There’s nothing like the fun of hosting a gingerbread house party. Invite friends and their children over for an afternoon of pure delight.
Set up card tables in the kitchen, garage, or on the deck (weather permitting).
Check the dollar stores for gingerbread house invitations. Ask each family to bring their own gingerbread house kit, royal icing, and a bag (or two) of candy to share. They will also need a cardboard box lid or cookie sheet covered in aluminum foil to build the house on. Gingerbread house kits can be found inexpensively at most grocery and discount stores. Other alternatives are using graham crackers and gluing them to pint-size milk cartons.
If you’ll be doing the party in the house, be prepared for lots of candy spills. You may want to put down old sheets under the card tables. (An easy floor protector is an inexpensive vinyl tablecloth placed vinyl side up.) Afterwards shake off the candy outside. The first year we had a party, I was sweeping up sprinkles for days.
Have royal icing in a variety of colors such as white for snow and green for trees. Sturdy plastic knives for spreading icing and bowls to divide the candy will be helpful.
If you would like to make Christmas trees for the houses, use sugar ice cream cones or snow cone cups. Shredded wheat works for roofing tiles and marshmallows for snowmen. Candy canes glued to graham crackers can become a sleigh.
At a Mom to Mom event, Loi heard a speaker share how to make a nativity from gingerbread. Leaving off the front of the gingerbread house will create a stable. Use wheat thins for hay, marshmallows for sheep. Use a children’s nativity set for Mary, Joseph, and baby Jesus. Farm animals from a toy barn set will also work.
Serve cookies and hot chocolate as refreshments at the party. Take photos of each house with the family who made it.
1 (16 oz) package powdered sugar, 3 tablespoons meringue powder, 6-8 tablespoons warm water.
Beat all ingredients at low speed with an electric mixer until blended. Beat at high speed until stiff peaks form. If the icing is too stiff, add water in small increments until it is the desired consistency. Makes 3 cups.
Divide icing into bowls and add food color to create different colors.
Store in airtight containers to keep from drying out. Small plastic containers and margarine bowls are perfect to store icing.
While this recipe is edible, it is not meant to be eaten.
Last night I asked the Lord to give me some new thought about Christmas. He immediately brought to mind that “mas” in Spanish means “more.” So I wish you this kind of Christ-mas–one in which you will have “Christ more” in your life than ever before. ~ Vicki Huffman