A little FREE Loving and a lot of Gingerbread!

One of my favorite things around the holidays is baking! When I was a little girl, my mother used to make a house out of cardboard, and we used to cover it in chocolate and stick candies all over it. Later, when I was an adult, I added to it.

I started baking my own gingerbread to make the house. Now, let me tell you that I was doing this before you could buy Gingerbread house kits! Personally, I absolutely love baking the Gingerbread so my entire house smells so yummy! This year, my daughter and I are going to make the gingerbread and bake it ahead of time so when my grandkids are here next weekend, they can help to decorate one to take home with them!

I was lucky that many years ago, I found stone molds made by Pampered Chef, and I have made sure to take good care of them through the years so that every year I can make one of these lovely concoctions!

I also have the gingerbread train, and one time, I made an entire village, with six buildings, and a 20 car train! I donated that one, and I sure wish I could find the pictures because man, was it impressive! But this is similar to what the house will look like when we are done with it this year.

If you’re interested in making your own gingerbread, here is a great recipe that goes with the gingerbread molds that I use!

INGREDIENTS

3 cups all-purpose flour 1 12 teaspoons ground cinnamon 1 teaspoon ground ginger 12 teaspoon baking soda 12 teaspoon salt 14 teaspoon ground cloves 12 cup vegetable shortening 12 cup sugar 12 cup molasses 1 egg

Lightly spray the mold with nonstick cooking spray; blot out any excess oil using a paper towel. Combine flour, cinnamon, ginger, baking soda, salt, and cloves; mix well. In a large mixing bowl, beat shortening and sugar until blended. Add molasses and egg; beat until smooth. Gradually add flour mixture; mix well. Shape dough into a ball; divide the dough into 2 portions. Wrap each portion in plastic wrap; chill for 30 minutes. Preheat oven to 350 degrees F. Press 1 portion of dough firmly into prepared mold, filling all sections. Holding a serrated knife parallel to the surface of the mold cut excess dough from mold. Bake 17-20 minutes or until edges are lightly browned. Remove to cooling rack. Cool in the mold for 5 minutes. Carefully remove cookie pieces from mold; cool completely. Cool mold completely before filling with the remaining dough. Repeat procedure with remaining dough.

Check out two of my Holiday Romances!

Tangled in Tinsel

Mistletoe & Cocoa Kisses


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About Stacy Eaton

Stacy Eaton is a USA Today Best Selling author and began her writing career in October of 2010. Stacy took an early retirement from law enforcement after over fifteen years of service in 2016, with her last three years in investigations and crime scene investigation to write full time. Stacy is very involved in Domestic Violence Awareness and served on the Board of Directors for her local Domestic Violence Center for three years.

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