mercredi 23 décembre 2009

Daring baker: Ginger Bread House

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.







Voici ma version!!! LA crèche!!!

Bon j'Aurais eu besoin de 12 mains et de plus de 26 hrs pour réussir mais TADA!!!

Mon ptit mot..
Pas certaine que je vais recomencer encore! C'EST DE LA JOB!


1 cup butter, room temperature [226g]
1 cup brown sugar, well packed [220g]
2 tablespoons cinnamon4 teaspoons ground ginger
3 teaspoons ground cloves
2 teaspoons baking soda
½ cup boiling water
5 cups all-purpose flour [875g]

1. In a large bowl, cream the butter and sugar until blended. Add the cinnamon, ginger and cloves. Mix the baking soda with the boiling water and add to the dough along with the flour. Mix to make a stiff dough. If necessary add more water, a tablespoon at a time. Chill 2 hours or overnight.

2. Cut patterns for the house, making patterns for the roof, front walls, gabled walls, chimney and door out of cardboard.

3. Roll the dough out on a large, ungreased baking sheet and place the patterns on the dough. Mark off the various pieces with a knife, but leave the pieces in place.

4. [I rolled out the dough on a floured bench, roughly 1/8 inch thick (which allows for fact that the dough puffs a little when baked), cut required shapes and transferred these to the baking sheet. Any scraps I saved and rerolled at the end.]

5. Preheat the oven to 375'F (190'C). Bake for 12 to 15 minutes until the cookie dough feels firm. After baking, again place the pattern on top of the gingerbread and trim the shapes, cutting the edges with a straight-edged knife. Leave to cool on the baking sheet.

Royal Icing:

1 large egg white3 cups (330g) powdered sugar1 teaspoon white vinegar1 teaspoon almond extract
Beat all ingredients until smooth, adding the powdered sugar gradually to get the desired consistency. Pipe on pieces and allow to dry before assembling. If you aren't using it all at once you can keep it in a small bowl, loosely covered with a damp towel for a few hours until ready to use. You may have to beat it slightly to get it an even consistency if the top sets up a bit. Piped on the house, this will set up hard over time.

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samedi 19 décembre 2009

d'ici mercredi...

Je quitte pour le Quebec mercredi matin!

donc j'ai a faire:

lavage
menage
paté au poulet
finir de peiturer la chambre a BEa
pratiquer la chanson pour le souper de noel de l'église
faire les valises
partir...

et ah oui respirer...

jeudi 17 décembre 2009

NOWEL!!

La raison de noël on l'oublit souvent .


Ce soir un dame très gentille me la rappeler. Bien que je sache que la saison est bien plus que le partage ,la'mour et le Père Noel, je sais que c'est la naissance de notre Sauveur,Jésus Christ.


Elle a lue un petit texte que tout simplement je résumerais en cette phrase.


Trop de fois nous attendons les yeux au ciel pour attendre ce miracle qui nous épatteras ,tout en oubliant les miracles qui se passe sous nos yeux tous les jours.


Garder les yeux,le coeur et l'esprit ouvert et sachez que  Dieu est tous les jours à vos cotés. Il vous entends et vous aime plus que vous ne pourrez jamais aimer.Meme un tout petit bébé..


Joyeux noël et une merveilleuse années a tous!!