We've seen the turkeys -- now what about the baked goods?
I've never made a gingerbread house. Figured it was something Martha Stewart made.
We were bored today, found a recipe, and gave it a go. The source was Cooks Illustrated so I figured it would work out OK (they always seem to get it right).
My able bodied assistants
Talk about tedious! Even with an application of cote du rhone, I'm moderately shell shocked. Can't imagine how professionals do this.
Appreciating the scale of the undertaking, we opted for a gingerbread (out)house.
Gotta start small.
Working off the recipe I tried a sugar window. It worked out well, plus there was the danger of third degree burns from handling 300F syrup.
Managed to get a crapper in there, even with some TP.
Move over Martha and Duff, I'm a master baker now...