Gingerbread houses can be so clever. This one is on display at my local Whole Foods, made by the baker from a kit that's for sale. Tell me, does it seem excessive to you to use higher-price organic ingredients in a gingerbread house? I was confused by this. The kits I've assembled in past years have been edible only in theory (like they wouldn't poison you) but have very dry gingerbread and stiff sugar decoration that would not be appealing to eat. So why use organics?
That said, this chef was very creative and I love the penguins.
Here are photos of the making of a gingerbread house three years ago:
I so want to make a gingerbread house one day. I adore the back issues of Goodhousekeeping with their gingerbread house contest winners. Sigh...if only I learned how to bake...Thanks for sharing, Mae...yours looks darling:) I LOVE the little apron. How sweet those little bakers look:)
ReplyDeleteP.S. The history of Umami is quite interesting. I've never heard of it before.
Sometimes folks will eat the Gingerbread house, so in those cases - organics would be great. You wouldn't have a very long-lived gingerbread house, though.
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