Welcome to my blog! Here I document my  food, lifestyle and travel adventures. Thanks for stopping by. Feel free to leave some comments and let me know your thoughts or questions. Have a wonderful day!

xoxo, Madeline

Our First Gingerbread House

Our First Gingerbread House

Our First Gingerbread House -

Every since I read Jenni Kaynes' blogposts on gingerbread house, I have been dying to make the same with my kids as well. I ordered the gingerbread house kit, white icing, and prepared various sweets and chocolates for decorating.

Today is the first Advent of Christmas 2014, a perfect day to start baking. We lighted our first candle, switched on Christmas music and started baking. It took us almost two hours from preparing the dough to finish the decorating. It was definitely harder than we expected to make the house from scratch, but we had a lot of fun doing it! The kids just love the decorating!  Ok, there might be too many sweets and biscuits on the house, but they are the original work from the kids. So I absolutely adore it! Will we do it again next year? Definitely! 

Here is the recipe for the gingerbread dough.

Gingerbread (From Chefโ€™s Toolbox)

What you'll need:

3 cups of flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder 1/2 cup softened butter

1/2 cup brown sugar

2 teaspoon ground ginger

2 teaspoon ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon black pepper

3/4 teaspoon salt

1 egg

3/4 cup molasses

How it's made:

  1. Preheat oven to 375 degrees.
  2. In a large bowl sift together flour, baking soda and baking powder, set aside.
  3. In an electric mixer, mix cream, butter, and sugar. Mix in the spices, salt, and pepper. Beat in the egg and molasses.
  4. Add remaining ingredients and thoroughly combine until the mixture forms a thick dough.
  5. Place on floured work surface. Roll out and press into Gingerbread mold or cut shapes from the template of your choice.
  6. Place on a baking tray and bake for 15-20 minutes or until the gingerbread is firm in the center but not dark around the edges(gingerbread will harden as it cools).
  7. Cool thoroughly before moving from mold.
  8. Make Royal Icing as per recipe.
  9. Assemble house and decorate.

Homemade Royal Icing 


1 lb. powdered sugar

sifted 1 teaspoon cream of tartar

3 egg whites


  1. Place sugar and cream of tartar in a medium bowl.
  2. Gradually add egg whites, whisking constantly with an electric mixer until the mixture forms a thick white paste. The whisk should be able to stand upright in the mixture.
  3. Add more powdered sugar if necessary.
  4. Spoon icing into a piping bag, twist top and begin building the house.
  5. Tips: Bake and assemble houses two days before. On the next day, decorate and enjoy. Houses can be eaten within 3-4 days and will keep at least a month. 
Our First Gingerbread House - flatlay -
Our First Gingerbread House - closeup -
Our First Gingerbread House - decorating -
Our First Gingerbread House - more decorating -
Our First Gingerbread House - closeup2 -
Guilt-Free Chocolate Cake (Gluten-Free, Butter-Free and Dairy-Free)

Guilt-Free Chocolate Cake (Gluten-Free, Butter-Free and Dairy-Free)

Banana Pecan Bread

Banana Pecan Bread