretty! ashlee: which i'm not quite ready for, i willsay having these big huge flakes come down softly has been setting the moodrebecca: it has, oh we shoud've had some both; christmas music hahahaharebecca: what were we thinking! ashlee: we could always break out in song,i've been known to do that from time to time rebecca: we should've done thatashlee: [singing] oh christmas tree oh christmas tree you've got to break out into song a little bit anyway all of the information for part two
of this video with the frosting and decoratingis going to be down below, and there's probably a box somewhere, but i'm not sure where yet,so you know, somewhere... i'll make sure there is something clickable so you can head over. and not only does she have pins n things but you also have another channel,rebecca: yes the beach house. ashlee: so don't forget to check that outtoo cause it's a daily thing! i don't know how you manage to do thatrebecca: i don't either, i have no idea ashlee: i could not keep up with it! i'm stillstruggling with the once a week. but maybe someday...maybe... may be.. someday
rebecca: maybe... maybe..ashlee: or maybe not but you can follow all of my links down belowdon't forget there's periscope and twitter, facebook and anywhere there is social mediai'm there, you guys are also there, right? rebecca: yesashlee: links down below to everything, just click the "show more" in the description toget links to the printable recipes and all the social media so thanks for watching andhappy holidays rebecca: happy holidaysashlee: bye!