How could I resist? Gingerbread Folks. Fun Food Friday.

A quick reminder we will be at Whole Foods, Cranston RI today from 4-6 pm! It’s a Holiday Happening! 

Have you ever been to Longwood Gardens?  It is in Kennett Square, PA. and well worth the trip if you love gardens. In my garden days I got to go a few times… so glad I did.

Details: In 1906, industrialist Pierre du Pont purchased a small farm near Kennett Square, PA, to save a collection of historic trees. Throughout his life, Mr. du Pont indulged his passion for gardening, turning his small farm into a magnificent horticultural showplace. Today, Longwood Gardens is among the finest gardens in the world, promoting innovation in horticulture through world class display and research, and contributing to society through robust education programs, environmental stewardship and community engagement”

Now I subscribe to the blog and get these lovely reminders and notices of all things Longwood Gardens. When this crossed my screen on Wednesday, I just knew it had to be Fridays Fun Food Post.

” How to Make Gingerbread Ornaments at Home
December 14, 2011 by longwoodgardens

We are thrilled to welcome Liz Marden & her daughter Kat Marden from Liz Marden Bakery & Cafe in Kennett Square, PA as guest bloggers for Behind-the-Plants! Liz and Kat created more than 8,000 gingerbread cookies, as well as two stunning gingerbread models of the Conservatory and the Peirce-du Pont House that are used throughout this year’s Christmas display. They share their “construction grade” gingerbread recipe below! {Check out Liz Mardens Website. An award-winning European-style patisserie and bakery.}

Construction Gingerbread recipe Yield: 1 Gingerbread House or a lot of ornaments!

All Purpose Flour          6 ¾ cups
Ground Cinnamon        1 Tablespoon
Ground Ginger              1 ½ teaspoons
Salt                                ½ teaspoon
Light Corn Syrup           1 ½ cups
Light Brown Sugar        1 ¼ cups firmly packed
Butter                               1 cup

Step 1: Preheat oven to 350 F. Get all of your ingredients and measuring cups together. Choose cookie cutters!
Step 2: Sift flour, cinnamon, ginger, and salt and place in large bowl.
Step 3: In a saucepan over medium heat, combine light corn syrup, brown sugar, and butter, stir. Do not boil – heat only until butter is melted.
Step 4: Pour butter mixture into the bowl with the flour mixture and stir until well mixed and dough is formed.
Step 5: Roll out gingerbread dough with a rolling pin on a piece of parchment paper* while the dough is still warm – if dough cools put in microwave for 45 to 60 seconds to reheat. This makes rolling much easier.
*Parchment paper is available at quality kitchen supply stores.
Step 6: Using your chosen cookie cutter, cut out the cookies, peel away excess gingerbread from parchment paper and save to re-roll. If you are going to hang the ornaments, poke the holes now with a straw, taking away the excess gingerbread.
Step 7: Bake until golden brown and firm to the touch approximately 15 to 25 minutes.

To Decorate: We like to make royal icing the easy way – with meringue powder. Mix it up, make it any color then pipe away! We used a pastry bag with a #4 round tip. You can also use a plastic bag that zips with the corner snipped off.

Royal Icing Recipe

Meringue Powder         3 Tablespoons
Confectioners’ Sugar    1 lb.
Water, lukewarm          7 Tablespoons

Combine meringue powder and confectioners’ sugar in bowl. Whip with electric hand mixer on low speed, adding water one tablespoon at a time. Then continue to whip on medium speed for 8 minutes until icing becomes stiff, but not too stiff to pipe. Keep royal icing bowl covered at all times with a damp towel to keep it from drying out!

Voila! Easy, homemade ornaments beautiful enough to decorate any tree!

Note: to see images/photos of these steps check out the article itself from Longwood Gardens.

~ See you on Monday — Cheers to the weekend!